Plant Foods for Human Nutrition

, Volume 63, Issue 4, pp 183–188 | Cite as

Antioxidant Activity and Chemical Characterization of Essential Oil of Bunium persicum

  • Neda Shahsavari
  • Mohsen BarzegarEmail author
  • Mohammad Ali Sahari
  • Hasanali Naghdibadi
Original Paper


The search for natural antioxidants, especially of plant origin, has notably increased in recent years. Bunium persicum Boiss. is an economically important medicinal plant growing wild in the dry temperature regions in Iran. In this study, chemical constituents of the essential oil of the seed from Bunium persicum Boiss. have been studied by GC/MS technique. The major components were caryophyllene (27.81%), γ-terpinene (15.19%), cuminyl acetate (14.67%). Individual antioxidant assays such as, DPPH scavenging activity and β-carotene bleaching have been carried out. In DPPH system, the EC50 value of essential oil was determined as 0.88 mg/mL. In β-carotene bleaching antioxidant activity of essential oil (0.45%) was almost equal to BHT at 0.01%. In addition, the antioxidant activity of the essential oil was evaluated in crude soybean oil by monitoring peroxide and thiobarbituric acid values of the oil substrate. The results showed that the Bunium persicum essential oil (BPEO) was able to reduce the oxidation rate of the soybean oil in the accelerated condition at 60 °C (oven test). The essential oil at 0.06% showed the same effect of BHA at 0.02%. Hence, BPEO could be used as an additive in food after screening.


Antioxidant activity Bunium persicum Boiss DPPH Soybean oil 



Analysis of variance


Flame ionization detector


β-carotene bleaching


Gas chromatography–mass spectrometry


Butylated hydroxy anisole


Least significant difference


Butylated hydroxy toluene


Propyl gallate


Bunium persicum essential oil


Peroxide value


2, 2′-diphenyl 1-picrylhydrazyl


Thiobarbituric acid



The authors thank the financial support of Tarbiat Modares University research council.


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Copyright information

© Springer Science+Business Media, LLC. 2008

Authors and Affiliations

  • Neda Shahsavari
    • 1
  • Mohsen Barzegar
    • 1
    Email author
  • Mohammad Ali Sahari
    • 1
  • Hasanali Naghdibadi
    • 2
  1. 1.Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
  2. 2.Department of Cultivation and Development, Institute of Medicinal PlantsACECRTehranIran

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