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Antioxidant and antifungal activities of a new chemovar of cumin (Cuminum cyminum L.)

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Abstract

Chemical composition, antifungal and antioxidant properties of essential oil extracted from Cuminum cyminum from Iran was studied. GC–MS analysis revealed the presence of 18 components, with 3-caren-10-al and cuminal as the principal constituents. Hierarchical cluster analysis and antioxidant capacities showed that this essential oil made a single group at 64 unit distinct from other reported essential oils extracted from cumin in the literature and was with high antioxidant activity [150 µL exhibiting strong reducing power; 2200 (FRAP) μmol/L Fe+2 during 15 min and ~ 89 DPPH % at 60 min]. The antifungal effects of the essential oil against three postharvest fungal pathogens, Botrytis cinerea, Aspergillus niger and Penicillim expansum revealed that at concentrations of ≥ 750 µL/L, the mycelial growth of the tested fungi were completely inhibited. Overall, the essential oil derived from this new cumin chemovar could be a promising candidate for its utilization as a natural preservative.

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Acknowledgements

This research was supported by Urmia University, Urmia, Iran.

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Authors and Affiliations

  1. Department of Horticulture, Faculty of Agriculture, Urmia University, P.O. Box: 165-5715944931, Urmia, Iran

    Ghader Ghasemi, Mohammad Fattahi & Abolfazl Alirezalu

  2. Department of Plant Protection, Faculty of Agriculture, Urmia University, P.O. Box: 165-5715944931, Urmia, Iran

    Youbert Ghosta

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  1. Ghader Ghasemi
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  2. Mohammad Fattahi
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  4. Youbert Ghosta
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Correspondence to Mohammad Fattahi.

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Ghasemi, G., Fattahi, M., Alirezalu, A. et al. Antioxidant and antifungal activities of a new chemovar of cumin (Cuminum cyminum L.). Food Sci Biotechnol 28, 669–677 (2019). https://doi.org/10.1007/s10068-018-0506-y

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  • DOI: https://doi.org/10.1007/s10068-018-0506-y

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