Record Details

Antioxidant potency of cumin varieties—cumin, black cumin and bitter cumin—on antioxidant systems

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/215/
EJRT-34-2005
 
Title Antioxidant potency of cumin varieties—cumin, black cumin
and bitter cumin—on antioxidant systems
 
Creator Thippeswamy, N. B.
Akhilender Naidu, K.
 
Subject 02 Alkaloids Chemistry
30 Spices/Condiments
 
Description Cumin is one of the commonly used spices in food preparations. It is also used in traditional medicine as a stimulant, a carminative and an astringent. In this study,we characterized the antioxidant activity of three commercially available cumin varieties, viz., cumin (Cuminum cyminum), black cumin (Nigella sativa) and bitter
cumin (C. nigrum). The antioxidant capacity of cumin
varieties was tested on Fe2+ ascorbate induced rat liver
microsomal lipid peroxidation, soybean lipoxygenase
dependent lipid peroxidation and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging methods. The total
phenolic content of methanolic extracts of cumin varieties
ranged from 4.1 to 53.6 mg g_1 dry weight. Methanolic
extracts of all the three varieties of cumin showed higher
antioxidant activity compared with that of the aqueous
extract. Among the cumin varieties, bitter cumin showed
the highest antioxidant activity followed by cumin and
black cumin in different antioxidant systems. IC50 values
of the methanolic extract of bitter cumin were found to be
0.32, 0.1 and 0.07 mg dry weight of cumin seeds on the
lipoxygenase dependent lipid peroxidation system, the
DPPH radical scavenging system and the rat liver microsomal
lipid peroxidation system, respectively. The data also show that cumin is a potent antioxidant capable of scavenging hydroxy, peroxy and DPPH free radicals and thus inhibits radical-mediated lipid peroxidation. The high antioxidant activity of bitter cumin can be correlated to the high phenolic content among the three cumin varieties. Thus, bitter cumin with a high phenolic content and good antioxidant activity can be supplemented for both nutritional purposes and preservation of foods.
 
Date 2005-01
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/215/1/Eur_Food_Res_Technol_%282005%29_220_472-476.pdf
Thippeswamy, N. B. and Akhilender Naidu, K. (2005) Antioxidant potency of cumin varieties—cumin, black cumin and bitter cumin—on antioxidant systems. European Food Research and Technology, 220. pp. 472-476.