Chemical Composition and Antifungal Activity of Cuminum cyminum L. Essential Oil From Alborz Mountain Against Aspergillus species

Mohammadpour, Hossein; Moghimipour, Eskandar; Rasooli, Iraj; Fakoor, Mohammad Hadi; Astaneh, Shakiba Alipoor; Moosaie, Sara Shehni; Jalili, Zeynab

doi:10.5812/jjnpp.3445

Cited by 26 publications

(21 citation statements)

References 19 publications

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“…It was found in another work that A. niger was more sensitive having an inhibition diameter of 35 mm against cumin essential oil microemulsion (Mohammadpour et al . ). Decreasing trends of cumin essential oil emulsions against three strains of fungus were as follows:

{normalA}_{1} > {normalA}_{2} > {normalA}_{3} > {normalA}_{4} > {normalA}_{5}

…”

Section: Resultsmentioning

confidence: 97%

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Biological Activity-Based Assessment of Essential Oil Emulsions

Din

Sarfraz

Shahid

2014

Journal of Food Processing and Preservation

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The present study was focused on the formulation of clove and cumin essential oil emulsions and their potential for antioxidant and antimicrobial activities. Essential oil extraction was performed using hydrodistillation technique. The % age yield of oils was found to be 8.48 and 1.99% for clove and cumin, respectively. Both oils were subjected to preparation of five emulsions of varying concentrations. The antioxidant activity was measured using DPPH-free radical scavenging assay. The highest scavenging activity was found in case of B1 (25% clove essential oil emulsion) and A1 (25% cumin essential oil emulsion) with IC50 values of 34.40 and 42.66 μg/mL, respectively. Disk diffusion method was applied for screening of antimicrobial activity. Staphylococcus aureus was found to be the most sensitive bacteria with large inhibition zone against B1 (27.66 mm) and A1 (16.66 mm), while among fungal strains, Penicillium notatum was the most sensitive against A1 (10.66 mm) and B2 (9.66 mm). PRACTICAL APPLICATIONSEssential oils are hydrophobic substances which are potential candidates as source of food preservation, pharmaceuticals, alternative medicines and natural therapies in addition to their pharmacological properties like hepatoprotective, carminative, spasmolytic, anticarcinogenic and antiviral effects. Their hydrophobic nature has made them impenetrable in aqueous systems decreasing their intake in the body and ultimately reducing their medicinal benefits. Emulsifiers are responsible for formation of stable emulsions by decreasing the interfacial tension between oil and water phases, making their penetration quite possible in aqueous media.

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{normalA}_{1} > {normalA}_{2} > {normalA}_{3} > {normalA}_{4} > {normalA}_{5}

…”

Section: Resultsmentioning

confidence: 97%

“…The diameter of the fungal inhibition zones was measured which represented the ability of the sample's emulsion for inhibition of the growth of the targeted fungi (Mohammadpour et al . ).…”

Section: Methodsmentioning

confidence: 97%

Biological Activity-Based Assessment of Essential Oil Emulsions

Din

Sarfraz

Shahid

2014

Journal of Food Processing and Preservation

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“…However, it is higher than the maximum limits (1.5% -2.5% on dry weight basis according to quality grades) as indicated by the Egyptian Specification Standards (ES: 1930/2008) and by the International Standards Organization (ISO: 9301/2003) for cumin seed oil. Moreover, it is higher than other cultivars grown in different locations in Iran of 1.4% -2.2% [47], in Turkey of 1.4% to 2.8% [48], in Tunisia of 1.6% [49], in India of 1.21% or 1% [50] [51].…”

Section: Comparative Yield In Essential Oils Extracted From Spices Anmentioning

confidence: 95%

“…Results indicated that the major component and also its proportion in the tested cumin Eos resembled those values found by various investigators in different locations in the world e.g., of 36.31% in Chinese cultivars [68] [40], 36% in Bulgarian cultivar [45], 39.48% in Tunisian variety [4]. However, there were differences in proportion of the major component (of 22.76% in Chinese cultivar [69], 27.7% in Pakistani cultivar [36], 30.2% [70]) and in number of separated compounds in GC chromatograms (21 components in Tunisian cultivar [4], 19 components [70] or 38 compounds [71]) and also the identity of major component (as found in china [69], in Tunisia [59] and in Iran [51]). However, the name and proportion of the major and other main components in cumin EOs were within the ranges indicated by both the Egyptian Specification Standards (ES: 2034/2007) and by International Standards Organization (ISO: 9301/2003) for essential oils of cumin seeds (cumin aldehyde between 15% -46% of oil and other components, with the exception of the proportion of β-pinene).…”

Section: Gc Identification Of Essential Oil Composition Of Cumin Seedsmentioning

confidence: 99%

Chemical and Microbiological Characterization of Egyptian Cultivars for Some Spices and Herbs Commonly Exported Abroad

Moawad¹,

El-Ghorab²,

Hassan³

et al. 2015

FNS

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The present study highlighted some chemical, nutritional, microbiological and essential oil characteristics of the Egyptian traditional cultivars for seeds of cumin (Cuminum cyminum) and coriander (Coriandum sativum) spices as well as for basil whole herb (Ocimum basilicum) collected from different Egyptian export centers as being ready for export. The found values for humidity in dry seeds of cumin (7.4%) and coriander (6.4%) as well as total ash and ash insoluble in acid (in cumin 7.7% and 0.74%, but in coriander 5.3% and 0.55%, respectively) were lower than the maximum limits indicated by the Egyptian Specification Standards (ES) and by International Standards Organization (ISO) for cumin and coriander seeds. Analysis of essential minerals in seed spices and herbs indicated that they were are rich in K, Ca, Na, Fe and Zn. Total bacterial count was low content in seeds of cumin and coriander as well as fresh whole basil herb. The microbiological load in all tested seed spices and herbs was found lower than those indicated by the ES and ISO for cumin and coriander seeds. Yields in hydro-distilled essential oils (EOs) were the highest in cumin seeds (3.762%), while both coriander and basil herb had lower amounts (0.285% and 0.686%, respectively). EOs contents were found higher than the maximum limits for cumin (1.5%-2.5% on dry weight basis), but the within the limits for coriander (0.1%-0.5% on dry weight basis) as indicated by the ES and ISO for cumin and coriander seed oils. Gas chromatography of extracted EOs from seeds of cumin and coriander as well as basil herbs indicated the presence of 41, 35 and 47 compounds, respectively, where cuminaldehyde was the major component in cumin volatiles, but was linalool in volatiles of both coriander seeds and basil herbs. EOs of basil herbs grown in Egypt, were of the high linalool-chemotype which were characterized by high contents of linalool and relatively lower amounts of eugenol. However, the major compounds in the S. A. Moawad et al. 644 three tested EOs from seeds or herbs grown in Egypt are in accordance with literature reports from different parts of the world. Volatile oil components in EOs of the three tested Egyptian spices and herbs were classified into groups, based on the relative area (%). The proportion of the major and the other main components in EOs from seeds of cumin and coriander cultivars were within the ranges indicated by both the ES and ISO for cumin seed oils (cuminaldehyde between 15%-46%) and for coriander seed oils (linalool between 65%-78%). No Egyptian Specification Standards are established yet for fresh basil herbs and for basil oil of Linalool chemotype, but only present for basil oil of methylchavicol-chemotype.

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“…In the essential oil S. rechingeri had good antifungal activity against the two fungi species tested. This study indicates that S. rechingeri has considerable anti-Aspergillus activity at compared with C. Cyminum that MIC and MFC were 750, 1000 ppm and 3000, 2500 ppm, respectively (10). fumigatus at 800, 1000 respectively.…”

Section: Discussionmentioning

confidence: 68%

Evaluation of Satureja rechingeri Essential Oil on Growth Manufacture by Two Fungi Aspergillus parasiticus and Aspergillus flavus

Nejad

Moghimipour

Fakoor

2019

Jundishapur J Nat Pharm Prod

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Background: Reduction in the quality and quantity of food can be due to the presence and growth of fungi in food. Responsible for contamination of feed and food, are some species of Aspergillus. Objectives: Objectives of this study were to investigate the essential oil of Satureja rechingeri as antifungal agent against strains of Aspergillus parasiticus NRRL2999 and Aspergillus flavus PICC-AF39 (productive aflatoxin B1). Methods: Antifungal activities of the oil to inhibit growth of aflatoxins of Aspergillus parasiticus NRRL2999 and Aspergillus flavus PICC-AF39 were studied. Antifungal properties of essential oil of S. rechingeri at a concentration of 10 7 and 10 5 spores/mL on aflatoxin fungus Aspergillus parasiticus NRRL2999 and Aspergillus flavus PICC-AF39 were studied. Antifungal assessment activity was performed using disk diffusion method. The minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) were determined. Results: Inhibition zone diameter for 20 µL oil 10 7 spores/mL of Aspergillus parasiticus NRRL2999 and Aspergillus flavus PICC-AF39, was reported 55, 70 mm as respectively and MIC and MFC, for the oil was respectively 150, 450 and 150, 300 ppm. Inhibition zone diameter for 20 µL oil 10 5 spores of Aspergillus parasiticus NRRL2999 and Aspergillus flavus PICC-AF39, respectively 65, 78 mm was reported and MIC and MFC, for the oil were 50, 200 and 50, 100 ppm respectively. Conclusions: Natural compounds such S. rechingeri for prevention of aflatoxinogen fungal growth are recommended because of strong antifungal activities.

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Chemical Composition and Antifungal Activity of Cuminum cyminum L. Essential Oil From Alborz Mountain Against Aspergillus species

Cited by 26 publications

References 19 publications

Biological Activity-Based Assessment of Essential Oil Emulsions

Biological Activity-Based Assessment of Essential Oil Emulsions

Chemical and Microbiological Characterization of Egyptian Cultivars for Some Spices and Herbs Commonly Exported Abroad

Evaluation of Satureja rechingeri Essential Oil on Growth Manufacture by Two Fungi Aspergillus parasiticus and Aspergillus flavus

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