Variation in essential oil composition and antioxidant activity of cumin (Cuminum cyminum L.) fruits during stages of maturity

Moghaddam, Mohammad; Miran, Seyed Naser Khaleghi; Pirbalouti, Abdollah Ghasemi; Mehdizadeh, Leila; Ghaderi, Yadollah

doi:10.1016/j.indcrop.2015.03.031

Cited by 101 publications

(62 citation statements)

References 44 publications

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“…The EO content of cumin is reported to be in the range of 3–4% (Spices Board Statistics, ). It is reported that the EO content varies with respect to maturity of seeds, available nutrients, genetic factors, harvest, drying and storage methods, geographic and climatic conditions and so on (Moghaddam, Miran, Pirbaloutic, Mehdizadehd, & Ghaderie, ).…”

Section: Resultsmentioning

confidence: 99%

“…It was interesting to note that SC retained almost 80.3% of cuminaldehyde, the major flavor component of cumin, even after the processing. There is a wide variation in the number of compounds and composition of EO in the reported literature which again depends on the climatic conditions, variety, geographical origin, maturity, and so on (Moghaddam et al, ; Nisha et al, ). Since cumin EO is reported to possess very good antimicrobial activity, the EO extracted from SC and the FC was further analyzed for their antibacterial and antifungal activities and the results as discussed below.…”

Section: Resultsmentioning

confidence: 99%

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Spent cumin seeds generated from ayurvedic industry as a source of bioactive compounds for nutraceutical/functional food applications

Arun

Chandran

Venugopal

et al. 2017

J Food Process Preserv

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Spent cumin (SC) generated from the ayurvedic medicine industry was screened for essential oil, oleoresin and dietary fiber content; and compared with fresh cumin (FC). Significant amount of essential oil and oleoresin was retained in SC as compared to FC. The composition of essential oil from SC and FC were significantly different as evident from GC and GC/MS analysis. Percentage retention of the major flavor compound in cumin, cuminaldehyde, in SC was 80.05% with respect to that of FC. Essential oil from SC exhibited promising antimicrobial activities. Essential oil from SC inhibited C. tropicalis fungi (zone of inhibition 44 ± 2.25 mm), which was better than the standard drug clotrimazole. The oleoresin, soluble and insoluble dietary fiber contents of SC were 6.43, 5.36, and 66.1%, respectively. Soluble dietary fiber from SC exhibited potential water holding and swelling capacities and has better prebiotic properties, suggesting application as a functional food ingredient. Practical applications Value addition of agro‐industrial waste pertain great interest for research, as it is a probable source of bioactive phytochemicals. Spent cumin generated from the ayurvedic medicine industry was screened for bioactive components; and compared with fresh cumin. The study indicates that the cumin seed residue from industries could be utilized for further value addition for the recovery of essential oil, oleoresin, and antioxidant dietary fiber. The present work is of great significant to food/pharmaceutical industries in terms of better utilization of natural resources for sustainable development and to address the issue of environmental pollution by better management of industrial waste.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Spent cumin seeds generated from ayurvedic industry as a source of bioactive compounds for nutraceutical/functional food applications

Arun

Chandran

Venugopal

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…The essential oil of C. cyminum has been extensively explored for its antioxidant and antimicrobial activities [92,93], but most of the investigations focused only on the bioactivities of the essential oil and have seldom considered what is the most responsible component for its specific bioactivity. Although synergy was a popular account of the essential oil bioactivities [94,95], overemphasizing synergy is not useful for the elucidation of the mode of these bioactivities and consequently, for the development of more effective remedies.…”

Section: Discussionmentioning

confidence: 99%

Cuminal Inhibits Trichothecium roseum Growth by Triggering Cell Starvation: Transcriptome and Proteome Analysis

Zhang

et al. 2020

Microorganisms

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Trichothecium roseum is a harmful postharvest fungus causing serious damage, together with the secretion of insidious mycotoxins, on apples, melons, and other important fruits. Cuminal, a predominant component of Cuminum cyminum essential oil has proven to successfully inhibit the growth of T. roseum in vitro and in vivo. Electron microscopic observations revealed cuminal exposure impaired the fungal morphology and ultrastructure, particularly the plasmalemma. Transcriptome and proteome analysis was used to investigate the responses of T. roseum to exposure of cuminal. In total, 2825 differentially expressed transcripts (1516 up and 1309 down) and 225 differentially expressed proteins (90 up and 135 down) were determined. Overall, notable parts of these differentially expressed genes functionally belong to subcellular localities of the membrane system and cytosol, along with ribosomes, mitochondria and peroxisomes. According to the localization analysis and the biological annotation of these genes, carbohydrate and lipids metabolism, redox homeostasis, and asexual reproduction were among the most enriched gene ontology (GO) terms. Biological pathway enrichment analysis showed that lipids and amino acid degradation, ATP-binding cassette transporters, membrane reconstitution, mRNA surveillance pathway and peroxisome were elevated, whereas secondary metabolite biosynthesis, cell cycle, and glycolysis/gluconeogenesis were down regulated. Further integrated omics analysis showed that cuminal exposure first impaired the polarity of the cytoplasmic membrane and then triggered the reconstitution and dysfunction of fungal plasmalemma, resulting in handicapped nutrient procurement of the cells. Consequently, fungal cells showed starvation stress with limited carbohydrate metabolism, resulting a metabolic shift to catabolism of the cell's own components in response to the stress. Additionally, these predicaments brought about oxidative stress, which, in collaboration with the starvation, damaged certain critical organelles such as mitochondria. Such degeneration, accompanied by energy deficiency, suppressed the biosynthesis of essential proteins and inhibited fungal growth.fungicides to be used for postharvest treatment, reduced efficacy due to the emergence of pathogen resistance to these chemicals, and the growing public concerns over chemical residues in food and the environment have necessitated the seeking of alternative solutions to control the fungal spoilage and to guarantee food safety and consumer health [8].Essential oils (EOs), generally recognized as safe by the US Food and Drug Administration [9], are natural substances with established antimicrobial activities [10,11] and are a candidate instrument for controlling postharvest disease [12,13]. Nonetheless, this candidacy is compromised by the expensiveness of these natural substances due to their generally low yields. However, exploring their mode of actions is valuable to the development of novel alternatives.The multicomponent EOs attribute their mode of act...

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“…Because of their sweet aroma, EOs are well known since ancient times for their uses in perfumery, cosmetics, flavoring agents, preservatives, therapeutics, etc. Research in the last few decades has established that EOs have excellent antimicrobial, 1-3 fungicidal, 4-6 herbicidal, 7-10 insecticidal, [11][12][13][14] medicinal, [15][16][17] and antioxidant [18][19][20][21][22] properties. Although EOs have many useful properties, yet their use is limited due to their water insolubility, high volatility, rapid oxidation, and degradation on exposure to air.…”

Section: Introductionmentioning

confidence: 99%

Polymeric Encapsulates of Essential Oils and Their Constituents: A Review of Preparation Techniques, Characterization, and Sustainable Release Mechanisms

et al. 2016

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Natural polymer based encapsulation of essential oil (EO) is one of the emerging and challenging area of research in perfumery, cosmetics, flavoring agents, preservatives, therapeutics, etc. The knowledge of formulation techniques and physico-chemical properties of the polymers are the basic requirements for the successful encapsulations of essential oils (EOs). This current review article is focused on a comparative account of various formulation techniques based on their applicability. For the first time, it also reviews various physico-chemical techniques used in the analysis of EO encapsulates to determine their stability, structure, surface morphology, and encapsulation efficiency. Further, the mechanisms involved in the release of EOs from encapsulates, along with various factors affecting their release, have also been discussed.

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Variation in essential oil composition and antioxidant activity of cumin (Cuminum cyminum L.) fruits during stages of maturity

Cited by 101 publications

References 44 publications

Spent cumin seeds generated from ayurvedic industry as a source of bioactive compounds for nutraceutical/functional food applications

Spent cumin seeds generated from ayurvedic industry as a source of bioactive compounds for nutraceutical/functional food applications

Cuminal Inhibits Trichothecium roseum Growth by Triggering Cell Starvation: Transcriptome and Proteome Analysis

Polymeric Encapsulates of Essential Oils and Their Constituents: A Review of Preparation Techniques, Characterization, and Sustainable Release Mechanisms

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