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

被引：26

作者：

Ghasemi, Ghader ^{[1
]}

Fattahi, Mohammad ^{[1
]}

Alirezalu, Abolfazl ^{[1
]}

Ghosta, Youbert ^{[2
]}

机构：

[1] Urmia Univ, Dept Hort, Fac Agr, POB 165-5715944931, Orumiyeh, Iran

[2] Urmia Univ, Dept Plant Protect, Fac Agr, POB 165-5715944931, Orumiyeh, Iran

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2019年 / 28卷 / 03期

关键词：

Chemovar; Essential oil; Antifungal; GC-MS; ESSENTIAL OIL; CHEMICAL-COMPOSITION; EFFICACY; ANTIBACTERIAL; PHENOLICS; EXTRACTS;

D O I：

10.1007/s10068-018-0506-y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 mu L exhibiting strong reducing power; 2200 (FRAP) mol/L Fe+2 during 15min and similar to 89 DPPH% at 60min]. The antifungal effects of the essential oil against three postharvest fungal pathogens, Botrytis cinerea, Aspergillus niger and Penicillim expansum revealed that at concentrations of750 mu L/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.

引用

页码：669 / 677

页数：9

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