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Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cuminum nigrum).

Ani, V. and Varadaraj, M. C. and Akhilender Naidu, K. (2006) Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cuminum nigrum). European Food Research and Technology, 224 (1). 109-115 ; 27 ref..

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Cumin is one of the commonly used spices in food preparations. It is also used in traditional ayurvedic medicine as a stimulant, carminative and astringent. Previous studies have reported that bitter cumin (Cuminum nigrum) possesses more potent antioxidative activity than normal cumin or black cumin. This study analysed the polyphenol compounds present in bitter cumin, as well as their antioxidative and antibacterial activities, using various model systems. The major polyphenols were extracted with 70% methanol/70% acetone/water, followed by HPLC separation and structural analysis by LC-MS. Major phenolic acids and flavonols present included gallic acid, protocatechuic acid, caffeic acid, ellagic acid, ferulic acid, quercetin and kaempferol. Analysis of the antioxidative activity of the cumin extract, using 1,1-diphenyl-2-picryl hydrazyl (DPPH) free radical scavenging, soybean lipoxygenase-dependent lipid peroxidation, rat liver microsomal lipid peroxidation and superoxide anion scavenging systems, revealed IC50 values of 14.0 0.5, 28.0 3.0, 110 14.0 and 125.4 8.7 mug, respectively. The extract also offered significant protection against DNA damage induced by hydroxyl radicals. Among a spectrum of foodborne pathogenic and spoilage bacteria tested, the cumin extract significantly inhibited growth of Bacillus subtilis, B. cereus and Staphylococcus aureus.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2008 09:58
Last Modified: 08 Mar 2018 11:30
URI: http://ir.cftri.com/id/eprint/8093

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