Antioxidant properties of cumin (Bunium persicum Boiss.) extract and its protective role against abiotic stress tested by microRNA markers

Katarí­na Ražná,Miroslav Habán,Davranov Qahramon,Eva Ivanišová,Nishonoy Khasanova

doi:10.5219/838

Abstract

Bunium persicum Boiss. seeds have been used for medicinal and nutritional properties such as antioxidant, antihelmetic and antimicrobial activity. The aim of this study was to to tested protective role of cumin extract against abiotic stress by microRNA markers. Secondary also was to evaluate antioxidant activity as well as total polyphenol, flavonoid and phenolic acid content of cumin extract. We observed that cumin DNA itself has not been damaged by sonication teratment. This protective impact indicates that cumin antioxidant properties can efficiently quench free radicals induced by sonication. On the other side, ultrasound-mediated formation of reactive oxygen species did induce the DNA polymorphism of lettuce samples which was detected by miRNAs-based markers. The range of sonication impact was time-dependent. Markers based of miRNA-DNA sequences has proven to be an effective tool. We have confirmed statistically significant differences (p ≤0.01) in miRNAs markers ability to detect the polymorphism due to sonication treatment. The antioxidant activity was determined by a method using DPPH radical and phosphomolybdenum method, total polyphenol content with Folin - Ciocalteu reagent, total flavonoid with aluminium-chloride mehod and total phenolic acid with Arnova reagent. Results showed that cumin is rich for biologically active substances and can be used more in different kind of industry as a cheap source of these substances. Antioxidant activity with DPPH method was 1.18 mg TEAC.g-1 (TEAC - Trolox equivalent antioxidant capacity per g of sample) and by phosphomolybdenum method 45.23 mg TEAC.g-1. Total polyphenol content achieved value 4.22 mg GAE.g-1 (GAE - gallic acid equivalent per g of sample), total flavonoid content value 10.91 mg QE.g-1 (QE - quercetin equivalent per g of sample) and total phenolic acid content value 5.07 mg CAE.g-1 (CAE - caffeic acid equivalent per g of sample).

Highlights

Changing environmental conditions are giving rise to a variety of free radicals, which plants have to deal with them in order to survive
The antioxidant activity was determined by a method using DPPH radical and phosphomolybdenum method, total polyphenol content with Folin – Ciocalteu reagent, total flavonoid with aluminium-chloride mehod and total phenolic acid with Arnova reagent
Antioxidant activity (Table 1) of tested cumin extract was 1.18 mg TEAC.g-1 evaluated with DPPH method and

Summary

Introduction

Changing environmental conditions are giving rise to a variety of free radicals, which plants have to deal with them in order to survive. Overproduction of ROS is harmful to the body because they cause severe oxidative damage to proteins, lipids, enzymes and DNA by covalent binding and lipid peroxidation, with subsequent tissue injury (Dua et al, 2012). In addition to those aspects, the technological methods of food processing and preservation include such approaches that themselves represent the source of free radicals and reactive oxygen species which can cause damage of the products. The different applications of ultrasound in the food industry include ultrasound and microbial inactivation, ultrasound in filtration, ultrasound-assisted extraction and ultrasound in enhancing fermentation (Bhattacharya, 2015)

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