Abstract
The effect of air drying (AD), hot-air oven drying (OD), and infrared drying (ID) on chemical composition and bioactivity of cumin seeds essential oil are investigated in this study. The results showed that different drying methods resulted in the differences in yield, chemical composition, antioxidant and antibacterial activity as well as DNA damage protective effect of essential oil from cumin seeds. Drying resulted in losses or increases of some volatile components or production of new composition. However, no difference in main compositions was found among samples. In general, OD40 (at 40°C) possessed the higher antioxidant, antibacterial activities and DNA damage protective effect, followed by AD, ID40 (at 40°C), and OD60 (at 60°C), the lowest for ID60 (at 60°C) sample. In addition, higher drying temperature was easier to result in the decrease of yield and biological activity of essential oil from cumin seeds.
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