Evaluation of antioxidant activity of essential oil from Ajwain (Trachyspermum ammi) seeds

Abstract

Background: Free radicals provoke chain reactions within the cell and cause damage to the cell. Oxidation of bio molecules such as carbohydrate, protein, lipid and nucleic acid leads to the production of free radicals which induce the onset of disease. Antioxidants scavenge these free radicals, thereby protecting the cell from damage. Phenolic compounds found in varieties of seeds and fruits are thought to have antioxidant activities. Aim: The present study was designed to examine the in vitro antioxidant activity of Trachyspermum ammi (Ajwain) essential oil. Materials and Methods: The antioxidant activity of the oil was assessed by using 2, 2‑diphenyl‑1‑picryl‑hydrazyl (DPPH), H2O2 radical scavenging activity and ferric reducing antioxidant power (FRAP). The values were compared with those obtained with standard antioxidant, ascorbic acid. Results: It was determined that the essential oil possessed a high degree of FRAP followed by a good DPPH radical scavenging activity and a moderate H2O2 radical scavenging activity. Conclusion: This study concludes that the essential oil of Ajwain could contribute as a highly significant bio resource of antioxidants to be used in our day‑to‑day life in food and pharmaceutical industry. Key words: 2,2‑diphenyl‑1‑picryl‑hydrazyl, antioxidant activity, essential oil, ferric reducing antioxidant power, H2O2, thymol, Trachyspermum ammi