POTENTIALS OF CUMINUM CYMINUM IN MICROBIAL CONTROL

Abstract

Cumin is one of the important spices known for their distinctive aroma, cumin seeds are sprinkled over popular North African, Middle East, Western, Chinese, Indian, Cuban and Northern Mexican cuisines. The spice is native to middle-east, Asian region, and now grown all over the world for its flavorful seeds. The plant is the small flowering herb belonging to the family of Apiaceae of the genus Cuminum, and scientifically known as Cuminum cyminum. It is an important condiment and spice crop grown in India for its aromatic-seed. India is the leading country in the world in production, consumption and export of cumin. It is grown in Madhya Pradesh, Rajasthan, Gujarat, West Bengal, Assam, Kerala, Uttar Pradesh and Punjab. Cumin is used as condiment for flavor and in medicines. Though cumin is one of the important spice crops with high economic returns, it has not yet gained commercial significance in most of the areas favorable for its cultivation. RS-l variety of cumin plant is recommended for Haryana, Punjab and Rajasthan. Cumin plays an important role in human health owing to their anti-inflammatory, anti-allergic, antimicrobial, anticarcinogenic, antiviral activities. Furthermore, it is anti-diuretic and anti-oxidant. Considering the above facts our study was carried out to observe & evaluate the effect of extracts from cumin against microbial population considering both bacterial & fungal forms. Cumin-acetone fractions were extracted with Soxhlet and considered for tests against Gram negative bacteria (Escherichia coli), Gram-positive bacteria (Staphylococcus aureus) and the fungi (Aspergillus niger, Penicillium notatum, Mucor indicus). All the observations showed positive results by appearance of clear zone of inhibition on cultured petri plates for bacteria. However, Work on fungal species are on progress. Further, studies are going on MIC and analysis of the extract, which may provide us new ideas in the study of bio-active agents.