Abstract
Chemical composition and antioxidant activity of essential oils of cumin fruits (Cuminum cyminum L.) at four stages of maturity (immature, intermediate, premature and full mature) were investigated. Maximum and minimum essential oil (EO) yields (4.3% and 2.7%) were observed at the mature and immature, respectively. The essential oils were analyzed by GC and GC/MS. Results indicated that the amounts of α-pinene, β-pinene, α-phellandrene, α-terpinene, and γ-terpinene decreased, whereas the levels of p-cymene, α-terpineol, cumin aldehyde, and safranal increased during maturation process. The total phenol content of the essential oils of cumin fruits harvested at immature, intermediate, premature and full mature were 25.52, 40, 36.86, and 30mg GAE/g EO, respectively. The essential oils showed lower antioxidant activity than BHT (butylated hydroxytoluene) (synthetic antioxidant). Antioxidant activities of the essential oils had positive correlation with their phenolic contents that increased at stages of intermediate and premature. In conclusion, the antioxidant activity of cumin essential oil was considered a useful antioxidative compound in the food industries.
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