Cumin Essential Oil Research Articles

Effects of Oregano and Cumin Essential Oils on Fermentation Quality, Aerobic Stability and In Vitro Metabolic Energy Contents of Alfalfa Silages

Amaç: Bu araştırmanın amacı, yoncaya kekik ve kimyon uçucu yağı ilavesinin fermantasyon kalitesi, aerobik stabilitesi ile in vitro metabolik enerji içerikleri üzerine etkilerini belirlemektir. Materyal ve Metot: Yonca, çiçeklenme başlangıcında (5. biçim) hasad edilip, 8-10 saat soldurulmuştur. Araştırma, katkı maddesi ilave edilmeyen kontrol, 650 mg/kg düzeyinde kekik ve kimyon uçucu yağları ilave edilerek oluşturulan 3 grupta, 4 tekerrrür olarak yürütülmüştür. Çalışma, çiftlik koşullarında bir depoda (8±2 °C) gerçekleştirilmiş, silolamanın 120. gününde açılan silajlara kimyasal ve mikrobiyolojik analizler yapılmıştır. Ayrıca, 5 gün süre ile aerobik stabilite testi uygulanmıştır. Bulgular: Kekik ve kimyon uçucu yağı ilavesi pH, suda çözülebilir karbonhidrat ve amonyak azotu miktarlarını önemli düzeyde (P˂0.01) düşürmüştür. Oysa kuru madde ve laktik asit içerikleri artmıştır (P˂0.01). Enzimde çözünen organik madde miktarları ise başlangıç materyaline göre düşmüş, kontrole göre önemli düzeyde yükselmiştir (P˂0.01). Araştırmada, toplam mezofilik aerobik bakteri, enterobakter, maya ve küf sayıları, kekik ve kimyon uçucu yağı ilavesiyle düşmüş (P˂0.01), laktik asit bakteri sayıları ise artmıştır (P˂0.01). Sonuç: Yoncaya kekik ve kimyon uçucu yağlarının 650 mg/kg düzeyinde katılması, silaj fermantasyonunu teşvik etmiş, aerobik stabiliteyi geliştirmiştir. Ancak, kekik uçucu yağı küf gelişimini kimyon ise maya gelişimini önlemede daha ön plana çıkmıştır.

Bioactivity of some Apiaceae essential oils and their constituents against Sitophilus zeamais (Coleoptera: Curculionidae).

Sitophilus zeamais is a key pest of stored grains. Its control is made, usually, using synthetic insecticides, despite their negative impacts. Botanical insecticides with fumigant/repellent properties may offer an alternative solution. This work describes the effects of Anethum graveolens, Petroselinum crispum, Foeniculum vulgare and Cuminum cyminum essential oils (EOs) and (S)-carvone, cuminaldehyde, estragole and (+)-fenchone towards adults of S. zeamais. Acute toxicity was assessed by fumigation and topical application. Repellence was evaluated by an area preference bioassay and two-choice test, using maize grains. LC50 determined by fumigation ranged from 51.8 to 535.8 mg L-1 air, with (S)-carvone being the most active. LD50 values for topical applications varied from 23 to 128 µg per adult for (S)-carvone > cuminaldehyde > A. graveolens > C. cyminum > P. crispum. All EOs/standard compounds reduced significantly the percentage of insects attracted to maize grains (65-80%) in the two-choice repellence test, whereas in the area preference bioassay RD50 varied from 1.4 to 45.2 µg cm-2, with cuminaldehyde, (S)-carvone and estragole being strongly repellents. Petroselinum crispum EO and cuminaldehyde affected the nutritional parameters relative growth rate, efficiency conversion index of ingested food and antifeeding effect, displaying antinutritional effects toward S. zeamais. In addition, P. crispum and C. cyminum EOs, as well as cuminaldehyde, showed the highest acetylcholinesterase inhibitory activity in vitro (IC50 = 185, 235 and 214.5 µg mL-1, respectively). EOs/standard compounds exhibited acute toxicity, and some treatments showed antinutritional effects towards S. zeamais. Therefore, the tested plant products might be good candidates to be considered to prevent damages caused by this pest.

Chemical composition and antimycotic activity of six essential oils (cumin, fennel, manuka, sweet orange, cedar and juniper) against different Candida spp.

Candida are commensal yeasts, present in the alimentary tract and mucocutaneous membranes of mammals. Recently, opportunistic Candida infections increased presenting resistances. Essential oils are mixtures of volatile compounds that may show antibacterial and antifungal effects and are important for food and pharmaceutical industry purposes. The aim of this work was to analyse the potential action of sweet orange, cedar, juniper, cumin, fennel and manuka essential oils. The tested oils were chemically characterised by Gas Chromatography-Mass Spectrometry analysis. The composition of these formulations suggests that each oil is featured by both specific and common components. The activity of the oils was analysed through Agar Disk Diffusion and Minimum Inhibitory Concentration. Their biological performance could be related to the comprehensive set of interactions settled by the natural formulation. Our results demonstrated the efficacy of cumin, fennel and manuka essential oils and supported their application as a natural alternative treatment against Candida spp.

Preparation and characterization of functional sodium caseinate/guar gum/TiO2/cumin essential oil composite film

Eco-friendly functional bionanocomposite films were prepared using sodium caseinate (SC) and guar gum (GG) as the polymer matrix and TiO2 and cumin essential oil (CEO) as functional fillers. 0.2 vol% GG selected for the preparation of SC/GG composite film and various amount of TiO2 and CEO (1 and 2 wt% based on SC) were incorporated into the SC/GG film either individually or in combination. The addition of TiO2 and CEO significantly improved the water permeability and sensitivity properties and mechanical characteristics such as the strength (TS), stiffness (YM), and flexibility (EB) of the composite films. Also, the SC/GG films incorporated with TiO2 and CEO exhibited remarkable antibacterial activity against both Gram-positive (L. monocytogenes and S. aureus) and Gram-negative (E. coli O157: H7 and S. enteritidis) bacteria. All the film properties were varied not only on the concentration of TiO2 and CEO, but also increased synergistically when they were added together.

Fabrication of cumin loaded-chitosan particles: Characterized by molecular, morphological, thermal, antioxidant and anticancer properties as well as its utilization in food system

The aim of this study was the fabrication of stable encapsulated cumin essential oil using ionic gelation method and its application in mayonnaise as a natural antioxidant. The obtained nanoparticles exhibited a positively charged surface with diameters ranging from 269 to 326 nm. In addition, results from encapsulation efficiency demonstrated that excess concentration of initial essential oil reduced the amount of entrapped essential oil. From the obtained observation, the optimal weight ratio of chitosan to cumin essential oil of 1:0.5 was selected. In vitro release study indicated an initial burst at all different pH, although the most release rate was related to acidic media (pH = 3). Furthermore, an improvement of thermal stability and antioxidant properties was observed. Regarding cytotoxicity results, loaded particles had a good biocompatibility, while there were slight prevention effects on breast and brain tumor at the highest concentration. Finally, the antioxidant properties of fabricated nanoparticles were investigated in mayonnaise. It significantly reduced peroxidase value (POV) and thiobarbituric acid (TBA) values during storage period. Overall, our observations showed the encapsulated cumin essential oil could be used as natural antioxidant.

Chemical Composition and Antioxidant Activities of the Essential Oils of Cumin (Cuminum cyminum) Conducted Under Organic Production Conditions

The current study aimed to investigate the chemical composition and antioxidant activities the essential oils derived from the seeds of three local cumin populations that were grown in an oasis environment. The studied cumin was cultivated according to the organic farming principles in a parcel at the oasis of Oukhite, southeast of Morocco in complete randomised complete blocks with three replications. The results revealed that the organically cultivated cumin seeds had a strong, distinctive aroma due to an abundance of essential oil (3.8–5.27 %). The main components in all the studied essential oils were cuminaldehyde (30.42–33.24 %), γ-terpinen-7-al (20.54–28.36 %), α-terpinen-7-al (about 13 %), γ-terpinene (6,15–12.60 %), β-cymene (4.19–5.38 %), β-pinene (3,10–5.36 %) and p-mentha-1,4-dien-7-ol (0.71–0.99 %). The essential oil from the cumin plants that were cultivated at Taaouilite (G2) had the highest antioxidant activity, based on the DPPH scavenging ability (IC50= 3.32 mg/mL) and ferric reducing power FRAP (IC50= 17.02 mg/ mL) while cumin essential oil derived from Takacha (G1) was the least potent. These results indicate that the essential oils of oasis cultivated cumin seeds are an excellent source of natural antioxidants, that could be used for food preservation and health benefits.

Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi

Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2°C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.

Effect of Oregano, Cumin and Cinnamon Essential Oils on Fermentation Quality in Alfalfa Silages

Objective: The aim of this study was to determine the effects of the oregano (OEO), cumin (CEO) and cinnamon (CINEO) essential oils on fermentation quality, metabolic energy (ME) contents and relative feed value (RFV) of alfalfa silages.Material and Methods: Alfalfa was harvested in the end of April, at the early bloom-stage, was wilted for 3 hours and chopped to approximately to a size of 2.0 cm. OEO, CEO and CINEO essential oils were added as additivies in an amount of 600 mg/kg wet chopped alfalfa, yet no additives were added to the control (CONT) group. The packages of silage were kept in a covered storage (18±4 °C) for 60 days for fermentation.Results: The addition of cumin and cinnamon led to a significant increase in dry matter (DM) (P<0.05). The addition of essential oils at high level caused an increase in lactic acid (LA), while the amount of water soluble carbohydrate (WSC) decreased inversely correlated with LA (P<0.05). The treatment was increased lactic acid bacteria (LAB) numbers, and also caused a decrease in the number of yeast and mould at a significant level (P <0.05). All three essential oils led to a decrease in pH, the amount of weigth loss (WL) and ammonia nitrogen (NH3-N). In the cumin and cinnamon essential oil treatments increased amount of enzimatic solubility organic matter (ESOM) (P<0.05).Conclusion: It was concluded that OEO, CEO and CINEO promote to increase LAB population. In addition, MEESOM content calculated through ESOM was increased in OEO and CINEO treatments.

Cumin essential oil: Phytochemical analysis, antimicrobial activity and investigation of its mechanism of action through scanning electron microscopy

In this study, the antimicrobial effects of cumin essential oil (CEO) and its mechanism of action through scanning electron microscopy (SEM) against Escherichia coli and Listeria innocua were investigated. The SEM images were taken at 0, 12 and 24 h at the minimum inhibitory concentration (MIC). The chemical composition of CEO was identified through gas chromatography/mass spectrometry (GC-MS). The antimicrobial effects of CEO were evaluated by the methods of Kirby-Bauer, well diffusion agar, microdilution broth and minimum bactericidal/fungicidal concentration (MBC/MFC). Antioxidant activity was examined by the methods of β-carotene/linoleic acid inhibition and 2,2-diphenyl-1-picrylhydrazyl. Total phenol content (TPC) was measured by Folin-Ciocalteu method. The subsequent analysis of CEO through GC-MS revealed that cuminal (28.28%) was the major compound of CEO. CEO showed a high TPC of 89.45 ± 0.78 mg GAE/g. The free radical scavenging activity of CEO (based on IC50) was equal to 9.10 ± 0.63 μg mL−1. In addition, CEO showed a remarkably high inhibitory effect (63%) on β-carotene bleaching via neutralizing hydroperoxides, which are responsible for the oxidation of highly unsaturated β-carotene. The antimicrobial effect increased as a function of essential oil concentration. However, there were no inhibitory effects on E. coli at 5 mg mL−1. The electron micrographs demonstrated that CEO caused an increase in the permeabilization of the cells and disrupted the membrane integrity.

Effects of silver nanoparticles, chemical treatments and herbal essential oils on the vase life of cut alstroemeria (Alstroemeria‘Summer Sky’) flowers

ABSTRACTThe aim of this study was to investigate the effects of some chemical compounds on the post-harvest life of alstroemeria cut flowers. The experiment was conducted based on a completely randomized design with three replications. Treatments were: Nano-silver (1, 3, 5 and 10 mg l−1), salicylic acid (30, 50, 200 and 300 mg l−1), spermine (5, 10 and 20 mg l−1), essential oils of dill (5, 10, 50 and 100 mg l−1) and cumin (5, 10, 50 and 100 mg l−1) which were applied as pre-harvest, pulsing and continuous methods. These were selected on the basis of a literature review on the post-harvest life of different cut flowers. The evaluated traits were: the duration of vase life, destruction of carotenoids, peroxidase, ionic leakage of leaves and petals, enumeration and identification of bacteria in the vase solution. The most ideal condition of the traits was found for those flowers that were treated with 10 mg l−1 of Nano-silver prior to harvest. Also, salicylic acid, spermine and essential oils of cumin and dill had the desired effects. Additionally, 11 different colonies of bacteria such as E. coli, Enterobacter, Klebsiella, Proteus, Serratia, Citrobacter, and 5 others were identified.

Effects of cumin (Cuminum cyminum L.) essential oil supplementation on metabolic syndrome components: A randomized, triple-blind, placebo-controlled clinical trial.

Prevalence of metabolic syndrome (MetS), as a major health problem, is increasing. Very limited data exist on the effect of Cuminum cyminum L. essential oil (CuEO) on MetS components. Accordingly, this study aimed to examine the effect of CuEO supplementation on anthropometric indices, glycemic control, blood pressure, lipid profile, and insulin resistance in patients with MetS. In a randomized, triple-blind, placebo-controlled clinical trial, 56 patients with MetS aged 18-60 years received either 75 mg CuEO or placebo soft gel thrice daily for 8 weeks. Anthropometric indices and biochemical measurements were assessed at baseline and end of the study. At the end of study, except for diastolic blood pressure (DBP), the other assessed variables were not significantly different between two groups. In intra group analysis, placebo and CuEO groups both had nonsignificant decrements in DBP (mean difference [MD] with 95% CI: -3.31 [-7.11, 0.47] and -1.77 [-5.95, 2.40] mmHg, respectively). However, DBP was significantly lower in CuEO compared with the placebo group at the end of study (81.41 ± 5.88 vs. 84.09 ± 5.54 mmHg, MD with 95% CI: -3.98 [-7.60, -0.35] mmHg, p < .05). The results indicated that CuEO does not have any effect on MetS components, except for DBP in patients with MetS.

Effect of Lettuce, Marjoram and Cumin Essential Oils on the Quality and Shelf Life of Minced Meat during Refrigerated Storage

Essential oils (EOs) can improve the shelf life of foods due to its antimicrobial and antioxidant properties in addition to being natural flavoring agents. Nonetheless, very little EOs approaches depending on EOs utilization have been introduced by the food industry until now. In this study, the effect of certain EOs such as lettuce (Lactuca sativa L.), marjoram (Origanum majorana L.) and cumin (Cuminum cyminum) at a concentration (2%) on the chemical, bacterial quality and sensory properties of minced meat was investigated, as well as their capacity to extend the shelf life of minced meat during cold storage at 4°C for 12 days. The obtained results showed that oil-treated samples indicated significantly lowering values (p < 0.05) for chemical, bacterial assessment, and improving sensory properties than untreated (control) ones. In addition, cumin and marjoram EOs had the greatest impact followed by lettuce oil. Therefore, the studied EOs could be used as an alternative option to synthetic chemical substances to eliminate the spoilage bacteria, prevent lipid oxidation, and consequently extend the shelf life of minced meat.

Evaluation of Antibacterial Effects of Mentha spicata L., Cuminum cyminum L. and Mentha longifolia L. Essential Oils Individually and in Combination with Sodium Benzoate Against Escherichia coli O157:H7 and Listeria monocytogenes

Background: Side effects of chemical preservatives and drug resistance have raised interests in the use of natural preservatives derived from plants. Objectives: The aim of this study was to examine possible antibacterial effects of Mentha spicata L., Cuminum cyminum L. and Mentha longifolia L. essential oils (EOs) individually and in combination with sodium benzoate against Escherichia coli O157:H7 and Listeria monocytogenes. Methods: In this experimental study, the EOs were obtained and analyzed by gas chromatography mass spectrometry. Disc diffusion and broth microdilution methods were used for in vitro antibacterial screening in triplicate. Data analysis was performed by the SPSS software using ANOVA and independent sample t-test. Results: Statistical analysis showed a significant difference between different antibacterial effects of EOs individually and in combination with sodium benzoate. Considering the individual effects of these factors, the antibacterial effect of sodium benzoate and Cuminum cyminum essential oil were the highest against E. coli O157:H7 and L. monocytogenes, respectively. These results are relatively consistent with the disc diffusion test. The antibacterial effects of sodium benzoate in combination with EOs showed significant differences in comparison to sodium benzoate effect individually in most situations (P < 0.05). Conclusions: The results indicated that these EOs have a good antibacterial activity and combined with sodium benzoate could reduce the use of sodium benzoate as a chemical preservative in food, cosmetic, and drug products, which can decrease the possible side effects of it.

Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition

This study examined the effect of blending with cumin essential oil (CEO) on the stabilisation of milk fat globule membrane (MFGM) emulsions, as well as the particle migration rate, fatty acid composition and phospholipid content after pasteurisation. Blending the MFGM with 20% CEO at pH 6.6 (CM4) led to a decrease in the creaming rate. With increasing CEO ratio, the creaming measurements increased to a 30 mm height with 20% CEO at pH 5.5 (CM3) from 25 mm with 10% CEO at pH 5.5 (CM2). The CM4 migration rate was 0.55 mm/h, and this sample showed no significant forward movement during implementation. The droplet size increased with increasing CEO ratio from 1.69 to 2.07 µm. A total of 20% CEO at pH 6.6 (CM4) was the best blending condition for MFGM stabilisation. This study showed enhanced creaming rate and droplet size, indicating greater destabilisation of the MFGM emulsion, when the CEO ratio was increased.

Evaluation of the single and combined antibacterial efficiency of essential oils for controlling Campylobacter coli, Campylobacter jejuni, Escherichia coli, Staphylococcus aureus, and mixed cultures

AbstractSingle and combined antibacterial activities of cumin, cardamom, and dill weed essential oils against Campylobacter jejuni, Campylobacter coli, Escherichia coli, Staphylococcus aureus, and mixed cultures were determined by using the broth microdilution method for determining minimum inhibition concentrations. Among the bacteria tested, C. coli and C. jejuni were generally more susceptible to essential oils, with lower minimum inhibition concentrations. The minimum inhibition concentration values were obtained against Gram‐negative and Gram‐positive bacteria tested within the range of 0.012–15.00 and 3.75–15.00 μL/mL, respectively. Fractional inhibitory concentrations (FICs) were also calculated to evaluate the antimicrobial activities of essential oil combinations. Although the combined effects of essential oils changed depending on the strain and the type of essential oils used, generally the use of combinations increased the efficacy of the essential oils. Interestingly, according to the FIC index, the most synergetic effect was against C. coli and C. jejuni. This study has demonstrated the potential use of cardamom, cumin, and dill weed essential oils, and their combinations, against important pathogenic bacteria and their mixed cultures.

EFFECT OF SILVER NANOPARTICLES, SPERMINE, SALICYLIC ACID AND ESSENTIAL OILS ON VASE LIFE OF Alstroemeria

In this study, effects of different concentrations of silver nanoparticles (NS), salicylic acid (SA), spermine (SP), dill (AN), and cumin (CM) essential oils are investigated on physiological and microbiological traits of alstroemeria (Alstroemeria hybrida) cut flowers during a preharvest and postharvest application. The study was performed as a factorial experiment based on a randomized completely design with three replications. During the experiment the vase life of cut flower was evaluated in terms of chlorophylls a, b and total, SOD, MDA, stem end bacterial colonies and bacterial identification. The results showed that using high concentrations of nanosilver (NS2) increased significantly the vase life of cut Alstroemeria in preharvest and postharvest. 11 colonies of bacteria were identified in stem end of cut alstroemeria flowers.

Effect of some Herbs Essential Oils on Labneh

Labneh is one of the most popular dairy products in many Middle Eastern countries. The shelf life of labneh is short even if stored at low temperature. Therefore, chemical preservatives were used to control the activity of contaminant microorganisms. An increased awareness of the harmful chemical residues in food led to a restricted use of chemical preservatives. Recently, natural substances such as spices oil can be used to prolong the shelf life of food products, because they are antioxidant and antimicrobial agents. In the present study three essential oils namely rosemary (Rosmarinus officinalis), sage (Salvia officinalis) and cumin (Cuminum cyminum) were characterized by means of GC-MS and their antioxidant capacity were studied. Also, their antibacterial activity against pathogens E. coli, B. cereus and S. aureus was determined in vitro by wells' agar diffusion method. The results obtained revealed that the tested essential oils exhibited noticeable antimicrobial activity, where cumin showing the highest inhibition and sage the lowest. The results were completed with the study the antibacterial effect of the tested essential oils in vivo (labneh). However, the previous results obtained by in vitro assays were confirmed by in vivo experiment. In addition, three batches of labneh supplemented with different essential oils were made. No noticeable differences were observed in physicochemical properties of labneh treatments in comparison with the control one. However, labneh made with 0.05% rosemary essential oil ranked the highest value of antioxidant activity after 14 days of storage, being 20.78, while plain labneh (control) possessed the lowest figure, actually 10.8. Moreover, at the end of storage period, labneh produced with 250 mg/Kg cumin essential oil was the most preferred product by the panelists and ranked the highest total score, being 87 points.

Ultrasound processed cuminaldehyde/2-hydroxypropyl-β-cyclodextrin inclusion complex: Preparation, characterization and antibacterial activity

Ultrasound is an energy saving, simple, high efficiency and eco-friend physical technology. In this study, the inclusion complex of cuminaldehyde (CUM), a major constituent of cumin essential oil, with 2-hydroxypropyl-β-cyclodextrin (HPβCD) was synthesised with the aid of ultrasound. The solid CUM/HPβCD-IC was characterized using Fourier transform infrared spectroscopy (FT-IR), powder X-ray diffraction (PXRD), thermal gravimetric analysis (TGA) and differential scanning calorimetry (DSC) techniques. The stability constants were evaluated by phase solubility, absorption and fluorimetry methods, and were found to be 168, 122 and 256 M−1, respectively. FT-IR and molecular modeling studies indicated that the phenyl ring with the aldehyde group of CUM was inserted into the hydrophobic HPβCD cavity. Further, the efficacy of CUM/HPβCD-IC for inactivation of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) was investigated through plate colony counting method. According to the results, the inactivation was 100 ± 0.06% for both E. coli and S. aureus bacteria. The results demonstrated the inclusion of CUM within the harmless HPβCD cavity assisted by ultrasound technology, contributing the improvements of water solubility, thermal stability and antibacterial activities.

Evaluation of the Antifungal Activity of Cinnamon, Clove, Thymes, Zataria Multiflora, Cumin and Caraway Essential Oils against Ochratoxigenic Aspergillus ochraceus

Introduction: Mycotoxin producing fungi are major contributors to food contamination and many epidemics in humans and animals. The adverse effects of the use of chemical preservatives have led to a special focus on the use of natural compounds, especially plant derivatives. The aim of this study was to investigate the antifungal properties of herbal essential oils of Cinnamon, Clove, Thymes, and Zataria multiflora, Cumin, and Caraway on the growth of Aspergillus ochraceus.&#x0D; Materials and Methods: Briefly, the presence of mycotoxin producing gene was investigated using PCR. Furthermore, production of mycotoxin in a medium with high performance liquid chromatography with fluorescence detection (FLD) was evaluated. Ingredients of essential oils were determined using GC/MS. The amount of antifungal activity of essential oils was assessed by disc diffusion and well diffusion method. Additionally, the minimum inhibitory concentration (MIC) was determined by macrodilution method.&#x0D; Results: Gene presence and mycotoxin production were confirmed by PCR and HPLC-FL. Among all studied essential oils, Cinnamon with MIC and MFC of 0.078 μl / ml exhibited the greatest effect on A. ochraceus growth as compared to other essential oils.&#x0D; Conclusion: This study indicated that essential oils have an effective role on controlling A. ochraceus growth and have shown promising to be a good bioactive natural preservative in food industry.

The Antifungal Effects of Two Herbal Essences in Comparison with Nystatin on the Candida Strains Isolated from the Edentulous Patients

The aim of this study is to evaluate the anticandidal effects of essential oils derived from fennel (Foeniculum vulgare) and cumin (Cuminum cyminum) on Candida strains isolated from edentulous patients. Candida samples were isolated from 30 edentulous patients and the strains were identified using the CHROMagar method. Using the macro-broth dilution method and punched-hole tests, the effectiveness of fennel and cumin essential oils (prepared through distillation by water) was clarified. Nystatin was used as a positive control. Nystatin (44 μg/mL) had the strongest antifungal effect, followed by cumin [minimum inhibitory concentration (MIC) = 662 μg/mL; minimum fungicidal concentration (MFC) = 630 μg/mL] and fennel (MIC = 1,074 μg/mL; MFC = 1,227 μg/mL). The average diameter of the fungal growth inhibition zone was 23 mm for Nystatin, 14 mm for cumin essential oil, and 5 mm for fennel essential oil. The anti-Candida effects of fennel and cumin show promise as alternatives to conventional drugs for the treatment of Candida infections.