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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 669-677
Antioxidant and antifungal activities of a new chemovar of cumin (Cuminum cyminum L.)
Ghader Ghasemi1, Mohammad Fattahi1, Abolfazl Alirezalu1, Youbert Ghosta2
1Department of Horticulture, Faculty of Agriculture, Urmia University, P.O. Box: 165-5715944931, Urmia, Iran, 2Department of Plant Protection, Faculty of Agriculture, Urmia University, P.O. Box: 165-5715944931, Urmia, Iran
ABSTRACT
Chemical composition, antifungal and antioxidant properties of essential oil extracted from Cuminum cyminum from Iran was studied. GC–MS analysis revealed the presence of 18 components, with 3-caren-10-al and cuminal as the principal constituents. Hierarchical cluster analysis and antioxidant capacities showed that this essential oil made a single group at 64 unit distinct from other reported essential oils extracted from cumin in the literature and was with high antioxidant activity [150 µL exhibiting strong reducing power; 2200 (FRAP) µmol/L Fe+2 during 15 min and * 89 DPPH % at 60 min]. The antifungal effects of the essential oil against three postharvest fungal pathogens, Botrytis cinerea, Aspergillus niger and Penicillim expansum revealed that at concentrations of C 750 µL/L, the mycelial growth of the tested fungi were completely inhibited. Overall, the essential oil derived from this new cumin chemovar could be a promising candidate for its utilization as a natural preservative.
KEYWORD
Chemovar, Essential oil, Antifungal, GC–MS
Food Science and Biotechnology 2019 ; 28(3): 669-677
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