Free Radical Research Lab, National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan.
Int J Food Sci Nutr. 2009 May;60(3):240-7. doi: 10.1080/09637480701695583. Epub 2008 Aug 12.
Owing to increased safety concerns about synthetic antioxidants, exploitation of safer antioxidants based on natural origin is the focus of research nowadays. Cumin is a common spice and is used as a routine supportive cooking agent. Extracts of cumin were prepared in methanol, ethanol, dichloromethane and hexane by employing Soxhlet extraction apparatus. Determination of the total phenolic content, chelating activity, reducing power and free radical scavenging activity were taken as parameters for the assessment of antioxidant properties. The findings of this study suggest cumin to be a potent source of antioxidants. Results from the different parameters were in agreement with one another.
由于对合成抗氧化剂的安全性越来越关注，因此基于天然来源的更安全的抗氧化剂的开发利用是当今研究的重点。孜然是一种常见的香料，用作常规的辅助烹饪剂。采用索氏提取器，用甲醇、乙醇、二氯甲烷和正己烷从孜然中提取提取物。测定总酚含量、螯合活性、还原能力和自由基清除活性，作为评估抗氧化性能的参数。这项研究的结果表明，孜然是一种有效的抗氧化剂来源。不同参数的结果相互一致。
