Laboratoire d'Analyse, Traitement et Valorisation des Polluants de l'Environnement et des Produits, Département de Microbiologie, Faculté de Pharmacie, Rue Avicenne, Monastir 5000, Tunisia.
Food Chem Toxicol. 2010 Aug-Sep;48(8-9):2186-92. doi: 10.1016/j.fct.2010.05.044. Epub 2010 May 17.
Essential oil extracted by hydrodistillation from Tunisian variety of Cuminumcyminum was characterized by means of GC and GC-MS. Twenty-one components were identified and C. cyminum contained cuminlaldehyde (39.48%), gamma-terpinene (15.21%), O-cymene (11.82%), beta-pinene (11.13%), 2-caren-10-al (7.93%), trans-carveol (4.49%) and myrtenal (3.5%) as a major components. Moreover, C. cyminum oil exhibited higher antibacterial and antifungal activities with a high effectiveness against Vibrio spp. strains with a diameter of inhibition zones growth ranging from 11 to 23 mm and MIC and MBC values ranging from (0.078-0.31 mg/ml) to (0.31-1.25mg/ml), respectively. On the other hand, the cumin oil was investigated for its antioxidant activities using four different tests then compared with BHT. Results showed that cumin oil exhibit a higher activity in each antioxidant system with a special attention for beta-carotene bleaching test (IC(50): 20 microg/ml) and reducing power (EC(50): 11 microg/ml). In the light of these findings, we suggested that C. cyminum essential oil may be considered as an interesting source of antibacterial, antifungal and antioxidants components used as potent agents in food preservation and for therapeutic or nutraceutical industries.
通过水蒸馏法从突尼斯品种的孜然中提取的精油通过 GC 和 GC-MS 进行了表征。鉴定出 21 种成分，孜然中含有孜然醛（39.48%）、γ-萜品烯（15.21%）、O-对伞花烃（11.82%）、β-蒎烯（11.13%）、2-蒈烯-10-醇（7.93%）、反式香芹醇（4.49%）和桃金娘烯醛（3.5%）作为主要成分。此外，孜然油表现出更高的抗菌和抗真菌活性，对弧菌属菌株的抑制区直径生长范围为 11-23 毫米，MIC 和 MBC 值范围分别为（0.078-0.31mg/ml）至（0.31-1.25mg/ml）。另一方面，用四种不同的测试方法研究了孜然油的抗氧化活性，并与 BHT 进行了比较。结果表明，孜然油在每个抗氧化系统中都表现出更高的活性，特别是在β-胡萝卜素漂白试验（IC（50）：20μg/ml）和还原能力（EC（50）：11μg/ml）中。鉴于这些发现，我们建议孜然精油可以被认为是一种具有抗菌、抗真菌和抗氧化成分的有趣来源，可作为食品保鲜的有效成分，并用于治疗或营养保健品行业。
