Laboratoire des Substances Bioactives Centre de Biotechnologie à la Technopole de Borj-Cédria, BP 901, Hammam-Lif, Tunisia.
J Agric Food Chem. 2010 Oct 13;58(19):10410-8. doi: 10.1021/jf102248j.
Cuminum cyminum L. roots, stems and leaves, and flowers were investigated for their essential oils, total phenolics, flavonoids, and tannins contents, individual phenolic compounds, and antioxidant activities. The essential oil was investigated by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS), whereas identification and quantification of individual target polyphenolic compounds was performed by reversed-phase high-performance liquid chromatography (RP-HPLC). Essential oil yields were 0.03% in roots, 0.1% in stem and leaves, and 1.7% in flowers. Major components of the oils were bornyl acetate (23%), α-terpinene (34%), and γ-terpinene (51%) in roots, stems and leaves, and flowers, respectively. In all C. cyminum organs, total phenolics content ranged from 11.8 to 19.2 mg of gallic acid equivalents per gram of dry weight (mg of GAE/g of DW). Among the polyphenols studied, 13 were identified in roots, 17 in stem and leaves, and 15 in flowers. The major phenolic compound in the roots was quercetin (26%), whereas in the stems and leaves, p-coumaric, rosmarinic, trans-2-dihydrocinnamic acids and resorcinol were predominant. In the flowers, vanillic acid was the main compound (51%). The antioxidant activities of C. cyminum essential oils and acetone extracts obtained from the three organs were assessed using four tests [1,1-diphenyl-2-picrylhydrazyl (DPPH), β-carotene/linoleic acid, reducing power, and chelating power assays]. The acetone extract of flowers was strongly effective as a DPPH radical scavenger, lipid peroxidation inhibitor, and reducing agent, with IC(50) values of 4, 32, and 8 μg/mL, respectively. Moreover, the acetone extract of stems and leaves showed the highest chelating power. However, the essential oils exhibited moderate activities in the different tests.
孜然芹的根、茎和叶以及花被用于研究其精油、总酚类、类黄酮和单宁含量、个别酚类化合物和抗氧化活性。精油通过气相色谱（GC）和气相色谱-质谱（GC-MS）进行研究，而个别目标多酚化合物的鉴定和定量则通过反相高效液相色谱（RP-HPLC）进行。根、茎和叶中的精油产率分别为 0.03%、0.1%和 1.7%，花中的精油产率为 1.7%。油中的主要成分分别为莰烯乙酸酯（23%）、α-松油萜（34%）和γ-松油萜（51%）。在孜然芹的所有器官中，总酚含量范围为 11.8 至 19.2 毫克没食子酸当量/克干重（mg GAE/g DW）。在所研究的多酚中，在根中鉴定出 13 种，在茎和叶中鉴定出 17 种，在花中鉴定出 15 种。根中的主要酚类化合物是槲皮素（26%），而在茎和叶中，对香豆酸、迷迭香酸、反式-2-二氢肉桂酸和间苯二酚占主导地位。在花中，香草酸是主要化合物（51%）。使用四种测试方法[1,1-二苯基-2-苦基肼（DPPH）、β-胡萝卜素/亚油酸、还原力和螯合力测试]评估孜然芹精油和从三个器官获得的丙酮提取物的抗氧化活性。花的丙酮提取物是一种强有效的 DPPH 自由基清除剂、脂质过氧化抑制剂和还原剂，其 IC（50）值分别为 4、32 和 8 μg/mL。此外，茎和叶的丙酮提取物表现出最高的螯合能力。然而，精油在不同的测试中表现出中等活性。
