Antioxidant potential of commercially available cumin (Cuminum cyminum Linn.) in Pakistan. Int J Food Sci Nutr

Free Radical Research Lab, National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan.
International Journal of Food Sciences and Nutrition (Impact Factor: 1.21). 09/2008; 60(3):240-7. DOI: 10.1080/09637480701695583
Source: PubMed


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.

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