ABSTRACT: 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.
Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association 48(8-9):2186-92. · 2.99 Impact Factor