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PAK. J. FOOD SCI., 22(2), 2012:101-107
ISSN: 2226-5899
Pakistan Journal of Food Sciences (2012), Volume 22, Issue 2, Page(s): 101-107 101
Cumin (Cuminum cyminum) as a potential source of antioxidants
Muhammad Nadeem, Asad Riaz *
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Corresponding Author: asadjannab@hotmail.com
Abstract
Spices are the building blocks of flavor in food. Their primary functions are to provide aroma, texture
and color to food. In addition they also act as preservative, and provide nutritional, and health benefits.
Cumin (Cuminum cyminum) locally known as ‘zeera’ is a flowering plant in the family Apiaceae. It is
commonly used as a condiment and flavoring in many eastern dishes. Cumin is known for its
antioxidant properties. The most important chemical component of cumin fruits is essential oil content,
ranging from 2.5% to 4.5% which is pale to colorless depending on age and regional variations. Studies
of the chemical composition of cumin oil from different countries showed the presence of the following
components: α-pinene (0.5%), Myrcene (0.3%), limonene (0.5%), 1-8-cineole (0.2%), p-menth-3-en-7-
ol (0.7%), p-mentha-1, 3-dien-7-ol (5.6%), caryophyllene (0.8%), β-bisabolene (0.9%), β-pinene
(13.0%), P-cymene (8.5%), β-phellandrene (0.3%), D-terpinene (29.5%), cuminic aldehyde (32.4%),
cuminyl alcohol (2.8%), β-farnesene (1.1%) together with much smaller quantities of α-phellandrene, α-
terpinene, cis and trans sabinene, Myrtenol, α-terpineol and phellandral. In addition to volatile oil cumin
also contains nonvolatile chemical components including tannins, oleoresin, mucilage, gum, protein
compounds and malates. The total phenolic content of methanolic extracts of different cumin varieties
(cumin, black cumin and bitter cumin) ranged from 4.1 to 53.6 mg/g dry weight. In this comprehensive
review focus will be on the antioxidant and flavoring compounds of cumin.
Keywords: Spices, cumin, Essential oils, antioxidants,
What are Spices?
Spices are non-leafy parts (e.g. bud, fruit, seed,
bark, rhizome and bulb) of plants used as a flavoring or
seasoning, although many can also be used as a herbal
medicine. The term ‘spice’ originated form the Latin
word ‘species’, meaning of specific kind. A closely
related term, ‘herb’, is used to distinguish plant parts
finding the same uses but derived from leafy or soft
flowering parts. The two terms may be used for the same
plants in which the fresh leaves are used as herbs, while
other dried parts are used as spices, e.g. coriander, dill.
Spices have many functions in food. Primarily they are
used for flavoring the food products but in addition they
are also used in preservation of food and provision of
nutritional and health benefits (Nazeeem, 1995).
Spices have a profound influence on the course
of human civilization. They permeate our lives from birth
to death. In everyday life, spices succor us, cure us, relax
us, and excite us. Ancient peoples such as the Egyptian,
the Arab and the Roman made extensive uses of spices,
not only to add flavor to foods and beverages, but as
medicines, disinfectants, incenses, stimulants and even as
aphrodisiac agents. In Europe, Middle East and Asia they
were used to preserve meat, bread and vegetables. No
wonder they were sought after in the same manner as
gold and precious metals. There are many forms in which
spices are available e.g. fresh, dried and frozen; whole,
ground, crushed, pureed, as pastes, extracts, or infusions
(Raghavan, 2007).
Spices are generally composed of fiber,
carbohydrate, fat, sugar, protein, gum, ash, volatile
(essential oils), and other nonvolatile components. All of
these components impart each spice’s particular flavor,
color, nutritional, health, or preservative effects. The
flavor components (volatile and nonvolatile) are
protected within a matrix of carbohydrate, protein, fiber,
and other cell components. When the spice is ground, cut,
or crushed, this cell matrix breaks down and releases the
volatile components (Raghavan, 2007).
Essential oils are the major flavoring
constituents of a spice. They are soluble in alcohol or
ether and are only slightly soluble in water. They provide
more potent aromatic effects than the ground spices.
Essential oils lose their aroma with age. Each essential oil
has many chemical components, but the characterizing
aroma generally constitutes anywhere from 60% to 80%
of the total oil. Essential oils are very concentrated, about
75 to 100 times more concentrated than the fresh spice.
They do not have the complete flavor profile of ground
spices, but they are used where a strong aromatic effect is
desired. Essential oils are used at a very low level of
PAK. J. FOOD SCI., 22(2), 2012:101-107
ISSN: 2226-5899
Pakistan Journal of Food Sciences (2012), Volume 22, Issue 2, Page(s): 101-107 102
0.01% to 0.05% in the finished product. They can be
irritating to the skin, toxic to the nervous system if taken
internally (by themselves), and can cause allergic
reactions and even miscarriages (Raghavan, 2007).
The essential oils in spices are generally
composed of hydrocarbons (terpene derivatives) or
terpenes (e.g., α-terpinene, α-pinene, camphene,
limonene, phellandrene, myrcene, and sabinene),
oxygenated derivatives of hydrocarbons (e.g., linalool,
citronellol, geraniol, carveol, menthol, borneol, fenchone,
tumerone, and nerol), benzene compounds (alcohols,
acids, phenols, esters, and lactones) and nitrogen- or
sulfur-containing compounds (indole, hydrogen sulfide,
methyl propyl disulfide, and sinapine hydrogen sulfate).
Terpene compounds are the major chemical components
of most of the essential oils. Depending up on the
molecular size, monoterpenes, diterpenes, triterpenes, and
sesquiterpenes occur. Monoterpenes are the most volatile
of these terpenes and constitute the majority of the
terpenes in spices. Sesquiterpenes are most concentrated
in ginger family (Raghavan, 2007).
The nonvolatile and volatile flavor components
of spices, also referred to as oleoresins, are produced by
grinding or crushing the spices, extracting with a solvent,
and then removing the solvent. Oleoresins have the full
flavor, aroma, and pungency of fresh or dried spices
because they contain the high boiling volatiles and non-
volatiles, including resins and gums that are native to
spices. The nonvolatile components create the heat and or
pungency of black pepper, mustard, ginger, and chile
peppers. These components can be acid-amides, such as
capsaicin in red pepper or piperine in black pepper,
isothiocyanates in mustard, carbonyls such as gingerol in
ginger, and thioethers such as the diallyl sulfides in garlic
or onion (Raghavan, 2007).
The different pungent and or heat principles give
different sensations e.g. spicy, hot, sharp, biting, or
sulfury. The pungent sensation of onion or garlic is
sulfury, while that of Jamaican ginger is spicy. Red
pepper and white pepper do not contain much aroma
because they have very little essential oils, whereas
ginger, black pepper, and mustard contribute aromatic
sensations with their bites because of a higher content of
volatile oils. White pepper has a different bite sensation
than black pepper because of their differing proportions
of non-volatiles, piperine, and chavicine (Raghavan,
2007).
The taste of a spice such as sweet, spicy, sour, or
salty, is due to many different chemical components such
as esters, phenols, acids, alcohols, chlorides, alkaloids, or
sugars. Sweetness is due to esters and sugars; sourness to
organic acids (citric, malic, acetic, or lactic); saltiness to
cations, chlorides, and citrates; astringency to phenols
and tannins; bitterness to alkaloids (caffeine and
glycosides); and pungency to the acid-amides, carbonyls,
thio ethers, and isothiocyanates (Raghavan, 2007).
The ratio of volatiles to non-volatiles varies
among spices causing flavor similarities and differences
within a genus and even within a variety. Within the
genus Allium, for example, there are differences in flavor
among garlic, onions, chives, shallots, and leeks, which
differ in this ratio. They vary depending upon the species
of spice, its source, environmental growing and
harvesting conditions, and storage and preparation
methods. Even the distillation techniques can give rise to
varying components—through loss of high boiling
volatiles, with some components not being extracted or
with some undergoing changes. Non-volatiles in a spice
also vary with variety, origins, environmental growth
conditions, stage of maturity, and postharvest conditions.
For example, the different chile peppers belonging to the
Capsicum group, such as habaneros, cayennes, jalapenos,
or poblanos, all give distinct flavor perceptions,
depending on the proportion of the different nonvolatiles,
the capsaicinoids (Peter, 2001).
Spices can be used in foods as antioxidants.
They help fight the toxins created by our modern world.
Heat, radiation, UV light, tobacco smoke, and alcohol
initiate the formation and growth of the free radicals in
the human body. Free radicals damage the human cells
and limit their ability to fight off cancer, aging, and
memory loss. Many spices have components that act as
antioxidants and that protect cells from free radicals. The
chemical components responsible for antioxidant activity
in ginger are gingerol and shogoal (Raghavan, 2007).
Cumin (Cuminum cyminum)
Cumin (Cuminum cyminum) is a flowering plant
in the family Apiaceae, native from the east
Mediterranean to East India. In India cumin is known in
as ‘jeera’ or ‘jira’ and in Iran it is called ‘zira’.
Indonesians call it ‘jintan’ (or jinten) and in China it is
called ‘ziran’ but in Pakistan it is known as ‘zeera’.
Cumin is a herbaceous annual plant, with a slender
branched stem 20-30 cm tall. The leaves are 5-10 cm
long, pinnate or bipinnate, thread-like leaflets. The
flowers are small, white or pink, and borne in umbels.
The fruit is a lateral fusiform or ovoid achene 4-5 mm
long, containing a single seed. Cumin seeds are similar to
fennel and anise seeds in appearance, but are smaller and
darker in color. The English cumin was derived from the
French cumin, which was borrowed indirectly from
Arabic ‘Kammon’ via Spanish ‘comino’ during the Arab
rule in Spain in the 15th century. The spice is native to
Arabic-speaking Syria where cumin thrives in its hot and
arid lands. Cumin seeds have been found in some ancient
Syrian archeological sites. The word found its way from
Syria to neighboring Turkey and nearby Greece most
likely before it found its way to Spain. Like many other
Arabic words in the English language, cumin was
acquired by Western Europe via Spain rather than the
Grecian route. Some suggest that the word is derived
from the Latin ‘cuminum’ and Greek ‘kuivov’. The
PAK. J. FOOD SCI., 22(2), 2012:101-107
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Pakistan Journal of Food Sciences (2012), Volume 22, Issue 2, Page(s): 101-107 103
Greek term itself has been borrowed from Arabic. Forms
of this word are attested in several ancient Semitic
languages, including ‘kamunu’ in Akkadian. The ultimate
source is believed to be the Sumerian word ‘gamun’
(Zohary and Hopf, 2000). The use of cumin is very
common in Indian and Pakistani foods. It is used to
season many dishes, as it draws out their natural
sweetness. It is traditionally added to curries, enchiladas,
tacos, and other Middle-Eastern, Indian, Cuban and
Mexican-style foods. It can also be added to salsa to give
it extra flavor. Cumin has also been used on meat in
addition to other common seasonings. The spice is
extensively used in the cuisines of the Indian
subcontinent. Cumin was also used heavily in ancient
Roman cuisine (Peter, 2001; Raghavan, 2007).
The nutritional value of cumin seeds per 100 g
includes Energy 370 kcal (1570 kJ), Carbohydrates 44.24
g, Dietary Fiber 10.5 g, Fat 22.27 g, Protein 17.81 g,
Water 8.06 g, Thiamin (Vit. B1) 0.628 mg, Riboflavin
(Vit. B2) 0.327 mg, Niacin (Vit. B3) 4.579 mg, Vitamin
B6 0.435 mg, Vitamin C 7.7 mg, Vitamin E 3.33 mg,
Calcium 931 mg, Iron 66.36 mg, Magnesium 366 mg,
Phosphorus 499 mg, Potassium 1788 mg, Sodium 168
mg, Zinc 4.8 mg and other trace elements (U.S.D.A.,
2008).
Cumin has high total dietary fiber content and
the spent residue (after oils and nonvolatiles extraction)
has been also found to contain high dietary fiber. Results
show that the total dietary fiber content (TDF) of cumin
is 59.0%, insoluble dietary fiber (IDF) 48.5%, and
soluble dietary fiber (SDF) 10.5%, while the spent
residue from cumin has been found to contain 62.1%
TDF, 51.7% IDF and 10.4% SDF. The spent residue also
contains 7.7% starch and 5% bound fat (Sowbhagya et
al., 2007).
Cumin essential oil contents
The most important chemical component of
cumin fruits is essential oil content, ranging from 2.5% to
4.5% which is pale to colorless depending on age and
regional variations. The ripe seeds of cumin are used for
essential oil production, both as whole seeds or coarsely
ground seeds. If freely alcohol-soluble oil is required, the
whole seed must be used. Hydro distillation is used for
essential oil extraction, producing a colorless or pale-
yellow oily liquid with a strong dour. The yield for oil
production varies from 2.5 to 4.5%, depending on
whether the entire seed or the coarsely ground seed is
distilled. The volatile oil should be kept in well-sealed
bottles or aluminium containers (Peter, 2001).
Different studies have been conducted on the
yield of cumin essential oil. Sowbhagya et al. (2008)
evaluated the effect of size reduction and expansion on
yield and quality of cumin (Cuminum cyminum) seed oil.
For small batch size operations (200g), oil yield was
found to be the same (3.4%) for both ground and flaked
samples. However, in the operations of larger batch,
flakes resulted in significantly higher (3.3%) oil yield as
compared to ground samples (2.8%) indicating the
advantage of flaking over grinding. Aqueous portion of
the distillate in both cases had equal proportion of volatile
oil (0.2%). Flavor profiles of the volatile oils revealed
that retention of lower boiling terpene compounds and
character impact compound, cuminaldehyde were higher
in oil obtained from flakes as compared to powder.
Li et al. (2009) explored the extraction of
essential oil from Cuminum cyminum seeds using a
combination of organic solvent with low boiling point
and steam distillation. The effect of different parameters,
such as particle size, temperature and extraction time, on
the extraction yield was investigated. The temperature
had the largest effect on the yield of the extract
(oleoresin), followed by extraction time and particle size.
Essential oil of C. cyminum seeds obtained by
supercritical fluid extraction (SFE), hydrodistillation
(HD), combination technology of organic solvent with
low boiling point and steam distillation (OS-SD) were
further analysed by GC-MS detection to compare the
extraction methods. Forty-five compounds in the C.
cyminum essential oil were identified, showing that the
composition of the extraction by different methods was
mostly similar.
The essential oil is responsible for the
characteristic cumin odor. This odor and flavor is due
principally to the aldehydes present. Studies of the
chemical composition of cumin oil from different
countries showed the presence of the following
components: α-pinene (0.5%), Myrcene (0.3%), limonene
(0.5%), 1-8-cineole (0.2%), p-menth-3-en-7-ol (0.7%), p-
mentha-1, 3-dien-7-ol (5.6%), caryophyllene (0.8%), β-
bisabolene (0.9%), β-pinene (13.0%), P-cymene (8.5%),
β-phellandrene (0.3%), D-terpinene (29.5%), cuminic
aldehyde (32.4%), cuminyl alcohol (2.8%), β-farnesene
(1.1%) together with much smaller quantities of α-
phellandrene, α-terpinene, cis and trans sabinene,
Myrtenol, α-terpineol and phellandral (Peter, 2001).
Other studies show that cumin essential oil
mainly contains monoterpene aldehydes. The major
compounds include cumin aldehyde (p-isopropyl-
benzaldehyde, 25 to 35%), terpinene (29.5%), α- and β-
pinene (21%), ρ-cymene (8.5%), ρ-mentha-1,3-dien-7-al
(5.6%), cuminyl alcohol (2.8%) and β-farnesene (1.1%).
Furthermore perilla aldehyde, cumin alcohol, dipentene,
and β-phellandrene are also present in cumin. In toasted
cumin fruits, a large number of pyrazines have been
identified as flavour compounds. Besides pyrazines and
various alkyl derivatives (particularly, 2,5- and 2,6-
dimethyl pyrazine), 2-alkoxy-3-alkylpyrazines seem to be
the key compounds e.g. 2-ethoxy-3-isopropyl pyrazine, 2-
methoxy-3-sec-butyl pyrazine, 2-methoxy-3-methyl
pyrazine. A sulfur compound, 2-methylthio-3-isopropyl
PAK. J. FOOD SCI., 22(2), 2012:101-107
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Pakistan Journal of Food Sciences (2012), Volume 22, Issue 2, Page(s): 101-107 104
pyrazine is also found. Cumin also contains 10% fixed oil
(El-Hamidi and Ahmed, 1966; Raghavan, 2007).
In a study, the essential oil composition of
cumin seeds after subjecting them to heating by
microwaves and conventional roasting at different
temperatures was studied. The conditions were
standardized in both methods. The volatile oils distilled
from these samples were analysed by GC and GC–MS.
The results indicated that the microwave-heated samples
showed better retention of characteristic flavor
compounds, such as aldehydes, than did the
conventionally roasted samples (Behera et al., 2004).
Jalali-Heravi et al. (2007) used Gas
chromatography–mass spectrometry to characterize the
essential oil components of Iranian cumin. A total of 19
components were identified by direct similarity searches
for cumin oil. This number was extended to 49
components, with the help of chemometric techniques.
Major constituents in cumin are gamma-terpinene
(15.82%), 2-methyl-3-phenyl-propanal (32.27%) and
myrtenal (11.64%).
In addition to volatile oil cumin also contains
nonvolatile chemical components including tannins,
oleoresin, mucilage, gum, protein compounds and
malates. The oleoresins are obtained by subjecting the
ground cumin to different organic solvents such as n-
hexane, ethanol, methanol etc. The extract obtained is
then subjected to rotary evaporation to remove the
solvent (Peter, 2001).
Kanakdande et al. (2007) studied the
microencapsulations of cumin oleoresin by spray drying
using gum arabic, maltodextrin, and modified starch and
their ternary blends as wall materials for its encapsulation
efficiency and stability under storage. The microcapsules
were evaluated for the content and stability of volatiles,
and total cuminaldehyde, γ-terpinene and p-cymene
content for six weeks. Gum Arabic offered greater
protection than maltodextrin and modified starch, in
general, although the order of protection offered was
volatiles>cuminaldehyde> p-cymene> γ-terpinene. A
4/6:1/6:1/6 blend of gum arabic/ maltodextrin/ modified
starch offered a protection, better than gum arabic as seen
from the t1/2, i.e. time required for a constituent to reduce
to 50% of its initial value. However protective effect of
ternary blend was not similar for the all the constituents,
and followed an order of volatiles>p-cymene>
cuminaldehyde >γ-terpinene.
Antioxidative properties of cumin
Cumin has also been tested for its antioxidative
properties. The total phenolic content of methanolic
extracts of different cumin varieties (cumin, black cumin
and bitter cumin) ranged from 4.1 to 53.6 mg/g dry
weight. Cumin (Cuminum cyminum) methanol extract
was found to contain a total phenolic content of 9 mg/g
dry weight. It has been also shown that the methanolic
extracts of cumin show higher antioxidant activity
compared with that of the aqueous extract (Thippeswamy
and Naidu, 2005).
In another study the antioxidant activity and the
phenolic compounds of 26 spice extracts including cumin
was assessed. Antioxidant activity was expressed as
TEAC (mmol of trolox/ 100 g of dry weight). Cumin
showed a value of 6.61 mmol of trolox/ 100 g of dry
weight while the total phenolic content of cumin was
0.23g of gallic acid equivalent/ 100 g of dry weight (Shan
et al. 2005).
The antioxidant capacity of cumin (Cuminum
cyminum) has been tested on Fe2+ ascorbate induced rat
liver microsomal lipid peroxidation, soybean
lipoxygenase dependent lipid peroxidation and 1,1-
diphenyl-2-picrylhydrazyl (DPPH) radical scavenging
methods. The total phenolic content of methanolic extract
of cumin was 9 mg/ g dry weight. IC50 values of the
methanolic extract of cumin seeds were 1.72 ± 0.02, 0.52
± 0.01 and 0.16 ± 0.30 on the lipoxygenase dependent
lipid peroxidation system, the DPPH radical scavenging
system and the rat liver microsomal lipid peroxidation
system, respectively. The data also showed that cumin is
a potent antioxidant capable of scavenging hydroxy,
peroxy and DPPH free radicals and thus inhibits radical-
mediated lipid peroxidation (Thippeswamy and Naidu,
2005).
Damasius et al. (2007) assessed the antioxidant
properties of aqueous and ethanol extracts of cumin
(Cuminum cyminum L.). Antioxidant activity of cumin
ethanol and aqueous extracts was measured in DPPH and
ABTS radical scavenging reaction systems and depended
on extract concentration. The aqueous extract of cumin
showed higher DPPH radical scavenging activity while in
ABTS reaction system the ethanol extract exhibited
higher activity than the aqueous extract.
Lee (2005) studied the therapeutic properties of
cumin. He evaluated the inhibitory activity of Cuminum
cyminum seed-isolated component against lens aldose
reductase and R-glucosidase isolated from Sprague-
Dawley male rats and compared to that of 11
commercially available components derived from C.
cyminum seed oil, as well as quercitrin as an aldose
reductase inhibitor and acarbose as an R-glucosidase
inhibitor. The biologically active constituent of C.
cyminum seed oil was characterized as cuminaldehyde by
various spectral analyses. The IC50 value of
cuminaldehyde is 0.00085 mg/mL against aldose
reductase and 0.5 mg/mL against R-glucosidase,
respectively. Cuminaldehyde was about 1.8 and 1.6 times
less in inhibitory activity than acarbose and quercitin,
respectively. The author concluded that cuminaldehyde
may be useful as a lead compound and a new agent for
antidiabetic therapeutics.
PAK. J. FOOD SCI., 22(2), 2012:101-107
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Pakistan Journal of Food Sciences (2012), Volume 22, Issue 2, Page(s): 101-107 105
Conclusion
The overall evaluation of this study concludes
that the cumin have a good antioxidant potential. The
essential oil of spices showed appreciable amounts of
antioxidant compounds having high antioxidant activity
and its nonvolatile extracts also have good inhibition
properties against the free radicals. Methanol extracts
were found to have better antioxidant action than the n-
hexane extracts. There is also a good correlation between
the total phenolic content and antioxidant activities of the
nonvolatile extracts. So this study concludes that cumin
have good antioxidant potential and this spices can be
used to produce novel natural antioxidants as well as
flavoring agents that can be used in various food
products.
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