메뉴 건너뛰기




Volumn 114, Issue 2, 2012, Pages 168-174

Antioxidant activity of the essential oil and methanolic extract of cumin seed (Cuminum cyminum)

Author keywords

Antioxidant activity; Cumin seed; Cuminum cyminum; Essential oil; Methanolic extract

Indexed keywords

CUMINUM CYMINUM; HELIANTHUS;

EID: 84856876631     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100127     Document Type: Article
Times cited : (33)

References (34)
  • 1
    • 0032889943 scopus 로고    scopus 로고
    • Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems Raneva
    • Yanishlieva, E. A., Marinova, E. M., Gordon, M. H., Violeta, G., Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems Raneva. Food Chem. 1999, 64, 59-66.
    • (1999) Food Chem. , vol.64 , pp. 59-66
    • Yanishlieva, E.A.1    Marinova, E.M.2    Gordon, M.H.3    Violeta, G.4
  • 3
    • 20444436332 scopus 로고    scopus 로고
    • Antibacterial effect of plant extracts against Helicobacter pylori
    • Nostro, A., Cellini, L., Di Bartolomeo, S., Di Campli, E. et al., Antibacterial effect of plant extracts against Helicobacter pylori. Phytother. Res. 2008, 19, 198-202.
    • (2008) Phytother. Res. , vol.19 , pp. 198-202
    • Nostro, A.1    Cellini, L.2    Di Bartolomeo, S.3    Di Campli, E.4
  • 4
    • 32544433020 scopus 로고    scopus 로고
    • Effects of the fruit essential oil of Cumin seed Linn. (Apiaceae) on pentylen etetrazol induced epileptic form activity in F1 neurons of Helix aspersa
    • Janahmadi, M., Niazi, F., Danyali, S., Kamalinejad, M., Effects of the fruit essential oil of Cumin seed Linn. (Apiaceae) on pentylen etetrazol induced epileptic form activity in F1 neurons of Helix aspersa. J. Ethnopharmacol. 2006, 104, 278-282.
    • (2006) J. Ethnopharmacol. , vol.104 , pp. 278-282
    • Janahmadi, M.1    Niazi, F.2    Danyali, S.3    Kamalinejad, M.4
  • 5
    • 0342699804 scopus 로고    scopus 로고
    • Antioxidant activity of selected Indian spices
    • Shobana, S., Akhilender, K. N., Antioxidant activity of selected Indian spices. Prostag. Leukotr. Ess. 2000, 62, 107-110.
    • (2000) Prostag. Leukotr. Ess. , vol.62 , pp. 107-110
    • Shobana, S.1    Akhilender, K.N.2
  • 6
    • 1942446332 scopus 로고    scopus 로고
    • Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles
    • Behera, S., Nagarajan, S., Jagan, S., M Rao, L. J., Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles. Food Chem. 2004, 87, 25-29.
    • (2004) Food Chem. , vol.87 , pp. 25-29
    • Behera, S.1    Nagarajan, S.2    Jagan, S.3    M Rao, L.J.4
  • 7
    • 33846366686 scopus 로고    scopus 로고
    • Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils
    • Gachkar, L., Yadegari, D., Rezaei, M. B., Taghizadeh, M. et al., Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chem. 2007, 102, 898-904.
    • (2007) Food Chem. , vol.102 , pp. 898-904
    • Gachkar, L.1    Yadegari, D.2    Rezaei, M.B.3    Taghizadeh, M.4
  • 8
    • 62249222041 scopus 로고    scopus 로고
    • Extraction of Cuminum cyminum essential oil by combination technology of organic solvent with low boiling point and steam distillation
    • Li, X. M., Tian, S. L., Pang, Z. C., Shi, J. Y. et al., Extraction of Cuminum cyminum essential oil by combination technology of organic solvent with low boiling point and steam distillation. Food Chem. 2009, 115, 1114-1119.
    • (2009) Food Chem. , vol.115 , pp. 1114-1119
    • Li, X.M.1    Tian, S.L.2    Pang, Z.C.3    Shi, J.Y.4
  • 10
    • 26444609056 scopus 로고    scopus 로고
    • Analysis of flavonoids and phenolic acids in Greek aromatic plants: investigation of their antioxidant capacity and antimicrobial activity
    • Proestos, C., Boziaris, I. S., Nychas, G. J. E., Komaiti, M., Analysis of flavonoids and phenolic acids in Greek aromatic plants: investigation of their antioxidant capacity and antimicrobial activity. Food Chem. 2006, 95, 664-671.
    • (2006) Food Chem. , vol.95 , pp. 664-671
    • Proestos, C.1    Boziaris, I.S.2    Nychas, G.J.E.3    Komaiti, M.4
  • 11
    • 42649145427 scopus 로고    scopus 로고
    • Vishveshwaraiah: Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrient
    • Milan, M. K. S., Dholakia, H., Tiku, P. K. P., Vishveshwaraiah: Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrient. Food Chem. 2008, 110, 678-683.
    • (2008) Food Chem. , vol.110 , pp. 678-683
    • Milan, M.K.S.1    Dholakia, H.2    Tiku, P.K.P.3
  • 12
    • 56349160487 scopus 로고    scopus 로고
    • Role of gamma irradiation on the natural antioxidants in cumin seeds
    • Kim, P. K., Shin, M. H., Hwang, Y. J., Srinivasan, P. et al., Role of gamma irradiation on the natural antioxidants in cumin seeds. Radiat. Phys. Chem. 2009, 78, 153-157.
    • (2009) Radiat. Phys. Chem. , vol.78 , pp. 153-157
    • Kim, P.K.1    Shin, M.H.2    Hwang, Y.J.3    Srinivasan, P.4
  • 13
    • 33846196634 scopus 로고    scopus 로고
    • Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants
    • Surveswaran, S., Cai, Y. Z., Corke, H., Sun, M., Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants. Food Chem. 2007, 102, 938-953.
    • (2007) Food Chem. , vol.102 , pp. 938-953
    • Surveswaran, S.1    Cai, Y.Z.2    Corke, H.3    Sun, M.4
  • 14
    • 18744414201 scopus 로고    scopus 로고
    • Antioxidant potency of cumin varieties (cumin, black cumin and bitter cumin) on antioxidant systems
    • Thippeswamy, N. B., Naidu, K. A., Antioxidant potency of cumin varieties (cumin, black cumin and bitter cumin) on antioxidant systems. Eur. Food Res. Technol. 2005, 220, 472-476.
    • (2005) Eur. Food Res. Technol. , vol.220 , pp. 472-476
    • Thippeswamy, N.B.1    Naidu, K.A.2
  • 15
    • 77953896750 scopus 로고    scopus 로고
    • Antimicrobial property, antioxidant capacity, and cytotoxicity of essential oil from cumin produced in Iran
    • Allahghadri, T., Rasooli, I., Owlia, P., Jalali, M. et al., Antimicrobial property, antioxidant capacity, and cytotoxicity of essential oil from cumin produced in Iran. J. Food sci. 2010, 75, 54-61.
    • (2010) J. Food sci. , vol.75 , pp. 54-61
    • Allahghadri, T.1    Rasooli, I.2    Owlia, P.3    Jalali, M.4
  • 16
    • 77951454479 scopus 로고    scopus 로고
    • Comparative antioxidant activity of some commonly used spices in Bangladesh
    • Sultana, S., Ripa, F. A., Hamid, K., Comparative antioxidant activity of some commonly used spices in Bangladesh. Pak. J. Biol. sci. 2010, 13, 340-343.
    • (2010) Pak. J. Biol. sci. , vol.13 , pp. 340-343
    • Sultana, S.1    Ripa, F.A.2    Hamid, K.3
  • 17
    • 0033829089 scopus 로고    scopus 로고
    • Electrochemical sensor and biosensor for polyphenols detection in olive oils
    • Capannesi, C., Palchetti, I., Mascini, M., Parenti, A., Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chem. 2000, 71, 553-562.
    • (2000) Food Chem. , vol.71 , pp. 553-562
    • Capannesi, C.1    Palchetti, I.2    Mascini, M.3    Parenti, A.4
  • 18
    • 84951654596 scopus 로고
    • Colorimetric determination of total tocopherols in palm oil, olein and stearin
    • Wong, M. L., Timms, R. E., Goh, E. M., Colorimetric determination of total tocopherols in palm oil, olein and stearin. J. Am. Oil Chem. Soc. 1988, 65, 258-261.
    • (1988) J. Am. Oil Chem. Soc. , vol.65 , pp. 258-261
    • Wong, M.L.1    Timms, R.E.2    Goh, E.M.3
  • 19
    • 47249091917 scopus 로고    scopus 로고
    • Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
    • Farhoosh, R., Niazmand, R., Rezaei, R., Sarabi, M., Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. Eur. J. Lipid Sci. Technol. 2008, 110, 587-592.
    • (2008) Eur. J. Lipid Sci. Technol. , vol.110 , pp. 587-592
    • Farhoosh, R.1    Niazmand, R.2    Rezaei, R.3    Sarabi, M.4
  • 20
    • 51249169904 scopus 로고
    • Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating
    • Yoshida, H., Kondo, I., Kajimoto, I., Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating. J. Am. Oil Chem. Soc. 1992, 69, 1136-1140.
    • (1992) J. Am. Oil Chem. Soc. , vol.69 , pp. 1136-1140
    • Yoshida, H.1    Kondo, I.2    Kajimoto, I.3
  • 21
    • 34548138901 scopus 로고    scopus 로고
    • Rancimat test for the assessment of used frying oils quality
    • Farhoosh, R., Moosavi, S. M. R., Rancimat test for the assessment of used frying oils quality. J. Food Lipids 2007, 14, 263-271.
    • (2007) J. Food Lipids , vol.14 , pp. 263-271
    • Farhoosh, R.1    Moosavi, S.M.R.2
  • 22
    • 29344463358 scopus 로고    scopus 로고
    • Antioxidative and mutagenic properties of Zanthoxylum ailanthoides Sieb & zucc
    • Chung, Y., Chien, C., Teng, K., Chou, S., Antioxidative and mutagenic properties of Zanthoxylum ailanthoides Sieb & zucc. Food Chem. 2006, 97, 418-425.
    • (2006) Food Chem. , vol.97 , pp. 418-425
    • Chung, Y.1    Chien, C.2    Teng, K.3    Chou, S.4
  • 23
    • 0030586361 scopus 로고    scopus 로고
    • The ferric reducing ability of plasma (FRAP) as a measure of "Antioxidant Power": The FRAP assay
    • Benzie, I. F. F., Strain, J. J., The ferric reducing ability of plasma (FRAP) as a measure of "Antioxidant Power": The FRAP assay. Anal. Biochem. 1996, 239, 70-76.
    • (1996) Anal. Biochem. , vol.239 , pp. 70-76
    • Benzie, I.F.F.1    Strain, J.J.2
  • 24
    • 0028399265 scopus 로고
    • Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
    • Shantha, N. C., Decker, E. A., Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. J. AOAC Int. 1994, 77, 421-424.
    • (1994) J. AOAC Int. , vol.77 , pp. 421-424
    • Shantha, N.C.1    Decker, E.A.2
  • 25
    • 0035492816 scopus 로고    scopus 로고
    • A modified method for the estimation of total carbonyl compounds in heated and frying oils using 2-propanol as a solvent
    • Endo, Y., Li, C. M., Tagiri-Endo, M., Fugimoto, K. A., A modified method for the estimation of total carbonyl compounds in heated and frying oils using 2-propanol as a solvent. J. Am. Oil Chem. Soc. 2001, 10, 1021-1024.
    • (2001) J. Am. Oil Chem. Soc. , vol.10 , pp. 1021-1024
    • Endo, Y.1    Li, C.M.2    Tagiri-Endo, M.3    Fugimoto, K.A.4
  • 26
    • 33747172516 scopus 로고    scopus 로고
    • Determination of carbonyl value in rancid oils: a critical reconsideration
    • Farhoosh, R., Moosavi, S. M. R., Determination of carbonyl value in rancid oils: a critical reconsideration. J. Food Lipids 2006, 13, 298-305.
    • (2006) J. Food Lipids , vol.13 , pp. 298-305
    • Farhoosh, R.1    Moosavi, S.M.R.2
  • 27
    • 84856932049 scopus 로고
    • AOCS, Official Methods and Recommended Practices of the American Oil Chemists' Society, AOCS Press, Champaign, IL, USA
    • AOCS, Official Methods and Recommended Practices of the American Oil Chemists' Society, AOCS Press, Champaign, IL, USA 1993.
    • (1993)
  • 28
    • 0001998594 scopus 로고
    • in: Hudson, B. J. F. (Ed.), Elsevier Applied Science, New York -
    • Gordon, S. M. R., in: Hudson, B. J. F. (Ed.), Food Antioxidants, Elsevier Applied Science, New York 1990, pp. 1-18.
    • (1990) Food Antioxidants , pp. 1-18
    • Gordon, S.M.R.1
  • 29
    • 0037403151 scopus 로고    scopus 로고
    • Antioxidant activity and total phenolics of edible mushroom extract
    • Cheung, L. M., Cheung, P. C. K., Ooi, V. E. C., Antioxidant activity and total phenolics of edible mushroom extract. Food Chem. 2003, 81, 249-255.
    • (2003) Food Chem. , vol.81 , pp. 249-255
    • Cheung, L.M.1    Cheung, P.C.K.2    Ooi, V.E.C.3
  • 30
    • 0033429670 scopus 로고    scopus 로고
    • In vivo total antioxidant capacity: Comparison of different analytical methods
    • Prior, R. L., Cao, R. L., In vivo total antioxidant capacity: Comparison of different analytical methods. Free Radical Biol. Med. 1999, 27, 1173-1181.
    • (1999) Free Radical Biol. Med. , vol.27 , pp. 1173-1181
    • Prior, R.L.1    Cao, R.L.2
  • 32
    • 0033805608 scopus 로고    scopus 로고
    • The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants
    • Frankel, E. N., Meyer, A. S., The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 2000, 80, 1925-1941.
    • (2000) J. Sci. Food Agric. , vol.80 , pp. 1925-1941
    • Frankel, E.N.1    Meyer, A.S.2
  • 34
    • 0030250708 scopus 로고    scopus 로고
    • Antioxidants in lipid foods and their impact on food quality
    • Frankel, E. N., Antioxidants in lipid foods and their impact on food quality. Food Chem. 1996, 57, 51-55.
    • (1996) Food Chem. , vol.57 , pp. 51-55
    • Frankel, E.N.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.