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KMID : 0380620180500030286
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 3 p.286 ~ p.291
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Antioxidative effect of cumin seeds ethanol extract using in vitro assays and bulk oil system
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Kim Min-Ah
Han Chang-Hee
Kim Mi-Ja
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Abstract
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This study aimed to investigate the antioxidant ability of a cumin seeds ethanol extract (CE). The DPPH and ABTS radical scavenging activities of 0.25, 0.5, and 1.0 mg/mL of CE were found to be 24.6, 41.4, and 73.4 and 14.5, 27.2, and 50.1%, respectively (p<0.05), suggesting a dose-dependent effect. Moreover, the total phenolic content of CE was 61.0 μM tannic acid equivalent/g extract and the FRAP value was 429 μM ascorbic acid equivalent/g extract. In 9 hours of oil oxidation, CDA and ρ-AV was significantly reduced to 13.4 and 59.1%, respectively, at a CE concentration of 100 ppm compared with that in the control (p<0.05). Major volatile compounds of CE were found to be α-pinene, 2-butenal, cyclohexene, β-pinene, cis-sabinene, ρ-cymene, and limonene. These results suggest that CE containing volatile compounds has excellent antioxidant ability and oxidation stability, and thus could be used as a natural antioxidant to prevent oxidation in lipid foods.
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KEYWORD
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antioxidant activity, cumin seed, oxidative stability, volatile compounds
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