PATHOGEN CONTROL BY ANTIOXIDATIVE CHARACTERISTICS OF CUMINUM CYMINUM AND ROSMARINUS OFFICINALIS ESSENTIAL OILS

Cuminum cyminum and Rosmarinus officinalis were hydrodistilled and the essential oils obtained thereof were characterized by means of GC and GC–MS. C. cyminum and R. officinalis contained α-pinene (29.1%, 14.94%), 1,8-cineole (17.9%, 7.43%) and linalool (10.4%, 14.86%), respectively as the major compounds. C. cyminum oil exhibited stronger antimicrobial activity than did R. officinalis oil against E. coli, S. aureus and L. monocytogenes. Complete death time on exposure to C. cyminum and R. officinalis oils were 20 and 25 min, 180 and 240 min and 90 and 120 min for E. coli, S. aureus and L. monocytogenes, respectively.
Radical-scavenging and antioxidant properties were tested by means of 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and β-carotene bleaching test.
These properties were compared to those of Thymus x-porlock essential oil, used as a reference ingredient.
The radical-scavenging performance of the rosemary oil was better than that of C. cyminum. Results from antioxidant test were better than those provided by the radical-scavenging activity. C. cyminum and R. officinalis essential oils may be considered as potent agents in food preservation.

International Workshop on Medicinal and Aromatic Plants

M.H. Fakoor, I. Rasooli

E. oli, S. aureus, L. monocytogenes, radical scavenging, antimicrobial, radical- scavenging performance

https://doi.org/10.17660/ActaHortic.2008.786.13