Antioxidant potency of cumin varieties--cumin, black cumin and bitter cumin--on antioxidant systems

摘要: Cumin is one of the commonly used spices in food preparations. It also traditional medicine as a stimulant, carminative and an astringent. In this study, we characterized antioxidant activity three commercially available cumin varieties, viz., (Cuminum cyminum), black (Nigella sativa) bitter (C. nigrum). The capacity varieties was tested on Fe2+ ascorbate induced rat liver microsomal lipid peroxidation, soybean lipoxygenase dependent peroxidation 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging methods. total phenolic content methanolic extracts ranged from 4.1 to 53.6 mg g−1 dry weight. Methanolic all showed higher compared with that aqueous extract. Among highest followed by different systems. IC50 values extract were found be 0.32, 0.1 0.07 weight seeds system, DPPH system respectively. data show potent capable hydroxy, peroxy free radicals thus inhibits radical-mediated peroxidation. high can correlated among varieties. Thus, good supplemented for both nutritional purposes preservation foods.