Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/54346
Title: A comparative study about antioxidant activity and phenolic composition of cumin (Cuminum cyminum L.) and coriander (Coriandrum sativum L.)
Authors: Demir, Sema
Korukluoglu, Mihriban
Keywords: Antioxidant activity;Coriander;Cumin;LC-QTOF;Phenolic compounds
Issue Date: Apr-2020
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.20: A61P 17/18, A61K 36/23, A61K 36/23, A61K 31/05
Abstract: Apiaceae (Umbelliferae) is a large family which involves approximately 455 genus and 3600 species. Coriander (C. sativum L.) and cumin (C. cyminum L.) are two members of Apiaceae family which commonly used for medicinal purpose due to their antioxidant activity. Since the antioxidants are compounds that prevent the oxidation by neutralizing free radicals, researches about their potential utilizations are of great interest for food science and technology. Due to the consumer preference and the worries about synthetic antioxidant compounds, the food industry shows tendency to use natural antioxidant compounds obtained from plant materials. FDA has recognized more than 150 plants as GRAS, without no limitations intake. Coriander, cumin, anise, fennel, thyme and oregano are some plants found in this list. The focus of this research is to contrast the composition of phenolic profile and antioxidant activity of ethanolic and methanolic extracts of these two medicinal herbs belonging to the Apiaceae family. For this purpose, coriander and cumin were analyzed for phenolic compounds and antioxidant assay. Antioxidant assay analyses were performed by applying cupric reducing antioxidant capacity (CUPRAC), 2,2'-azino-bis3-ethylbenzothiazoline-6-sulphonic acid (ABTS), ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl methods (DPPH).
Page(s): 383-393
URI: http://nopr.niscair.res.in/handle/123456789/54346
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.19(2) [April 2020]

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