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Abstract Title:

Chemical composition and antimicrobial activity of cumin oil (Cuminum cyminum, Apiaceae).

Abstract Source:

Nat Prod Commun. 2010 Sep ;5(9):1355-8. PMID: 20922990

Abstract Author(s):

Juergen Wanner, Stefanie Bail, Leopold Jirovetz, Gerhard Buchbauer, Erich Schmidt, Velizar Gochev, Tanya Girova, Teodora Atanasova, Albena Stoyanova

Article Affiliation:

Kurt Kitzing Co., Hinterm Alten Schloss 21, D-86757 Wallerstein, Germany. juergen.wanner@kurtkitzing.de

Abstract:

Cumin oil samples (Cuminum cyminum L.) from four different geographical origins were analyzed using GC-MS and GC-FID for their qualitative and quantitative composition. The major compounds in all cumin oils were the monoterpenes beta-pinene, p-cymene and gamma-terpinene and the terpenoid aldehydes cuminic aldehyde and the isomeric menthadien carboxaldehydes. All essential oils, and cuminic aldehyde, were tested, using agar diffusion and serial dilution methods, against different Gram-positive and Gram-negative bacteria isolated from different sources of food (pork fillet, minced meat and sausages) and clinical isolates, as well as three different Candida albicans isolates. All cumin oils and cuminic aldehyde exhibited a considerable inhibitory effect against all the organisms tested, except Pseudomonas spp.

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Sayer Ji
Founder of GreenMedInfo.com

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Easy Turmeric recipes + The Dark Side of Wheat

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