Chemical Composition and Biological Activity of Essential Oils of Cumin and Coriander Fruits from Egypt

Title:Chemical Composition and Biological Activity of Essential Oils of Cumin and Coriander Fruits from Egypt

Volume: 4 Issue: 1

Author(s): Rasha S. Hanafi, Mansour Sobeh, Mohamed L. Ashour, Mahmoud Z. El-Readi, Samar Y. Desoukey, Raimund Niess, Ashraf H. Abadi and Michael Wink

Affiliation:

Keywords: Anti-inflammatory activity, antioxidant, chemical composition, coriander, cumin, cytotoxicity, GLC, GLC/MS.

Abstract: The chemical compositions of essential oils from cumin and coriander fruits were investigated using GLC and GLC/MS. Forty six compounds were identified in both oils. The major constituents of cumin oil were identified as γ- terpinene (22.7%), β-pinene (19.2%), cuminaldehyde (18.0%), p-cymene (11.5%), whereas linalool (70.43%) is the most abundant component in coriander oil. The antioxidant and anti-inflammatory activity and cytotoxicity of the essential oils were assessed. Cumin oil exhibited stronger antioxidant activity (IC₅₀ values, 2.37 mg/ml for DPPH^• assay and 27.7 μg/ml for OH^• assay) as compared to the coriander oil. Both oils inhibited the PGE2 production in lipopolysaccharide (LPS) stimulated HepG-2 cells. They also inhibited soybean lipoxygenase (5-LOX). Cumin oil (20 μg/ml) caused a 22.44% reduction in PGE₂ level after treatment of the cells. IC₅₀ values for lipoxygenase inhibition were 35.8 and 38.6 μg/ml for cumin and coriander oils, respectively. Cumin oil exhibited substantial antiproliferative activity against HepG-2 with an IC₅₀ value of 31.4 μg/ml, whereas coriander was less active (IC₅₀ 120.4 μg/ml).

Cite this article as:

S. Hanafi Rasha, Sobeh Mansour, L. Ashour Mohamed, Z. El-Readi Mahmoud, Y. Desoukey Samar, Niess Raimund, H. Abadi Ashraf and Wink Michael, Chemical Composition and Biological Activity of Essential Oils of Cumin and Coriander Fruits from Egypt, The Natural Products Journal 2014; 4 (1) . https://dx.doi.org/10.2174/221031550401140715152051