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