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Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69.
J Sci Food Agric. 2010 Feb; 90(3):385-90.JS

Abstract

BACKGROUND

The present study describes the chemical analysis of the essential oil and oleoresins from caraway, which have been studied by using GC-MS. The paper also explains the importance of the extracted oil and oleoresins in the antioxidant activities of target plant species.

RESULTS

GC-MS analysis of caraway essential oil showed 51 compounds representing about 96.6% of the total weight. The major components were dillapiole (44.6%), germacrene-beta (14.1%), nothoapiole (8.3%), and beta-selinene (6.8%), along with many other components in minor amounts. Major components in ethyl acetate and iso-octane oleoresins are dillapiole, nothoapiole and germacrene-beta, whereas in ethanol oleoresin contains dillapiole (25%), sitosterol (21.3%) stigmasterol (9.5%) and nothoapiole (8.1%). The antioxidant activity was evaluated by various antioxidant assays such as peroxide, thiobarbituric acid and p-anisidine values. These experiments were further supported by other complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, reducing power, and scavenging effects on 1,1'-diphenyl-2-picrylhydrazyl (DPPH). Both the caraway volatile oil and its oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT).

CONCLUSION

This study provides additional information about the chemistry and antioxidant activity of caraway. Hence, caraway may be used as natural food preservatives.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Kapoor IP
Chemistry Department, D.D.U. Gorakhpur University, Gorakhpur-273009, India.
Singh B
No affiliation info available
Singh G
No affiliation info available
De Heluani CS
No affiliation info available
De Lampasona MP
No affiliation info available
Catalan CA
No affiliation info available

MeSH

AntioxidantsCarumFruitOils, VolatilePlant Extracts

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20355057

Citation

Kapoor, Inder Pal Singh, et al. "Chemistry and Antioxidant Activity of Essential Oil and Oleoresins of Black Caraway (Carum Bulbocastanum) Fruits: Part 69." Journal of the Science of Food and Agriculture, vol. 90, no. 3, 2010, pp. 385-90.
Kapoor IP, Singh B, Singh G, et al. Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69. J Sci Food Agric. 2010;90(3):385-90.
Kapoor, I. P., Singh, B., Singh, G., De Heluani, C. S., De Lampasona, M. P., & Catalan, C. A. (2010). Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69. Journal of the Science of Food and Agriculture, 90(3), 385-90. https://doi.org/10.1002/jsfa.3824
Kapoor IP, et al. Chemistry and Antioxidant Activity of Essential Oil and Oleoresins of Black Caraway (Carum Bulbocastanum) Fruits: Part 69. J Sci Food Agric. 2010;90(3):385-90. PubMed PMID: 20355057.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69. AU - Kapoor,Inder Pal Singh, AU - Singh,Bandana, AU - Singh,Gurdip, AU - De Heluani,Carola S, AU - De Lampasona,Marina P, AU - Catalan,Cesar A N, PY - 2010/4/1/entrez PY - 2010/4/1/pubmed PY - 2010/9/10/medline SP - 385 EP - 90 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 90 IS - 3 N2 - BACKGROUND: The present study describes the chemical analysis of the essential oil and oleoresins from caraway, which have been studied by using GC-MS. The paper also explains the importance of the extracted oil and oleoresins in the antioxidant activities of target plant species. RESULTS: GC-MS analysis of caraway essential oil showed 51 compounds representing about 96.6% of the total weight. The major components were dillapiole (44.6%), germacrene-beta (14.1%), nothoapiole (8.3%), and beta-selinene (6.8%), along with many other components in minor amounts. Major components in ethyl acetate and iso-octane oleoresins are dillapiole, nothoapiole and germacrene-beta, whereas in ethanol oleoresin contains dillapiole (25%), sitosterol (21.3%) stigmasterol (9.5%) and nothoapiole (8.1%). The antioxidant activity was evaluated by various antioxidant assays such as peroxide, thiobarbituric acid and p-anisidine values. These experiments were further supported by other complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, reducing power, and scavenging effects on 1,1'-diphenyl-2-picrylhydrazyl (DPPH). Both the caraway volatile oil and its oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). CONCLUSION: This study provides additional information about the chemistry and antioxidant activity of caraway. Hence, caraway may be used as natural food preservatives. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/20355057/Chemistry_and_antioxidant_activity_of_essential_oil_and_oleoresins_of_black_caraway__Carum_bulbocastanum__fruits:_Part_69_ L2 - https://doi.org/10.1002/jsfa.3824 DB - PRIME DP - Unbound Medicine ER -