A comparative study about antioxidant activity and phenolic composition of cumin (Cuminum cyminum L.) and coriander (Coriandrum sativum L.)

Abstract

<em>Apiaceae</em> (<em>Umbelliferae</em>) is a large family which involves approximately 455 genus and 3600 species. Coriander (<em>C. sativum</em><em> L.)</em> and cumin (<em>C. cyminum</em><em> L</em>.) are two members of <em>Apiaceae</em> 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 <em>Apiaceae</em> 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).