CHEMISTRY AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL AND OLEORESINS OF BLACK CARAWAY (CARUM BULBOCASTANUM) FRUITS

I. P. SINGH KAPOOR, B. SINGH, G. SINGH, C. S. DE HELUANI, M. P. DE LAMPASONA, C. A. N. CATALAN

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Wiley InterScience

Año: 2010 vol. 90 p. 385 - 390

0022-5142

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-â (14.1%), nothoapiole (8.3%), and â-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-â, 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).