Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69

Autores
Singh Kapoor, Inder Pal; Singh, Bandana; Singh, Gurdip; Schuff, Carola; Perotti, Marina Elvira; Catalan, Cesar Atilio Nazareno
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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-β (14.1%), nothoapiole (8.3%), and β-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-β, 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.
Fil: Singh Kapoor, Inder Pal. Gorakhpur University; India
Fil: Singh, Bandana. Gorakhpur University; India
Fil: Singh, Gurdip. Gorakhpur University; Argentina
Fil: Schuff, Carola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Perotti, Marina Elvira. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Materia
Antioxidant Activity
Carum Bulbocastanum
Essential Oil
Gc-Ms
Oleoresins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/52926
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/52926
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69Singh Kapoor, Inder PalSingh, BandanaSingh, GurdipSchuff, CarolaPerotti, Marina ElviraCatalan, Cesar Atilio NazarenoAntioxidant ActivityCarum BulbocastanumEssential OilGc-MsOleoresinshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1BACKGROUND: 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-β (14.1%), nothoapiole (8.3%), and β-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-β, 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.Fil: Singh Kapoor, Inder Pal. Gorakhpur University; IndiaFil: Singh, Bandana. Gorakhpur University; IndiaFil: Singh, Gurdip. Gorakhpur University; ArgentinaFil: Schuff, Carola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Perotti, Marina Elvira. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaJohn Wiley & Sons Ltd2010-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/52926Singh Kapoor, Inder Pal; Singh, Bandana; Singh, Gurdip; Schuff, Carola; Perotti, Marina Elvira; et al.; Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 90; 3; 5-2010; 385-3900022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.3824info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.3824info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:06:38Zoai:ri.conicet.gov.ar:11336/52926instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:06:38.424CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69
title Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69
spellingShingle Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69
Singh Kapoor, Inder Pal
Antioxidant Activity
Carum Bulbocastanum
Essential Oil
Gc-Ms
Oleoresins
title_short Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69
title_full Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69
title_fullStr Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69
title_full_unstemmed Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69
title_sort Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69
dc.creator.none.fl_str_mv Singh Kapoor, Inder Pal
Singh, Bandana
Singh, Gurdip
Schuff, Carola
Perotti, Marina Elvira
Catalan, Cesar Atilio Nazareno
author Singh Kapoor, Inder Pal
author_facet Singh Kapoor, Inder Pal
Singh, Bandana
Singh, Gurdip
Schuff, Carola
Perotti, Marina Elvira
Catalan, Cesar Atilio Nazareno
author_role author
author2 Singh, Bandana
Singh, Gurdip
Schuff, Carola
Perotti, Marina Elvira
Catalan, Cesar Atilio Nazareno
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Antioxidant Activity
Carum Bulbocastanum
Essential Oil
Gc-Ms
Oleoresins
topic Antioxidant Activity
Carum Bulbocastanum
Essential Oil
Gc-Ms
Oleoresins
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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-β (14.1%), nothoapiole (8.3%), and β-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-β, 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.
Fil: Singh Kapoor, Inder Pal. Gorakhpur University; India
Fil: Singh, Bandana. Gorakhpur University; India
Fil: Singh, Gurdip. Gorakhpur University; Argentina
Fil: Schuff, Carola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Perotti, Marina Elvira. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
description 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-β (14.1%), nothoapiole (8.3%), and β-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-β, 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.
publishDate 2010
dc.date.none.fl_str_mv 2010-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/52926
Singh Kapoor, Inder Pal; Singh, Bandana; Singh, Gurdip; Schuff, Carola; Perotti, Marina Elvira; et al.; Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 90; 3; 5-2010; 385-390
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/52926
identifier_str_mv Singh Kapoor, Inder Pal; Singh, Bandana; Singh, Gurdip; Schuff, Carola; Perotti, Marina Elvira; et al.; Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 90; 3; 5-2010; 385-390
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.3824
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.3824
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269967163064320
score 13.13397

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