STUDY OF CUMIN ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF ALCOHOLIC AND AQUEOUS EXTRACTS

Authors

  • Sarmad Ghazi Al-Shawi Food Science & Biotechnology Department, Agriculture College, Basrah University, Iraq
  • Zena Kadhim Al-Younis Food Science & Biotechnology Department, Agriculture College, Basrah University, Iraq
  • Nada Fawzi Abd Al-Kareem Food Science & Biotechnology Department, Agriculture College, Basrah University, Iraq

Abstract

Chemical composition and antibacterial activity of alcoholic and aqueous extracts of Cumin (Cuminum cyminum) studied on Streptococcus mutans, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa. Study results showed that carbohydrate, protein, fat, moisture, ash and fiber percents in Cumin were 33.8, 16.3, 25.3, 6.1, 8.6 and 9.6 respectively. Alcoholic extract of Cumin had higher antibacterial activities against all tested bacteria comparing to the aqueous extracts. Antioxidant activities of Cumin extracts were compared to butylated hydroxyanisole (BHA). Results showed that alcoholic extracts had the highest antioxidant activity comparing to the aqueous extracts.

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Published

2017-06-25

How to Cite

Sarmad Ghazi Al-Shawi, Zena Kadhim Al-Younis, & Nada Fawzi Abd Al-Kareem. (2017). STUDY OF CUMIN ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF ALCOHOLIC AND AQUEOUS EXTRACTS. Pakistan Journal of Biotechnology, 14(2), 227–231. Retrieved from https://pjbt.org/index.php/pjbt/article/view/480

Issue

Vol. 14 No. 2 (2017): Pak. j. Biotechnology.

Section

Research Articles