Vol. 11, Issue 8 (2022)

Author(s):
Sujata Sanjay Bilawar, Kalva Padma Sree, Suman Thamburaj, Rajendran Palanivel and Dr. Suresh Kumar Kalakandan

Abstract:
Cumin (Cuminum cyminum L.) and Fennel (Foeniculum vulgare) are significant and popular spices used in cooking due to their unique aromatic effect. Both are used in traditional medicine to treat various disorders affecting the digestive, endocrine, reproductive and respiratory systems. Maceration technique was used to obtain cumin and fennel oil. The purpose of this study was to analyze the chemical constituents of cumin and fennel oil by GC-MS and evaluate their antioxidant properties. The GC-MS study of cumin oil shows the presence of twelve components. It had predominantly 1,4-p-Menthadien-7-al (39.4%), cuminaldehyde (36.62%), 2,4-Di-tert-butylphenol (1.94%), 3-p-Menthen-7-al (1.01%), and cis-β-Farnesene (0.86%). Thirteen different phytocompounds were identified in fennel oil. The main compounds identified were trans-anethole (48.6%), followed by estragole (14.87%), Nonacosan-10-one (13.43%), and Fenchone (4.38%). The DPPH radical scavenging activity and FRAP assay were used to evaluate the antioxidant activity of oils. The study revealed that cumin oil (66.66%) exhibited good antioxidant activity compared to fennel oil (58.89%). Therefore, cumin and fennel oil were found to have strong antioxidant potential, hence they can be used in culinary preparations which can provide numerous health benefits.