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首页> 外文期刊>Australian Journal of Crop Science >Diversity in chemical composition and antibacterial activity of essential oils of cumin (Cuminum cyminum L.) diverse from northeast of Iran
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Diversity in chemical composition and antibacterial activity of essential oils of cumin (Cuminum cyminum L.) diverse from northeast of Iran

机译：小茴香（孜然（Cuminum cyminum L.））精油的化学成分和抗菌活性的多样性，来自伊朗东北部

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摘要

Essential oils (EOs) of various accessions of green cumin (Cuminum cyminum L.) fruit collected from thirty three farms in North, Central and South Khorasan provinces (Northeast Iran) were investigated for their chemical composition and antibacterial activity. The EO of all samples was extracted by hydrodistillation and analyzed using GC and GC–MS. The EO yields ranged from 1.4–2.2 mL/100 g relative to the dried fruits. GC and GC-MS analyses revealed 17 compounds, constituting 95.2%–99.9% of total the EOs. The major constituents of the EOs were safranal (16.8%–29.0%), γ-terpinene (14.1%–19.6%), γ-terpinene-7-al (13.5%–25.5%), cuminaldehyde (17.5%–22.3%), β-pinene (6.8%–10.4%), and p-cymene (4.1%–8.8%). The antibacterial activity of the EOs was individually evaluated against four positive-Gram (Bacillus cereus, Staphylococcus aureus, Streptococcus agalactiae and Listeria monocytogenes) and two negative-Gram ones (Proteus vulgaris and Salmonella typhimurium) using disc diffusion and serial dilution methods. The inhibition zones and MIC values for bacterial strains which were sensitive to the EOs of green cumin were in the range of 8.2–33.2 mm and 31–250 μg/mL, respectively. Results obtained in this study revealed that there is a high potential of the EO composition variability among Khorasan cumin accessions. The results can be used in cumin selection programs for production of aromatic cumin and cumin with suppressing effects on food-borne pathogens.
机译：调查了从北部，中部和南部霍拉桑省（伊朗东北部）的33个农场收集的各种绿色孜然（Cuminum cyminum L.）果实的香精油（EOs）的化学成分和抗菌活性。通过加氢蒸馏提取所有样品的EO，并使用GC和GC-MS进行分析。相对于干果，EO产量为1.4–2.2 mL / 100 g。 GC和GC-MS分析发现17种化合物，占总EO的95.2％–99.9％。 EOs的主要成分是sa（16.8％–29.0％），γ-萜品烯（14.1％–19.6％），γ-萜品烯-7-al（13.5％–25.5％），异丙苯甲醛（17.5％–22.3％）。 ，β-pine烯（6.8％–10.4％）和对苯丙氨酸（4.1％–8.8％）。使用圆盘扩散法和连续稀释法分别评估了EOs对四种阳性革兰氏杆菌（蜡状芽孢杆菌，金黄色葡萄球菌，无乳链球菌和单核细胞增生李斯特菌）和两种阴性革兰氏杆菌的抗菌活性（普通变形杆菌和鼠伤寒沙门氏菌）。对绿色小茴香的EOs敏感的细菌菌株的抑制区和MIC值分别在8.2–33.2 mm和31–250μg/ mL范围内。这项研究获得的结果表明，呼罗珊孜然种之间的EO组成变异性很高。结果可用于孜然选择程序中，以生产芳香性孜然和孜然，并抑制食源性病原体。

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