Chemical Composition, Antifungal and Antioxidant Activity of Some Spice Essential Oils

Life Sciences-Microbiology for health care

Abstract

This study was carried out to determine the chemical composition of some spice essential oils, to test the radical scavenging  and  the anti-fungal  activities  of Cinnamon,  Anise,  Cumin  and Caraway  EOs.  The  essential  oil compositions  were determined  by  GC-MS  and  showed  variation  in  its  constituent  for  each  type  of  oil.  Major  identified  components  were Cinnamaldehyde 81.79 % for Cinnamon EO (Ci-EO), Anethole 90.9%  for Anise EO ( An-EO), (gamma-Terpinene  23.84%, beta.- Pinene 21.84%, Benzaldehyde,  4-(1-methylethyl)  20.00%, Carenal 17.50% and Benzene,  1-methyl-3-(1-methylethyl) 14.10%) for Cumin EO ( Cu-EO ) and (Carvone 52.27% and D-Limonene 47.13 %) for Caraway EO (Ca-EO). Antioxidant effectiveness was examined  by the 2,2'-diphenyl-1-picrylhydrazyl  (DPPH)  radical scavenging  method using different  concentrations  of   EOs (2.5, 5.0, 10.0 , 20.0 , 40.0 , mg/ml) at different times. All essential oils have shown antioxidant  activity. Based on their antioxidant capacity, four spice essential oils sorted in descending order: Cumin 87.4% > Anise 72.4% > Caraway 59.5 > Cinnamon18.2 % at high concentration 40.0, mg/ml at 120 min. These essential oils were also found to possess remarkable antifungal activity against tested pathogens like yeasts (Candida krusei ATCC 6258, Candida parapsilosis ATCC 22019) and fungi (Aspergillus niger, Aspergillus flavus and Aspergillus  fumigatus) by using disc diffusion technique. Cu- EO showed 100% inhibition  against A. niger, C. krusei and C. parapsilosis. For other tested fungi, the essential oils showed good to moderate inhibitory effects. Positive and important associations between mycelial growth inhibition of both pathogens and the antioxidant activity of the checked oils. These results showed tested essential oils could be used as a source of antioxidant and antifungal compounds which may find applications in pharmaceutical and food industries.