Abstract
The chemical compositions of essential oils from cumin and coriander fruits were investigated using GLC and GLC/MS. Forty six compounds were identified in both oils. The major constituents of cumin oil were identified as gamma-terpinene (22.7%), beta-pinene (19.2%), cuminaldehyde (18.0%), p-cymene (11.5%), whereas linalool (70.43%) is the most abundant component in coriander oil. The antioxidant and anti-inflammatory activity and cytotoxicity of the essential oils were assessed. Cumin oil exhibited stronger antioxidant activity (IC50 values, 2.37 mg/ml for DPPH assay and 27.7 mu g/ml for OH assay) as compared to the coriander oil. Both oils inhibited the PGE2 production in lipopolysaccharide (LPS) stimulated HepG-2 cells. They also inhibited soybean lipoxygenase (5-LOX). Cumin oil (20 mu g/ml) caused a 22.44% reduction in PGE2 level after treatment of the cells. IC50 values for lipoxygenase inhibition were 35.8 and 38.6 mu g/ml for cumin and coriander oils, respectively. Cumin oil exhibited substantial antiproliferative activity against HepG-2 with an IC50 value of 31.4 mu g/ml, whereas coriander was less active (IC50 120.4 mu g/ml).