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Cited by 294Ginger and Zingiberaceae researchEssential Oils and Antimicrobial ActivityGarlic and Onion Studies

A Comparative Study on Chemical Composition and Antioxidant Activity of Ginger ( Zingiber officinale ) and Cumin ( Cuminum cyminum )

El-Ghorab, Ahmed Hassan, Nauman, Muhammad, Anjum, Faqir Muhammad, Hussain, Shahzad, Nadeem, Muhammad·2010·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf101202x
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Abstract

Spices are the building blocks of flavor in foods. This research work was focused on two important spices, i.e., ginger and cumin. Ginger and cumin both are recognized for their antioxidant properties. So, this study was designed to evaluate the chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum). The highest yield for volatile oil was obtained by the cumin sample, which was 2.52 +/- 0.11%, while the fresh ginger showed the lowest yield (0.31 +/- 0.08%). The analysis of volatile oils of fresh and dried ginger showed camphene, p-cineole, alpha-terpineol, zingiberene and pentadecanoic acid as major components, while the major components in cumin volatile oil were cuminal, gamma-terpinene and pinocarveol. In nonvolatile extracts the highest yield was obtained by the methanol extract of cumin (4.08 +/- 0.17% w/w), while the n-hexane extract of fresh ginger showed the lowest yield (0.52 +/- 0.03% w/w). Maximum total phenolic contents were observed in the methanol extract of fresh ginger (95.2 mg/g dry extract) followed by the hexane extract of fresh ginger (87.5 mg/g dry extract). The hexane extract of cumin showed the lowest total phenolic content (10.6 mg/g dry extract). The DPPH method showed the highest antioxidant activity for cumin essential oil (85.44 +/- 0.50%) followed by dried ginger essential oil (83.87 +/- 0.50%) and fresh ginger essential oil (83.03 +/- 0.54%). The FRAP of essential oils showed almost comparative results with DPPH. Cumin essential oil was found best in reducing Fe(3+) ions, followed by dried and fresh ginger. Our results suggest that both ginger and cumin can be used as potential sources of natural antioxidants in foods.

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Crossref · 10.1021/jf101202x

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  • El-Ghorab et al. reported almost similar trends in DPPH and FRAP for Zingiber officinale and Cuminum cyminum oils; Cuminum cyminum presented the best activity.

    “By comparing the antioxidant activity measured by DPPH radical scavenging and ferric reducing power (FRAP) of Zingiber officinale Roscoe and Cuminum cyminum L. oils, El-Ghorab et al. (2010) [79] reported almost similar trends in both methods. Cuminum cyminum, mainly constituted by cuminal, γ-terpinene, pinocarveol,, carotol, α-pinene, sabinene, β-terpineol and linalool, presented the best activity”

    From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [79]

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Authors
El-Ghorab, A. H., Nauman, M., Anjum, F. M., Hussain, S., & Nadeem, M.
Affiliations
  • National Research Centre (EG)
  • University of Agriculture Faisalabad (PK)
Corresponding author
Hussain, Shahzad
ORCID
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2010-06-30
Volume
58
Issue
14
Pages
8231-8237
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf101202x
OpenAlex
W1971466693
Cited by
294
References
27
Citations by year
2026: 8 · 2025: 9 · 2024: 20 · 2023: 18 · 2022: 22 · 2021: 23 · 2020: 35 · 2019: 18 · 2018: 20 · 2017: 21 · 2016: 23 · 2015: 21 · 2014: 11 · 2013: 19 · 2012: 20
FWCI
14.51
Type
journal article
Language
en
Open access
closed
Locations
  • Journal of Agricultural and Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Pharmacology, Toxicology and Pharmaceutics › Pharmacology › Ginger and Zingiberaceae research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
Keywords
ginger, cumin, essential oils, volatile oil composition, total phenolic content, antioxidant activity, DPPH radical scavenging, FRAP, reducing power, iron reduction, natural antioxidants, spices
MeSH terms
Antioxidants, Oils, Volatile, Plant Extracts, Zingiber officinale, Cuminum

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