Comparative Study on Antioxidant Potential and Phytochemical Composition of Cumin and Fennel

摘要

Antioxidant potentials of methanol extracts of cumin and fennel were determined using free radicals scavenging activity, reducing activity and lipid peroxidation inhibition potential. Phytochemical constituents were identified, and total phenols and flavonoids were quantified to compare between the extracts. Methanol extracts from cumin revealed greater free radical scavenging activities, reducing activity and peroxidation inhibition potential compared to fennel. Total phenolic and flavonoid contentswere also higher in cumin seeds than in fennel. Results suggested that free radical scavenging activity of cumin correlated well with polyphenolic concentration, enabling it to serve as a better natural antioxidative source.