Chemical Composition and Biological Activity of Essential Oils of Cumin and Coriander Fruits from Egypt

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 γ- terpinene (22.7%), β-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 μg/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 μg/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 μg/ml for cumin and coriander oils, respectively. Cumin oil exhibited substantial antiproliferative activity against HepG-2 with an IC50 value of 31.4 μg/ml, whereas coriander was less active (IC50 120.4 μg/ml).