Comparative Analysis of Phytochemicals, Antioxidants, and Antimicrobial Activity in Essential Oils from Cuminum cyminum L. Leaves and Seeds

Abstract: This research focuses on comparing the phytochemical profiles, antioxidant potential, and antimicrobial (antibacterial and antifungal) activities of essential oils (EOs) extracted from the leaves and seeds of Cuminum cyminum L. The EOs were obtained via hydrodistillation and analyzed through gas chromatography-mass spectrometry (GC-MS). The GC-MS analysis identified 13 compounds in the EO from the seeds and 17 compounds in that from the leaves.The primary constituents observed were p-Cumic aldehyde, 2-Caren-10-al, and α-thujenal, with significant variations in the relative amounts of β-Cymene and Gamma-Terpinen between the two oils. The EOs underwent in silico testing utilizing PASS and Pro-Tox II models to assess their drug-like characteristics, toxicity, and pharmacological efficacy. The antioxidant activity of the EOs was evaluated through both the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test and the Total Antioxidant Capacity (TAC) assay. The findings indicated a superior level of antioxidant activity in the seed oil compared to the leaf oil. The antimicrobial efficacy of the EOs was assessed against four bacterial strains, namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Micrococus luteus. This evaluation was conducted using the disc diffusion method and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods. The findings indicated that the antibacterial activity of the seed oil was superior to that of the leaf oil, particularly against S. aureus, and E. coli. The fungicidal efficacy of the EOs was assessed against four fungus strains (Aspergillus niger, Penicillium Crustosum, Candida glabrata, and Rhodotorula glutinis) using the same procedure employed to assess the antibacterial activity. The findings indicated that both oils had notable antifungal properties, with the seed oil demonstrating greater inhibition diameters, lower MICs, and minimum MBCs values than the leaf oil. The changes in the chemical makeup and bioactive molecules between the two sources were responsible for the variation in the activities of the EOs. The findings of this study indicate that cumin EOs have promising qualities as natural antioxidants antibacterial and antifungal agents, and can serve as primary chemicals for the exploration of new drugs.