Combined experimental and computational investigation of cuminum cyminum essential oil as a nitrosamine mitigating agent in sausages: cytotoxicity on clone cells and molecular docking of bioactive ligands

High nitrite foods may increase the risk of exogenous formation of carcinogenic volatile N-nitrosamine (VNAs) compounds. This study assessed the inhibitory effects of cuminum cyminum essential oil (CCEO) on the formation of six VNAs (N-nitrosomethylethylamine, N-nitrosodimethylamine, N-nitrosopiperidine, N-nitrosodiethylamine, N-nitrosodi-n-propylamine and N-nitrosodibutylamine) in processed meat products and cytotoxic effects of this essential oil on colon cells as target cell models (in vitro). The concentration of VNAs was significantly diminished in sausage samples following treatment with CCEO. In molecular docking assessment, among the investigated ligands, γ-terpinene exhibited the most favorable binding affinity with a docking score of -6.4 kcal/mol, followed by o-cymene (-6.2 kcal/mol), cuminaldehyde (-6.1 kcal/mol), and β-pinene (-5.5 kcal/mol). The IC50 value of CCEO (after 24 h) against the HCT-116 cell line was 4.32 mg/ml. Consequently, we concluded through rigorous analysis that plant terpenes play a crucial role in preserving both the quality and safety of sausage samples, thus highlighting their potential as beneficial additives in meat processing.