Cumin (Cuminum cyminum L.) is one of the most consumed spices worldwide. In this study, seeds obtained from India, Iran, Syria, Pakistan, Afghanistan and Türkiye (Denizli) were used as materials. Different parameters including essential oil content (%), composition fixed fatty acid colour values (l, a, b), total phenolic substance (mg GAE/g dry herb) flavonoid CE/g determined. Result showed tha...

The goals of this study were to evaluate the effectiveness of Cuminum cyminum, Ziziphora clinopodioides and Nigella sativa essential oils to inhibit the growth of Aspergillus fumigatus and A. flavus and to evoke ultrastructural changes. The fungi were cultured into RPMI 1640 media in the presence of oils at concentrations of 8, 6, 5, 4, 3, 2, 1.5, 1.25, 1, 0.75 and 0.5 mg/ml in broth microdilut...

Antibacterial activity of seed extracts of cumin (Cuminum cyminum L.) was investigated against 10 gram positive and gram negative bacteria. Disc diff usion method was used to test antibacterial activity. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined by using standard procedures. Th e highest (eff ective) inhibition zone of 16.67±0.47 mm was ...