Chemical Composition, Antibacterial and Antioxidant Activity of <i>Trachyspermum copticum</i>, <i>Cuminum cyminum</i> and <i>Heracleum persicum</i> Essential Oils

Abstract

Background: Apiaceae, previously known as Umbelliferae, is one of the largest families of aromatic plants within the order Apiales. Species from this family are widely utilized for culinary, flavoring, and medicinal applications. Trachyspermum copticum, Cuminum cyminum, and Heracleum persicum are three fragrant plants belonging to this family that are regularly utilized by the Iranian population as spices or natural remedies for various ailments. Objectives: This research analyzed the chemical constituents found in the essential oils of T. copticum, C. cyminum, and H. persicum and explored the antioxidant and antibacterial properties associated with these essential oils. Methods: The essential oils from the plants were extracted through hydro-distillation, after which the compounds within the essential oils were identified using Gas Chromatography-Mass Spectrometry (GC-MS). The antioxidant properties were assessed through Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, while the antibacterial effects were evaluated using a serial dilution method. Results: The main constituents in the essential oils of T. copticum, C. cyminum, and H. persicum were identified as Thymol (56.20%), Cuminaldehyde (23.69%), and 2-ethylhexyl acetate (47.70%), respectively. The T. copticum essential oil possessed the highest antioxidant activity based on the DPPH free radical inactivation, and the results of the antibacterial activity assays revealed that C. cyminum and T. copticum essential oils demonstrated greater antibacterial efficacy compared to H. persicum essential oil. Conclusions: The essential oils derived from T. copticum and C. cyminum exhibit significant antioxidant and antibacterial properties, making them valuable candidates for various applications, particularly in the food industries.