Chemical and biological activity studies on the volalite oil of Cuminum cyminum L. fruit cultured around Eskisehir

Cumin (Cuminum cyminum L.) (Apiaceae) is an important medicinal and aromatic plant cultivated in the world and in our country, as well as its use as a spice in meals. In recent years, studies have been conducted on the antimicrobial, antioxidant, antifungal, anti-inflammatory, antidiabetic, hypoglycemic activities of the essential oil of cumin fruit. In this study, cumin fruits were obtained from Eskişehir Sivrihisar district Böğürtlen village and Eskişehir Geçit Kuşağı Agricultural Research Institute. The essential oils of the fruits were obtained by the water distillation method by using Clevenger aparatus and the chemical composition of these essential oills was analyzed with GC and GC/MS. Antibacterial activity was measured by microdilation method on 3 Gram positive (Staphylococcus aureus, Bacillus cereus, Bacillus subtilis) and 1 Gram negative (Escherichia coli) bacteria of the obtained cumin fruit essential oils their minimum inhibition concentrations (MIC) have been determined. As a result, both cumin fruit samples exhibited antibacterial effect on all four bacteria check. Bacillus subtilis was determined as the bacterium most sensitive the essential oils (1,25 mg/mL). Escherichia coli was found to be the most resistant againts the two essential oils and MIC values were 5 mg/mL, 10 mg/mL respectively. Keywords: Cuminum cyminum L, Antibacterial activity, MIC, Essential oils.