Chemical composition and antioxidant activity of essential oils of cumin fruits (Cuminum cyminum L.) atfour stages of maturity (immature, intermediate, premature and full mature) were investigated. Maxi-mum and minimum essential oil (EO) yields (4.3% and 2.7%) were observed at the mature and immature,respectively. The essential oils were analyzed by GC and GC/MS. Results indicated that the amountsof -pinene, -pinene, -phellandrene, -terpinene, and -terpinene decreased, whereas the levels ofp-cymene, -terpineol, cumin aldehyde, and safranal increased during maturation process. The totalphenol content of the essential oils of cumin fruits harvested at immature, intermediate, premature andfull mature were 25.52, 40, 36.86, and 30 mg GAE/g EO, respectively. The essential oils showed lowerantioxidant activity than BHT (butylated hydroxytoluene) (synthetic antioxidant). Antioxidant activitiesof the essential oils had positive correlation with their phenolic contents that increased at stages of inter-mediate and premature. In conclusion, the antioxidant activity of cumin essential oil was considered auseful antioxidative compound in the food industries.

Keywords