• Chemical evaluation of Active Ingredients, Anti-oxidant and Anti-microbial Effects of Trachyspermum Copticum
  • Ruholla rahimi nasab,1,* mostafa rahimi nasab,2 Mohammad Javad Forouzani-Moghaddam,3
    1. Bachelor of Biotechnology, Yazd University, Yazd, Iran
    2. Bachelor of Biotechnology, Yazd University, Yazd, Iran
    3. Msc of Food Microbiology, School of Paramedical, Iran University of Medical Sciences, Tehran, Iran


  • Introduction: Trachyspermum copticum as a medicinal plant has many therapeutic properties including; anti-flatulence, anti-emesis, anti- rheumatism and expectorant. The aim of this study was to identify active compounds, anti-oxidant and anti-microbial effects of Trachyspermum Copticum.
  • Methods: The essence of the seeds was first extracted by Clevenger apparatus. The active components of the essence were then separated and identified by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) methods. The anti-oxidant effect was determined by DPPH (2, 2diphenyl-1-picrylhydrazyl) test as the half maximal inhibitory concentration (IC50) and the total amount of phenolic components of the essence was quantified utilizing the Follin-Ciocalteu method and measurement of MIC (minimum inhibitory concentration) of the product, anti-microbial activity.
  • Results: Our study shows that thymol (64.9%) and Terpinene (11.1%) were the most prevalent components of the essence. Also, the anti-oxidant activity and the total amount of phenolic component of the essence were 0.809µg/ml-1 and162.62mg/g-1 resepectively and the standard AATCC microbial test showed inhibitory effect of bacteria, especially K.pneumoniae and S.pyogenes indicated acceptable properties.
  • Conclusion: The result of this research indicated that the active ingrediebts of native Trachyspermum copticum harvested in Yazd province were much higher than the ones found in Trachyspermum copticum harvested in other places.
  • Keywords: Trachyspermum Copticum, Therapeutic Effects, Seed essence, Antioxidant, Antimicrobial, Active ingred