Extraction optimization and in vitro antioxidant properties of phenolic compounds from Cumin (Cuminum cyminum l.) seed

Extraction of phenolic compounds from cumin (Cuminum cyminum L.) seed was optimized by using a designed experiment including three process variables i.e. temperature (35-50°C), time (1-4 h) and ethanol concentration (40-70%). The extraction temperature and time were found significant (P 0.05) variables for the recovery of phenolic compounds and maximum of 25.17 mg GAE/g of total phenolic compounds were obtained by extraction at 50°C for 4 h using 40% ethanol. Response surface methodology was also used to predict optimum levels of process variables i.e. 49°C temperature, 2.8 h time and 53.6% ethanol for the maximum amount of total phenolic compounds (24.66 mg GAE/g) from cumin seed. The R² value of the model was 0.9866 and it matched with the experimental validation. The extracts from cumin seed showed good antiradical (34.25-39.25%) and antioxidant (8.25-11.24 mg/mL) activities which were determined by DPPH radical scavenging and phosphomolybdenum complex methods, respectively.