Evaluation of Antioxidant Activity and Cytotoxicity of Cumin Seed Oil Nanoemulsion Stabilized by Sodium Caseinate- Guar Gum

Abstract

Background: The objective of this study was to prepare the sodium caseinate- guar gum stabilized nanoemulsion of cumin seed oil (Cumminum cyminum) using ultrasonication method. Meanwhile, the effect of nanoemulsification on the antioxidant and cytotoxicity of the cumin seed oil was evaluated. Method: The effect of concentration of sodium casienate and guar gum was investigated on droplet size, thermal and oxidative stability of  cumin seed oil  nanoemulsion using TBARS and z-average measurements, the antioxidant activity was evaluated by DPPH scavenging and iron reducing power measurements. The biocompatibility and the cytotoxicity of the cumin seed oil nanoemulsion were evaluated by MTT assay test and compared with cumin seed oil and cumin seed oil free-nanoemulsion. Results: GC–MS analysis indicated 15 compounds in the cumin seed oil. The nanoemulsions were stabilized by sodium caseinate-guar gum complex. The minimum and stable droplets (155 ± 8 nm) of nanoemulsion were formulated when the concentration of essential oil in oil phase was 30 % (w/w). DPPH radical scavenging ability, iron reducing power and cytotoxicity of nanoemulsified cumin seed oil were significantly higher than cumin seed oil (p<0.05) Conclusion: In this study, cumin seed oil nanoemulsion was prepared and stabilized by sodium caseinate- guar gum. The aforementioned nanoemulsion had good stability even after 60 days storage at 4ºC. Antioxidant and cytotoxicity of cumin seed oil were increased by nanoemulsification. It can be concluded that cumin seed oil nanoemulsion has the potential to use as natural preservative and anticancer product in food industry.

Keywords: Cumin seed oil, Sodium caseinate, Antioxidant activity, Nanoemulsion, Guar gum, Cytotoxicity