Pharm Sci. 2017;23(4):293-300.
doi: 10.15171/PS.2017.43

Scopus id: 85040530808
  Abstract View: 558
  PDF Download: 953

Research Article

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

Parastoo Farshi 1, Mahnaz Tabibiazar 2 * , Marjan Ghorbani 3, Hamed Hamishehkar 3

1 Biotechnology Research Center and Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.
2 Nutrition Research Center and Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.
3 Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.

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.
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Submitted: 18 Jul 2017
Accepted: 17 Oct 2017
First published online: 30 Nov 2017
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