Antioxidant and antimicrobial properties of caraway (Carum carvi L.) and cumin (Cuminum cyminum L.) extracts

Antioxidant and antimicrobial properties of caraway (Carum carvi L.) and cumin (Cuminum cyminum L.) extracts were assessed. Antioxidant activity of caraway and cumin ethanol and aqueous extracts was measured in DPPH center dot and ABTS center dot+ radical scavenging reaction systems and depended on extract concentration. Radical scavenging capacity in DPPH center dot reaction system was in the following order: caraway aqueous > caraway ethanol > cumin aqueous center dot cumin ethanol, while in ABTS center dot+ reaction system in the following order: caraway ethanol>cumin aqueous>caraway aqueous > cumin ethanol. Antibacterial activities of caraway and cumin ethanol extracts were determined by a micro dilution both method using microtiter plates and measuring optical density. A microtiter plate assay was performed with Lactobacillus (Lb.) paracasei INF 448, Lb. plantarum INF15D, Lb. casei ATCC 393, Lactococcus (Lc) cremoris P2, Lc. lactis L2. Some of the selected strains were stronger inhibited by the ethanol extracts: minimal inhibitory concentration was in the range of 44.8-11.6 mg ml(-1), while caraway and cumin ethanol extracts did not inhibit Lb. paracasei and Lb. plantarum growth.