Effects of Bunium persicum essential oil on the reduction of spore germination, growth, and expression of FUM1 and FUM14 genes in Fusarium verticillioides isolates

Background and Purpose: Black Cumin of Kerman (Bunium persicum) is an Iranian plant that is commonly used as an antispasmodic, carminative, and antimicrobial substance. The present study aimed to assess different components of the essence of B.persicum and its effect on antifungal activity, spore germination inhibition, and expressions of FUM1 and FUM14 genes in Fusarium verticillioides strains. Materials and Methods: The essence was extracted by hydrodistillation and analyzed through gas chromatography-mass spectroscopy. A broth microdilution method was used for the determination of the minimum inhibitory concentration (MIC). In addition, the expression of FUM1 and FUM14 genes of toxigenic F. verticillioides was assessed by using the real-time polymerase chain reaction (RT-PCR) technique. Results: Based on the findings, most of the essence consisted of γ-terpinene (15.56%),propanal, and 2-methyl-3-phenyl (14.18%). The oil showed a good antifungal activity(mean MIC value: 2556.8 μg/ml) as well as the inhibition of spore germination and mycelial growth (P<0.05). The RT-PCR demonstrated that the expression levels of FUM1 and FUM14 of B. persicum-treated F. verticillioides were 0.43 and 0.53 folds ower than the control samples, respectively. Conclusion: These findings revealed that the essential oil of B. persicum has different components responsible for the inhibition of mycelial growth and spore germination of F. verticillioides as well as reduction of expressions of FUM1 and FUM14 genes involving fumonisin production.

Chemical components of volatile oil and fatty acids of wild Bunium persicum (Boiss.) B. Fedtsch. and cultivated Cuminum cyminum L. populations

<p>Volatile oil and fatty acids components of six various populations of wild Bunium persicum Boiss. (Bam and Zirkuh/Iran) and cultivated Cuminum cyminum L. (Rayen/Iran; Cukurcak, Taskopru and Asagialicomak/Turkey) species were investigated. The volatile oil content of Bam and Zirkuh populations were 3.9 and 4.7 %, respectively. The analysis of volatile oils by the GC/FID-MSD showed that γ-terpinene (33.62-39.62 %), cuminal (17.9-19.3 %), o-cymene (5.3-11.1 %), benzenemethanol, α-methyl- (7.4-9.5 %), 1-phenyl-1-butanol (6.4-8.4 %) and limonene (6.4-8.6 %) were the major components of B. persicum populations. Rayen, Cukurcak, Taskopru and Asagialicomak populations of C. cyminum had 2.6, 2.2, 2.0 and 2.5 % of volatile oil, respectively. Cuminal (22.8-37.6 %), benzenemethanol, α-methyl- (5.3-22.6 %), γ-terpinene (16.7-19.4 %), β-pinene (11.2-11.9 %) and 1-phenyl-1-butanol (5.4-12.5 %) were identified as the main components of C. cyminum. Fatty acids were detected by the GC/FID. In total, 15 fatty acids were characterised in B. persicum populations from Iran. Petroselinic acid (26.3-52.6 %), lauric acid (16.2-37.0 %) and linoleic acid (18.3-33.0 %) were the predominant fatty acids identified in Iranian populations. C. cyminum populations were rich in the same fatty acids but, the order was: petroselinic acid (47.5-55.5 %), linoleic acid (22.5-25.4 %) and lauric acid (13.4-24.2 %). Monounsaturated fatty acids (27.4-56.2 %) were the major subgroup. Overall, B. persicum populations from Iran and C. cyminum from Turkey were almost similar in fatty acids profile although they had wide diversity in the volatile oils compositional profile.</p>

Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment

This study aimed to incorporate the herbal essential oils (Ziziphora tenuior L. (Z. tenuior), Ferulago angulata (F. angulata), and Bunium persicum (B. persicum)) all in three levels (5, 7, and 10% w/w) and tertiary butyl hydroquinone (100, 200, and 300 ppm) to evaluate the oxidation stability of Iranian animal oil (IAO). Z. tenuior, F. angulata, and B. persicum (5, 7, and 10% w/w) and tertiary butyl hydroquinone (100, 200, and 300 ppm) were added to IAO. The physicochemical properties and color analysis, and sensory characteristics (odor, taste, rancidity, and overall acceptability) of the treatments were investigated on days 0, 7, 14, 21, and 28. The results showed that increasing the amounts of Z. tenuior, F. angulata, and B. persicum was associated with reducing acid, peroxide, and thiobarbituric acid values. It also lowered brightness and yellowness while the oxidative stability of the IAO significantly was increasing. It was concluded that the incorporation of B. persicum had the highest effectiveness regarding the proposed criteria with the least effect on sensory properties.

The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum

The oxidation rate and overall sensory acceptability of Iranian animal oil (IAO) during storage were evaluated after adding the bioactive essential oils extracted from medicinal herbs of Ziziphora tenuior, Ferulago angulata, and Bunium persicum. Results showed that the most dominant chemical constituents in Z. tenuior, F. angulata, and B. persicum essential oils were pulegone (12.77%), ferulagon (14.97%), and (+)-trans-carveol (57.70%), respectively. IAO contained more saturated fatty acids (67.43%, mainly palmitic and myristic acids) than unsaturated (32.27%, mostly oleic acid) ones. B. persicum essential oil compared to the other two oils significantly had more total flavonoid (1.08 mg quercetin equivalent/g), phenolic (123.2 mg GAE/g), carotenoid (591.31 mg/kg), and chlorophyll (24.32 mg/kg) contents. A significant dose-dependent increase in the overall sensory acceptability of IAO was found by increasing the concentration of B. persicum essential oil. Similar to tertiary butyl hydroquinone, the oil blend of IAO+10% B. persicum essential oil obtained the maximum overall sensory acceptability scores during 28 d cold storage due to the remarkable in vitro DPPH inhibition (83.45%) and ferric-reducing power (0.754 at Å700nm). A much slower formation rate in primary and secondary oxidation compounds in IAO rich in B. persicum essential oil during the storage was associated with the overall sensory acceptability data ( p < 0.01 , r = 0.951). Thus, this bioactive additive as a bio-preservative may well stabilize crude oils and emulsions.

Exploration, Collection and Characterization of Kala zeera (Bunium persicum Boiss. Fedtsch.) Germplasm from North-Western Himalayas

Kala zeera (Bunium persicum Boiss. Fedtsch.) is one of the most important spice crop in the world. A set of two hundred fifty two (252) diverse kala zeera germplasm accessions were collected during an exploration mission from hot-spot regions /hills dividing two neighboring countries (India-Pakistan) on line of control (LOC) and hills near line of actual control (LAC) with China. The crop grows wild in its natural habitat mainly in Gurez valley, Tulail, Kashtiwar, Keran, Machil Tangdhar, Machil, Drass, Paddar, Khrew, Char-e-Sharief, Pang, Lahaul spiti, Shaung, Bharmour and Almora hills of Indian Western Himalayas. The germplasm collected has been characterized for morpho-agronomic traits and the analysis of trait data revealed significant variability in number of branches plant-1, number of umbelets umbel-1, number of seeds plant-1, seed yield per plant and 1000 seed weight. The collection and characterization of 252 Kala zeera germplasm accessions can prove useful in future Kala zeera improvement programs in the world as this is first such comprehensive report of the crop from Western Himalayan region of India.