JINTAN PUTIH(Cuminum cyminum L)

Group 8 :Marliem Yanesie (11.70.0062)Frisca Melia Mardiana (11.70.0081)Wulan Apriliana Dewi (11.70.0100)Brygita Putri Mentari (11.70.0104)Jennifer Oudylia Anarta (11.70.0111)Mutiara Aletheia H (11.70.0127)

General Information• Cumin or jintan putih (Cuminum cyminum L)

native from the east Mediterranean to East India.

• Several common name of cumin such as Jintan putih (Indonesia), jeera (India), zira (Iran), ziran (China) and zeera (Pakistan).

• Cumin is a herbs plant, with a slender branched stem 20-30 cm tall.

• The leaves are 5-10 cm long and the flowers are small has white or pink color.

• The fruit is 4-5 mm long, containing a single seed

Classification

Kingdom : Plantae

Subkingdom : Tracheobionta

Superdivision : Spermatophyta

Division : Magnoliophyta

Class : Magnoliopsida

Subclass : Rosidae

Orde :  Apiales

Family : Apiaceae

Genus : Cuminum L

Species : Cuminum cyminum L

(USDA, 2014)

Bioactive Compound• Essential Oilα-pinene (0.5%), Myrcene (0.3%), limonene (0.5%), 1-8-cineole (0.2%), p-menth-3-en-7-ol (0.7%), p-mentha-1, 3-dien-7-ol (5.6%), caryophyllene (0.8%), β-bisabolene (0.9%), β-pinene (13.0%), P-cymene (8.5%), β-phellandrene (0.3%), D-terpinene (29.5%), cuminic aldehyde (32.4%), cuminyl alcohol (2.8%), β-farnesene (1.1%) together with much smaller quantities of α-phellandrene, α- terpinene, cis and trans sabinene, Myrtenol, α-terpineol and phellandral.

• Nonvolatile chemical componentsTannins, oleoresin, mucilage, gum, protein compounds and malates.

Bioactive Compound• the essential oil of cumin showed high antioxidant activity

and its nonvolatile extracts also have good inhibition properties against the free radicals (Li et al., 2009).

• The essential oils of cumin also can be used as antibacterial agent against some gram positive and gram negative bacteria. Some research showed that the methanol extract of Cuminum cyminum L. seeds had antimicrobial activity. Most of the highest activity against gram negative bacteria E. coli (Sheikh et al., 2009).

• The essential oil of cumin seeds has a significant antibacterial activity against Klebsiella pneumoniae. The antibacterial properties of cumin essential oil are mostly attributable to the cumin aldehyde. (Derakhshan et al., 2010).

Another Benefits• Digestive: The compound cumin aldehyde activates saliva

secretion & Thymol activates pancreatic secretion of acids, bile and enzymes. The saliva helps primary digestion, whereas Thymol is responsible for complete digestion of the food in the stomach and the intestines.

• Respiratory Disorders, Asthma, Bronchitis : Cumin has caffeine and other essential oils that act as a decongestant. Together this helps give relief to patients suffering from respiratory diseases or conditions such as asthma and bronchitis. (Nadeem & Asad, 2012).

• In Iranian traditional medicine, cumin seeds were used for their therapeutic effects on gastrointestinal, gynecological and respiratory disorders, and also for the treatment of toothache, diarrhea and epilepsy. The seeds were also documented as stimulant, carminative and astringent (Johri, 2011)

Application on Food and Beverages

• Cumin seeds have a warm flavour and a strong, pungent aroma.

• Cultures all over the world incorporate cumin into their cuisine, and it's often mixed with other spices for curry and taco seasoning.

• In Indonesia, cumis is used as a spice in cooking Opor

ReferencesDerakhshan Safoura, Morteza Sattari and Mohsen Bigdeli. 2010. Effect of cumin (Cuminum cyminum) seed essential oil on biofilm formation and plasmid Integrity of Klebsiella pneumoniae. Pharmacogn Mag. 2010 Jan-Mar; 6(21): 57–61. Gohari Ahmad Reza and Soodabeh Saeidnia. 2011. A Review on Phytochemistry of Cuminum cyminum seeds and its Standards from Field to Market. Medicinal Plants Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.

Johri R.K. Cuminum cyminum and Carum carvi: An update. Phcog Rev. (2011); 5:63-72.

Li, X. M., S. L. Tian, Z. C. Pang, J. Y. Shi, Z. S. Feng and Y. M. Zhang. (2009). Extraction of Cuminum cyminum essential oil by combination technology of organic solvent with low boiling point and steam distillation. Food Chem. 115: 1114-1119. Nadeem Muhammad, Asad Riaz. 2012. Cumin (Cuminum cyminum) as a potential source of antioxidants. PAK. J. FOOD SCI., 22(2), 2012:101-107 ISSN: 2226-5899 Pakistan Journal. Pakistan Sheikh Mominul Islam, Soriful Islam , Atikur Rahman, Mostafizur Rahman, Mashiur Rahman, Mizanur Rahman, Abdur Rahim, Firoz Alam. 2010. Control of Some Human Pathogenic Bacteria by Seed Extracts of Cumin (Cuminum cyminum L.). Agriculturae Conspectus Scientifi cus | Vol. 75 (2010) No. 1 (39-44). United States Department of Agriculture. 2014. http://plants.usda.gov/java/ClassificationServlet?source=profile&symbol=CUCY&display=3. Diakses tanggal 8 Oktober 2014.

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