Journal Article Epublish 3 citations
PubMed: 34944518 DOI: 10.3390/biom11121874
Deodorant Activity of Black Cumin Seed Essential Oil against Garlic Organosulfur Compound.
Biomolecules 11(12)
Authors: Yuri Yoshioka, Shinichi Matsumura, Masanori Morimoto
Affiliations
- Natural Products, Inabata Koryo Co. Ltd. Yodogawa, Osaka 532-0027, Japan.
- Department of Applied Biological Chemistry, School of Agriculture, Kindai University, Nara 631-8505, Japan.
Abstract
The deodorant activity of black cumin ( L.) seed, a spice used to flavor curry and vegetable foods in Southwest Asia, against garlic ( L.) organosulfur compounds related to human malodor was evaluated. Black cumin seed essential oil showed remarkable deodorant activity against garlic essential oil. The mode of action of this deodorant activity was presumed to be that black cumin seed essential oil covalently reacted with the organosulfur compounds in garlic. Therefore, thymoquinone, which is a major constituent in black cumin seed essential oil, and allyl mercaptan, which is one of the organosulfur compounds produced by cutting garlic, were reacted in vitro, and the products were purified and elucidated using spectroscopic data. As a result, these substances were identified as different allyl mercaptan adducts to dihydrothymoquinone. This chemical reaction was presumed to play a key role in the deodorant activity of black cumin seed essential oil.
MeSH
Seeds, Oils, Volatile, Deodorants