Phytochemical profiling and evaluation of the biological potential of caraway (Carum carvi L.) essential oil

¹ Department of Tourism and Culinary Management, University of Food Technologies, Plovdiv, Bulgaria
² Department of Agrobiotechnologies Agrobioinstitute, Agricultural Academy Sofia, Bulgaria
³ Faculty of Engineering and Technology, Trakia University, Stara Zagora, Yambol, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Caraway fruits are traditionally used to enhance the flavor and nutritional value of various foods. They contain essential and glyceride oils, proteins, dietary fiber, carbohydrates, minerals, and other bioactive compounds. This study is aimed at determining the chemical composition of a commercial essential oil from caraway fruits, evaluating its antimicrobial activity against some of the most common foodborne test microorganisms, and assessing its antioxidant potential. The main components were identified in the oil, with the dominant compounds being the monoterpene ketone carvone (71.26%) and the monoterpene hydrocarbon limonene (27.71%). The antimicrobial effect of the essential oil was tested against Gram-positive (Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli, Salmonella enterica, and Listeria monocytogenes). The results showed that only E. coli was sensitive to the tested concentrations, while no inhibitory effect was observed against the other three microorganisms at any level. The antioxidant activity was evaluated using two methods: DPPH (1443 µM TE/mL) and FRAP (1282.36 µM TE/mL). The high content of oxygenated compounds, particularly aldehydes, suggests notable biological activity of the essential oil, indicating its potential for inclusion in the formulation of various functional food products.