A Separation and Identification of Some Volatile oils and Producing Compounds from Column Chromatography from The Iraqi Cuminum Cyminum L. Seeds and Antibacterial Effect

Abstract

Phytochemical screening of some active components from the seeds of Iraqi flora plants under study, Cuminum Cyminum L. Where was used a continuous extractor apparatus (soxhlet) by using different organic solvents which are [Pet. ether (Cu1), Chloroform (cu2), Ethyl acetate (Cu3), Ethanol (Cu4) and hot water (Cu5). Our current study was confirmed that the separation and identification of many compounds of volatile oil for the seeds of Iraqi cumin plant by using converted distillation device (Clevenger) for light oil and identify these compounds by using (GLC) technique and they are as following (∝-Pinene, Menthol, Terpine, Limonene and Linalool). The highest concentration was representen in Linalool (33.5%) and the lowest concentration was represent in Limonene (1.58%). Also, Phenolic compounds were separated and identified by using column chromatography (CC) technique, and we obtained three fractions (F1, F2 and F3). Five Phenolic compounds were identified by using (HPLC) technique in the fraction (F2) and they are as following (Caffeic acid, Syringic acid, P-Coumaric acid, Apigenin and Rutin), while four Phenolic compounds were appeared in the fraction (F3) and they are (Syringic acid, P-Coumaric acid, Kaempferol and Quercetin) and it has observed that Caffeic acid was appeared only by using column chromatography (CC) technique. Also, Rutin appeared at the highest concentration from the rest compounds in the fraction (F2). In order to get the benefit from the identification of some active compounds, from the seeds of Iraqi Cumin plant, the study included their effect on two types of bacteria that are pathogenic to humans (Escherichia coli and Staphylococcus aureus) through our observation to the inhibitory that occured in the dishes. The highest inhibition was (32.33 mm) that caused by hot water extract (Cu5) at the concentration of 100% and the lowest inhibition was (15.25 mm) that caused by the hot water extract (Cu5) at concentration 25% in bacteria (G+) Staphylococcus aureus, while the highest inhibition in bacteria (G-) Escherichia coli was (26.17 mm) that cause by hot water extract (Cu5) at concentration 75%, and the lowest inhibition was(13.63 mm) caused by Ethanolic extract (Cu4) at concentration 75%.