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The aim of this study was to investigate the potential antioxidant activity of black cumin seeds as a dietary supplement. Three hundred 3-day-old broiler chicks were divided randomly into five treatment groups (control, and black cumin at four levels) of 60 birds each. Black cumin seeds at 0.5%, 1%, 2% or 3% were added to the basal diet and their effects determined on malondialdehyde (MDA) and vitamin E levels in the serum, breast muscles, liver and heart muscles in the 42-day old broilers. When the diet was supplemented with 2% and 3% black cumin seed MDA concentration in serum (p < 0.05), breast muscle (p < 0.01), liver (p < 0.05) and heart muscle (p < 0.05) was significantly more reduced compared to birds fed 1% and 0.5% black cumin seeds and control diet. Supplementing the diet with black cumin seeds did not significantly affect vitamin E levels in serum and tissues. These results suggest that black cumin seeds could be considered as a natural potential antioxidant promoter for poultry, and showed the best responses at 2% and 3% level of inclusion.
Lemon verbena is cultivated mainly due to the lemon-like aroma emitted from its leaves that are utilized for most purposes. The chemical composition of the essential oil of lemon verbena was analyzed by GC/MS in July at pre flowering, in September at full flowering and in end of October at post flowering period. The in vitro antimicrobial activity of the essential oil, extracted from Lippia citriodora was tested against laboratory control strains belonging to the American Type Culture Collection (Maryland, USA) four Gram (+) and Gram (-) bacteria using the disc diffusion test. Antioxidant activity of the sample was determined by 1,1-diphenil-2- -picrly-hydrazil (DPPH) assay. Well-known antioxidant compounds such as ascorbic acid and α-tocopherol were used as standard. Results showed, among different harvest periods high fresh and dry herbage and dry leaf yields per plant were obtained from full flowering stage. Harvest periods were found to have a significant effect on the content of essential oil and the highest amounts of limonene, neral and geranial and measured as 31.15, 11.92 and 15.53%, respectively at full flowering stage. In all samples, the main constituents were limonene, neral and geranial constituting 46.03%–58.59% of the total essential oil yield depend on development stages. Lemon verbena essential oil was found to have antibacterial activity especially against Gram (+) microorganisms. In DPPH system, the moderate radical scavenging activity was exhibited. Therefore, L. citriodora has potential to be used as a natural antioxidant and antimicrobial agent in food processing.
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