We also determined the antibacterial activity of the extract against Gram-positive and Gram-negative bacteria. All the solvents and chemicals used in this study were of analytical grade and obtained from HiMedia, Mumbai, India. 2,2-dipicryl-1-picrylhydrazyl (DPPH) was obtained from Sigma Chemical Co., St. Louis, MO, USA. The seeds of C. carvi were obtained from the supermarket located in Ontikoppal, Mysore, Karnataka, India. The C. carvi seeds were

cleaned, powdered and defatted using hexane in a Soxhlet apparatus for 6 h at 47 °C. The defatted C. carvi powder (10 g) was successively extracted with 100 ml water, 100 ml INCB024360 solubility dmso 50% ethanol and 100 ml of equal mixture of 70% aqueous methanol and 70% aqueous acetone by stirring for 2 h at room temperature and the procedure was repeated ON 1910 thrice. All the respective extracts were combined and concentrated under vacuum in a rotary evaporator and subjected to hydrolysis with 2 N HCl to facilitate the breakage of glycosides. Further, the extract was phase separated with hexane

to remove any traces of fatty acids and subsequently with ethyl acetate (1:1) to extract polyphenolic compounds. The ethyl acetate phase was concentrated under vacuum and was kept at 4 °C until use. The total phenolic content of the extracts from three different solvent systems was estimated by Folin–Ciocalteau method.20 The phenolic content was expressed as gallic acid equivalents (GAE) of extract. The radical scavenging

activity of C. carvi phenolic extract was evaluated using DPPH as described earlier. 21 The changes in the absorbance of the samples were measured at 517 nm and the radical scavenging activity was expressed as the inhibition percentage using the following equation, %inhibition=[(O.D.ofblank−O.D.ofsample)/O.D.ofblank]×100 The samples were analyzed in triplicates and the IC50 value was calculated. The superoxide anion radicals were generated in a PMS-NADH system by the oxidation of NADH and assayed Rolziracetam by the reduction of NBT.22 The scavenging activity was calculated using the equation %inhibition=[(O.D.ofblank−O.D.ofsample)/O.D.ofblank]×100 The samples were analyzed in triplicates and the IC50 value was calculated. The reducing power of C. carvi extract was determined according to the method of Oyaizu. 23 The average values of at least three measurements were plotted and compared with standards, BHA and BHT. The protective property of the C. carvi phenolic extract against oxidatively damaged DNA was determined using calf thymus DNA and analyzed by gel electrophoresis using 1% agarose/TAE buffer, at 60 V for 3 h. The DNA was visualized and photographed using a digital imaging system. The antibacterial activity of C. carvi phenolic extract was tested against food borne pathogens and food spoilage bacteria viz., Bacillus cereus, Escherichia coli, Staphylococcus aureus and Salmonella typhimurium by agar diffusion method with slight modifications.