Author(s):

Moti Lal Mehriya and Ishan Ullah Khan

Abstract: The aroma of cumin (Cuminum cyminum L.) is due to the presence of aromatic volatile compounds. The flavor of cumin is judged by its volatile oil content. Effect of irrigation based on IW/CPE ratio and drip fertigation on Essential oil chemical constituents and medicinal compounds of Cumin (Cuminum cyminum) were analyzed at Agricultural Research Station, Mandor, Jodhpur. The total phenolic content was ranged from 444.97 mg to 531.90 mg GAE 100 g^-1 seed while total flavonoid content was ranged from 112.22 mg to 203.12 mg QE 100 g^-1 seed. Highest total phenolic and flavonoid content was observed in drip fertigation at 0.8 IW/CPE ratio with 100% RDF. 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging antioxidant activity expressed as IC50 values ranged from 0.38-0.47 mg ml^-1. Lower IC₅₀ value was observed in treatment with drip fertigation as compare to surface irrigation. Study results reveal that drip fertigation enhances the amount of secondary metabolites and antioxidant activity of cumin.

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