Chemical Composition and Antimicrobial Efficacy of Essential Oils from Cuminum cyminum Leaves and Seeds for Preserving Sardina Pilchardus and Pagellus erythrinus

This study examines the chemical composition and antimicrobial activity of essential oils (EOs) extracted from cumin (Cuminum cyminum L.) seeds and leaves harvested in the Bouarfa region of Morocco, focusing on their potential application in food preservation. Gas Chromatography-Mass Spectrometry (GC-MS) and Thin Layer Chromatography (TLC)-bioautography analyses were employed to identify key antimicrobial components in both seed and leaf EOs. GC-MS revealed that cumin seed EO was dominated by cuminaldehyde (31.07%), α-Thujenal (19.86%), and 2-Caren-10-al (18.51%), while the leaf EO contained cuminaldehyde (32.45%), γ-Terpinene (15.46%), and α-Thujenal (12.89%) as the major components. Bioautography confirmed strong antimicrobial activity, particularly for cuminaldehyde, α-Thujenal, and 2-Caren-10-al, with inhibition zones ranging from 7.5 to 16.3 mm against both bacterial and fungal pathogens. The minimum inhibitory concentrations (MICs) for these compounds ranged from 0.39 to 1.56 mg. mL−1, while the minimum bactericidal concentrations (MBCs) varied from 1.56 to 6.25 mg. mL−1, indicating potent antibacterial effects. Overall, these findings highlight the potential of cumin-derived compounds as natural preservatives capable of extending the shelf life of sardine (Sardina pilchardus) and white fish (Pagellus erythrinus) by inhibiting microbial growth. Their application in fish-based matrices demonstrates promising potential for preventing spoilage and enhancing food safety.