Influence of extraction techniques on the chemical composition, antioxidant, and enzyme inhibitory activities of cumin (Cuminum cyminum L.) essential oils

Cuminum cyminum L. is an aromatic spice valued for its essential oil and associated biological activities. This study investigated the impact of extraction technique on the yield, chemical composition, antioxidant activity, enzyme inhibition, and in silico biological potential of cumin essential oil, providing the first direct comparison of hydro-distillation, steam distillation, and microwave-assisted extraction under comparable conditions. Essential oil yields ranged from 0.8% to 1.4% (v/w), with hydro-distillation producing significantly the highest yield ( p < 0.05). GC–MS analysis identified 27 volatile compounds (> 97% of the total composition), with cuminaldehyde as the major constituent across all methods. Antioxidant assays showed comparable radical-scavenging activities, with the microwave-assisted oil exhibiting slightly higher DPPH and ABTS activities, whereas the hydro-distilled oil demonstrated superior reducing power in the CUPRAC and FRAP assays. The microwave-assisted extract showed the strongest acetylcholinesterase inhibition, whereas the hydro-distilled oil displayed higher inhibition of butyrylcholinesterase, α-amylase, and α-glucosidase. In silico ADME analysis indicated favorable drug-likeness and pharmacokinetic properties for all identified compounds, and molecular docking revealed acceptable binding affinities toward key metabolic and neurodegenerative enzymes, highlighting γ-muurolene, caryophyllene, and carotol as promising bioactive constituents. Overall, the findings emphasize the importance of the extraction technique in modulating the bioactivity of cumin essential oil.