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Bioactive Conserve from Unconventionally Processed Cumin Seeds

Aarthy, M. (2009) Bioactive Conserve from Unconventionally Processed Cumin Seeds. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: A study was conducted to evaluate the radical scavenging activity of fresh, conventional heat and Infrared roasted extracts of cumin. The moisture content of the three samples determined using Dean and Stark method and fresh cumin contained highest moisture as expected. Extracts of these cumin samples are obtained by using water: ethanol (1:1) solvent mixture and the yields of the extracts are determined. The yields of the extracts are found to be higher (18-20%) from roasted samples, when compared to fresh cumin (13-14%). The radical scavenging activities by DPPH method and total polyphenolic content using Folin-Ciocalteu reagent of the extracts were compared. The extract from the conventional heat roasted sample showed high total polyphenols content (0.96±0.5mgGAE/g) as well as high radical scavenging activity (74%@50 ppm concentration). It was concluded that the roasting of cumin seeds help in the release of polyphenols, which improved the radical scavenging activity of the extract. Roasted cumin can be used as food additives to inhibit the lipid per oxidation in food to extend the shelf life of food instead of adding the artificial antioxidants, which are toxic to humans. Cumin can be used as the natural antioxidant, which improves antioxidant potential and also stimulates the digestive action in our body.
Uncontrolled Keywords: cumin radical scavenging activity
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2009 09:11
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8998

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