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Enhancement of digestive enzymatic activity by cumin (Cuminum cymίnum L.) and role of spent cumin as a bionutrient
Muthamma Milan, K.S. and Dholakia, Hemang and Purnima Kaul, Tiku and Prakash, V. (2008) Enhancement of digestive enzymatic activity by cumin (Cuminum cymίnum L.) and role of spent cumin as a bionutrient. Food Chemistry, 110 (3). pp. 678-683.
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Abstract
Cuminum cyminum L., commonly known as cumin, belongs to the apiacea family. The effects of different cumin extracts, e.g. saline, hot aqueous, oleoresin and essential oil were studied for various enzymatic activities. Results showed maximum increases in amylase, protease, lipase and phytase activities in the presence of saline and hot aqueous extracts, along with high antioxidant activity. The study was aimed at utilizing the deoiled cumin or spent cumin available from spice industries. The saline and hot aqueous extracts of spent cumin showed enzymatic activities similar to that of native cumin. The spent cumin had a carbohydrate content of 23%, protein 19%, fat 10% and soluble dietary fibre 5.5%, along with vitamins such as thiamine (0.05), riboflavin (0.28) and niacin (2.7) (mg/ 100 g). It was also a rich source of minerals, having Fe2+ (6.0) and Zn2+ (6.5) (mg/100 g). Different concentrations of phytase were used to improve the bioavailability of iron and zinc. Results showed that phytase (ratio of 1:1000), in the presence of 20 mM citric acid, increased iron and zinc bioavailability significantly. Thus, the spent cumin can find potential use in various health food formulations, showing improved digestibility and a good nutrient composition.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Hot water cumin extract; Saline cumin extract; Essential oil; Oleoresin; Protease activity; Amylase activity; Lipase activity; Bioavailability |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Jul 2008 04:44 |
| Last Modified: | 28 Dec 2011 10:03 |
| URI: | http://ir.cftri.res.in/id/eprint/8632 |
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