Fractionation of Conserves from Roasted Cumin Seeds and their Antioxidant Potential

Poornima, Gowthaman (2010) Fractionation of Conserves from Roasted Cumin Seeds and their Antioxidant Potential. [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:	The main objective of the study was to fractionate the conserves from roasted cumin seeds that were processed under a combination of conventional and infrared energies and to evaluate the radical scavenging activity of the original conserve and separated fractions. Processed cumin was extracted using ethanol: water (7:3) mixture and the resultant extract (EWE) further separated into ethanol soluble and water soluble fractions. The yield of the water-soluble fraction (9.3±1.5%) was found to be higher than the ethanol soluble fraction (5.1±1.1%). EWE and the two fractions (Et fr and W Fr) were tested for their radical scavenging activity using DPPH method and total polyphenols using Folin Ciocalteu method. The radical scavenging activities and total polyphenols by FCR of the three extracts were compared. The water soluble fraction showed the highest activity with a high radical scavenging activity of 77.92 ± 0.32% at 100ppm concentration and also a high polyphenolic content of 53.85 ± 2.60 mgGAE/g of extract. The Wfr was subjected to further fractionation using Diaion HP20 resin in order to separate out the active fractions. Six fractions were obtained (W, WM-1, WM-2, M1, M2 and EA). The radical scavenging activity of these fractions was assessed and the activity was in the order: WM2 (89.4 ± 0.1%), M1 (84.8 ± 0.4%) and M2 (87.2 ± 0.3) respectively at 100ppm concentration. It was observed that the IC50 value of the EWE is 62.5 ppm, whereas 57.8 and 76.5ppm for W Fr, and Efr respectively. The IC50 values for the sub-fractions (WM-1, WM-2, M-1 and M-2) are 25, 12, 12 and 10 ppm respectively. This showed that the 116 fractions that resulted from W Fr after subjecting to fractionation using Diaion HP 20, were free of impurities and in a pure form relatively, and thus showed increased concentration of antioxidants (~5 folds) in these fractions. The three fractions (WM-2, M-1, M-2) were further analysed using high performance liquid chromatography. The chromatograms of the cumin fractions and the standards were compared. Some of the peaks of the cumin samples matched the peaks of the standard. The water-methanol fraction (WM-2) showed about 3 compounds, methanol-1(M-1) showed about 4 compounds and the methanol-2 (M-2) fraction showed about 4 compounds. It was concluded that the WM-2 and M2 contained minor amounts of kaempferol, caffeic acid, protocatechic acid and ferulic acid. One major component in the M1 fraction was detected and found to a be a flavonoid glycoside from its colour reaction and NMR spectral data.
Uncontrolled Keywords:	cumin seeds; Spices; conventional energy; infrared energy
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Jul 2010 07:17
Last Modified:	28 Dec 2011 10:14
URI:	http://ir.cftri.res.in/id/eprint/9459

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