Spent Cumin Seeds Generated from Ayurvedic Industry as a Source of Bioactive Compounds for Nutraceutical/Functional Food Applications

Abstract

Spent cumin (SC) generated from the ayurvedic medicine industry was screened for essential oil, oleoresin and dietary fiber content; and compared with fresh cumin (FC). Significant amount of essential oil and oleoresin was retained in SC as compared to FC. The composition of essential oil from SC and FC were significantly different as evident from GC and GC/MS analysis. Percentage retention of the major flavor compound in cumin, cuminaldehyde, in SC was 80.05% with respect to that of FC. Essential oil from SC exhibited promising antimicrobial activities. Essential oil from SC inhibited C. tropicalis fungi (zone of inhibition 44 6 2.25 mm), which was better than the standard drug clotrimazole. The oleoresin, soluble and insoluble dietary fiber contents of SC were 6.43, 5.36, and 66.1%, respectively. Soluble dietary fiber from SC exhibited potential water holding and swelling capacities and has better prebiotic properties, suggesting application as a functional food ingredient.