Consequence on long term storage on phytochemical attributes of cumin (Cuminum cyminum, L.) from districts of north Gujarat, India
2017; Elsevier BV; Volume: 111; Linguagem: Inglês
10.1016/j.indcrop.2017.10.054
ISSN1872-633X
AutoresShalish B. Gondaliya, Tarun J. Khatrani, Kavin K. Soni, Yogesh Baravalia,
Tópico(s)Food Science and Nutritional Studies
ResumoAmong spices, cumin (Cuminum cyminum L.) is a most traditional spice which possesses culinary as well as medicinal uses. Cumin stored for years together become a common practice by the farmers, traders and processors during superfluous production as well as lower market price, in order to be fetch high price in future. Impact of long time storage of cumin seed under ambient condition were ascertain quality attribute for oil, oleoresin and phytochemicals. Cumin variety Gujarat cumin-4 (GC4) has been preferred for large scale sowing in India particularly in Gujarat and Rajasthan state due to high yield, potent to first wilt resistance with superior grain quality and high aromatic effect. The aim of present study was to assess the long time storage consequence on volatile oil, oleoresin and phytochemical constituents of cumin seed stored for 1, 12, 24, 36, 48, and 60 months at ambient condition under standard storage practice. The study shows that volatile oil estimated by with hydro distillation method, yield reduced from 4.1% to 3.25% and 2.10%, whereas the oleoresin by soxhlet extraction with solvent petroleum ether, content reduced from 16.11% to 15.95% and 14.32% in cumin seed upon storage for 1–36 and 60 months, respectively. Total phenolic content (TPC) estimated by Folin-Ciocalteau (FC) reagent method from 80% methanolic extract, was reduced from 12.60 ± 0.934 to 10.08 ± 0.32 mg Gallic acid equivalent (GAE)/g cumin seed upon 48 months of storage whereas total flavonoid content was reduced from 7.53 ± 0.07 to 6.92 ± 0.31 mg Quercetin equivalent (QE)/g cumin seed upon 60 months of storage. Antioxidant capacity of the methanolic extract were measured as 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging potential and ferric reducing antioxidant power (FRAP) assay. DPPH scavenging potential was reduced from 743.26 ± 74 to 588.62 ± 38 milimolar Ascorbic acid equivalent (mM AAE)/g cumin seed and FRAP value was reduced from 720.54 ± 33 to 474.88 ± 31 milimolar Ferrous sulfate equivalent (mM FE)/g cumin seed during long term storage upto 60 months with respect to fresh harvest. The storage upto 36 months had diminutive reduction effect on oleoresin, volatile oils and phytochemical constituents whereas further storage till to 60 months showed marginal reduction in both oils and phytochemical constituents in cumin seed which may lead to some extent decreases in its flavor and aroma characteristics as well as medicinal values.
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