Comparative analysis of grinding methods for health promoting phenolic content, flavonoids and antioxidant potential of oil-bearing cumin seeds
Comparative analysis of grinding methods cumin seeds
DOI:
https://doi.org/10.21921/jas.v10i04.14379Keywords:
Antioxidant, Cuminum cyminum, DPPH, Essential oil, FlavinoidsAbstract
Cumin is the major seed spice crop of India mainly grown in Rajasthan and Gujarat states. This is a low volume high value crop with very rich medicinal properties. Cumin is rarely exploited crop for advanced scientific research and for its medicinal potential. Antioxidant potential of cumin powder with low temperature grinding and machine grinding has been compared in this study. It is analyzed that cumin powder grinded in liquid nitrogen (low temperature) is having high flavonoid content (0.032 mg/g), high phenolic content (1.02 mg/g), more antioxidant potential (1.12 mg/g), higher of DPPH (97.07%), reduction in the reducing power (0.091), as compared to the machine grinded powder. Results indicated that the low temperature grinding is better technology to maintain the antioxidant potential of the cumin seeds in powder form.
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