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 ± 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. Practical applications Value addition of agro-industrial waste pertain great interest for research, as it is a probable source of bioactive phytochemicals. Spent cumin generated from the ayurvedic medicine industry was screened for bioactive components; and compared with fresh cumin. The study indicates that the cumin seed residue from industries could be utilized for further value addition for the recovery of essential oil, oleoresin, and antioxidant dietary fiber. The present work is of great significant to food/pharmaceutical industries in terms of better utilization of natural resources for sustainable development and to address the issue of environmental pollution by better management of industrial waste.