Spent residue from cumin – a potential source of dietary fiber

Sowbhagya, H. B.; Suma, P. Florence; Mahadevamma, S.; Tharanathan, R. N.

doi:10.1016/j.foodchem.2007.01.066

Cited by 90 publications

(68 citation statements)

References 14 publications

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“…Physicochemical properties 2.10.1. Water retention capacity (WRC) WRC was determined according to the method reported by Sowbhagya et al (2007). DFs (1 g) were hydrated in 30 mL distilled water at room temperature for 18 h and centrifuged at 3000g for 20 min.…”

Section: Particle Size Distributionmentioning

confidence: 99%

“…WSC was determined according to the method reported by Sowbhagya et al (2007). DFs (0.2 g) were hydrated in 10 mL distilled water in a graduated test tube at room temperature for 18 h. The bed volume was recorded; WSC was calculated by the following equation,…”

Section: Water Swelling Capacity (Wsc)mentioning

confidence: 99%

“…Siow and Gan (2014) extracted cumin seed protein isolate using phosphate buffer (pH 8) and examined its structure, amino acid composition, a-amylase inhibition activity, DPPH free radical-scavenging activity, and reducing power. Cumin contains 59% TDF, while deoiled cumin (following essential oil and oleoresin extraction) contains 62.1% total dietary fiber (TDF), 3.3 g/g WHC, 4.0 g/g WRC, and 4.47 ml/g WSC (Sowbhagya, Suma, Mahadevamma, & Tharanathan, 2007). However, there is little information on the extraction methods, chemical composition, structural, physicochemical, and functional properties of deoiled cumin DF.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

2016

Food Chemistry

256

200

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Section: Particle Size Distributionmentioning

confidence: 99%

Section: Water Swelling Capacity (Wsc)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

2016

Food Chemistry

256

200

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“…Almost same amount of SC has generated from Ayurvedic industry also (unpublished data collected from various Ayurvedic industry). Sowbhagya et al (2007) reported that SC is a potential source of dietary fibre.…”

Section: Introductionmentioning

confidence: 99%

Nutraceutical properties of cumin residue generated from Ayurvedic industries using cell line models

et al. 2016

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Spent cumin (SC), generated from Ayurvedic industry, was evaluated for its nutraceutical potential in terms of antioxidant, antidiabetic and anticancer properties, and compared with that of the raw cumin (RC). SC and RC seeds were extracted with ethyl acetate (E) and methanol (M). SCM (methanol extract) were rich in p-coumaric acid, ferulic acid, ellagic acid and cinnamic acid (6.4445, 5.8286, 2.1519, 4.3085 mg/g dry extract). SCM reduced Fe 2? ion (89.68 lM AA/g dry weight), scavenged DPPH radical (IC 50 -238.6 lg/mL), better a-amylase inhibition (IC 50 -337.22 lg/mL) and glucose uptake activity in 30.7% of L6 cells. SCM inhibited viability, retarded migration area up to 41.02%, arrested cell cycle at S phase and induced apoptosis in 2.45% of HT29 colon cancer cells. The results indicated that dietary interventions using nutraceutical food formulation made out of SC can play a significant role in the prevention and management of degenerative diseases.

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“…Las propiedades funcionales de la FD fueron determinadas de acuerdo con la metodología propuesta por Sowbhagya, Suma, Mahadevamma, & Tharanathan (2007).…”

Section: Determinación De La Fibra Dietaríaunclassified

Propiedades hidrodinámicas de la fibra dietaría a partir de harina de cáscaras de naranja (Citrus sinensis) y mango (Mangifera indica L)

Girón¹,

Escué²,

Rojas³

2015

Ingenium

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En este estudio se determinaron diversas propiedades fisicoquímicas e hidrodinámicas para la fibra obtenida a partir de cáscaras de naranja y mango, con el fin de conocer características de su capacidad de absorción, la cual se expresa como la cantidad máxima de retener agua o aceite por gramo del material seco de cada una de las muestras evaluadas. Para determinar las propiedades hidrodinámicas de las muestras se necesitó el epicarpio de dichas frutas totalmente seco y molido. El contenido de fibra fue evaluado bajo el método enzimático gravimétrico y se evaluó el efecto de la temperatura sobre las propiedades funcionales de hidratación de la fibra. Los resultados obtenidos evidencian que el contenido de fibra total y las propiedades hidrodinámicas evaluadas en las harinas obtenidas de los epicarpios del mango y la naranja no se ven afectadas a temperaturas comprendidas entre los 25°C y los 80°C, lo que permite concluir que estás harinas son una fuente alternativa que pueden ser usadas como un sustituto de fibra dietaría en la industria alimentaria.

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Spent residue from cumin – a potential source of dietary fiber

Cited by 90 publications

References 14 publications

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

Nutraceutical properties of cumin residue generated from Ayurvedic industries using cell line models

Propiedades hidrodinámicas de la fibra dietaría a partir de harina de cáscaras de naranja (Citrus sinensis) y mango (Mangifera indica L)

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