ANTIOXIDANT ACTIVITY OF WATER EXTRACTS FROM THERMALLY TREATED BLACK PEPPER (PIPER NIGRUM, LINN.) AND CUMIN (CUMINUM CYMINUM LINN.)

摘要

Spices and herbs are well-liked ingredients in every cuisine. Researchers have focused on the active components of spices, not only from a flavour standpoint, but also from functional perspective, to explore the antioxidant properties.Black pepper (Piper nigrum L), the king of spices is famous for its pungency and aroma. It is an important ingredient of indigenous medicine. The various medicinal effects of black pepper include anti microbial activity, anti carcinogenic activity, improving digestion,for cold, cough, sore throat and toothache and for treating worms and piles. Cumin (Cuminum cyminum L) grows on a small slender annual herb of the coriander family Umbelliferae and is used for many digestive disorders. It is also indicated in relieving sleeplessness and for amnesia or dullness of memory2. The oil of cumin seed is used in perfumery and for flavoring liquors and cordials, and it is used as a carminative. Cumin seeds possess an aromatic odour and have a spicy and bitter taste.