ICAR Research Data Repository for Knowledge Management

In recent times, natural food additives are in great demand due to consumers’ preference and health concerns associated with the use of synthetic additives. Agricultural and industrial by-products / wastes are interesting sources of natural additives. By-products of plant food processing represent a major disposal problem for the industry concerned and at the same time, they are also promising sources of food additives, which may be used, because of their desirable functional properties. A number of by-products have been previously studied as potential source of food additives. In the background of present knowledgebase, a systematic investigation on the chemical as well as bioactivity studies of the volatiles and non-volatile fractions from unconventional parts of Cinnamomum zeylanicum (viz., buds, flowers, fruits, fruit stalks - farm by-products) and spent turmeric oleoresin (industrial by-product) were undertaken and the findings of these studies are presented in Part A and B respectively. The objectives of the present investigation in part A for cinnamon unconventional parts were (i) Isolation and identification of volatile oils by GC and GC-MS from the unconventional parts of cinnamon such as buds, flowers, fruits and fruit stalks, (ii) Isolation and identification of the major flavour compound, (iii) Successive extraction of cinnamon fruits with solvents of increasing polarity, (iv) Separation and structure elucidation of bioactive compounds from cinnamon fruits and (v) Antioxidant, antimicrobial and antimutagenic activities of extracts of cinnamon fruits. Similarly, objectives in part B for spent turmeric oleoresin were (i) Isolation and identification of antibacterial, antifungal, antioxidant and antimutagenic fractions from spent turmeric oleoresin, (ii) Development of a method for the isolation of curcuminoids mixture and individual curcuminoids from spent turmeric oleoresin, (iii) Development of an analytical method for the determination of curcumin, demethoxycurcumin and bisdemethoxycurcumin from different varieties of turmeric rhizomes and (iv) Antioxidant activity of curcumin, demethoxycurcumin and bisdemethoxycurcumin.