EVALUATION OF IN VITRO ANTIOXIDANT POTENTIAL OF SPENT CHILLI AND SPENT CUMIN OBTAINED AFTER OLEORESIN EXTRACTION

Objective: Chilli spent residue (CHSR) and Cumin spent residue (CSR) obtained after oleoresin extraction is known to be rich in polyphenols, however, the very limited commercial application is known except for its use as veterinary feeds. Considering that a huge residue is left over by oleoresin spice industry, application-oriented utilization of spent residue of chilli and cumin is warranted. In these lines, we in this study evaluate the antioxidant potential of Chilli spent residue (CHSR) and Cumin spent residue (CSR) obtained after oleoresin extraction by DPPH method. Methods: In vitro radical scavenging activity of CHSR and CSR obtained after oleoresin extraction was evaluated by checking its role in scavenging DPPH. Results: The spent chilli extract exhibited higher DPPH scavenging activity when compared to the spent cumin and the IC 50 values of spent chilli; spent cumin and ascorbic acid were found to be 186.23±1.05 µg/ml, 284±1.03 µg/ml and 33.21±1.04, respectively. As CHSR and CSR obtained after oleoresin extraction is known to be rich in polyphenols, these might be responsible for potent and significant antioxidant activity observed. Conclusion: This study shows that by-products obtained/generated in oleoresin industry can be utilized as value added product. Future work will be interesting to know the chemical composition and better understand the mechanism of action of the antioxidants present in the extract for development as a drug for therapeutic application.