FUNCTIONAL, ANTIOXIDANT, ANTIMICROBIAL POTENTIAL AND FOOD SAFETY APPLICATIONS OF CURCUMA LONGA AND CUMINUM CYMINUM

Turmeric (Curcuma longa) and Cumin (Cuminum cyminum) seeds are common spices used in foods and are necessary commodity of kitchens. They have known potential in health and pharmacentical industries. In present study, we explored the antibacterial, antifungal, antioxidant and functional properties of turmeric and cumin seeds extracts. The extracts were also used against Escherichia coli in active packaging for pathogen control and food safety. It was found in the study that, phlobatannins, flavonoids, alkaloids and quinon were absent while the coumarin and terpenoids were present in cumin, whereas turmeric was found rich in phlobatannins, flavonoids, alkaloids, terpenoids and quinon except coumarin, which was found absent. The total phenolic contents of cumin and turmeric were estimated as 51.2 mg/g and 20 mg/g of dry weight equivalent to gallic acid. The DPPH radical scavenging activity of 44% and 46% were recorded for cumin and turmeric respectively. The FTIR analysis established the presence of different functional groups preliminary confirmed by chemical analysis. Both cumin and turmeric were found active against a group of pathogenic bacteria including, Salmonella typhi, Pseudomonas aeruginosa, Staphylococcus aurous and Escherichia coli. Enhanced antibacterial activity of cumin was noted compared to turmeric extracts. Both extracts were found active against different fungal species, Mucor mucedo, Aspergillus flavus, Aspergillus niger and Saccharomyces boulardii. Cumin and Turmeric extracts incorporated in alginate- based film for packaging and foodborne pathogens control in meat were found reducing the number of pathogenic bacteria E. coli.