Aim: The present study was undertaken to establish a suitable drying process for Garcinia cowa and Garcinia pedunculata fruits for maximum retention of their nutritional qualities. Methodology: Slices of three different thickness with 0.3, 0.6, 0.9 cm of G. cowa and G. pedunculata fruits were dried by sun drying, solar drying and by cabinet drying at three different temperatures (50°C, 70°C and 90°C). Results: The mean crude fat and ash content were higher in G. cowa than G. pedunculata while later was found rich in crude protein and Fe contents. Total phenol content ranged between 881.31-888.65 and 719.00-736.74 mg gallic acid equivalent 100 g-1, total flavonoid content between 89.21-90.06 and 51.00-52.54 mg quercetin equivalent 100 g-1 and mean HCA contents ranged between 3.13-3.92% and 1.84-1.99% for G. cowa and G. pedunculata, respectively. The methanolic extracts exhibited significant antioxidant activity. With lower IC50 values, G. cowa had higher antioxidant activity than G. pedunculata. Interpretation: Oven drying at 50°C and 0.9 cm slice thickness for drying resulted in better retention of total phenolic and flavonoid contents with better antioxidant activities.

Antioxidants prevent the damage done to cells by free radical‐molecules that are released during the normal metabolic process of oxidation. Some of these free radicals include reactive oxygen free radicals species (ROS), reactive hydroxyl radicals (OH), the superoxide anion radical (O2), hydrogen peroxides (H2O2) and peroxy (ROO) which generates metabolic products that attack lipids in cell membranes or DNA. These are associated with several types of biological damage, DNA damage; carcinogenesis and cellular degeneration related to aging and also contribute to heart disease and arthritis. Spice coriander reduces fever and promotes a feeling of coolness. It is highly beneficial in the deficiency of vitamin A, B1, B2, C and iron. High concentration of polyphenol and other bio reactive components are reported in this spice. The present study was aimed to determine the antioxidant properties of coriander. The antioxidant activity of polyphenolic extracts of Coriandrum Sativum was evaluated in vitro with the systronic Spectrophotometer at 517nm based on the reduction of the stable DPPH free radical. Total phenolic content extracted from the coriander spice sample was 240.0 mg GAE/g dry weight of the spice as estimated by Folin's reagent and calculated with standard curve prepared with gallic acid by the same procedure. Antioxidant activity measured from coriander as DPPH free radical scavenging activity was dose dependent. Incubation of 10μl of extract in DPPH free radical solution eradicated free radicals and caused decrease in OD of 0.01. Antioxidants present in coriander extract were able to protect DNA damage against hydroxyl ion caused by (ferrous sulphate + H2O2 + ascorbate) Fenton's reaction. The study indicate coriander is one of the most effective spice in terms of antioxidant properties and can serve as natural source to develop the free radical scavengers and antioxidant agents.