Phytochemical Analysis of Some Selected Spices

  Jayshri Ramrao Mulay,  Jayesh Salve

Spices have been defined as plant substances from indigenous or exotic origin, aromatic or with strong taste, used to enhance the taste of foods. Herbs and spices have been used during the middle Ages for flavouring, food preservation, and/or medicinal purposes. The present study was carried out on the four spices, Cinnamomum verum (Cinnamon), Illicium verum (Star anise), garlic cloves (Allium sativum), and dried turmeric powder (Curcuma longa), Capsicum Annuum L. Coriandrum Sativum L. Dhane Piper Nigrum L -Mire Ferula Asafoetida L- Hing TrigonellaFoenum-Graecum L-Methi Zingiber Officinale Rosc. Sunth to determine their phytochemical constituents and were proved to have the potential to act as a source of useful drugs and also to improve the health status of the consumers as a result of the presence of various compounds that are vital for good health.

Keywords- Spices, Phytochemicals, Cinnamomum verum (Cinnamon), Illicium verum (Star- anise), Garlic cloves (Allium sativum), Curcuma longa.( turmeric powder). Capsicum Annuum L. Coriandrum Sativum L. Dhane Piper Nigrum L -Mire Ferula Asafoetida L- Hing TrigonellaFoenum-Graecum L-Methi Zingiber Officinale Rosc. Sunth

Unique Identification Number - IJEDR1802052
Page Number(s) - 296-299
Pubished in - Volume 6 | Issue 2 | April 2018
DOI (Digital Object Identifier) -   
Publisher - IJEDR (ISSN - 2321-9939)

  Jayshri Ramrao Mulay,  Jayesh Salve,   "Phytochemical Analysis of Some Selected Spices", International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.6, Issue 2, pp.296-299, April 2018, Available at :http://www.ijedr.org/papers/IJEDR1802052.pdf