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Prasad. M. P*


Many of the spices and herbs used in day to day cooking have been valued for their medicinal properties in addition to their flavour and fragrance qualities. They have been used in traditional medicines for ages. Herbs and spices have been extensively used as food additives and as natural antioxidants. The present study aims at evaluating the phytochemical compounds and antioxidant properties of spices which are used in south Indian cooking. A total of 10 spices were used in the present investigation namely Methi, Cloves, Cumin, Pepper, Bay leaf, Cinnamon, Saunf, Cardamom, Ajwain, and Mustard seeds. The phytochemical screening and quantitative estimation of the crude yields studied showed that the samples were rich in alkaloids, flavonoids, tannins and saponins. Bay leaf extract showed highest amount of tannic acid. The cloves sample extracted with methanolic Solvent showed a protein content of 7.0% followed by cardamom and saunf with a protein content of 5.5%. The DPPH assay of alcoholic extract of carried out and ajwain showed the lowest value 0f 300μg, which indicated that the concentration is able to reduce the DPPH to 50% from its initial concentration. Mustard, cloves, saunf and cumin showed DPPH reduction above 1mg concentration.

Keywords: Antioxidant, DPPH, Medicinal Plants, Spices.

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