TOTAL PHENOLIC CONTENT AND PHYTOCHEMICAL ANALYSIS OF CUMIN AND CLOVE
Deepali J. Gore, Z. H. Khan*, S. M. Mular and Nazia D. Khan
ABSTRACT
Spices are building block of flavor in food. Their primary functions are to provide aroma, texture and color to
food. In addition they also act as preservativeand provide nutritional, and health benefits. Cumin (cuminnum
cyminum) locally known as ‘Zeera’ is a flowering plant in a family Apiaceae. Clove (Dendrophthoe Pentandre
(L). Is one of semi-parasitic plants belonging to the Loranthaceae family.A large no of spices are claimed to
possess the antioxidant and antibiotic properties in the traditional system and are also use extensively by the tribal
people world wide. The purpose of the study was to determine the content of secondary metabolices in cumin and
clove extract through phytochemical screening and total phenolics compounds for this methnolic extract of cumin
and clove were prepared by soxhlet extraction method. After extraction, the extraxt was taken in beaker and kept
on hot plate and heated at 30-40 ºc till all the solvent got evaporated. Dried extract was used for the further study.
The highest total phenolics content was found in cumin i.e 78.37mg GAE/mg as compare to clove that is 38.97 mg
GAE/mg .Where as flavonoid was present in cumin and absent in clove.
Keywords: Cumin,clove,phytochemical screening,total phenolic content.
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