SPECTROPHOTOMETRIC AND HPTLC STUDIES ON SELECTED INDIAN SPICE EXTRACTS

The present work was carried out with a view to analyze the major phytochemical compounds of Indian spices, dalchini (Cinnamon zeylanicum) bark and coriander (Coriander sativum) fruit. Hydro-alcoholic extracts were prepared from selected spices and analyzed for extract yield, loss on drying (LOD) and pH. phytochemical compounds such as total alkaloids, phenols, flavonoids and tannins were quantified by spectrometric methods. Hydro-alcoholic extracts from selected spices revealed the pH to be between 5.36-5.62, loss on drying 12.54–15.41% and extract yield 8.62–29.19%w/w. Among the investigated samples, higher levels of alkaloids (2.63%) and flavanoids (3.42%) were found in C. sativum while C. zeylanicum exhibited high content of total phenolics (3.35%) and tannins (0.82%). The hydro-alcoholic extracts were subjected to HPTLC analysis and the results suggested the presence of two different major phytochemical compounds in C. zeylanicum, whereas Coriander sativum extract displayed three major peak. C. sativum extracts showed relatively similar spots with Rf values, which indicates the presence of four similar types of flavonoids in each extract. Due to the presence of various phytochemical constituents and favorable extract yield, LOD and pH, the presently investigated spice extracts can be used in drug formulations.