Phytochemical Screening and Pharmacological Applications of Some Selected Indian Spices

Spices have been added to foods since ancient times, not only as flavoring agents, but also as folk medicines and food preservatives. The current investigation deals with the extraction and phytochemical analysis of Syzygium aromaticum, Piper nigrum and Cinnamomum verum which are one of the most important spices used in India. The presence of phytochemicals including phytosterols, saponins, alkaloids, phenolic compounds, tannins, proteins, glycosides, flavonoids, carbohydrates, quinones, coumerin, terpenoids, anthocyanins and emodins were determined for their presence. Phytosterols, glycosides and terpenoids were present in all the species. Saponins and carbohydrates are present only in Syzygium aromaticum, while proteins are found in Piper nigrum. While anthocyanins and emodins were absent in the extracts of all the studied spices. It is concluded that the extracts of all the studied spices consists of important constituents having pharmacological activities.