International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:2, February, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(2): 116-122

Preliminary Phytochemical Screening of Different Solvent Extracts of Selected lndian Spices
V. Jyothiprabha* and P.Venkatachalam
PG and Research Department of Microbiology, Sengunthar Arts and Science College, Thiruchengode-637205, Namakkal, India
*Corresponding author

Spices has been added to foods since ancient times, not only as flavoring agent, but also as food preservatives and folk medicines. The present study focuses on thephytochemical analysis of five well known Indian spices namely clove, pepper, nutmeg, cinnamon and saffron. Phytochemical compositions of spices were carried out for the methanol, ethanol, acetone, chloroform and distilled water extracts. Qualitative phytochemical analysis of these spices extracts confirm the presence of various phytochemicals like alkaloids, carbohydrates, phenol, glycosides, terpanoids, flavonoids, saponins, proteins, steroids and tannins.

Keywords: Phytochemical analysis, alkaloids, Saffron, Nutmeg

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How to cite this article:

Jyothiprabha, V., and Venkatachalam, P. 2016. Preliminary Phytochemical Screening of Different Solvent Extracts of Selected lndian Spices.Int.J.Curr.Microbiol.App.Sci. 5(2): 116-122. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.