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Physicochemical characterization and nutraceutical compounds of the selected spice fixed oils.

Manasa, V. and Vaishnav, Salony R. and Ajay, W. Tumaney (2020) Physicochemical characterization and nutraceutical compounds of the selected spice fixed oils. Journal of Food Science and Technology. ISSN 0022-1155

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Abstract

Spices and herbs are well appreciated for their medicinal properties since ancient times. Till date, spices are being explored for volatile oils (essential), flavour and for addressing many chronic diseases. In the present study, we investigated the physicochemical properties, fatty acid composition, differential scanning calorimetry (DSC), elemental composition and nutraceutical compounds of fixed oils (non-volatile) from five selected spices viz., Alpinia galanga, Cinnamomum zeylanicum, Trigonella foenum-graecum, Foeniculum vulgare, and Myristica fragrans. The fixed oil (FO) content of volatiles-free powders of the five selected spices ranged from 1.58% (C. zeylanicum) to 26.43% (M. fragrans). The studied FO showed a good quality index which was analysed by estimation of free fatty acids, iodine value and unsaponifiable matter. The fatty acid analysis showed high palmitic acid in the FO of A. galanga and C. zeylanicum. High linoleic, oleic, and myristic acid levels were observed in T. foenum-graecum, F. vulgare and M. fragrans FOs, respectively. The nutraceutical compounds such as total phenolics were high in C. zeylanicum FO (0.53%). Hence the studied FO could be an excellent alternative to oil nutraceutical compounds. It may be used as a functional ingredient in foods which needs further validation for value addition.

Item Type: Article
Uncontrolled Keywords: Spices Fixed oil Physicochemical properties DSC Nutraceuticals
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Lipid Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jan 2021 06:50
Last Modified: 01 Jan 2021 06:50
URI: http://ir.cftri.com/id/eprint/14741

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