International Journal of Applied Research
Vol. 3, Issue 1, Part H (2017)
Phytochemical screening and total phenolic content of Kalonji and Ajwain seeds
Spices are building block of flavour in food. Their primary functions are to provide aroma, texture and colour to food. In addition they also act as preservative and provide nutritional, and health benefits. Nigella Sativa (black caraway also known as Nigella or Kalonji), often called black cumin, is an annual flowering plant in a family Ranunculaceae. Ajwain (Trachyspermum Ammi (L) is one of semi-parasitic plants belonging to the Appiaceae family. A large no of spices are claimed to possess the antioxidant and antibiotic properties in the traditional system and are also used extensively by the tribal people worldwide. The purpose of the study was to determine the content of secondary metabolites in kalonji and ajwain extract through phytochemical screening and total phenolic content. For this methanolic extract of kalonji and ajwain was prepared by soxhlet extraction method. After extraction, the extract 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 phenolic content was found in kalonji i.e. 3.028mg GAE/mg as compare to ajwain that is 2.164mg GAE/mg. Whereas terpenoids was absent in methanolic extract (kalonji) and steroids was absent in methanolic extract (ajwain). The aqueous extract of kalonji and ajwain was prepared by boiling with distilled water. The extract was taken in beaker and kept on hot plate and heated at 60 ºC till all the solvent got evaporated. Dried extract was used for the further study.
The weight of the dried extract was found in kalonji that is 8.24gm as compare to ajwain that is 6.78gm. Whereas tannins are present in (kalonji) aq extract and absent in (ajwain) aq extract.
How to cite this article:
Sabiha Aafreen, Zia H Khan, Kiran Damodar, Nazia D Khan, SM Mular. Phytochemical screening and total phenolic content of Kalonji and Ajwain seeds. Int J Appl Res 2017;3(1):565-568.