Comparative Analysis of Medicinal Properties of Different Condiments Daily Used in Indian Food

The hot continuous extraction (Soxhlet extraction) was carried by using different solvents from daily used condiments such as garlic, ginger, turmeric, cinnamon and clove. Those extracts were qualitatively screened for the presence of the secondary metabolites by standardized method. The extracts were quantitatively analyzed for the presence of Flavonoids and Phenolic compounds where the highest concentration of both the compounds were 432.19* and 395.04^ respectively in 70% ethanolic (v/v) extract of clove. Likewise the antioxidant activity of the acetonic extract of garlic 60.58 ± 1.596% of scavenging effect was the highest whereas succeeding highest extract for the activity was for the 95% ethanolic extract of Turmeric with 59.93±1.600% of scavenging effect. There was a trend of relatedness for the concentration of Flavonoids and Phenolic compound with the antioxidant activity. The extracts from cinnamon, clove and turmeric gave a good anti-microbial property against pathogenic bacteria and fungus. In turmeric crude we get 3 bands this shows there are 2 secondary metabolite in it but in purified sample we get 3 band as we use petroleum ether instead of hexane in purified sample so it may be the reason that as petroleum ether is slightly polar it break curcuminoid into curcumin, demethoxycurcumin and bis-demethoxycurcumin. “Out of all samples analyzed,  it was confirmed that turmeric, cinnamon and clove have the higher potential for  antimicrobial property followed by garlic and ginger.” (*- equivalent to mM quercetin; ^- equivalent to mM Gallic acid).