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

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.