Abstract

S.Kumaravel^{1* ,} and K. Alagusundaram²

DOI : http://dx.doi.org/10.13005/ojc/300231

Vegetarian and non vegetarian Indian diet consists of various cereals and vegetables along with spices, often used in the preparation of curries. The nutritive potential of trace element has been evaluated using Inductively coupled plasma optical emission spectrometry (ICP-OES). In this study, 15 trace elements like As,Hg,Se,Zn,P,Pb,Cd,Fe,Mn,Cr,Mg,Cu,C,Na and K have been determined in Five Indian  popular spices. The result shows that the spice Aniseed contains Phosphorous (2027.10±14.0 mg/kg), Iron (5.40±2.0 mg/kg), Magnesium (270.10±7.0mg/kg), Calcium (602.8±4.0 mg/kg), Sodium (365.10±3.0 mg/kg) and Potassium (887.80±11.0 mg/kg).  The spice Poppy seeds showed Phosphorous content of (3980.0±13.5mg/kg), Iron (5.475±2.5 mg/kg), Magnesium (287.20±14.0 mg/kg), Calcium (690.50±4.0 mg/kg), Sodium (81.16±5.0 mg/kg) and Potassium (746.70±6.0 mg/kg). The spice Cloves showed that it contains Phosphorous (6355.0±20.0 mg/kg), Iron (1.699±0.2mg/kg), and Potassium (318.01±5.0 mg/kg). The spice Ajwain seeds showed the presence of Phosphorous (1764.0±16.0 mg/kg), Iron (17.87±8.0 mg/kg), Manganese (5.729±2.6 mg/kg) and Calcium (1353.0±10.0 mg/kg), The spice Fenugreek seeds showed that it contains Phosphorous (2950.0±17.5 mg/kg) and Potassium (124.82±2.0 mg/kg). Heavy metals As and Hg are absent in all five spices. Heavy metals Cr, Cd and Pb are absent in Cloves, Fenugreek and Ajwain species. The results showed that the spice powder is a good source of calcium, potassium, magnesium, Iron and Phosphorous.

ICP-OES; Minerals; food quality; Quantitative analysis

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