Determination of Nutrient Profiles of Clove, Ajwain and Fennel Seeds: An In-vitro Study

Introduction: Spices have long been a central part of world cuisines, particularly in India, where they are not only prized for their flavoring potential but also for their medicinal properties. Indian spices and condiments, used since ancient times to enhance food flavor, are rich in macro and micronutrients, as well as significant secondary metabolites. Their nutritional and chemical attributes yield considerable medicinal effects, including antibacterial, antioxidant, and anticancer activities, thereby enhancing their economic and therapeutic importance. Aim: The research aims to investigate the nutritional composition, phytochemical profiles, and antioxidant potential of three widely used spices: ajwain (Trachyspermum ammi), clove (Syzygium aromaticum), and fennel (Foeniculum vulgare). Materials and Methods: This research employs an in-vitro study to assess the nutritional, phytochemical, and antioxidant properties of ajwain seeds, cloves, and fennel seeds. Ajwain seeds, cloves, and fennel seeds were procured from a local market in Thiruvananthapuram, Kerala. They were dried and powdered into fine powders. Nutrient content such as moisture, ash, crude fiber, fat, protein, iron, calcium, carbohydrates, and vitamin C was determined using standard Association of Official Analytical Chemists (AOAC) procedures, including the anthrone method, solvent extraction, Kjeldahl method, titration, and ascorbic acid assay. Phytochemical assays for alkaloids, phenols, terpenoids, and flavonoids were conducted using standard solvent extraction methods with water, methanol, ethanol, chloroform, and acetone. The antioxidant activity was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, and absorbance was recorded at 517 nm to determine antioxidant potential. Results: Clove was found to be abundant in carbohydrates (37.06 g/100 g), crude fiber (17.41 g), protein (9.9 g), calcium (146 mg), iron (9.6 mg), and vitamin C (5.7 mg), while fennel seeds also exhibited a nutrient-dense profile, significantly contributing to a balanced diet. Antioxidant assessments demonstrated significant dose-dependent activity in all three spices, with ajwain seeds achieving up to 33.13% inhibition at the highest concentration, clove reaching 31.09% inhibition at 1.0%, and fennel seeds showing strong antioxidative potential, particularly at higher doses, with 38.32% inhibition at 1.0%. Conclusion: This research underscores that ajwain seeds, cloves, and fennel are excellent sources of valuable nutrients and bioactive phytochemicals, displaying significant, dose-related antioxidant activities. Such properties mark them as diversified dietary and therapeutically beneficial agents, possessing broad utility in nutrition, medicine, and industry.