Phytochemical analysis and estimation of Lycopene and ?-carotene content in n-hexane extracts of different spices

Spices are an important commercial crop in India. These Spices constitute an essential group of agricultural commodities. A spice is a seed, fruit, root, bark, and also other plant substance with an aromatic or strong taste used to enhance the flavor of foods. Spices like leaves, flowers, or stems of plants are used for flavoring and garnish. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production there are over 80 pieces grown in different parts of the world, and around 50 pieces are grown in India. In India, abundant quantities of spices are pepper, ginger, turmeric, chili, cardamom, fenugreek, dill, cumin ajowan, cinnamon, clove, nutmeg and mace. Spices and herbs are plant-derived substances that add flavor to any dish. This study was carried out on the five spices, star anise family Schisandraceae, Mace family Myristicaceae, Black pepper family Piperaceae, Eugenia caryophyllata, family Myrtaceae, Caraway seeds, family Apiaceae, and to determine the phytochemical constituents like alkaloids, carbohydrates, glycosides tannins, flavonoids, saponins phenols, and terpenoids, reducing sugars, amino acids, and also to study the βcarotene and lycopene contents in all the five species.