Comparative profiling of phenolics, tocopherols and fatty acid in seed spices

Seed spices such as coriander, cumin, fennel, nigella, ajwain, and fenugreek hold great significance in Indian cuisine and traditional medicine. They are highly valued for their bioactive compounds, including phenolics, tocopherols, and fatty acids. This study aimed to profile these compounds across selected genotypes using chromatographic techniques. The plant materials consisted of seeds from two genotypes each of coriander, fennel, nigella, ajwain, and fenugreek, as well as one genotype of cumin, all procured from ICAR-NRCSS in Ajmer. Phenolics were extracted using 80% methanol and analyzed through Ion Chromatography. Tocopherols were profiled using a Polar Advantage II C-18 column, and fatty acids were quantified as fatty acid methyl esters (FAMEs) using Gas Chromatography. The results indicated that chlorogenic acid was the dominant phenolic compound in coriander, fennel, cumin, and ajwain, while fenugreek and nigella were particularly rich in caffeic acid. Coriander and fenugreek showed the highest tocopherol content, and both fenugreek and nigella had high levels of polyunsaturated fatty acids. In conclusion, coriander and fennel exhibited significant nutraceutical potential due to their resveratrol and tocopherol content, while fenugreek and nigella were rich in antioxidants and anti-inflammatory compounds. These findings provide valuable insights for developing functional foods and value-added extracts derived from seed spices.