Multifaceted Properties of Fenugreek Seeds: Physicochemical, Functional, and Antioxidant Perspectives

Fenugreek seeds ( Trigonella foenum-graecum ) are widely recognized for their dual role, both as a culinary ingredient and a medicinal herb. Traditionally, fenugreek seeds have gained increasing scientific interest due to their rich nutrient profile and potential health benefits, making them valuable for food and nutraceutical applications. This study is aimed at comprehensively analyzing the physicochemical and fatty acid profile of fenugreek seeds. Moisture, ash, lipid, protein, and fiber content were determined, and various physical and functional properties were evaluated. The oil analysis investigated key physicochemical factors such as color, acid value, peroxide value, iodine value, and saponification value to provide a comprehensive evaluation of the oil’s quality and stability. Proximate analysis revealed that fenugreek seeds are a source of protein (25.24%), dietary fiber (7.89%), and lipids (6.84%). The seeds demonstrated significant water and oil absorption capacities, indicating their potential as a food ingredient with good emulsifying and foaming properties. The research findings also indicated the presence of diverse fatty acids, including monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and negligible total trans‐fatty acids. It was found that both the oil samples (cold‐pressed and solvent‐petroleum ether extracted) contained two primary components, namely, linolenic acid and linoleic acid, categorized as polyunsaturated Omega‐6 fatty acids. These fatty acids are known for their notable therapeutic potential in managing cardiovascular diseases and anticancer properties.