Qualitative phytochemical screening of aqueous and ethanol extracts of selected Ghanaian spice

Spices are recognized not only for their culinary value but also for their rich content of bioactive compounds with potential health benefits. This study aimed to qualitatively evaluate the phytochemical constituents of aqueous and ethanol extracts of five widely used Ghanaian spices: black pepper (Piper nigrum), grains of paradise (Aframomum melegueta), cloves (Syzygium aromaticum), West African pepper (Xylopia aethiopica), and habanero pepper (Capsicum chinense). Plant materials were collected from local markets, processed, and subjected to solvent extraction using water and ethanol. Standard qualitative assays were employed to detect major secondary metabolites, including alkaloids, flavonoids, saponins, phenolics, and phytosterols. Results revealed that aqueous extracts generally yielded a broader spectrum of phytochemicals than ethanol extracts, with flavonoids being the most consistently detected class across species. Cloves exhibited the richest phytochemical profile, containing flavonoids, saponins, phenolics, and phytosterols in both solvent systems. Species-specific variations were noted, such as the presence of alkaloids exclusively in the aqueous extract of black pepper.