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Nutraceutical potential of North-West Himalayan spices Allium stracheyi and Angelica glauca and their comparison with commonly used spices

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Abstract

Proximate and mineral composition, phytochemical content, antinutrient content, and antioxidant activities of Himalayan spices have been analyzed for estimating their nutraceutical potential and compared with other commonly used spices. For understanding the closeness among the spices, factor analysis, and cluster analysis was carried out. The Himalayan spices were found rich in important nutraceutical components and equivalent to other commercially available spices. Allium stracheyi has shown far proximity, and Angelica glauca has shown proximity with the rest of the spices except Syzygium aromaticum and Curcuma longa. As the Himalayan spices have high nutraceutical potential, so can be used as nutraceutical as well as for fortification of food.

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Acknowledgements

Authors are grateful to Director GBPNIHESD for extending the facilities. We also thank NMSHE for the HPLC facility.

Funding

This work was supported by the Department of Science and Technology- NRDMS, Ministry of Science and Technology [NRDMS/SC/ST/05/016].

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Authors and Affiliations

  1. G. B. Pant National Institute of Himalayan Environment, Kosi-Katarmal, Almora, Uttarakhand, 263643, India

    Vasudha Agnihotri, Sofiya Anjum & Smita Rana

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  1. Vasudha Agnihotri
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  2. Sofiya Anjum
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  3. Smita Rana
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Correspondence to Vasudha Agnihotri.

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Chemical compounds studied in this article

Quercetin [PubChem CID: 5280343], Ascorbic acid [PubChem CID: 54670067], Tannic acid [PubChem CID: 16129778].

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Agnihotri, V., Anjum, S. & Rana, S. Nutraceutical potential of North-West Himalayan spices Allium stracheyi and Angelica glauca and their comparison with commonly used spices. Food Measure 14, 1708–1719 (2020). https://doi.org/10.1007/s11694-020-00419-y

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