QUALITATIVE PHYTOCHEMICAL SCREENING OF ETHANOLIC EXTRACTS FROM CINNAMON, GARLIC, AND GINGER: TRADITIONAL RELEVANCE AND PHARMACOLOGICAL POTENTIAL

Nguyen Cao Heng, Soeun Sokhomrothavatanak, Huot Justin, Ly Rattanaksamnang, Lim Sokpheng, Dr. Muthukumaran Pakkirisamy*

The interest in plant-derived compounds has increased considerably due to their wide range of pharmacological activities and relatively low toxicity as compared to synthetic drugs. The study is aimed at the qualitative phytochemical screening of ethanolic extracts obtained from three commonly consumed spices: cinnamon, Cinnamomum verum; garlic, Allium sativum; and ginger, Zingiber officinale. These spices are widely used in culinary and traditional medicinal activities of various cultures. The screening was performed following the standard qualitative phytochemical methods for alkaloids, flavonoids, phenolic compounds, tannins, saponins, glycosides, phytosterols, carbohydrates, coumarins, and proteins. The results clearly indicate that flavonoids, alkaloids, phenols, and carbohydrates are present in all the samples. These findings have consequently supported some of the ethnopharmacological uses of these plants and give credence to the assertion regarding their therapeutic value. Further studies on quantitative analysis, bioactivity-guided fractionation, and in vivo are required to explore their potential as novel pharmacological agents.