This paper reviews advances in qualitative and quantitative thin layer chromatography
analytical methods published from 2000–2018 for assessing quality, adulteration, and …

Spices have broadly been used as food flavoring and folk medicine since ancient times.
Numerous phytochemicals have been identified in spices, namely thymol (ajowan and …

Abstract Pimenta dioica (L.)(Allspice) is commonly known as Jamaica pepper, belongs to the
family Myrtaceae. The present work was aimed to determine the phytochemical screening …

The study explores the antioxidant activity, volatile chemical profile and antifungal potential
of Pimenta dioica leaf essential oil (EO) against toxin producing Aspergillus flavus. GC–MS …

Allspice (Pimenta dioica L.) has been used since time immemorial for its culinary and
medicinal qualities. Its unique characteristics are flavor conglomerates of cloves, nutmeg …

Spices are the dried parts of aromatic plants, excepting the leaves, usually used for
flavoring, seasoning and imparting aroma in foods. They contain many classes of valuable …

The study examined the effects of herb drying, salt concentration, pH, and sampling
approach on essential oil yield and composition in Pimenta dioica (L.) Merr. Fresh samples …

The emergence of new diseases and the increased use of antibiotics have led to the
development of resistant bacterial strains. Thus, there is greater attention to seek new …

The chemical composition of essential oils from the fresh leaf of Pimenta dioica (L.) Merill.
growing in the Western Ghats, India was investigated for the first time. Hydro-distillation …

ABSTRACT The Myristica fragrans Houtt (Nutmeg) a vital spice in the Myristicaceae family,
extensively used in food flavouring and traditional medicine. The steam distillation is used to …