Effect of phytonutrient content in different types of cooking Methods of seed spices

The aim of the study is to determine the phytonutrient content in fresh and dried seed spices and compare with various traditional cooking methods. Spices may be derived from parts of the plant: bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles or the entire plant tops. The phytonutrient contentslike lycopene, polyphenol and total carotenes in fresh, dried, roasted, paste, and decotion of seed spices were determined by using ethanol and acetone solution. Commonly consumed seed spices like sesame, pepper, coriander seeds, poppy seeds and mustard used in Kerala and Tamilnadu were studied, by using UV spectrophotometry and calorimetric methods. Cooking caused a significant change in some components of the proximate nutrients. Lycopene content was increased in dried spices when compared to fresh spices. Polyphenol content increased to some extent in roasted and dried spices. An increase in total carotene content was observedin dried and roasted spices. When spice were blended and made into a paste there was loss of flavour and aroma and spice oil oozes out and there is reduction in phytonutrient content.