Spices and herbs are well appreciated for their medicinal properties since ancient times. Till date, spices are being explored for volatile oils (essential), flavour and for addressing many chronic diseases. In the present study, we investigated the physicochemical properties, fatty acid composition, differential scanning calorimetry (DSC), elemental composition and nutraceutical compounds of fixed oils (non-volatile) from five selected spices viz., , and . The fixed oil (FO) content of volatiles-free powders of the five selected spices ranged from 1.58% () to 26.43% (). The studied FO showed a good quality index which was analysed by estimation of free fatty acids, iodine value and unsaponifiable matter. The fatty acid analysis showed high palmitic acid in the FO of and . High linoleic, oleic, and myristic acid levels were observed in , and FOs, respectively. The nutraceutical compounds such as total phenolics were high in FO (0.53%). Hence the studied FO could be an excellent alternative to oil nutraceutical compounds. It may be used as a functional ingredient in foods which needs further validation for value addition.
