Quantitative and Qualitative Phytochemicals Profile of Turmeric and Ginger Enriched,non Enriched Black Sugar Cane Jaggery Using Ft- Ir and Lc-Ms Methods

ABSTRACT
This study aimed to evaluate the qualitative and quantitative phytochemical profile of turmeric and ginger-enriched black sugarcane jaggery using FT-IR and LC-MS. The FT-IR analysis provide insight into the functional groups present in the enriched jaggery, confirming the presence of hydroxyl(O-H), carbonyl (C=C), and ethers(C-O) groups, which are characteristics of phenolic compounds, organic acids and flavonoids. a functional food product with potential health benefits. The LC-MS analysis provide insight into the proposed functional groups. The qualitative analysis identified the presence of key bioactive compounds, including alkaloids, flavonoids, phenolic compounds, and saponins, which are known for their antioxidant, anti-inflammatory, antimicrobial, and cardiovascular properties. Quantitative analysis using LC-MS and FT-IR revealed significant enhancements in the phytochemical content of jaggery due to the enrichment process, with higher concentrations of total phenolic content (TPC), total flavonoid content (TFC), and total saponin content (TSC) in the enriched samples compared to plain jaggery. Specifically, ginger-enriched jaggery exhibited higher TPC (293.4 mg/g) and TFC (157.3 mg/g), while turmeric-enriched jaggery showed higher total alkaloid content (TAC) (245.2 mg/g). The comparison with control samples demonstrated that the enrichment process significantly improves the phytochemical profile of jaggery, making it a more potent functional food. The findings suggest that turmeric and ginger-enriched black sugarcane jaggery has the potential to serve as a natural remedy and functional food with enhanced health benefits, including antioxidant activity, anti-inflammatory effects, and cardiovascular support. The study highlights the synergistic effects of combining turmeric, ginger, and jaggery, validating their traditional use in culinary and medicinal practices. These results provide a scientific foundation for the development of innovative functional food products and support further research into the bioavailability, stability, and long-term health effects of these bioactive compounds. The study also underscores the importance of promoting sustainable production practices and leveraging traditional knowledge to address modern health challenges. Overall, this research contributes to the growing body of evidence supporting the use of natural ingredients in functional foods and natural medicine.