Thin-layer chromatography in spices analysis

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 compounds, which can also exert different biological activities, such as antioxidant and antimicrobial activity. Since spices contain important bioconstituents, they are often adulterated in economical purposes, not only by the botanical and geographical origin, but also by...