177 Efect of low temperature grinding on phytochemicals profle of fenugreek seed powder Prakash M Sirwani 1 , Mukesh N Dabhi* 2 & Pankaj J Rathod 3 1 Department of Processing and Food Engineering, Junagadh Agricultural University, Junagadh-362001, India. 2 AICRP on PHET, Department of Processing and Food Engineering, Junagadh Agricultural University, Junagadh-362001, India. 3 Department of Biochemistry, Junagadh Agricultural University, Junagadh-362001, India. *Email: mndabhi@jau.in Received 06 September 2022; Revised 09 January 2023; Accepted 18 January 2023 Abstract The grinding of spices at ambient temperature causes the loss of valuable heat-sensitive constituents. While higher investment and maintenance of cryogenic grinding make it prohibitive for small-scale industries. So, the present study was carried out to check the efects of low- temperature grinding on various phytochemicals of ground powder of fenugreek seeds. Water at ambient temperature, chilled water and coolant were circulated around the grinding chamber to lower the grinding temperature. Additionally, fenugreek seeds were fed at ambient and low temperatures (-10 0 C). The temperature inside the grinding chamber at the end of grinding for three kg of fenugreek seeds ranged from 91.33 0 C–53.33 0 C for diferent treatments. A fall in grinding temperature resulted in the retention of a higher quantity of total phenol (7.71 mg g -1 ), total favonoid (12.08 mg quercetin equivalent/g extract), antioxidant activity (21.29%) and volatile components in powder of fenugreek seeds ground by coolant circulation with low-temperature feed. Keywords: antioxidant activity, fenugreek seed powder, low-temperature grinding, sotolone, total phenol, favonoid Introduction Fenugreek (Trigonella foenum-graecum L.) is an annual plant which belongs to the family Leguminosae (Leela & Shafeekh 2008). Fenugreek seeds look golden-yellow in colour, are small in size, hard and have a four-faced stone-like structure (Meghwal & Goswami 2012). The proximate composition of fenugreek seeds shows 8.84% water, 23% protein, 6.41% fat, 3.4% ash and 58.35% carbohydrate (USDA, 2019). They are best known for their pungent aromatic compounds that impart colour and favour to food (Meghwal & Goswami 2012; Bano et al., 2016). Fenugreek seeds are a rich source of widely-diversifed and medicinally important phytochemicals. Fenugreek seeds contain diferent favonoids (like luteolin, quercetin, apigenin, isovitexin, orientin and vitexin) of more than 100 mg per 100 g of seeds (Zandiet al., 2017; Nair et al., 1998). Seeds of Journal of Spices and Aromatic Crops Vol. 31 (2) : 177-186 (2022) Indian Society for Spices 10.25081/josac.2022.v31.i2.7958