Abstract
Pimenta dioica (L.), commonly known as allspice, is a versatile plant with various culinary and medicinal applications. In this research study, we conducted phytochemical, physicochemical, and TLC analyses to explore the chemical composition and characteristics of P. dioica leaves dried using different techniques. The phytochemical screening revealed the presence of alkaloids, carbohydrates, flavonoids, phenols, proteins, saponins, tannins, and terpenoids in the extracts. Notably, the aqueous extract exhibited the highest diversity of phytochemical compounds. The physicochemical analysis provided valuable information regarding moisture content, ash values, extractive yields, and pH characteristics of the dried leaves. Furthermore, TLC profiling facilitated the identification of chemical constituents and their migration patterns in the extracts. The results demonstrated variations in the composition of phytochemicals and the presence of specific compounds based on the drying method and solvent used. This research contributes to the understanding of the P. dioica chemical profile and provides insights for potential applications in the fields of medicine, food, and natural products.
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