Comprehensive Analysis of Flavor Compounds, Chemical Composition, and Health-Enhancing Properties of Shilajit Powder

Abstract

Shilajit is a promising substance that has gained commercial popularity due to its therapeutic and health-enhancing properties. The chemical profile of shilajit varies based on its source and storage conditions, with an average composition found in this study of 8.75% protein, 1.95% fat, 4.23% ash, 4.59% fiber, and a moisture content of 8.66%. The key flavor compounds of pure shilajit were analyzed, revealing that the musky aroma is primarily attributed to oxacycloheptadec-8-en-2-one, which constitutes 90.84% of the volatile fraction, along with n-decanoic acid (18.26%) and meso-hydrobenzoin (6.595%). Shilajit is highly water-soluble, and its morphology was characterized by X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR), confirming the presence of quartz. The FT-IR spectrum also displayed characteristic stretching vibrations of carbonyl groups (C=O), commonly found in volatile compounds and carboxylic acids. The phenolic content was quantified, with fulvic acid and humic acid levels measuring 8.39% and 26.94%, respectively. Additionally, shilajit was found to be rich in vitamins B1 and B2. Heavy metal analysis detected trace amounts of elements such as Zn, Fe, and Cu. Therefore, it is concluded that shilajit is a versatile and nutritional source of active compounds, offering promising potential for applications in the food and therapeutic industries.