 |
[email protected] |
 |
3275638434 |
 |
 |
| Paper Publishing WeChat |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Adegbola Rachael Adebola, Davies Caleb Adeosun and Abiona Dupe Lydia
Full-Text PDF
XML 1270 Views
DOI:10.17265/1934-7375/2017.04.003
Spices which are widely used in Southwest Nigeria have aroma, enhance taste of food and possess medicinal values. Proximate, mineral composition and phytochemical screening of ten randomly selected spices were carried out. Recommended procedures were used for the analyses. Mineral composition was determined using flame photometer, colorimeter and (Atomic Absorption Spectrophotometer). The proximate composition showed that protein was high at 12.04% in Zingiber officinale and low at 2.1% in Xylopia aethiopica. Ocimium gratissium contained high moisture content at 82.1%, while Tetrapleura tetraptera had the least value of 3.5%. High ash content was recorded in Ocimum gratissium at 13.68% and lowest 0.98% in Allium cepa. For carbohydrate, Allium cepa had the highest value of 78.36%, while Allium setiva had the least value of 19.48%. Mineral composition showed high value of calcium 712 mg/100g, magnesium 172.2 mg/100g, potassium 868.5 mg/100g, sodium 75.85 mg/100g, and manganese 95.38 mg/100g in Allium sativa, Xylopia aethiopica, Momodara myristica, Ocimum gratissimum, Tetrapleura tetraptera respectively. Aframomium meleghueta had high value of iron and zinc at 85 mg/100g and 97 mg/100g respectively and also high presence of alkaloids, glycosides, saponins and tannis. High values of saponins and triterpenoids were observed in Zingiber officinale and Ocimum gratissimum respectively. This study showed that spices have greater use in medicine and as food supplement.
Spices, phytochemical screening, proximate, mineral composition
[1] Birt, D. A. 2006. “Phytochemicals and Cancer Prevention: From Epidemiology to Mechanism of Action.” Journal of the American Dietetic Association 106 (197): 20-4.
[2] Bouba, A. A., Njintang, N. Y., Foyet, H. S., Scher, J., Montet, D., and Mbofung, C. M. F 2012. “Proximate Composition, Mineral and Vitamin Content of Some Wild Plants Used as Spices in Cameroon.” Food and Nutrition Sciences 3: 423-32.
[3] Harsha, N., Sridevi, V., Chandana, L. M. V. V., Rani, K, N., and Vani, D. S. 2013. “Phytochemical Analysis of Some Selected Spices.” International Journal of Innovative Research in Science, Engineering and Technology 2 (11): 6619-21.
[4] Ross, J., and Kasum, C. 2002. “Dietary Flavonoids: Bioavailability, Metabolic Effects and Safety.” American Review on Nutrition 22: 19-34.
[5] Rowland, I. 1999. “Optimal Nutrition: Fibre and Phytochemicals.” Proceedings of Nutrition Society 58: 415-9.
[6] Shreya, A., Manisha, D., and Sonali, M. 2015. “Phytochemical Screening and Anti-microbial Activity of Cinnamon species against Urinary Tract Infection and Fungal Pathogens.” International Journal of Life Science & Pharma Research 5 (4): 30-8.
[7] Otunola, G. A., Oloyede, O. B., Oladiji, A. T., and Afolayan, A. J. 2010. “Comparative Analysis of the Chemical Composition of Three Spices –Allium Sativum, Zingiber officinale, Rosc and Capsicum Frutescens L. Commonly Consumed in Nigeria.” Africa Journal of Brotechnology 9 (41): 6927-31.
[8] Okwu, D. E. 2001. “Evaluation of the Chemical Composition of Medicinal Plants Belonging to Euphorbiaceae.” Pak Veterianary Journal 14: 160-2.
[9] Sofowora, L. A. 1993. Medicinal Plants and Traditional Medicine in Africa. Ibadan: Spectrum Book Ltd., pp. 55-71.
[10] Kadam, D. D., Mane, P. C., and Chaudhari, R. D. 2015. “Phytochemical Screening and Pharmacological Applications of Some Selected Indian Spices.” International Journal of Science and Research 4 (3): 704-6.
[11] Shahidi, F., and Naczk, M. 2004. Antixidant Properties of Food Phenolics. In:. Phenolics in Food and Nutraceuticals. Boca Raton, Fla.: CRC Press, pp. 1, 403.