Izvorni znanstveni članak
Comparative phytochemical analysis and use of some Nigerian spices
Sarafa Akeem
; Department of Food Technology, University of Ibadan, Ibadan, Nigeria
John Joseph
; Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Rowland Kayode
; Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Fausat Kolawole
; Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Sažetak
The qualitative and quantitative analyses of the bioactive constituents of the aqueous and ethanolic extracts of six commonly consumed spices in Nigeria; namely garlic (Allium sativum), ginger (Zingiber officinale), red onion (Allium cepa), nutmeg (Myristica fragrans), bird pepper and cayenne pepper; which are two varieties of Capsicum frutescens were investigated. The study also assessed the use of the spices through the administration of a structured questionnaire. Alkaloids was the most abundant phytochemical in ginger (11.13%), bird pepper (12.85%) and red onion (10.25%) while saponins, tannins and flavonoids were the most abundant phytochemicals in garlic (4.50%), cayenne pepper (6.81%) and nutmeg (4.18%) respectively. Although the ethanolic extracts of spices possessed higher bioactive constituents than their corresponding aqueous extracts, the results showed that the selected spices were potential sources of phytochemicals which could encourage their use as dietary supplements especially in the production of functional foods. Onion was the most frequently used spice, though it was commonly consumed as flavouring. Garlic and ginger were used occasionally but mainly for their health benefits. It may be suggested that the studied spices were still under-utilized due to lack of adequate knowledge of their health potentials.
Ključne riječi
Extracts; phytochemical analysis; qualitative; spices; use
Hrčak ID:
177248
URI
Datum izdavanja:
20.12.2016.
Posjeta: 3.812 *