THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
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- NGN 3000
Abstract
a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and Trtraleura Tetraopera (Oshsho). The proximate analysis of these spices were done to determine their moisture content, ash content, crude fat crude fibre and protein content. Extraction of the Oleorasin from the spices and soybean oil were done using soxhlet extraction unit with hexane as solvent. Imi of each of the Oleorasin samples of the spices was pipette into 100ml of soybean oil into four different test tubes labeled A,B, C and D. sample E contains 100ml of soybean oil with 150ppm of Butylated Hydroxyl toluene while the untreated soybean oil (sample F) was used as the control. The test-tube were shaked, plugged with cottonwood and kept at room temperature in a rack. The peroxide value of the sample were monitored for tightly for eight weeks, the thiobarbituric acid 9TBA) value were also determined on the tenth and twelfth weeks respectively. The peroxide value of the sample for the eighth week were recorded as follows: A (10), B (8) C (8), D (11), E (10) and F (22) respectively. From these results, it shows that all the spices were below the range of detectable rancidity. (i.e. between 20 to 40m Eg/kg). the thiobarbituric aid (TBA) value were recorded, for the twelfth week as follows: A (0.033), B (0.005), C (0.004), D (0.046), E (0.776) and F (2.503) respectively. Sample C Monodora Myristica (Ehuru) had the lowest Pv and TBA value, thus the best species with antioxidant property. When compared with other spices and even the artificial antioxidant, followed by sample B Xylopia aethiopica.
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