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The Physico-chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (uziza) Xylpia Aethpica (uda) Monodora Myristica (ehuru) Tetrapelura Tetraptera (oshosho)
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Antioxidants serve two principle functions.
1. They break the oxidation chain by containing the free radicals or acting as hydrogen donor.
2.
They direct the breakdown of peroxides into stable substances that do
not promote further oxidation (Ihekornye and Ngoddy 1985).
An ideal antioxidant meets the following demands:
1. Safe in use.
2. Should impart no odour, flavour or colour.
3. Effective of low concentration.
4. Should be easy to incorporate
5. Should survive cooking process.
6. Should be available at now cost-in-use.
(Allen
and Haninlton, 1989), John and Peterson, (1974), summarized the general
used and properties of herbs and spices as the ability to:-
1. Give flavour to a flavourable base.
2. Impart a different flavour character to the basic product.
3. Disguise objectionable intrinsic flavour and boost intrinsic flavour which would otherwise be too weak.
According
to Ikekornye and Ngoddy, (1985) the effectiveness and optimal
utilization of a spice for its various uses depends on certain factors
such as method of growing, harvesting sorting, storage and ultimately
processing techniques.
Traditionally, spices are sued to prepared
food for nursing mothers, it is believed to be very useful in cleaning
the uteral lining after child birth. It is believed to have contract the
womb to its normal size after birth. It is used in preparing native
concoction for the treatment of convulsion and “jedi-jedi†in infant, a
diseases which gives rise to greenish stool, stomach upset and
inflamed. It is generally used in treating some minor ailment such as
stomach upset, headaches, malaria, bronchitis and many others (Uba,
1997).
1.1 OBJECTIVES OF THE PROJECT
Herbs and spices are known
to be incorporated in food only in small amounts but they make
important contributions towards the odour and flavour due to the
presence of the volatile oil (essential oil) and fixed oil and little or
on work has been done on most local culinary herbs and spices. The aim
of this project is to extract these oleoresin and essential oils in
herbs and spices that impart flavours and fragrances present for the
manufacture of foods, beverages, perfumery, cosmetics and pharmaceutical
products, and to determine the antioxidant properties of these local
spices and herbs for food products, cosmetics and pharmaceuticals.
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ABSRACT - [ Total Page(s): 1 ]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 ... Continue reading---
