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- No of Pages: 78

- No of Chapters: 05

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Introduction:

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.

Table of Content

Title Page ii

Approval Page iii

Dedication iv

Acknowledgement v

Table of Content vi

Abstract ix



CHAPTER ONE

1.0 Introduction 1

1.1 Objective of the Project 6



CHAPTER TWO

2.0 Literature Review 7

2.1 The Natural Heal Perspective of Culinary Herbs and Spice 8

2.2 Morphology and Description of Some

Particular Culinary Herbs and Spices 11

2.3 Chemical Constituents of Culinary Herbs and Spices 16

2.4 The Essential Roles of Culinary Herbs and Spices 25

2.5 Essential Oils 28

2.6 Oleoresins 30

2.7 Advantages of Oleoresins Over Convectional Spices and Herbs 31

2.8 Oleoresin Manufacture 34

2.9 Relative Flavour Strength of Some Spices 34

2.10 Autoxidation 35

2.11 Lipid Deterioration 36

2.12 Control of Oxidation 39

2.13 Mechanisms of Antioxidant 40



CHAPTER THREE

3.0 Materials and Methods 42

3.1 Sample Collection and Storage Prior to use 42

3.2 The Equipments Used 42

3.3 The Reagents Used 43

3.4 Methods of Materials Preparation 44

3.5 Proximate Analysis 45

3.6 Extraction of Oleoresins 51

3.7 Samples Preparation 52

3.8 Peroxide Value Determination 53

3. Thiobarturic Acid Value Determinations 54



CHAPTER FOUR

4.0 Results and Discussion on the Spices 56

4.1 Result of Proximate Analysis on the Spices 56

4.2 Result of Peroxide Value and Thiobarbituric Acid Value 57



CHAPTER FIVE

5.0 Conclusion and Recommendation 61

5.1 Conclusion 61

5.2 Recommendation 62

References 63

Appendix I 65

Appendix ii 71

Introduction

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