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Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study
Spices are prolific sources of phytochemicals of pharmaceutical and nutritional importance. They have been employed for centuries in the treatment of various maladies, in cuisines, and as inhibitors of oxidative degradation in foods. On this premise, a comparative assessment of the quantitative mine...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Nature Publishing Group UK
2022
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9715621/ https://www.ncbi.nlm.nih.gov/pubmed/36456798 http://dx.doi.org/10.1038/s41598-022-25204-3 |
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author | Evuen, Uduenevwo Francis Okolie, Ngozi Paulinus Apiamu, Augustine |
author_facet | Evuen, Uduenevwo Francis Okolie, Ngozi Paulinus Apiamu, Augustine |
author_sort | Evuen, Uduenevwo Francis |
collection | PubMed |
description | Spices are prolific sources of phytochemicals of pharmaceutical and nutritional importance. They have been employed for centuries in the treatment of various maladies, in cuisines, and as inhibitors of oxidative degradation in foods. On this premise, a comparative assessment of the quantitative mineral composition, phytochemical and proximate constituents of Xylopia aethiopica (fruits), Piper guineense (seeds), and Rhaphiostylis beninensis (roots) was done using standard protocols. Subsequently, methanol extracts of the spices were subjected to Gas Chromatography–Mass Spectrometry (GC–MS) analysis. Mineral analysis of the culinary spices revealed significant differences (p < 0.05) in the spices’ magnesium, zinc, iron, selenium, copper, calcium, manganese, molybdenum, potassium, and sodium contents. In the phytochemical analysis, flavonoids, phenols, and alkaloids (4.04%, 2.92%, 2.23%) predominate in X. aethiopica. Similarly, proximate analysis shows a preponderance of carbohydrates (81.24%) and proteins (4.83%) in R. beninensis and P. guineense respectively. However, values for the selenium (0.25 mg/L), saponin (0.23%), and moisture (0.71%) contents for R. beninensis were the lowest among the three spices. Results from the GC–MS analysis revealed the presence of thirteen, twelve, and thirteen phytoconstituents of X. aethiopica, P. guineense, and R. beninensis respectively. Prominent among them are hydrocarbons, acids, and esters with renowned biological attributes such as antioxidant, antimicrobial and anti-inflammatory. These findings indicate that the spices are notable wellsprings of bioactive components and justify their plethoric applications in Nigeria. Therefore, they could serve as lead compounds in the search for natural ingredients for drugs and nutraceuticals formulation. |
format | Online Article Text |
id | pubmed-9715621 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-97156212022-12-03 Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study Evuen, Uduenevwo Francis Okolie, Ngozi Paulinus Apiamu, Augustine Sci Rep Article Spices are prolific sources of phytochemicals of pharmaceutical and nutritional importance. They have been employed for centuries in the treatment of various maladies, in cuisines, and as inhibitors of oxidative degradation in foods. On this premise, a comparative assessment of the quantitative mineral composition, phytochemical and proximate constituents of Xylopia aethiopica (fruits), Piper guineense (seeds), and Rhaphiostylis beninensis (roots) was done using standard protocols. Subsequently, methanol extracts of the spices were subjected to Gas Chromatography–Mass Spectrometry (GC–MS) analysis. Mineral analysis of the culinary spices revealed significant differences (p < 0.05) in the spices’ magnesium, zinc, iron, selenium, copper, calcium, manganese, molybdenum, potassium, and sodium contents. In the phytochemical analysis, flavonoids, phenols, and alkaloids (4.04%, 2.92%, 2.23%) predominate in X. aethiopica. Similarly, proximate analysis shows a preponderance of carbohydrates (81.24%) and proteins (4.83%) in R. beninensis and P. guineense respectively. However, values for the selenium (0.25 mg/L), saponin (0.23%), and moisture (0.71%) contents for R. beninensis were the lowest among the three spices. Results from the GC–MS analysis revealed the presence of thirteen, twelve, and thirteen phytoconstituents of X. aethiopica, P. guineense, and R. beninensis respectively. Prominent among them are hydrocarbons, acids, and esters with renowned biological attributes such as antioxidant, antimicrobial and anti-inflammatory. These findings indicate that the spices are notable wellsprings of bioactive components and justify their plethoric applications in Nigeria. Therefore, they could serve as lead compounds in the search for natural ingredients for drugs and nutraceuticals formulation. Nature Publishing Group UK 2022-12-01 /pmc/articles/PMC9715621/ /pubmed/36456798 http://dx.doi.org/10.1038/s41598-022-25204-3 Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article Evuen, Uduenevwo Francis Okolie, Ngozi Paulinus Apiamu, Augustine Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study |
title | Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study |
title_full | Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study |
title_fullStr | Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study |
title_full_unstemmed | Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study |
title_short | Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study |
title_sort | evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in nigeria: a comparative study |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9715621/ https://www.ncbi.nlm.nih.gov/pubmed/36456798 http://dx.doi.org/10.1038/s41598-022-25204-3 |
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