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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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Autores principales: Evuen, Uduenevwo Francis, Okolie, Ngozi Paulinus, Apiamu, Augustine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
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.
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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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