Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study

Abstract

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.

Nutritional and Antinutritional Composition of Some Spices Used as Food Condiments in Akure, Southwest Nigeria

“…Our study was generally higher than those of Ogunka-Nnoka and Mepba (2008), Uhegbu et al, (2011) and those of Evuen et al, (2022) and even in common spices although samples were from Southeast, Nigeria.…”

Comparative Impact of Solvent Extracts of Spondias mombin Leaves on In-vitro Antioxidant and Acetylcholinesterase Inhibitory Activities

“…As a consequence, a growing understanding exists that a therapeutic component that can modify a pathophysiological process may offer a superior clinical effect. In this regard, plants are established producers of a wide variety of bioactive chemicals that influences both physiologic and biochemical functions in the body [9].…”

Effect of Frying and Reheating Processes on the Fatty Acids and Antioxidants of Commonly Used Cooking Oils in the Arabian Region: A Comparative Study

“…The reduction in antioxidant activity seen in heated virgin olive oil and sunflower oil 18 . Vegetable oils' essential antioxidant levels are used to determine the toxicological consequences of heating them 19 . According to a study by Abdul Hamid et al, repeated heating substantially lowered the effectiveness of antioxidants in palm oil and rice bran oil, and Adam et al, discovered that heating decreased the amount of vitamin E in palm and soy oils.…”