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 CONTENTS
Title Page
Approval Page
Dedication
Acknowledgement
Table of Content
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Objective of the Project
CHAPTER TWO
2.0 Literature Review
2.1 The Natural Heal Perspective of Culinary Herbs and Spice
2.2 Morphology and Description of Some Particular Culinary Herbs and Spices
2.3 Chemical Constituents of Culinary Herbs and Spices
2.1 The Essential Roles of Culinary Herbs and Spices
2.5 Essential Oils
2.6 Oleoresins
2.7 Advantages of Oleoresins Over Convectional Spices and Herbs
2.8 Oleoresin Manufacture
2.9 Relative Flavour Strength of Some Spices
2.10 Autoxidation
2.11 Lipid Deterioration
2.12 Control of Oxidation
2.13 Mechanisms of Antioxidant
CHAPTER THREE
3.0 Materials and Methods
3.1 Sample Collection and Storage Prior to use
3.2 The Equipments Used
3.3 The Reagents Used
3.4 Methods of Materials Preparation
3.5 Proximate Analysis
3.6 Extraction of Oleoresins
3.7 Samples Preparation
3.8 Peroxide Value Determination
3.9 Thiobarturic Acid Value Determinations
CHAPTER FOUR
4.0 Results and Discussion on the Spices
4.1 Result of Proximate Analysis on the Spices
4.2 Result of Peroxide Value and Thiobarbituric Acid Value
CHAPTER FIVE
5.0 Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendation
References
Appendix I
Appendix ii