Evaluation of Physicochemical Properties and Mineral Content of some Indigenous Spices Retailed in Ibadan, Nigeria

Abstract

Spices have been frequently added to foods since ancient times, not only to enhance the taste but also as preservatives and medicinal agents. Their usage may be of concern due to possible contamination during processing and handling. The aim of this study was to investigate the physicochemical properties and heavy metals concentrations in some indigenous spices sold at two main markets namely Bodija and Apata markets in Ibadan, Oyo State, Nigeria. A total of eight commonly consumed spices were purposely analyzed for their proximate and mineral composition, physicochemical properties and anti-nutrients contents. Proximate analyses showed that the spices to contained (fresh matter ‘As consumed’) moisture content ranging from 11.74g in thyme to 59.36g/100g in scent leaves. Crude protein, fat, fibre, ash and carbohydrate contents ranged between 3.72 – 15.07g, 1.31 – 8.28g, 1.96 – 11.38g, 1.11 – 7.81g, and 17.80 – 50.77g/100g sample, respectively. All the spices contained high levels of potassium (176.3 – 739.6 mg), sodium (60.6 – 317 mg), calcium (78.5 – 423.9 mg), magnesium (82 – 322.1 mg) and iron (5.78 – 20.10 mg), but low levels of heavy metals – copper (0.17 – 0.68 mg), and manganese (0.32 – 1.05 mg)/100g respectively. Flavonoid was the most abundant phytochemical, while terpene was the least phytochemical in all the samples. The samples had very low concentrations of anti-nutrients, and could pose no threat to human health, as their values were within the regulatory standard. The antioxidants and phytochemicals in the spices can help in building up immunity and prevention of non-communicable diseases, hence, their consumption should be encouraged.

Production and Quality Evaluation of Selected Spices [Ginger (Zingiber officinale), Garlic (Allium Sativum), Tumeric (Curcuma longa) and Clove (Syzygium aromaticum)]

“…Contrarily, [19] reported (3.9 mg/g) for magnesium contents of garlic which are lower than the values reported for samples in this study. The magnesium contents of different Nigerian spices including Cameroon pepper (124.6 mg/g), nutmeg (260.7 mg/g), clove (201.2 mg/g), ginger (176.4 mg/g), and turmeric (136.4 mg/g) reported by [22] are slightly in agreement with the values obtained for samples in this study. The magnesium contents of African nutmeg (182.99 mg/g) reported by [52] and other Cameroon spice (132 mg/g) by [53] are in agreement with the values observed for samples in this study.…”

“…The flavonoids contents of garlic (1.16 mg/g), ginger (5.56 mg/g) and pepper (6.38 mg/g) reported by [31] are higher than the values obtained for samples in this study. The tannin contents of Cameroon pepper (31.67 mg/g), nutmeg (0.008 mg/g), clove (0.007 mg/g), ginger (0.006 mg/g), turmeric (0.005 mg/g), thyme (0.007 mg/g) and garlic (0.003) reported by [22] are higher than those obtained for samples in this study. Contrarily, [32] reported (238.96 -458.82 mg/g) for flavonoids content of fresh and processed ginger which are slightly in agreement with the values reported for ginger (1011.13 mg/g) in this study.…”

“…Cloves powder (CP) had the highest value (2027.00 mg/g) while the least value (150.85 mg/g) was observed in garlic powder (GP). These values are higher than the phenol contents of different Nigerian spices reported in the work of [22] for Cameroon pepper (0.27 mg/g), nutmeg (0.28 mg/g), clove (0.25 mg/g), ginger (0.003 mg/g), turmeric (0.27 mg/g), thyme (0.26 mg/g), scent leaf (0.17 mg/g) and garlic (0.15 mg/g) respectively. The reports of [25] on the phenol contents of garlic (0.91 mg/g) and ginger (0.11 mg/g); Adebisi et al [21] on clove (24.0 mg/g) and turmeric (4.91 mg/g) powder as well as those of fresh (0.53 mg/g), sun-dried (18.94 mg/g), oven-dried (16.08 mg/g) and freeze-dried ginger (20.07 mg/g) by [26] are lower than the phenol content of samples in this current study.…”

“…"The presence of tannins might have accounted for the sharp taste of garlic and ability to hasten the healing of wounds and inflamed mucous membranes" [20]. Adebisi et al [21] evaluated the tannin content of clove in their study to be (0.02 mg/g) while [22] also had (0.05 mg/g) which are lower than the values obtained for samples in this study. Higher tannin content of cloves powder in this study (986.68 mg/g) may be attributed to the different varieties, processing methods and periods of harvest.…”

Assessment of Heavy Metal Contents in Some Common Spices Available in the Local Market of North Shewa Zone, Oromia Regional State, Ethiopia

“…Spices are mainly considered as dried seed, fruit, root, bark, or vegetable substance, primarily used as ingredients for avoring, coloring, or preserving food [1][2][3][4][5]. Various indigenous and exotic spices are cultivated widely by smallholder farmers and also grow naturally in wilds in Ethiopia due to suitable and diverse agro-climate conditions [6,7].…”