The Physico-chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho)

The Physico-chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho)

Abstract

a relative study was done on the physico- chemical and antioxidant parcels of some culinary sauces and original 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 humidity content, ash content, crude fat crude fibre and protein content. birth of the Oleorasin from the spices and soybean oil painting were done using soxhlet birth unit with hexane as detergent. Imi of each of the Oleorasin samples of the spices was pipette into 100 ml of soybean oil painting into four different test tubes labeled A, B, C andD. sample E contains 100 ml of soybean oil painting with 150ppm of Butylated Hydroxyl toluene while the undressed soybean oil painting( 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 covered for tightly for eight weeks, the thiobarbituric acid 9TBA) value were also determined on the tenth and twelfth weeks independently. 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) independently. From these results, it shows that all the spices were below the range of sensible 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) independently. Sample C Monodora Myristica( Ehuru) had the smallest Pv and TBA value, therefore the stylish species with antioxidant property. When compared with other spices and indeed the artificial antioxidant, followed by sample B Xylopia aethiopica.

Table Of Contents

Chapter One

Preface

ideal of the Project

CHAPTER TWO

Literature Review

The Natural Heal Perspective of Culinary Sauces and Spic

Morphology and Description of Some

Particular Culinary Sauces and Spices

Chemical ingredients of Culinary Sauces and Spices

The Essential places of Culinary Sauces and Spices

Essential Canvases

Oleoresins

Advantages of Oleoresins Over Convectional Spices and Sauces

Oleoresin Manufacture

Relative Flavour Strength of Some Spices

Autoxidation

Lipid Deterioration

Control of Oxidation

Mechanisms of Antioxidant

CHAPTER THREE

Accoutrements and styles

Sample Collection and Storage Prior to use

The Accoutrements Used

The Reagents Used

styles of Accoutrements Preparation

Proximate Analysis

birth of Oleoresins

Samples Preparation

Peroxide Value Determination

3. Thiobarturic Acid Value Determinations

CHAPTER FOUR

Results and Discussion on the Spices

Result of Proximate Analysis on the Spices

Result of Peroxide Value and Thiobarbituric Acid Value

CHAPTER FIVE

Conclusion and Recommendation

Conclusion

Recommendation

References

Excursus I

Excursus ii

Chapter One

Preface

Sauces and spices have long been used by ancient societies for culinary, medicinal and ornamental uses. With modernization and the development of patent drugs, the use of natural cures and panaceas drop in fashionability.

currently, disillusionment with synthetic medicines, artificial complements and their possible sides goods has given great rise in fashionability to numerous natural products, be it for culinary, medical or cosmetics purposes. In line with the world wide trend foreco-consciousness, the fashionability of natural ornamental purposes. In line with the world wide trend foreco-consciousness, the fashionability of natural ornamental products, similar as those vended in red earth and the body shop, attests to the current trend( Broadhurt CL, 2000).

Spices are defined as those sweet shops and their corridor, fresh or dried, whole or ground, that are primarily used to conduct flavour and spices to foods and drink( Prosea 1986). The term is used in a wide sense and includes the culinary sauces. Spices are necessary in the culinary art, used to produce dishes that reflect the history, the culture and the terrain of a country. Well- known exemplifications are curry greasepaint, casing live five spices greasepaint) Pizza sauces and forfeitures sauces( Polansky mm, 2000) spices canvases and spice oleoresins are also necessary in the food and potables manufacturing assiduity, the perfumery and ornamental assiduity and the pharmaceutical assiduity. Some spices and outgrowth retain antioxidant and antibiotic parcels, which has increased interest in the marketable exploitation of sweet shops for food preservation and crop protection with the growing demand natural and organic products and the adding call to apportion with synthetic flavours and artificial food colouring, the future for spices seems bright.

According to Pearson 1976 sauces and spices correspond of the dried leaves, flowers, kids fruits, seeds, dinghy or rhizomes of colorful shops. They’re incorporated in foods only in small quantities but they make important benefactions towards the odour and flavour due to the presence of the unpredictable oil painting 9essentail oil painting) and fixed oil painting, original exemplifications include Piper guineense( Uzuza), Xylopia gethiopica( uda), Mondora myristica( Ehuru, Tretaphleura tetraptra( Oshsho) and capsicum frutescens( Ose Nsukka).

An antioxidant is defined as any substance which is able of delaying, braking or precluding the development in food of rancidity or other flavour deterioration due to oxidation,. Antioxidant are only one means of protecting quilting or there are others similar as vacuum packaging or quilting under an inert gas to count oxygen and refrigeration, freezing, both of which greatly reduce the rate of authorization. likewise, it’s infrequently realized how little oxygen is need to initiate and maintain the oxidation process or how delicate and precious it can be to remove the last traces of air from a product. For these reasons it’s relatively common to combine the use of antioxidants with inert gas quilting using an antioxidant should be seen as one of several measures available, but used duly, it’s generally effective, fluently applied and affordable.

The high defense for using an antioxidant is one of need an antioxidant can extend the shelf- life of a food, reducing destruction and complaints, it can reduce nutritive losses( oil painting answerable vitamins, similar as vitamin A, are prone to oxidation)) and a veritably important point for the food technologist, it can widen the range of fat which can be used. Using an antioxidant enables the food manufacturer to smooth out differences in the stability of fats canvases and renders the food product less specific in terms of component conditions. This offers further compass for cost control without risking the product quality of shelf- life, without an effective antioxidant, lard for case, would find far smaller uses.

Antioxidants serve two principle functions.

1. They break the oxidation chain by containing the free revolutionaries or acting as hydrogen patron.

2. They direct the breakdown of peroxides into stable substances that don’t promote farther oxidation( Ihekornye and Ngoddy 1985).

An ideal antioxidant meets the following demands

1. safe-deposit box in use.

2. Should conduct no odour, flavour or colour.

3. Effective of low attention.

4. Should be easy to incorporate

5. Should survive cuisine process.

6. Should be available at now cost- in- use.

Allen and Haninlton, 1989), John and Peterson,( 1974), epitomized the general used and parcels of sauces and spices as the capability to-

1. Give flavour to a flavourable base.

2. conduct a different flavour character to the introductory product.

3. Disguise reprehensible natural flavour and boost natural flavour which would else be too weak.

According to Ikekornye and Ngoddy,( 1985) the effectiveness and optimal application of a spice for its colorful uses depends on certain factors similar as system of growing, gathering sorting, storehouse and eventually recycling ways.

Traditionally, spices are sued to set food for nursing maters , it’s believed to be veritably useful in drawing the uteral filling after child birth. It’s believed to have contract the womb to its normal size after birth. It’s used in preparing native creation for the treatment of upheaval and “ jedi- jedi ” in child, a conditions which gives rise to greenish coprolite, stomach worried and lit . It’s generally used in treating some minor disease similar as stomach derangement, headaches, malaria, bronchitis and numerous others( Uba, 1997).

Objects Of The Design

Sauces and spices are known to be incorporated in food only in small quantities but they make important benefactions towards the odour and flavour due to the presence of the unpredictable oil painting( essential oil painting) and fixed oil painting and little or on work has been done on utmost original culinary sauces and spices. The end of this design is to prize these oleoresin and essential canvases in sauces and spices that conduct flavours and spices present for the manufacture of foods, potables, perfumery, cosmetics and pharmaceutical products, and to determine the antioxidant parcels of these original spices and sauces for food products, cosmetics and medicinals.