Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria.
The chemical compositions and antioxidant capacities of seven spices consumed in Southern Nigeria were determined. They were purchased from majors markets in the study area. Edible portions of the spices were ground into fine powder and their nutrient and phytochemical compositions determined using standard methods. Antioxidant activity were determined on aqueous extract using standard assays, namely, 1,1-diphenyl-2picrylhydrazyl (DPPH) free radical ability and ferric reducing antioxidant potential (FRAP). The spices were rich in macro-and micro-nutrients. Ricinodendron heudelotii had the highest protein (30.6%) and fat (24.6%) contents. Tetrapleura tetraptera had the least fat content. The total phenol, flavonoid and vitamin C contents differed significantly (p<0.001) from each other. Aframomum citratum had the highest amount of total phenol, flavonoid and DPPH scavenging ability, while Afrostyrax lepidophyllus had the best FRAP. The spices have good nutrient profile and antioxidant potentials. Their increased consumption is recommended and use as functional foods needs to be exploited.
['Ene-Obong|Henrietta|H|', 'Onuoha|NneOla|N|', 'Aburime|Lilian|L|', 'Mbah|Obioma|O|']
D000975:Antioxidants D009549:Nigeria D010084:Oxidation-Reduction D010636:Phenols D017365:Spices
Antioxidant activity Indigenous spices Nutrients Phytochemicals