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AMERICAN JOURNAL OF FOOD AND NUTRITION
Print: ISSN 2157-0167, Online: ISSN 2157-1317, doi:10.5251/ajfn.2013.3.3.122.126
© 2013, ScienceHuβ, http://www.scihub.org/AJFN
Evaluation of micronutrient potentials of seven commonly consumed
indigenous spices from Nigeria
Omotayo, Olukemi Arike, Adepoju*, Oladejo Thomas, Keshinro, Oluremi O.
Department of Human Nutrition, Faculty of Public Health, College of Medicine, University of
Ibadan, Ibadan, Oyo State, Nigeria
*Corresponding Author e-mail address: tholadejo@yahoo.com
Telephone: (+234) 8033 257 333
ABSTRACT
Micronutrient deficiencies remain a public health challenge globally, especially among developing
countries of the world. Spices constitute an important part of daily diets of many populations but
their nutritional roles are yet to be fully investigated. Micronutrient potentials of seven indigenous
spices in Nigeria (Allium Ascalonicum, Piper guneensis, Aframomum melegueta, Zingiber
officinale, Ocimum basilicum, Allium sativum, and Eugenia caryophyllata) were evaluated using
standard methods of AOAC and atomic absorption spectrophotometry. The results revealed that
100g edible portion of the spices contained between 15.5 – 91.1g moisture, 0.29 – 1.77g ash,
7.00 – 750.00mg calcium, 74.00 – 261.00mg phosphorus, 98.1 – 356.5µg β-carotene and 7.30
– 38.30mg ascorbic acid. O basilicum, P. guineensis and A. ascalonicum were very high in
calcium content while Z. officinale, O. basilicum and A. melegueta were high in phosphorus and
can be good sources of these minerals. All the spices were poor in iron and zinc, and might not
make significant contribution to intake of these minerals. The spices can be good sources of β-
carotene and ascorbic acids which are antioxidants. 100g edible portion of the spices can
contribute between 0.7 – 75% calcium, 9.8 –35.7% β-carotene, and 12.1 – 63.8% ascorbic acid
to % RDAs of consumers, hence their consumption should be encouraged.
Keywords: Micronutrients, Indigenous spices, Micronutrient contribution, Antioxidants.
INTRODUCTION
Micronutrient malnutrition (hidden hunger) is
particularly damaging (Eileen and Venkatesh, 2003),
but can be eradicated or minimized through diet
diversity strategy which is sustainable on the long
term basis. Currently, three micronutrients (vitamin A,
iron, and iodine) with the impact of zinc deficiency on
growth, diarrhoea, and other health related issues
have captured nutritionists’ attention as being of
public health concern (Underwood, 1999). Eating
pattern and quality of staple foods can be improved
through the enhancement of the sensory properties
of foods (Sop et al., 2008).
Spices are exclusively of vegetable origin and occupy
important position in the diet of human race (Fayemi,
1999). They are seed, fruit, bark or root of a plant
which possess high fragrance and pungent aroma,
being valued for their taste or smell, and when added
to foods make them more palatable and stimulate
digestion. Plants used as spices and condiments are
usually aromatic and pungent (Achinewu et al.,
1995), and these plants owe these properties to the
presence of varying types of essential oils (Iwu, 1993;
Macmillan, 1984). Spices and their herbs are used
generally to prepare “pepper soups” which may be
taken hot or cold especially during the cold and
raining season, and are particularly very important in
the diets of post-partum women as an aid to the
contraction of the uterus (Achinewu, et al., 1995).
Commonly consumed indigenous spices in Nigeria
include Allium Ascalonicum (Shallot), Piper
guneensis (Black pepper), Aframomum melegueta
(Alligator pepper), Zingiber officinale (Ginger),
Ocimum basilicum (Sweet basil), Allium sativum
(Garlic), and Eugenia caryophyllata (Clove). Allium
Ascalonicum antiseptic properties as a juice or paste
have been used in wound healing, acne, insect bites,
haemorhoids, boils, and toothache among others.
The fruits and leaves of Piper guineensis (‘Iyere’ in
Yoruba and ‘Oziza’ in Igbo languages (Ndukwu and
Am. J. Food. Nutr, 2013, 3(3): 122-126
123
Ben-Nwadibia, 2005) are used as spices for
preparing soup for post-partum women and in
treatment of vomiting, worm infestation, rheumatism
and stomachache.
Raw Zingiber officinale is often masticated as a
stimulant, stomach tonic, relief of congested nostrils
and toothaches. It suppresses prostaglandin
synthesis through inhibition of cyclooxygenase - 1
and cyclooxygenase - 2. In traditional Chinese and
Indian medicine, Zingiber officinale has been used to
treat a wide range of ailments including stomach
aches, diarrhoea, nausea, asthma, respiratory
disorders (Grzanna et al., 2005). Allium sativum is
reported to cure ailments like fevers, coughs,
constipation, asthma, nervous disorders,
hypertension, ulcers and skin diseases (Ndukwu and
Ben-Nwadibia 2005). Eugenia caryophyllata
possesses a hot spicy flavour and a pungent aroma,
(Fayemi, 1999) and is used in flavouring many foods
particularly meats and bakery products, as well as in
preservation, flavouring and garnishing of food.
Aframomum melegueta is used as a stimulant and
diuretic, in curing ailments such as worms, congested
chest, and hypertension (Ndukwu and Ben-Nwadibia,
2005), therefore, the inclusion of these spices in diets
can have health promoting benefits.
Many of the works done on condiments and spices in
general had been centered on their ethnomedicinal
and antioxidant properties with few on their chemical
composition (Achi, 2005; Shirin Adel and Prakash,
2010; Elemo et al., 2011; Bamigboye et al., 2012).
Much information on nutritional importance of these
indigenous spices especially in the area of their
micronutrient potentials has not been documented.
This study was therefore carried out to evaluate the
micronutrient potentials of Allium Ascalonicum, Piper
guneensis, Aframomum melegueta, Zingiber
officinale, Ocimum basilicum, Allium sativum, and
Eugenia caryophyllata commonly consumed in
Nigeria.
MATERIALS AND METHODS
MATERIALS: Samples of Allium Ascalonicum, Piper
guineensis, Aframomum melegueta, Zingiber
officinale, Ocimum basilicum, Allium sativum, and
Eugenia caryophyllata were purchased from Bodija
market in Ibadan, Oyo State, Nigeria. Sample of
various spices was prepared by removing their shell
and non-edible portion and then weighed. The
moisture content and vitamin composition of the
samples were determined on fresh matter basis while
the rest of the samples were dried at 600C for 18
hours using air oven (Gallenkamp, Model OV – 440,
England), and then grinded with mortar and pestle.
The moisture content and vitamins (from fresh
sample) and ash and minerals (dried sample) of the
samples were determined in triplicate using the
standard methods of analysis of Association of
Official Analytical Chemists (AOAC, 1995) and
atomic absorption spectrophotometric methods as
follows:
METHODS
The moisture content of the samples was determined
by air oven method (Gallenkamp, Model OV – 440,
England) at 1050C. The ash content was determined
by weighing 5g of sample in triplicate and heated in a
muffle furnace at 5500C for 4 hours to a constant
weight, cooled to about 1000C in the furnace and
then transferred into a dessicator to cool to room
temperature, weighed, and ash calculated as g/100g
original fresh edible portion. Calcium, iron, and zinc
content of the samples were determined
spectrophotometrically by using Buck 200 atomic
absorption spectrophotometer (Buck Scientific,
Norwalk United Kingdom (UK), Essien et al., 1992)
and comparing their absorption with absorption of
standards of these minerals. Phosphorus was
determined by vanado-molybdate colorimetric
method (Ologhobo and Fetuga, 1983). The β-
carotene content of the samples was determined
through ultraviolet absorption measurement at 328
nm after extraction with chloroform. Calibration curve
of β-carotene standard solutions was made and the
sample β-carotene concentration estimated as
microgram (µg) of β-carotene. Their ascorbic acid
content was determined by extracting the samples
with 5% metaphosphoric acid and titrating the
extracts with 2, 6-dichlorophenol-indophenol solution.
Data obtained were analysed statistically using the
procedure of Companion of Medical Statistics
(Bamgboye, 2006).
RESULTS
The moisture and ash content of the seven spices
are as shown in Table 1. Four of the spices (A.
ascalonicum, O. basilicum, A. sativum, and Z.
officinale) were high in moisture content, the values
of which were significantly different from each other
(p<0.05). A. melegueta, E. caryophyllata and P.
guineensis were very low in moisture content with
little but significantly different variation in values
(p<0.05) since they are normally used in their dry
form. A. ascalonicum was highest in moisture content
while P. guineensis had the lowest. O. basilicum had
Am. J. Food. Nutr, 2013, 3(3): 122-126
124
the highest ash value while Eugenia caryophyllata
had the lowest. Except for A. melegueta and A.
ascalonicum which were not significantly different
from each other, significant differences existed
between the ash values of the spices (p<0.05).
Table 1: Moisture and ash content of seven selected spices (g/100g)
Spices Moisture Ash
Allium ascalonicum 91.10 ± 0.05a 0.65 ± 0.21a
Ocimum basilicum 76.56 ± 0.03b 1.77 ± 0.14b
Allium sativum 75.60 ± 0.05b 0.30 ± 0.14c
Zingiber officinale 64.81 ± 0.13c 0.49 ± 0.00d
Aframomum melegueta 18.28 ± 0.05 d 0.66 ± 0.14e
Eugenia caryophyllata 16.09 ± 0.20e 0.29 ± 0.07c
Piper guineensis 15.45 ± 0.20e 0.87 ± 0.00f
Values are means of three determinations. Figures with the same parenthesis are not significantly different
(p>0.05) while those with different parenthesis are significantly different (p<0.05).
Wide variation was observed in the mineral content of
the spices with highly significant differences (Table
2). Their calcium content varied widely with highly
significant differences, O. basilicum having the
highest value followed by P. guineensis and A.
ascalonicum (p<0.05). There was no significant
difference in calcium value for Z. officinale and E.
caryophyllata (p<0.05). The values obtained for the
iron and zinc content level of the spices were very
similar. O. basilicum had the highest value of
calcium, -carotene, and ascorbic acid; A. melegueta
had the highest value of iron, while Z. officinale was
highest in phosphorus and zinc content (p<0.05).
Table 2: Some selected mineral and vitamin composition of spices (mg/100g)
Spices Calcium Iron Phosphorus Zinc -carotene* Ascorbic acid
A. ascalonicum 350±28.30a 0.29±0.00a 55.0±2.83a 0.10±0.00a 113.5±0.00a 11.26±0.00a
O. basilicum 750±14.10b 0.33±0.00b 230±0.00b 0.14±0.00b 356.5±0.30b 38.25±0.00b
A. sativum 7.0± 1.40c 0.27±0.00 a 95.0 ±1.41c 0.07±0.00c 109.5±0.10a 9.26±0.00c
Z. officinale 170±14.10d 0.39±0.00c 261±1.4d 0.15±0.00d 226.8±0.00c 13.33±0.00d
A. melegueta 150±14.10d 1.26±0.00d 133±1.41e 0.05±0.00e 308.5±0.00d 31.26±0.00e
E. caryophyllata 170±0.00d 0.24±0.00 d 74±1.41f 0.04± 0.00e 98.1±0.10e 7.23±0.00f
P. guineensis 550±0.00e 0.25±0.00 d 253±1.41g 0.07±0.00c 287.1±0.10f 21.35±0.00g
*Determined as Retinol equivalent
Values are means of three determinations. Figures with the same parenthesis are not significantly different
(p>0.05) while those with different parenthesis are significantly different (p<0.05).
Table 3 shows the percentage contribution of some
micronutrients from the spices to the Recommended
Dietary Allowances (RDAs) of consumers/100g
edible portion. O. basilicum had highest possible
contribution of calcium to RDA of consumers followed
by P. guineensis; and the lowest possible contribution
was from A. sativum. The highest contribution of -
carotene and ascorbic acid are from O. basilicum and
lowest is from E. caryophyllata
.
Am. J. Food. Nutr, 2013, 3(3): 122-126
125
Table 3: Percent micronutrient contribution to Recommended DietaryAllowances of Consumers
Spice Ca %RDA -Carotene %RDA Ascorbic acid %RDA
1000mg 1000 RE 60mg
A. ascalonicum 350 35.0 113.5 11.4 11.3 18.8
O. basilicum 750 75.0 356.5 35.7 38.3 63.8
A. sativum 7 0.7 109.5 11.0 9.3 15.4
Z. officinale 170 17.0 226.8 22.7 13.3 22.2
A. melegueta 150 15.0 308.5 30.9 31.3 52.1
E. caryophyllata 170 17.0 98.1 9.8 7.2 12.1
P. guineensis 50 55.0 287.1 28.7 21.4 35.6
(R.E. = Retinol Equivalent)
DISCUSSION
The values obtained for the moisture content of the
spices (Table 1) are in agreement with the values
obtained for fresh vegetables, (Ihekoronye and
Ngoddy, 1985). Fresh vegetables are always high in
moisture content, which is a measure of its
freshness. The high moisture content of four of the
spices (A. ascalonicum, O. basilicum, A. sativum, and
Z. officinale) underscores their perishability and
susceptibility to microbial spoilage, and the need for
proper preservation to prevent their spoilage.
However, the low moisture content of A. melegueta,
E. caryophyllata and P. guineensis indicates their
possible long shelf life. Except for O. basilicum, the
ash values of the spices were very low. This was an
indication that the spices may be low in mineral
content, especially the macro minerals. The ash
value of O. basilicum was suggestive that the spice
might be a good source of minerals.
The values of selected minerals and vitamins of the
spices are as shown in Table 2. There were
significant differences in the values of the minerals in
all the spices. O basilicum was very high in values of
the macrominerals studied, while P. guineensis and
A. ascalonicum were high in calcium, higher than the
value reported for fermented Parkia biglobosa
(locust bean, a popular traditional condiment, (Elemo
et al., 2011)) and can be good sources of this
mineral. Z. officinale and A. melegueta were relatively
high in calcium and can also serve as sources of this
mineral. A. sativum is a very poor source of calcium.
Except A. sativum, all the spices studied had higher
calcium value than the values re3ported for some
fruits, seeds and leaves of some plant species at
Umudike, Nigeria (Dike, 2010), while their
phosphorus content were much comparable.
Incorporation of these spices into the diet can serve
as means of meeting substantial part of daily calcium
requirements of their consumers. Calcium is an
important mineral needed for maintenance of strong
bones and teeth, as well as stimulating the liver and
beneficial to the heart and nervous system (Whitney
et al., 1996; Ndukwu and Ben-Nwadibia, (2005)).
The value obtained for calcium and phosphorus in Z.
officinale in this study were significantly higher than
the ones reported by Shirin Adel and Prakash (2010)
and Bamigboye et al., (2012), while the zinc and iron
content were significantly lower. This observed
difference might be due to variation in soil conditions
from the source of production, and the level of
moisture content of the sample which varies
depending on length of storage. Ocimum basilicum,
Z. officinale, and P. guineensis phosphorus content
were higher than that of Parkia biglobosa (Elemo et
al., (2011). Z. officinale, O. basilicum and A.
melegueta can be good sources of phosphorus,
which is required for prevention of bone mineral loss,
decreased growth and poor tooth development
(Whitney et al., 1996).
All the spices studied were poor sources of iron and
zinc and cannot make significant contribution to
intake of these mineral. All the spices studied were
good sources of -carotene. This may have resulted
at least in part from their colour (Bowman and
Russell, 2001). Their high β-carotene content can
qualify them as good sources of this provitamin A
which is a micronutrient of great nutritional
importance.
The ascorbic acid content of the spices was also
relatively high. -Carotene and ascorbic acid have
been implicated in antioxidant activity, which is
beneficial to the human body (Halliwell, 1997), hence
Am. J. Food. Nutr, 2013, 3(3): 122-126
126
these spices may possess antioxidant characteristics.
The -carotene and ascorbic acid content of the
spices might have accounted for the health promoting
properties adduced to them.
Overall, O. basilicum can contribute the highest
percentage of the vitamins and minerals studied.
CONCLUSION
The spices were rich in some micronutrients and can
be good sources of meeting part of recommended
dietary allowances (RDAs) for calcium, β-carotene
and ascorbic acid, but are poor sources of iron and
zinc which are required for prevention of anaemia
and promoting growth especially among children.
However, since they do not constitute major food
ingredients but are used as condiments, the dietary
requirements of these minerals can be met from
other food sources. Because of the micronutrient and
antioxidant potentials of these spices, their
consumption in whole or use as condiments should
be encouraged as means of dietary diversity in
ameliorating micronutrient deficiencies.
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