Abstract
Spices are used globally, and are of great importance in indigenous culinary and traditional medicine applications, they are the product of dried fruits, seed root, bark or vegetative substances. This study synthesized food spice from Lippia multiflora, ginger and turmeric. Some anti-nutritional factors and the chemical composition of the extracted essential oils were evaluated. The chemical composition of the extracted essential oils revealed the presence of over ten (10) compounds, with 2-Pyrrolidinone, 1 methyl (35.21 %), Cyclo-hexane-carboxylic acid (24.00 %), Diethyl Phthalate (15.46 %) and 2-Pyrimidinamine,4,6-dimethyl (5.60 %) being the predominant compounds in the oil. The phytochemical screening of the food spice indicated the respective phytate, oxalate and tannin values for the food spice as; 0.71 mg/100 g, 1.2 mg/100 g and 0.51 mg/100 g respectively. These results are in agreement with previous studies where essential oils were shown to contain complex mixtures of compounds with varying chemical compositions.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
