ABSTRACT 

A comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local 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 moisture content, ash content, crude fat crude fibre and protein content. Extraction of the Oleorasin from the spices and soybean oil were done using soxhlet extraction unit with hexane as solvent. Imi of each of the Oleorasin samples of the spices was pipette into 100ml of soybean oil into four different test tubes labeled A,B, C and D. sample E contains 100ml of soybean oil with 150ppm of Butylated Hydroxyl toluene while the untreated soybean oil (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 monitored for tightly for eight weeks, the thiobarbituric acid 9TBA) value were also determined on the tenth and twelfth weeks respectively. 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) respectively. From these results, it shows that all the spices were below the range of detectable 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) respectively. Sample C Monodora Myristica (Ehuru) had the lowest Pv and TBA value, thus the best species with antioxidant property. When compared with other spices and even the artificial antioxidant, followed by sample B Xylopia aethiopica.

TABLE OF CONTENTS

Title Page ii

Approval Pageiii

Dedication iv

Acknowledgement v

Table of Contentvi

Abstract ix

CHAPTER ONE

1.0Introduction1

1.1Objective of the Project6

CHAPTER TWO

2.0Literature Review 7

2.1The Natural Heal Perspective of Culinary Herbs and Spice8

2.2Morphology and Description of Some

Particular Culinary Herbs and Spices 11

2.3Chemical Constituents of Culinary Herbs and Spices 16

2.4The Essential Roles of Culinary Herbs and Spices25

2.5Essential Oils28

2.6Oleoresins30

2.7Advantages of Oleoresins Over Convectional Spices and Herbs31

2.8Oleoresin Manufacture34

2.9Relative Flavour Strength of Some Spices34

2.10Autoxidation35

2.11Lipid Deterioration 36

2.12Control of Oxidation39

2.13Mechanisms of Antioxidant40

CHAPTER THREE

3.0Materials and Methods 42

3.1Sample Collection and Storage Prior to use42

3.2The Equipments Used42

3.3The Reagents Used43

3.4Methods of Materials Preparation44

3.5Proximate Analysis 45

3.6Extraction of Oleoresins 51

3.7Samples Preparation52

3.8Peroxide Value Determination 53

3.Thiobarturic Acid Value Determinations54

CHAPTER FOUR

4.0Results and Discussion on the Spices56

4.1Result of Proximate Analysis on the Spices 56

4.2 Result of Peroxide Value and Thiobarbituric Acid Value  57

CHAPTER FIVE

5.0Conclusion and Recommendation61

5.1Conclusion61

5.2Recommendation 62

References63

Appendix I65

Appendix ii 71