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 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 CONTENTSTitle Page iiApproval PageiiiDedication ivAcknowledgement vTable of ContentviAbstract ix
CHAPTER ONE1.0Introduction11.1Objective of the Project6
CHAPTER TWO2.0Literature Review 72.1The Natural Heal Perspective of Culinary Herbs and Spice82.2Morphology and Description of Some Particular Culinary Herbs and Spices 112.3Chemical Constituents of Culinary Herbs and Spices 162.4The Essential Roles of Culinary Herbs and Spices252.5Essential Oils282.6Oleoresins302.7Advantages of Oleoresins Over Convectional Spices and Herbs312.8Oleoresin Manufacture342.9Relative Flavour Strength of Some Spices342.10Autoxidation352.11Lipid Deterioration 362.12Control of Oxidation392.13Mechanisms of Antioxidant40
CHAPTER THREE3.0Materials and Methods 423.1Sample Collection and Storage Prior to use423.2The Equipments Used423.3The Reagents Used433.4Methods of Materials Preparation443.5Proximate Analysis 453.6Extraction of Oleoresins 513.7Samples Preparation523.8Peroxide Value Determination 533.Thiobarturic Acid Value Determinations54
CHAPTER FOUR4.0Results and Discussion on the Spices564.1Result of Proximate Analysis on the Spices 564.2 Result of Peroxide Value and Thiobarbituric Acid Value  57
CHAPTER FIVE5.0Conclusion and Recommendation615.1Conclusion615.2Recommendation 62References63Appendix I65Appendix ii 71