ABSTRACT
The present study was conducted to evaluate the anti-microbial and proximate composition of sixteen different spices. The spices investigated were Monodora myristica, Coranarum sativum, Laurus nobilis, Curcuma longa, Piper guineese, Rosmarinus officinalis, Foeniculum villgare, Parinari excelsa, Chrysobalanus icaco, Zingiber, officinale, Trigonella foenum-gruecum, Cumin cyminum, Carum carvi, Rianodendum heudelotii, Afrostyrax lepidophylus and Afromomum subsericeum. The microorganisms used for the anti-microbial assay were seven clinical pathogens; Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Proteus vulgaris, Klebsiella pneumonia, Pseudomonas aeruginosa and Enterococcus faecalis; two of these were used for disc diffusion assay and seven for the minimum inhibitory concentration. Proximate analysis result revealed the moisture content of the samples ranging between 10.24 – 24.67, dry matter 88.30 – 89.76, ash content 3.54 – 9.43, crude protein 7.52 – 17 18, fat 2.67 – 7.95, crude fibre 6.46 – 9.52, and carbohydrate 123.29 – 137.62. The antimicrobial screening revealed that all the spices used in this study have good antibiotic properties against the various bacteria pathogens tested with maximum inhibition observed in Parinari excelsa (24mm) and Cumin cyminum (24mm) in the disc diffusion assay and Curcuma longa (7.18uglml) in the MIC. The result of this study showed that all the selected spices contained reasonable amount of nutraceutical values which suggest the application of the seeds as supplementary sources of antimicrobial agents and essential nutrients.
TABLE OF CONTENTS
Title
page i
Declaration ii
Certification iii
Dedication iv
Acknowledgements
v
Table
of contents vi
List
of tables xi
List
of plates xii
Abstract xiii
CHAPTER
ONE: INRODUCTION
1.1 Background of the study 1
1.2 Objectives of study 5
1.3 Justification of the study 6
CHAPTER
TWO: LITERATURE REVIEW
2.1 Spices 7
2.2 History of spices 7
2.3 Conventional classification of spices 7
2.4 Importance of spices 8
2.5 Potential nutraceutical ingredients from
plant origin 10
2.5.1 Guinea pepper (Piper guineense) 10
2.5.1.1 Origin, habitat and distribution of P. guineense 10
2.5.1.2 Botany of the plant 11
2.5.1.3 Chemical composition 11
2.5.1.4 Nutraceutical values of Piper guineense 13
2.5.2 African nutmeg (Monodora myristica) 14
2.5.2.1 Origin and Distribution 14
2.5.2.2 Botany of the plant 14
2.5.2.3 Chemical composition 15
2.5.2.4 Nutraceutical values of M. myristca 15
2.5.3 Ricinodendron heudelotii (Njasang) 17
2.5.3.1 Botany of the Plant 17
2.5.3.2 Nutraceutical values of Ricinodendron heudelotii 18
2.5.4 Country onion (Afrostyrax lepidophyllus) 18
2.5.4.1 Chemical composition of the plant 19
2.5.4.2 Nutraceutical values of Afrostyrax lepidophyllus 19
2.5.5 Coriandrum
sativum Linn. (Coriander) 20
2.5.5.1 Origin and distribution of the plant 20
2.5.5.2 Botany of the plant 21
2.5.5.3 Chemical constitutes of Coriander 21
2.5.5.4 Nutraceutical values of Coriandrum sativum 23
2.5.6 Fenugreek (Trigonella foenum−graecum L.) 23
2.5.6.1 Botany
of the Plant 25
2.5.6.2 Chemical compositions of Fenugreek 25
2.5.6.3 Nutraceutical values of Fenugreek 25
2.5.7 Cumin (Cuminum
cyminum) 26
2.5.7.1 Origin and Distribution 27
2.5.7.2 Botany and Description of the Plant 27
2.5.7.3 Chemical
constituents 28
2.5.7.4 Nutraceutical values of Cumin 29
2.5.8 Ginger (Zingiber
officinalis) 29
2.5.8.1 Origin of the Plant 30
2.5.8.2 Botany of the Plant 30
2.5.8.3 Chemical Constituents of Ginger 30
2.5.8.4 Nutraceutical values of Ginger 31
2.5.9 Tumeric (Curcuma
longa L.) 32
2.5.9.1 Botany of the Plant 32
2.5.9.2 Chemical Constituents and Therapeutic
Potentials of Turmeric 33
2.5.9.3 Nutraceutical values of Curcuma longa 33
2.5.10 Bayleaf (Laurus
nobilis L.) 34
2.5.10.1
Origin and Distribution 35
2.5.10.2 Botany of the Plant 35
2.5.10.3 Chemical Composition 36
2.5.10.4
Nutraceutical values of L. nobils 36
2.5.11 Rosmarinus
officinalis (Rosemary) 37
2.5.11.1
Chemical Composition 37
2.5.11.2
Nutraceutical values of R. officinalis 38
2.5.12 Parinari
excelsa 39
2.5.12.1 Nutraceutical values of Parinari excelsa 40
2.5.13 Chrysobalanus
icaco (Coco plum) 40
2.5.13.1
Botany of the Plant 41
2.5.13.2
Nutraceutical values of Chrysobalnus
icaco 41
2.5.14 Caraway (Carum
carvi) 42
2.5.14.1 Origin and Distribution 42
2.5.14.2 Botany of the Plant 42
2.5.14.3 Chemical Composition 43
2.5.14.4
Nutraceutical values of C. carvi 43
2.5.15 Fennel (Foeniculum
vulgare Mill.) 44
2.5.15.1
Origin and Distribution 45
2.5.15.2
Botany of the Plant 45
2.5.15.3
Chemical Composition of Fennel 46
2.5.15.4
Nutraceutical Value of Foeniculum vulgare 47
2.5.16 Afromomum
subsericeum (Ataiko) 48
2.5.16.1
Origin and distribution 48
2.5.16.2
Botany 48
2.5.16.3
Nutraceutical values of the plant 48
2.6 Antimicrobial susceptibility testing 49
2.7 Antimicrobial assays 49
2.8 Proximate analysis 50
CHAPTER
THREE: MATERIALS AND METHODS
3.1 Sample collection and identification 52
3.1.1 Preparation of extracts 52
3.1.2 Collection of microorganisms 52
3.2 Evaluation of spices for antimicrobial
activity 53
3.2.1 Preparation of stock/working solution 53
3.2.2 Preparation of test organism for
susceptibility 53
3.2.3 Media preparation 53
3.2.4 Determination
of antimicrobial activity of extracts (Disc Diffusion Method) 54
3.2.5 Determination of minimum inhibitory
concentration (MIC) 54
3.3 Proximate analysis 54
3.3.1 Determination of moisture content 54
3.3.2 Determination of crude fat 55
3.3.3 Determination of crude fiber content 55
3.3.4 Determination of crude protein content 56
3.3.5 Determination of ash content 56
3.3.6 Determination of carbohydrate content 57
CHAPTER FOUR: RESULTS
4.1 Description
and biological activities of plants used as spices obtained during
survey 58
4.2 Antimicrobial
activity of methanol spice extract of selected spices on two
bacterial
isolates 60
4.3 Minimum
inhibitory concentration (MIC) of methanolic spices extract against
seven
(7) bacterial pathogen 63
CHAPTER
FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATIONS
5.1 Discussion 68
5.2 Conclusion 68
5.3 Recommendations 68
References
LIST OF TABLES
Table Title Page
1 Conventional
classification of spices 8
2 Ethnobotanical
Survey of Plants used as spices in South-East Nigeria 58
3 Antimicrobial
activity of methanolic extracts of selected spices on two
isolated microbes represented by disc diffusion method
in (mm) 61
4 MIC
result of methanolic extracts of the plant samples against seven
isolated
pathogens and are represented in ug/ml 65
5 Proximate
Composition of Spices (%) 67
LIST OF PLATES
Plate Title Page
1 Picture of Guinea pepper (Piper guineense) 10
2 Picture of Monodora myristica 14
3 Picture
of Ricinodendron heudelotti 17
4 Picture of Afrostyrax lepidophyllus 18
5 Picture of Coriandrum sativum 20
6 Picture of Trigonella foenum−graecum 23
7 Picture of Cuminum cyminum 26
8 Picture of Zingiber officinalis 29
9 Picture of Curcuma longa 32
10 Picture of Laurus nobilis 34
11 Picture of Rosmarinus officinalis 37
12 Picture of Parinari excels 39
13 Picture of Chrysobalanus icaco 40
14 Picture of Carum carvi 41
15 Picture of Foeniculum vulgare 44
16 Picture of Afromomum subsericeum 48
17 Escherichia coli 62
18 Staphylococcus aureus 62
19 Pictures
of Microtitre plates showing MIC results of the plant samples
against
seven (7) microorganisms viz: Enterococcus,
Staphylococcus,
Bacillus,
Klebsiela, Proteus, Pseudomonas and E. coli respectively 66
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Spices
are defined by Corn (1999) as dried seeds, fruits, roots, barks, leaves or
vegetables used nutritionally in a very small quantity as food additives for
the purpose of flavor, color or as preservative that kills harmful bacteria or
suppress their growth. Spices are also products from plants seeds, fruits,
flowers, and roots or bark that are added to food to improve flavor, taste, and
color or act to minimize the rate of rancidity and as preservatives that
suppress microbial activities (Thomas, 2007). In Nigeria, a high proportion of
the rural and urban population resort to natural food ingredients particularly
because of their availability. Spices are a large group of such ingredients.
Some spices are used for the preparation of special types of soup, these
include: soup for newly delivered mothers to accelerate blood flow leading to
the elimination of blood cloths from her womb and blood system. Some have been
recommended for fast relief of ailment such as cholera, diarrhea, dysentery and
wound sepsis (Inyang, 2003, OlumSimbo et
al., 2011). They are also used as
vegetables for spicing meat, oil bean salad and foods. Most of these spices
have been associated with abundant bitter principle which is claimed to reduce
blood sugar levels and the liquor takes as a purge for colic, stomach pains and
worm infections (Friday et al.,
2011).
Each
spice has a unique aroma, flavor and antimicrobial activities which are derived
from phytochemicals and some spices are reported to have microbiocidal or
microbiostatic activities (Onwuliri and Wonang, 2005). More recently the
interest in spices has grown not only for the seasoning and flavouring
properties but also the antioxidant potential (Mukul et al., 2013). Spices are rich in phytochemicals and other active
ingredients that protect against disease and promote healing (Pavitra, 2013).
It is also believed that new born babies grow rapidly when they are fed with
food made of these spices (Roger, 2002).
Infectious
diseases caused by pathogens and food poisoning caused by spoilage
microorganisms are threatening human health all over the world. The efficacies
of some antimicrobial agents which are currently used to extend shelf life and
increase the safety of food products in food industry and to inhibit disease
causing microorganisms in medicine have been weakened by microbial resistance (Qing et al., 2014). Also food borne illness caused by consumption of foods
contaminated with pathogenic bacteria or the toxins has been of great public
health concern. In recent times, consumers are even more concerned of the
processed foods they eat not only because of the high risk of contamination but
also because of the added synthetic preservatives which may be hazardous to
health. Food additives such as monosodium glutamate, aspartame, saccharine,
sodium cyclamate, sulfites, nitrates, nitrites and antibiotics have all been
reported to cause clinical conditions manifesting variously as headache,
nausea, weakness, mental retardation, seizures, cancer and anorexia (Rangan and
Barceloux, 2009; Wroblewsca, 2009). In recent years the prevention of cancer
and cardiovascular diseases has been associated with the ingestion of spices,
fresh fruits, vegetables or teas rich in natural antioxidnats (Virgili et al., 2001). The protective effects of
plant products are due to the presence of several components which have
distinct mechanisms of action; some are enzymes and proteins and others are low
molecular weight compounds such as flavonoids (Zhang and Wang, 2002). The story
of spices and other flavouring materials is one of the most interesting
chapters in the history of vegetable products (Obadoni and Ochuko, 2002). The
cravens for spices have been one the great factors in human progress and have
done much to change the course of history and geography and to promote
international relations (Akindahumsi and Salawu, 2005). These spices are said
to be therapeutically useful in the management of convulsion, leprosy, stomach
ache, inflammation and rheumatoid pains, cough and loss of appetite (Valko et al., 2007).
The
proximate and nutrient analysis of medicinal plants, edible fruits and
vegetables plays a crucial role in accessing their nutritional significance
(Pandey et al., 2006). As various
medicinal plants species are consumed as food along with their medicinal
benefits, evaluating the nutritional significance can help to understand the
worth of these plant species (Pandey et
al., 2006). There are also various claims about the usefulness of some of
these spices especially their use in fattening homes and remarkable growth of
new born babies whose mothers use these spices.
Proximate
analysis of plants plays a crucial role in assessing their nutritional
significance. Carbohydrates, fats, fibre and protein are the essential
nutrients of life. The quality and quantity of proteins in plants are basic
factors and important for the selection of plants for nutritive value,
systematic classification and plant improvement programs (Nisara et al., 2009). As various spices are
used in food along with their medicinal benefit, evaluating the nutritional
significance can help understand the worth of these plant species.
The
statement “let food be thy medicine, thy medicine shall be thy food”, made by
Hippocrates, the father of modern medicine, is receiving a lot of interest
today as food scientists and consumers realize the health benefits of certain
foods (El Sohaimy, 2012). The concept of functional foods was invented in
Japan. In the 1980s, health authorities in Japan recognized the need for an
improved quality of life as well as increasing life expectancy for the number
of elderly people in population in order to control health care cost.
According
to European Food Information Council, functional foods must contain
biologically active components that have the potential to optimize physical and
mental well-being and which may also reduce the risk of disease
The
term “nutraceutical” was coined from the words “nutrition” and “pharmaceutical”
in 1989 by Stephen De Felice, founder and chairman of the foundation for
innovation in Medicine (FIM), Granford. He defined nutraceuticals as a food or
part of a food that provides medicinal or health care benefits, including the
prevention and for treatment of a disease.
Nutraceuticals
can be organized in several ways depending upon its easier understanding and
application. Some of the most common ways of classifying nutraceuticals can be
on food sources, mechanism of action, chemical nature etc. the food sources
used nutraceuticals are all natural and can be categorized as (Kalia, 2005; Kokate
et al., 2002):
1. Dietary
fiber
2. Probiotics
3. Prebiotics
4. Polyunsaturated
fatty acid
5. Antioxidant
vitamins
6. Polyphenols
7. Spices
Spices
are esoteric food adjuncts that are used for thousands of years to enhance the
sensory quality of food (Lipi, 2012). The quantity and the variety of the
spices consumed in the tropical countries are particularly extensive. These
impart characteristic flavor, aroma, or piquancy and color to foods,
stimulating our appetite as well as modify the texture of food. Recent research
reveals that dietary spices in their minute quantities has immense influence on
the human health by their antioxidative, chemopreventive, anti-mutagenic,
anti-inflammatory, immune modulatory effects on cells and a wide range of
beneficial effects on human health by the action of gastrointestinal
cardiovascular, respiratory, metabolic, reproductive, neural and other systems (Kochhar,
2008).
Most
of the spices components are terpenes and other constituents of essential oils.
They have been found to be effective in different forms. For instance, Fenugreek
seeds (25-50 g), garlic (5-6 cloves), onion (50 g) and turmeric powder (1
pinch) in the daily diet of diabetics prevent and manage long-term
complications of diabetes. Regular intake of curcuminoids at about 0.5 g
reduces blood lipid peroxide level up to about 3% due to their antioxidant
activity (Sreejayan and Rao, 1994). Spices and herbs are in most cases
harmless, when used as food, but may exhibit toxicity, when used as medicine,
because higher dose administered, or rather due to the possibilities of their
interactions with other pharmaceutical medications (Ernst, 2003).
1.2 OBJECTIVES OF STUDY
The
specific objectives of the study are;
1. To
assess the various spices and their usage especially the local spices.
2. To
determine the medicinal values−antimicrobial properties of the spices. A mini
survey is to be conducted among spices sellers in three selected markets in
Abia State.
3. To
determine their nutritional value−proximate properties of the spices.
1.3 JUSTIFICATION OF THE STUDY
Malnutrition
and microbial outbreak are major challenges to human health both in rural and
urban centre, most especially in developing country the Nigeria. Bacterial and
fungal pathogens are the main cause of severe infection in humans and microbes’
resistance to antibiotic has become a serious problem of public health.
According to world health organization (WHO), eighty percent of world’s
population used medicinal plant as the main primary health care source in the
treatment of several diseases. In African countries the rate is much higher
(Ajose, 2007).
Limited
scientific evidence regarding safety and efficacy to support the continued
therapeutic application of some of these herbal remedies exist compared to such
evidence for synthetically formulated drugs (Sowemimo et al., 2007). With the upsurge in the use of herbal remedies,
there is need for thorough scientific evaluation to validate or disprove the
supposedly therapeutic effect of some of these medicinal plants. However, some
of the spices used in this study have not been thoroughly investigated for
antimicrobial efficacy and proximate composition. Hence there is need to study
the antimicrobial and proximate compositions of these spices. The current is
therefore aimed at investigating in nutritional value and antimicrobial
activities of some the spices used.
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