Comparative Study of the Physicochemical Properties and Fatty Acid Composition of Some Indigenous Spices in Nigeria
C. U. Ogunka-Nnoka *
Department of Biochemistry, University of Port Harcourt, Choba, Rivers State, Nigeria
F. U. Igwe
Department of Biochemistry, University of Port Harcourt, Choba, Rivers State, Nigeria
K. O. Orubite
Department of Chemistry, University of Port Harcourt, Choba, Rivers State, Nigeria
*Author to whom correspondence should be addressed.
Abstract
Aim: This study evaluates the physicochemical properties and fatty acid composition of “Gbafilo” (Uapaca guineesis), “Omilo” (Parinari excelsa), “Country onion” (Afrostyax lepidphyllus), and “Taiko” (Zanthoxyllum zanthoxylloids).
Methods: The oil was extracted using n-hexane in a soxhlet apparatus and evaluated for their physical and chemical properties. Fatty acids profile was determined by Gas Chromatography (GC).
Results: The Refractive Index, Specific gravity and Oxidative stability values range between 1.44-1.46, 0.930-.0970, 40-72hr, respectively; While Iodine, Acid, Ester and Saponification values range between 94.14-105.20 I2/100g, 2.58-19.25mgKOH/g, 164.28-231.14mgKOH/g and 170.92-233.72mgKOH/g, respectively. Oleic acid was the predominant fatty acid in Omilo (92.98%) and Country onion (72.73%); While palmitic acid was predominant in Gbafilo (30.45%) and Taiko (28.09%). Linoleic acid was present only in Country onion (12.84%) and Omilo (2.04%).
Conclusion: These results suggest that the oil from these spices have potentials for use as food supplements and industrial raw materials in addition to their traditional use as condiments.
Keywords: Physicochemical properties, fatty acids, indigenous spices, n-hexane