Determination of the Micronutrient (Vitamin A, C, E, Zinc and Selenuim) Content of Four Indigenous Aromatic Spices in Nigeria

Elochukwu Chinwe Uzoamaka and Adebayo Emmanuel Olanrewaju
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Elochukwu Chinwe Uzoamaka: Department of Food Technology, Federal Polytechnic Oko, P.M.B. 021, Anambra State.
Adebayo Emmanuel Olanrewaju: Department of Food Technology, Federal Polytechnic Oko, P.M.B. 021, Anambra State.

International Journal of Research and Innovation in Applied Science, 2023, vol. 8, issue 8, 01-07

Abstract: Micronutrients are nutrients required for human’s physiological functions and health maintenance. They are described as organic compounds required in micrograms or milligrams This study is aimed at comparing the micronutrient (VitaminA, C, E, zinc and selenuim) content of four indigenous spices (Scent leaf, garlic, Aidan seed and guinea pepper) in Nigeria. Standard analytical methods was utilized for the analysis. Results revealed that Xylopiaaethiopca (guinea pepper) had the highest amount of vitamin C and E contents (38.17mg/100g and 113.63mg/100g)respectively. Tetrapleuratetratera contained the highest concentration of Zinc and selenium (4.74mg/g and 3.39mg/g) content while Allium Sativum (garlic) has the highest amount of beta-carotene (1.75mg/g).Overall, these results demonstrate that these different spices possess varying levels of essential vitamins and minerals. Guinea pepper and garlic are particularly rich in vitamin C, vitamin E, and beta-carotene, while Tetrapleuratetratera stands out for its high zinc and selenium content. Incorporating these spices into the diet can provide additional nutritional and potential health benefits.

Date: 2023
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