Analysis of some phytochemicals in selected spices used in Nigerian pepper soup

Abstract

The Nigerian peppersoup is a popular soup recipe often used in cooking meat or fish inform of a delicacy.
These spices contain some phytochemicals with nutritional and therapeutic properties whose role in meat and Chicken diets needs understanding.
This research investigated the phytochemical constituents of these spices often used in Nigerian peppersoup.
The selected spices Tetrapleura tetraptera (Aidon fruit), Zingiber officinale (Ginger), Allium sativum (Garlic), Xylopia
aethiopica (Ethopian pepper), Monodora myristica (African nutmeg), Piper gueneense (Guinea pepper), Aframomum melegueta (Grains of paradise), Ocimum gratissimum (Big leave basil) and Ocimumbasilicum (Small leave basil) were analysed for their phytochemical constituents (both qualitative and quantitative). The result showed that the selected spices contained tannins, saponins, flavonoids, phytates, oxalate, alkaloids, phenols and terpenoids at varying levels. The selected Nigerian pepper soup ingredients contained some useful phytochemicals: thus, these spices could be used as antioxidative agents, for instance, flavonoids, have shown to exert potent antioxidant activity against super-oxide radicals responsible for food deterioration.
Studies have also shown that flavonoids enhance the effect of vitamin C and function as antioxidants.
The presence of quercetin, which is a constituent of flavonoids could prevent the formation of tumour cells especially type II oestrogen binding sites including breast, colon, ovarian, Leukaemia, gastrointestinal and meningioma cancer cell.
The presence of saponins and tannin also portend antibiotics potentials in treating common pathogenic strains of bacteria.
However, the mixtures of these spices could be used in animal diets to accelerate growth and also to maintain health.