Анотація
Introduction: There is increasing global search for novel sources of micronutrients currently recognized for their immense health benefits and promotion of indigenous foods as a means of meeting dietary needs of people and combat micronutrient deficiency. Ocimum gratissimum, a family of Basil cultivated as culinary herb and condiment is a source of essential oil for food, flavours and fragrance.
Materials and methods: The green aromatic leaves, used fresh as vegetable and dried form as flavourings or spices in sauces, stews, salad dressings and confectionery products, was studied for its nutrient composition, antinutritional factors and micronutrient potential. Samples of fresh, steamed and dried leaves were analysed using standard methods of analysis of AOAC.
Results: The results revealed that 100g portion of the fresh leaf contained 86.9g moisture, 3.0g protein, 4.0g crude fibre, 15.7mg calcium, 39.3mg phosphorus, 0.6mg iron, 3.7mg zinc, 571.6µg β-Carotene, 0.27mg niacin, 0.14mg riboflavin, 0.18mg thiamine, 36.5mg ascorbic acid, 0.63mg phytate, 1.04mg oxalates and 0.92mg saponins. The levels of antinutritional factors of fresh and processed leaves were low and most probably could not cause any health hazard even when consumed in large quantities. Steaming the leaf resulted in significant reduction in most of the nutrients and antinutrients (p<0.05). Drying significantly increased concentration of the nutrients especially protein, crude fibre, minerals and β-Carotene (p=0.01), with significant reduction in ascorbic acid, thiamine, riboflavin and antinutrients.
Conclusion: The leaf can serve as a good source of zinc, B-vitamins, and antioxidants (β-Carotene and ascorbic acid) which prevent free radical activities and cell degeneration currently implicated in many pathologic states.
Keywords: Ocimum gratissimum leaf, micronutrients, antinutritional factors, steaming, sun-drying
Résumé
Il y a une augmentation de la recherché globale sur des nouvelles sources des micronutriments couramment reconnues pour leur immense bénéfices en santé et la promotion des mets traditionnelles comme un moyen d’atteindre ses besoins diététiques de la population et combattre les déficits micronutritionels. L’Ocimum gratissimum, de la famille du Basil cultivé comme une herbe culinaire et condiment est une source d’huile essentielle, de parfums et de fragrance. La feuille vertes aromatisée, utilisée fraiche comme des légumes et sèche comme parfum or épices dans les sauces, salades et confitures, était étudiée pour sa composition chimique, les facteurs antioxydants et le potentiel des micronutriments. Les échantillons fraiches, bouillies et sèches des feuilles étaient analysés par les méthodes d’analyses standards d’AOAC. Les résultats révélaient que 100g de portion de feuille fraiche contient 86.9g d’humidité, 3.0g protéines, 4.0g de fibre, 15.7mg de calcium, 39.3mg de phosphore, 0.6mg de fer, 3.7mg de zinc, 571.6mg de β-carotène, 0.27mg de niacine, 0.14mg de riboflavine, 0.18mg de thiamine, 36.5mg d’acide ascorbique, 0.63mg d’acide pythique, 1.04mg d’acide oxalique et 0.92mg saponines. Les taux des facteurs antinutritionnels des feuilles fraiches et feuilles transformées étaient faibles et probablement ne pouvait pas présenter un danger e en santé même quant consommer en large quantités. Les chauffages des feuilles résultaient à une réduction significative des nutriments et antinutriments (p<0.05). Les feuilles séchées augmentaient significativement en concentration des nutriments spécialement de protéines, fibres, minéraux et β-carotènes (p=0.01), avec une réduction significative de l’acide ascorbique, thiamine, riboflavine et antinutriments. La feuille peut server come une bonne source du zinc, vitamines B, et antioxydants, β-Carotene et d’acide ascorbique) Qui prévient les activités des radicaux libres et de dégénération cellulaires couramment impliqués dans les conditions pathologiques.
Correspondence: Dr. O.T. Adepoju, Department of Human Nutrition, College of Medicine, University of Ibadan, Ibadan, Nigeria. Email:tholadejo@yahoo.com
Посилання
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