Evaluation of Proximate, Phytochemical, and Heavy Metal Content in Black Cumin and Fenugreek Cultivated in Gamo Zone, Ethiopia

Spices have been recognized to have medicinal properties. Among several spices and medicinal plants, black cumin and fenugreek are very common. Geographical, climatic, and cultivating soil type can change the chemical composition of these spices. The objective of this work is to determine proximate, phytochemical, and heavy metal content in black cumin and fenugreek cultivated in the Gamo zone, Ethiopia. The proximate composition (moisture, ash, fiber, fat, protein carbohydrate, and gross energy) was determined; their content (%) in black cumin is 6.98 ± 0.12, 5.02 ± 2.9, 6.90 ± 0.21, 32.1 ± 0.68, 20.9 ± 0.09, 34.1 ± 0.73, and 498 ± 4.4, respectively, and 6.30 ± 0.35, 4.27 ± 0.17, 9.36 ± 0.25, 12.8 ± 0.41, 30.8 ± 0.09, 46.1 ± 0.52, and 422 ± 1.6, respectively, in fenugreek. The total means of phenolic flavonoids and alkaloids in black cumin are 193 ± 5.3 mg GAE/100 g, 87.6 ± 4.3 mg QE/100 g, and 69.4 ± 4.7 mg AE/100 g, respectively, and 382 ± 11 mg GAE/100 g, 123 ± 3.6 mg QE/100 g, and 37.6 ± 2.2 mg AE/100 g, respectively, in fenugreek. In black cumin and fenugreek collected from Kamba, Daramalo, and Dita woredas, nine heavy metals were determined by using FAAS. The total mean concentrations in mg/kg for detected heavy metals (Fe, Zn, Cu, Mn, and Co) in black cumin are 78.5 ± 5.9, 27.3 ± 1.5, 3.06 ± 0.26, 8.47 ± 0.22, and 10.1 ± 0.37, respectively, and Cr, Ni, Pb, and Cd were not detected in black cumin. Similarly, the concentrations of Fe, Zn, Cu, Mn, Co, and Ni in fenugreek are 168 ± 5.2, 14.8 ± 0.20, 4.76 ± 0.1, 13.7 ± 0.40, 3.66 ± 0.21, and 2.12 ± 0.03, respectively, and Cr, Pb, and Cd were not detected in fenugreek. All the results of determined parameters were compared to previous studies, and the values were in agreement with slight variations. Therefore, black cumin and fenugreek cultivated in the Gamo zone were free from heavy metal toxicity.

Chemical composition, antibacterial efficacy, and antioxidant capacity of essential oil and oleoresin from Monodora myristica and Tetrapleura tetraptera in Southeast Nigeria

Specific to the West African sub-region, previous studies involving fruit, stem, and bark of Tetrapleura tetraptera as well as seeds of Monodora myristica have largely focused on phytochemical properties of aqueous and methanolic and ethanolic extracts. To supplement existing information, the chemical composition, antibacterial efficacy (tested against Escherichia coli and Staphylococcus aureus), and antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH∙) radical scavenging, ferric reducing power, and total antioxidant capacity) of essential oil and oleoresin extracted from T. tetraptera fruit and M. myristica seeds cultivated in Southeast Nigeria, were studied. Essential oil and oleoresin were respectively extracted by steam distillation and aqueous maceration. By way of gas chromatograph mass spectrometry (GC-MS) analysis, the chemical compounds from essential oil and oleoresin from M. myristica and T. Tetraptera samples totaled 6 and 5, as well as 27 and 16, respectively. Besides the oleoresin of M. myristica and the essential oil of T. tetraptera showing some resistance against S. aureus, the oleoresins seemed highly susceptible to E. coli-all of which demonstrated concentration-dependence to the antibacterial inhibition zone. Scavenging DPPH radical, reduction power activity, and total antioxidant capacity increased with essential oil and oleoresin extracts' concentrations, which positions M. myristica and T. tetraptera spices as very promising for food preservation, especially against autoxidation and microbial spoilage.

A review on health benefits of phenolics derived from dietary spices

Spices are an affluentpool of polyphenolcompounds that possessgigantic medicinal peculiarities such as remedying microbial infections, oxidative stress, inflammation, diabetes, cancers, neurodegenerative disorders, cardiac disorders, etc. On that account, thepresent review illustrates the therapeutic potential, mechanism of action, and different procedures for conscious extraction of polyphenols. The various ethnopharmacological properties; reasons for their diverse pharmacological actions and the mechanism of action of spices-derived phenolics have also been discussed. The findings of this review may be utilized by the food and pharmaceutical industries for developing suitable alternatives to synthetic antioxidants and can be developed into effective food supplements. Further in-depth scientific studies are needed to find out their actual and exact relevance as natural health boosters. Moreover, clinical and toxicological studies are also required for harnessing the full therapeutic potential of polyphenols derived from dietary spices.

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Spices are the treasure house of polyphenols and other useful bioactive compounds.

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Clove, oregano, thyme and rosemary contains highest amount of phenolic compounds.

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They provide protection from microbial infection and oxidative stress related disorders.

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Polyphenols obtained from spices improve the functioning of beneficial gut microbiota.

The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

This work aims to explore the contribution of prickly ash (Zanthoxylum bungeanum Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze the taste-related compounds. A total of 99 compounds in different sheep tail fat samples were identified. The semi-quantitative results showed that there were differences between the samples. The partial least squares discriminant analysis (PLS-DA) model without overfitting was used to investigate the effect of prickly ash. Eleven marker compounds were predicted with a variable importance for projection > 1, fold change > 2 and p < 0.05. An additional experiment showed that guanosine 5'-monophosphate, malic acid, inosine and adenosine 5'-monophosphate could improve the umami and saltiness taste of stewed sheep tail fat.

The potential role of Piper guineense (black pepper) in managing geriatric brain aging: a review

Brain aging is one of the unavoidable aspects of geriatric life. As one ages, changes such as the shrinking of certain parts (particularly the frontal cortex, which is vital to learning and other complex mental activities) of the brain may occur. Consequently, communications between neurons are less effective, and blood flow to the brain could also decrease. Efforts made at the biological level for repair become inadequate, leading to the accumulation of β-amyloid peptide in the brain faster than its probable degradation mechanism, resulting in cognitive malfunction. Subsequent clinical usage of drugs in battling related brain-aging ailments has been associated with several undesirable side effects. However, recent research has investigated the potential use of natural compounds from food in combating such occurrences. This review provides information about the use of Piper guineense (black pepper) as a possible agent in managing brain aging because of its implications for practical brain function. P. guineense contains an alkaloid (piperine) reported to be an antioxidant, anti-depressant, and central nervous system stimulant. This alkaloid and other related compounds are neuroprotective agents that reduce lipid oxidation and inhibit tangles in the brain tissues.

African Herbal Medicines: Adverse Effects and Cytotoxic Potentials with Different Therapeutic Applications

The African continent is naturally endowed with various plant species with nutritional and medicinal benefits. About 80% of the people in developing countries rely on folk medicines to treat different diseases because of indigenous knowledge, availability, and cost-effectiveness. Extensive research studies have been conducted on the medicinal uses of African plants, however, the therapeutic potentials of some of these plants has remained unexploited. Over the years, several studies have revealed that some of these African floras are promising candidates for the development of novel drugs. Despite the plethora of studies on medicinal plant research in Africa, there is still little scientific data supporting the folkloric claims of these plants. Besides, safety in the use of folk medicines has been a major public health concern over the year. Therefore, it has become mandatory that relevant authority should take measures in safeguarding the populace on the use of herbal mixtures. Thus, the present review extracted relevant information from different scientific databases and highlighted some problems associated with folk medicines, adverse effects on reproductive systems, issue about safety due to the toxicity of some plants and their toxicity effects with potential therapeutic benefits are discussed.

Culinary and herbal resources as nutritional supplements against malnutrition-associated immunity deficiency: the vegetarian review

Background

Malnutrition may be due to undernutrition and/or overnutrition and is responsible for morbidity and mortality. Fulfilling nutrition requirements of all human age groups is necessary for maintenance of health and quality of life. Nutritional supplements, or daily diet, must include a sufficient amount of macronutrient (carbohydrate, protein, and fat), micronutrients (vitamins and minerals), and nonessential dietary components such as fiber.

Main body

There is a bidirectional relationship that exists between nutrition, infection, and immunity; children are dying due to malnutrition that weakens their immunity and makes them more susceptible to pathogen attack. Culinary and herbal resources containing macro- and micronutrients are required to achieve nutritional deficiencies.

Conclusion

In this review, we have documented different culinary herbs that have been used as prime herbal nutritional source and these herbs might be helpful in malnutrition and boosting immunity. The review contains the description of nutritional levels and their distribution to different age group people. This review gives insight to herbal products that boost immunity to fight against infections by restoring micronutrients.

Antioxidant and Sensory Properties of New Beverage Formulations Composed of Palm Sugar, Aframomum melegueta, and Citric Acid

Non-alcoholic still beverages were prepared from palm sugar, Aframomum melegueta pepper, and citric acid, and their physico-chemical, nutritional, antioxidative, and sensory properties were examined in order to determine their suitability as functional refreshing drinks of good nutritional value. Results for titrable acidity, pH, 5-hydroxymethylfurfural (5-HMF), and antioxidant capacity (total phenolic content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and reducing power), vitamin C, and carbohydrate content indicate that the beverage formulations had suitable chemical, nutritional, and antioxidant characteristics, and may be functional. Sensory evaluation of the formulations showed that they were acceptable and refreshing, thus presenting attractive ways of delivering the health benefits of oil palm sugar and Aframomum melegueta pepper.