Phytochemical Screening of Some Spices Used as Condiment in Kano, North western Nigeria
Ali M*, Nas F S, Yahaya A and Ibrahim IS
Journal Title:Open Access Journal of Pharmaceutical Research
Spices have been added to foods since ancient times, not only as flavouring agent, but also as food preservatives and folk medicines. The study was aimed to screened for qualitative and quantitative bioactive constituents of aqueous extract of seven commonly used spices in Kano, North western Nigeria; namely Ginger (Zingiber officinale), onion (Allium cepa), Garlic Allium sativa, Pepper mint (Mentha piperita) Tea bush (Ocimum gratissimum), Black pepper (Piper nigrum) and Clove (Syzygium aromaticum). The qualitative phytochemical screening of these spices extracts confirm the presence of various phytochemicals like alkaloids, phenol, glycosides, terpenoids, flavonoids, saponin, anthraquinone, reducing sugar, steroids and tannins. The quantitative phytochemical screening of the aqueous extract of the studied spices revealed that alkaloids was found to be the most abundant phytochemical in all the spices. Zingiber officinale (12.30%) Allium cepa (11.30%), Allium sativa (7.20%), O. gratissimum (10.7%), S. aromaticum (9.60%), P. nigrum bird pepper (13.10%) while absent in Mentha piperita. Flavonoid tannin and saponin are available at some extend in most of the spices. The spices were potential sources of phytochemicals which could encourage their use as dietary Supplements in order to maintain and promote healthy life.