Lipid composition of four different plant products used as spices: Afromomum melegueta (small and big alligator peppers), Zingiber officinale (ginger) and Xylopic aethiopica (Ehiopian pepper) were analyzed for lipid composition. Crude fat levels ranged between 0.42 – 8.92 g/100g. SFA levels ranged from 17.5 – 50.0 % of total fatty acids. The most concentrated SFA in all the samples was C16:0 (12.0 – 26.1 %), with the highest level occurring in Afromomum melegueta. MUFA values were in the range of 17.3 – 33.6 %, highest MUFA was petroselinic fatty acid in big and small alligator peppers (17.2 and 16.5 % respectively). Among the PUFAs, C18:2 cis – 9, 12 (LA) had the highest concentrations in all the samples with a range of 27.5 – 52.7 %. In all the samples, n-6 PUFA constituted the largest group: 27.8 – 56.3 %. Phytosterol levels showed sitosterol as the most concentrated in all the samples (19.3 – 351 mg/100g). Phosphatidylcholine constituted the highest concentrated phospholipid in all the samples with values ranging between 2.60 – 27.4 mg/100g. Chi-square (X2) analysis showed that significant differences occurred at α = 0.05 among the quality parameters from the fatty acids except in MUFA/SFA, EPSI and PUFA/SFA ratios. The plant samples were generally low in total fatty acids, hence their consumption, as food sources may not result in the consumers consuming fats above the recommended healthy guidelines.
Vitamin C is an antioxidant and free radical scavenger for human body. Consumption of Vita C as a nutrient in diet is recommended. Thermal process, environmental factors and pH can cause a negative impact on vitamin content in multivitamin formulation and juices due to physical and chemical instability. Vita C content varies with the age of lemon fruit from unripe to stale. The present paper aims towards content variability and stability studies under various storage conditions like temperature air and pH. Classical methodology like Iodatometric titration is an easy way to trace out the vitamin content in any source using potassium iodate with starch as external indicator. Fresh ripened lemon juice contained 36.5 mg/100ml Vita C, whereas unripened contains 74.6 mg/100ml. Thermal shock of higher degree can decrease the content but for preservation lower temperature was found less deteriorative and deleterious. Percent loss of vitamin were found higher, 56.52 at 80°C and 39.12, 34.8 and 26.3 at 60°C, 40°C and room temperature respectively. Lower temperature shows good retention of vitamin content in the juice so as the percent loss were found 21.9, 13.01 and 8.68 at 12°C , 0°C and -12°C respectively. Air treatments and pH attacks were found harmful for Vita C storage. Storage of it in open bottle in environment the amount was decrease up to with time of min. manipulation of ph using acids and bases also found to decrease the content.