Olaoluwa T. Adeyemi

GC-MS Determination of Bioactive Compounds and Nutrient Composition of Myristica fragrans Seeds

ABSTRACT The chemical constituents in Myristica fragrans seeds were analyzed using proximate analysis, atomic absorption spectroscopic (AAS), phytochemical and gas chromatographic-mass spectrometric (GC-MS) methods. Results showed the percentage proximate composition of M. fragrans seeds as: crude ash < crude protein < crude fibre < moisture < crude fat < nitrogen free extract. The AAS analysis indicated the presence of magnesium (133.10mg kg–1), sodium (423.55 mg kg–1), calcium (1560.09 mg kg–1) and potassium (5139 mg kg–1). The aqueous extract of M. fragrans seeds had higher concentrations of phenols (0.10 mg gallic acid equivalent (GAE) g–1) and flavonoids (1.10 mg quercetin equivalent (QE) g–1) than the dichloromethane extracts that had phenols (0.03 mg GAE g–1) and flavonoids (0.10 QE mg g–1). The aqueous and dichloromethane extracts contained 6 and 18 bioactive compounds respectively.

Evaluation of the levels of reactive di-carbonyl compounds and polyaromatic hydrocarbons in processed Atlantic horse mackerel (Trachurus trachurus)

Trachurus trachurus (locally called kote in Western Nigeria) is a table fish. During processing like poaching and smoking, fish come in contact with water, smoke and high temperatures, which may interfere with the nutrient contents and are potential sources of reactive di-carbonyl compounds (RDCs) and polyaromatic hydrocarbons (PAHs). This study was therefore conducted to determine the level of RDCs and PAHs in raw and processed Trachurus trachurus fillet; skin, head and bones (SHB). Fish samples were prepared by poaching and smoking (charcoal and wood). RDCs and levels of 5 individual PAHs including fluorene, phenanthrene, anthracene, benz(a)anthracene and naphthalene were determined in raw, poached and smoked (charcoal and wood) Trachurus trachurus using standard methods. Results indicated that all processing methods significantly increased (p < 0.05) levels of RDCs and PAHs in the fillet and SHB. In conclusion, the study demonstrated that charcoal smoke processing produced the lowest levels of RDCs and PAHs in kote fillet and SHB.