In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food condiments that are absorbed in the body without having many health implications. The fatty acid profiles revealed the presence of caproic acid in all condiments, with dawadawa (0.916%), ogiri igbo (0.767%) and ogiri okpei (6.167%). Linoelaidic acid was observed to be present in the dadwadawa (1.608%) and ogiri igbo (7.050%) condiments only, while oleic acid was present only in ogiri okpei (0.901%). Both ogiri igbo (2.939%) and ogiri okpei (1.419%) showed the presence of palmitoleic acid, while isovaleic acid was also observed to be present in both dawadawa (2.298%) and ogiri igbo (12.307%) condiments. Butanoic acid (35.779%), palmitic acid (4%) and 4-Methyloctanoic fatty acid (1.491%) were found only in the ogiri igbo condiments. The three native condiments were devoid of linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). The lipid profile of the three condiments differed significantly, with the ogiri igbo having a higher fatty acid content than the dawadawa and ogiri okpei.
| Published in | American Journal of Applied Chemistry (Volume 10, Issue 2) |
| DOI | 10.11648/j.ajac.20221002.13 |
| Page(s) | 48-55 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2022. Published by Science Publishing Group |
Dawadawa, Fatty Acids, Ogiri Igbo and Ogiri Okpei
| [1] | Business Wire. Global Condiment Sauce Market Forecasts, 2020-2025 - Research and Markets.com. Available at https://www.businesswire.com/news/home/20201224005066/en/Global-Condiment-Sauce-Market-Forecasts-2020-2025---ResearchAndMarkets.com |
| [2] | Statista, Sauces & Spices. (2021). Available at https://www.statista.com/outlook/cmo/food/sauces-spices/worldwide |
| [3] | United Nations Comtrade, Nigeria | Imports and Exports | World | Sauces and preparations therefore; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard Value (US$) and Value Growth, YoY (%) | 2008 - 2020. Retrieved from https://trendeconomy.com/data/h2/Nigeria/2103. 2021. |
| [4] | Chavasit, V and Photi, J. Condiments and Sauces. Food Fortification in a Globalized World, 2018, pp. 153–158. Doi: 10.1016/b978-0-12-802861-2.00015-8. |
| [5] | D'Souza, P. S., Chavannavar, V. S and Kanchanashri, B and Niveditha S. B. Pharmaceutical Perspectives of Spices and Condiments as Alternative Antimicrobial Remedy. Journal of Evidence-Based Integrative Medicine, 2017, V. 22, no. 4, 1002-1010. |
| [6] | Etonihu, A. C., Obelle, F. N and Nweze, C. C. Chemical perspectives of some readily consumed spices and food condiments: a review. Food Science and Quality Management, 2013, V. 15, pp. 10–19. |
| [7] | Dosumu. O. O., Oluwaniyi. O. O., Awolola. G. V and Oyedeji, O. O. Nutritional Composition and Antimicrobial Properties of Three Nigerian Condiments. Nigerian Food Journal, (2012). V. 30 no 1., 43-52. https://doi.org/10.1016/S0189-7241(15)30012-6 |
| [8] | Ahaotu, N. N., Echeta, C. K., Bede, N. E., Awuchi, C. G., Anosike, C. L., Ibeabuchi, C. J and Ojukwu, M. Study on the nutritional and chemical composition of "Ogiri" condiment made from sandbox seed (Hura crepitans) as affected by fermentation time. GSC Biological and Pharmaceutical Sciences, (2020). V. 11 no. 2, pp. 105–113. |
| [9] | Adamu, S. A., Nazidi, I., Salau, I. A and Sambo, S. Proximate Composition and Microbial Load of Locally and Laboratory Produced Bambara Nut Condiment. Global Advanced Research Journal of Microbiology (GARJM), 2018. V. 7, no. 8, pp. 136-140. |
| [10] | Tersoo-Abidem, E. M., Sule, S., Iwuamadi, I and Awulu, E. O. Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments. European Journal of Agriculture and Food Sciences, 2021, V. 3 no. 2, pp. 63 - 67. Doi: 10.24018/ejfood.2021.3.2.261. |
| [11] | Achinewhu, S. C. Carbohydrate and Fatty Acid Composition of Fermented Melon Seeds (Citrullus vulgaris). Journal of Food Science, 1987, V. 24, pp. 16-19. |
| [12] | Oboh, G. Nutrient and anti-nutrient composition of condiments produced from some fermented underutilized legumes. Journal of Food Biochemistry, 2006, V. 30, no. 5, pp. 579-588. https://doi.org/10.1111/j.1745-4514.2006.00083.x |
| [13] | Bouba, A. A., Ponka, R., Augustin, G., Yanou, N. N., El-Sayed, M. A., Montet, D., Scher, J and Mbofung, C. M. Amino Acid and Fatty Acid Profile of Twenty Wild Plants Used as Spices in Cameroon. American Journal of Food Science and Technology, 2016, V. 4 no. 2, pp. 29-37. |
| [14] | Chow Ching K. “Fatty acids in foods and their health implication” 3th ed. CRC Press. |
| [15] | Toriola, A. (2021, April 11th). Maggi Cubes: Side Effects & Health Risks. Available from https://healthlink.ng/maggi-cubes-side-effects/ |
| [16] | Muanya, Chukwuma (2021, April 1st). How trans-fat fuels rise in chronic diseases, premature deaths in Nigeria, by experts, The Guardian. Culled from https://guardian.ng/features/how-trans-fat-fuels-rise-in-chronic-diseases-premature-deaths-in-nigeria-by-experts/ |
| [17] | Filipi, S., Fink, R., Hribar, J and Vidrih, R. (2010). Trans Fatty Acids in Food and Their Influence on Human Health. Food Technol. Biotechnol., 48 (2): 135–142. |
| [18] | Calder, P. C. Functional Roles of Fatty Acids and Their Effects on Human Health. JPEN J Parenter Enteral Nutr., 2015, 39 (1 Suppl): 18S-32S. Doi: 10.1177/0148607115595980. |
| [19] | Di Pasquale, M. G. The essentials of essential fatty acids. J Diet Suppl., 2009, V. 6, no. 2, pp. 143-61. Doi: 10.1080/19390210902861841. |
| [20] | Jacqueline, M. B. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully. Academic Press (2019). https://doi.org/10.1016/C2015-0-04905-X |
| [21] | Bolognia, Jean L. Dermatology: Essential Fatty Acid Deficiency, 4th eds, Elsevier, 2018. |
| [22] | Dinulos, J. (2017). Dermatology: Essential Fatty Acid Deficiency. Culled from https://www.dermatologyadvisor.com/home/decision-support-in-medicine/dermatology/essential-fatty-acid-deficiency/ |
| [23] | Al-Jasass, F. M. and Al-Jasser, M. S. Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions. The Scientific World Journal, 2012. Article ID 859892. https://doi.org/10.1100/2012/859892 |
| [24] | Hossain, M. D., Paul, B. K., Roy, S. K., Saha, G. C., Befum, F and Huq, D. Studies on Fatty Acids Composition and Some Valuable Nutrients of Piper nigrum Linn. (Gol Morich). Dhaka Univ. J. Sci., 2014, V. 62, no. 2, pp. 65-68. |
| [25] | Odibo, F. J. C., Ezeaku, E. O and Ogbo, F. C. (2008). Biochemical changes during the fermentation of Prosopis africana seeds for ogiri-okpei production. Journal of Industrial Microbiology and Biotechnology, 2008, V. 35 no. 9, p. 947. https://doi.org/10.1007/s10295-008-0368-z. |
| [26] | Nwanisobi, G. C., Aghanwa, C. I and Ezeagu, C. U. Fatty acid composition of Fiscus Sur seed oil (moraceae) obtained in Enugu State, Nigeria. Journal of Chemical Society of Nigeria, 2021, V. 46 no. 6, pp. 1055-1061. |
| [27] | Achinewhu, S. C and Ryley J. Effects of fermentation on thiamin, riboflavin and niacin content of melon seed (Citrullus vulgaris) and the African oil bean seed (Pentaclethra macrophylla). Food Chemistry, 1987, V. 20, pp. 243-252. |
| [28] | Fenton, J. I., Adjepong, M., Jain, R., Picksens, A and Appaw, W. Quantification of fatty acid and mineral levels of selected seeds, nuts, and oils in Northern Ghana. J Food Sci Technol, 2018, V. 55 no. 11, pp. 4615–4622. https://doi.org/10.1007/s13197-018-3400-y |
| [29] | Apiamu, A., Igunbor, C. O., Evuen, U. F., Ugbebor, G and Osanebi, O. Comparative Assessment of Lipids and Physicochemical Properties of African Locust Beans and Shea Nut Oils. Journal of Natural Sciences Research, 2013, V. 3, no. 11, pp. 25-31. |
| [30] | Kolapo, A. L., Popoola, T. O. S and Sanni, M. O. Evaluation of Biochemical Deterioration of Locust Bean Daddawa and Soybean Daddawa-Two Nigerian Condiments. American Journal of Food Technology, 2007, V. 2, pp. 440-445. |
| [31] | Yin, X., Chen, M., Boateng, K. G. A., Amoanimaa, H., Xie, Y., Lu, J., Ying, S and Yeboah, A. Castor oil (Ricinus communis): a review on the chemical composition and physicochemical properties. Food Sci. Technol (Campinas). 2021, p. 41 (suppl 2): 399-413. https://doi.org/10.1590/fst.19620. |
| [32] | Udoh, O. E., Abu, N. E., Ugwueze, C. and Ebeifenadi, U C. Variations in seed traits of castor (Ricinus Communis) accessions collected from Enugu state, Nigeria. Journal of Tropical Agriculture, Food, Environment and Extension, 2016, V. 15 no 1, pp. 6-10. |
| [33] | Odibo, F. J. C., Ezeaku, E. O and Ogbo, F. C. Biochemical changes during the fermentation of Prosopis africana seeds for ogiri-okpei production. Journal of Industrial Microbiology and Biotechnology, 2008. V. 35, no. 9, p. 947. https://doi.org/10.1007/s10295-008-0368-z. |
| [34] | Katalin, N and Ioana-Daria, T. Importance of Fatty Acids in Physiopathology of Human Body, Fatty Acids, Angel Catala, Intech Open, (2017). DOI: 10.5772/67407. |
| [35] | Tiuca, I. D., Nagy, K and Oprean, R. Development and optimization of a gas-chromatographic separation method of fatty acids in human serum. World J Pharm Sci., 2015, V. 3, no. 8, pp. 1713-9. |
| [36] | Shahidi, F and Ambigaipalan, P. Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits. Annu Rev Food Sci Technol., 2018, V. 9, pp. 345-381. Doi: 10.1146/annurev-food-111317-095850. |
| [37] | Chen, W., Strik David, P. B. T. B., Buisman, C. J. N and Kroeze, C. Production of Caproic Acid from Mixed Organic Waste: An Environmental Life Cycle Perspective. Environ. Sci. Technol, 2017, V. 51 no. 12, pp. 7159–7168. https://doi.org/10.1021/acs.est.6b06220 |
| [38] | Taormina, V. M., Unger, A. L., Schiksnis, M. R., Torres-Gonzalez, M and Kraft, J. Branched-Chain Fatty Acids—An Underexplored Class of Dairy-Derived Fatty Acids. Nutrients, 2020, V. 12 no. 9, p. 2875. doi: 10.3390/nu12092875. |
| [39] | Blakeney, B. A., Crowe, M. S., Mahavadi, S., Murthy, K. S and Grider, J. R. Branched Short-Chain Fatty Acid Isovaleric Acid Causes Colonic Smooth Muscle Relaxation via CAMP/PKA Pathway. Digestive Diseases and Sciences, 2018, pp. 1-11. Doi: 10.1007/s10620-018-5417-5. |
| [40] | Morgan, N. G and Dhayal, S. Unsaturated fatty acids as cytoprotective agents in the pancreatic beta-cell. Prostaglandins Leukot Essent Fatty Acids, 2010, V. 82, no. 4-6, pp. 231-6. |
| [41] | Carta, G., Murru, E., Banni, S and Manca, C. Palmitic Acid: Physiological Role, Metabolism and Nutritional Implications. Frontiers in Physiology, 2017, p. 8. Doi: 10.3389/fphys.2017.00902. |
| [42] | Mohammed, R. F. and Jorf-Thomas, M. Determination of the lipid classes and fatty acid profile of Niger seed (Guizotia abyssinica Cass). Phytochem. A nal., 2003, V. 14, pp. 366-370. |
APA Style
Nwanisobi Gloria Chinenye, Aghanwa Charles Ifeanyi, Odika Ifeoma Maryrose, Ezechi Chigozie Ejikeme, Okeke Chinelo Uzoma. (2022). Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria. American Journal of Applied Chemistry, 10(2), 48-55. https://doi.org/10.11648/j.ajac.20221002.13
ACS Style
Nwanisobi Gloria Chinenye; Aghanwa Charles Ifeanyi; Odika Ifeoma Maryrose; Ezechi Chigozie Ejikeme; Okeke Chinelo Uzoma. Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria. Am. J. Appl. Chem. 2022, 10(2), 48-55. doi: 10.11648/j.ajac.20221002.13
AMA Style
Nwanisobi Gloria Chinenye, Aghanwa Charles Ifeanyi, Odika Ifeoma Maryrose, Ezechi Chigozie Ejikeme, Okeke Chinelo Uzoma. Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria. Am J Appl Chem. 2022;10(2):48-55. doi: 10.11648/j.ajac.20221002.13
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ajac.20221002.13,
author = {Nwanisobi Gloria Chinenye and Aghanwa Charles Ifeanyi and Odika Ifeoma Maryrose and Ezechi Chigozie Ejikeme and Okeke Chinelo Uzoma},
title = {Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria},
journal = {American Journal of Applied Chemistry},
volume = {10},
number = {2},
pages = {48-55},
doi = {10.11648/j.ajac.20221002.13},
url = {https://doi.org/10.11648/j.ajac.20221002.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20221002.13},
abstract = {In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food condiments that are absorbed in the body without having many health implications. The fatty acid profiles revealed the presence of caproic acid in all condiments, with dawadawa (0.916%), ogiri igbo (0.767%) and ogiri okpei (6.167%). Linoelaidic acid was observed to be present in the dadwadawa (1.608%) and ogiri igbo (7.050%) condiments only, while oleic acid was present only in ogiri okpei (0.901%). Both ogiri igbo (2.939%) and ogiri okpei (1.419%) showed the presence of palmitoleic acid, while isovaleic acid was also observed to be present in both dawadawa (2.298%) and ogiri igbo (12.307%) condiments. Butanoic acid (35.779%), palmitic acid (4%) and 4-Methyloctanoic fatty acid (1.491%) were found only in the ogiri igbo condiments. The three native condiments were devoid of linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). The lipid profile of the three condiments differed significantly, with the ogiri igbo having a higher fatty acid content than the dawadawa and ogiri okpei.},
year = {2022}
}
TY - JOUR T1 - Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria AU - Nwanisobi Gloria Chinenye AU - Aghanwa Charles Ifeanyi AU - Odika Ifeoma Maryrose AU - Ezechi Chigozie Ejikeme AU - Okeke Chinelo Uzoma Y1 - 2022/04/28 PY - 2022 N1 - https://doi.org/10.11648/j.ajac.20221002.13 DO - 10.11648/j.ajac.20221002.13 T2 - American Journal of Applied Chemistry JF - American Journal of Applied Chemistry JO - American Journal of Applied Chemistry SP - 48 EP - 55 PB - Science Publishing Group SN - 2330-8745 UR - https://doi.org/10.11648/j.ajac.20221002.13 AB - In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food condiments that are absorbed in the body without having many health implications. The fatty acid profiles revealed the presence of caproic acid in all condiments, with dawadawa (0.916%), ogiri igbo (0.767%) and ogiri okpei (6.167%). Linoelaidic acid was observed to be present in the dadwadawa (1.608%) and ogiri igbo (7.050%) condiments only, while oleic acid was present only in ogiri okpei (0.901%). Both ogiri igbo (2.939%) and ogiri okpei (1.419%) showed the presence of palmitoleic acid, while isovaleic acid was also observed to be present in both dawadawa (2.298%) and ogiri igbo (12.307%) condiments. Butanoic acid (35.779%), palmitic acid (4%) and 4-Methyloctanoic fatty acid (1.491%) were found only in the ogiri igbo condiments. The three native condiments were devoid of linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). The lipid profile of the three condiments differed significantly, with the ogiri igbo having a higher fatty acid content than the dawadawa and ogiri okpei. VL - 10 IS - 2 ER -
Information
Email: