Nutritional Composition and Phytochemical Analysis of Aqueous Extract of Allium cepa (Onion) and Allium sativum (Garlic)
Mahmood Hassan Dalhat, Fatima Abdulkadir Adefolake, Maimuna Musa
Asian Food Science Journal · pp. 1–9 · Published 9 Aug 2018
10.9734/AFSJ/2018/43165Abstract
Allium cepa (onion) and Allium sativum (Garlic) are commonly used as spice in food preparation and source of nutrient around the globe. Additionally, they are used in the treatment of several diseases associated with metabolism. In this study phytochemical constituent, proximate analysis, mineral and vitamin compositions of both Allium cepa and Allium sativum were analysed using standard analytical procedures and atomic absorption spectroscopy (AAS). Proximate analysis revealed a significant difference (P<0.05) in the moisture content, Ash content, crude fibre, protein, carbohydrate, and lipid contents in both extracts. However, these extracts showed no significant difference (P>0.05) in the minerals compositions i.e. manganese, copper, Iron and magnesium except calcium where the significant difference (P<0.05) was observed. A significant difference (P<0.05) was seen in antioxidant vitamins (A, C and E) in both extracts. In conclusion, the rich nutritional contents present in Allium cepa and Allium sativum might be the reason why these spices are used in the management and prevention of several nutritionally related diseases and disorders.
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