Table 2.
Phytochemical constituents of selected spices.
| Phytochemicals | R. beninensis | P. guineense | X. aethiopica |
|---|---|---|---|
| Flavonoids (%) | ¶3.72 ± 0.13a | 2.73 ± 0.08b | 4.04 ± 0.09c |
| Tannins (%) | ¶0.78 ± 0.04a | 0.22 ± 0.02b | 0.17 ± 0.02b |
| Alkaloids (%) | ¶1.74 ± 0.07b | 1.57 ± 0.03b | 2.23 ± 0.05c |
| Phenols (%) | ¶2.03 ± 0.07a | 0.33 ± 0.02b | 2.92 ± 0.16c |
| Saponins (%) | ¶0.23 ± 0.01b | 0.36 ± 0.06b | 0.28 ± 0.01b |
| Phytate (%) | 0.57 ± 0.02a | 0.66 ± 0.02a | 0.42 ± 0.02b |
| Oxalate (%) | 0.31 ± 0.02b | 0.05 ± 0.01a | 0.25 ± 0.04b |
Values are expressed as mean ± standard error of mean (X ± S.E.M.) in triplicate. Values with different letters along the same row are significantly different (p < 0.05).
¶Values derived from our previous published work6.