Efficacy of Culture and Human Capital in Synergised Antioxidant Potential of Natural Produced Seasoning Cube
Conference: ISA 22nd Annual International Conference (2025)
Presenter(s): Joy Ogechukwu Obiora, Edith Oluchi Ogbuonye, Lawretta Nweke
Tags: 2025 Federal Polytechnic Oko Anambra State Edith Oluchi Ogbuonye Joy Ogechukwu Obiora Lawretta Nweke
Abstract
Culture is people’s creative engagement with existence. In this present study, natural seasoning cubes were made from indigenous plant sources by standard methods. Anti inflammatory and antioxidant properties of the seasoning cubes are to reduce the tissue damage which is a central mechanism associated with numerous chronic disorders in human. The results of the Vitamins estimation on the formulated products gave vitamins A,D,E and K as 1.12 , 1.46 ,4.6 and 1.52 (µg/g) in that order whereas standard commercial seasoning cube gave Vitamin A,D,E and K: (0.80 ,0.38 ,2.0 and 0.40 )µg/ml respectively . However, the results of the minerals contents showed Phosphorus (6.25 mg/g), Calcium (4.05 mg/g), Zinc (10.10 mg/g),iron(0.56) and slightly reduced Sodium content (0.18 mg/g) compared to the standard Knorr cube (Phosphorus: 4.33 mg/g, Calcium: 2.04 mg/g, Zinc: 1.31 mg/g, Iron(0.67) and Sodium: 2.05 mg/g) in that order. Therefore, higher levels of the antioxidants and minerals from the natural seasoning proved its efficacy in reducing oxidative stress caused by increase in cellular free radicals generation to the cell antioxidant levels by stopping the creation of imbalance towards shifting the cellular environment towards an oxidant. This could be as a result of the natural endowed nutritive components of our cultural/ native food additives. Therefore we recommend it to NAFDAC in balancing adverse effect of these free radicals through blockage or slowing down the reaction of a substance with the reactive oxygen species (ROS), thereby improving health and promoting human capital generation.
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