2^nd International Congress on
Advances in Food Chemistry and Technology

Biography:

Professor Adegoke obtained his PhD degree (Veterinary Microbiology) in 1984 from the University of Ibadan, Nigeria and is a full Professor in the Department of Food Technology, University of Ibadan, Nigeria. Prof Adegoke is a recipient of scholarships and fellowships from the governments of Nigeria, Belgium, France, Germany, Japan, Finland and Canada. Prof Adegoke has taught in universities in Zambia, Kenya, South Africa and Lesotho and Nigeria. Professor Adegoke was invited as a Consultant by the World Health Organization (WHO)  in 1996, 1999, 2002 and 2007 on issues relating to Healthy Food  Market, acrylamide and food safety( FERG). Professor Adegoke is currently a member of FAO's JECFA on food additives, contaminants and natural toxicants . Professor Adegoke is an online reviewer for several professional journals and he is on the Editorial Boards of The African Journal of Food, Agriculture and Development (AJFAND) and some other international journals with reasonable impact factors. He is the Editor-in-Chief, Current Bacteriology (USA). Professor Adegoke's competencies are in the areas of food safety, food additives and microbial toxicants particularly fungal toxins .

Abstract:

Aframomum danielli , ginger, garlic and turmeric  belong to the family Zingiberaceae.  In addition to flavouring ,   some spices have been found to possess anti-oxidative, anti-mutagenic and preservative properties.  Spices which are of commercial importance have  invariably attracted considerable attention.    Not much is known about the spice A. danielli   therefore combining  food chemistry and food microbiology  data  can  be useful  to highlight the commercial potentials of the spice.

Standard methods were used for the extraction and characterization of essential oil from A. danielli, mitigation of mycotoxins, control of sprouting in yam and enzymes associated with liver dysfunction(animal assay) .  The antioxidant effectiveness, control of food spoilage pathogens and preservative potentials of A.danielli were also evaluated using standard procedures.

Eucalyptol (58%),  β-Pinene oxide (22%) and other terpenes were present as volatile organic compounds in  A.danielli.  Essential oil (500 to 3000 ppm)  of A.danielli  had 50 -100% reduction efficiency (RE) of ochratoxin A in spiked cocoa powder and 76% (RE) in fuminosin B in an non-alcoholic beverage

(kunu zaki).  With control yam (Dioscorea rotundata) having a sprouting index of 25% (10 min) , samples of yam treated with A.danielli at 5%, 10% and 15% had sprouting indices of 4.4%, 2.25% and 2.22% (10 min) respectively.  Feeding   albino rats (100-200 mg/kg) with  ground powder of  A. danielli , serum enzyme levels of glutamate oxaloacetate transaminase (SGOT), glutamate pyruvate transaminase (SGPT) and alkaline phosphatase (ALP) were lowered by 67%, 86.3%, and 49.7% respectively when compared with control rats. Using refined peanut oil, antioxidant effectiveness of A.danielli  (87.3%) was higher than tert-butyl hydroquinone (83.4%) and  butylated hydroxytoluene (79.6%) respectively  at 65 ± 1⁰ C. Broad spectrum antimicrobial activities against food borne pathogens like Listeria monocytogenes, Aspergillus flavus and   A.ochraceus.  Maize and soybeans treated with ground A.danielli powder with storage under ambient conditions (26 ± 1 ⁰ C ; RH 75 ±5 %) for 15 months showed no mouldiness and insect infestation.

With data obtained on the spice A.danielli, the unique properties of the spice can be exploited for industrial applications .