Project Abstract

Abstract
This research project focuses on the characterization of oil extracted from Ethiopian pepper (Xylopia aethiopica). Ethiopian pepper, also known as Ethiopian cardamom, is a widely used spice in Ethiopian cuisine and traditional medicine. The oil extracted from Ethiopian pepper has shown potential for various applications due to its unique chemical composition and bioactive properties. The research methodology involved the extraction of oil from Ethiopian pepper seeds using a solvent extraction method. The extracted oil was then subjected to various analyses to characterize its chemical composition and properties. Gas chromatography-mass spectrometry (GC-MS) was used to identify the individual components present in the oil. Additionally, the oil was analyzed for its antioxidant activity, antimicrobial properties, and potential applications in the food and pharmaceutical industries. The results of the analysis revealed that the oil extracted from Ethiopian pepper seeds is rich in bioactive compounds such as sesquiterpenes, monoterpenes, and phenolic compounds. These compounds contribute to the unique flavor and aroma of the oil, making it a valuable ingredient in culinary applications. Furthermore, the oil exhibited strong antioxidant activity, indicating its potential for use as a natural antioxidant in food products to extend shelf life and prevent oxidation. In terms of antimicrobial properties, the oil showed significant inhibitory effects against a range of pathogenic bacteria and fungi. This suggests that the oil extracted from Ethiopian pepper could be used as a natural preservative in food products to enhance food safety and shelf stability. The oil also demonstrated potential anti-inflammatory and analgesic properties, indicating its possible application in the pharmaceutical industry for the development of new drugs or nutraceuticals. Overall, the characterization of oil extracted from Ethiopian pepper provides valuable insights into its chemical composition, bioactive properties, and potential applications in various industries. The findings of this research contribute to the growing body of knowledge on the medicinal and culinary benefits of Ethiopian pepper and highlight the importance of exploring natural plant resources for their potential health and economic benefits. Further studies are warranted to explore the full potential of Ethiopian pepper oil and its applications in food, pharmaceuticals, and other industries.

Project Overview

1.0       INTRODUCTION

Every food substance consumed by humans has either a therapeutic nutritional or toxic effect on the body. Those food substance when got in their crude form can be ofimmense help in the curing of some ailments plants have been used for therapeutic purposes and their uses are as old as the history of man. In the past decades, pharmacologists and organic chemists have synthesized a large number of interesting chemical substances from medicinal plants, which have been of great help in the practice of optometry and medicine. Example is Belladonna plant from which atropine is derived.

The aromatic plantxylopiaaethopicaDurial (Annonacea) commonly known as Elhiopia or Negro pepper has been used in Europe, Asia and Africa as pepper substitute an spice in local cooking. Various parts of the plant have been traditionally employed in differently therapeutic preparations. Something, a combination of xylopia aethiopica is used to achieve the desired effects (fall et al, 2003; Ogunkunle and Ladejobi, 2006) in Nigeria, xylopia aethiopica combination with the roots of strychosinogia, Gardenia tennifolia, Uvariachamea and Annonasenegalensis, service as a remedy for stomach ache and coughs. The sauce is usuallygiven to women after delivery to relieve pains, promote healing and lactation.

Preliminary studies have shown that xylopia aethiopica fruits contain pharmaceutical constituent such as alkaloids, tennins and flavonoids. The essential oil from various parts of xylopia aethiopica had also been well characterized (Kouninkiet al, 2006; Kouninkiet al 2007).

Several plants lipids have been reported to enhance healing from diverse ailments due to their antioxidant and anti-inflammatory properties (Azeb et al, 2004, Mortin, 2005) in the present study, we report the physico-chemical analysis and further characterization of the oils of xylopia aethiopica. The effect to this plant oil on membrane stabilization and prostaglandin synthase activity were also studies to provide an insight into its action on the inflammatory response which has been implicated in the pathogenesis of many disorder as well as the healing process.

Ethiopian pepper originated from tropical Africa (Ethiopian to Ghana) where both the species xylopiaaethiopica andxylopiastraita are used for local cooking. In South Africa, xylopia aethiopica(burro pepper) has found similar application among Brazilian xylopia is compression from Greek kylonpikron “bitter wood”, aethiopica refers to the origin of the tree (thought most if it grows in Ghana). Negro pepper has been used as pepper substitute in Europe (Ayedun, Adeot, Sossou and Leclecq 1996).

A study conducted by Guiques de souza et al (1996) described the structure of the secretory apparatus responsible for the production of the essential oil.