Effect of processing on phytochemical levels(lemon grass and african basil)

Abstract

Phytochemicals are chemical compounds produced by plants generally to help them resist fungi, bacteria and plant virus infections, and also consumption by insects and other animals. Phytochemicals can be found in; fruits, vegetables, some seeds and tea spices and play key roles ranging from promoting appetite and improving human health. In Uganda most of the species are processed to ensure a long shelf-life and availability even out of season. However, the effect of processing on the phytochemical levels, is not known. The aim of this study was therefore to find out the effect of processing on the phytochemical levels of commonly used tea spices mainly Lemon grass and African basil. Quantification of these compounds was done in fresh and dried plant material using the Folin-ciocalteu method for phytochemicals. In the current study, it was found out that the levels of phytochemicals (phenolic compounds) in African Basil increase with refrigeration and decrease with air drying while in Lemon grass, they increase both with air drying and refrigeration.