Project Materials

ELEMENTAL ANALYSIS ON PTEROCARPUSN MILDBREADII (OHA) SEED

ABSTRACT

The qualitative identification and quantitative assessment of chemical elements (atoms, ions) in a sample is known as elemental analysis (Fritz Pregl 1923). An analytical signal’s appearance must be fixed in order to detect an element. precipitate or distinctive crystal formation, colour shift, gaseous product isolation, the emergence of distinct spectral lines, luminescence, etc. A value of an analytical signal, such as a precipitate mass, current intensity, solution absorption, spectral line, luminescence or radioactivity, reaction rate, and so on, must be measured in order to calculate the quantity of an element. IntechOpen.com. The purpose of this study was to use an atomic absorption spectrometer (AAS MODEL-AA320N) to analyse the components found in ground Pterocarpus mildbreadii (Oha seed). It was discovered that the seed included the trace elements iron (Fe), copper (Cu), zinc (Zn), and selenium (Se), as well as the critical macrominerals and elements sodium (Na), potassium (K), calcium (Ca), and magnesium (Mg) (Duffus, 2002). The study found that the oha seed, Pterocarpus mildbreadii, has a high potassium level, which is essential for optimum health, and no manganese.

CHAPTER ONE

INTRODUCTION

A seed, also known as a mature ovule, is a tiny plant in a suspended stage of development that has a protective covering. Orchids are an exception to the rule that most seeds have an endosperm, or natural food source. Proteins, carbs, and lipids can all be found in the endosperm.

A little embryonic plant that is covered in a substance known as the seed coat and typically contains some stored food is also referred to as a seed. After fertilisation and some growth within the mother plant, the matured ovule of gymnosperm and angiosperm plants produces it (Wikipedia).

In order for a plant embryo to develop into a new plant, it must be protected by seed. Sunflower, tomato, corn and pea seeds are among the many edible seeds.

Three different structures can be found in seeds. An embryo is a baby plant with a shoot and a little root that develops inside a seed. The food that is stored in a seed’s two parts gives it the nourishment it needs to germinate, or start developing.

A strong, rigid seed coat envelops the seed, protecting it while it is in dormancy (Anville 2007). The endosperm is a natural food source found in most seeds.

Proteins, carbs, and lipids can all be found in the endosperm. Anti-nutrients are also present in the seed coat of seeds. Phytin, lectin, trypsin inhibitory activity, tannin, and cyanide are examples of these anti-nutrients.

Minerals including sodium, potassium, calcium, magnesium, phosphorus, zinc, manganese, iron, selenium, and copper are also present in them. Balogun (2000)

Foods high in energy include oilseeds; sesame seeds, for instance, provide 600 kcal (or 2470 kj/1000g). Despite the fact that oilseeds contain protein (14–32 g/100 g) and carbohydrates (less than 1 g/100 g to more than 34 g/100 g), the majority of the energy they supply is in the form of fat (9 kcal or 37 kj/g).

Although the fatty acid composition of oilseeds varies greatly, they are often high in MUFA (like peanuts) and PUFA (like sunflower seeds). EFA, ALNA, an n-3 fatty acid, and linoleic acid (LA), an n-6 fatty acid, are present in considerable concentrations in certain seed oils.

The body can produce all the fatty acids it requires from these two. Arachidonic acid can be synthesised from LA, and docosahexanoic acid (DHA) and long chain n-3 eicosapentaenoic acid (EPA) can be made from ALNA. (BNF 1999).

Whole oilseeds often contain fibre, phosphorus, iron, and magnesium. Many oilseeds also contain niacin, folate, and vitamin E, an antioxidant. Additionally, phytoestrogens—a class of compounds that includes lignans and isoflavones—are found in whole oilseeds.

Phytoestrogens can attach to oestrogen receptors and share a structure with the oestrogen hormone oestradiol. Because they have been demonstrated to lower blood cholesterol, phytoestrogens may offer a protective effect against coronary heart disease. Furthermore, according to Goldberg (2003), certain phytoestrogens may possess antioxidant qualities.

After being processed, oilseeds are typically consumed in Britain as oils and margarines. There are large variations in the fatty acid composition of oils made from oilseeds. Compared to whole oilseeds, vegetable oils are lower in macronutrients, vitamins, and minerals. Actually, the only nutrient that is present in significant quantities, aside from fat itself, is vitamin E.

Nonetheless, a variety of phytochemicals can be found in vegetable oils; for example, they are the primary dietary source of natural plant sterols. Because of their structural resemblance to cholesterol, plant sterols decrease the absorption of cholesterol, which lowers the levels of total and low density lipoprotein (LDL) cholesterol in the blood. Plant sterols can be found in both free and esterified forms, and their amounts might differ.

For example, free sterols make up just 30% of the plant sterols in rapeseed and maize oil, but they predominate in soybean, olive, and sunflower oils. Depending on the oil and processing circumstances, refining vegetable oils reduces their sterol level, which reduces their ability to lower serum cholesterol (Goldberg 2003). Sterol content can range from 10 to 70%.

1.2 The objectives of the 

In order to identify the components of ground oha seed (Pterocarpus mildbreadii),

1.3 The purpose of the study

The main purpose of this work was to do elemental analysis using an extract from ground oha seed (Pterocarpus mildbreadii).