Amusan et al. BMC Chemistry(2024) 18:140
https://doi.org/10.1186/s13065-024-01256-6

BMC Chemistry

RESEARCH

Open Access

Evaluation of phytochemical compounds
and proximate analysis of doum palm fruit(Hyphaene thebaica) blend with turmeric
powder (Curcuma longa)
Temiloluwa O. Amusan1, Oluwagbenga J. Ogunbiyi2* , Mansurat O. Shoge1, Maurice Jemkur1 and Peter S. Joseph2
Abstract
Doum palm and turmeric are traditional medicinal plants with a rich history of use. This study investigated thephytochemical composition, proximate analysis, and GC-MS characterization of doum palm and turmeric blends
at different ratios (100%, 80:20%, 60:40%, and 50:50%) using ethanol and warm-water extracts. Phytochemical
screening revealed the presence of various bioactive compounds, including alkaloids, anthraquinones, flavonoids,
glycosides, saponins, tannins, terpenoids, and phenols, in the blends at ratios of 80:20%, 60:40%, and 50:50%.
Alkaloids were absent in the 100% doum palm sample. Proximate analysis showed significant variations in moisture,ash, fat, and protein content among the samples. GC-MS characterization identified at most 30 phytochemicalcompounds in sample A and more additional 9 bioactive compounds in samples B, C and D, including two newcompounds, eucalyptol and carotol, found in the doum palm-turmeric blends. These compounds have been
known to possess various antioxidant and therapeutic potential. The findings suggest that doum palm andturmeric blends have improved potential health benefits due to their high content of phytochemical compounds
and balanced proximate composition. Further research is warranted to determine the most effective doum palm
to turmeric ratio (Optimal Blending Ratios) for specific health applications. This includes identifying the blend ratiosthat maximize the therapeutic benefits for particular conditions or diseases.
Keywords GC-MS, Extract, Bioactive, Therapeutic, Composition*Correspondence:
Oluwagbenga J. Ogunbiyi
2rayacoa@gmail.com
1
Department of Chemistry, Air Force Institute of Technology, PMB 2104,
Kaduna, Nigeria
2
Biology Unit, Air Force Institute of Technology, PMB 2104, Kaduna,
Nigeria

Introduction
The study of phytochemicals and mineral content inmedicinal plants has grown in popularity in the fields ofnutritional science and pharmaceutical industries due toits implications in the production of drugs and food supplements for human wellness and health. The synergistic
potential of combining various natural compounds has
emerged as a focus of scientific research, with the goalof determining the unique chemical constituents andpotential health benefits derived from such mixtures.
One such exciting discovery is the scientific study ofphytochemicals and mineral composition in a mixture of© The Author(s) 2024. Open Access This article is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0
International License, which permits any non-commercial use, sharing, distribution and reproduction in any medium or format, as long as you
give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if you modified thelicensed material. You do not have permission under this licence to share adapted material derived from this article or parts of it.The images orother third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to thematerial. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation
or exceeds the permitted use, you will need to obtain permission directly from the copyright holder.To view a copy of this licence, visit http://
creativecommons.org/licenses/by-nc-nd/4.0/.

Amusan et al. BMC Chemistry(2024) 18:140

Page 2 of 9

Fig. 1 Sample preparation of doum palm fruit

Fig. 2 Sample preparation of turmeric rhizomes (a) Turmeric sample dried using an oven. (b) Fresh turmeric rhizomes

doum palm fruit and turmeric powder. Doum palm fruit(Hyphaene thebaica) and turmeric (Curcuma longa) haveeach been recognized for their high phytochemical content and nutritional value [1, 2]. Combining these diverse
botanicals opens up a new path of investigation, allowing
researchers to discover the synergies that may result fromtheir combined phytochemical and mineral contents.
Doum palm fruit is a staple in many parts of the world.
It has long been consumed for its potential health advantages [3]. The scientific study of doum palm fruit goesbeyond its nutritional worth and investigates its phytochemical content and mineral composition. Understanding the complex chemical composition of doum palm
fruit lays the framework for understanding its potential
benefits to human nutrition and health.
Turmeric, a golden spice originating from the rhizomesof Curcuma longa, has long been valued for its medicinal ingredient, curcumin [4]. Due to its anti-inflammatory and antioxidant actions [5], turmeric’s therapeutic
qualities have prompted substantial research. However,its interaction with other botanicals, particularly doum
palm fruit, remains a mystery in the scientific community. The rationale for combining doum palm fruit
and turmeric powder is to develop a health-promoting
dietary supplement.
This scientific study aims to thoroughly assess the phytochemical components and proximate composition of adoum palm fruit and turmeric powder blend. The study
intends to assess potential synergies and determine how

the combination will affect the nutritional landscape ofthese botanicals. The findings of this study show promise
not just for furthering our understanding of the chemistry of doum palm fruit and turmeric, but also for providing insights into the possible health advantages of their
combined intake.

Materials and methods
Sample Collection

Doum palm fruits and turmeric rhizomes were collectedin Kawo Market, Kaduna North Local Government Areaof Kaduna State, Nigeria. Kawo is located at longitude
704333˝ and latitude 1005167˝ in Kaduna State, Nigeria.
The plant was authenticated by a Botanist in the Biology
Department, Air Force Institute of Technology, Kaduna,with the authentication reference numbers AFITBIO/
DP-001-0001 and AFITBIO/TU-001-0001.
Sample Preparation

The epicarp of the doum palm fruit was removed with amortar and pestle (Fig. 1). The doum palm sample wasthen shade-dried at room temperature for 7 days before
being pulverized into a fine powder with an electric
blender until a fine powder was achieved. The samples
were then kept in a glass container for further use.
The turmeric rhizomes were rinsed, chopped into
smaller bits, and oven-dried for 8 h at 60 ºC (Fig. 2).
Thereafter, the dried rhizomes were pulverized using an

Amusan et al. BMC Chemistry(2024) 18:140

Page 3 of 9

electric blender until a fine powder was achieved, and thesamples were kept in a glass container for further use.
The powdered doum palm sample was combinedwith the powdered turmeric sample in four ratios:
100%, 80:20%, 60.40%, and 50:50%. For the phytochemical screening, aqueous extracts and organic (ethanol)
extracts were synthesized.
The two samples were homogenized using different
blending proportion ratios. Table 1 shows the blending
ratio of the homogenized samples.
Extraction procedures

The aqueous extract was prepared utilizing the infusion
method of extraction. For 30 min, 20 g of the sample
blend were dissolved and stirred in 200 ml. of hot distilled water. The resultant solution was filtered using a
muslin cloth, concentrated and stored for later use [6].
The ethanol extract was prepared using the cold maceration method. Accurately measured 20 g of the sample
blend was macerated in 200 mL of ethanol for 48 h. The
resultant ethanol and distilled water extract were filteredusing a muslin cloth, concentrated and stored for lateruse [6].
Phytochemical screening

The principal chemical groups contained in the extracts(tannins, saponins, flavonoids, alkaloids, phenols, anthraquinone, glycosides, and terpenoids) were determinedby confirmatory qualitative phytochemical screening ofplant extracts using standard methods.
Test for alkaloids

Using a modified process of the Mayer-Wanger test, 3
drops of 1% HCl were added to 2 ml of sample extract.
Likewise, 2 mL of the Mayer-Wagner reagent was added.
The appearance of a reddish-brown precipitate indicatedthe presence of alkaloids [7].
Test for tannins

The ferric chloride test was adopted to determine tannins. 2 ml of 0.1% ferric chloride was added to 2 ml of thesample extract, which was then observed for Reddishbrown colouration, indicating the presence of tannins [8].
Table 1 Percentage composition of Doum Palm and Turmeric
Blend
Samples% Composition of Doum
Palm

Sample A
Sample B
Sample C
Sample D

100%
80%
60%
50%

%
Composition ofTurmeric
0%
20%
40%
50%

Test for saponins

0.1 ml of the sample extract was dissolved in a test tube
with 10 ml of distilled water, then 2 ml of distilled water
was added, and it was agitated for 60 s. The presence ofsaponin indicated the production of a persistent 1-cm
layer of foam [9].
Test for flavonoids and glycosides

The alkaline reagent test was used during the alkaloids
test. 2 ml of the sample extract was treated with 2–3
drops of a 10% sodium hydroxide solution. The formationof an intense yellow colour, which becomes colourlesswith the addition of a few drops of dilute sulphuric acid,indicates the presence of flavonoids [10].
Test for Anthraquinone

Using a modified version of Bontrager’s test, 5 ml of plant
extract was added to chloroform and agitated for 5 min.
The mixture was then filtered, and 2 ml of a 10% ammonia solution was added afterwards. A pink or red colouration will indicate the presence of anthraquinone [11].
Test for terpenoids

The presence of terpenoids was determined by using the
Salkowski test. 0.5 mL of a crude extract with 2 mL ofchloroform and 2 mL of concentrated sulfuric acid wasadded. An appearance of reddish-brown in the interface
indicated the presence of terpenoids [11].
Test for glycosides

When 1 mL of distilled water and NaOH were added to
0.5 mL of crude extract, a yellowish color formed, whichindicated the presence of glycosides [12].
Test for Phenols

1 mL of the extract was combined with three drops of
0.1% FeCl3. The presence of a greenish-brown color indicated the presence of phenol [13].
Proximate Analysis of Doum Palm Fruit Blend Turmeric
Powder

The proximate compositions of doum palm fruit blend
with turmeric powder were determined using standard
analytical methods. All measurements were done in triplicates, and values were presented in percentages [14, 15].
Determination of moisture content

A platinum plate was weighed and dried in an oven for
1 h at 105º C before being cooled at room temperature
in a desiccator for 30 min and weighed. In the platinum
dish, 2 g of the sample blend was inserted. The dish containing the sample blend was dried for 2 h at 105 degrees
Celsius, cooled in a desiccator, and weighed [16]. The

Amusan et al. BMC Chemistry(2024) 18:140

moisture content will then be determined using the following formula:

Moisture% =W1 −W2×100%
W2Where W1 = Weight of the sample before drying.
W2 = Weight of the sample after drying.
Determination of Ash Content

The ash content was determined by igniting 2 g of thesample blend in a muffle furnace at 550 °C for 2 h untila black colour developed. The residue was weighed after
cooling in desiccators [17]. Using a conventional calculation, the difference in weight before and after the burning
operation yields the per cent ash content:

Total ash (%) =Ash weight
×100%
Sample weight

Page 4 of 9

Determination of Fat Content

The fat content was determined using the Gerbermethod.: 2 g of sample blend was weighed into a clean,
dry test tube. Then, 10 ml of distilled water and 10 ml ofconc. HCl were added and placed in a boiling water bathfor 30 min for hydrolysis. The hydrolyzed sample wascooled and transferred to the separating funnel. The test
tube was rinsed with 10 ml of ethanol and added to theexperimental separating funnel. Then, 30 ml of diethyl
ether was added and shaken, which was allowed to settle
for separation to occur. A clean, dry, empty conical flask
was weighed as W1. The ether layer was collected in a
pre-weighed flask, and the combined ether extract wasevaporated over a boiling water bath. After evaporation,
the evaporated conical flask was placed in an oven maintained at 105 °C for 2 h, after which it was cooled at thedesiccator and weighed again as W2 [18].

Fat content% =W2 −W1
Weight of the sample

Determination of protein content

The protein content was determined as follows: 1 g ofsample blend transferred into the Kjeldal flask (500 mL)
with 25 ml of concentrated sulfuric acid, 25 ml of H2SO4,
and 0.1 g of copper sulfate. The mixture was then heatedgently so that it would cease to be a loose pear-shaped
stopper in the top of the flask, and then it was heatedmore strongly so that the liquid would boil at a moderate temperature. The flask was then shaken from time
to time, and the heating was continued for 3 h at 400 °C
until the liquid became clear. 200 ml of the digest wastransferred to the distillation flask, followed by 85 mL of
50% sodium hydroxide. So, the dilute digest will mix up;
rinse with 50 ml of dilution H2O. The distillation apparatus was connected to the delivery tube, which was dipped
in 50 ml of 2% boric acid and placed into the receiving
flask. The ammonia liberated was distilled into the boric
acid solution; after reaching 250 mL, it was opened, andthe condenser was washed down into the delivery tube
and then received. The distillate was then titrated with
0.02 M hydrochloric acid. The blank did not exceed
0.5 ml. The nitrogen in the sample was then calculated(1 ml, 0.02 M hydrochloric acid) [18]. The percentage ofcrude protein content was calculated using the following
formula:Nitrogen % =Titre value × 0.0014
×100%
Sample weight

Protein % = Nitrogen% × 6.25 (protein conversion factor)

Determination of the total carbohydrate content

To test for carbohydrates in the sample, 2 ml of Fehling’s
solutions A and B were mixed with 2 ml of sample blend
extract. After that, the solution was placed in a boilingwater bath for 10 min. The formation of a crimson precipitate indicated the presence of carbohydrates.
The carbohydrate content of the test sample was determined by estimation using the arithmetic difference
method [19, 20].
Total carbohydrates = 100 – (% Moisture + % crude fat+ % crude protein +% ash content).
Gas Chromatography-Mass Spectrometry Analysis ofDoum Palm Fruit Blend with Turmeric Powder

Utilizing a combined 7890 A gas chromatograph andmass spectrophotometer, GC-MS analysis was performed. The apparatus was equipped with an HP-5 MS
fused silica column (5% phenyl methyl siloxane, 30.0 m
× 250 μm, film thickness 0.25 μm), which was interfacedwith a 5675 C Inert MSD featuring a triple-axis detector. As a carrier gas, helium gas was employed, and its
column velocity flow was set at 1.0 milliliters per minute. Additional GC-MS parameters include a 250 °C
ion-source temperature, a 300 °C interface temperature,
a 16.2 psi pressure, a 1.8 mm out time, and a 1 µl split
mode injector with a 1:50 split ratio and a 300 °C injection temperature. After five minutes at 36 °C, the temperature in the column increased to 150 volts at a rate of 4 °C
per minute. The temperature was raised to 250 degrees
Celsius at a rate of 20 degrees Celsius per minute andkept for 5 min. The entire time for elution was 47.5 min[21].

Amusan et al. BMC Chemistry(2024) 18:140

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Table 2 Phytochemical screening of ethanolic extract of samples A-D
Phytochemical components

Test

Observations

Alkaloids
Anthraquinone
Flavonoids/Glycoside
SaponinTanninTerpenoids
PhenolMayer- Wanger’s test
Borntrager’s test
Alkaline reagent test
Froth test
Ferric-chloride test
Salkowski test
Ferric chloride test

Reddish-brown precipitate
Red coloration
Yellow coloration
Presence of foam precipitate
Reddish-brown coloration
Reddish-brown
Greenish- brown

Inferences
A
B
+
+
+
+
+
+
+
+
+
+
+
+
+

C
+
+
+
+
+
+
+

D
+
+
+
+
+
+
+

Inferences
A
B
+
+
+
+
+
+
+
+
+
++
++
++
++

C
+
+
+
+
+
++
++

D
+
+
+
+
+
++
++

Note + = Phytochemical detected (present); - = Phytochemical was not detected (absent)

Table 3 Phytochemical screening of hot water extract of samples A-D
Phytochemical components
Alkaloids
Anthraquinone
Flavonoids/Glycoside
SaponinTanninTerpenoids
PhenolObservations

Test
Mayer-Wanger’stest
Bontrager’s test
Alkaline reagent test
Froth test
Ferric-chloride test
Salkowski test
Ferric chloride test

Reddish-brown precipitate
Red coloration
Yellow coloration
Presence of foam precipitate
Reddish-brown coloration
Reddish-brown
Greenish- brown

Note + = Phytochemical detected (present); - = Phytochemical was not detected (absent)

Statistical analysis

Descriptive analysis was done using bar graphs andtables. Data were analysed using the Microsoft Excel
2019 version.

Results and discussion
Phytochemical screening

Tables 2 and 3 show the phytochemical composition of
the ethanol and aqueous extracts of samples A—D ofdoum palm blended with turmeric powder. The results
revealed the presence of alkaloids, anthraquinone, glycoside, saponins, tannins, terpenoids, and phenol in theethanol extracts of samples B, C, and D, with the absenceof alkaloids in sample A alone, which is 100% doum palm.
The result also revealed the presence of alkaloids, saponins, terpenoids, and flavonoids in the aqueous extract,with the absence of alkaloids in sample A, which is also
100% doum palm.
The results showed that these phytochemical compounds, phenols, tannin, flavonoids, anthraquinone, terpenoids, saponin, and glycosides are present in samples
B, C, and D. The previous study [22] on the phytochemical composition of crude mesocarp extract of H. thebaica
revealed the presence of tannins, saponins, steroids, glycosides, flavonoids, and terpenoids. Also, another study
conducted by Ahamefula and Dahiru with Nadro [23,24] shows the presence of phenols, tannin, flavonoids,
anthraquinone, terpenoids, saponin, and glycosides inturmeric powder and doum palm fruit, respectively. Sample A, which contains 100% doum palm content, shows

the absence of alkaloids. This study agrees with a study
previously reported [25], which recorded the absence ofalkaloids in the aqueous and organic extract of H. thebaica, doum palm fruit.
Other samples, which are a mixture of doum palm andturmeric at different ratios, show the presence of alkaloids, phenols, tannin, flavonoids, anthraquinone, terpenoids, saponin, and glycosides. In a similar study [26],alkaloids, flavonoids, terpenoids, and saponin in doum
palm (H. thebaica) were reported previously. However,glycosides were not detected, which was detected in thisstudy. Different phytochemicals have been reported tohave various medicinal and antioxidant activities. These
include peptides, alkaloids, glycopeptides, triterpenoids,
amino acids, steroids, xanthone, flavonoids, lipids, phenolics, coumarins, iridoids, alkyl disulfides, inorganic
ions, and guanidines, which are extracted from different
parts of the various plants (root, stem, leaf, flower, fruit,and other) [27, 28].
The present study indicates that the doum palm andturmeric blend would have improved synergistic, therapeutic, and medicinal potential [29].
Proximate Analysis of Doum palm fruit blend with turmeric
powder

The proximate composition of the doum palm fruit blend
with turmeric powder is presented in Table 4.
Table 4 shows the moisture content of each sample 1–4.
Sample A, with the highest moisture content of 15.11,
comprises doum palm fruit only (100%), while otherAmusan et al. BMC Chemistry(2024) 18:140

Page 6 of 9

Table 4 Proximate composition of doum palm fruit blend withturmeric powder
Content (%)
Moisture
Ash
Fat
ProteinSample A
15.11
2.62
2.37
1.54

Sample B
2.66
8.80
4.75
0.87

Sample C
13.91
11.76
3.40
0.99

Sample D
14.51
10.78
1.47
0.80

samples B, C and D have moisture content of 2.66, 13.91
and 14.51. Sample B contains 80% doum palm fruit blend
in 20% turmeric; sample C contains 60% doum palm fruitand 40% turmeric; and sample D contains 50% doum
palm fruit and 50% turmeric. As seen from the abovetable, there is not much difference between samples A, C,
and D. However, sample 2 seems to have a much lower
moisture content than the others, which may be becauseof operational or instrumentational errors. Sample A,
which is 100% doum palm have the highest moisture
content; this is higher than some previous studies foundin the literature; Hussein reported a moisture content of
11.50% in doum palm fruit [30], Reda reported a moisture content of 10.15% of doum palm fruit [31], FAO
reported 4.00%, [32], Abdel-Rahman reported 5.47% [33]and Aboshora reported 5.50% moisture content of doum
palm fruit [34]. However, Aremu and Fadele have also
recorded a higher moisture content of 24.05% of doum
palm fruit [35]. Moisture content measures the watercontent in a sample, which reflects the sample’s degree ofhydration or dehydration. The variation in the moisture
content of the fruit could be due to the extent of dying
before analysis.
The percentage ash content of samples A-D are 2.62,
8.80, 11.76, and 10.78. The results show that sample A,
100% doum palm, has the lowest ash content. This islower than the previous result [17, 31] in which ash
content of 6.24% and 9.57% of doum palm fruit wererecorded. In addition, it can be observed that the different ratios of doum palm fruit to turmeric affect theoverall ash content of the samples; the increase in thepercentage of turmeric has a greater impact on the ash

Table 5 Total Carbohydrate and Total Energy content
SampleTotal Carbohydrate content(%)

Sample 1
Sample 2
Sample 3
Sample 4

78.43
81.58
69.63
74.23

Total
Energycontent(kcal/g)
341.46
372.5
313.5
313.4

content than the increase in the percentage of doum
palm fruit.
The fat contents for sample A-D are 2.37%, 4.75%,
3.40%, and 1.47%. Sample B, with a fat content of 4.75%,
has the highest value, followed by sample C, which has
3.40%; sample A, which has 2.37%; and sample D, which
has a 1.47% yield.
The percentage protein content for sample A-D
includes the following1.54, 0.87, 0.99, and 0.80. in comparison to the previous work reported in the literature,
Reda presented 2.87% of crude protein in doum palm
fruit [31], Datti presented 2.86% of crude protein indoum palm [17], and Ahamefula presented 9.40% of protein content in Turmeric [23]. From the present results,
there seems to be not much difference in the values,
which means that the protein content of the samples is
not affected by the amount of turmeric or doum palm
fruit in the samples. However, the protein content can be
influenced by other factors, such as the source of the raw
materials and the processing methods. Figure 3 shows
the bar chart representation of the proximate analysis ofsample A-D.
Total carbohydrate and energy content

The result of the percentage of total carbohydrate andenergy content of doum palm blend with turmeric powder is shown in Table 5.
From the result, the total carbohydrate and total energy
content of each sample A-D are 78.43%/341.46 kcal/g,
81.58%/372.5
kcal/g,69.63%/313
kcal/gand74.23%/313.4 kcal/g respectively (Fig. 4). The previous

Fig. 3 Bar chart representation of the proximate analysis of doum palm fruit blend with Turmeric powder

Amusan et al. BMC Chemistry(2024) 18:140

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Fig. 4 Bar chart representation of the total carbohydrate content (%) and the total energy content (kcal/g)

Table 6 GC-MS analysis of Sample A (100% doum palm fruit) –bioactive compounds

Table 7 GC-MS analysis of sample B (80:20% doum palm fruit:turmeric powder) – bioactive compounds

S/N Compound Name

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

Molecular
FormulaCis-1,2-Cyclohexanediol
C6H12O2
1,3-Cyclopentanedione
C5H6O2Glycerin
C3H8O3
Cyclopentanol
C5H10O2-ethyl-4-methyl-1-Pentanol C8H18O
2,3-Hexanedione
C4H6O3
Propanoic acid
C6H8O3
Furaneol
C3H6N6
1,3,5-Triazine
C7H8O2
2-methoxyphenol
C4H8O
Cyclopropylcarbonyl
C10H1803
2-methylbutanoic
C6H8O4anhydride
4 H-Pyran-4-one
C6H10O3
Ethylacetoacetate
C6H6O35-Hydroxymethyl-1-furfural C15H30
1-Pentadecene
C8H16O2
Acetic acid
C19H381-Nonadecene
C7H24O6
Alpha-D-Glucopyranoside
C19H381-Nonadecene
C16H32O2n-Hexadecanoic acid
C18H36O2
Ethyl ester
C21H44
Heneicosane
C18H32O2
9,12-Octadecadienoic acid C18H34O2
Oleic acid
C20H36O2
Linoleic acid
C20H38O2
Ethyl oleate
C20H38O2
Tetrapentacontane
C19H38O4
Hexadecanoic acid
C24H38O4
Bis(2-ethylhexyl) phthalate C35H62O3

Molecular
Weight
116
98
92
86
130
102
128
126
124
72
186
144

R/T

Area%

S/N Compound Name

3.588
3.650
4.275
4.506
4.894
5.145
5.180
5.370
5.673
5.765
5.906
6.292

0.37
2.66
1.79
9.46
1.53
3.91
1.28
3.39
6.73
1.09
3.08
0.61

1
2

130
126
210
144
266
194
226
256
284
296
280
282
308
310
310
330
390
530

6.634
7.387
7.771
10.03111.856
12.56013.33714.90917.36417.77117.88219.52519.59219.82019.89322.51823.24523.413

0.89
0.82
4.83
1.09
0.89
0.99
3.20
0.97
7.03
2.54
0.71
3.90
3.78
1.45
1.53
1.18
0.87
2.62

research on doum palm fruit [17] showed a total carbohydrate content of 68.49%, and another research on turmeric powder [23] showed a total carbohydrate content
of 67.38%. This present study shows that sample B has
the highest carbohydrate content of 81.58%, and sample

3
4
5
6
7

Eucalyptol
4-Hydroxy-2-methylacetophenone
Alpha-Curcumene
2,4-Bis(1,1-dimethyl)-phenol
Alpha- Bisabolol
Carotol
Turmerone

Molecular
FormulaC10H18O2
C9H10O2

MoR/T
lecular
Weight
170
4.995
150
9.004

Peak
Area
%
0.39
5.14

C15H22
C14H22O
C15H26O
C15H22O
C12H18O

202
206
222
218
178

1.03
0.37
1.06
0.80
39.22

11.253
11.54911.80912.904
13.542C has the lowest carbohydrate content of 69.63%. Sample
B has the highest outcome for the energy content with
372.5 kcal/g, followed by sample A with 341.46 kcal/g.
Likewise, sample C had 313.5 kcal/g, and sample D had avalue of 313.4 kcal/g.
Gas Chromatography-Mass Spectrometry (GC-MS) analysis

The GC-MS result of the analysis conducted on sample
A, which contains 100% doum palm, identifies the presence of 30 phytochemical compounds, which have been
known to have various therapeutic properties and moreantioxidants [36]. The retention time and the peak areawith the various molecular weights of these bioactive
compounds are shown in Table 6.
The GC- MS result of the analysis conducted on sample B, which contains 80% doum palm and 20% turmeric,identifies the presence of 7 additional phytochemicalcompounds which are not present in sample A; these are
Eucalyptol, 4-Hydroxy-2-methylacetophenone, Alphacurcumene, 2,4-Bis (1,1-dimethyl)-phenol, Alpha-Bisabolol, Carotol and Turmerone which are alkaloids andterpenoids which are known for their antioxidants activity and therapeutic potentials. The retention time, alongwith the peak area with the various molecular weights ofthese bioactive compounds, is shown in Table 7.
The GC-MS result of the analysis conducted on samples
C and D identifies the same additional phytochemicalcompounds as present in sample B, which are Eucalyptol,

Amusan et al. BMC Chemistry(2024) 18:140

Page 8 of 9

Table 8 Medicinal Application of Phytochemicals Present in Doum Palm Fruit Blend with Turmeric Powder
S/N

Compound Name

R/T

1. 21

n-Hexadecanoic acid17.364

Peak
Area%
7.03

2. 1

Cis-1,2-Cyclohexanediol

3.588

0.37

3. 2
4. 3
5. 22

1,3-Cyclopentanedione
Glycerin
Ethyl ester

3.650
4.275
17.771

2.66
1.79
2.54

6. 23
7. 24

Heneicosane
9,12-Octadecadienoic acid17.88219.525

0.71
3.90

8. 25

Oleic acid

19.592

3.78

9. 27
10.

Ethyl oleate
Eucalyptol

19.893
4. 995

1.53
0.39

11.

Alpha-Curcumene

Medicinal application
Cancer prevention agent, hypocholesterolemic
nematicide, pesticide, hostile to androgenic flavor,
hemolytic, 5-Alpha reductase inhibitor [36].
Anti-cancer, anti-infective drugs - useful in the production of dihydroaetemisinin, and dihydroartemisitene drugs
Used as insecticide and for acaricidal purposes
Food, cosmetics and pharmaceuticals
Cancer prevention agent, hypocholesterolemic
nematicide, pesticide, hostile to androgenic flavor,
hemolytic, 5-Alpha reductase inhibitor [39].
Used as insecticide and for acaricidal purposes
hepatoprotective, nematicide, insectifuge, antihistaminicantieczemic, antiacne,
antiandrogenic, antiarthritic, anticoronary, and insectifuge [36].
Antiinflammatory, Cancer-Preventive, Choleretic,
Dermatitigenic Flavor, Hypocholesterolemic, Insectifuge, Irritant [40].
Flavoring and fragrance agents, drug preparation, lubricants and plasticizers
Anti-inflammatory and antioxidant effects are present in various diseases, including respiratory diseases, pancreatitis, colon damage, and cardiovascular diseases.
Anti-inflammatory, Cancer-Preventive, Choleretic, Dermatitigenic Flavor [41]4-Hydroxy-2-methylacetophenone, Alpha-curcumene,
2,4-Bis (1,1-dimethyl)-phenol, Alpha-Bisabolol, Carotol and Turmerone, totally different from those identified in sample A; these phytochemical compounds fallto the class of alkaloids and terpenoids which are known
for their antioxidants activity and therapeutic potentials.
Previous research on the GC-MS analysis conducted by
Abdallah [37] and Arivoli [38] also confirms the presence of these bioactive compounds in doum palm fruits
and turmeric powder, respectively. The present research(samples B, C, and D) identified two compounds, Eucalyptol and Carotol, that have not been identified before.
Table 8 shows some medicinal and pharmaceutical applications of some selected phytochemicals in doum palm
fruit blended with turmeric powder.

Acknowledgements
The authors would like to show appreciation to the Department of Chemistry,
Air Force Institute of Technology, Kaduna, for unwavering cooperation in
supporting research that provided the facilities necessary to accomplish thedesired aim of this research. The authors also acknowledge Miss Abasiediuem
Eddion’s technical efforts in making the research a success.

Conclusion
As the pharmaceutical industry shifts its focus toward
natural products and botanicals for drug discovery andhealth promotion, this study’s findings provide valuable
insights. The synergies in phytochemical and mineralcomposition between doum palm fruit and turmeric
powder highlight the possibility of developing innovative
medicinal formulations. The antioxidant and anti-inflammatory capabilities make this mix an appealing candidate
for formulations addressing oxidative stress and inflammation-related illnesses or as a complementing elementin nutraceutical therapies.
With its intrinsic therapeutic properties, the doum
palm fruit and turmeric blend appears promising for
future pharmacological research and formulation
development.

Declarations

Author contributions
ATO conceived the idea for this research and proposed the research design.
ATO, OOJ and SM supervised the research and were major contributors towriting the original manuscript. ATO, JM, and JPS conducted the experiment,
analyzed, and interpreted the research data. OOJ carried out a critical reviewof the revised manuscript and was a major contributor to editing it. All authors
read and approved the final manuscript.
Funding
This research did not receive any funding.
Data availability
No datasets were generated or analysed during the current study.

Ethics approval and consent to participate
Not applicable.
Consent for publication
Not applicable.
Competing interests
The authors declare no competing interests.
Received: 30 May 2024 / Accepted: 23 July 2024

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