Comparative Analysis of the Nutritional Composition and Phytochemical Analysis of Rosemary (rosmarinusofficinalis) and Turmeric (curcuma Longa)
Student: Taoreed Abayomi Adeyemo (Project, 2025)
Department of Biochemistry
Lens Polytechnic, offa, Kwara State.
Abstract
The study compares the phytochemical and proximate compositions of rosemary (Rosmarinus officinalis) and turmeric (Curcuma longa) to assess their nutritional and medicinal value. Results show that rosemary has higher levels of protein, fiber, fat, and ash, while turmeric is richer in carbohydrates. Both contain tannins, saponins, and phenols, but rosemary uniquely has flavonoids, and turmeric contains curcuminoids linked to anti-inflammatory effects. The findings indicate that rosemary supports digestive and antimicrobial health, while turmeric promotes energy and inflammation management. The study suggests promoting their combined use, cultivation, and public awareness for health and economic benefits.
Keywords
For the full publication, please contact the author directly at: adeyemotaoreed11@gmail.com
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Institutions
- HASSAN USMAN KATSINA POLYTECHNIC (NCE), KATSINA, KATSINA STATE 4
- Hassan Usman Katsina Polytechnic, Katsina, Katsina State 5
- Heritage Polytechnic, Ikot Udota, Akwa Ibom State 46
- Hussaini Adamu Federal Polytechnic, Kazaure, Jigawa State 8
- Ibrahim Badamasi Babangida University, Lapai, Niger State 24
- Igbinedion University, Okada, Benin City, Edo State 2
- Ignatius Ajuru University of Education, Port Harcourt, Rivers State 8
- Imo State Polytechnic, Umuagwo, Owerri, Imo State 3
- Imo State University, Owerri, Imo State 45
- Institute of Management and Technology, Enugu, Enugu State 11