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Analytical evaluation of seasoning extracts (oleoresins) and essential oils from seasonings
... The observed differences in the terpene profiles in the two processes from our study agree with previous reports (Bagheri et al., 2014;Sankar, 1989). Furthermore, as assessed through the 'classification index' introduced by Salzer (1975) and defined as the ratio between monoterpenes (namely β-pinene + sabinene + 3-carene + α-phellandrene + limonene) and sesquiterpenes (namely caryophyllene), the terpene-rich SC-CO 2 product had a lower value (0.62) than the hydrodistillate (2.16). Since the monoterpenes provide the body of the flavor while the sesquiterpenes provide the spicy notes (Salzer, 1975), the low classification index value of the SC-CO 2 product is indicative of its high quality. ...
... Furthermore, as assessed through the 'classification index' introduced by Salzer (1975) and defined as the ratio between monoterpenes (namely β-pinene + sabinene + 3-carene + α-phellandrene + limonene) and sesquiterpenes (namely caryophyllene), the terpene-rich SC-CO 2 product had a lower value (0.62) than the hydrodistillate (2.16). Since the monoterpenes provide the body of the flavor while the sesquiterpenes provide the spicy notes (Salzer, 1975), the low classification index value of the SC-CO 2 product is indicative of its high quality. ...
Black pepper (P. nigrum L.) is considered one of the most valuable spices and a promising candidate in natural product research. In this study, the influence of different combinations of pressures (100-300 bar) and temperatures (40-60 °C) on the supercritical CO2 (SC-CO2) recovery of several key compounds from black pepper was evaluated systematically. The extraction curves showed that terpenes were recovered in a short time under all studied conditions. In contrast, higher pressure values were required to extract piperamides efficiently. Furthermore, the differences in the extraction kinetics of piperine, piperettine, pellitorine, guineensine, and N-isobutyl-2,4,14-eicosatrienamide were linked with several structural features, such as the nature of the amine group or the terminal part of the fatty acid. The data from the isocratic experiments represented the starting point for designing a two-step pressure gradient SC-CO2 process in which one terpene-rich and one piperamide-rich product were successively obtained.
... Increase in feed intake significantly enhance appetite (Attia, 2018), promote animal growth represented by final body weight and weight gain (Omar et al., 2016), these advantages may be due to major rosemary essential oil ingredients (e.g. camphor 32%; 1,8-cineol 14.41% and alpha-pinene 11.56%) (Tomei et al., 1995;Salzer, 1995). ...
... extracts, so, this approach needed more experiments to determine a precise dose of these extracts. Secondly, many researchers have already reported that active ingredients of herbals were in its oil content (Salzer, 1995), Sasidharan and Nirmalamenon (2010) reported many antioxidant materials found in ginger oil (e.g. ...
The goal of this trail was to study the influence of the oil extracts of ginger and rosemary through directly via intra-crop gavage on live performance and carcass traits of broiler. One day old 192 unsexed ROSS 308 chicks were separated into six treatments (three replicates per treatment), (except 1 st and 2 nd treatment with two replicates) and 12 chicks per replicate, as follows; first oness, was the control group without any treatment, the second was a placebo group, the chicks were given normal saline (negative control), the chicks in 3 rd and 4 th treatments were given rosemary oil extracts, finally 5 th and 6 th treatments chicks gave ginger oil extract. The dosages of herbal oil extract were given intra-crop gavage twice per week in two interval periods (two days per interval) at the rate of 0.1 mL and 0.2 mL from the 1 st to 4 th week of age and from the 5 th week till the end of the experiment at 6 th week. Dosage increased from 0.1 mL to 0.5 mL and from 0.2 to 1 mL per chick with three times in a week (with one day off), in 2 nd , 3 rd , 4 th , 5 th and 6 th treatments respectively, a medicinal syringe (5 mL capacity) was used and an extra 10 cm medicinal plastic pipe was added to the end of the medicinal syringe to insure the reach of oil extract directly to the chick's crop. Results of intra-gavage oil extract of ginger root and rosemary leafs revealed that there were non-significant differences between treatment on broiler accumulative live performance, but the significant differences appeared in the herbal extract intra-crop gavage treated group in dressing percentage (with and without giblet), thigh, drum stick yields and in abdominal fat pad, internal organ relative weight at 28 and 49 days of broiler age. Dates:
... Increase in feed intake significantly enhance appetite (Attia, 2018), promote animal growth represented by final body weight and weight gain (Omar et al., 2016), these advantages may be due to major rosemary essential oil ingredients (e.g. camphor 32%; 1,8-cineol 14.41% and alpha-pinene 11.56%) (Tomei et al., 1995;Salzer, 1995). ...
... extracts, so, this approach needed more experiments to determine a precise dose of these extracts. Secondly, many researchers have already reported that active ingredients of herbals were in its oil content (Salzer, 1995), Sasidharan and Nirmalamenon (2010) reported many antioxidant materials found in ginger oil (e.g. ...
The goal of this trail was to study the influence of the oil extracts of ginger and rosemary through directly via intra-crop gavage on live performance and carcass traits of broiler. One day old 192 unsexed ROSS 308 chicks were separated into six treatments (three replicates per treatment), (except 1 st and 2 nd treatment with two replicates) and 12 chicks per replicate, as follows; first oness, was the control group without any treatment, the second was a placebo group, the chicks were given normal saline (negative control), the chicks in 3 rd and 4 th treatments were given rosemary oil extracts, finally 5 th and 6 th treatments chicks gave ginger oil extract. The dosages of herbal oil extract were given intra-crop gavage twice per week in two interval periods (two days per interval) at the rate of 0.1 mL and 0.2 mL from the 1 st to 4 th week of age and from the 5 th week till the end of the experiment at 6 th week. Dosage increased from 0.1 mL to 0.5 mL and from 0.2 to 1 mL per chick with three times in a week (with one day off), in 2 nd , 3 rd , 4 th , 5 th and 6 th treatments respectively, a medicinal syringe (5 mL capacity) was used and an extra 10 cm medicinal plastic pipe was added to the end of the medicinal syringe to insure the reach of oil extract directly to the chick's crop. Results of intra-gavage oil extract of ginger root and rosemary leafs revealed that there were non-significant differences between treatment on broiler accumulative live performance, but the significant differences appeared in the herbal extract intra-crop gavage treated group in dressing percentage (with and without giblet), thigh, drum stick yields and in abdominal fat pad, internal organ relative weight at 28 and 49 days of broiler age. Dates:
... Cardamom oil: oil extracted from the E. cardamomum is mainly composed of 1, 8-cineole (60 to 75%), α-terpinyl acetate (31.3%) limonene (11.6%) and other minor components. (Lewis, et al., 1966;Salzer, 1975;Wijesekera and Jayawardena, 1973;Korikanthimath, et al., 1999). ...
... percent mortality of T. urticae Koch on bean leaf respectively. In the current study cardamom oil had been used which reported to contain 65-75% of 1, 8 cineole which considerably vary according to variety, region and age of the product (Lewis et al., 1966;Salzer, 1975;Wijesekera and Jayawardena, 1973;Korikanthimath et al., 1999). In the laboratory trial, cardamom oil reported to perform highest mortality with considerably lower doses on all three stages of T. urticae . ...
A comparative efficacy of five essential oils (EOs) of cardamom ( Elettaria cardamomum Maton), Cinnamon ( Cinnamomum zeylanicum Blume), Clove ( Syzygium aromaticum L.), Eucalyptus ( Eucalyptus spp.), and Jasmine ( Jasminum spp.) was assessed against two-spotted spider mite (TSSM), Tetranychus urticae . The mites were reared under laboratory conditions and oils were procured from market. Fumigation experiment was done in a glass jar making it airtight. The mortality of mites was recorded after 48 hours of treatment. The result showed that the most potent fumigant was cardamom with highest LC 50 values 180.57nlcm -3 , 199.45 nlcm -3 and 395.36 nlcm -3 for protonymph, deutonymph and adult respectively. Jasmine (354.05 nlcm -3 ), cinnamon (659.13nlcm -3 ) and eucalyptus (1033.7 nlcm -3 ) were least effective oils for protonymh, deutonymph and adult stages accordingly. All the oils used in the current study have a variable degree of toxicity on different stages of TSSM life cycle. In case of all tested oils, protonymph showed 50% mortality at lower doses(range of value was 180.57 to 354.05 nlcm -3 ) but adult needed two to three fold higher doses (range of value was 395.36 to 1033.7 nlcm -3 ) than protonymh. The result has revealed that, all these oils have great potentiality to be used as an acaricide in pests control program.
... positive effect of ginger on body weight gain in week 2, 4 and 6 observed in table 5. Similar positive effect of ginger on total weight gain was showed in table 7, at 0.25% ginger level diet there was weight gain was 7.3 % above the control diet fed chicks. Also there was a positive effect in weight gain at 0.75% ginger level, this might be due to Zingiber officinale content of volatile oil, fixed fatty oil, proteins, starch and mineral elements or might be due to the fatty oil in ginger which is contained saturated and unsaturated fatty acid, the major component of acids were palmitic, oleic and linoleic (Salzer, 1995). Week 2 (g) 316 a 295 b 279 b 281 b 6 ...
... positive effect of ginger on body weight gain in week 2, 4 and 6 observed in table 5. Similar positive effect of ginger on total weight gain was showed in table 7, at 0.25% ginger level diet there was weight gain was 7.3 % above the control diet fed chicks. Also there was a positive effect in weight gain at 0.75% ginger level, this might be due to Zingiber officinale content of volatile oil, fixed fatty oil, proteins, starch and mineral elements or might be due to the fatty oil in ginger which is contained saturated and unsaturated fatty acid, the major component of acids were palmitic, oleic and linoleic (Salzer, 1995). The overall weight gain in this experiment was 2035-2035g and this is slightly lower than the estimates reported by Fakhim et al. (2013) but higher than the results reported by Zomrawi et al. (2013b). ...
This study was conducted to evaluate the effect of ground ginger root (Zingiber officinale) addition to the diet of broiler chicks. One hundred and sixty one day old boiler unsexed chicks (cobb strain) were till 42 days of age. Four experimental diets containing 0.25, 0.50, and 0.75% ground ginger root were used. Results showed that dietary ginger incorporation had no significant (p< 0.05) effects on feed intake in the first four weeks. Feed consumption recorded the lowest estimate by broilers fed 0.50% ginger (841.0 g and 777.0g in the 5 th and 6 th weeks respectively) where as chicks fed 0.0, 0.25 and 0.755 ginger diets were not significantly(p< 0.05) different from each other. Weight gain was affect by ginger levels in three weeks. The trait estimated the highest result at level 0.00 in week two, at level 0.75, 0.25 and 0.00 in week four and at level 0.25% in week six. Significantly high results for feed conversion ratio were recorded at level 0.25 0.50, 0.75% in the second week and at level 0.00, 0.50, and 0.75% in the last week. Carcass weight and liver weight were affected by addition of ginger. The traits recorded best results at 0.00, 0.25, and 0.75% ginger level. Broiler chick can tolerate up to 0.75% ground ginger root in the diet without adverse effect.
... Cardamom essential oil contains lesser amounts of mono and sesquiterpenic hydrocarbons and have more of oxygenated compounds, which are potential aroma compounds. The major content of the ether 1,8-cineole, and the esters α-terpinyland linalyl acetates in the composition make the cardamom essential oil a unique combination [31], [19], [9]. In present study, there was no significant difference in quantity of essential oil between cardamom varieties (data not shown). ...
The present investigation was performed to evaluate the variability in the yield and bio-active components of Indian cardamom seed extract from two different ecological zones of the Western Ghats (Pampadumpara and Madikeri regions), India. Results showed significant differences in the yield and bio-active components in two varieties viz. Appangala-1 and PV-2. The variety PV-2 (639 g/plant) recorded significantly higher yield in Pampadumpara than Madikeri (399 g/plant). Significant variability was observed in the bio-active components of the essential oil. The intrinsic quality of cardamom is mainly attributed to two important components α-terpinyl acetate and 1,8- cineole. The highest range of α-terpinyl acetate in both the varieties (41.1-42.4%) under Madikeri region was recorded followed by Pampadumpara region (35.01-40.2%), while the 1,8-cineole content showed highest in Pampadumpara (25.68-37.57%) followed by Madikeri (23.06-32.66%) region. The highest content of linalool, α-terpineol, linalyl acetate and cis-geraniol was recorded in PV-2. The highest content of β-neralidol was recorded in Appangala-1. The variation among the region was significant for terpinen-4-ol, β-myrcene and β-neralidol. Pampadumpara region received 47% and 18% more rainfall during North east monsoon (October to November) and summer shower (December to May), respectively though received less rainfall during South west monsoon (71%) and also showed 10% more rainfall distribution compared to Madikeri region. The annual mean maximum temperature (Tmax) was 18% more in Madikeri compared to Pampadumpara region. With all the environment factors taken into account, Pampadumpara region is relatively better in terms of cardamom capsule yield and Madikeri region for bio active components which attributes intrinsic quality of capsules.
... -Zingiberene is ginger oil's main sesquiterpene hydrocarbon (Parthasarathy et al., 2008) and might be the reason for higher antibacterial effect. Citral, Zingiberene,sesquiphellandrene, and -curcumene, according to Salzer (1975), may be used to evaluate the quality of ginger oil and are also the main source of the strong antibacterial action. ...
Essential oils are volatile, natural, complex compounds which are produced as secondary metabolites by plants for their protection against various microorganisms as well as pests. A wide range of plants have been explored for their essential oils in the past few decades. The study was conducted to determine the antibacterial activity of essential oils against human pathogenic bacteria which were gram positive (Staphylococcus aureus and Streptococcus pyogenes) as well as gram negative (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, and Shigella sonnei). Five ml of three different oils, i.e. clove oil, castor oil, and ginger oil, were taken in a test tube so that each oil had four different concentrations. Four concentrations of (0, 25, 50 and 75) μL of oils were mixed with 1000, 975, 950 and 925 μL of DMSO respectively to make it a volume of 1ml. It was observed that clove oil was effective against the entire gram positive as well as gram negative bacteria that were used. The inhibition zone was greatest in the case of clove oil at 75 μL against P. aeruginosa (23 mm) and the smallest zone of inhibition was shown by castor oil against K. pneumoniae (12 mm). Other oils were sensitive as well as resistant to the bacteria. Hence, it is found that different oils have shown inhibitory activity towards different pathogens to a variable extent. However, clove oil was inhibitory to all the bacteria in all concentrations. Int. J. Appl. Sci. Biotechnol. Vol 9(4): 250-255
... The cardamom oil has little mono-or sesquiterpenic hydrocarbons and is dominantly processing of oxygenated components, and they are potentially aroma elements. Whilst many of the detected compounds (aldehydes, esters, and , alcohols) -are generally presented in many spice oils (or even volatiles of many varying foods), the predominance of the ether, 1,8-cineole and the esters, oc-terpinyl and linalyl acetates in the composition, make the cardamom volatiles a exclusive mixture (SALZER and UW, 1975). The aroma alterations in various sources of cardamom are assigned to the proportion of the esters and 1,8 cineole (Hamed, 2018). ...
Cardamom as a herbal has several medicinal practices in Indian Vedic remedy and the oil is consumed in scents and enrage and demanded in India as an aphrodisiac. It can be employed as a refreshing innervating bathtub. The extraction of it is involved the vital oil by steam condensation from the dried ripe fruit. The collection of researchers in this article are showing and proving the various influencing of cardamom are included pathophysiological and chemical activity, where it was significant differences (pd<0.05) in case using of this herbal in treatment of infection (as anti-inflammatory) and cancer, lowering of blood sugar, antioxidant, asthma, peptic ulcer, and recently it is used in the field of aromatherapy in treatment of different disease beside to containing of nutrient elements such as vitamins A and E, in which it has interesting of supplementary complement.
... In cardamom, the oil has very little mono-or sesquiterpenic hydrocarbons and is dominated by oxygenated compounds, all of which are poten-tial aroma compounds. While many of the identified compounds (alcohols, esters and aldehydes) are commonly found in many spice oils (or even volatiles of many different foods), the dominance of the ether, 1,8-cineole, and the esters, α-terpinyl and linalyl acetates in the composition make the cardamom volatiles a unique combination 6,9,12 . ...
Cardamom is one of the most important commercial spices grown and exported from India. More than 80% of production in India is from Cardamom Hill Reserve (CHR) of Idukki district in Kerala, India. There has been a demand to study the quality attributes of cardamom produced in CHR of Idukki district comprising of A, B and C zones. Highest essential oil content was recorded in cardamom samples from zone A. Maximum litre weight was recorded from zone C. The percentage of bold capsules (> 7 mm) was maximum in A zone compared to B & C zones. Number of seeds/ capsule from A and C zones were significantly higher when compared to B zone. Seed: Husk ratio and weight of one capsule did not vary significantly among the three zones. Chemical profiling of essential oil from the three zones revealed the highest content of 1,8-cineole(ether) and α-terpinyl acetate(ester) in cardamom from zone A followed by zone B and zone C. The intrinsic quality of cardamom is mainly attributed to these two compounds. The proportion of 1,8-cineole and α-terpinyl acetate did not vary among different zones and the mild spicy flavor attributed to α-terpinyl acetate is prominent in cardamom capsules from Idukki irrespective of zones when compared to camphory odor due to 1,8-cineole. Physical and chemical quality parameters of cardamom from three zones are compared and discussed.
... The leading bioactive phytochemical constituent of cardamom is the volatile oil which represents 1,8-cineole, αand β-pinene, limonene, myrcene, sabinene, α-phellandrene, γ-terpinene, ρ-cymene, terpinolene, α-terpineol, linalool, camphor, α-terpineol acetate, terpinen-4-oil, geraniol, methyl eugenol, trans-nerolidol, citronellol and linalyl acetate (Acharya et al., 2010;Lawrence, 1979). Though most of the identified compounds like esters, alcohols and aldehydes are frequent in many spice essential oils, the predominance of 1, 8-cineole, α-terpinyl and linalyl acetate composition, prove the uniqueness of cardamom volatile oil (Korikanthimath et al., 1997;Lewis et al., 1966;Raghavan et al., 1991;Salzer, 1975). Among the cardamom essential oil constituents, the bioactive component D-limonene was reported to possess chemopreventive property towards colon cancer, mammary, lung, liver, skin and stomach cancers in rodents (Acharya et al., 2010;Crowell & Gould, 1994;Asamoto et al., 2002). ...
Cardamom (Elettaria cardamomum Maton) is an economically valuable spice crop and the essential oil of cardamom possesses splendid medicinal properties. To get insight into the domestication related traits and varied gene regulation, differential expression profiling of wild and cultivar cardamom was performed by analyzing the transcriptome data available for cardamom. Functional annotation using seven different publicly available databases identified significant genes coding for enzymes participating in monoterpenoid biosynthesis. Differential expression profile of cultivar and wild genotypes of cardamom exhibited 132 unigenes as differentially expressed (log2 > 4) with 105 up regulated and 27 down regulated genes in cultivars comparing with its wild genotype. Expression analysis showed wild cardamom has increased drought stress tolerance, defense response, and various plant growth regulations. Most of the genes coding for enzymes participating in flavanoid biosynthesis were up regulated, while resistance related genes (cinnamoyl CoA reductase) and few genes involved in the monoterpenoid biosynthetic pathway were down regulated in cultivars when compared to its wild progenitor. Transcriptome data were validated and correlated using qPCR using 10 randomly selected differentially expressed genes. Our study is the first application of next generation RNA-seq to explore the genes involved in various metabolic pathways and quantification of transcript expression levels in cultivar and wild cardamom genotypes.
... A lower value represents a higher quality of the essential oil [60,61]. A high total monoterpenes content results in a strong "peppery" top-note and a predominantly pinene content of the terpene fraction gives a turpentine-like note, while a high caryophyllene content results in a sweet, flowery note, which is more desirable in the flavor industry [62]. In addition to the ratio of monoterpenes to sesquiterpenes, the oxygenated compounds are supposed to provide the heart of the aroma of pepper oil [63]. ...
... Diğer önemli bileşeni ise timol'dur. Timol ve karvakrol'un bitkideki oranlarının 1:10 ile 1:20 olduğu belirtilmiştir (Salzer 1977). ...
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Some National Antimicrobials Used in Food Preservation With humans beginning tol ive together, foods colud be contaminated due to several reasons following the production process. Therefore, the necessity of secure methods for preserving foods has occured. Food safety is the subject that the food industry has been interested and concerned most. For this reason, severeal preservatives are added during the production process. Although there are many applications in food preservation, preserving the foods through biologic methods isone of the most focused applications today. Unlike many applications, biologic preservation is carried out through natural antimicrobials and the number of these materials and theirusage is increasing anddeveloping. The materials used and studies for this purpose are classified as toxinology origin (lisosim, lactoferrin and magainins), plantal products (fitoalexins, herbs and spices)and microbial metabolits
İnsanların toplu halde yaşamaya başlamalarıyla birlikte gıdalar; üretim ve takip eden süreçlerde çeşitli nedenlerden dolayı patojen mikroorganizmalar ile kontaminasyona uğrayabilmektedir. Bu nedenle gıdaların korunması ve muhafazası amacıyla güvenilir yöntemlerin uygulamaya konulması gereksinimi ve zorunluluğu ortaya çıkmıştır. Gıda güvenliği, gıda endüstrisinin son yıllarda en çok ilgilendiği ve en çok kaygılandığı konudur. Gıdalara üretim aşamasında değişik koruyucu maddeler ilave edilmektedir. Gıdaların korunmasında pek çok uygulama bulunmasına karşın biyolojik yolla gıdaların korunması günümüzde üzerinde en fazla odaklaşılan uygulamalardan birisidir. Biyolojik koruma; pek çok uygulamanın aksine farklı kökenlerden gelen doğal antimikrobiyaller ile yapılmakta ve bu maddelerin sayısı arttıkça kullanımı giderek yaygınlaşmakta ve gelişmektedir. Bu amaçla kullanılan ve üzerinde çalışmalar yapılan maddeler; hayvansal kaynaklı (lizozim, laktoferrin ve magaininler), bitkisel kaynaklı ürünler (fitoaleksinler, otlar, baharatlar) ve mikrobiyal metabolitler (bakteriosinler, hidrojen peroksit, ve organik asitler) olarak gruplandırılabilir ●●● S U M M A R Y Some National Antimicrobials Used in Food Preservation With humans beginning tol ive together, foods colud be contaminated due to several reasons following the production process. Therefore, the necessity of secure methods for preserving foods has occured. Food safety is the subject that the food industry has been interested and concerned most. For this reason, severeal preservatives are added during the production process. Although there are many applications in food preservation, preserving the foods through biologic methods isone of the most focused applications today. Unlike many applications, biologic preservation is carried out through natural antimicrobials and the number of these materials and theirusage is increasing anddeveloping. The materials used and studies for this purpose are classified as toxinology origin (lisosim, lactoferrin and magainins), plantal products (fitoalexins, herbs and spices)and microbial metabolits.
... A literatura sugere que redução em 90% da umidade é obtida em 12 horas, resultando em óleo de excelente qualidade, com leve aroma de limão, muito superior à obtida com a secagem ao sol (6, 11,12,14,16,29). Outro importante aspecto a ser considerado na escolha da matéria-prima é a concentração de óleo. ...
Este trabalho descreve os processos utilizados para a obtenção do óleo e da resina de gengibre, extraídos do seu rizoma "in natura" e processado. Os ensaios foram efetuados com rizoma "in natura", colhido, lavado e mantido sob refrigeração até o momento do uso e seco em estufa de ar forçado até redução da umidade a 10% (m/m) e finalmente estocado sob refrigeração. Os processos de obtenção do óleo e resinas envolveram a extração com solventes orgânicos, além de extração de óleos voláteis por arraste de vapor. Os resultados mostraram que a melhor qualidade do óleo é obtida pelo processo de arraste de vapor, com tempo de extração de 2 horas, e que a maior quantidade de resina é obtida utilizando a propanona como solvente e tempo de extração de 3 horas.
... The cardamom oil has little mono-or sesquiterpenic hydrocarbons and is dominantly made up of oxygenated compounds, all of which are potential aroma compounds. While many of the identified compounds (alcohols, esters, and aldehydes) -are commonly found in many spice oils (or even volatiles of many different foods), the dominance of the ether, 1,8-cineole and the esters, oc-terpinyl and linalyl acetates in the composition, make the cardamom volatiles a unique combination [7,8]. The aroma differences in different sources of cardamom are attributed to the proportion of the esters and 1,8 cineole [4,9]. ...
Cardamom (Elettaria cardamomum Maton), a native of high ranges of Western Ghats of India, is an ecofriendly plantation spice crop. Apart from its use as a flavoring agent in food preparations, confectioneries and cosmetics, cardamom is used both in ancient and modem medicines. An attempt is made in this paper to cover the geo-ecological requirements, area and production, ancient uses and history, modern use, medicinal properties, aromatic constituent's etc.
... The other major component found in these samples is thymol. These two phenolic compounds, thymol and carvacrol (Fig. 1), are generally reported in ratios of 1:10-1:20 (Salzer, 1977). The reported antimicrobial properties of carvacrol and thymol are 1.5 and 20.0 times that of phenol respectively (Aeschbach et al., 1994). ...
Food safety continues to be a major concern for the food industry in recent years. One of the industry's top priorities has been to find alternative ways to preserve their newly developed foods while satisfying the increasing consumer demand to produce safe, all-natural products. In order to achieve this “clean label”, much research has been devoted to the use of effective plant-based antimicrobials, such as those from herbs and spices, to replace chemical preservatives. However, due to the cross-pollination character of herbs and spices, there is a lot of genetic heterogeneity among different batches of the same plant species. This poses a problem for the routine use of plants, and their extracts, as a barrier towards microbial growth. In order to combat this, a unique tissue-culture-based selection strategy was used to isolate an elite phenolic phytochemical-producing clonal line of oregano (Origanum vulgare). Ethanol extracts of this elite clonal line of oregano were then used to study its inhibitory action against Listeria monocytogenes in both broth and meat systems. Thymol and carvacrol, two of the main phenolic constituents of oregano extracts, were also tested in both systems to evaluate their activity against that of the whole oregano extract.Results indicate that thymol, carvacrol, and the clonal oregano line were all effective in inhibiting the growth of L. monocytogenes in both systems. Approximately 150–200 ppm of pure carvacrol or thymol was needed in order to significantly inhibit the growth of L. monocytogenes in broth, while at least 1200 ppm (corresponding to 27.8 μg phenolics/ml) of the elite clonal oregano extract was needed to do the same. Inconclusive results were obtained when the clonal line was compared to store-brand samples of oregano. In meat systems, 800 ppm of the oregano extract was able to significantly inhibit the growth of the pathogen more so than 800 ppm of carvacrol. A possible explanation for this is that the oregano extract was able to work more effectively at the interface of the lipid and water-soluble portions of the meat than the carvacrol. These results are promising for the food industry since we have now developed an approach for a highly consistent and reliable natural source of antimicrobial activity for future studies.
Cardamom, the ‘queen of spices’ has economic potential because of its domestic and international demand. There is a considerable difference in the productivity between the lead producer Guatemala and India. Also, various biotic factors, such as insects, disease-causing fungi, bacteria, virus and nematodes, and abiotic factors, such as drought, limit the production, productivity and quality of the cardamom. The real value of cardamom lies in the phytochemical compounds present in it. The metabolic pathways governing their production are unexplored. The knowledge gaps in these areas have to be addressed so as to achieve the maximum yield with desired quality produce. Transcriptomics, a tool of great importance which may serve as panacea for these shortcomings if it is combined with the other ‘omics’ tools such as genomics, proteomics and metabolomics. In this chapter, we have comprehended the constraints in cardamom production and the solutions brought out through transcriptomics approaches.
Foeniculum vulgare Mill, commonly known as fennel, and small cardamom are both traditional spices in India. They have been used for centuries in Indian cuisine for their unique flavor and aroma, as well as their medicinal properties. Foeniculum Vulgare Mill (fennel) is a flowering plant native to the Mediterranean region. It is a member of the parsley family and is cultivated worldwide for its culinary and medicinal uses. Fennel seeds, leaves, and stems can all be used medicinally. Fennels are used in digestive disorders such as indigestion, gas, bloating, and colic. It can also help to relieve nausea and vomiting, respiratory problems: to loosen mucus and relieve coughs and bronchitis, menstrual cramps and pain, lactation: to increase milk production in breastfeeding mothers and a variety of other conditions, including insomnia, anxiety, and high blood pressure. Small cardamom is a spice that is native to India and Sri Lanka. It is one of the most expensive and popular spices in the world. Cardamom is used in both sweet and savory dishes, and it is also used in traditional medicine to cure digestive problems such as indigestion, heartburn, and gas and also help to relieve nausea and vomiting, respiratory problems like bronchitis, asthma, and coughs. It has expectorant and anti-inflammatory properties that can help to clear mucus from the lungs and airways. Cardamom can be used to freshen breath and prevent cavities. It has antibacterial and antifungal properties that can help to fight against the bacteria that cause plaque and tartar. It has also treated a variety of other ailments e.g. high blood pressure, cholesterol, and diabetes. It has also been shown to have antioxidant and anti-cancer properties. Fennel and Small Cardamom are often used together in traditional medicine. The combination of these two spices is thought to be particularly effective for treating digestive disorders and respiratory problems. This literature review is focus on various nutritive value and medicinal importance of fennel and Small Cardamom.
Cardamom dried fruit (capsule) of proper maturity and high essential oil content is used as a spice. In addition, its dried fruit (capsule) is processed into seeds, powder, essential oil, oleoresin and encapsulated flavor (ECF) or incorporated into various products. Cardamom is nontoxic for use in food. The most common cardamom items are dried capsules. Capsules are used to flavor frozen desserts, baked goods, candies, custards, puddings, meat products, fish, soups, pickled herring, and nonalcoholic beverages such as Arab and Turkish coffee and Indian tea. Cardamom powder imparts the most flavor to food preparations. As a result of the quick loss of volatile ingredients, it is recommended to grind seeds just before usage. Brewing roasted and ground coffee with ECF resulted in an extract that primarily tastes like cardamom. The ECF is used for the flavoring of milk products and preparation of cardamom-flavored milk chocolate. Cardamom Plus combines fresh cardamom residue (after essential oil distillation) with ECF in West German markets. Such a combination has the advantage of being natural and flavorful. Cardamom oil is used in flavoring baked items, sauces, chewing gums and condiments. The water dispersibility of cardamom oleoresin is advantageous in applications like ice cream and various confections. If used in higher proportions, it gives off a slightly darker color. Cardamom rhizomes are used in the formulation of some drinks.KeywordsEssential oilOleoresinAntioxidantAntimicrobialFunctional food
The base of using aromatic substances for delight or medicinal purposes is as old as humankind. Flavour is a sensation derived from odour created by aromatic and pungent principles from natural, plant-based ingredients. The herbs and spices are rich in essential oil, which mainly contains volatile components of terpenoid or non-terpenoid origin. Essential oils and their components, commonly used as flavouring in the food industry, also provide various pharmacological benefits. The content and composition of essential oils are influenced by the distillation method, environmental and geographic conditions, harvesting time, age, organ and variety of the plant, genetic factors, production practices, postharvest handling, processing and storage conditions. This chapter deals with food flavours, their classifications, flavour enhancer, flavour encapsulation, biosynthetic pathways for biogenesis of flavour compounds, the effect of processing on flavour compounds, variation in flavour components based on varieties, the difference in the chemical composition and pharmacological properties of volatile oils from vanilla and cardamom. This chapter additionally reveals some insight into the flavour compounds from different parts of various spices, cardamom from different sources, green as well as cured vanilla beans and the effect of various curing processes on the development of the vanilla flavour.
Oleoresin is a mixture of volatile and nonvolatile components available in whole extract of natural herb or spice. It principally comprises essential oils and resin. Lemongrass oleoresins come from the Cymbopogon species, which grow in the tropical and subtropical regions of the world. Oleoresin of lemongrass is a dark green-colored viscous liquid having a characteristic lemon aroma and flavor and is mostly used as a flavoring ingredient. The lemon prefix in the lemongrass specifies the characteristic lemon-like odor, which is due to the availability of citral content (mixture of two isomeric aldehydes, geranial and neral). It has been utilized in synthesizing flavors, perfumes, cosmetics, detergents, and in the food and pharmaceutical industries. Different methods are used to extract the lemongrass essential oil, but steam distillation is the most suitable method as it doesn’t alter the quality of the obtained oil. The chemical composition of lemongrass oil varies depending on its extraction methods, genetic differences, harvest period, photoperiod, plant age, farming practices, and geographical origin. Lemongrass essential oil has shown several biological activities, including antimicrobial, antifungal, antiprotozoan, antioxidant, antidiarrheal, antimutagenic, antiinflammatory, antimalarial, antinociceptive, antihepatotoxic activities, etc. Lemongrass oil is a potent food preservative because of its extraordinary antifungal and antibacterial activities.
The chapter discusses, at length, the various aspects of industrial processing of cardamom, packaging and storage of cardamom seeds, grinding, storing, and industrial production of cardamom oil. This chapter has great importance as the global market is influenced by the quality of industrial processing of the harvest. Emphasis is placed on improvement of flavor quality of cardamom oil, storage of cardamom oil, manufacture of cardamom oleoresin, etc.
Discussion in the chapter is about ginger as a spice and flavorant.
Herbs and spices are important food ingredients. The human consumption of herbs and spices can date back to 5000 BC. The world production of spices is estimated to be 8,730,271 tons in 2013 (FAOSTAT). The major producer countries are India, China, Thailand and USA. Table 12.1 summarizes some of the more common spices, the portion of the plant and their region of cultivation. Herbs and spices are consumed as is or formulated into various food, beverage and dietary supplement products. Due to their characteristic chemical compounds, herbs and spices are used to flavor foods and beverages, to inhibit microbial growth and preserve food quality. Increasing evidence also suggest consumption of certain herbs and spices bring in potential health benefits. Although the definitions sometimes overlap, generally herbs are plant leaves or flowering parts either fresh or dried and spices are small pieces from roots, bark or seeds of plants. Most spices also contain essential oils which are normally recovered by steam distillation.
This study was conducted to compare between chemical composition, antimicrobial and cytotoxic activities of black pepper (Piper nigrum L.) essential oil and oleoresin. The essential oil and oleoresin were obtained by hydrodistillation and maceration techniques, respectively. The main constituents were analyzed using gas chromatography and mass spectrometry. The ratio of monoterpene hydrocarbons to sesquiterpene hydrocarbons indicated the higher quality of the essential oil and the oleoresin. The essential oil and oleoresin were screened for their antimicrobial activity against four pathogenic bacteria and two fungi strains. The black pepper essential oil exhibited higher antimicrobial activity than the oleoresin. In vitro, cytotoxicity evaluation against five cell lines of human hepatocellular, cervical, breast, prostate and larynx carcinoma, showed a potent anti-proliferative activity of the oleoresin with the lowest IC50 value belonging to the larynx carcinoma cells. The present results suggested promising cytotoxic, antimicrobial properties of the black pepper essential oil and oleoresin.
Known as the "King" of spices, black pepper (Piper nigrum L.) and the "Queen" of spices, cardamom (Elettaria cardamomum M.), both perennial crops of the tropics, are the most important and most widely sought after spice crops of the world. They both have many uses, for example, both are used as flavourings and as a medicine. This book provides a comprehensive review of these two very important spice crops, covering origin, history, geographical distribution, production, economy and their uses. Discusses the two major spices of great economic value to the developing world The author is an eminent scientist who has won numerous awards for his work in this area.
The experiment was conducted in the laboratory of Food Science and Nutrition, HSTU, Dinajpur and BCSIR (Bangladesh Council of Scientific and Industrial Research) Laboratory, Dhaka, to develop ginger powder from fresh ginger. The fresh gingers (raw materials) were collected from the local market and analyzed for proximate composition moisture, protein, fat, ash and fiber 79.5%, 2.12%, 2.5%, 1.5% and 2.4% respectively. Other hand the chemical analysis of ginger powders was done and the average compositions of ginger powders were moisture: 7.6%, protein: 7.06 %, ash: 4.01%, fat: 1.85%, acidity: 1.32%, fibers: 1.5%. Six types of ginger powders were tested by a panel of 15 judges. Powders from sun dried and packaged in polythene bags secured the highest score 8.0 out of 9.0 and was ranked like very much. The ginger powders those were stored in plastic containers had lower moisture content than those were stored in polythene bags. The study showed that there is a good prospect of processing of ginger as powder. By processing ginger (powder), its market value may be increased and production can be maximized. Thus farmers would be benefited and encouraged to produce more. It has great demand on the local and international market. Ginger powder may be exported to earn valuable foreign exchange. This study has opened the door for commercial production of ginger powder from raw ginger with its light brown color, soft texture and characteristics flavor with a potential prolonged shelf-life.
The clove, Syzygium aromaticum (L.) Merrill et. Perry, belongs to the family Myrtaceae. The clove is harvested primarily for the unopened flower buds borne in clusters, which are dried to produce whole clove buds, i.e. the familiar spice of commerce. The other products of clove are ground clove, volatile oils produced from clove buds, stem or leaf and oleoresins. Clove contains volatile oil; eugenol (up to 95 %), acetyl eugenol, β-caryophyllene, methyl salicylate, pinene, vanillin. The majority of cloves are used by kretek cigarette manufacturers in Indonesia and only about 10 % for other purposes such as folk medicine, food flavouring, food preservatives, fragrance and pharmaceuticals. Since some studies have indicated that clove and clove oil can be used as an antibacterial, antifungal and antiseptic agent, the use of clove and clove oil is expected to increase in line with the 'back to nature' trend which encourage a preference for natural products.
The aim of the present study was the chemical analysis of the essential oils of C. neilgherrensis and C. pseudomontana and the determination of their antimicrobial and antiinflammatory activities. The antibacterial effect was determined by disc diffusion method and the antifungal effect was determined by radial growth and biomass assay methods. The anti-inflammatory activity was observed in the carrageenan-induced rat paw oedema at the doses of 50, 100, 200 and 300 μl/kg, using an animal model. The GC/MS technique was used and identification of major components ar-turmerone β-cymene, and curlone were found in both plants. The essential oils of both plants were active against Bacillus subtilis, Staphylococcus aureus, Klebsiella pneumoniae, Pseudomonas aeruginosa, Aspergillus niger, Aspergillus flavus and Candida albicans. The essential oils of C. neilgherrensis and C. pseudomontana showed significantly anti-inflammatory activity, preventing the formation of oedema after administration of carrageenan.
The crude extracts of fresh rhizomes of Zingiber officinale (ginger), dried rhizomes of Curcuma longa (turmeric) and dry fruits of Piper nigrum (black pepper), showed potent inhibitory activity against prostaglandin biosynthesizing enzyme (cyclo-oxygenase, PG synthetase) in an in vitro bioassay test. The extracts were fractionated by monitoring the activity to yield [10]-gingerol 1, [6]-gingerol2 from ginger, 1,7-bis(4-hydroxy-3- methoxyphenyl)1,6-heptadiene-3,5-dione (curcumin) 3, p- hydroxycinnamoylferuloylmethane-1,6-heptadiene-3,5-dione 4 from turmeric and piperine 5 from black pepper. Compounds 1-5 were characterized on the basis of their IR, NMR spectroscopic data. The cyclo-oxygenase inhibitory activity of these compounds 1-5 was determined by an in vitro assay method in horse blood. Flunixin meglumine was used as a standard for comparing the cyclo- oxygenease inhibitory activity. Radioimmunoassay of thromboxane B2 (TxB2) was used to assess the concentration of thromboxane A2 (TxA2) in serum.
Turmeric has been used as a medicine, a condiment, and a dye since at least 600 B.C., while ginger has been used extensively throughout history for its medicinal purposes. The Agronomy and Economy of Turmeric and Ginger brings these two important plants together in one reference book, explaining their history, production techniques, and nutritional and medicinal properties in detail. This book is intuitively organized by plant and use, allowing quick access to information. It puts the uniquely Indian use and history of turmeric and ginger plants into a global context of production and economic aspects. It explores the plants from a botanical perspective, and goes into details of their chemical composition as well. Rounding out the book are chapters on disease and pest control issues. The book is a valuable resource for those involved in the production and marketing of these plants, as well as those looking for more information on the medicinal and nutritional properties of turmeric and ginger. The first book to bring together extensive information about turmeric and ginger Incorporates medicinal, nutritional and agricultural aspects of the two plants Offers a global perspective.
The Code of Practice of the International Organization of the Flavor Industry (IOFI), of which the Flavor and Extract Manufacturers’ Association of the United States (FEMA) is a member body, defines flavorings as “concentrated preparations, with or without flavor adjuncts required in their manufacture, used to impart flavor. They are not intended to be consumed as such.” It further states that flavorings may be made from the following ingredients (plus others of synthetic origin):
Natural aromatic raw materials. Vegetable and/or animal products used for their flavoring properties, either as such or processed for human consumption.
Natural flavors. Concentrated preparations obtained exclusively by physical means from natural aromatic raw materials.
Natural flavoring substances. Substances isolated from natural aromatic raw materials exclusively by physical means. Those biological processes which occur spontaneously and roasting can be regarded as physical processes within this definition.
This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper ( Piper nigrum ), small cardamom ( Elettaria cardamomum ), large cardamom ( Amomum subulatum ), ginger, turmeric, cinnamon and cassia ( Cinnamomum spp.), clove, nutmeg and mace, coriander ( Coriandrum sativum ), cumin ( Cuminum cyminum ), fennel, fenugreek, paprika and chilli ( Capsicum spp.), vanilla ( Vanilla spp.), ajowan ( Trachyspermum ammi ), star anise ( Illicium verum ), aniseed ( Pimpinella anisum ), garcinia ( Garcinia spp.), tamarind, parsley, celery, curry leaf ( Murraya koenigii ) and bay leaf ( Laurus nobilis ). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors.
The oil content and chemical composition of the volatiles from whole capsule, decorticated seed and husk of four varieties of cardamom viz. Malabar, Mysore, Vazhukka, and Guatemala were studied. The differences in the aroma of cardamom from different sources were attributed to the ratio of esters and 1,8-cineole in the oil. The main constituents of the oils were found to be terpinylacetate and 1,8-cineol. The study revealed that the oil obtained from a whole capsule of the Malabar variety was superior in quality compared to the oil from other varieties. The in vitro total antioxidant capacity of the oils from whole capsules by two different methods was also carried out, and it was found that the Malabar variety has the highest antioxidant activity compared to other varieties.
An experiment was carried out to investigate the effect of feeding three types of herbs (cinnamon, turmeric and ginger), and ascorbic acid on the performance of broiler chicks kept under Egyptian summer conditions. A basal diet composed mainly of corn, corn gluten and soybean meal was used as a control, and tested herbs were singly added at 0.5 g/kg. and ascorbic acid at 200 mg\kg; thus, five experimental diets were formulated and used from 2 to 6 weeks of age. All chicks were managed similarly. The criteria of response were growth performance, carcass traits, nutrient digestibility, some blood plasma parameters. Dietary supplementation with the tested herbs and ascorbic acid positively affected growth performance and economic efficiency of chicks while feed intake was unaffected. Feeding the tested materials improved digestibility of crude protein and ether extract but those of other nutrients were unaffected. Dressing-out percentage, carcass yield and liver were significantly improved due to feeding the experimental diets but other carcass traits were unaffected. Blood plasma triglycerides, total cholesterol, low-density lipoprotein-cholesterol, very low-density lipoproteins and creatinine as well as activity of transaminases were significantly decreased while high-density lipoprotein-cholesterol due to feeding the tested materials. Dietary supplementation with the tested materials led to a significant reduction in plasma malondialdehyde but reduced glutathione and activity of superoxide dismutase were increased. Dietary supplementation with cinnamon, turmeric or ginger at a level of 0.5 g/kg or ascorbic acid (200 mg\kg) had beneficial effects on growth performance, blood metabolites and oxidative status of heat-stressed broiler chicks.
This study was conducted to demonstrate quality characteristics of ginger by making aged ginger( AG) with two methods, the frist method was that ginger was aged at constant temperature and humidity chamber for the duration of 10, 20 and 30 days, and the other method was drying the ginger just after steaming it for 3 hours. As the age was being processed, the volume of ginger's appearance decreased rapidly and its color seemed to be darker because of the decrease in moisture. In the case of general components, the content of crude ash was depended on aged periods while the content of crude fat was independent with aged periods, and according to the content of crude protein, there was not any significant differences. The main valuable ingredient which is 6-gingerol showed the decreasing trend as it was exposed to heat with more time, and 6-shogaol which is also one of the main valuable ingredients showed high content at T-II(AG-10days). Free sugar and free amino acid of AG decreased as aged period goes by, and this study found that there were lots of essential amino acid (threonine, glutamic acid, alanine, valine, leucine and tyrosine) in ginger. The amount of unsaturated fatty acid of AG was significantly higher than the amount of saturated fatty acid of AG with the approximate ratio of 60:40, and the amount of free fatty acid of AG did not seem any big differences between AG and none AG. Considering both valuable ingredients and nutritive components, T-I (steamed ginger, SG) and T-II which was aged for 10 days were evaluated excellently.
Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at , sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.
As an attempt to develop new functional health beverage by using medicinal herb, green ginger(Zingiber officinale Roscoe), we investigated the effect of Zingiber officinale on blood pressure and regional cerebral blood flow (rCBF) of rats with Zingiber officinale extracts. Zingiber officinale extract increase rCBF significantly. The drink produced consisted of Zingiber officinale extract 1.825%, maltitol syrup 17.0%, citric aicd 0.06%, ascorbic acid 0.02%, stevioside 0.001%, ginger flavor 0.11% and water. Brix, pH and acidity of product were 13.7, 4.4 and 0.09, respectively. This drink had good score by the sensory evaluation. The above results showed that development of such functional beverage using Zingiber officinale can used as a functional material improving blood circulation in beverage industry.
This study was carried out to compare and analyze the active ingredients of Korean native ginger and rhizome derived from in vitro shoot-tip culture of Korean native ginger. Proximate compositions, mineral nutrients, free sugars, fatty acids, volatile components, 6-gingerol, and 6-shogaol were analysed and evaluated. Korean native ginger was proved to have a little more contents than in vitro rhizome in proximate compositions (crude ash, crude lipid, crude protein, carbohydrate). Mineral nutrient contents (Cu, Fe, Mn, Zn) of in vitro rhizome were higher than those of Korean native ginger. Among the mineral nutrients, the quantity of K was the highest, followed by P, Mg, Na, and Ca. Free sugar contents (fructose, glucose, sucrose) of in vitro rhizome were higher than those of Korean native ginger. Fatty acids containing less than C14 was the major among the fatty acids in ginger. Citral ingredient of the unique aromatic compound of Korean native ginger was stronger than that of the rhizome derived from in vitro shoot-tip culture. Gingerol concentration was increased by shoot-tip culture.
Despite the health promoting properties of mate and other herbal teas, their characteristic flavours are still not well characterized. However, recent application of increasingly sophisticated analytical techniques, such as GC-MS X GC, GC, and GC x GC-qMS, have resulted in the identification of an array of volatile compounds in mate and other herbal tea infusions. The composition of these compounds was varied and depended on the manufacturing process and the starting raw materials. In the case of mate tea, the 10 main compounds identified were linalool, alpha-ionone, beta-ionone, alpha-terpineol, octanoic actid, geraniol, 1-octanol, nerolidol, geranylacetone and eugenol. while these compound have similarly been identified in Camellia sinensis, other herbal teas were characterized by the presence of the wide range of terpenes such as guaiacol. 4-vinylguaiacol, eugenol, citral, phenol, carvone, menthol, 1,8-cineole and citronelly acetate. It is noteworthy that significant numbers of polycyclic aromatic hydrocarbons (PAHs) and other contaminants were identified in several of the mate tea infusions.
Cardamom oleoresin was co-crystallized to formulate flavoured sugar cubes for table top use in tea. The flavoured sugar cubes were packed in two-layer composite and three-layer metalized laminate packaging materials and evaluated for 5 months at relative humidities of 33%, 63% and 93% and temperatures of 5 °C, 25 °C and 45 °C, respectively. The major active components of cardamom oleoresin viz. 1,8-cineole and α-terpinyl acetate in the co-crystallized sugar cubes was quantified by gas chromatography throughout the storage period. The major active components of cardamom in the oleoresin, freshly prepared flavoured sugar cubes, and in sugar cubes stored under extreme condition of storage at 45 °C under all the relative humidities were identified by GCMS. The rate of degradation of 1,8-cineole was higher than α-terpinyl acetate as seen from the kinetic study and activation energy in both the packaging materials under all conditions of storage.
Cardamom, popularly known as the "Queen of Spices," has a checkered history, dating back to the Vedic period (ca. 3000 bc) and is among the ingredients poured into the sacrificial fire during the Hindu marriage. Today cardamom commands a leading position among the spices of immense commercial importance and is finding its way into the dietary habits of millions around the world, even among people on the European and North American continents, hitherto unaccustomed to its use. Cardamom use ranges from a simple dietary constituent to that of immense pharmacological benefits. Although beset with many problems, both agronomic and economic, it is a safe bet that next to black pepper, cardamom will emerge in the world market as a spice of immense commercial importance. Although India was the world leader in cardamom production, starting from the 1970s the country began to slide down both in production and productivity, while Guatemala, took the leading position, although the cardamom produced there is of inferior quality. Among the primary constraints of production, is the absence of an ideotype that combines many positive traits to boost production potential, while at the same time resisting the ravages of the devastating viral disease Katte of the Karnataka State in southern India. Fertility management of cardamom soils is still rooted in classic "textbook knowledge." This exhaustive chapter covering many aspects of the agronomy and economy of cardamom production, has also a separate chapter on the relevance of "The Nutrient Buffer Power Concept," developed by the author, in enhancing cardamom productivity. © 2006, Elsevier Inc.
Two types of Sri Lankan ginger were examined (Sidda and Chinese varieties) and essential oils of both fresh and dried samples were prepared by standard procedures. Both varieties yielded relatively high percentages of oil (between 1.8 and 4.3%) and total aroma volatiles (ca 5 mg/g for dried samples). Analysis by GC and GC/MS showed terpenes to be the main aroma components (ca 99% for all samples). A number of the identified compounds have not previously been reported as ginger volatiles, including trans-β-ocimene, thujyl alcohol, terpinen-4-ol, myrtenal, guaiene, α-cubebene, δ-cadinene and farnesol. On drying, both varieties of Sri Lankan ginger showed considerable decrease in monoterpene content and very high increase in sesquiterpene concentration. Comparing the aroma volatiles of Sri Lankan dried ginger with those previously reported for dried ginger from some other countries, it was concluded that Sri Lankan ginger was as good as, if not superior to, other types. In particular, SriLankan dried ginger showed high levels of ar-curcumene together with reasonable levels of citral isomers and all other constituents previously claimed to be important to ginger aroma. Sri Lankan ginger would appear to be unusual in containing very low amounts of zingiberene but very high amounts of β-bisabolene.
The use of ultraviolet spectrophotometric and electrochemical detectors for the determination of curcumin from turmeric powder is compared. The retention indices of the major constituents in different eluents are reported; a solvent extraction procedure has been developed to reduce separation times.
Summary 1. It is desirable to analyze the composition of the organic acids of CO2 spice extracts after their preliminary separation into individual groups according to their physicochemical properties: steam-volatile,
ester-bound obtained after the hydrolysis of esters of nonglyceride nature, and acids forming components of the triglycerides.
2. Characteristic for the fraction of steam-volatile free acids and for the ester-bound acids in the CO2 extracts obtained after the hydrolysis of esters of nonglyceride nature are the C1–C7 low-molecular-weight saturated acids of the alipatic series: formic, isovaleric, valeric, caproic, etc. The higher fatty
acids present include acids with even and odd numbers of carbon atoms from C8 to C18 and also acids with saturated and unsaturated bonds.
3. The compositions of the lower acids in the extracts of all the samples studied are qualitatively very similar. Their quantitative
compositions differ fundamentally. At the same time, differences both in the qualitative and in the quantitative compositions
of the glyceride acids of the samples investigated are more pronounced. This is due to the circumstance that fruit was subjected
to extraction in one case and leaves and rhizomes in another.
Supercritical CO2 (SF-CO2) extracts of ground black pepper have been found superior in reducing lipid oxidation of cooked ground pork compared to conventional extracts as measured by TBARS and hexanal concentrations. Oleoresin extracted by SF-CO2 at 28 MPa (60 °C) was most effective in reducing hexanal concentration for up to 2 days. Essential oil extracted by SF-CO2 at 10 MPa (60 °C) and essential oil prepared by a conventional method were less effective as antioxidants than ground black pepper, oleoresin extracted by SF-CO2, and oleoresin prepared by a conventional method. TBARS and hexanal analyses were considered reliable indicators of meat flavor deterioration. Keywords: Black pepper; essential oil; oleoresin; supercritical CO2 extraction; antioxidant
Es wurde die Fettsäurezusammensetzung des Lipoidanteils von zehn Fruchtgewürzen (Pfeffer, Piment, Paprika, Chillies, Kümmel, Koriander, Sellerie, Dill, Kardamomen und Vanille), einem Samengewürz (Muskatnuß/Mazis), einem Blütengewürz (Nelken), drei Krautgewürzen (Salbei, Origanum, Thymian), einem Blattgewürz (Lorbeerblätter), einem Rindengewürz (Zimt) und einem Rhizomgewürz (Ingwer) durch gaschromatographische Untersuchung nach Umesterung bestimmt und mit den bisher bekannten Angaben verglichen. Dabei wurden bei den bisher noch nicht untersuchten Gewürzlipoiden Kardamomen, Vanille, Mazis, Zimt, Ingwer und Lorbeerblätter vor allem „palmitinsäurereiche” Fette (es dominieren Palmitin-, Öl- und Linolsäure) festgestellt. Der Lipoidanteil der beiden Myrtaceen-Gewürze Piment und Nelken läßt sich schwer einordnen; hier dominieren die C18-Fettsäuren. Ebenso bilden die Labiatengewürze mit ihrem hohen Linolensäuregehalt eine eigene Gruppe.Fatty Acid Composition of Lipids of Some SpicesFatty acid composition of lipids of ten fruit spices (pepper, pimento, red pepper, chillies, cumin-seed, coriander, celery, dill, cardamon and vanilla), one seed spice (nutmeg), one flower spice (clove), three herb spices (sage, origano, thyme), one leaf spice (laurel), one bark spice (cinnamon) and ginger was determined by gas chromatography after transesterification and compared with the known values. In the lipids of cardamon, vanilla, cinnamon, ginger and laurel, which have not been examined so far, palmitic, oleic and linoleic acids were found to predominate. In the lipids of pimento and clove which belong to the family of myrtaceae, C18 fatty acids were predominant. Spices belonging to the family of labiates are characterized by a high linolenic acid content.
ABSTRACTA combination of the wedged-tip TLC technique and choice of solvent polarity has been used to clearly separate the pungent and weakly pungent homologs of gingerols and shogaols of ginger extracts. The quantitative estimation, of the separated components provides valid data for correlation with subjective pungency. By TLC analysis of the alkaline degradation products, the pungent fractions were shown to be the (6) — and the weakly pungent fractions to be (8) — (and possibly (10) —) gingerols and shogaols. Zingerone has not been found even in commercial samples stored over many years.
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