Specific Spices Research Articles

Unravelling the Potential of Herbal Therapy for Polycystic Ovarian Disorder

Polycystic Ovarian Disorder is among the most well-known hormonal diseases influencing many women overall prompting the development of cysts on the ovaries. Albeit, the specific ground for its improvement isn’t very much revealed till now, however a mix of hereditary, ecological and way of life factors were considered as noticeable contributing variables for its development and advancement. The ongoing treatments for polycystic ovarian disorder incorporate a way of life alteration, utilization of oral contraceptives, anti-androgen therapy and insulin-sensitizing agents, ovulation induction and assisted reproductive technologies. Even though these ongoing treatments are well dependent to some degree in females enduring polycystic ovarian issues, various secondary effects are being accounted for to be related to these treatments. Herbal treatment could be an option for polycystic ovarian problems as it offers compelling recuperation with immaterial aftereffects. Herbal treatment frequently focuses on the main driver of the sickness instead of alleviating symptoms, expecting to re-establish general well-being and prosperity. In this ongoing review, we have compiled the purposes of specific spices for the treatment of polycystic ovarian disorders including cinnamon, fenugreek, gymnema, saw palmetto, spearmint, liquorice, turmeric and berberine - containing plants. These plants were accounted for too effective against polycystic ovarian disorder with their system of activity as portrayed. Escalated research on these plants will clear many new courses towards the advancement of medication disclosure and medication plans for the powerful treatment of polycystic ovarian issues.

Historical Gastronomy of Coto Makassar

Coto Makassar is a soup dish originally from the Kingdom of Gowa, from Gowa region, South Sulawesi. The soup dish is usually eaten with rice cakes called Burasa. It is also consumed with additional of taoco sauce. The use of taoco shows that this food is influenced by Chinese food that was known in the 16th century. Coto Makassar is suspected to exist since the time of Somba Opu, during the reign of the Kingdom of Gowa, which was victorious in 1538. As a food that has been around for generations and has a deep historical value, Coto Makassar is a superior product but not many people know about its gastronomic history and value. The first step that can be taken is starting from summarizing the complete history of Coto Makassar. The purpose of this research is to know the complete history of Coto Makassar, its function, its development to date, and also to document it so that this traditional dish is better known by the public and its originality is maintained. This research uses the descriptive qualitative method. Sources of data used are sources, places of events, and documents. The data collection techniques used were interviews, observation, and documentation. The data analysis technique is carried out interactively and takes place continuously on the field and continuously until the data collection is complete. The results showed that Coto Makassar is one of the typical culinary delights from the city of Makassar which is made from various cow’s meat parts with different values. This dish has a deep historical and philosophical value since the days of the kingdom of Gowa - Somba Opu. Some well-known Coto Makassar sellers have started making efforts so that this dish can be distributed to other cities by selling the specific spices used in the dish outside South Sulawesi.

Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices.

This study aims to evaluate the relationship between the four processing stages of cooked sausage preparation (raw, drying, baking, and steaming) and the formation of advanced glycation end products (AGEs), 1,2-dicarbonyl compounds, and lipid and protein oxidation in sausages with spices. Baking and steaming significantly promoted lipid and protein oxidation. The Nε-carboxymethyllysine (CML) content increased from 4.32-4.81 µg/g in raw samples to 10.68-16.20 µg/g in the steamed sausages. Nε-carboxyethyllysine (CEL) concentrations increased by approximately 1.7-3.7 times after steaming. The methylglyoxal concentration increased dramatically after baking and then rapidly decreased in the steaming stage. Chili promoted the formation of CML and CEL. The CEL concentration increased in samples containing garlic, but yellow mustard and garlic slightly reduced CML concentrations in the cooked sausages. The spices decreased the lipid and protein stability of the cooked sausages, increasing malondialdehyde and protein carbonyls. Lipid oxidation and 3-deoxyglucosone positively correlated with CML and CEL levels. Black pepper had no impact on CML when the sausages were baked but remarkably increased the content of both CML and CEL in the steaming stage. Thus, the impact of spices on sausages depends on both the specific spices used and the category of AGEs formed.

Overview on the Production and Commercialization of “Barreado” in Paraná Coast, Brazil

Barreado is a typical dish from Paraná, made with beef and some specific spices and cooked for a long time in a clay pot sealed by a mixture of ashes similar to the clay, being this dish produced with greater relevance in the coastal region of the state, where there is the largest productive arrangement of this dish in Brazil and where has a strong gastronomic touristic appeal. Despite the historical, cultural and economic relevance of gastronomic tourism in Paraná, few and sparse studies use the issue, thus, this study aimed to elaborate and show an overview of the current scenario of production and trade of the dish, highlighting the implications and potential of Barreado in Paraná Coast. The survey methodology was based on quantitative and qualitative descriptive exploratory research, the data collection was accomplished between May and June 2020, with 151 consumers.The study revealed that among Barreado consumers there was a predominance of women (n=61.5%). The average age was 40.9 years old, and the majority of the respondents (46.4%) preferred to consume Barreado when it is done by the traditional way of cooking, in a clay pot and on a wood stove for 24 hours. The greatest potential described was the fact that the Barreado is a typical and original product of Paraná and has great acceptance in gastronomic tourism, which reveals its capacity to be a source that drives regional development, however the price considered high and the distribution network in the retail market was classified as deficient, they were identified as limiting factors to the development of the Barreado production and commercialization. In this context, still on the issue of price and its relationship with the consumption, given that it was one of the main factors identified as limiting and the lack of studies on the subject, for further studies on the cost and quality relationship should be considered by researchers in new future studies.

Evaluation of Moist Beef Jerkys (dendeng lambok) Nutrition as a Specific-Spiced Traditional Food at West Sumatera, Indonesia

Moist beef jerky (dendeng lambok) is one of traditional food in Indonesia that potential to be introduced to the world. This kind of food is a form of diversification of processed beef products that use natural spices as ingredients that can improve the taste and nutritional value of beef. In this study, the nutritional changes of the beef on the production of moist beef jerky as a specific-spiced traditional food at West Sumatera, Indonesia were evaluated. The production of traditional moist beef jerky that treated with some specific spices prior to frying, might induced the nutritional compound of the raw beef therefore the nutritional properties such as proximate contents, amino acids, fatty acids and in-vitro protein digestibility of the raw beef was compared with the spiced-fried beef. The Association of Official Analytical Chemist’s method, Ultra Performance Liquid Chromatography-Photo Diode Array Detection, Gas Chromatography-Flame ionization Detection and in-vitro enzymatic analysis were used to analyze proximate contents, amino acids, fatty acids and in-vitro protein digestibility of the samples respectively. As the result, the moisture content and carbohydrate content of fried beef decreased significantly compared to the raw beef while the protein and fat content increased. Moreover, the frying process of spiced beef could increased the amino acids, fatty acids and in-vitro protein digestibility of the beef. The present study showed that the quality characteristics of moist beef jerky were significantly improved compared to the raw beef especially on protein profile, fat profile and in-vitro protein digestibility. The utilization of specific spices and frying process on the production of moist beef jerky not only contribute to nutritional properties, but also contribute to its taste and flavor. The increment of amino acids and fatty acids might contribute to the emergence of specific aroma and flavor of produced moist beef jerky. Moreover, the specific study on the interaction of moist beef jerky’s spices on its nutritional properties should be clarified further.

PRODUCT DEVELOPMENT SEASONING OF MADURA SATAY

Purpose of Study: Madura is one area in East Java province which has a wide range of local advantages such as Madura satay, Madura herbal, salt, corn, handicraft sickles, and others. Madura Satay is one of the advantages of a locally owned Madura island which is well known by the people of Indonesia and even to foreign countries. The seasoning of Madura satay is manufactured directly by the original Maduran people, so that consumers difficult to find its specific spices in the market. Therefore, there is a need for research on the development of the seasoning products of Madura satay instant.
 Methodology: The method used in this research is the method of Quality Function Deployment.
 Result: Based on the results of data analysis and processing, it can be concluded that there are eight consumer needs instant seasoning products of Madura satay, namely; product texture should be soft, there are a rancid taste, taste sweet spicy seasoning, spice brown-golden color, weight 500 grams of product, packaging using clear plastic material, the packaging must be attractive, low prices.
 Implications/Applications: The level of customer satisfaction, there are two attributes of customer satisfaction that still need to be improved, namely the product weight of 500 grams and packaging using clear plastic material.

Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia

The primary dimension of odor is pleasantness, which is associated with a multitude of factors. We investigated how the pleasantness, familiarity, and identification of spice odors were associated with each other and with the use of the respective spice, overall use of herbs, and level of food neophobia. A total of 126 adults (93 women, 33 men; age 25–61 years, mean 39 years) rated the odors from 12 spices (oregano, anise, rosemary, mint, caraway, sage, thyme, cinnamon, fennel, marjoram, garlic, and clove) for pleasantness and familiarity, and completed a multiple-choice odor identification. Data on the use of specific spices, overall use of herbs, and Food Neophobia Scale score were collected using an online questionnaire. Familiar odors were mostly rated as pleasant (except garlic), whereas unfamiliar odors were rated as neutral (r = 0.63). We observed consistent and often significant trends that suggested the odor pleasantness and familiarity were positively associated with the correct odor identification, consumption of the respective spice, overall use of herbs, and food neophilia. Our results suggest that knowledge acquisition through repetitive exposure to spice odor with active attention may gradually increase the odor pleasantness within the framework set by the chemical characteristics of the aroma compound.

향신료와 프로폴리스에 대한 한국형 유산균의 안정성

Health beneficial probiotics are fastidious microorganisms and sensitive to various environmental conditions, so that their survival rates could be affected by various factors such as diet, stress, senescence, and antibiotics. This study was performed to evaluate the influence of various spices (garlic, ginger, scallion, onion, Chungyang red pepper, and red pepper) which have antimicrobial properties and used frequently in Korean diet, and propolis on probiotics isolated from Koreans. As a result, most Korean probiotic strains were resistant to all spices tested and propolis, and the growth rates of some Korean probiotic strains (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Streptococcus thermophiles) were even increased by specific spices or propolis. But on the other hand, the growth rates of most of european probiotic strains were reduced by various spices or propolis, and the growth rates of a few european probiotic strains (L. helveticus, S. thermophiles) were greatly decreased in the presence of specific spices. Likewise, all commercial probiotic products including Korean probiotic strains were rarely affected by spices tested. However, european probiotic product tended to be greatly reduced by garlic, onion, scallion, and propolis. Therefore, these results indicate that probiotic strains isolated from Korean have the strong viability and resistance to various spices with antimicrobial properties, so that they might be appropriate for Korean intestine.

Role of Spices Beyond Food Flavoring: Nutraceuticals with Multiple Health Effects

Spices are esoteric food adjuncts that have been used as flavoring and coloring agents, and as preservatives for thousands of years. Spices have also been recognized to possess medicinal properties and their use in traditional systems of medicine has been on record for a long time. With the advancement in the technology of spices and on knowledge of the chemistry and pharmacology of their active principles, their health benefit effects were investigated more thoroughly in recent decades. Many health benefit attributes of these common food adjuncts have been recognized in the past few decades by pioneering experimental research involving both animal studies and human trials. These studies documented digestive stimulant action, hypolipidemic effect, antidiabetic influence, antilithogenic property, antioxidant potential, anti-inflammatory property, antimutagenic, and anticarcinogenic potential of spices. Among these, the hypocholesterolemic and antioxidant properties of a few specific spices have far-reaching nutraceutical value. These beneficial physiological effects also have the potential of possible therapeutic application in a variety of disease conditions. This review presents an overview of experimental evidence for the nutraceutical potential of spices.

Mutagenicity and antimutagenicity testing of six chemicals associated with the pungent properties of specific spices as revealed by the Ames Salmonella/microsomal assay

Three compounds, capsaicin, thymol and borneol, were initially screened for mutagenic activity using Salmonella typhimurium strains TA97, TA98 and TA100, with and without S9 metabolic activation, and 20 min standard preincubation time. Three other compounds, allyl isothiocyanate, eugenol and cinnamaldehyde, were screened for mutagenic activity as above, but with a prolonged, nonstandard preincubation time of up to 120 minutes. All six test compounds used in the assays are associated with the pungent properties of some specific spices in which the test compounds can be found to exist naturally. The first objective of this study was to observe if mutagenic activity can be correlated to the pungent properties of these six test compounds. However, due to toxicity and the observation that only capsaicin was mutagenic, using strain TA100 in the presence of S9 metabolic activation, it was not possible to deduce any relationship between mutagenicity and the test chemicals' pungent properties. Naturally occurring capsaicin, found in the spice Capsicum annum, was detected and quantified using thin layer and gas chromatographic techniques. The final objective was to detect the presence of antimutagenic factor(s) in C. annum that would suppress the mutagenicity of capsaicin. When the mutagenic capsaicin and 2-aminoanthracene were assayed in the presence of C. annum acetone extract, using strain TA100 with S9 metabolic activation, the mutagenic response of both the mutagens were reduced by approximately 50%. Assaying capsaicin and 2-aminoanthracene in the presence of chlorophyll, the mutagenic response of the two mutagens was reduced by less than 40%. From this observation it was inferred that chlorophyll can successfully suppress the mutagenicity activities of capsaicin and 2-aminoanthracene, together with other antimutagenic factors that were present in the acetone extract of C. annum.