Spice Extracts Research Articles

Development and validation of extraction and clean-up procedures for UPLC-MS/MS analysis of aflatoxins in spices.

UPLC-MS/MS analytical conditions for the analysis of aflatoxins in spices were optimized and validated in this study. Liquid-liquid partition-based protocols for the cleaning up of extracts using common organic solvents such as acetonitrile, hexane, and ethyl acetate were developed and validated. The developed liquid-liquid partition methods were compared with immuno-affinity column and QuEChERS clean-up methods for the UPLC-MS/MS analysis of aflatoxins in 8 spices. The reduction of lipophilic components using the partition with hexane is particularly useful in spices like red pepper that have higher levels of fatty acids, carotenoids, sterols, triterpenoids, etc. The subsequent partitioning with ethyl acetate considerably reduced the matrix interference from the polar components and increased the sensitivity. The cleaning up of spice extracts using liquid-liquid partition techniques resulted in limits of quantification (LOQ) of 2-5 µgL-1 in UPLC-MS/MS analysis. Trueness, repeatability, and reproducibility of the methods were in acceptable ranges. The accuracy of the developed methods was further verified by analyzing aflatoxins in naturally incurred samples of spices and comparing the results with those obtained from the immuno-affinity column cleanup-HPLC-FD method.

Impact of Ethanolic Spice Extracts and Sodium Benzoate on the Physicochemical Properties and Health-Related Quality of Watermelon Juice

Background: Watermelon juice is a refreshing drink to quench the extreme tropical heat thirst. Packed with simple carbs, antioxidants, vitamins, and minerals, it boosts immunity and aids in the body's recovery from dehydration. Moreover, it’s a delicious and filling drink. A study was carried out to investigate the effects of ethanolic extracts on watermelon juices. Methods: Physicochemical changes such as total soluble solid, vitamin C, acidity, pH, non-enzymatic browning reaction, sensory evaluation, and total viable count were measured at 7-day intervals over 28 days. Results: The findings showed that clove and sodium benzoate had a greater effect on unpasteurized juice than black pepper and sodium benzoate on pasteurized juice. Clove and sodium benzoate outperformed the others in unpasteurized juice. For unpasteurized and pasteurized juice, black pepper and sodium benzoate showed greater results than others. Besides, sodium benzoate (3.10×102, 1.2×102, 0×102, and 1.0×102) and cinnamon (4.0×102, 2.2×102, 3.0×102 and 2.0×102) presented better antimicrobial activity than others for unpasteurized juice. Sodium benzoate (3.0×102, 1.10×102, 0×102, and 2.0×102) and black pepper (1.20×102, 2.1×102, 2.0×102, and 1.10×102) displayed better antimicrobial activity than others for pasteurized juice. For both unpasteurized and pasteurized juice, cinnamon and sodium benzoate were comparatively more popular than others. Conclusions: Based on the findings, these extracts could be employed as natural antimicrobial preservatives instead of artificial preservatives in watermelon juice to increase its shelf life.

Exosomal Delivery Enhances the Antiproliferative Effects of Acid-Hydrolyzed Apiaceae Spice Extracts in Breast Cancer Cells.

Breast cancer remains a leading cause of death worldwide. The Apiaceae plant family includes many culinary spices that have been shown to have medicinal properties. Many phytochemicals exhibit potent bioactivities but often suffer from poor uptake and oral bioavailability. Bovine milk and colostrum exosomes are a compelling drug delivery platform that could address this issue; these natural nanoparticles can be loaded with hydrophilic and lipophilic small molecules and biologics, resulting in lower doses needed to inhibit cancer growth. Ethanolic extracts of eight Apiaceae spices were examined for phytochemical content and antiproliferative potential. Acid hydrolysis (AH) was employed to remove glycosides, asses its impacts on extract efficacy, and evaluate its effects on exosome loading and subsequent formulation efficacy. Antiproliferative activity was assessed through MTT assays on T-47D, MDA-MB-231, and BT-474 breast cancer cells; all extracts exhibited broad antiproliferative activity. AH enhanced the bioactivity of cumin, caraway, and fennel in T-47D cells. Celery, cumin, anise, and ajwain showed the highest activity and were assayed in exosomal formulations, which resulted in reduced doses required to inhibit cellular proliferation for all extracts except AH-cumin. Apiaceae spice extracts demonstrated antiproliferative activities that can be improved with AH and further enhanced with exosomal delivery.

Physicochemical, antioxidant activity, and sensory properties of grape juice-herbs extract based isotonic beverages

The aim of this work was to develop isotonic drinks free of chemical additives and based on grape juice as a source of carbohydrates, pigments and rich in antioxidants, mixed with herb and spice extracts to improve the taste of the drinks. The color evolution, pH and acidity, sugar content, anthocyanin content, antioxidant activity and sensory properties were analyzed. The results of color evolution demonstrated an increase in color intensity in all samples over four weeks. The determination of anthocyanins revealed the presence of non-acylated and acylated anthocyanins, with malvidin pigments predominating (71.75–73.05%). Antioxidant activity values ranged from 3.97 to 4.92 μmol TE/mL and were positively correlated with anthocyanin content, however anthocyanins were negatively correlated with pH. Sensory evaluation showed that the combination of grape juice with herb and spice extracts promoted the use of natural sources to enrich sports drinks with antioxidants and improve their sensory profile.

Identification of Dominant Bacteria from Crowded Places of Vellore by using MIC and ABST Analysis

The purpose of this study is to understand the antimicrobial effect of spices and leaf extracts against prominent bacteria present in crowded localities. It has been shown that spices offer therapeutic benefits, particularly antimicrobial action. In addition to being food preservatives, they are employed as household medications. In this work, agar well diffusion method is used to compare the susceptibility of a few human pathogenic bacteria to different spice extracts. The extracts were prepared using 70% ethyl alcohol. The samples for the pathogenic bacteria were collected from crowded places situated in Vellore, Tamil Nadu. The antimicrobial properties of bilva, lemon leaves, mehndi, cinnamon, and hibiscus leaves were found to be comparatively higher than those of the other spices and leaf extracts examined. Of all the spices, ethanol extracts from cinnamon had the strongest antimicrobial properties. It has been discovered that Gram negative bacteria are more susceptible to leaf extracts and spices than Gram positive bacteria. The potential application of spices as antimicrobial agents is quite high. Key Words: spices, leaf extracts, antimicrobial activity, ethanol extract, MIC, ABST

Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts-An Approach Based on Taste Quality.

Given the link between excessive salt consumption and hypertension, reducing salt levels in bread, an important staple food in Japan, is essential. γ-Aminobutyric acid (GABA) has a salty taste-enhancing effect in vivo, and its production is influenced by the type of spice extract in vitro. However, the effects of spices on GABA levels, total free amino acid composition, and taste quality in whole-wheat bread remain unclear. Therefore, this study aimed to investigate whether the addition of spice extracts, which do not affect bread flavor and taste, can increase the GABA level in low-salt whole-wheat bread and whether free amino acid content affects the taste quality of bread using an automatic home bread maker. Through free amino acid composition analysis and sensory testing, we evaluated the influence of six spice extracts on the composition of free amino acids, including GABA, in whole-wheat bread. We found that cumin and anise extracts were effective in increasing the GABA level to approximately twice that in whole-wheat bread. Moreover, both the preference and saltiness of the bread were favorable, indicating that these extracts are useful for reducing the salt content of whole-wheat bread. This study provides a theoretical basis for guiding industrial production.

The Effect of the Proportion of Ginger and Spices Extracts and the Addition of Sugar on the Physicochemical Properties of Instant Spiced Coffee

Coffee is a refreshing beverage which loved by any community. The addition of spices to coffee enhances the health benefits. Spices used are ginger, galangal, lemongrass, pandanus, and cinnamon. Instant spice coffee may be created through crystallization with sugar as a crystallizing agent. This study used Complete Random Design (CRD) from a two-factor factorial pattern. Factor I is the proportion of ginger and spice extract (2:8, 3:7, and 4:6) and factor II is the addition of sugar (25.35%, and 45%). The data was analyzed using the Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) follow-up tests at a 5% level. The best treatment is combining the proportion of ginger and spice extract 4:6 with the addition of 45% sugar that produces instant spice coffee with a yield of 37,73%, water level 1.32%, ash level of 1/39%, solubility 93,13 %, soluble speed 0.14g/s, total soluble solids of 17.15% brix, antioxidant activity of 85,66%, total phenol of 15,43 mgGAE/g.

Sensitive and selective antioxidant curcumin analysis using anionic surfactant modified glassy carbon electrode

This paper presents a sensitive and selective curcumin (CCM) voltammetric procedure using a glassy carbon electrode covered with asodium dodecyl sulfate layer (GCE/SDS) in 0.2 M CH3COOH. The developed sensor and the behavior of CCM on its surface were investigated by voltammetric and impedance techniques. According to the results, the GCE/SDS shows electrocatalytic properties in relation to oxidation of CCM and the redox Fe(III)/Fe(II) system. The concurrent process of preparing sensors and conducting CCM measurements is marked by its ease of implementation, minimal reagent usage, and affordability. The use of CCM accumulation at 0 V for 120 s allows gaining the linearity of the calibration curve from 0.001 to 20.0 nM, with an extremely low LOD of 0.00027 nM. Ultimately, the established procedure was effectively employed for the analysis of food samples, including spice extracts and energy shots, and the results are consistent with chromatography measurements.

An overview of fatty acids-based nutritional quality indices of fish oils from Cameroon: Impact of fish pre-treatment and preservation methods

This research provides a comprehensive examination of fish oils obtained from different fish species in Cameroon. It meticulously evaluates their nutritional quality indices based on fatty acids profile and scrutinizes the impact of diverse pre-treatment procedures on these indices. The fatty acid profiles and nutritional quality indices of seventeen fish species were reviewed, with a focus on the impact of refrigeration, boiling, and drying. The use of both synthetic and natural antioxidants in preserving oil quality during drying was also examined. The oil from Fontitrygon margarita liver had the highest nutritional quality, followed by oils from the fillets of seven other species. However, oils from certain species were found to have poor nutritional quality due to an unacceptable polyunsaturated fatty acids/saturated fatty acids ratio, atherogenicity index hypocholesterolemic/hypercholesterolemic ratio, and other parameters. Interestingly, boiling was found to enhance the nutritional quality of fish oil, while refrigeration and drying appeared to degrade it. Natural antioxidants, especially aqueous spices extracts, proved to be as effective, if not better than synthetic ones in preserving oil quality. Overall, this research enhances our understanding of the health benefits of fish oils and offers valuable insights into optimal oil extraction and preservation practices.

Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages

This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amomum, and clove elicited the strongest inhibitory effect on BA-producing strains. Growth kinetics showed the strongest inhibitory effect of clove extracts, followed by Amomum and A. dahurica. In the medium system, clove extract was the most effective in controlling the total BA content by inhibiting of BA-producing strains S. epidermidis S1, S. saprophyticus S2, and S. edaphicus S3; their contents were reduced by 23.74%, 31.05% and 21.37%, respectively. In the dry sausage system, the control of BA accumulation by clove was quite prominent, and the total BA content was reduced from 373.70 mg/kg to 259.05 mg/kg on day 12.

Antifungal Activity, Total Phenolic Content and Antioxidant Activity Properties of Some Spices Extracts as Alternative Natural Antimicrobial Agents

In this study, extracts were obtained from rosemary, anise, cinnamon, ginger, peppermint, turmeric, fennel, clove, laurel leaves and thyme. The total phenolic content amount, antioxidant activity value and antifungal properties of these extracts were aimed to determine the extracts. Among the extracts, clove, cinnamon, turmeric and ginger were superior in terms of total phenolic content values, clove, cinnamon, turmeric, ginger, laurel leaves and rosemary extracts were superior in terms of antioxidant activity. The highest inhibition zone diameters among mold strains were determined by the use of extracts of cinnamon, turmeric, ginger, clove and laurel leaves against Aspergillus oryzae, Penicillium digitatum and Aspergillus niger strains. The results suggested the potential use of cinnamon and clove extracts as natural agents.

Inhibition of Food-Borne Pathogen Growth and Biogenic Amine Synthesis by Spice Extracts

Food-borne pathogens and their toxins cause significant health problems in humans. Formation of biogenic amines (BAs) produced by microbial decarboxylation of amino acids in food is undesirable because it can induce toxic effects in consumers. Therefore, it is crucial to investigate the effects of natural additives with high bioactivity like spice extracts to inhibit the growth of these bacteria and the formation of BAs in food. In the present study, the antibacterial effects of diethyl ether spice (sumac, cumin, black pepper, and red pepper) extracts at doses of 1% (w/v) on Gram-positive (Staphylococcus aureus and Enterococcus faecalis) and Gram-negative (Klebsiella pneumoniae, Pseudomonas aeruginosa, Campylobacter jejuni, Aeromonas hydrophila, Salmonella Paratyphi A, and Yersinia enterocolitica) food-borne pathogen bacterial strains (FBP) were established. In addition, the accumulation of ammonia (AMN), trimethylamine (TMA), and biogenic amines (BAs) in tyrosine decarboxylase broth (TDB) was investigated by using high performance liquid chromatography (HPLC). Sumac extract exhibited the highest antibacterial potential against all FBPs, followed by cumin and peppers. AMN (570.71 mg/L) and TMA (53.66 mg/L) production were strongly inhibited by sumac extract in the levels of 55.10 mg/L for Y. enterocolitica and 2.76 mg/L for A. hydrophila, respectively. With the exception of S. aureus, black pepper dramatically reduced the synthesis of putrescine, serotonin, dopamine, and agmatine by FBP especially for Gram-negative ones. Furthermore, sumac extracts inhibited histamine and tyramine production by the majority of FBP. This research suggests the application of sumac extracts as natural preservatives for inhibiting the growth of FBPs and limiting the production of AMN, TMA, and BAs.

Phytochemical profiling and evaluation of antimicrobial activities of common culinary spices: Syzygium aromaticum (clove) and Piper nigrum (black pepper).

The increasing resistance of microbial pathogens to conventional antibiotics necessitates the exploration of alternative antimicrobial agents. This study aims to evaluate the antimicrobial potential and phytochemical properties of Syzygium aromaticum (clove) and Piper nigrum (black pepper) extracts, both of which are known for their historical use in traditional medicine and culinary applications. Hydroalcoholic and aqueous extracts of clove and black pepper were prepared. The antimicrobial activity of these extracts was assessed using the disk diffusion method against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans, and Aspergillus niger. Minimum inhibitory concentration (MIC) was determined using the broth dilution method. Qualitative phytochemical screening identified the presence of key bioactive compounds, while quantitative analysis measured total phenolic and flavonoid contents. LC-HRMS/MS analysis of ethanolic extracts was performed. Both spices extracts exhibited significant antimicrobial activity, with inhibition zones ranging from 14 to 18 mm. clove showed superior antimicrobial efficacy compared to black paper, particularly against fungi. MIC values ranged between 3 mg/mL and 6 mg/mL for both spices. Phytochemical analysis revealed higher total phenolic and flavonoid contents in clove, with hydroalcoholic extracts showing greater concentrations than aqueous extracts. HPLC quantified higher eugenol content in clove extracts and higher piperine content in black pepper extracts. The differences in bioactive compound content were statistically significant (p < 0.05). The study confirms that both spices possess significant antimicrobial properties, attributable to their rich phytochemical composition, particularly phenolics and flavonoids. Clove exhibited slightly superior antimicrobial activity compared to black paper. These findings support the potential use of these spices as complementary antimicrobial agents. Further research should investigate their synergistic effects with conventional antibiotics and explore their applications in food preservation and alternative medicine.

Inhibitory effect of spice extracts on seed germination of Parthenium hysterophorus L.

Inhibitory effect of spice extracts on seed germination of Parthenium hysterophorus L.

Obtaining a food coating with bioprotective properties

In this study, the food coating's bioprotective properties were investigated. Currently, in the food industry, special attention is paid to the creation of fundamentally new packaging materials – non–toxic, capable of providing effective protection of the product from microbial contamination, exposure to oxygen in the air, to prevent the drying of the product during storage - including those applied to the surface of the product and eaten with it. The use of protective coatings in the production of meat semi-finished products allows you to improve the quality and appearance, and also allow you to preserve the freshness of meat semi-finished products. The aim of the work is to obtain a food coating with bioprotective properties and extracts of biologically active substances of plant raw materials. As the objects the objects of the study were used secondary collagen-containing raw materials of the meat industry (veins, tendons, fasciae released during the venation of beef in sausage and canning industries), dispersed forms of collagen proteins isolated from animal tissues by directed biomodification under the action of proteolytic enzyme preparations, CO2 extracts of medicinal plants and spices, and composite bases with their individual and sharing, obtained in the laboratory of the Department of Technology of Animal Products of the Voronezh State University of Engineering Technologies and in the research institute of Food safety of the Almaty Technological University. The choice of CO2 extracts of plant raw materials as sources of natural antioxidants is due to their more pronounced antioxidant activity compared to extracts obtained on the basis of classical methods. The inclusion of antioxidants in the composition of food films increases the shelf life of the product, protecting it from oxidation and color change.

Green synthesis of silver nitrate (AgNO) mediated herbal antimicrobial aqueous extracts of Ocimum basilicum (Basil Leaves)

Green antimicrobial herbal preparations have emerged as cost effective, non-toxic and sustainable approach that involves the use of eco-friendly and non-toxic plant herbs and spices extracts. Green synthesis of silver-treated herbal extracts of Ocimum basilicum (basil leaves extracts) is well known for its safe and cost-effective approach due to having antimicrobial activity to treat various influenza like symptoms, antistress and antidepressant properties. Herbal plant leaf extracts have also been reported to contain an active reducing agent that can reduce metal ions to synthesize biogenic metal nanoparticles. Silver itself, is well reported for their bactericidal properties and also enhance antimicrobial properties when used to prepare biogenic silver nanoparticles from herbal and other biological sources. Hence, we prepared silver nitrate (AgNO) mediated herbal formulations of (basil extracts) that showed significant antibacterial activity against gram-negative bacteria, Escherichia coli BL21 strain. Moreover, this green approach can be more promising to prepare antimicrobial of silver-treated formulations using Ocimum basilicum extracts. It might be safe and cost effective herbal based preparations including nanosuspensions that can further proposed for clinical practices to treat various microbial pathogenesis.

Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts

Fluorescence Fingerprint (FF) is a powerful tool for rapid quality assessment of various foods and plant-derived products. However, the conventional utilization of FFs measured at a single dilution level (DL) to substitute chemical analyses is extremely challenging, especially for multicomponent materials like spice extracts because fluorescence intensity and concentration widely differ between components, with complex phenomena like inner filter effects. Here, we proposed a new strategy to use the meta-data comprised of FFs measured at multiple DLs with machine learning to estimate common chemical attributes including total polyphenol and flavonoid contents, and antioxidant abilities. This strategy achieved more consistently satisfactory performance in estimation of all chemical attributes of spice extracts compared to using a single DL. Hence, the workflow employed in this study is expected to serve as an alternative method to quickly evaluate the chemical quality of spice extracts, as well as other plant products and food materials.

Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry-A Systematic Review.

The interest on the use of natural sources in the food industry has promoted the study of plants' phenolic compounds as potential additives. However, the literature has been focusing on essential oils, with very few studies published regarding aqueous extracts, their phenolic composition, and bioactivity. A systematic review was conducted on different databases following PRISMA guidelines to evaluate the relevance of the phenolic content of different aromatic spices (oregano, rosemary, thyme, ginger, clove, and pepper), as related to their bioactivity and potential application as food additives. Although different extraction methods have been applied in the literature, the use of green approaches using ethanol and deep eutectic solvents has increased, leading to the development of products more apt for human consumption. The studied plants present an interesting phenolic profile, ranging from phenolic acids to flavonoids, establishing a correlation between their phenolic content and bioactivity. In this sense, results have proven to be very promising, presenting those extracts as having similar if not higher bioactivity than synthetic additives already in use, with associated health concerns. Nevertheless, the study of spices' phenolic extracts is somehow limited to in vitro studies. Therefore, research in food matrices is needed for more understanding of factors interfering with their preservation activity.

Attenuation of frozen storage-induced toxicity in beef via incorporation of culinary spices

The shelf-life of meat products in cold storage is primarily hampered by oxidative reactions. Thus, the effects of three proven antioxidant culinary spices, Rhaphiostylis beninensis, Piper guineense, and Xylopia aethiopica, and their combined extract formulations on the oxidative stability of beef samples were investigated. Raw beef samples were immersed in 5%, 10%, and 15% formulations of each of the said spice extracts, their combined extract formulations, distilled water devoid of any additive (negative control), and butylated hydroxyl toluene (standard) respectively, and frozen at − 18 °C for 28 days. The experimental, control, and standard groups were evaluated and compared at the start, and on storage days 4, 8, 12, 16, 20, 24, and 28 for malondialdehyde, percentage metmyoglobin content, peroxide, and pH values as indices of protein-lipid oxidation. Results indicated that extracts of the spices exhibited varying degrees of inhibition of oxidation in the frozen beef samples comparable to that of the standard. However, beef samples exposed to 10% X. aethiopica fruit extract produced the lowest degree of oxidation. Activity-guided fractionation of antioxidants in X. aethiopica advocates using polar solvents to extract high levels of antioxidant phenolics from the spice. These findings reveal that the spices investigated are novel sources of natural antioxidants suitable for the cold preservation of beef and viable substitutes for synthetic antioxidants. In this respect, X. aethiopica was the most potent of the three spices studied.

Aqueous spice extracts as alternative antimycotics to control highly drug resistant extensive biofilm forming clinical isolates of Candida albicans.

Candida albicans form biofilm by associating with biotic and abiotic surfaces. Biofilm formation by C. albicans is relevant and significant as the organisms residing within, gain resistance to conventional antimycotics and are therefore difficult to treat. This study targeted the potential of spice-based antimycotics to control C. albicans biofilms. Ten clinical isolates of C. albicans along with a standard culture MTCC-3017 (ATCC-90028) were screened for their biofilm-forming ability. C. albicans M-207 and C. albicans S-470 were identified as high biofilm formers by point inoculation on Trypticase Soy Agar (TSA) medium as they formed a lawn within 16 h and exhibited resistance to fluconazole and caspofungin at 25 mcg and 8 mcg respectively. Aqueous and organic spice extracts were screened for their antimycotic activity against C. albicans M-207 and S-470 by agar and disc diffusion and a Zone of Inhibition was observed. Minimal Inhibitory Concentration was determined based on growth absorbance and cell viability measurements. The whole aqueous extract of garlic inhibited biofilms of C. albicans M-207, whereas whole aqueous extracts of garlic, clove, and Indian gooseberry were effective in controlling C. albicans S-470 biofilm within 12 h of incubation. The presence of allicin, ellagic acid, and gallic acid as dominant compounds in the aqueous extracts of garlic, clove, and Indian gooseberry respectively was determined by High-Performance Thin Layer Chromatography and Liquid Chromatography-Mass Spectrometry. The morphology of C. albicans biofilm at different growth periods was also determined through bright field microscopy, phase contrast microscopy, and fluorescence microscopy. The results of this study indicated that the alternate approach in controlling high biofilm-forming, multi-drug resistant clinical isolates of C. albicans M-207 and S-470 using whole aqueous extracts of garlic, clove, and Indian gooseberry is a safe, potential, and cost-effective one that can benefit the health care needs with additional effective therapeutics to treat biofilm infections.