Spice Extracts Research Articles

Antimicrobial Activity of Some Common Spices

Objective: Antibiotic toxicity and multi drug resistant pathogens are the two greatest challenges that today's medical world has been facing. As a consequence of the haphazard use of antimicrobials, the spread of antimicrobial resistance is now a global issue. This study aimed to investigate antimicrobial activity of some common spices. Methods: During the study period Five commonly used spices were collected from local market of Lagankhel, Lalitpur. The antimicrobial activity of selected naturally grown spices was done against two gram positive and three gram-negative pathogenic bacteria. The extracts of the spices were obtained by using absolute ethanol (99.9%) to carry out the antibacterial susceptibility assay using agar well diffusion method. Results: The result of agar well diffusion method showed Clove and Cinnamon were found to possess relatively higher antimicrobial activities by preventing the growth of all 5 tested bacteria. Gram positive bacteria were found to be more sensitive to spices than Gram negative bacteria. Conclusion: The finding of this study showed that extract of spices can be alternative to synthetic drugs to control infectious diseases.

Antibacterial efficacy of spice extracts against Streptococcus mutans and Lactobacillus acidophilus – An in-vitro study

Objectives: To evaluate the antibacterial activity of black pepper, Indian bay leaf, cinnamon, and cumin against Streptococcus mutans and Lactobacillus acidophilus in-vitro and to determine their minimum inhibitory concentration (MIC). Materials and Methods: The spices (cinnamon, cumin, Indian bay leaf, and black pepper) were obtained from local market, were dried and powdered. Solvent extracts were prepared with methanol by maceration, followed by filtration and evaporation. The antimicrobial activity was assessed using cup plate diffusion method, followed by determination of MIC of the extracts. Statistical analysis was performed using one-way analysis of variance and Tukey’s post hoc test was used for pairwise comparison. P < 0.05 was considered statistically significant. Results: All the four extracts showed significant antimicrobial activity. Cinnamon demonstrated maximum activity against S. mutans (zone of inhibition of 18.1 mm ± 0.30) and L. acidophilus (zone of inhibition of 17.9 mm ± 0.44) with the least MIC against the organisms (<0.05 mg/ml). Conclusion: All the spice extracts tested demonstrated significant antibacterial activity against S. mutans and L. acidophilus. On comparison of the antibacterial activities of all the four extracts, cinnamon extract emerged as the potent agent.

Determination of antimicrobial activity of traditional spices extracts against clinical isolates in Dhaka city

Spices are dried aromatic substances derived from plants and have demonstrated antimicrobial activity against pathogenic microorganisms. In the present study, a total of six spices turmeric (Curcuma longa), garlic (Allium sativum), black pepper (Piper nigrum), ginger (Zingiber officinale), clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) were evaluated for their antibacterial activity. Antibacterial activities of ethanol, propanol and water extracts were determined by agar well diffusion assay against previously isolated Klebsiella pneumoniae, Staphylococcus aureus from urine samples and Citrobacter spp. from throat swab samples. All spices examined in this study showed antibacterial activity in different types of extraction methods. Water, ethanol and propanol extracts exhibited anti-bacterial activity measured as zone of inhibition between 6 mm and 25 mm in diameter. Water extract of garlic (Allium sativum) showed the highest antibacterial activity (25mm) against clinical isolates of Staphylococcus aureus and Citrobacter spp. Water extract of other species showed the lowest antibacterial activity (6 mm) against throat swab isolates Staphylococcus aureus and Citrobacter spp. Spices which showed signifiant antimicrobial activities can be further studied for the isolation of active ingredients and development of novel drugs. Stamford Journal of Microbiology, Vol.11 (1) 2021: 17-19

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat.

Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork.

Effects of Different Extracting Solvents on Non-Phenolic Phytochemical Profiles of Selected Nigerian Spices and Spice-treated Foods

The aim of this research was to investigate the impact of extraction solvents on the non-phenolic phytochemical profiles of selected spices (Ocimum viride, Monodora myristica, Monodora tenuifolia and Tetrapleura tetraptera) and spice-treated foods in southern part of Nigeria. The spice samples were processed into powder for antioxidant screening. The spice extracts were obtained from the samples using 5 extracting solvents [distilled water, 95 % methanol, acetone / hexane (1:1 v/v), n-hexane / methanol / acetone (2:1:1, v/v/v) and acetone / water / acetic acid (70:29.5:0.5, v/v/v)]. Water extracts were obtained from beef, pork and fluted pumpkin leaves. The alkaloid, saponin, oxalate and phytate components of the spice extracts and the spice-treated foods were evaluated using standard methods. The laboratory analyses were performed at analytical laboratory, National Centre for Energy Research and Development, University of Nigeria, Nsukka during the 3rd quarter of 2020. The percentage yield of the extracts were low (0.32 - 0.96 %) and varied widely among extracting solvents, spices and spice-treated foods. M. myristica and T. tetrpleura had the highest yield, 0.96, in methanol extracts. Phytochemical contents differed significantly (p < 0.05) among spices, extracts of the same spice and among spice-treated foods. Spices had high contents of oxalate (2.0 – 7.0 mg/100 g), alkaloid (0.8 – 5.76 mg/100 g) and phytate (2.14 – 3.88 mg/100 g) but relatively low content of saponin (0.03 – 0.736 mg/100g). Methanol alone or in combination with other solvents extracted higher amounts of phytochemicals (0.96 %) than other solvent mixtures from the spices. Phytochemical contents of spice-treated foods were in the order: vegetable > rice > pork > beef.

Cameroonian Spice Extracts Modulate Molecular Mechanisms Relevant to Cardiometabolic Diseases in SW 872 Human Liposarcoma Cells.

The molecular pathophysiology of cardiometabolic diseases is known to be influenced by dysfunctional ectopic adipose tissue. In addition to lifestyle improvements, these conditions may be managed by novel nutraceutical products. This study evaluatedthe effects of 11 Cameroonian medicinal spice extracts on triglyceride accumulation, glucose uptake, reactive oxygen species (ROS) production and interleukin secretion in SW 872 human adipocytes after differentiation with 100 µM oleic acid. Triglyceride content was significantly reduced by all spice extracts. Glucose uptake was significantly increased by Tetrapleura tetraptera, Aframomum melegueta and Zanthoxylum leprieurii. Moreover, Xylopia parviflora, Echinops giganteus and Dichrostachys glomerata significantly reduced the production of ROS. Concerning pro-inflammatory cytokine secretion, we observed that Tetrapleura tetraptera, Echinops giganteus, Dichrostachys glomerata and Aframomum melegueta reduced IL-6 secretion. In addition, Xylopia parviflora, Monodora myristica, Zanthoxylum leprieurii, and Xylopia aethiopica reduced IL-8 secretion, while Dichrostachys glomerata and Aframomum citratum increased it. These findings highlight some interesting properties of these Cameroonian spice extracts in the modulation of cellular parameters relevant to cardiometabolic diseases, which may be further exploited, aiming to develop novel treatment options for these conditions based on nutraceutical products.

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage.

The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (p < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (p < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (p > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (p < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products.

Aqueous extracts of spices inhibit biofilm in Listeria monocytogenes by downregulating release of eDNA

Listeria monocytogenes is a Gram-positive mesophilic foodborne pathogen whose pathogenicity is regulated by various environmental stress factors. The ability to form robust biofilm makes it difficult to eradicate this bacteria from food processing environments. Also, there is an increase in the antibiotic resistant food isolates of L. monocytogenes. Therefore, there is a constant need for the development of novel food preservation techniques and therapeutics. In this study, we sought to determine the effectiveness of clove and cinnamon water extracts on the listerial biofilm initiation, dispersion, and expression of the virulence genes. It was observed that the spice water extracts not only inhibited the biofilm formation of L. monocytogenes but also accelerated the dispersion. The spice extracts at higher concentrations were found to be bactericidal to L. monocytogenes. The extracts downregulated the expression of virulence genes and the release of extracellular DNA (eDNA) in the biofilm. The decreased ability to form biofilm could be attributed to the inhibition of eDNA secretion. Thus the water extracts of cinnamon and clove can be used as food preservatives against the biofilm formation of L. monocytogenes.

Antioxidant Activity of Some Spices and Their Two Traditional Mixture Named Ras el Hanout Used in Northwestern of Algeria

Aims: Our study aimed to evaluate the antioxidant activity of ten spices in the composition of two spice blends named Ras el Hanout I and Ras el Hanout II. The spices studied are Alpinia officinarum, Cinnamomum cassia, Carum carvi, Coriandrum sativum, Cuminum cyminum, Curcuma domestica, Foeniculum vulgare, Piper cubeba, Piper nigrum, Zingiber officinale, mixtures were prepared well defined measures.&#x0D; Place and of Study: Laboratory of Natural Products, Department of Biology, Abou Bekr Belkaïd University, Department of Biology, Tlemcen.&#x0D; Methodology: The contents of polyphenols were determined by spectrophotometric techniques. The antioxidant activities were determined in vitro through trapping evaluation tests of the free radical DPPH and iron reduction (FRAP). The dried crude extracts of spices were prepared in a water-methanol mixture.&#x0D; Results: Yields vary considerably from one spice to another with values ranging between 4.01% for Coriandrum sativum and 12.26% for Cuminum cyminum. The evaluation of the antioxidant activity by the scavenging of free radical DPPH and the iron reduction method (FRAP) showed that our extracts have an antioxidant potential. The extract of Cinnamomum cassia has better reducing capability of iron in comparison to all other spices and even compared with standard antioxidant ascorbic acid. Also, a stronger free radical scavenging activity was observed compared to that of ascorbic acid and BHA. On the other hand, the concentration which inhibits the 50% effect free radical DPPH is equal to 0.15±0.035 mg / mL for Ras el Hanout I and 0.51±0.07 mg / mL for Ras el Hanout II but which remains higher than that of 0.09±0.05mg /mL ascorbic acid.&#x0D; Conclusion: This study demonstrated that crude extracts of spices exhibit (individually and as a mix) significant antioxidant activity.

Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage.

During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fatty acid composition in raw pork, beef, and chicken meat when stored at 4 °C for 13 days. Based on multivariate statistical analysis, two datasets were extracted from each type of meat. One dataset included samples with allspice, bay leaf, black seed, cardamom, caraway, clove, and nutmeg with the high share of total MUFA (monounsaturated fatty acids) in chicken and pork meat and high MUFA and PUFA (polyunsaturated fatty acids) contribution in beef meat after storage. The second dataset included basil, garlic, onion, oregano, rosemary, and thyme with high PUFA share in chicken and pork meat and high SFA (saturated fatty acids) contribution in beef meat. From the regression analysis, a significant effect of time on fatty acid composition in meat was reported. Generally, the rates of fatty acid changes were dependent on the plant extract incorporated into the meat. The most visible effect of plant extracts was obtained in chicken meat. In chicken meat with plant extracts, the rates of SFA and PUFA changes with time were slower compared to the control sample. In summary, the fatty acid composition of intramuscular fat varied during storage, and the addition of plant extracts significantly affected the rate of these changes, which was dependent on the meat matrix.

Antibiogram and Phytochemical Analysis of Cinnamon, Clove, and Sichuan Pepper Extracts

A wide range of medicinal plant extracts has phytochemicals that possess antimicrobial properties and these plants are used to treat several infections. The study aimed to assess the antimicrobial activities of some spices extracts and to evaluate the phytochemicals present in them. The extracts of spices were prepared using Soxhlet apparatus refluxing with methanol and ethanol. The well diffusion technique was implemented for the evaluation of antimicrobial activities of the extracts and the zone of inhibitions was recorded in millimeters. The antimicrobial test was done against five bacterial isolates: Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella enterica serotype Typhi, and Staphylococcus aureus and a fungal isolate: Candida albicans. The extracts were concentrated by Rotary Vacuum Evaporator and a stock solution of 200 mg/mL was prepared by dissolving in 10 % DMSO. Concentrations of 40, 60, 80 and 100 mg/mL extracts were used for antimicrobial activity. The result of this study showed that clove extracts had the highest antimicrobial property against all the test microorganisms. Methanolic extract of clove had the highest inhibitory effect against Proteus mirabilis (24.21±0.15 mm), Pseudomonas aeruginosa (19.78±0.23 mm), and Candida albicans (20.07±0.08 mm) whereas ethanolic extract was effective against Escherichia coli (20.44±0.16 mm), Salmonella Typhi (21.66±0.31 mm) and Candida albicans (21.11±0.09 mm). Cinnamon and pepper extracts, leaving some exceptions, also had antimicrobial properties. The presence of phytochemicals: polyphenols, flavonoids, and tannins are the major components responsible for antimicrobial activity. Thereby, this study successfully demonstrated the possibilities of using spices extracts in the treatment of microbial infections.

Phytosynthesis of Copper Nanoparticles Using Extracts of Spices and Their Antibacterial Properties

To prevent microbial growth, chemical solvents are typically utilized. However, chemical solvents are hazardous to human health with low antimicrobial effects. Metallic-element (such as copper, silver, and gold) nanoparticles have many applications in biotechnology and biomedicine. Copper nanoparticles (CuNPs) are efficient owing to their antimicrobial, anti-inflammatory, and anti-proliferative properties. The objective of this study was to perform biogenic synthesis of copper nanoparticles using three different spices (star anise, seed of Illicium verum; nutmeg, seed of Myristica fragrans; and mace, membrane covering the seed of Myristica fragrans) and determine their antibacterial properties. CuNPs of spices were prepared by dissolving copper sulfate in the respective plant extract. They were then characterized by UV-Vis spectroscopy, FTIR, GC-MS, EDAX, and SEM analysis. Results of UV-Vis spectroscopy showed the maximum absorbance peak at 350 nm. SEM analysis showed that the sizes of these CuNPs were in the range of 150–200 nm. EDAX analysis confirmed the presence of copper and oxygen and revealed that copper existed in an oxidized form. FTIR spectroscopy showed the presence of different functional groups in these synthesized nanoparticles. GC-MS analysis revealed compounds such as Anethole D-limonene, heptadecanoic acid, 16-methyl-, methyl ester, myristene, methyl eugenol, and methyl stearate, indicating the presence of functional groups. The antibacterial activities of the three extracts from spices were analyzed using growth zone inhibition and TLC-bioautography methods. The results showed that star anise spice extract had the highest antibacterial activity. These results indicate that such CuNPs phyto-formulated with spice extracts having antibacterial properties could be used as potential therapeutics for microbial diseases.

Spices for taming the COVID-19 pandemic: Prospects and perspectives

Coronavirus Disease 2019 (COVID-19), first reported in December 2019 from Wuhan in China, had reached the stage of a pandemic. To date (28.06.2021), there are more than 181.9 million confirmed cases of the disease in the world. Even though vaccines have been developed, antiviral drugs are yet to be developed for management and treatment of SARS-CoV-2. Since several medicinal plants are used in traditional medicines, though with controversial efficacy claims, they can be considered as sources of new antiviral drug compounds against emerging viruses. In this context, spices are noteworthy as their anti-oxidant, anti-viral, anti-inflammatory and immunostimulatory properties are well studied and documented. The emerging scientific literature includes a number of papers on the anti-SARS-CoV-2 activity of spice extracts and specific compounds proven through different types of laboratory experiments. Here, the information pertaining to anti-viral properties of spice-based phytochemicals or natural compounds (not crude extracts) is summarized in this review. Spice-based compounds discussed here are an option for testing in COVID-19 patients though we don’t have strong data to support their active recommendation. Because of their natural origin, safety, and low cost, they can be a viable option in our fight against viruses and this compilation may be useful for planning and designing more robust experiments in future.

Effects of adding spices with antioxidants compounds in red ale style craft beer: A simplex-centroid mixture design approach

The growing demand for authentic products that provide sensory characteristics combined with health benefits has been the focus of current studies. This study developed a Red Ale style craft beer with spices such as turmeric (T), black pepper (P) and aroma hops (H), used isolated or in mixtures. A mixture design was employed to evaluate the total phenolic compounds and the antioxidant activity in the green and aged beers formulations. The spice extracts influenced the product's shelf-life. The addition of spices into the beers did not affect the physicochemical parameters that classify the Red Ale style, according to the hierarchical cluster analysis, except for aroma hops. A multiresponse optimization approach simultaneously maximized the antioxidant activity and the phenolic compounds in beers. The ideal formulation obtained for green beers was 25% T and 37.5% P and H; for aged beers, the formulation was 50% T, 20% P and 30% H.

The investigation of the protective effect of cinnamon water extract and vitamin E on malathion-induced oxidative damage in rats.

Pesticides and other agricultural protective chemical products are widely used almost all over the world. It poses a serious threat, especially for public health. Many studies have reported that pesticide poisoning is a major problem in morbidity and mortality. Accordingly, it is aimed to determine the protective properties of the cinnamon extract against oxidative stress caused by malathion used as a pesticide within the scope of this study. In total, 30 Wistar-albino rats have fasted for 24h. Cinnamon water extract (150mg/kg), vitamin E, corn oil, and malathion (150mg/kg) was administered by the oral route. Rats were sacrificed 24h after administration and stomach and liver tissues were removed. Then, catalase, superoxide dismutase enzyme activities, glutathione, and lipid peroxidation amounts were measured in tissues biochemically. It was determined that the oxidative stress occurring in the malathion-treated group was significantly reduced (P<0.05) in the applied spice dose and in the positive control vitamin E group. On the other hand, with the application of malathion, it has been determined that catalase and lipid peroxidation levels increase, while superoxide dismutase and glutathione levels decrease. With the measured enzyme activity differences, this spice extract was found to be an oxidative stress reducer. Oxidative stress, which can be determined with oxidative/antioxidant parameters, has been significantly prevented by the applications that do not occur.

Evaluation of spice and herb as phyto-derived selective modulators of human retinaldehyde dehydrogenases using a simple in vitro method.

Selective modulation of retinaldehyde dehydrogenases (RALDHs)—the main aldehyde dehydrogenase (ALDH) enzymes converting retinal into retinoic acid (RA), is very important not only in the RA signaling pathway but also for the potential regulatory effects on RALDH isozyme-specific processes and RALDH-related cancers. However, very few selective modulators for RALDHs have been identified, partly due to variable overexpression protocols of RALDHs and insensitive activity assay that needs to be addressed. In the present study, deletion of the N-terminal disordered regions is found to enable simple preparation of all RALDHs and their closest paralog ALDH2 using a single protocol. Fluorescence-based activity assay was employed for enzymatic activity investigation and screening for RALDH-specific modulators from extracts of various spices and herbs that are well-known for containing many phyto-derived anti-cancer constituents. Under the established conditions, spice and herb extracts exhibited differential regulatory effects on RALDHs/ALDH2 with several extracts showing potential selective inhibition of the activity of RALDHs. In addition, the presence of magnesium ions was shown to significantly increase the activity for the natural substrate retinal of RALDH3 but not the others, while His-tag cleavage considerably increased the activity of ALDH2 for the non-specific substrate retinal. Altogether we propose a readily reproducible workflow to find selective modulators for RALDHs and suggest potential sources of selective modulators from spices and herbs.

Antimicrobial activity of spices against Gram positive and Gram negative organisms

Since ancient times, spices are one of the important part of the human diet. In addition, it is used for providing flavor to food and also it possess various preservatives and medicinal values. Spices like turmeric, ginger and chilli exhibit antimicrobial properties. Turmeric is useful for home remedies and is now becoming a great research of interest for its anti-cancerous property. Even in Ayurveda spices are used as main ingredients for preparation of various medicines. This research aimed at studying antimicrobial activity of turmeric, ginger and chilli against Gram positive and Gram negative organisms. Standard laboratory strains of Escherichia coli, Staphylococcus aureus and Bacillus subtilis were selected for this study. Extracts of spices were prepared using different concentrations of DMSO as solvent (50% and 100%). Disk Diffusion Method was employed for comparative study of each selected spice on selected standard strains. The result demonstrated that the extracts of spices with 100% of DMSO showed greater zones of inhibition as compared to 50%. Gram positive bacteria are more sensitive to chilli and turmeric extracts than Gram negative bacteria whereas Gram negative bacteria are more sensitive to ginger extracts than Gram positive. Various studies have shown that gingerol, a naturally occurring phenol found in ginger disrupts the cell wall of bacteria causing cytoplasmic leakage. Spices might have greater potential to be used as an antimicrobial agents. Also, spices other than turmeric, ginger and chilli can be screened for their antimicrobial activities against microbial pathogens.

Extracts of herbs and spices as feed additives mitigate ruminal methane production and improve fermentation characteristics inWest African Dwarf sheep.

The study aims to evaluate the effect of aqueous and methanolic extracts of three herbs, namely, neem (Azadirachta indica), drumstick (Moringa oleifera) and scent (Ocimum gratissimum), and three spices garlic (Allium sativum), ginger (Zingiber officinale) and onion leaflets (Allium cepa) on ruminal methane production and fermentation characteristics. The feed samples (200 mg substrates plus extracts of the selected herbs and spices) were incubated with rumen liquor taken from three mature West African dwarf ewes at 3, 6, 9, 12, 15, 18, 21 and 24 h. The results show that extracts of the selected herbs and spices increased the gas produced, from the insoluble fraction, degradability rate, volume of gas produced at time and time of most rapid change in gas produced. The organic matter digestibility (OMD), metabolizable energy (ME) and short-chain fatty acid (SCFA) contents of aqueous extracts of the selected herbs and spices (1 ml/200 mg substrates samples) were between 32.82 and 71.34 g/100 g OM, 4.10 and 10.25 MJ/kg DM and 0.28 and 1.31 μmol, respectively. Furthermore, the OMD, ME and SCFA contents of methanolic extracts of the selected herbs and spices (1 ml/200 mg substrates samples) were between 32.82 and 99.50 g/100 g OM, 4.10 and 14.37 MJ/kg DM and 0.28 and 2.07 μmol, respectively. Methane produced from the methanolic extracts of the herbs and spices highly differed (P < 0.05). This study suggests that extracts of the selected herbs and spices have the potential to affect rumen fermentation and also to reduce the methane production in sheep.

Phytochemical Investigation and Spectrophotometric Studies of Piperine and Thymoquinone Compounds in Methanolic Extracts of Nigella sativa and Piper nigram spices

This study was carried out on some spice samples including Nigella sativa and Piper nigram. Phytochemical screening was applied to the methanolic extraction of both the studied plants. The results showed that methanolic extract of Nigella sativa and Piper nigram revealed the presence of various chemical constituents, such as Alkaloide, Carbohydrates, Glycosides, Tannins, Flavones, Saponins. Piperine is characterizing compound present in fruits of piper nigram used as a bioavailability enhancer. Some spectrophotometric methods as (U.V) and I.R were applied to identify the major chemical compounds of the studied extracts. The results recorded that the Piperine and Thymoquinone compounds were found in the studied plant extracts. Keywords: Piper Nigram, Nigella sativa, Piperine Thymoquinone, Spectrophotometric

“Ceylon cinnamon”: Much more than just a spice

Societal Impact StatementCinnamomum zeylanicum (“Ceylon cinnamon/true cinnamon”) is native to Sri Lanka. In addition to generating significant foreign income, over 350,000 families are involved in the cinnamon industry, demonstrating its long‐established role in the Sri Lankan society. The spice constitutes many bioactive compounds with antioxidant, antimicrobial, and insecticidal properties, in addition to therapeutic and preventive effects against many diseases and disorders. New uses of cinnamon continue to emerge, and in this review, we discuss the opportunities for crop and product improvement, which will likely impact positively on the lives and livelihood of the population in Sri Lanka.SummaryCinnamomum zeylanicum Blume, known as Ceylon cinnamon, is native to Sri Lanka, whereas Cinnamomum cassia J. Presl (Cassia cinnamon) and other types of Cinnamomum spp. are grown in China and many other parts of Asia. Ceylon cinnamon is relatively expensive due to its chemical composition, high quality, proven health benefits, and ultra‐low levels of the toxic chemical compound, coumarin, which is reported in comparatively high concentrations in Cassia cinnamon. In Sri Lanka, more than 350,000 families are involved in the cinnamon industry. Among the total agricultural produce of Sri Lanka, cinnamon exports provide the second highest in terms of income (second only to tea). In addition to the use of cinnamon as a spice, leaf and bark extracts are used in the food industry to (a) improve the postharvest life of perishable foods through antimicrobial activity and (b) control pests in postharvest storage (insecticidal activity). The human health benefits include antioxidant activity and therapeutic and preventative properties against diseases and disorders. The potential uses of Ceylon cinnamon in the global food industry, health, and cosmetics sectors are abundant. However, to ensure maximum benefits to producers and consumers, accredited laboratory testing and legislative procedures need to be developed and strengthened to detect and reduce malpractice and product adulteration in the global marketplace. There are also considerable opportunities for crop improvement. The application of contemporary genomic and genetic approaches coupled to plant breeding will be needed to improve yields and disease resistance and to safeguard production in the face of the threats posed by global environmental change.