Ingredient Of Spice Research Articles

Characterization of spice ingredients and raw soumbala for the formulation of a highly nutritious seasoning

Characterization of spice ingredients and raw soumbala for the formulation of a highly nutritious seasoning

THE POTENCY OF CINNAMON (Cinnamomum burmanni Blume) LEAF EXTRACT AS A BIOPRESERVATIVE AGENT FOR FOOD SAFETY OF SATE LILIT

ARTICLE HIGLIGHTS- Cinnamon leaf extract combats E. coli in traditional Balinese food.- Natural preservative reduces harmful pathogens in sate lilit.- Cinnamon extract offers a safer alternative to synthetic preservatives.- Active compounds in cinnamon leaves inhibit bacterial growth.- Effective biopreservative for enhancing food safety and quality. ABSTRACTEscherichia coli O157:H7 contamination of the meat used in preparing sate lilit, a favorite traditional food in Bali, Indonesia, has been a great concern for both local people and foreigners. Although C. burmanni has been included in its spice ingredients, active compounds that play a significant role in this pathogen have limitedly been elucidated. The main objectives of this research were to investigate the potency of this plant to control contaminants and elucidate possible compounds that prevent such contaminants by applying the disk diffusion method and LCMS analysis, respectively. The results showed that the leaf extract of this plant inhibited the in vitro growth of E. coli O157:7, with minimal inhibitory concentration (MIC) and LC50 values of 4% and 2.59%, respectively. The LCMS analysis chromatogram showed that the plant extract's most active fraction produced nine peaks, representing nine possible active compounds. Among those, three compounds (Azoxystrobin, Stigmatellin Y, and 2-arachidonoyl glycerol) were suspected of contributing to control contamination, especially by E. coli O157:H7.

Inovasi Pengembangan Minuman Mocktail Berbasis Bahan Rempah Lokal Untuk Peningkatan Pendapatan Masyarakat Kampung Adat Cireundeu

Cireundeu comes from the name "reundeu tree", because previously in this village there was a large population of reundeu trees. The reundeu tree itself is a tree used for herbal medicine. Therefore, this village is called Cireundeu Village. Cireundeu Traditional Village is located in Leuwigajah Village, South Cimahi District. Consists of 50 heads of families or 800 people, most of whom make their living by farming cassava. Cireundeu Traditional Village itself has an area of ​​64 ha, consisting of 60 ha for agriculture and 4 ha for settlement. This service aims to explore the potential of local spice ingredients in creating mocktail drinks that are healthy and beneficial for local community income. Through collaboration between communities, universities and local industry, it is hoped that new innovations can be created that support the local economy while promoting healthy lifestyles. The output that will be produced in this PM is how the people of Cireundeu can utilize local plants to become classy ingredients that can compete with industry or as ingredients for mocktail drinks which can attract tourists to visit the village and become a multiplier effect for the local economy in the form of a press release publication. and Journals and IPR.

Evaluation of antiulcer potential of tambulin and ombuin isolated from Zanthoxylum armatum

ObjectivesZanthoxulym armatum fruit is traditionally used as carminative, anthelmintic, stomachic, and to relieve gastritis. It is commonly found in Nepal, Uttarakhand, and the Himalayan region of India. Tribal peoples used this fruit for various purposes and also as a spice ingredient. The present study aims to investigate the antiulcer potential of the fruit extract, and its isolated compounds. Materials and methodsFruits were extracted with successive extraction methods with hexane, ethyl acetate, and butanol. All the fractions were evaluated for phytochemical investigations. Further, the ethyl acetate fraction, tambulin, and ombuin were tested for antiulcer activity induced by ethanol and pylorus ligation-induced methods. The IL-1β, TNF-α, and IL-6 cytokines were also studied followed by histopathology. ResultsIt has been demonstrated that the ethyl acetate fraction possesses a major class of secondary metabolites. No acute toxicity was observed, as all the organs (heart, kidney, lung, stomach, and liver) were found in normal range and no significant weight variation was found. The antiulcer activity was performed at two different doses of all samples. Tambulin possesses the most significant activity at the dose of 50 mg/kg. Ulcer index and percent ulcer inhibition of tambulin were found to be 2.8 ± 0.6 mm2 and 69.5 ± 0.18 % in pylorus –ligated model whereas 5.2 ± 0.7 mm2 and 70.2 ± 0.15 in the ethanol-induced model. Histopathology results also support the above-mentioned data. ConclusionTambulin, a flavonoidal compound isolated from fruits of Z. armatum was found to be useful in the management of ulcers. Ethylacetate extract and ombuin also possess dose-dependent activity.

Bioactive compounds of Citrus hystrix peel ethanolic extract and their antioxidant potential under hydrogen peroxide-induced oxidative stress in Caco-2 cells

Citrus hystrix is a fruit native to tropical Southeast Asia and Southern China. The fruits and leaves are well-known spice ingredients in Asian dishes, but the peels are usually discarded, producing a large amount of waste despite the presence of phenolic compounds. Phenolic compounds are essential for scavenging reactive oxygen species (ROS) generated naturally during metabolism. This study aimed to investigate the profile of phenolic compounds (total phenolic content, total flavonoid content, and individual phenolic compounds) and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ferric reducing antioxidant power, and oxygen radical absorbance capacity) of Citrus hystrix peel ethanolic extract (CHPPE). Their functional properties in a biological model (cell viability and intracellular ROS) were also evaluated using Caco-2 cells under H2O2-induced oxidative stress. We identified 37 compounds, including flavonoids (26), phenolic acids (3), stilbenes (2), lignans (1), and other phenolic compounds (5). CHPPE contained (mg/g CHPPE) hesperidin (16.10±0.05), diosmin (1.95±0.08), neohesperidin (23.83±0.06), and naringin (2.39±0.03). CHPPE exhibited remarkable antioxidant activity, which significantly improving cell viability and reducing the presence of intracellular ROS. The cytoprotective effect of CHPPE was higher than that of ascorbic acid, indicating a strong natural antioxidative capacity. Our research reveals the potential of CHPPE as a functional ingredient in the food and pharmaceutical industries.

Curcumin as a Multifunctional Spice Ingredient against Mental Disorders in Humans: Current Clinical Studies and Bioavailability Concerns.

Mental disorders in terms of depression, anxiety, and stress are one of the major causes of burden globally. Over the last two decades, the use of plant-based substances in the treatment of mental disorders in combination or not with medication has increasingly attracted the interest of the scientific research community. However, even if there is a plethora of naturally occurring bioactive compounds, most of them have low bioavailability, rendering them unable to insert into the bloodstream to exert their biological activities. This is a comprehensive narrative review that critically summarizes and scrutinizes the new approaches to the treatment of mental disorders using curcumin, also highlighting its bioavailability properties. The most accurate were searched using effective and relevant keywords. This narrative review reveals substantial evidence that curcumin can exert significant effects on several mental disorders. However, despite the low cost, the extensive and confirmed potency of curcumin and its involvement in signaling pathways and the scientifically confirmed data regarding its molecular mechanisms of action against mental disorders, this naturally occurring compound presents low oral bioavailability. Pharmaceutical technology has provided solutions to increase the bioavailability of curcumin. Combination with piperine, galactomannosides, liposomal formulation or nanoformulation overcomes the bioavailability and solubility disadvantages. Although curcumin demonstrates anti-anxiety, anti-depressive and anti-stress properties, studies on humans are limited and heterogeneous. Further research is highly recommended to determine the most functional formula, dose, duration, and possible side effects of curcumin on mental disorders in humans. Based on the current knowledge, the curcumin nanoformulation and Theracurmin, a form of colloidal submicroscopic particles, seem to be the most effective bioavailable formulations, which may be examined in future clinical human studies.

Authentication test of seasoning food materials made from turmeric using real-time PCR

The authentication test for spices made from turmeric using real-time. This study aimed to determine whether the spice ingredients claimed to be made from turmeric actually contain turmeric, as asserted by the product. The sample set consisted of 10 types of spices based on turmeric, which were obtained from various supermarkets. The research employed real-time PCR analysis using the SYBR Green method as the chosen approach. Data analysis was performed based on Ct analysis and Tm analysis. The measurement of DNA purity and concentration resulted in a DNA concentration value of 56.205 and a DNA purity value of 2.302, measured at a wavelength of A260/A280. The real-time PCR analysis yielded Ct values ranging from 15.20 to 15.83 with an average of 15.50, and Tm values ranging from 78.70 to 89.00 with an average of 78.83. Based on these data, it can be concluded that the ready-to-use spice products, claimed to be made from genuine turmeric, indeed contain turmeric, as supported by the results of real-time PCR amplification.

Anti-Malarial Activity of Allyl Isothiocyanate and N-acetyl-S-(N-allylthiocarbamoyl)-l-Cysteine.

Malaria remains one of the most important infectious diseases in the world. Allyl isothiocyanate (AITC) is a main ingredient of traditional spice Wasabia japonica, which is reported to have anti-bacterial and antiparasitic activities. However, there is no information on effects of AITC against malaria. The present study investigates the anti-malarial activity of dietary AITC in vivo and that of AITC metabolites in vitro. The ad libitum administration of 35, 175, or 350 µM AITC-containing drinking water to ICR mice significantly inhibit the parasitemia induced after infection with Plasmodium berghei. On the other hand, after single oral administration of AITC (20mgkg-1 body weight), N-acetyl-S-(N-allylthiocarbamoyl)-l-cysteine (NAC-AITC) as one of the AITC metabolites displays a serum Cmax of 11.4µM at a Tmax of 0.5h, but AITC is not detected at any time point. Moreover, NAC-AITC shows anti-malarial activity against Plasmodium falciparum in vitro, and its 50% inhibitory concentration (IC50 ) against parasitemia is 12.6µM. These results indicate that orally administered AITC is metabolized to NAC-AITC and exerts anti-malarial activity against malaria parasites in blood, suggesting that the consumption of AITC-containing food stuffs such as cruciferous plants may prevent malaria.

Management of Breast Cancer with Curcumae Rhizoma: A Therapeutic Approach

Breast cancer has the highest incidence in women, covering 2.3 million new cases per year and a mortality rate of 23%. Therapeutic strategies applied in breast cancer treatment include surgery, chemotherapy, endocrine therapy, and radiation. All of these therapies have relatively high side effects, so alternative therapies are needed that are more effective with minimal side effects. One of the herbs known to be effective in treating breast cancer is Curcumae Rhizoma from Curcumae longa extract. The essential components of this drug are Curcumol and Curcumin. Literature searches were obtained from various online portals such as Pubmed, Google Scholar and Science Direct using the keywords "breast cancer", "Curcumae", "Curcuma Rhizoma" and "herbal medicine". Curcuma Rhizomae can inhibit the formation and spread of cancer cells by utilizing anti-angiogenic effects, disrupting the cell proliferation cycle, and inducing apoptosis. In Indonesia, Curcumae or turmeric is commonly used as a spice ingredient. Its anti-cancer potential can be used as a breast cancer therapy in Indonesia.

Distribution and Marketing Margin Analysis of Cinnamon in Tidore City

Tidore Islands City Most of its residents earn income from cinnamon farming. Cinnamon trees are peeled and the process of drying cinnamon is carried out to dry. Cinnamon is sold in stick form and involves marketing institutions. Cinnamon bark is used as a spice ingredient such as food mixes, cake making, drinks, medicines and aroma therapy. The purpose of this study is to identify marketing channels in the study area, to analyze the amount of marketing costs and margins of each marketing channel. The research was conducted in Tidore Island, Tidore Islands City, North Maluku Province in 2022. Farmer respondents were taken by census while traders used snowball sampling method. Data were analyzed using marketing margin analysis, marketing cost, marketing profit and farmer's share. Distribution research and cinnamon marketing margin in Tidore City there are 3 models of marketing channel distribution which involve various marketing institutions. The value of cinnamon marketing margins at the farm level in each channel, respectively, amounted to Rp11,050/bunch. While other marketing actors range from Rp5,000 - 20,000 / bunch depending on the profit and the pattern of marketing channels for cinnamon products. While the farmer's share of cinnamon products shows that the marketing channel is efficient, by showing marketing channel 1 the share received by farmers reaches 44.2%. The highest profit to cost ratio in marketing channel 2 was 372.13.

Toxicity of Synthetic Cannabinoids in K2/Spice: A Systematic Review.

(1) Background: Synthetic cannabinoids (SCs) are emerging drugs of abuse sold as 'K2', 'K9' or 'Spice'. Evidence shows that using SCs products leads to greater health risks than cannabis. They have been associated with greater toxicity and higher addiction potential unrelated to the primary psychoactive component of marijuana, Δ9-tetrahydrocannabinol (Δ9-THC). Moreover, early cases of intoxication and death related to SCs highlight the inherent danger that may accompany the use of these substances. However, there is limited knowledge of the toxicology of Spice ingredients. This systematic review intends to analyze the toxicity of SCs compounds in Spice/K2 drugs. (2) Methods: Studies analyzing synthetic cannabinoid toxicity and dependence were included in the present review. We searched the PubMed database of the US National Library of Medicine, Google Scholar, CompTox Chemicals, and Web of Science up to May 2022. (3) Results: Sixty-four articles reporting the effects of synthetic cannabinoids in humans were included in our review. Ten original papers and fifty-four case studies were also included. Fourteen studies reported death associated with synthetic cannabinoid use, with AB-CHMINACA and MDMB-CHMICA being the main reported SCs. Tachycardia and seizures were the most common toxicity symptoms. The prevalence of neuropsychiatric symptoms was higher in third-generation SCs. (4) Conclusion: SCs may exhibit higher toxicity than THC and longer-lasting effects. Their use may be harmful, especially in people with epilepsy and schizophrenia, because of the increased risk of the precipitation of psychiatric and neurologic disorders. Compared to other drugs, SCs have a higher potential to trigger a convulsive crisis, a decline in consciousness, and hemodynamic changes. Therefore, it is crucial to clarify their potential harms and increase the availability of toxicology data in both clinical and research settings.

Formation of RNA adducts resulting from metabolic activation of spice ingredient safrole mediated by P450 enzymes and sulfotransferases.

Safrole (SFL) is an IARC class 2B carcinogen. To better understand the mechanism involved in SFL toxicity, we explored the potential interactions between SFL metabolites and RNA. Three guanosine adducts (G1-G3), two adenosine adducts (A1-A2), and two cytosine adducts (C1-C2) were detected by LC-MS/MS in mouse liver S9 incubations, cultured mouse primary hepatocytes, and liver tissues of mice after exposure to SFL. These adducts were chemically synthesized, and one of the guanosine adducts was structurally characterized by 1H-NMR. Studies in vitro and in vivo showed that SFL was oxidized by cytochrome P450 enzymes to the corresponding 1'-hydroxyl metabolite which was further metabolized by sulfotransferases to form allylic sulfate esters. The formed reactive intermediate(s) subsequently reacted with bases of RNA, leading to RNA adduction, which could play a partial role in the toxicities of SFL through the alteration of RNA biochemical properties and interruption of RNA functions.

PELATIHAN DAN PENERAPAN TEKNOLOGI TEPAT GUNA BAGI PEMBUAT JAMU TRADISIONAL DI KAWASAN TANJUNG DUREN JAKARTA BARAT

Health drinks made from spices or known as Jamu, can increase stamina to maintain a healthy body. One of the herbal medicine makers in the Tanjung Duren area is Mrs. Sri Lestari Rahayu, she was active in making herbal medicine during the pandemic. The herbal medicine business that was initiated during Covid 19 is increasing demand from consumers day by day, but not all of these requests can be fulfilled because the processing process is still done manually, especially in the process of cutting raw materials for spices. Based on this, community service activities are carried out. This activity is carried out by providing training on the use of cutting machines and slicing machines. The spice ingredients consist of ginger, lemongrass, turmeric and lemon, each weighing 1 kg. shavings are carried out using a shaved machine with an electric motor drive. After the shaving process, the pulp is separated from the herbal extract using a slicing machine. From the results of the shaving process, it was obtained that the processing time was faster (15 minutes) than before (120 minutes). The results of the spice shavings are very fine. The amount of spices produced can be increased so that consumer demand can be met.

Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition.

The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy. In the present study, we investigated consumer response to sensory attributes and consumer preference for ten types of "cacciatore" salamis prepared with different mixtures of wild boar/pork (30/50 or 50/50) and spice ingredients. PCA analysis showed a clear characterization of the salamis based on the first component with the hot pepper powder and fennel types differing from the others. For the second component, salamis without flavorings could be discriminated by those flavored with aromatized garlic wine or with black pepper only. The main findings of the hedonic test revealed that products with hot pepper and fennel seeds received the highest ratings, as well as satisfactory acceptance in the consumer test sensory analysis for eight out of ten products. The panelists and consumers' ratings were influenced by the flavors used, but not by the ratio of wild boar to pork. This gives us the opportunity to produce more cost-effective and environmentally friendly products, as doughs with a high proportion of wild boar meat can be used without affecting product preference.

The Safety Evaluation of Some Plants of the Zingibereceae Family

: The Zingiberaceae family has long been used by the community as a spice, cosmetic ingredient, spice ingredient, and as an ingredient in traditional medicine. Toxicity testing is also essential as the first step in drug safety parameters before being used as a human drug product. This review article aims to identify and review scientific information from research thatched regarding the safety of the use of plants, especially those from the Zingiberaceae family. A literature study is used as a method in writing this article review. Literature searches were conducted online through search engines such as Google Scholar, Pubmed, and NCBI using the keyword "Zingiberaceae". "Toxicity test" and "Toxicity" followed by each plant's Latin name. The library criteria used are international journals indexed in Scopus Q1 to Q4 and national journals indexed in Sinta S1 to S6 published in the last ten years (2012-2022). A literature search found that 18 plants from the Zingiberaceae family had their toxicity tested acutely, subacutely, and chronically including Alpinia calcarata, Alpinia galanga, Alpinia malaccensis, Amomum compactum Sol. Ex Maton, Boesenbergia rotunda, Curcuma angustifolia. Curcuma caesia, Curcuma longa, Curcuma xanthorriza, Curcuma comosa, Etlingera elatior, Globba pendula, Hedychium spicatum, Kaempferia galanga, Kaempferia rotunda, Zingiber officinales, Zingiber zerumbet, and Zingiber cassumunar are categorized as non-toxic.

Impact of different drying methods on sensory and physicochemical analysis of instant green bell pepper chutney mix

Chutney is a thick sauce of Indian origin that contains fruits, spices, sugar and vinegar eaten with snacks and other foods to add flavor. Sensory attributes of green bell pepper (GBP) based instant chutney mix prepared by blending fresh GBP or dried GBP powder (freeze dried: -40 ⁰C, vacuum < 13 Pa; vacuum-assisted microwave (VAM) dried: 300 W, 80 kPa and hot air dried: 60 ⁰C) with other spice ingredients, were evaluated using fuzzy logic. In general, fresh GBP chutney followed by chutney with freeze-dried and VAM dried GBP had higher likeness than those prepared from hot air dried samples. “Taste” was adjudged highly important sensory characteristic. All sensory factors i.e. Taste, aroma, mouthfeel and color lied in the range of ‘necessary’ to ‘highly important’ leading to the conclusion that all sensory attributes are important in average. Among the dried samples, the chutney developed from FD sample exhibited the highest values for reducing and total sugar. All the recipes recorded a decrease in value, except titratable acidity.

Inrein App: Spice Detector Using Smartphone Camera Sensor

Indonesia is a very abundant spice-producing country, but not many people know the types of spices due to lack of information. The purpose of this research is to design a mobile-based application that functions as a platform for providing information about spices in Indonesia. The research method used in this study is descriptive analysis with a qualitative approach, while in the process of developing the application using a camera sensor on a smartphone. The results of the study indicate that the Inrein application development can provide information on spices using a digital platform that can be accessed through their respective smartphones. The main concept of this application is the introduction of types of spices to information on the location and use of these types of spices. In addition, this application also has a feature that can provide information on the management of spice ingredients into healthy food or drinks from spices that are detected by the user's camera sensor. The conclusion of the application that we made is able to help users to get information, manage and also benefit from spices.

Produksi Minuman Kesehatan Teh Uirame di Kampung Koya Tengah, Distrik Muara Tami, Jayapura

Koya Tengah is one of the villages in Muara Tami District, Jayapura City. KKN organized by Faculty of Mathematics and Natural Sciences, Cenderawasih University took the theme “Papua Tangguh”. Which aims to contribute to build Papuan community into a resilient community in the health sector. KKN participants provide program about the benefits of spices that are around that can be used to make herbal product “Uirame Tea” that are useful for increase body immunity. Uirame Tea is made from a mixture of various herbal plants from leaves, twigs, and wood shavings. Herbal plants with many benefits can be processed into a health food or beverage product such as Uirame Tea which needs to be developed because the composition come from spices with antioxidant content. Therefore, in the implementation of Thematic KKN Papua Tangguh, there will be socialization about the benefits and ways of making Uirame Tea to the community, with the aim of understanding the efficacy of uirame tea spice ingredients and knowing how to make Uirame Tea traditionally. This program is carried out for 21 days starting from August 16 to September 5, 2021.Keyword: Uirame tea; Koya Tengah village; PapuaÂ

Tumor homing dextran and curcumin derived amphiphilic functional polymer self-assembling to tubustecan nanoarchitectures: A strategy of adorning the golden spice (curcumin) for taming the red devil (Dox)

Functional amphiphilic polymers can be engineered to self-assemble into stimuli responsive nanostructures of varying morphologies. This work reports synthesis of enzyme and pH dual responsive, amphiphilic biogenic co-polymers constituting biocompatible materials dextran, curcumin and glycine. The hydrophobic unit in the amphiphile design plays a role in the shape attained by the nanoarchitecture. Employing curcumin as a hydrophobic unit generates tubustecan carriers whereas hydrophobic octylamine produced spherical vesicles. The nanoarchitectures were loaded with DOX.HCl and their performance as multi-stimuli responsive nanocarriers for causing tumor regression was assessed. The tubular nanocarriers demonstrated enhanced tumor regression as compared to their spherical counterparts in preclinical evaluations. It is noteworthy that the encapsulation of DOX.HCl in the nanoarchitectures reduced its acute cardiotoxicity. Thus this is an attempt to use the golden spice ingredient in a unique manner to tame the neoplastic red-devil doxorubicin by overcoming its poor therapeutic performance and acute toxicity.

Total Bakteri, Angka TBA, Dan Sifat Sensoris Bumbu Dasar Putih Pasta Berdasarkan Lama Simpan

Seasoning is a spice ingredient that is processed into dishes that have a high level of aroma and taste without losing the components of natural ingredients. The characteristics of the seasoning are yellowish white, distinctive aroma and wet texture. Seasoning damage can occur due to oxidation of fat which is influenced by humidity at room temperature. The purpose of this study was to determine the relationship between shelf life and total bacteria, TBA number, and sensory properties of the experimental type of white pasta seasoning. For making white paste seasoning, all ingredients are selected fresh and weighed, then the blanching process is carried out by soaking all ingredients in hot water at 80oC for 5 minutes. Then blend all ingredients using oil and sauté over low heat for about 30 minutes. This study used a monofactor completely randomized design, with 5 treatments of shelf life (0, 5, 10, 15, and 20 days) and 5 replications. The results of this study showed an increase in bacterial growth during 20 days of storage. At storage 0, 5, 10, and 15 days the results were not significantly different, while at storage 20 days gave significantly different results in the long storage treatment. All the old treatments for storing white pasta base spices were acceptable to the panelists.