Spices Research Articles

Shelf Life Assessment of Moringa oleifera Fortified (Leaf Powder) Instant Soup Mixes

Background: Moringa oleifera Lam (Moringaceae) is a highly valued multipurpose herbal plant, native to India, grows in the tropical and subtropical regions of the world. It is commonly known as ‘drumstick tree’ or ‘horseradish tree’. Moringa can withstand both severe drought and mild frost conditions and hence widely cultivated across the world. The leaves are rich in minerals, vitamins and other essential phytochemicals. Extracts from the leaves are used to treat malnutrition, augment breast milk in lactating mothers.Methods: During the investigation different combinations like 0%, 18%, 20%, 22% and 24% of Moringa leaves powdered and were used for formulations respectively. Prepared Moringa leaves powder were mix with other spices to prepare instant soup powder. The formulation content 24% Moringa leaf (MLP4) powder was the better composition and more acceptable among the rest.Result: Proximate study of selected sample were found high in protein 13.67%, ash 9.79%, fibre 5.99% and low in fat 3.04% and energy value which make the developed soup as an appropriate choice to fulfill nutritional demand of consumers. Instant soup mixes packed in aluminium foil was found to be successfully stored for 90 days at room temperature without any major changes, in physicochemical, microbial and organoleptic parameters. Supplementation with Moringa leaf powder significantly enhanced the nutritional characteristics and had a reasonable amount of required nutrients, Hence the value added instant soup mix can also play a great role in attaining the nutritional security in the country.

MINUMAN FUNGSIONAL READY TO DRINK BERBAHAN BAKU REMPAH LOKAL

The purpose of this study was to study the extraction process of spices, obtain selected formulations based on organoleptic tests and physical stability tests. The research methodology is divided into two stages: the first stage is determining the composition of the spices (ginger, tamarind, turmeric, cardamom, lemongrass, cinnamon and cloves), using a one factor design that is the difference in the composition of the spices with 3 levels of treatment, namely (A1), (A2) and (A3) . The second stage uses the formula selected from the first stage and then is treated with 3 concentrations of spice extract (15%, 20% dan 25%) and the concentration of additional CMC (0%, 0.05% , 0.1% ). The results stated that the selected products were A3 composition spices (7.5% Curcuma xanthorrhiza extract, 25% tamarindus indica extract, 10% turmeric extract, 15% cardamom extract, 15% cinnamon extract, 15% lemongrass extract, 12.5% clove extract) with concentrations herbs 15% and CMC concentration 0.1%. This product was chosen because it was rated the most preferred. The results of physical stability analysis of selected products are quite stable with a sedimentation height of 0.04 cm on the 16th day. The selected product has a pH of 3.44, with a curcumin value of 13.70 ppm, and a total phenol of 31 ppm and an antioxidant of 2.97 ppm.

Monosodium Glutamate Level in Kid’s Food and Its Dietary Effects on Liver and Kidney Functions in Adult Rats

Youngsters are inclined to pleasing flavor and express a preference for sweetly, salty, and tasty food items than others. That's why monosodium glutamate (MSG) or tasting salt is using enormously in kid’s food items to increase palatability known as umami taste though it has adverse impacts on health. The purposes of this study were to determine of MSG level in kid’s items such as chips and noodles spices that are randomly taken by them and also its dietary consequences on liver and kidney functions in albino adult rats. The quantitative analysis was done by using the UHPLC system and 36 adult albino rats were used in this study for dietary intervention. The results showed that the overall mean value of MSG in imported chips was about doubled than the local brand. The MSG levels of the noodles spice varied from local to import and brand to brand which extended from 3.87±0.21-7.33±1.62 g/kg. Bodyweight of rats was significantly raised after the oral intervention of about 45.68%, 56.19% substantial in treatment 1(0.5 mg/g body weight of MSG) and treatment 2(1.5 mg/g body weight of MSG) respectively confronted with of about 22.59% in the control group. On regard to liver functions, the level of serum Alanine aminotransferase (ALT) was significantly (p < 0.05) increased but on the contrary, Albumin and Bilirubin were decreased with an uplift of MSG in treated rats compared to the control. MSG had antagonistic impacts on kidney functions as serum creatinine was significantly increased (35.48, 77.42%) inT1 and T2 group rats and serum urea was also increased in treated animals contrasted with the control group. The results unveiled that MSG at a low dose may causes an adverse outcomes on the hepatic and renal functions.

Effect of the incorporation of graded levels of turmeric (Curcuma longa) on different qualities of stirred yoghurt

There is an increasing trend in yoghurt consumption due to the health benefits from the gut bacteria present in yoghurt. However, there is need to evaluate other inexpensive nutrient sources such as spices (turmeric) which contain a lot of phytochemicals to make yoghurt more nutritious. Fresh turmeric rhizome was sorted, washed, peeled and milled. Ethanol was added to obtain turmeric extract. The turmeric extract was added to the yoghurt before (YTBF) and after fermentation (YTAF) at different ratios of yoghurt: Turmeric (95:5, 90:10, 85:15, 80:20, 75:25 and 100:0). Proximate composition and sensory characteristics of the blends were determined using standard procedures. Results obtained show that the addition of turmeric extract to the yoghurt had significant (p < 0.05) effect on the parameters analyzed. The protein, fat, ash and carbohydrate content of YTBF samples ranged from 2.70 - 3.98, 1.56 - 1.74, 0.20 - 0.38 and 7.69 - 8.25%, respectively while that of sampled YTAF ranged from 2.64 - 3.85, 1.53 - 1.69, 0.24 - 0.54 and 7.87 - 8.26%, respectively. From the sensory scores, sample with the lowest level of turmeric extract (YTBF1) (95:5) was most preferred and compared favorably with the control sample based on colour, taste and overall acceptability. The incorporation of turmeric extract in yoghurt improved the nutrient content of the yoghurt samples. Increased levels above 10% (90:10) led to a more intense colour and spicy taste which did not appeal to the panelists. Key words: Yoghurt, turmeric, fermentation, proximate composition, sensory characteristics.

Proximate Composition, Thiobarbituric Acid and Sensory Properties of Chicken-Breadfruit Patties with Piper guineense and Monodora myristica Oleoresins

The proximate composition, thiobarbituric acid value (TBA) and sensory properties of Piper guineense and Monodora myristica oleoresin spiced chicken-breadfruit patties at refrigerated storage for four weeks were evaluated. Breadfruit flour replaced 15 % of chicken and two concentrations (0.5 and 1 %) of P. guineense and M. myristica oleoresins were separately incorporated in the production of the patties. Moisture, protein and fat content of the patties varied significantly (P≤0.05) from 22.9 - 36.98 %, 11.14 - 18.13 % and 2.49 - 3.66 % respectively. Ash, fibre and carbohydrate ranged from 3.30 - 4.20 %, 0.84 - 4.61 % and 40.89 - 50.06 % respectively. The initial TBA values for the samples varied significantly (P≤0.05) from 2.96 - 3.51 mg maloadehyde/kg with an increase of 13 - 21. 17 - 24, 20 - 27 and 24 - 29 % at week 1, 2, 3 and 4 respectively. P. guineense and M. myristica oleoresins significantly (P≤0.05) reduced oxidative rancidity. Colour, flavour and overall acceptability of the patties decreased significantly (P≤0.05) from moderate likeness to slight dis-likeness. Breadfruit flour, P. guineense and M. myristica oleoresins will be of relevance in the production of an acceptable compositionally balanced chicken-breadfruit patties with less rancidity.

In vitro antibacterial traits of the commonly used food preservatives and spices in their crude forms

Introduction: Preservatives or chemical additives are frequently used in various food items with the principal objective of preventing the food spoilage caused by adulteration, chemical changes, and due to microbial contamination. The current study attempted to detect the in vitro antibacterial activities of the crude forms of common food additives/preservatives. Methods: A total of seven locally available samples (four preservatives and three different spices) were collected from the super shops within Bashundhara Area, Dhaka. The antibacterial traits of the collected samples were examined by the Kirby–Bauer (agar well diffusion) method. The test bacterial strains used in this study were Escherichia coli, Salmonella species, Staphylococcus aureus, Pseudomonas aeruginosa, and Pseudomonas fluorescens. Results: Except the crude granular spices (turmeric powder, chili powder, and the tasting salt), the other three food additive samples (tomato sauce, honey, and vinegar) were found to be nearly effective in eliminating the bacterial growth, while soy sauce did not exhibit notable antibacterial activity. Conclusion: The investigation showed that the liquid food additives were effectively capable of abolishing bacterial growth whereas the crude samples didn't impart the anti-bacterial activity.

Determination of Aflatoxin Contents of Some Chips and Snacks with Peanut by Post Column UV Derivatization System

Aflatoxins are mycotoxins, mainly produced by Aspergillus flavus, Aspergillus parasiticus and Aspergillus nominus. Mycotoxin is found in foods which stored in hot, humid and unhealthy conditions such as cereals especially maize and rice, some animal source foods such as milk and cheese, hard-shelled fruits such as walnuts, hazelnuts and peanuts, dried fruits and spices. Aflatoxins are composed of six main groups namely B1, B2, G1, G2, M1 and M2. There is a strong statistical relationship between aflatoxin uptake and primary liver cancer. The aim of this study is to determine the amount of aflatoxin B1, B2, G1, G2 in some chips and snacks with peanut consumed in Istanbul. In this study 10 different types of chips and 4 different types of peanut bars samples obtained from the markets in Istanbul were grinded and aflatoxin determination was performed. The analysis was carried out by HPLC using immunoaffinity chromatography and post-column UV derivatization system. B1 and B2 aflatoxins are determined in 50% of the peanut-chips in the range of 5-24 µg/kg. Aflatoxin B1 values of 30% of peanut-chips found above the limit. G1 aflatoxin was not found in samples. According to the related notification in Turkish Food Codex, it is determined that total aflatoxin amount is above the limit in 30% of chips products. The amount of aflatoxin determined in snack bars is below the maximum limit. According to the European Community, limit values for aflatoxin B1 that can be found in human food is 2-4 µg/kg. In our country, the maximum acceptable value for peanuts, other oil seeds and spices is 5 μg/kg for aflatoxin B1 and 10 µg/kg for total aflatoxin.

Estimation of dietary exposure to sulfites in Indonesian population

Background and Objectives: Information on dietary exposure to sulfites as preservative in consumer is needed as scientific base for food safety policy making. The objective of this research was to conduct dietary exposure assessment to sulfites in consumer by using deterministic method. Methods and Study Design: The scope of work were identification of food products containing sulfites, determination of food consumption data from individual food consumption survey report 2014, determination of sulfites concentration in food, and calculation of sulfites exposure. Results: 3,428 (9%) of 37,613 food products registered in National Agency of Drug and Food Control (2012-2015) may contain sulfite. The most used sulfite in food products was sodium metabisulfite. The mean of food containing sulfite consumption in all age groups was 131.4 g/person/day. The estimation of total exposure for all age groups were 0.27 mg/kgBW/day (38.6% ADI), 0.25 mg/kgBW/day (35.7% ADI) and 0.08 mg/kgBW/day (11.4% ADI) by using concentrations of Maximum Permitted Limit (MPL), reported maximum used level and reported maximum product test result, respectively. Food category contributed to the highest exposure in all age groups was spices, condiments, vinegar, powder or mixture for soups and broths, and other soy sauce category. Conclusions: The highest total exposure to sulfites was found in 0-59 month age group. The highest total exposure for the MPL (0.79 mg/kgBW/day) and the reported maximum used level (0.73 mg/kgBW/day) exceeded 112.9% ADI and 104.3% ADI, respectively while the exposure using reported maximum test result was still below ADI (0.25 mg/kgBW/day or 35.7% ADI).

CHANGES IN THE ANTIOXIDANT CAPACITY AND POLYPHENOLS CONTENT OF RYE- BUCKWHEAT CAKES FORTIFIED WITH SPICES DURING THEIR LONG-TERM STORAGE: english

The long-term storage of cakes may affect their functional and physicochemical properties. In this study, we investigated changes in the antioxidant capacity and polyphenols content of rye-buckwheat cakes with selected spices, e.g. cloves, nutmeg, cinnamon, vanilla, allspice and a commercial blend of spices, during their 18-month storage at 23°C, 60% humidity. Measurements were performed after each 6 months. During storage, chemical markers decreased considerably. The observed decrease in the antioxidant capacity was highly correlated with contents of total phenols, flavonoids and rutin. The use of cloves, cinnamon and a spice mix in rye-buckwheat recipe offered a higher functionality of cakes.

Characteristics of Unrecorded Wild Yeasts Obtained from the Soil of Spices Plant Fields and its Physiological Functionality

Characteristics of Unrecorded Wild Yeasts Obtained from the Soil of Spices Plant Fields and its Physiological Functionality

Cointegration and Price Discovery Mechanism of Major Spices in India

Price discovery is one of the major functions of the commodity market to hedge sharp price fluctuations, protecting the interests of both farmers and consumers. Production and export of major spices from India is gradually gaining importance in foreign market and also on Indian economy in terms of foreign currency reserve. This study makes an effort to understand the price discovery mechanism by identifying the transmission of price signals between spot and futures market of four major spices (chilli, turmeric, cumin and coriander) that are traded in National Commodity and Derivative Exchange (NCDEX), India using daily price data from October 2015 to April 2017. Among other statistical tools, econometric methods viz., Cointegration test, Granger Causality test, Vector Error Correction Model (VECM) are used in assessing the price behavioural pattern between spot and futures market. Cointegration analysis reveals long run associationship between spot and futures prices in chilli,turmeric, cumin. The study also reveals that both spot and futures market play leading role in the price discovery process and are informationally efficient in reacting to each other. On the other hand uni-directional causality is evident from futures to spot price in case of coriander. It is expected that both the producers and the users of these important spices will be benfitted from such findings and will help them in harvesting better profit by hedging out the uncertainity in the spice market.

Alimentos funcionais: conhecimento e consumo por usuários de restaurante self-service em capital do nordeste brasileiro

Objetivo: Descrever o conhecimento e consumo de alimentos funcionais por usuários de restaurante self-service da capital piauiense. Métodos: Trata-se de estudo transversal descritivo, conduzido com 161 indivíduos, de ambos os sexos, idade de 20 a 59 anos. Os usuários foram investigados quanto à definição de alimentos funcionais. A dieta habitual foi avaliada por aplicação de um questionário de frequência alimentar, adaptado para alimentos funcionais, com as categorias de consumo: habitual, não habitual, raramente consumido e nunca consumido. Os dados obtidos foram analisados por estatística descritiva com auxílio do software IBM SPSS Statistics. O estudo foi aprovado por Comitê de Ética em Pesquisa. Resultados: A amostra, com média de idade de 38,6 ± 9,0 anos, apresentou maioria masculina (57,8%), com ensino superior completo (73,3%). Desta, apenas 36,6% dos indivíduos definiram corretamente a terminologia “alimentos funcionais”, em contradição ao esperado para escolaridade elevada como determinante do conhecimento e qualidade alimentar. A dieta habitual caracterizou-se por baixa ingestão semanal de frutas, hortaliças, cereal integral, leguminosas, óleos insaturados, peixes, oleaginosas, chás e especiarias, sendo insuficiente, portanto, em compostos antioxidantes, anti-inflamatórios e anticarcinogênicos, entre os quais se destacam: resveratrol, licopeno, organossulforetos, catequinas, gingerol, curcumina e ômega 3. Conclusão: Conclui-se que a população de adultos ativos participante deste estudo possui conhecimento inadequado sobre alimentos funcionais, os quais não estão incluídos em sua alimentação habitual.

The significance of vapor pressure in quality preservation of stored commodities under gastight conditions

While investigating the preservation of the aroma of various spices we compared the effects of hermetic conditions, vacuum and carbon dioxide versus aerated storage. The quality of the tested spices stored under hermetic conditions was comparable to those stored in vacuum after 120 d of storage. At a given temperature, a substance with higher vapor pressure vaporizes more readily than a substance with a lower vapor pressure. Throughout the investigation on specialty coffee, the volatility was evaluated as particularly important because coffee taste and aroma are influenced by compounds that are volatile. We hypothesize that hermetic storage reduces the rate of the volatiles to spread to the atmosphere. Dry food commodities can be stored for extended periods, provided there is no insect infestation and their water activity is low enough to prevent microbial growth. However, in aerated storages quantitative and qualitative losses still occur. If the moisture content is maintained sufficiently low, insects and quality loss remain the main concern for the quality preservation of durable agricultural commodities. Although in hermetic storage, the major emphasis is placed on the control of insect pests, for quality preservation just maintaining the vapor pressure in the sealed structure is sufficient. Quality preservation under hermetic conditions remains an aspect that deserves more attention. This characteristic of hermetic storage is the tendency to maintain within the hermetic structure the substances that have the ability to vaporize.

Phenolic compounds in dried herbs and spices commonly used in the kitchen

Phenolic compounds in dried herbs and spices commonly used in the kitchen

Comparison of traditional butter preservation techniques using microbial and organoleptic properties, West Shewa, Ethiopia

The study was conducted in Dire Inchini and Ambo districts of West Shewa, Oromia, Ethiopia to assess traditional butter preservation methods and compare their efficiency. Semi-structured questionnaire was prepared, pretested and used to interview 120 women respondents having experience in butter making. Butter preservation methods identified were ghee making (100%), spicing (98.33%), melted butter (29.17%) and salting (11.67%). Commonly used spices were Trachyspermum ammi, Nigella sativa, Aframomum angusti-folium, Trigonella foenum, Zingiber officinale and Allium sativum. Based on the survey, 7 kg of fresh butter samples were purchased from open market in the two districts and taken to Holeta Dairy laboratory and randomly allocated to each treatment namely traditional ghee, untreated, salted, spiced, melted, frozen (-20°C) and refrigerated butter (4°C). Microbial and organoleptic qualities of butter were analyzed at one month interval for 3 consecutive months. Microbial qualities of the samples were substandard; but, traditional ghee and salting were more efficient. Optimization of utilization of spices and comprehensive evaluation including oxidative deterioration is vital. Key words: Traditional, butter, preservation, microbial, organoleptic quality.

Comparative phytochemical analysis and total phenolic content of indige-nous spices

The necessity of culinary herbs in human life, spices plays a major role as they are versatile in feature. Indigenous spices, the spices which is cultivated and developed naturally in its own place (India). This current research was to compare and analyse the phytochemical and total phenolic content of indigenous spices. The major indigenous spices which we are using in day to day life such as Elletaria cardamomum (cardamom), Cinnamomum vernum (Cinnamon), Cuminum cyminum (Cumin), Trigonella foenum-graecum (Fenugreek), Coraindrum sativum (Corainder). The phytochemical analysis tests such as test for carbohydrates, flavanoids, alkaloids and terpenoids were done using the extract of above mentioned spices. The phenolic content was measured using folin ciolcaletu’s reagent. The phytochemicals such as phylobattaninns, carbohydrates, flavanoids, alkaloids and terpenoids were present in the collected indigenous spices. The comparative phytochemical analysis and total phenolic content of selected indigenous spices was found and its uses were compared.

Palynodiversity of some spices of Sida from Bilaspur Region, Chhattisgarh

Palynodiversity of some spices of <i>Sida</i> from Bilaspur Region, Chhattisgarh

Variations in nutrients composition of most commonly consumed yam (Discorea spp) mixed dish in south-east Nigeria

Background: Yam is one of the most priced and cherished root crops in South-east Nigeria being consumed on a daily basis by a good percentage of the population.Objective: In this study, variations in nutrient composition of the most commonly consumed mixed yam dish in South-east Nigeria were determined. Methods: Four communities were randomly selected from each of the five states in the South-east of Nigeria. Focus group discussions (FGD) were conducted in each of the communities to determine commonly consumed yam dish and variations in recipes. A 24-hour dietary recall was also conducted using 50 randomly selected households in the selected communities. Recipes of four variations of the yam dish (variation one, variation two, variation three and variation four) collected during the FGD were standardized, prepared and chemically analysed using standard methods. Data were analysed using descriptive statistics. Results: Commonly consumed yam dishes included yam and beans, yam and vegetable, oto (grated yam balls pottage), ji miri oku (yam boiled and served in spiced watery sauce) and yam pottage. Yam pottage was the most commonly consumed yam dish in South-east Nigeria. Four variations of yam pottage were documented with coefficient of variation that ranged from 10.5 to 55.6%. Sources of variation were mainly due to moisture content and number of animal protein sources used. Yam pottage prepared with crayfish and vegetable (variation 2) had the highest moisture content (80.6%) and the least energy and other proximate composition while variation 4 that was prepared with vegetable, crayfish and dry fish had the highest energy and nutrient content except for carbohydrate that was highest in variation 3 [yam pottage prepared with crayfish and without vegetable]. Yam pottage had appreciable (74- 139Kcal) energy and carbohydrate (15.3-29%) values depending on the variation but were particularly low in protein (1.8- 3.5), dietary fibre (0.27-1.04g), iron (0.35-0.76mg), zinc (0.04-0.08 mg) and vitamin A (1.36-8.31mg). Conclusion: In South-east Nigeria, yam pottage was prepared with varied quantity, number and type of ingredients which reflected in the nutrient composition of the four documented variations of the dish. The fourth variation with the highest number of ingredients was the most nutrients dense. Key words: Nutrient composition, yam pottage, variations, Nigeria.

The effect of chamomile tea consumption on inflammation among rheumatoid arthritis patients: randomized clinical trial

Background: Rheumatoid arthritis (RA) is a joint inflammatory disease, which proinflammatory cytokines and oxidant spices accelerate inflammatory response in patients. Drugs and supplements which can modulate the inflammation can slow the disease progression, and minimize the joints destruction. Anti inflammatory effect of Chamomile on severity of disease was measured by Disease Activity Score (DAS-28) tool in the study. Patients and method: The study was a randomized, placebo-controlled, double blind clinical trial. The participants were selected from Tabriz university rheumatology clinic clients. According to rheumatologist diagnosis, 44 patients have the inclusion criteria in this study which fulfilled the American college of rheumatology (ACR-2010) criteria, were included.The patients were randomized in two groups, receiving 6 g/day Chamomile tea as 2 teabags twice a day for 42 days or placebo teabags, containing as similar. DAS-28 as an identified variable was calculated. For this, erythrocyte sedimentation rate (ESR) was measured before and after the study. Also all the patients were clinically examined, in order to determine the tender joints and swollen joints number. They reported the pain by Visual Analogue Scale (VAS). Nutrition intake was measured at both times in order to minimize the cofounders. Results: Groups were matched at the beginning in demographic characteristics, such weight height, age and BMI. During the intervention BMI didn’t change, but tender joints number and ESR changed significantly (P=0.000 and P=0.018, respectively). Conclusion: This study showed that Chamomile could decrease the inflammation similar to cell studies before. It can be a complementary treatment for RA patients.

Role of Different in-situ Soil Moisture Conservation Practices on Growth of Large Cardamom in Sikkim

Role of Different in-situ Soil Moisture Conservation Practices on Growth of Large Cardamom in Sikkim A field experiment was conducted during 2014-15 at Indian Cardamom Research Institute, Regional Research Station, Spices Board research farm in Kabi (1567 m amsl) Sikkim. Among the moisture conservation practices, treatment having trench across slope duly filled with biomass recorded the significantly higher number of immature tillers (5.98 & 5.79), mature tillers (4.01 & 5.82) and vegetative buds (4.00) per large cardamom clump. With respect to soil moisture content, all the soil moisture conservation practices significantly improved the soil moisture content over the control at all the stages of observation. Among the soil moisture conservation practices, surface mulching recorded significantly higher values of soil moisture i.e. 21.00, 21.50, 19.60, 17.60 and 21.70 per cent on 30th November 2014, 31st December 2014, 31st January 2015, 28th February 2015 and 31st March 2015 respectively. Surface mulching conserved higher soil moisture as compared to the control.