Four popular spices black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.) and cardamom (Elettaria cardamomum) were analyzed for their oil composition by GC-MS. Thirty compounds were identified in the black pepper oil and the main components were β-caryophyllene (20.225 %), sabinene (18.054 %), limonene (16.924 %), α-pinene (9.171 %) and α-phellandrene (5.968 %). Twenty five compounds were identified in the cumin oil – cuminaldehyde (30.834 %), 3-caren-10-al (17.223 %), β-pinene (14.837 %), γ–terpinene (11.928 %), 2-caren-10-al (8.228 %) and pcymene (6.429 %). Twenty nine compounds were identified in the coriander oil – β-linalool (58.141 %), α-pinene (8.731 %), γ-terpinene (6.347 %) and p-cymene (5.227 %). Twenty nine compounds were identified in the cardamom oil – α-terpinyl acetate (39.032 %), eucalyptol (31.534 %), β-linalool (4.829 %), sabinene (4.308 %) and α-terpineol (4.127 %). The antimicrobial activity of essential oils against pathogenic (Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Salmonella sp. (clinical isolate), Staphylococcus aureus ATCC 6538P, Proteus vulgaris G) microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oils (inhibition zones being between 8 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oils are suitable for use as biopreservative agents.

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, Aspergillus niger, Saccharomyces cerevisiae) microorganisms was examined by disc-diffusion and well-diffusion methods. The essential oils and the extracts inhibited the growth of pathogenic and saprophytic microorganisms causing gastrointestinal diseases. Gram-positive bacteria were more sensitive to the extracts and oils (inhibition zones between 9.5 and 20 mm) and the minimum inhibitory concentration was more than 600 ppm. The tested Gram-negative bacteria were less sensitive (zones of inhibition between 8 and 12 mm) with a minimum bactericidal concentration more than 600 ppm. The obtained essential oils and extracts are suitable for use as biopreservative agents.

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The chemical composition (lipids, fatty acids, proteins, amino acids, starch, dietary fiber, sterols and tocopherols) of two Emmer wheat [Triticum dicoccum (Schrank) Schübler=Triticum dicoccon Schrank] cultivars grown under the same condition in Greece was analyzed. Starch accounted for the highest percentage of the detected substances (67.1-69.4%), followed by proteins (16.1-17.5%) and dietary fiber (ADF 2.1-2.5% and αNDF 5.7-12.0%). The main fatty acids in the lipid fractions (1.36-1.62%) were oleic (35.4-37.0%), palmitic (28.0-31.5%) and linoleic (23.3-28.9%) acids. γ-Tocotrienol (46.1-53.2%), α-tocopherol (28.6-34.4%) and β-tocopherol (15.9-17.8%) predominated in the tocopherol fraction, and β-sitosterol (61.3-67.0%) and campesterol (31.3-37.3%) in the sterol fraction. Arginine (10.8-13.2 g/100 g protein), proline (8.7-13.0 g/100 g protein) and tyrosine (8.3-9.2 g/100 g protein) dominated in the amino acids.