Introduction to herbs and spices: definitions, trade and applications

Peter, K.V.; Shylaja, M. R.

doi:10.1533/9780857095671.1

Cited by 62 publications

(60 citation statements)

References 2 publications

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“…6 example chili, pepper and ginger belonging to hot spices or cinnamon clove and cumin belonging to aromatic spices (Peter and Shylaja, 2012). Spices are defined as useful for different proposes, such as flavoring and preservation of food, these properties are due to several chemical compounds contained in spices, namely phenylpropanoids, terpenes, flavonoids and anthocyans (Sajilata and Singhal, 2012).…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

“…The main uses of spices are their natural colorants (Ravindran et al, 2006), flavoring, antioxidants (Shobana and Akhilender, 2000) and antimicrobials (Ceylan and Fung, 2004). The application of spices correspond mainly with the food industry, but they are also used for medicine (Shan et al, 2007), cosmetics, perfumery and nutraceuticals industry (Peter and Shylaja, 2012).…”

Section: Main Applications Of Spicesmentioning

confidence: 99%

“…The spices for medicinal proposes are used in different presentations as infusions, decoctions, macerations, tinctures, fluid extracts, teas, juices, syrups, poultices, oils, ointments and powders. Spices have been used since ancient times for different proposes, their essential oils are used as aromatherapy and used for depression, stress and anxiety (Peter and Shylaja, 2012 Peter and Shylaja, 2012). Lately, the anti-carcinogenic activity of some spices, namely cumin and basil has been studied (Peter and Shylaja, 2012).…”

Section: Medicinementioning

confidence: 99%

“…Spices have been used since ancient times for different proposes, their essential oils are used as aromatherapy and used for depression, stress and anxiety (Peter and Shylaja, 2012 Peter and Shylaja, 2012). Lately, the anti-carcinogenic activity of some spices, namely cumin and basil has been studied (Peter and Shylaja, 2012). Figure 3 shows the medicinal uses of spices.…”

Section: Medicinementioning

confidence: 99%

“…Other compounds that provide these (Ravindran et al, 2006;Peter and Shylaja, 2012). Spices provide strong color pigments commonly between orange, yellow and red, this can be advantageous since spices can be used as natural colorants especially for food.…”

Section: Colorantsmentioning

confidence: 99%

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Spice use in food: Properties and benefits

Elizabeth

Gassara

Kouassi

et al. 2015

Critical Reviews in Food Science and Nutrition

126

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Spices are parts of plants that due to their properties are used as colorants, preservatives or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol) and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices and the advantages and disadvantages of their use.

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Section: Accepted M Manuscriptmentioning

confidence: 99%

Section: Main Applications Of Spicesmentioning

confidence: 99%

Section: Medicinementioning

confidence: 99%

Section: Medicinementioning

confidence: 99%

Section: Colorantsmentioning

confidence: 99%

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Spice use in food: Properties and benefits

Elizabeth

Gassara

Kouassi

et al. 2015

Critical Reviews in Food Science and Nutrition

126

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Nanodelivery of Antioxidant Herbal Extracts, Spices, and Dietary Constituents

Prajapati¹,

Jain²,

Parveen³

et al. 2022

Phytoantioxidants and Nanotherapeutics

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Authentication of the geographical origin of patchouli oil using front‐face fluorescence spectroscopy and chemometric analysis

Riza

Widodo

Purwanto

et al. 2018

Flavour & Fragrance J

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Increasing consumer awareness of the authenticity of products has led to a demand for rapid measurement methods to support the traceability of high‐value commodities. In this research, a front‐face method was used to obtain fluorescence excitation–emission matrix fingerprints of patchouli oil samples from different geographical origins in Indonesia. Principal component analysis (PCA) was then used to explore the excitation–emission matrix (EEM) data structure of the samples, and 3D eigenvector value thresholding was used to discriminate important variables. It was found that there were five important EEM regions representing the sample variation. A decision‐tree model with a subset of two important regions, i.e. regions 1 and 3, was then developed for the classification of patchouli oils from different Indonesian islands. These results show that front‐face fluorescence spectroscopy has the potential to be used as a supporting tool for the discrimination of the geographical origin of patchouli oils.

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Introduction to herbs and spices: definitions, trade and applications

Cited by 62 publications

References 2 publications

Spice use in food: Properties and benefits

Spice use in food: Properties and benefits

Nanodelivery of Antioxidant Herbal Extracts, Spices, and Dietary Constituents

Authentication of the geographical origin of patchouli oil using front‐face fluorescence spectroscopy and chemometric analysis

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