Microbiological Status and Nutritional Composition of Spices Used in Food Preparation

Ereifej, Khalil; Feng, Hao; Rababah, Taha; Tashtoush, Sufyan H.; Alu’datt, Muhammad H.; Al‐Rabadi, Ghaid J.; Torley, Peter; Alkasrawi, Malek

doi:10.4236/fns.2015.612118

Cited by 18 publications

(26 citation statements)

References 23 publications

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“…Among the minerals cinnamon contained the highest amount of potassium and lowest amount of sodium. Ereifej et al (2015) showed that the content of mineral in cinnamon was potassium 127.4, sodium 12.0, iron 8.1 and zinc 1.3 mg/100 g. Camel milk, fermented camel milk (control) and flavoured fermented camel milk with doum and cinnamon were analyzed for potassium, sodium, iron and zinc as presented in Table (6). Results showed that minerals content were varied according to the raw materials and the levels of extracts added.…”

Section: Mineral Content Of Flavoured Fermented Camel Milk Treatmentsmentioning

confidence: 99%

Production of Flavoured Fermented Camel Milk

El-Deeb

Dyab

Elkot

2017

Ismailia Journal of Dairy Science & Technology

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Section: Mineral Content Of Flavoured Fermented Camel Milk Treatmentsmentioning

confidence: 99%

Production of Flavoured Fermented Camel Milk

El-Deeb

Dyab

Elkot

2017

Ismailia Journal of Dairy Science & Technology

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“…Shan et al [17] studied the total phenolic compounds concentrations in cinnamon, coriander, cumin, sweet laurel and cloves, despite variation in extraction circumstances and the extraction temperature, our values are slightly higher than their values.The microbiological status and the chemical composition of the investigated spices were studied [18]. Table 4 shows data on the concentrations of phenolic compounds extracted at 20˚C, 40˚C and 60˚C using methanol as extractant.…”

Section: Effect Of Extraction Solventmentioning

confidence: 99%

Effect of Extractant and Temperature on Phenolic Compounds and Antioxidant Activity of Selected Spices

Ereifej¹,

Feng²,

Rababah³

et al. 2016

FNS

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Ten spices marketed in Jordan, (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L., Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were investigated for their phenolic compounds and antioxidant activity. The influence of different extractants (methanol, ethanol and acetone) at different temperatures (20, 40 and 60˚C) was examined. Results showed at 60˚C using methanol, cloves had the highest level of total phenolics (781.0 mg GAE/100g using acetone). At 40˚C, sumac and cloves had the highest amounts of total phenolics (343.9 mg/100g and 342 mg GAE/100g respectively). At 20˚C, cloves continued to have the highest amount of total phenolics (394.7 mg/100g) using methanol as extactant. Ethanol as extractant, cloves gave the highest level of phenolics (548 mg GAE/100g, 493.4 mg GAE/100g) at 60˚C, while at 20˚C cloves and sumac showed the highest concentrations of phenolics (350.8 mg GAE/100g and 342.8 mg GAE/100g respectively). Acetone as extractant at 60˚C, cloves had the highest levels of phenolics (781 mg GAE/100g) while at 40˚C and at 20˚C, sumac contributed the highest levels of total phenolics (583.2 mg GAE/100g and 754.5 mg GAE/100g). The total phenolics concentration varied significantly among the spices. Their values varied according to the extractant and extracting temperature. IC50 (radical scavenging activity) reflecting the antioxidant activity was presented. Results showed that cloves had the highest antioxidant activity while the cinnamon, turmeric and sumac had a appreciable level of antioxidant activity. Green cardamom and coriander had the lowest antioxidant activity. Antioxidant activity was positively correlated with total phenolic compounds content of the investigated spices. K. I. Ereifej et al. 363

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“…About 500 g of the investigated spices (Cloves, Coriander, Cumin, Ginger, Green Cardamom, Turmeric, Sumac, Cinnamon, Sweet Cumin, (Fennel) and Sweet Laurel, (Sweet Bay leaf)) [4] were purchased from a local market, in Irbid city in Jordan. All the spices were purchased twice with two months time interval.…”

Section: Spices Samplesmentioning

confidence: 99%

“…The chemical composition and the microbiological status for these spices were studied [4]. The antioxidant activity and the phenolic compounds were also reported by Ereifej et al [4].…”

Section: Introductionmentioning

confidence: 99%

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Temperature and Acidified Solvent Effect on Total Anthocyanins and RP-HPLC Phenolic Acids Determination in Selected Spices

Tashtoush¹,

Ereifej²,

Feng³

et al. 2016

FNS

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Total anthocyanins of spices (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L., Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were determined using acidified (1% HCl) solvents (methanol, ethanol and acetone) at three temperatures (20˚C, 40˚C and 60˚C). Also phenolic acids were separated and identified by RP-HPLC. Results showed that sumac and cinnamon had the highest levels of anthocyanins, while for the acetone the cinnamon indicated the highest amount of anthocyanins when methanol and ethanol were used as extracting solvents at 20˚C. At 40˚C using ethanol, sumac showed the highest level of anthocyanins whereas acetone solvent yielded the highest anthocyanin contents for cinnamon. At 60˚C, cinnamon showed the highest level of anthocyanins when methanol and acetone were the solvents, while sumac had the highest anthocyanins level using ethanol as solvent. HPLC results showed ten phenolic acids found in those spices and varied in their concentrations. Gallic acid had the highest level (1642.3 mg/100g) (cloves). Gentisic acid had the lowest level (1.2 mg/100g) in ginger. Also sumac showed the highest level of chlorogenic acid (1528.7 mg/100g). Some acids were not found in some spices, for instance, benzoic acid was not found in coriander, cumin, ginger, green cardamom, cinnamon and sweet laurel.

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Microbiological Status and Nutritional Composition of Spices Used in Food Preparation

Cited by 18 publications

References 23 publications

Production of Flavoured Fermented Camel Milk

Production of Flavoured Fermented Camel Milk

Effect of Extractant and Temperature on Phenolic Compounds and Antioxidant Activity of Selected Spices

Temperature and Acidified Solvent Effect on Total Anthocyanins and RP-HPLC Phenolic Acids Determination in Selected Spices

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