Beneficial effects of herbs, spices and medicinal plants on the metabolic syndrome, brain and cognitive function.

Science.gov (United States)

Panickar, Kiran S

2013-03-01

Herbs and spices have been used since ancient times to not only improve the flavor of edible food but also to prevent and treat chronic health maladies. While the scientific evidence for the use of such common herbs and medicinal plants then had been scarce or lacking, the beneficial effects observed from such use were generally encouraging. It is, therefore, not surprising that the tradition of using such herbs, perhaps even after the advent of modern medicine, has continued. More recently, due to an increased interest in understanding the nutritional effects of herbs/spices more comprehensively, several studies have examined the cellular and molecular modes of action of the active chemical components in herbs and their biological properties. Beneficial actions of herbs/spices include anti-inflammatory, antioxidant, anti-hypertensive, gluco-regulatory, and anti-thrombotic effects. One major component of herbs and spices is the polyphenols. Some of the aforementioned properties are attributed to the polyphenols and they are associated with attenuating the metabolic syndrome. Detrimental changes associated with the metabolic syndrome over time affect brain and cognitive function. Metabolic syndrome and type-2 diabetes are also risk factors for Alzheimer's disease and stroke. In addition, the neuroprotective effects of herbs and spices have been demonstrated and, whether directly or indirectly, such beneficial effects may also contribute to an improvement in cognitive function. This review evaluates the current evidence available for herbs/spices in potentially improving the metabolic syndrome, as well as their neuroprotective effects on the brain, and cognitive function in animal and human studies.

Nation-Based Occurrence and Endogenous Biological Reduction of Mycotoxins in Medicinal Herbs and Spices.

Science.gov (United States)

Do, Kee Hun; An, Tae Jin; Oh, Sang-Keun; Moon, Yuseok

2015-10-14

Medicinal herbs have been increasingly used for therapeutic purposes against a diverse range of human diseases worldwide. Moreover, the health benefits of spices have been extensively recognized in recent studies. However, inevitable contaminants, including mycotoxins, in medicinal herbs and spices can cause serious problems for humans in spite of their health benefits. Along with the different nation-based occurrences of mycotoxins, the ultimate exposure and toxicities can be diversely influenced by the endogenous food components in different commodities of the medicinal herbs and spices. The phytochemicals in these food stuffs can influence mold growth, mycotoxin production and biological action of the mycotoxins in exposed crops, as well as in animal and human bodies. The present review focuses on the occurrence of mycotoxins in medicinal herbs and spices and the biological interaction between mold, mycotoxin and herbal components. These networks will provide insights into the methods of mycotoxin reduction and toxicological risk assessment of mycotoxin-contaminated medicinal food components in the environment and biological organisms.

The industrial potential of herbs and spices - a mini review.

Science.gov (United States)

Leja, Katarzyna B; Czaczyk, Katarzyna

2016-01-01

Herbs and spices have been used for food and medicinal purposes for centuries - the first recorded evidence of their use dates back to 1500BC and the Ebers Papyrus, which mentioned spices such as anise, mustard, saffron, cinnamon, and cassia. Now, in the 21st century, a variety of secondary compounds produced by plants are used in many fields of industry, such as food production (to improve taste, to provide vitamins and macro- and microelements, and also to inhibit food spoilage caused by foodborne bacteria), in medicine (in the treatment of various diseases; in chemoprevention and cancer therapy; as a source of natural antimicrobials for the treatment of infectious disease), and in pharmacology and cosmetology (in dietary supplements, and as a result of the demand for preservative-free cosmetics, to reduce the risk of methylparaben allergies). The aim of this review is to present the major active compounds in herbs and spices and explore their potential applications in industry.

Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs Improved Diet Quality and Attitudes Among Urban High School Students.

Science.gov (United States)

D'Adamo, Christopher R; McArdle, Patrick F; Balick, Lyssa; Peisach, Erin; Ferguson, Tenaj; Diehl, Alica; Bustad, Kendall; Bowden, Brandin; Pierce, Beverly A; Berman, Brian M

2016-05-01

To determine whether an experiential nutrition education intervention focusing on spices and herbs ("Spice MyPlate") is feasible and improves diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than standard nutrition education alone. A nonrandomized controlled trial compared standard nutrition education in U.S. Department of Agriculture MyPlate guidelines (control group) with standard nutrition education plus adjuvant Spice MyPlate curriculum (intervention group). Data were collected at baseline and after 3, 6, and 10 weeks. Study setting was two public high schools in Baltimore, Maryland. A total of 110 students in grades 9 to 12 participated. The 6-week school-based intervention conducted during health class focused on cooking using spices and herbs to eat healthier diets according to MyPlate. Dietary intake reported on 3-day food records and healthy eating attitudes questionnaires was analyzed. Differences in diet quality and healthy eating attitudes between study groups were estimated by t-tests, Wilcoxon-Mann-Whitney tests, and covariate-adjusted regression models. Spice MyPlate was feasible and there were modest but significant improvements (p ≤ .05) in the Spice MyPlate group compared with control in whole grains (31.2 g/wk) and protein foods (13.2 ounces per week) intake, and attitudes toward eating vegetables, whole grains, lean protein, and low-fat dairy. Although randomized trials are needed, experiential nutrition education focusing on spices and herbs may help urban and predominantly African-American adolescent populations eat healthier diets. © The Author(s) 2016.

An overview of herbs, spices and plant extracts used as seasonings ...

African Journals Online (AJOL)

Seasonings include Spices such as pepper, herbs such as the leaves of cloves and bay, vegetable bulbs such as garlic and onions, sweeteners such as sugar and monosodium glutamate, and plant extracts such as that of Ocimum grattisimum or 'scent leaf'. Spices are the bark, roots, seeds, buds or berries of plants, most ...

Identification of dehydrated spices and herbs subjected to the irradiation process

International Nuclear Information System (INIS)

Bernardes, Dulcila Maria Lessa

1996-01-01

This research shows the possibility of determining through a combination of analytical methods whether dehydrated spices and herbs were irradiated. The methods used were the following: viscosimetry, thermoluminescence (TL) and electron paramagnetic resonance (EPR). Viscosimetry was applied in suspensions of dehydrated and irradiated spices and herbs which had been gellified by heat. It was observed that the viscosity of the samples decreases when the radiation dose increases. It was also observed that the temperature of the gelification is linked to the viscosity. The variation of the capability of gelification of the samples in relation to the storage time (30 and 60 days) does not have any consequence on the viscosity. Thermoluminescence is based on the transference of electrons to an excited state by ionizing radiation with emission of light when the electrons thermally stimulated. The thermoluminescent signals of the spices can be explained by the presence of mineral grains adhering to the surface of the samples. The thermoluminescent signal increased in intensity with the amplification of the radiation dose. The study of the signal in relation to the storage time (30 and 60 days) showed that it weakened and decreased. Free radicals produced by irradiation of spices were analyzed by the electron spin resonance method (ESR). It was checked that increasing the radiation dose meant an intensification of the ESR signal. Within a 30 day storage time, a fading of the signal was observed. The results of this study lead us to the following conclusion: viscosimetry, thermoluminescence and electron spin resonance are methods of analysis which are proper to detect whether dehydrated spices and herbs were irradiated, especially when these different methods were used in combination. (author)

Data-driven analysis of biomedical literature suggests broad-spectrum benevolence of culinary herbs and spices

OpenAIRE

K, Rakhi; Tuwani, Rudraksh; Mukherjee, Jagriti; Bagler, Ganesh

2018-01-01

Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empiri...

Accumulation of some heavy metals in spice herbs in open-air hydroponics and soil cultures of the Ararat valley

International Nuclear Information System (INIS)

Ghalachyan, L.M.; Kocharyan, K.A.; Aristakesyan, A.A.; Asatryan, A.Z.

2015-01-01

Peculiarities of some heavy metals (HM), (Mn, Ni, Ti, V, Co, Cu, Pb, Mo, Cr, Zr) accumulation have been studied in spice herbs (basil, dill, coriander, savory) grown in open-air hydroponics and soil cultures of the Ararat Valley. It turned out that the amount of HM content in spice herbs grown in open-air hydroponic conditions was less than in the ones grown in soil conditions. The content of Pb and Ni in spice herbs exceeded the allowed concentration limits (ACL), especially in soil plants. Practical recommendations on obtaining ecologically safe agricultural products have been prepared. The biotechnological hydroponics method of producing spice herbs in the Ararat Valley is ecologically more beneficial than the soil method. Practical proposals of obtaining ecologically safe agricultural products have been developed

MICROBIOLOGICAL SURVEY OF RETAIL HERBS AND SPICES

Directory of Open Access Journals (Sweden)

A. Santoro

2009-12-01

Full Text Available In the present study, 80 samples of herbs and spices were analyzed for the presence of Bacillus cereus, Salmonella spp., , Escherichia coli, total and fecal coliforms, Enterobacteriacaee, total mesophilic and psychrophilic aerobic organisms, and fungi. Samples were packaged in polyethylene bags or glass containers.High levels of mesophilic aerobic microorganisms were found in most of the samples. B. cereus was present in 27 samples, Clostrium perfringens was isolated from 3 samples, Salmonella spp. was not detected.

Identifying and assessing Spice and herbs resources for tourism attractions: A case study from Banyuwangi, East Java

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Luchman Hakim

2016-12-01

Full Text Available The aims of the study was to analyze the potentiality of spices and herbs in agrofotestry garden in Banyuwangi, Indonesia, for further rural tourism development. Fields study was set up at villages in Banyuwangi. Floristic survey, ethnobitanical studies and focus group discussion were performed to evaluate the value of spices and herbs in agroforestry gardens an its potentiality to develop as tourism product. This study found that at least 60 species of spice and herbs with its special value, in which these species has opportunities to developed as tourism attraction in agroforestry garden. There are something to see, something to buy and something to do has been described by group discussion participant. It is raging from farm tourism product, culinary tourism product and heath-wellness tourism product.

The influence of herbs and spices on overall liking of reduced fat food.

Science.gov (United States)

Peters, John C; Polsky, Sarit; Stark, Rebecca; Zhaoxing, Pan; Hill, James O

2014-08-01

Most adults consume more fat than is recommended in the Dietary Guidelines for Americans. We examined whether adding herbs and spices to reduced-fat foods would improve their consumer liking. We recruited adults 18-65 years old to taste three lunch conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of a meatloaf entrée, vegetable side dish, pasta side dish, and overall meal on a 9-point hedonic Likert scale. Subjects came weekly for 3 weeks to consume meals and were randomized to the condition order. We enrolled 148 subjects who were predominantly female (n = 101, 68%), had a mean age of 35.9 years, and body mass index of 24.4 kg/m2. Subjects reported habitual diets as 36% of total calories from fat (2005 Block Food Frequency Questionnaire). Reducing fat content alone significantly dropped overall liking of the meal compared with FF and RFS conditions (6.29 RF vs. 7.05 FF, P spices to reduced fat foods restored liking of the overall meal, meatloaf, and vegetables to that of FF conditions, and significantly improved the liking of RF pasta. Herbs and spices can be a useful tool to improve liking of foods consistent with national guidelines. Copyright © 2014 The Author. Published by Elsevier Ltd.. All rights reserved.

Analysis of the Detection Characteristics of Irradiated Dried Spices and Herbs by Photostimulated Luminescence (PSL)

International Nuclear Information System (INIS)

Park, E.R.; Kang, H.S.; Ahn, H.J.; An, K.A.; Cho, S.Y.; Kim, H.Y.; Kim, D.S.; Kim, D.H.; Kang, C.S.

2010-01-01

This study attempted to determine whether Photostimulated Luminescence (PSL) is applicable for the detection of post-irradiated foods by measuring the PSL photon counts of unirradiated and irradiated dried spices and herbs. A total of 19 dried spices and herbs was irradiated with a ∨60Co γ-ray source at 1, 5 and 10 kGy followed by measurement of PSL photon. The photon counts of unirradiated samples below 700 correspond to negative. Fifteen samples irradiated over 1 kGy showed photon counts of more than 5,000, indicating irradiation treatment. Intermediate counts (photon count 700-5,000) were observed in irradiated white/black pepper, nutmeg and cinnamon bark at 10 kGy. These results suggest that it is possible to detect whether dried spices and herbs were irradiated by analyzing PSL, with the exception of white/black pepper, nutmeg and cinnamon bark. Irradiated white/black pepper, nutmeg and cinnamon bark containing low levels of minerals were not sensitive to PSL. Therefore, further investigation is suggested to be performed by Thermoluminescence (TL) analysis or another validated or standardized method

In Vitro Antimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices

Directory of Open Access Journals (Sweden)

Romika Dhiman

2016-01-01

Full Text Available In the present investigation, comparison of antimicrobial activities of different spices, Curcuma longa, Zingiber officinale, and Mentha arvensis, and medicinal herbs, such as Withania somnifera, Rauvolfia serpentina, Emblica officinalis, Terminalia arjuna, and Centella asiatica, was evaluated. Different extraction solvents (acetone, methanol, ethanol, and water were used and extracts were examined against Bacillus cereus, Serratia sp., Rhodotorula mucilaginosa, Aspergillus flavus, and Penicillium citrinum isolated from juices. Extracts from the medicinal herb and spices have significant activity. B. cereus was the most sensitive and R. mucilaginosa was the most resistant among the microorganisms tested. Ethanolic and methanolic extract of C. asiatica displayed maximum diameter of inhibition zone against bacteria and yeast and percentage mycelial inhibition against moulds. This study confirmed the potential of selected extracts of spices as effective natural food preservative in juices.

In Vitro Antimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices

Science.gov (United States)

Dhiman, Romika; Aggarwal, Neeraj; Aneja, Kamal Rai; Kaur, Manpreet

2016-01-01

In the present investigation, comparison of antimicrobial activities of different spices, Curcuma longa, Zingiber officinale, and Mentha arvensis, and medicinal herbs, such as Withania somnifera, Rauvolfia serpentina, Emblica officinalis, Terminalia arjuna, and Centella asiatica, was evaluated. Different extraction solvents (acetone, methanol, ethanol, and water) were used and extracts were examined against Bacillus cereus, Serratia sp., Rhodotorula mucilaginosa, Aspergillus flavus, and Penicillium citrinum isolated from juices. Extracts from the medicinal herb and spices have significant activity. B. cereus was the most sensitive and R. mucilaginosa was the most resistant among the microorganisms tested. Ethanolic and methanolic extract of C. asiatica displayed maximum diameter of inhibition zone against bacteria and yeast and percentage mycelial inhibition against moulds. This study confirmed the potential of selected extracts of spices as effective natural food preservative in juices. PMID:26880927

Total antioxidant capacity of commonly used fruits, vegetables, herbs and spices of Pakistan.

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Abid, Mobasher Ali; Ashfaq, Muhammad; Sharif, Muhammad Junaid Hassan; Rauf, Khalid; Mahmood, Wajahat; Khan, Ikarmullah; Abbas, Ghulam

2017-11-01

The current study was aimed at investigating the total antioxidant activity (TAC) of various fruits, vegetables, herbs and spices habitat in Pakistan. The ferric reducing ability of plasma (FRAP) assay was used to measure the TAC of various extracts (aqueous, ethanolic and aqueous-ethanolic). Following is the potency order for fruits (guava >strawberry >Pomegranate >apple >kinnow >melon >lemon >banana), vegetables (spinach >Cabbage (Purple) >Jalapeno >Radish >Brinjal >Bell Pepper >Lettuce >Carrot >Cabbage (White) >Onion >Potato >Tomato >Cucumber) and herbs/spices (clove >Rosemary >Thyme >Oregano >Cinnamon >Cumin >Kalonji >Paprika >Neem (Flower) >Fennel >Black Cardamom >Turmeric >Coriander >Ginger >Garlic). In conclusion, the guava, spinach and clove provide the best natural dietary option for treatment / prevention of oxidative stress and thus could alleviate several associated ailments.

Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia.

Science.gov (United States)

Knaapila, Antti; Laaksonen, Oskar; Virtanen, Markus; Yang, Baoru; Lagström, Hanna; Sandell, Mari

2017-02-01

The primary dimension of odor is pleasantness, which is associated with a multitude of factors. We investigated how the pleasantness, familiarity, and identification of spice odors were associated with each other and with the use of the respective spice, overall use of herbs, and level of food neophobia. A total of 126 adults (93 women, 33 men; age 25-61 years, mean 39 years) rated the odors from 12 spices (oregano, anise, rosemary, mint, caraway, sage, thyme, cinnamon, fennel, marjoram, garlic, and clove) for pleasantness and familiarity, and completed a multiple-choice odor identification. Data on the use of specific spices, overall use of herbs, and Food Neophobia Scale score were collected using an online questionnaire. Familiar odors were mostly rated as pleasant (except garlic), whereas unfamiliar odors were rated as neutral (r = 0.63). We observed consistent and often significant trends that suggested the odor pleasantness and familiarity were positively associated with the correct odor identification, consumption of the respective spice, overall use of herbs, and food neophilia. Our results suggest that knowledge acquisition through repetitive exposure to spice odor with active attention may gradually increase the odor pleasantness within the framework set by the chemical characteristics of the aroma compound. Copyright © 2016 Elsevier Ltd. All rights reserved.

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay.

Science.gov (United States)

Vallverdú-Queralt, Anna; Regueiro, Jorge; Martínez-Huélamo, Miriam; Rinaldi Alvarenga, José Fernando; Leal, Leonel Neto; Lamuela-Raventos, Rosa M

2014-07-01

Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently attracting interest. In the present work, liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry was applied for the comprehensive identification of phenolic constituents of six of the most widely used culinary herbs (rosemary, thyme, oregano and bay) and spices (cinnamon and cumin). In this way, up to 52 compounds were identified in these culinary ingredients, some of them, as far as we know, for the first time. In order to establish the phenolic profiles of the different herbs and spices, accurate quantification of the major phenolics was performed by multiple reaction monitoring in a triple quadrupole mass spectrometer. Multivariate statistical treatment of the results allowed the assessment of distinctive features among the studied herbs and spices. Copyright © 2014 Elsevier Ltd. All rights reserved.

Plasticizers and BPA Residues in Tunisian and Italian Culinary Herbs and Spices.

Science.gov (United States)

Di Bella, Giuseppa; Ben Mansour, Hedi; Ben Tekaya, Asma; Beltifa, Asma; Potortì, Angela Giorgia; Saiya, Emanuele; Bartolomeo, Giovanni; Dugo, Giacomo; Lo Turco, Vincenzo

2018-06-01

In the present study, 18 plasticizers and residues in 10 different Tunisian and Italian culinary herbs and spices (black pepper, mint, caraway, coriander, oregano, rosemary, thyme, fennel, verbena, and laurel) were determined by GC/MS. Di-methylphthalate, di-(2-methylpropyl)adipate, di-n-butyladipate, di-propylphthalate, benzylbenzoate, di-phenylphthalate, and bisphenol A were lower than their LOQ in all 118 samples. Among the Tunisian samples, di-(2-ethylhexyl)phthalate was found in all types of samples and di-butylphthalate in 50% of types; all other phthalates were rarely dectected. Among the adipates, only di-methyladipate was found in 90% of types; di-ethyladipate was seldom found and di-(2-ethylhexyl)adipate only in samples of caraway. Di-(2-ethylhexyl)terephthalate was found in all types of samples; di-(2-ethylhexyl)sebacate was detected rarely but with high values. Among the Sicilian samples, di-ethylphthalate and di-(2-methylpropyl)phthalate were detected only in samples of mint; di-methyladipate, di-butylphthalate, and benzylbutylphthalate were identified in oregano and laurel; di-(2-ethylhexyl)terephthalate and di-(2-ethylhexyl)sebacate only in oregano. In any case, the results suggested that intake of these contaminants through spices and herbs is not a dangerous risk to the consumers. Probably, as already observed for the other food, these contaminants could result from pollution of the environment (air, water, and/or soil) and/or farming methods. Plasticizers and BPA in Tunisian and Italian spices were determined by GC/MS. Tunisian spices seem to contain more residues than Italian samples. Intake of these contaminants by spices is not a dangerous risk to the consumers. These pollutants could result from environmental pollution or agricultural practices. © 2018 Institute of Food Technologists®.

Verification of imported food upon import for radiation processing: Dried herbs, including herbs used in food supplements, and spices by PSL and TL

International Nuclear Information System (INIS)

Boniglia, C.; Aureli, P.; Bortolin, E.; Onori, S.

2009-01-01

The Italian National Institute of Health in 2005-2006 performed an analytical survey of import on dried spices and herbs, including herbs used in food supplements, to investigate the entry in Italy of irradiated, and not correctly labelled, raw materials. In this survey, 52 samples, including nine herbal extracts, were collected. The method of photo-stimulated luminescence (PSL) was applied to all samples and only samples screened positive or intermediate with PSL were analysed by using the thermo-luminescence (TL) method. Out of the 12 samples screened positive or intermediate with PSL, the TL method confirmed irradiation of five samples (10% of the total assayed samples). One out of these five samples was a herbal supplement whereas three were herbal extracts that are known to be used as ingredients of herbal supplements, and another one was a spice.

Verification of imported food upon import for radiation processing: Dried herbs, including herbs used in food supplements, and spices by PSL and TL

Energy Technology Data Exchange (ETDEWEB)

Boniglia, C. [Department of Veterinary Public Health and Food Safety, Istituto Superiore di Sanita, Rome (Italy)], E-mail: concetta.boniglia@iss.it; Aureli, P. [Department of Veterinary Public Health and Food Safety, Istituto Superiore di Sanita, Rome (Italy); Bortolin, E.; Onori, S. [Department of Technology and Health, Istituto Superiore di Sanita, Rome (Italy)

2009-07-15

The Italian National Institute of Health in 2005-2006 performed an analytical survey of import on dried spices and herbs, including herbs used in food supplements, to investigate the entry in Italy of irradiated, and not correctly labelled, raw materials. In this survey, 52 samples, including nine herbal extracts, were collected. The method of photo-stimulated luminescence (PSL) was applied to all samples and only samples screened positive or intermediate with PSL were analysed by using the thermo-luminescence (TL) method. Out of the 12 samples screened positive or intermediate with PSL, the TL method confirmed irradiation of five samples (10% of the total assayed samples). One out of these five samples was a herbal supplement whereas three were herbal extracts that are known to be used as ingredients of herbal supplements, and another one was a spice.

Irradiation of spices and herbs

International Nuclear Information System (INIS)

Eiss, M.I.

1983-01-01

Gamma irradiation has been extensively studied as a means of reducing the microbial contamination of spices. Experiments indicate that spices, with water contents of 4.5-12%, are very resistant to physical or chemical change when irradiated. Since spices are used primarily as food flavoring agents, their flavor integrity must not be changed by the process. Sensory and food applications analysis indicate no significant difference between irradiated samples and controls for all spices tested

The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items.

Science.gov (United States)

Polsky, Sarit; Beck, Jimikaye; Stark, Rebecca A; Pan, Zhaoxing; Hill, James O; Peters, John C

2014-10-01

Adults often consume more fat than is recommended. We examined factors that may improve liking of reduced fat and reduced saturated fat foods, including the addition of herbs and spices and habitual consumption of different high-fat and low-fat food items. We randomized adults to taste 3 different conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of French toast, sausage and the overall meal, or chicken, vegetables, pasta, and the overall meal on a 9-point hedonic Likert scale. Overall liking of the RF breakfast and lunch meals were lower than the FF and RFS versions (breakfast: 6.50 RF compared with 6.84 FF, P = 0.0061; 6.50 RF compared with 6.82 RFS, P = 0.0030; lunch: 6.35 RF compared with 6.94 FF, P spices may be useful for improving the liking of lower fat foods and helping Americans maintain a diet consistent with the U.S. Dietary Guidelines. Americans consume more fat than is recommended in the Dietary Guidelines for Americans. This study shows that you can take foods like French toast, chicken, or a vegetable side and cut the fat and calories by up to 50% while restoring flavor with herbs and spices. People typically use butter, cheese, or fatty meat to enhance the flavor of their food. We found that even when we reduced the fat in our meals by using lower fat dairy and meat products but then added herbs and spices, we were able to deliver the flavor people desire for a fraction of the calories. © 2014 Institute of Food Technologists®

Light-induced fading of the PSL signal from irradiated herbs and spices

International Nuclear Information System (INIS)

Alberti, A.; Corda, U.; Fuochi, P.; Bortolin, E.; Calicchia, A.; Onori, S.

2007-01-01

Reliability of the photo-stimulated luminescence (PSL) technique, as screening method for irradiated food identification, has been tested with three kinds of herbs and spices (oregano, red pepper and fennel), prepared in two different ways (granular: i.e. seeds and flakes, or powdered), over a long period of storage with different light exposures. The irradiated samples kept in the dark gave always a positive response (the sample is correctly classified as 'irradiated') for the overall examination period. The samples kept under ambient light conditions, in typical commercial glass containers, exhibited a reduction of the PSL signal, more or less pronounced depending on the type of food and packaging. The different PSL response of the irradiated samples is to be related to the quantity and quality of the mineral debris present in the individual food. It was also found that, for the same type of food, the light-induced fading was much stronger for the flaked and seed samples than for the corresponding powder samples, the penetrating capability of light being much more inhibited in powdered than in whole seeds or flaked form samples. The observed light bleaching of the PSL signal in irradiated herbs and spices is of practical relevance since it may lead to false negative classifications

New opportunities of the application of natural herb and spice extracts in plant oils: application of electron paramagnetic resonance in examining the oxidative stability.

Science.gov (United States)

Kozłowska, Mariola; Szterk, Arkadiusz; Zawada, Katarzyna; Ząbkowski, Tomasz

2012-09-01

The aim of this study was to establish the applicability of natural water-ethanol extracts of herbs and spices in increasing the oxidative stability of plant oils and in the production of novel food. Different concentrations (0, 100, 300, 500, and 700 ppm) of spice extracts and butylated hydroxyanisole (BHA) (100 ppm) were added to the studied oils. The antioxidant activity of spice extracts was determined with electron paramagnetic resonance (EPR) spectroscopy using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay. The study showed that the extracts significantly increased the oxidative stability of the examined oils when compared to one of the strongest synthetic antioxidants--BHA. The applied simple production technology and addition of herb and spice extracts to plant oils enabled enhancement of their oxidative stability. The extracts are an alternative to the oils aromatized with an addition of fresh herbs, spices, and vegetables because it did not generate additional flavors thus enabling the maintenance of the characteristic ones. Moreover, it will increase the intake of natural substances in human diet, which are known to possess anticarcinogenic properties. © 2012 Institute of Food Technologists®

Natural occurrence of fumonisins and ochratoxin A in some herbs and spices commercialized in Poland analyzed by UPLC-MS/MS method.

Science.gov (United States)

Waśkiewicz, Agnieszka; Beszterda, Monika; Bocianowski, Jan; Goliński, Piotr

2013-12-01

Unsanitary conditions during harvesting, drying, packing and storage stages in production and processing of spices and herbs could introduce mycotoxin contamination. The occurrence of ochratoxin A and fumonisins in popular spices and herbs was studied, using liquid chromatography-electrospray-mass spectrometry. Apart from mycotoxins, ergosterol as a factor indicating fungal development was also analysed. A total of 79 different samples commercialized in Poland were randomly purchased from popular markets were tested for mycotoxins. The frequency of samples with fumonisins was lower (31%) than ochratoxin A (49%). Free from mycotoxins were samples of bay leaf and white mustard. ERG content - in spice samples with high concentration level of mycotoxins - was also significantly higher than in samples with little to no mycotoxins. Copyright © 2013 Elsevier Ltd. All rights reserved.

Functional Foods for Health: The Interrelated Antioxidant and Anti-Inflammatory Role of Fruits, Vegetables, Herbs, Spices and Cocoa in Humans.

Science.gov (United States)

Serafini, Mauro; Peluso, Ilaria

2016-01-01

The health benefits of plant food-based diets could be related to both integrated antioxidant and antiinflammatory mechanisms exerted by a wide array of phytochemicals present in fruit, vegetables, herbs and spices. Therefore, there is mounting interest in identifying foods, food extracts and phytochemical formulations from plant sources which are able to efficiently modulate oxidative and inflammatory stress to prevent diet-related diseases. This paper reviews available evidence about the effect of supplementation with selected fruits, vegetables, herbs, spices and their extracts or galenic formulation on combined markers of redox and inflammatory status in humans. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Karg S., D.E. Robinson (2002): Secondary food plants from medieval sites in Denmark: fruits, nuts, vegetables, herbs and spices. In: K. Viklund, R. Engelmark (eds.) Nordic Archaeobotany-NAG 2000 in Umeå.

DEFF Research Database (Denmark)

Karg, Sabine

2002-01-01

Secondary food plants from medieval sites in Denmark: fruits, nuts, vegetables, herbs and spices.......Secondary food plants from medieval sites in Denmark: fruits, nuts, vegetables, herbs and spices....

Essential oils of culinary herbs and spices display agonist and antagonist activities at human aryl hydrocarbon receptor AhR.

Science.gov (United States)

Bartoňková, Iveta; Dvořák, Zdeněk

2018-01-01

Essential oils (EOs) of culinary herbs and spices are used to flavor, color and preserve foods and drinks. Dietary intake of EOs is significant, deserving an attention of toxicologists. We examined the effects of 31 EOs of culinary herbs and spices on the transcriptional activity of human aryl hydrocarbon receptor (AhR), which is a pivotal xenobiotic sensor, having also multiple roles in human physiology. Tested EOs were sorted out into AhR-inactive ones (14 EOs) and AhR-active ones, including full agonists (cumin, jasmine, vanilla, bay leaf), partial agonists (cloves, dill, thyme, nutmeg, oregano) and antagonists (tarragon, caraway, turmeric, lovage, fennel, spearmint, star anise, anise). Major constituents (>10%) of AhR-active EOs were studied in more detail. We identified AhR partial agonists (carvacrol, ligustilide, eugenol, eugenyl acetate, thymol, ar-turmerone) and antagonists (trans-anethole, butylidine phtalide, R/S-carvones, p-cymene), which account for AhR-mediated activities of EOs of fennel, anise, star anise, caraway, spearmint, tarragon, cloves, dill, turmeric, lovage, thyme and oregano. We also show that AhR-mediated effects of some individual constituents of EOs differ from those manifested in mixtures. In conclusion, EOs of culinary herbs and spices are agonists and antagonists of human AhR, implying a potential for food-drug interactions and interference with endocrine pathways. Copyright © 2017 Elsevier Ltd. All rights reserved.

The Health Benefits of Selected Culinary Herbs and Spices Found in the Traditional Mediterranean Diet.

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Bower, Allyson; Marquez, Susan; de Mejia, Elvira Gonzalez

2016-12-09

The Mediterranean diet is considered one of the healthiest diets in the world. This is often attributed to low saturated fat consumption, moderate wine consumption, and high vegetable consumption. However, herbs and spices associated with these diets may also play an important role in the quality of this diet. This review summarizes the most recent research regarding the anti-diabetic, anti-inflammatory, anti-hyperlipidemic and anti-hypertensive properties of this collection of culinary species. Additionally, this review briefly summarizes studies performed on lesser known herbs from around the world, with the goal of identifying new culinary species that may be useful in the treatment or prevention of diseases.

Assessment of endocrine disruption potential of essential oils of culinary herbs and spices involving glucocorticoid, androgen and vitamin D receptors.

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Bartoňková, Iveta; Dvořák, Zdeněk

2018-04-25

Essential oils (EOs) of culinary herbs and spices are consumed on a daily basis. They are multicomponent mixtures of compounds with already demonstrated biological activities. Taking into account regular dietary intake and the chemical composition of EOs, they may be considered as candidates for endocrine-disrupting entities. Therefore, we examined the effects of 31 EOs of culinary herbs and spices on transcriptional activities of glucocorticoid receptor (GR), androgen receptor (AR) and vitamin D receptor (VDR). Using reporter gene assays in stably transfected cell lines, weak anti-androgen and anti-glucocorticoid activity was observed for EO of vanilla and nutmeg, respectively. Moderate augmentation of calcitriol-dependent VDR activity was caused by EOs of ginger, thyme, coriander and lemongrass. Mixed anti-glucocorticoid and VDR-stimulatory activities were displayed by EOs of turmeric, oregano, dill, caraway, verveine and spearmint. The remaining 19 EOs were inactive against all receptors under investigation. Analyses of GR, AR and VDR target genes by means of RT-PCR confirmed the VDR-stimulatory effects, but could not confirm the anti-glucocorticoid and anti-androgen effects of EOs. In conclusion, although we observed minor effects of several EOs on transcriptional activities of GR, AR and VDR, the toxicological significance of these effects is very low. Hence, 31 EOs of culinary herbs and spices may be considered safe, in terms of endocrine disruption involving receptors GR, AR and VDR.

Herbs and spices: characterization and quantitation of biologically-active markers for routine quality control by multiple headspace solid-phase microextraction combined with separative or non-separative analysis.

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Sgorbini, Barbara; Bicchi, Carlo; Cagliero, Cecilia; Cordero, Chiara; Liberto, Erica; Rubiolo, Patrizia

2015-01-09

Herbs and spices are used worldwide as food flavoring, thus determination of their identity, origin, and quality is mandatory for safe human consumption. An analysis strategy based on separative (HS-SPME-GC-MS) and non-separative (HS-SPME-MS) approaches is proposed for the volatile fraction of herbs and spices, for quality control and to quantify the aromatic markers with a single analysis directly on the plant material as such. Eight-to-ten lots of each of the following herbs/spices were considered: cloves (Syzygium aromaticum (L.) Merr. & Perry), American peppertree (Schinus molle L.), black pepper and white pepper (Piper nigrum L.), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.) and thyme (Thymus vulgaris L.). Homogeneity, origin, and chemotypes of the investigated lots of each herb/spice were defined by fingerprinting, through statistical elaboration with principal component analysis (PCA). Characterizing aromatic markers were directly quantified on the solid matrix through multiple headspace extraction-HS-SPME (MHS-SPME). Reliable results were obtained with both separative and non-separative methods (where the latter were applicable); the two were in full agreement, RSD% ranging from 1.8 to 7.7% for eugenol in cloves, 2.2-18.4% for carvacrol+thymol in thyme, and 3.1-16.8% for thujones in sage. Copyright © 2014 Elsevier B.V. All rights reserved.

Antimicrobial activity of several herb and spice extracts in culture medium and in vacuum-packaged pork.

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Kong, Baohua; Wang, Jinzhi; Xiong, Youling L

2007-03-01

Extracts prepared from honeysuckle, Scutellaria, Forsythia suspensa (Thunb), cinnamon, and rosemary with 75% ethanol and from clove oil dissolved in 75% ethanol were applied to inoculated agar media to observe their inhibitory effects on the growth of Escherichia coli, Pseudomonas fluorescens, and Lactobacillus plantarum. All the extracts suppressed the growth of these bacteria; Scutellaria exhibited the strongest effect against E. coli. An orthogonal test revealed that the most effective antimicrobial composite extracts were equal-volume mixtures of 0.125 g/ml Scutellaria + 0.5 g/ml honeysuckle + 0.125 g/ml Forsythia + 0.25 g/ml cinnamon and 0.25 g/ml cinnamon + 0.125 g/ml rosemary + 0.25% clove oil. These mixed extracts also produced strong antimicrobial effects in vacuum-packaged fresh pork, with 1.81- to 2.32-log reductions in microbial counts compared with the control when stored for up to 28 days. The sensory panel detected minimal differences in surface color and off-odors between meat samples treated with herb-spice extracts and the control. These results indicate that combined herb and spice extracts can be used as natural antimicrobials for food preservation.

Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation.

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Duncan, Susan E; Moberg, Kayla; Amin, Kemia N; Wright, Melissa; Newkirk, Jordan J; Ponder, Monica A; Acuff, Gary R; Dickson, James S

2017-05-01

Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole black peppercorns and cumin seeds: ethylene oxide (EtO) fumigation and vacuum assisted-steam (82.22 °C, 7.5 psia). Treated and untreated spices/herbs were compared (visual, odor) using sensory similarity testing protocols (α = 0.20; β = 0.05; proportion of discriminators: 20%) to determine if processing altered sensory quality. Analytical assessment of quality (color, water activity, and volatile chemistry) was completed. Irradiation did not alter visual or odor sensory quality of black peppercorn, cumin seed, or oregano but created differences in onion powder, which was lighter (higher L * ) and more red (higher a * ) in color, and resulted in nearly complete loss of measured volatile compounds. EtO processing did not create detectable odor or appearance differences in black peppercorn; however visual and odor sensory quality differences, supported by changes in color (higher b * ; lower L * ) and increased concentrations of most volatiles, were detected for cumin seeds. Steam processing of black peppercorn resulted in perceptible odor differences, supported by increased concentration of monoterpene volatiles and loss of all sesquiterpenes; only visual differences were noted for cumin seed. An important step in process validation is the verification that no effect is detectable from a sensory perspective. © 2017 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists.

Review of antidiabetic fruits, vegetables, beverages, oils and spices commonly consumed in the diet.

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Beidokhti, Maliheh Najari; Jäger, Anna K

2017-04-06

Type 2 diabetes is the most common type of diabetes and its prevalence is rapidly increasing throughout the world. Modifications of lifestyle such as suitable diet and exercise programs along with pharmacotherapy and education of patients are beneficial therapies for patients with type 2 diabetes. The ethnopharmacological use of herbal medicines, many of them part of our diet as spices, vegetables and fruits, has been developed for the treatment of diabetes due to inexpensiveness, easy availability and few side effects. Our aim is to present a review for researchers who are interested in the biologically active dietary plants traditionally utilized in the treatment of diabetes. Information was obtained from a literature search of electronic databases such as Google Scholar, Pubmed, Sci Finder and Cochrane. Common and scientific name of the fruits, vegetables, beverages, oils and spices and the words 'antidiabetic', 'hypoglycemic', 'anti-hyperglycemic', 'type 2 diabetes' were used as keywords for search. Certain fruits and vegetables are functional foods and their consumption reduces the incidence of type 2 diabetes. Hypoglycemic effects of fruits and vegetables may be due to their inducing nature on pancreatic β-cells for insulin secretion, or bioactive compounds such as flavonoids, alkaloids and anthocyanins, which act as insulin-like molecules or insulin secretagogues. This write-up covers hypoglycemic, anti-hyperglycemic and anti-diabetic activities of some dietary fruits, vegetables, beverages, oils and spices and their active hypoglycemic constituents. Including such plant species in the diet might improve management of type 2 diabetes. Copyright © 2017 Elsevier Ireland Ltd. All rights reserved.

Irradiation of spices, herbs and other vegetable seasonings: A compilation of technical data for its authorization and control

International Nuclear Information System (INIS)

1992-02-01

This publication contains a compilation of all available scientific and technical data on the irradiation of spices, herbs and other vegetable seasonings. It is intended to assist governments in considering the authorization of this particular application of radiation processing of food and in ensuring its control in the facility and the control of irradiated food products moving in trade. The Compilation was prepared in response to the requirement of the Codex General Standard for Irradiated Foods and associated Code that radiation treatment of food be justified on the basis of a technological need or of a need to improve the hygienic quality of the food. It was prepared also in response to the recommendations of the FAO/IAEA/WHO/ITC-UNCTAD/GATT International Conference on the Acceptance, Control of and Trade in Irradiated Food (Geneva, 1989) concerning the need for regulatory control of radiation processing of food. It is hoped that the information contained in this publication will assist governments in considering requests for the approval of radiation treatment of spices, herbs and other vegetable seasonings, or requests for authorization to import such irradiated products. Refs and tabs

Spices, herbal xenobiotics and the stomach: friends or foes?

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Al Mofleh, Ibrahim Abdulkarim

2010-06-14

Spices and herbal remedies have been used since ancient times to treat a variety of disorders. It has been experimentally demonstrated that spices, herbs, and their extracts possess antimicrobial, anti-inflammatory, antirheumatic, lipid-lowering, hepatoprotective, nephroprotective, antimutagenic and anticancer activities, besides their gastroprotective and anti-ulcer activities. Despite a number of reports on the toxicity of herbs and spices, they are generally accepted as safer alternatives to conventional therapy against gastric ulcers. To this end, it is also believed, that excessive consumption of spices may favor the pathogenesis of gastric and duodenal ulcer and some studies have substantiated this common perception. Based on various in vivo experiments and clinical studies, on the effects of spices and herbs on gastric ulcers, it has indeed been shown that certain spices do possess remarkable anti-ulcer properties mediated by antisecretory, cytoprotective, antioxidant, and anti-Helicobacter pylori effects and mechanisms regulated by nitric oxide, prostaglandins, non-protein sulfhydryl molecules and epidermal growth factor expression. Accordingly, their consumption may attenuate and help prevent peptic ulcer disease. In the present review, the beneficial effects of spices and herbal nutritive components on the gastric mucosa are discussed against the paradigm of their deleterious potential.

Irradiation of spices and herbs

International Nuclear Information System (INIS)

Saul, C.

1985-01-01

Changes in the microbiology, chemistry, mutagenicity and sensory of spices due to gamma irradiation are discussed. This process has been shown to be safe and wholesome with no effect on product quality or flavour

Comparative study of the effect of dry and wet ginger (Zingiber officinale Roscoe spice on the proximate and microbial safety of soybean beverage

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Adegbola Oladele Dauda

2017-01-01

Full Text Available Soybean beverage, most common nutritious local beverage in Nigeria and in the world, is a high protein beverage used as a dairy milk substitute with the limited utilization due to natural or ambient conditions that serve as growth medium for microorganisms. Hence, it has a short shelf life. This study examines the shelf life of soybean beverage preserved with the ginger spice (dried at 70 ˚C, 80 ˚C, 90 ˚C and 100 ˚C, and 2 g and 4 g of fresh/wet ginger respectively over 7-week period. The samples were (A: plain soybean beverage; B: 200 ml soybean beverage + 2 g of ginger dried at 100 ˚C; C: 200 ml soybean beverage + 2 g ginger dried at 90 ˚C; D: 200 ml soybean beverage + 2 g ginger dried at 80 ˚C; E: 200 ml soybean beverage + 2 g ginger dried at 70 ˚C; F: 200 ml soybean beverage + 2 g fresh ginger; and G: 200 ml soybean beverage + 4 g fresh ginger respectively. The proximate, pH, microbial and sensory analyses of samples ranged as follows: 87.35% - 90.83% for the moisture content; 0.58% - 0.65% ash content; 4.65% - 4.96% protein; 0.10%-0.26% fibre content; 2.06% - 2.98% crude fat and 1.68% - 4.17% carbohydrate, and pH values ranged from 6.2 - 6.5. Microbiological analysis over storage period showed that the control sample ranged from 0.4×106 -8.3×106 cfu/ml, and treated samples from 0.4×106 to 2.4×106 cfu/ml. Low values of the samples treated with dry ginger spice were preserved better than others, probably due to preservative and anti-microbial properties of the spice. Sensory evaluation, carried out by twenty-eight persons, showed that the sample E: (200 ml soymilk+ 2 g ginger dried at 70 ˚C was most preferred (with respect to taste, aroma and overall acceptability, while there was a significant difference in the appearance of the samples.

Comparative study of the effect of dry and wet ginger (Zingiber officinale Roscoe) spice on the proximate and microbial safety of soybean beverage

OpenAIRE

Adegbola Oladele Dauda; Olufunmilola Adunni Abiodun

2017-01-01

Soybean beverage, most common nutritious local beverage in Nigeria and in the world, is a high protein beverage used as a dairy milk substitute with the limited utilization due to natural or ambient conditions that serve as growth medium for microorganisms. Hence, it has a short shelf life. This study examines the shelf life of soybean beverage preserved with the ginger spice (dried at 70 ˚C, 80 ˚C, 90 ˚C and 100 ˚C, and 2 g and 4 g of fresh/wet ginger respectively) over 7-week period. The sa...

Labrador tea--the aromatic beverage and spice: a review of origin, processing and safety.

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Dampc, Anna; Luczkiewicz, Maria

2015-06-01

Labrador tea is a name for the dried leaves of Rhododendron groenlandicum, R. tomentosum or R. neoglandulosum (family Ericaceae, previously genus Ledum) as well as for the beverage native to North America, which is made from them. The above species are rich in the essential oil, which gives a conifer aroma to the tisane. Labrador tea is a valuable source of ascorbic acid, with tonic, improving digestion and relaxing activity. However, this beverage should not be drunk more than once daily because of the ledol and grayanotoxin toxicity. The common recipe for making Labrador tea is to add one teaspoonful of dried leaves to one cup of boiling water and to brew for 5 min. It is often sweetened or enriched with other flavors. Additionally, Labrador tea dried leaves are used to spice meat, soups, sauces, salads, beer, cakes and other dishes. In agriculture, its insecticidal properties can be useful for controlling pests. © 2014 Society of Chemical Industry.

Detection of herbs and spices irradiated through optically stimulated luminescence

International Nuclear Information System (INIS)

Preciado, S.; Agundez A, Z.; Barboza F, M.; Cruz Z, E.

2003-01-01

The irradiation of foods is one of the common practices in several countries of the American and European continents. In spite of the widespread use of irradiation methods and technics of nutritious products, it doesn't exist a method of general use at the present time for the detection of previously submitted foods to irradiation with pasteurization ends or sterilization. In the present work the results are presented obtained in the detection of herbs and spices exposed to radiation in the range of 0.1 - 3 KGy, by means of the photostimulation with light of 470 nm. It was used for it a RIS0 model team TL/OSL-GIVE-15 conditioned with a β ray source, 90 Sr/ 90 Y and a source of light of 50 mW/cm2. samples of chili guajillo were studied, pepper, cumin, mint and camomile; achieving you to detect exhibitions of the order of 8.33x10 -4 KGy that which is indicative of the high sensitivity of the luminescence technique optically stimulated. The answer of the samples with regard to the radiation dose presents a range of lineality for low dose of the order of 0.5 KGy; and supralineal for further dose without to arrive to a saturation stage. (Author)

Flavorings in Context: Spices and Herbs in Medieval Near East

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Lewicka, Paulina B.

2011-01-01

Throughout history, the approach towards imported spices varied from culture to culture. In medieval and early post-medieval Europe, where spices became an exotic object of temporary desire, they were often used unskillfully and in a haphazard manner. In the Ottoman Constantinople, unlike in Europe, it was the moderate use of spices, and not overdosing them, that became a manifestation of status. As deliberate paragons of refinement, the Ottomans depreciated what they considered uncivilized w...

Inhibitory Effects of Culinary Herbs and Spices on the Growth of HCA-7 Colorectal Cancer Cells and Their COX-2 Expression.

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Jaksevicius, Andrius; Carew, Mark; Mistry, Calli; Modjtahedi, Helmout; Opara, Elizabeth I

2017-09-21

It is unclear if the anti-inflammatory properties of culinary herbs and spices (CHS) are linked to their ability to inhibit Colorectal cancer cell (CRC) growth. Furthermore, their therapeutic potential with regards to CRC is unknown. The aim of this study was to establish if the inhibition of HCA-7 CRC cell growth by a selection of culinary herbs and spices (CHS) is linked to the inhibition of the cells' cyclooxygenase-2 (COX-2 )expression, and to investigate their therapeutic potential. CHS inhibited the growth of Human colon adenocarcinoma-7 (HCA-7) cells; the order of potency was turmeric, bay leaf, ginger, sage, and rosemary; their combinations had a synergistic or additive effect on cell growth inhibition. CHS also inhibited COX-2 expression and activity; this action was comparable to that of the specific COX-2 inhibitor Celecoxib. Coincident with COX-2 inhibition was the accumulation of cells in the sub G1 phase of the HCA-7's cell cycle and, using bay leaf and turmeric, the cleavage of caspase 3 and poly (ADP-ribose) polymerase (PARP). This latter effect showed that the effect of these CHS on growth arrest was irreversible, and was comparable to that of the caspase activator Etoposide. This study provides evidence of a link between the inhibition of HCA-7 growth, and its COX-2 expression, by CHS, and their therapeutic potential.

Effects of a behavioral intervention that emphasizes spices and herbs on adherence to recommended sodium intake: results of the SPICE randomized clinical trial.

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Anderson, Cheryl A M; Cobb, Laura K; Miller, Edgar R; Woodward, Mark; Hottenstein, Annette; Chang, Alex R; Mongraw-Chaffin, Morgana; White, Karen; Charleston, Jeanne; Tanaka, Toshiko; Thomas, Letitia; Appel, Lawrence J

2015-09-01

For decades, dietary sodium intake in the United States has remained high, and few studies have examined strategies for maintaining recommended intakes. We examined the effects of a behavioral intervention, which emphasized spices and herbs, on the maintenance of sodium intake at the recommended intake of 1500 mg/d in individuals to whom the US Dietary Guidelines for Americans apply. We conducted a 2-phase study that included adults ≥18 y of age for whom Dietary Guidelines for Americans recommends 1500 mg Na/d. The study was conducted in Baltimore, Maryland, from 2012 to 2014. In phase 1, 55 individuals consumed a low-sodium diet for 4 wk. Participants were provided all foods, snacks, and calorie-containing drinks. In phase 2, 40 participants from phase 1 were randomly assigned to either a behavioral intervention to reduce sodium intake (n = 20) or a self-directed control group (n = 20) for 20 wk. The primary study outcome was the change in mean 24-h urinary sodium excretion during phase 2. Linear regression analyses were used to determine intervention effects on urinary sodium excretion. Participant characteristics were as follows: women: 65%; African American: 88%; hypertension: 63%; diabetes: 18%; mean age: 61 y; and mean body mass index (in kg/m(2)): 30. At the end of phase 2, mean 24-h sodium excretion was lower in the behavioral intervention than in the self-directed group (mean difference: -956.8 mg/d; 95% CI: -1538.7, -374.9 mg/d) after sodium intake at screening was controlled for (P = 0.002). These findings persisted in sensitivity analyses that excluded potentially incomplete urine collections [Mage's equation mean difference: -1090 mg/d (P = 0.001); Joosens' equation mean difference: -796 mg/d (P = 0.04)]. A multifactorial behavioral intervention emphasizing spices and herbs significantly reduced sodium intake. Because of the ubiquity of sodium in the US food supply, multilevel strategies addressing individual behaviors and the food supply are needed

Using Herbs and Spices/Preparing Sauces and Gravies. Learning Activity Pack and Instructor's Guide 5.11. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

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Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…

Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions

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Fahad Mohammed Al-Jasass

2012-01-01

Full Text Available Some Saudi herbs and spices were analyzed. The results indicated that mustard, black cumin, and cress seeds contain high amount of fat 38.45%, 31.95% and 23.19%, respectively, as compared to clove (16.63%, black pepper (5.34% and fenugreek (4.51% seeds. Cress, mustard, black cumin and black pepper contain higher protein contents ranging from 26.61 to 25.45%, as compared to fenugreek (12.91% and clove (6.9%. Crude fiber and ash content ranged from 6.36 to 23.6% and from 3.57 to 7.1%, respectively. All seeds contain high levels of potassium (ranging from 383 to 823 mg/100g, followed by calcium (ranging from 75 to 270 mg/100g, Magnesium (ranged from 42 to 102 mg/100g and iron (ranged from 20.5 to 65 mg/100g. However, zinc, manganese and copper were found at low levels. The major fatty acids in cress and mustard were linolenic acid (48.43% and erucic acid (29.81%, respectively. The lenoleic acid was the major fatty acid in black cumin, fenugreek, black pepper and clove oils being 68.07%, 34.85%, 33.03% and 44.73%, respectively. Total unsaturated fatty acids were 83.24, 95.62, 86.46, 92.99, 81.34 and 87.82% for cress, mustard, black cumin, fenugreek, black pepper and clove, respectively. The differences in the results obtained are due to environmental factors, production areas, cultivars used to produce seeds and also due to the different methods used to prepare these local spices.

The 15-lipoxygenase inhibitory, antioxidant, antimycobacterial activity and cytotoxicity of fourteen ethnomedicinally used African spices and culinary herbs.

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Dzoyem, Jean Paul; Kuete, Victor; McGaw, Lyndy J; Eloff, Jacobus N

2014-10-28

Culinary herbs and spices are widely used ethnomedically across Africa. They are traditionally employed in the treatment of several ailments including inflammation disorders, pain alleviation and infectious diseases. Pharmacological studies are necessary to provide a scientific basis to substantiate their traditional use and safety. In this study, the 15-lipoxygenase inhibitory, antioxidant, antimycobacterial and the cytotoxic activities, total phenolic and flavonoid contents of fourteen edible plants were investigated. The 15-lipoxygenase inhibitory activity was evaluated by the ferrous oxidation-xylenol orange (FOX) assay method. The antioxidant activity was determined using free-radical scavenging assays. The antimycobacterial activity was determined by a broth microdilution method against three species of mycobacteria: Mycobacterium smegmatis, Mycobacterium aurum and Mycobacterium fortuitum using tetrazolium violet as growth indicator. The cytotoxicity was assessed by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay on Vero monkey kidney cells. All the extracts tested had some 15-lipoxygenase inhibitory activity ranging from 32.9 to 78.64%. Adansonia digitata (fruit) had the highest antioxidant capacity (IC₅₀ values of 8.15 μg/mL and 9.16 μg/mL in the DPPH and ABTS assays respectively; TEAC of 0.75 in the FRAP assay) along with the highest amount of total phenolics (237.68 mg GAE/g) and total flavonoids (16.14 mg E/g). There were good correlations between DPPH and ABTS values (R(2) 0.98) and between total phenolics and total flavonoids (R(2) 0.94). Tamarindus indica had significant antimycobacterial activity against Mycobacterium aurum (MIC 78 μg/mL). As could be expected with edible plants, all the extracts had a relatively low cytotoxicity with LC₅₀ values higher than 102 μg/mL with the exception of the two Aframomum species (33 and 74 μg/mL). This study provides scientific support for some of the the traditional uses

Spices in the management of diabetes mellitus.

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Bi, Xinyan; Lim, Joseph; Henry, Christiani Jeyakumar

2017-02-15

Diabetes mellitus (DM) remains a major health care problem worldwide both in developing and developed countries. Many factors, including age, obesity, sex, and diet, are involved in the etiology of DM. Nowadays, drug and dietetic therapies are the two major approaches used for prevention and control of DM. Compared to drug therapy, a resurgence of interest in using diet to manage and treat DM has emerged in recent years. Conventional dietary methods to treat DM include the use of culinary herbs and/or spices. Spices have long been known for their antioxidant, anti-inflammatory, and anti-diabetic properties. This review explores the anti-diabetic properties of commonly used spices, such as cinnamon, ginger, turmeric, and cumin, and the use of these spices for prevention and management of diabetes and associated complications. Copyright © 2016 Elsevier Ltd. All rights reserved.

How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance.

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Issaoui, Manel; Flamini, Guido; Souid, Sondess; Bendini, Alessandra; Barbieri, Sara; Gharbi, Ines; Toschi, Tullia Gallina; Cioni, Pier Luigi; Hammami, Mohamed

2016-06-01

With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as "flavored olive oils", obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

Effect of essential oils prepared from Thai culinary herbs on sessile Candida albicans cultures.

Science.gov (United States)

Hovijitra, Ray S; Choonharuangdej, Suwan; Srithavaj, Theerathavaj

2016-01-01

Although medicinal herbs with fungicidal effects have been ubiquitously employed in traditional medicine, such effects of culinary herbs and spices still have to be elucidated. Therefore, it is noteworthy to determine the antifungal efficacy of some edible herbs used in Thai cuisine against sessile Candida albicans cultures, and to inquire if they can be further utilized as naturally-derived antifungals. Fourteen essential oils extracted from Thai culinary herbs and spices were tested for their antifungal activity against C. albicans using the agar disk diffusion method followed by broth micro-dilution method for the determination of minimum inhibitory concentration (MIC) and minimum fungicidal concentration. The oils with potent antifungal effects against planktonic fungi were then assessed for their effect against sessile fungus (adherent organisms and established biofilm culture). MIC of the oils against sessile C. albicans was evaluated by 2,3-bis-(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide reduction assay. All selected culinary herbs and spices, except galangal, garlic, and turmeric, exhibited inhibitory effects on planktonic yeast cells. Cinnamon bark and sweet basil leaf essential oils exhibited potent fungicidal effect on planktonic and sessile fungus. Sessile MICs were 8-16 times higher than planktonic MICs. Consequently, both cinnamon bark and sweet basil leaf herbal oils seem to be highly effective anti-Candida choices. (J Oral Sci 58, 365-371, 2016).

The use of spices in the production of traditional cheeses

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Renata Josipović

2016-01-01

Full Text Available Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into plant leaves. Sometimes spices are also applied onto the surface of the cheese, and only in rare cases spices are added into the curd. Spices added to cheese improve sensory characteristics, increase the stability and shelf life but also increase the nutritional value. The chemical composition of spices is very complex and every spice has a specific and dominant ingredient that contributes to the flavour of the product and/or its antimicrobial and antioxidant activity. This paper provides an overview of spices and aromatic herbs as natural preservatives that are used in the production of traditional cheeses.

Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review.

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Ameh, Sunday J; Ibekwe, Nneka N; Ebeshi, Benjamin U

2014-08-28

ABSTRACT In the West, sugar-based, ginger flavored beverages may contain hops, other flavorings, fruit juices, and varying levels of ethanol. Ginger ales contain 0.5%v/v; ginger beers >0.5%; and alcoholic ginger beers 0.5 ≤ 11%. Ales are carbonated by pressurized CO 2 , while beers and alcoholic beers are carbonated by yeast or ginger beer plant (GBP). In Africa, grain-based beverages include "fura da nono," "kunu," and "akamu," which are spiced with one or more flavorings including ginger, black pepper, clove, chili pepper, or Aframomum alligator peppers. Spices have flavor because they contain essential oils (EOs), which are composed of aroma-active compounds (AACs). The benefits and toxicities of spices are ascribed to their EOs/AACs contents. Aim: Given the toxic potentials of EOs/AACs vis-à-vis their benefits, this review aimed to investigate the means by which the levels of EOs/AACs in spiced beverages are regulated. Methodology: The benefits and liabilities of key EOs/AACs of spices were identified and described. The methods for assaying them in raw materials and beverages were also identified. Results: There was a dearth of data on the levels of EOs/AACs in both raw and finished goods. Moreover, their assay methods were found to be tedious and costly. The implications of these findings on regulation are discussed. Conclusions: Owing to the practical difficulties in assaying flavors in beverages, both manufacturers and regulators should focus on: (i) the wholesomeness of raw materials; and (ii) good manufacturing practice (GMP). However, studies aimed at developing more robust methods for flavor should continue.

Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms

CERN Document Server

American Society for Testing and Materials. Philadelphia

2004-01-01

1.1 This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have moisture content of 4.5 to 12 % and are available in whole, ground, chopped, or other finely divided forms, or as blends. The blends may contain sodium chloride and minor amounts of dry food materials ordinarily used in such blends. 1.2 This guide covers absorbed doses ranging from 3 to 30 kiloGray (kGy). Note 1—U.S. regulations permit a maximum dose of 30 kGy. (See 21CFR 179.26 Irradiation in the Production, Processing and Handling of Food.) 1.3 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

EPR spectroscopy of spices

Directory of Open Access Journals (Sweden)

R. T. Тimakova

2016-01-01

Full Text Available From 01 January 2017 you enter the interstate standard GOST 33271-2015 “Dry Spices, herbs and vegetable seasonings. Manual exposure in order to combat pathogens and other microorganisms” which States that the absorbed dose of radiation to the spices should be from 3 to 30 kGy. The study found that before the introduction of permissive legislative framework in the consumer market of Russia there are irradiated food products (chili, ground chili, ground spicy chili, black pepper. For radiation monitoring of food safety, we used the method of electron paramagnetic resonance (EPR, which allows quickly and with a high degree of reliability to establish the fact of irradiation. It is established that all samples of spices irradiated with dose of 12 kGy (technology radappertization gave typical spectra of the signals established by the method of electron paramagnetic resonance in the domestic EPR spectrometer, the intensity, amplitude and peak width of the EPR signal of samples of spices with the increase of irradiation dose increases. It is proven that repeated exposure no effect accumulation. Integration with 2017 Russia in the global practi ce of using radiation technologies of processing of food products and food raw materials with the purpose of extending shelf life confirms the need for a data Bank on the radiation sensitivity of various food products to determine the optimal doses and the eff ect of radiation doses on the shelf life and quality of products.

Spice Up Your Life: Adipose Tissue and Inflammation

Science.gov (United States)

Agarwal, Anil K.

2014-01-01

Cells of the immune system are now recognized in the adipose tissue which, in obesity, produces proinflammatory chemokines and cytokines. Several herbs and spices have been in use since ancient times which possess anti-inflammatory properties. In this perspective, I discuss and propose the usage of these culinary delights for the benefit of human health. PMID:24701352

Spice Up Your Life: Adipose Tissue and Inflammation

Directory of Open Access Journals (Sweden)

Anil K. Agarwal

2014-01-01

Full Text Available Cells of the immune system are now recognized in the adipose tissue which, in obesity, produces proinflammatory chemokines and cytokines. Several herbs and spices have been in use since ancient times which possess anti-inflammatory properties. In this perspective, I discuss and propose the usage of these culinary delights for the benefit of human health.

Effect of gamma irradiation on the microbial, chemical quality and the biological activity of some spices and herbs

International Nuclear Information System (INIS)

Abdel-Khalek, H.H.

2008-01-01

This study was conducted to study the effect of gamma irradiation on both the microbial and the chemical quality of cumin, caraway and Mix Spice Powder (MSP) as well as their antioxidant and antimicrobial activities. Irradiation at 10.0 kGy eliminated yeasts and molds, pathogenic bacteria and reduced the total mesophilic and thermophilic bacteria to the permissible limits of WHO. The storage of the irradiated samples at ambient temperature did not significantly affected its microbial quality. Also ? irradiation at 10.0 kGy significantly decreased moisture content and elevated the peroxide value (PV) of all tested spices. On the other hand, such dose did not change the volatile oil content of cumin and caraway seeds, while it was decreased in the case of MSP. In addition, this treatment resulted in 4.4 % reduction in total amino acids of caraway; it resulted in an increase of 3.5 and 4.1 % in case of cumin and MSP, respectively. GLC analysis of essential oils showed irradiation (10.0 kGy) resulted in 2.9 % and 4.4 % loss in the total volatile oil components of cumin and MSP, respectively. On the other hand, such dose did not change in the total volatile oil components of caraway seeds. The storage at ambient temperature for one year of the studied spices (irradiated and non-irradiated) resulted in a decrease in all of the studied chemical properties except peroxide value (PV) which showed gradual increase by extending the storage. The application of the essential oil of cumin, caraway and MSP (200 ppm) compared with BAH and BHT showed significant delay in the oxidation rate in sunflower oil and enhanced the shelf life of the oil. gamma irradiation (10 kGy) showed no significant effect on the antioxidant activity of the essential oil of cumin, caraway and MSP. The antibacterial and antifungal activities of the tested spices and herbs essential oils were studied. Also the minimum inhibitory concentration (MIC) values were recorded for MSP essential oil. The cumin

Effect of gamma irradiation on the microbial, chemical quality and the biological activity of some spices and herbs

Energy Technology Data Exchange (ETDEWEB)

Abdel-Khalek, H H [National Center for Radiation Research and Technology, Atomic Energy Authority, Cairo (Egypt)

2008-07-01

This study was conducted to study the effect of gamma irradiation on both the microbial and the chemical quality of cumin, caraway and Mix Spice Powder (MSP) as well as their antioxidant and antimicrobial activities. Irradiation at 10.0 kGy eliminated yeasts and molds, pathogenic bacteria and reduced the total mesophilic and thermophilic bacteria to the permissible limits of WHO. The storage of the irradiated samples at ambient temperature did not significantly affected its microbial quality. Also ? irradiation at 10.0 kGy significantly decreased moisture content and elevated the peroxide value (PV) of all tested spices. On the other hand, such dose did not change the volatile oil content of cumin and caraway seeds, while it was decreased in the case of MSP. In addition, this treatment resulted in 4.4 % reduction in total amino acids of caraway; it resulted in an increase of 3.5 and 4.1 % in case of cumin and MSP, respectively. GLC analysis of essential oils showed irradiation (10.0 kGy) resulted in 2.9 % and 4.4 % loss in the total volatile oil components of cumin and MSP, respectively. On the other hand, such dose did not change in the total volatile oil components of caraway seeds. The storage at ambient temperature for one year of the studied spices (irradiated and non-irradiated) resulted in a decrease in all of the studied chemical properties except peroxide value (PV) which showed gradual increase by extending the storage. The application of the essential oil of cumin, caraway and MSP (200 ppm) compared with BAH and BHT showed significant delay in the oxidation rate in sunflower oil and enhanced the shelf life of the oil. gamma irradiation (10 kGy) showed no significant effect on the antioxidant activity of the essential oil of cumin, caraway and MSP. The antibacterial and antifungal activities of the tested spices and herbs essential oils were studied. Also the minimum inhibitory concentration (MIC) values were recorded for MSP essential oil. The cumin

Spices: Therapeutic Potential in Cardiovascular Health.

Science.gov (United States)

Rastogi, Subha; Pandey, Madan Mohan; Rawat, Ajay Kumar Singh

2017-01-01

Dietary factors play a key role in the development as well as prevention of certain human diseases, including cardiovascular diseases. Currently there has been an increase in global interest to identify medicinal plants that are pharmacologically effective and have low or no side effects for use in preventive medicine. Culinary herbs and spices are an important part of human nutrition in all the cultures of the world. There is a growing amount of literature concerning the potential benefits of these herbs and spices from a health perspective especially in conferring protection against cardiovascular diseases. The objective of this review is to provide information on the recent scientific findings on some common spices that have a distinct place in folk medicine in several of the Asian countries as well as on their traditional uses for the role they can play in the management of heart diseases and which may be useful in defining cost effective and inexpensive interventions for the prevention and control of CVDs. Systematic literature searches were carried out and the available information on various medicinal plants traditionally used for cardiovascular disorders was collected via electronic search (using Pubmed, SciFinder, Scirus, GoogleScholar, JCCC@INSTIRC and Web of Science) and a library search for articles published in peerreviewed journals. No restrictions regarding the language of publication were imposed. This article highlights the recent scientific findings on four common spices viz. Greater cardamom (Amomum subulatum Roxb.), Coriander (Coriandrum sativum L.), Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Roscoe), for the role they can play in the management of heart diseases. Although they have been used by many cultures since ancient times and have been known to exhibit several medicinal properties, current research shows that they can also be effectively used for the prevention and control of CVDs. Although scientific evidences supporting

Performance of a solar dryer using hot air from roof-integrated solar collectors for drying herbs and spices

Energy Technology Data Exchange (ETDEWEB)

Janjai, S.; Tung, P. [Silpakorn University, Pathom (Thailand). Dept. of Physics

2005-11-01

A solar dryer for drying herbs and spices using hot air from roof-integrated solar collectors was developed. The dryer is a bin type with a rectangular perforated floor. The bin has a dimension of 1.0 m x 2.0 m x 0.7 m. Hot air is supplied to the dryer from fiberglass-covered solar collectors, which also function as the roof of a farmhouse. The total area of the solar collectors is 72 m{sup 2}. To investigate its performance, the dryer was used to dry four batches of rosella flowers and three batches of lemon-grasses during the year 2002-2003. The dryer can be used to dry 200 kg of rosella flowers and lemon-grasses within 4 and 3 days, respectively. The products being dried in the dryer were completely protected from rains and insects and the dried products are of high quality. The solar air heater has an average daily efficiency of 35% and it performs well both as a solar collector and a roof of a farmhouse. (author)

Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits

Science.gov (United States)

Opara, Elizabeth I.; Chohan, Magali

2014-01-01

Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are consumed, normally in small quantities and in combination with other foods, it is unclear what their true benefit is from a health perspective. The aim of this review is to use the literature to discuss how preparative and digestive processes, bioavailability and interactions between foods may influence the bioactive properties of these foods, and whether or not polyphenols are responsible for these properties. Furthermore, this review aims to highlight the challenges that need to be addressed so as to determine the true benefits of these foods and the mechanisms of action that underpin their purported efficacy. PMID:25340982

Public and private standards for dried culinary herbs and spices—Part II

NARCIS (Netherlands)

Schaarschmidt, Sara; Spradau, Franziska; Mank, Helmut; Banach, Jennifer L.; Fels, van der Ine; Hiller, Petra; Appel, Bernd; Bräunig, Juliane; Wichmann-Schauer, Heidi; Mader, Anneluise

2016-01-01

Dried culinary herbs and spices (DCHS) are minor food components with widespread use. Despite their low water activity, some microorganisms—including pathogenic and toxigenic ones—can survive in DCHS. The addition of microbial contaminated DCHS to ready-to-eat food in combination with improper

Optimization of important production factors of a non-alcoholic beverage from roselle calyx, sorghum stem sheath and local spices

Directory of Open Access Journals (Sweden)

Adekanye, B.R.,

2017-10-01

Full Text Available RSM was used to optimize the important processing variables for a non-alcoholic beverage (NAB from roselle calyx, sorghum stem sheath and two local spices. A CCRD consisting of six variables reduced to five for mathematical convenience [Roselle Calyx/Sorghum Stem Sheath, (RC/SSS, 0-75/25-100 g, ginger (0-1.50 g/100ml, Alligator Pepper (AP, 0-1.50 g/100ml, Extraction Temperature (ET, 80-100oC and Time of Extraction (TOE, 20-40 min] with five coded levels (-2,-1, 0, +1, +2 were studied with two replications, making 54 experiments. Mathematical models were developed for the responses [Vitamin C (VC, Total Carotenoids (TC, 1, 1 -Diphenyl-2-picrylhydrazyl (DPPH, Total Phenols (TP, pH, Total Titratable Acidity (TTA] for making a prediction during NAB production. Storage stability indices [pH, VC, TTA, Total Viable (TVC and coliform counts] of the beverage were monitored for 28 days. The optimum processing variables were RC/SSS, 66.67 g/33.33 g; ginger, 0.375 g/100ml; AP, 0.375 g/100ml; ET, 85°C; and TOE, 35 min, yielding actual values of 15.33, 1757.2, 0.306 (mg/100ml, 89.21% for VC, TC, TP and DPPH respectively. The developed mathematical models for the measured responses could be successfully used for their prediction during non-alcoholic beverage production with a correlation coefficient (R2 ranging from 0.84-0.99. Reduction in pH (4.98-2.66 and VC (15.33 -12.69 mg/100 ml were observed while TTA increased (1.70-5.02% during storage. There was no coliform growth throughout the storage period, however, after 7 days, TVC was 7x102 CFU/ml.

Multi elemental analysis of indigenous food spices in Southern Ethiopia using INAA technique

International Nuclear Information System (INIS)

Melkegna, T.H.; Chaubey, A.K.; Beyene, G.A.; Bitewlign, T.A.

2017-01-01

The objective of this study is a quantitative and qualitative analysis of essential and trace elements of four indigenous Ethiopian spices and herbs using instrumental neutron activation analysis technique. Results obtained for 16 elements: Major elements; Mg, Cl, and K; Minor elements; Na, Fe, and Mn, Zn, Br. While Al, V, Sm, Sc, La, Ba, Eu, Rb were found in traces. The spices, Affromumom korarima and Lippa Adonesis var. Koseret sebsebe were found to be very good sources of essential trace elements like Fe, Zn and Mn. The highest concentration of Mg was found in Ajowan whereas K and Fe were measured in Coriander seeds. The average daily dietary intake of some essential elements from the use of these spices were found to be below the recommended upper limit by WHO. (author)

Determination of volatiles produced during radiation processing in food and medicinal herbs

International Nuclear Information System (INIS)

Salum, Debora Christina

2008-01-01

In order to protect food from pathogenic microorganisms as well as to increase its shelf life while keeping sensorial properties (e.g. odor and taste), once the latter are one of the main properties required by spice buyers, it is necessary to analyze volatile formation from irradiation of medicinal and food herbs. The aim of the present study was to analyze volatile formation from Co irradiation of Laurus Cinnamomum, Piper Nigrum, Origanum Vulgare and Myristica Fragans. Possible changes on the odor of these herbs are evaluated by characterizing different radiation doses and effects on sensorial properties in order to allow better application of irradiation technology. l he samples have been irradiated in plastic packages by making use of a 60 Co Gamma irradiator. Irradiation doses of 0, 5, 10, 15, 20 and 25kGy have been tested. For the analysis of the samples, SPME has been applied, while for the analysis of volatile compounds, CG/MS. Spice irradiation has promoted mostly decrease in volatile compounds when doses of 5, 10, 15, 20 and 25kGy were used. For Laurus cinnamomum, the irradiation decreased volatile by nearly 56% and 89.5% respectively, comparing to volatile from a sample which has not been previously irradiated. Differently from other spices analyzed, irradiation on Myristica Fragans has increased volatile compounds except for 4-terpineol. The miristicine (toxic substance when in large quantities, commonly mentioned as narcotic) has increased by nearly 80%. For Origanum Vulgare and Piper Nigrum, significant decrease in volatile compounds have been found, mainly when it comes to 25 kGy irradiation. In general, results indicate loss of sensorial quality of spices. (author)

LC-PDA-ESI/MS Identification of the Phenolic Components of Three Compositae Spices: Chamomile, Tarragon, and Mexican Arnica

Science.gov (United States)

Chamomile (Matricaria chamomilla L.), tarragon (Artemisia dracunculus L.) and Mexican arnica (Heterotheca inuoides) are common compositae spices and herbs found in the US market. They contain flavonoids and hydroxycinnamates that are potentially beneficial to human health. A standardized LC-PDA-ESI...

[Preferences of the powdered spices choice to the meal by professionally working persons in relation to the innovative changes in their manufacturing].

Science.gov (United States)

Bortnowska, Grazyna; Kałuzna-Zajaczkowska, Justyna

2011-01-01

The objective of this study was to evaluate preferences and frequency choice of commercially available powdered spices, applied to the dishes prepared at home by professionally working persons as well as factors which determine the acceptance of innovative changes in relation to the number and type of components used for their manufacturing. It was shown that above 80% mixtures of spices contained except vegetable spices also other flavourings, spice-products and functional additives but mostly monosodium glutamate (MSG) and sodium chloride. The respondents mostly accepted multicomponent powdered spices, manufactured with the application of new technologies which permitted creation original tastes and next their health-promoting role as well as convenience in use however, without changes in recipe. The women declared that to the dishes prepared at home usually applied herb spices. Conversely, the men mostly liked and often chose spices with savoury and distinctive taste and most willingly multicomponent ones which were suitable for flavour improvement of many dishes.

Detection of herbs and spices irradiated through optically stimulated luminescence; Deteccion de hierbas y especias irradiadas mediante luminiscencia opticamente estimulada

Energy Technology Data Exchange (ETDEWEB)

Preciado, S.; Agundez A, Z.; Barboza F, M. [Centro de Investigacion en Fisica, Universidad de Sonora, A.P. 5-088, 83190 Hermosillo, Sonora (Mexico); Cruz Z, E. [Instituto de Ciencias Nucleares de la UNAM, 04510 Mexico D.F. (Mexico)

2003-07-01

The irradiation of foods is one of the common practices in several countries of the American and European continents. In spite of the widespread use of irradiation methods and technics of nutritious products, it doesn't exist a method of general use at the present time for the detection of previously submitted foods to irradiation with pasteurization ends or sterilization. In the present work the results are presented obtained in the detection of herbs and spices exposed to radiation in the range of 0.1 - 3 KGy, by means of the photostimulation with light of 470 nm. It was used for it a RIS0 model team TL/OSL-GIVE-15 conditioned with a {beta} ray source, {sup 90}Sr/{sup 90}Y and a source of light of 50 mW/cm2. samples of chili guajillo were studied, pepper, cumin, mint and camomile; achieving you to detect exhibitions of the order of 8.33x10{sup -4} KGy that which is indicative of the high sensitivity of the luminescence technique optically stimulated. The answer of the samples with regard to the radiation dose presents a range of lineality for low dose of the order of 0.5 KGy; and supralineal for further dose without to arrive to a saturation stage. (Author)

Detection irradiated shallot (Allium Cepa) and spices using technique of Photo Stimulated Luminescence (PSL)

International Nuclear Information System (INIS)

Noor Azianti Abd Rashid

2012-01-01

This study was carried out to investigate the effectiveness of Photo Stimulated Luminescence (PSL) in detecting the food that has been irradiated qualitatively and quantitatively. The samples used were onions (Allium Cepa) and spices. The shallots which are from India and Thailand was irradiated using Gamma Cell at dose of 0 kGy, 0.2 kGy, 0.4 kGy and 1.0. While for the spices, there were 10 types of spices used such as powder of paprika, parsley, turmeric, tarragon, coriander, mint leaves, basil, rosemary flower, chives and herbs mixture which was irradiated at the dose of 0 kGy and 8.7 kGy respectively. The result shows that the PSL method could differentiate samples which are irradiated and not irradiated. Even though the PSL value increases proportionally to the radiation dose, the relationship between these two means are not that clearly clarified and needed to be studied furthermore.(author)

MER SPICE Interface

Science.gov (United States)

Sayfi, Elias

2004-01-01

MER SPICE Interface is a software module for use in conjunction with the Mars Exploration Rover (MER) mission and the SPICE software system of the Navigation and Ancillary Information Facility (NAIF) at NASA's Jet Propulsion Laboratory. (SPICE is used to acquire, record, and disseminate engineering, navigational, and other ancillary data describing circumstances under which data were acquired by spaceborne scientific instruments.) Given a Spacecraft Clock value, MER SPICE Interface extracts MER-specific data from SPICE kernels (essentially, raw data files) and calculates values for Planet Day Number, Local Solar Longitude, Local Solar Elevation, Local Solar Azimuth, and Local Solar Time (UTC). MER SPICE Interface was adapted from a subroutine, denoted m98SpiceIF written by Payam Zamani, that was intended to calculate SPICE values for the Mars Polar Lander. The main difference between MER SPICE Interface and m98SpiceIf is that MER SPICE Interface does not explicitly call CHRONOS, a time-conversion program that is part of a library of utility subprograms within SPICE. Instead, MER SPICE Interface mimics some portions of the CHRONOS code, the advantage being that it executes much faster and can efficiently be called from a pipeline of events in a parallel processing environment.

Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices

Directory of Open Access Journals (Sweden)

Zvonimira Medverec Knežević

2015-01-01

Full Text Available The study focuses on developing novel cott age cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation of phenolic compounds, antioxidant capacity and antibacterial activity of spices and cheese samples were evaluated. The cheese containing fresh pepper and fresh and dried herbs showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. Dry rosemary had the highest antioxidant and antibacterial activity due to high mass fractions of caffeic and rosmarinic acids as well as high mass fractions of flavones and phenolic diterpenes. The plant extracts examined in vitro and in situ effectively reduce numbers of foodborne pathogens like Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, and therefore have potential as natural preservatives and antioxidants.

Classification and prediction of gamma-irradiation of ten commercial herbs and spices by multivariate evaluation of properties of their extracts

International Nuclear Information System (INIS)

Polovka, M.; Suhaj, M.

2013-01-01

Antioxidant activity, dry matter content, extractability, total phenolic compounds content and CIE L*a*b* colour characteristics of methanolic extracts of 10 spices exposed to γ-irradiation doses from 0 kGy (reference) to 30 kGy were evaluated in different time intervals after the irradiation by means of UV-VIS spectrophotometry in order to assess the influence of γ-irradiation and post-irradiation storage on spices quality. Experimental data revealed that γ-irradiation itself did not cause so dramatic changes as the subsequent post-irradiation storage, or, that the changes were, at least, comparable. Multivariate statistical methods (factor analysis, canonical discriminant analysis and kth-nearest neighbour classification) facilitated differentiation of irradiated spices from the corresponding references and γ-radiation dose prediction on the basis of processing of experimentally determined characteristics of their extracts. In case of samples exposed to 0 kGy, 10 kGy and 30 kGy, differentiation and classification correctness higher than 85% was reached. In case of 0 kGy and 30 kGy samples differentiation, for 8 spices absolutely correct recognition was achieved and, for remaining 2 spices, still sufficient recognition correctness of 75% and 92.8%, respectively, was achieved. By the statistical models used, more than 90% correctness of dose prediction was achieved in the majority of cases. (author)

Free radical scavenging activity of ethanolic extracts from herbs and spices commercialized in Brazil

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Lilian Regina Barros Mariutti

2008-12-01

Full Text Available Ethanolic extracts from 23 different dried herbs and spices commercialized in Brazil were investigated for their free radical scavenging properties using the stable free radicals 2,2'-diphenyl-β-picrylhydrazyl (DPPH• and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS•+, and Trolox as reference (TEAC for both radicals. The kinetic curves for both radicals showed to follow the first order kinetics model and the decay rate constant (k obs was calculated. For all the samples, the two methods showed a good linear TEAC correlation, indicating that the average reactivity of the compounds present in the ethanolic extracts was similar. Sage and rosemary extracts showed the highest free radical scavenging capacities, while onion showed negligible activity and colorifico, one of the most consumed spices in Brazil, showed low ABTS•+ scavenging activity. Three distinct situations were found for the extracts concerning the DPPH• scavenging capacities: (1 extracts, like rosemary and laurel, that presented the same efficient concentrations (EC50 but differed in the TEAC values and velocities of action (k obs, (2 extracts, such as garlic and basil, that showed similar EC50 and TEAC values, but different k obs values and (3 extracts that reacted at the same velocities but completely differed in the free radical scavenging capacities, like black pepper, savory, nutmeg, rosemary and sage. Similar considerations could be done for the ABTS•+ results. For the first time the ABTS•+ scavenging activity for allspice, basil, cardamom, chives, colorifico, cumin, dill, laurel, marjoram, parsley and tarragon was reported.Extratos etanólicos de 23 ervas e condimentos desidratados comercializados no Brasil foram analisados quanto as suas propriedades antioxidantes utilizando os radicais 2,2'-difenil-β-picrilhidrazil (DPPH• e ácido 2,2'-azino-bis(3-etilbenzotiazolina-6-sulfônico (ABTS•+, Trolox foi usado como referência para ambos radicais

Chemoprevention of Rat Mammary Carcinogenesis by Apiaceae Spices

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Farrukh Aqil

2017-02-01

Full Text Available Scientific evidence suggests that many herbs and spices have medicinal properties that alleviate symptoms or prevent disease. In this study, we examined the chemopreventive effects of the Apiaceae spices, anise, caraway, and celery seeds against 17β-estrogen (E2-mediated mammary tumorigenesis in an ACI (August-Copenhagen Irish rat model. Female ACI rats were given either control diet (AIN 93M or diet supplemented with 7.5% (w/w of anise, caraway, or celery seed powder. Two weeks later, one half of the animals in each group received subcutaneous silastic implants of E2. Diet intake and body weight were recorded weekly, and animals were euthanized after 3 and 12 weeks. E2-treatment showed significantly (2.1- and 3.4-fold enhanced growth of pituitary gland at 3 and 12 weeks, respectively. All test spices significantly offset the pituitary growth by 12 weeks, except celery which was effective as early as three weeks. Immunohistochemical analysis for proliferative cell nuclear antigen (PCNA in mammary tissues showed significant reduction in E2-mediated mammary cell proliferation. Test spices reduced the circulating levels of both E2 and prolactin at three weeks. This protection was more pronounced at 12 weeks, with celery eliciting the highest effect. RT-PCR and western blot analysis were performed to determine the potential molecular targets of the spices. Anise and caraway diets significantly offset estrogen-mediated overexpression of both cyclin D1 and estrogen receptor α (ERα. The effect of anise was modest. Likewise, expression of CYP1B1 and CYP1A1 was inhibited by all test spices. Based on short-term molecular markers, caraway was selected over other spices based on its enhanced effect on estrogen-associated pathway. Therefore, a tumor-end point study in ACI rats was conducted with dietary caraway. Tumor palpation from 12 weeks onwards revealed tumor latency of 29 days in caraway-treated animals compared with first tumor appearance at 92

Chemoprevention of Rat Mammary Carcinogenesis by Apiaceae Spices.

Science.gov (United States)

Aqil, Farrukh; Jeyabalan, Jeyaprakash; Munagala, Radha; Ravoori, Srivani; Vadhanam, Manicka V; Schultz, David J; Gupta, Ramesh C

2017-02-16

Scientific evidence suggests that many herbs and spices have medicinal properties that alleviate symptoms or prevent disease. In this study, we examined the chemopreventive effects of the Apiaceae spices, anise, caraway, and celery seeds against 17β-estrogen (E2)-mediated mammary tumorigenesis in an ACI (August-Copenhagen Irish) rat model. Female ACI rats were given either control diet (AIN 93M) or diet supplemented with 7.5% ( w / w ) of anise, caraway, or celery seed powder. Two weeks later, one half of the animals in each group received subcutaneous silastic implants of E2. Diet intake and body weight were recorded weekly, and animals were euthanized after 3 and 12 weeks. E2-treatment showed significantly (2.1- and 3.4-fold) enhanced growth of pituitary gland at 3 and 12 weeks, respectively. All test spices significantly offset the pituitary growth by 12 weeks, except celery which was effective as early as three weeks. Immunohistochemical analysis for proliferative cell nuclear antigen (PCNA) in mammary tissues showed significant reduction in E2-mediated mammary cell proliferation. Test spices reduced the circulating levels of both E2 and prolactin at three weeks. This protection was more pronounced at 12 weeks, with celery eliciting the highest effect. RT-PCR and western blot analysis were performed to determine the potential molecular targets of the spices. Anise and caraway diets significantly offset estrogen-mediated overexpression of both cyclin D1 and estrogen receptor α (ERα). The effect of anise was modest. Likewise, expression of CYP1B1 and CYP1A1 was inhibited by all test spices. Based on short-term molecular markers, caraway was selected over other spices based on its enhanced effect on estrogen-associated pathway. Therefore, a tumor-end point study in ACI rats was conducted with dietary caraway. Tumor palpation from 12 weeks onwards revealed tumor latency of 29 days in caraway-treated animals compared with first tumor appearance at 92 days in

Use of different spices as potential natural antioxidant additives on cooked beans (Phaseolus vulgaris). Increase of DPPH radical scavenging activity and total phenolic content.

Science.gov (United States)

Pereira, Marina Pelincer; Tavano, Olga Luisa

2014-12-01

Herbs and spices, excellent sources of phenolic compounds, can be considered potential antioxidant additives. The use of spices must strike a balance between their potential antioxidant capabilities during preparation and the flavor acceptance, in order to avoid rejection of the food. The aimed of this study is to evaluate the influence of different spices and their concentrations on cooked common beans, focusing its potential as antioxidant additives. Onion, parsley, spring onion, laurel and coriander increased the antioxidant activity of preparation when used at 7.96 g of onion, 1.06 g parsley, 3.43 g spring onion, 0.25 g laurel (dry leaves), and 0.43 g coriander/100 g of cooked beans. Besides, these spices concentrations enhance total phenolics and alter the mixture protein digestibility minimally. For garlic samples it was not possible to establish a concentration that increases the antioxidant activity of cooked beans.

Spice allergy.

Science.gov (United States)

Chen, James L; Bahna, Sami L

2011-09-01

To provide a review on spice allergy and its implementation in clinical practice. PubMed searches were performed using spice allergy as the keyword for original and review articles. Selected references were also procured from the reviewed articles' references list. Articles were selected based on their relevance to the topic. Spices are available in a large variety and are widely used, often as blends. Spice allergy seems to be rare, reportedly affecting between 4 and 13 of 10,000 adults and occurring more often in women because of cosmetic use. No figures were available on children. Most spice allergens are degraded by digestion; therefore, IgE sensitization is mostly through inhalation of cross-reacting pollens, particularly mugwort and birch. The symptoms are more likely to be respiratory when exposure is by inhalation and cutaneous if by contact. Studies on skin testing and specific IgE assays are limited and showed low reliability. The diagnosis primarily depends on a good history taking and confirmation with oral challenge. The common use of spice blends makes identifying the particular offending component difficult, particularly because their components are inconsistent. Spices are widely used and contain multiple allergens, yet spice allergy is probably markedly underdiagnosed. There is a need for reliable skin testing extracts and serum specific IgE assays. Currently, the diagnosis depends on a good history taking and well-designed titrated challenge testing. Until immunotherapy becomes developed, treatment is strict avoidance, which may be difficult because of incomplete or vague labeling. Copyright © 2011 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

What Is Spice?

Science.gov (United States)

... Week® Enter Search Term(s): Teens / Drug Facts / Spice Spice Street names: Fake Weed, Moon Rocks, Skunk Print Expand All Revised May 2017 What is spice? Photo by DEA Also known as: Black Mamba, ...

In vitro and in vivo antifungal activities of selected Cameroonian dietary spices.

Science.gov (United States)

Dzoyem, Jean Paul; Tchuenguem, Roland T; Kuiate, Jules R; Teke, Gerald N; Kechia, Frederick A; Kuete, Victor

2014-02-17

Spices and herbs have been used in food since ancient times to give taste and flavor and also as food preservatives and disease remedies. In Cameroon, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their antifungal potential.The present work was designed to assess the antifungal properties of extracts from spices used in Cameroonian dietary. The in vitro antifungal activities of twenty three extracts from twenty one spices were assessed by the broth micro-dilution method against eight fungi. Also, the in vivo activity of Olax subscorpioidea extract (the most active extract) was evaluated in rat model of disseminated candidiasis due to Candida albicans by estimating the fungal burden in blood and kidney. Seven extracts (30%) exhibited moderate to significant antifungal activities, inhibiting the growth of the microorganisms at concentrations ranging from 0.048 to 0.39 mg/mL. Olax subscorpioidea extract exhibited the highest antifungal activity particularly against Candida albicans and Candida tropicalis (MIC of 0.097 mg/mL and 0.048 mg/mL respectively). Sixteen extracts (70%) were weakly active (MICs > 6.25 mg/mL). Oral administration of O. subscorpioidea extract at the dose 2 g/kg of body weight (bw) to artificially infected rats revealed a drop in the number of colony forming units per milliliter (cfu/mL) of Candida albicans cells in the blood below the detection limit (100 cfu/mL) while a modest decrease was observed in the kidney. The present work shows that some of the spices studied possess interesting antifungal properties and could be used to treat candidiasis. Among the plant species tested, Olax subscorpioidea displayed the most promising result.

Review of Antidiabetic Fruits, Vegetables, Beverages, Oils and Spices commonly consumed in the Diet

DEFF Research Database (Denmark)

Beidokhti, Maliheh Najari; Jäger, Anna K

2017-01-01

for patients with type 2 diabetes. The ethnopharmacological use of herbal medicines, many of them part of our diet as spices, vegetables and fruits, has been developed for the treatment of diabetes due to inexpensiveness, easy availability and few side effects. AIM OF THE STUDY: Our aim is to present a review...

Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India.

Science.gov (United States)

Siruguri, Vasanthi; Bhat, Ramesh V

2015-01-11

Measurement of dietary intake of spices is gaining significance because of recognition of their health promoting benefits as well as its use for risk assessment of contaminant exposures. Estimating intake of spices at the individual level, presents several challenges since various spices are used as an integrated part of a prepared food and consumed in amounts much smaller than other dietary components. The objective of the present study is to assess intake of spices at the household and individual level on the basis of pattern of spice use and portion size of spice consumed from routinely prepared dishes in Hyderabad city in Southern India. The study was conducted in 100 households in urban areas of Hyderabad city in India with the help of a spice intake questionnaire that was prepared to collect information on the pattern of spice use, frequency, and quantity of spice consumption of 17 spices routinely used in Indian cuisine. The quantity of spice intake was assessed by measuring portion size of spice consumed from the quantity of i) spices added in routinely prepared dishes and ii) the prepared dish consumed by an individual. Based on the type of dish prepared and frequency of preparing the dishes, 11 out of 17 spices were found to be consumed by more than 50% of the households. Maximum number of spices was consumed at weekly frequencies. Red chillies and turmeric were the most frequently consumed spices by 100% of the households. The mean total intake of spices was observed to be higher through dishes consumed daily (10.4 g/portion) than from those consumed at weekly or monthly frequencies. Highest portion size intake was observed for chillies (mean 3.0 g; range 0.05-20.2 g) and lowest for nutmeg (mean 0.14 g; range 0.02-0.64 g) and mace (mean 0.21 g; range: 0.02-0.6 g). The study suggested that assessment of intake of spices varies with frequency of use of spices and type of dish consumed. Portion size estimations of spices consumed and the frequency of

Medi SPICE : an update

OpenAIRE

Mc Caffery, Fergal; Dorling, Alec; Casey, Valentine

2010-01-01

peer-reviewed This paper provides an update on the development of a software process assessment and improvement model (Medi SPICE) specifically for the medical device industry. The development of Medi SPICE was launched at the SPICE 2009 Conference. Medi SPICE will consist of a Process Reference Model and a Process Assessment Model. The Medi SPICE Process Assessment Model will be used to perform conformant assessments of the software process capability of medical device suppliers in accord...

ESR detection of free radicals in gamma irradiated spices and other foodstuffs

Energy Technology Data Exchange (ETDEWEB)

Pilbrow, J.R.; Troup, G.J.; Hutton, D.R. [Monash Univ., Clayton, VIC (Australia). Dept. of Physics; Hunter, C.R. [Monash Univ., Clayton, VIC (Australia). Dept. of Astronomy

1996-12-31

Irradiation of various food products, including vegetables, fruits, meats, seafoods, herbs, spices and seeds by appropriate doses of {gamma}-rays has for many years been suggested as a means of killing or sterilizing bacteria, viruses and pests and, therefore, as a means of preserving the foods. The position of food irradiation has been under review in Australia generally, through consumer organisations and by a Federal Government (House of Representatives) inquiry. From these reviews and inquiries, recommendations for irradiation, packaging, and labelling etc., are emerging with, for example, an NH and MRC recommended maximum dose of 10 kGy for Australia, with 6 kGy being a minimum dose for grains and spices. In early studies, electron spin resonance (ESR) spectroscopy was used to detect stable free radicals in bone and cuticle and it was demonstrated that {gamma}-irradiation breaks down proteins and DNA. Earlier studies suggested that induced free radical signals in spices rapidly decayed to negligible levels after three weeks, especially if some moisture was present. Although the members of the Monash group do not carry out research formally in the area of food technology, participation in the ADMIT program was appropriate given the availability of suitable ESR and {sup 137}Cs irradiation facilities and interest both politically and amongst consumer groups regarding food irradiation. (author).

ESR detection of free radicals in gamma irradiated spices and other foodstuffs

International Nuclear Information System (INIS)

Pilbrow, J.R.; Troup, G.J.; Hutton, D.R.; Hunter, C.R.

1996-01-01

Irradiation of various food products, including vegetables, fruits, meats, seafoods, herbs, spices and seeds by appropriate doses of γ-rays has for many years been suggested as a means of killing or sterilizing bacteria, viruses and pests and, therefore, as a means of preserving the foods. The position of food irradiation has been under review in Australia generally, through consumer organisations and by a Federal Government (House of Representatives) inquiry. From these reviews and inquiries, recommendations for irradiation, packaging, and labelling etc., are emerging with, for example, an NH and MRC recommended maximum dose of 10 kGy for Australia, with 6 kGy being a minimum dose for grains and spices. In early studies, electron spin resonance (ESR) spectroscopy was used to detect stable free radicals in bone and cuticle and it was demonstrated that γ-irradiation breaks down proteins and DNA. Earlier studies suggested that induced free radical signals in spices rapidly decayed to negligible levels after three weeks, especially if some moisture was present. Although the members of the Monash group do not carry out research formally in the area of food technology, participation in the ADMIT program was appropriate given the availability of suitable ESR and 137 Cs irradiation facilities and interest both politically and amongst consumer groups regarding food irradiation. (author)

Anti-tumorigenic activity of five culinary and medicinal herbs grown under greenhouse conditions and their combination effects.

Science.gov (United States)

Yi, Weiguang; Wetzstein, Hazel Y

2011-08-15

Herbs and spices have been used as food preservatives, flavorings, and in traditional medicines for thousands of years. More and more scientific evidence supports the medicinal properties of culinary herbs. Colon cancer is the third leading cause of cancer death in the USA, and the fourth most common form of cancer worldwide. The objectives of this study were to evaluate the antitumor activity of five selected herbs grown under greenhouse conditions, and to study the potential synergistic effects among different herbal extract combinations. Thyme, rosemary, sage, spearmint, and peppermint extracts significantly inhibited SW-480 colon cancer cell growth, with sage extracts exhibiting the highest bioactivity, with 50% inhibition at 35.9 µg mL⁻¹, which was equivalent to 93.9 µg dried leaves mL⁻¹ of culture medium. Some mixtures of different herbal extracts had combination effects on cancer cell growth. The inhibitory effects of peppermint + sage combinations at a 1:1 ratio were significantly higher than rosemary + sage combinations at 1:1 ratio, although peppermint extracts showed lower inhibition than rosemary extracts. Extracts from herb species (thyme, rosemary, sage, spearmint and peppermint) can significantly inhibit the growth of human colon cancer cells. Mixtures of herb extracts can have combination effects on cancer cell growth. The study suggests that these five herbs may have potential health benefits to suppress colon cancer. Copyright © 2011 Society of Chemical Industry.

Exposure to airborne microorganisms and endotoxin in herb processing plants.

Science.gov (United States)

Dutkiewicz, J; Krysińska-Traczyk, E; Skórska, C; Sitkowska, J; Prazmo, Z; Golec, M

2001-01-01

Microbiological air sampling was performed in two herb processing plants located in eastern Poland. Air samples for determination of the levels of bacteria, fungi, dust and endotoxin were collected at 14 sites during cleaning, cutting, grinding, sieving, sorting and packing of 11 kinds of herbs (nettle, caraway, birch, celandine, marjoram, mint, peppermint, sage, St. John's wort, calamus, yarrow), used for production of medications, cosmetics and spices. It was found that processing of herbs was associated with a very high pollution of the air with bacteria, fungi, dust and endotoxin. The numbers of microorganisms (bacteria and fungi) in the air of herb processing plants ranged within 40.6-627.4 x 10(3) cfu/m3 (mean +/- S.D = 231.4 +/- 181.0 x 10(3) cfu/m3). The greatest concentrations were noted at the initial stages of production cycle, during cleaning, cutting and grinding of herbs. The numbers of airborne microorganisms were also significantly (pnettle, yarrow and mint. The values of the respirable fraction of airborne microflora in the examined facilities varied within a fairly wide range and were between 14.7-67.7%. The dominant microorganisms in the air of herb processing plants were mesophilic bacteria, among which endospore-forming bacilli (Bacillus spp.) and actinomycetes of the species Streptomyces albus were most numerous. Among Gram-negative bacteria, the most common was endotoxin-producing species Alcaligenes faecalis. Altogether, 37 species or genera of bacteria and 23 species or genera of fungi were identified in the air of herb processing plants, of these, 11 and 10 species or genera respectively were reported as having allergenic and/or immunotoxic properties. The concentrations of dust and bacterial endotoxin in the air of herb processing plants were large with extremely high levels at some sampling sites. The concentrations of airborne dust ranged within 3.2-946.0 mg/m3 (median 18.1 mg/m3), exceeding at 13 out of 14 sampling sites the Polish OEL

Examining Mars with SPICE

Science.gov (United States)

Acton, Charles H.; Bachman, Nathaniel J.; Bytof, Jeff A.; Semenov, Boris V.; Taber, William; Turner, F. Scott; Wright, Edward D.

1999-01-01

The International Mars Conference highlights the wealth of scientific data now and soon to be acquired from an international armada of Mars-bound robotic spacecraft. Underlying the planning and interpretation of these scientific observations around and upon Mars are ancillary data and associated software needed to deal with trajectories or locations, instrument pointing, timing and Mars cartographic models. The NASA planetary community has adopted the SPICE system of ancillary data standards and allied tools to fill the need for consistent, reliable access to these basic data and a near limitless range of derived parameters. After substantial rapid growth in its formative years, the SPICE system continues to evolve today to meet new needs and improve ease of use. Adaptations to handle landers and rovers were prototyped on the Mars pathfinder mission and will next be used on Mars '01-'05. Incorporation of new methods to readily handle non-inertial reference frames has vastly extended the capability and simplified many computations. A translation of the SPICE Toolkit software suite to the C language has just been announced. To further support cartographic calculations associated with Mars exploration the SPICE developers at JPL have recently been asked by NASA to work with cartographers to develop standards and allied software for storing and accessing control net and shape model data sets; these will be highly integrated with existing SPICE components. NASA specifically supports the widest possible utilization of SPICE capabilities throughout the international space science community. With NASA backing the Russian Space Agency and Russian Academy of Science adopted the SPICE standards for the Mars 96 mission. The SPICE ephemeris component will shortly become the international standard for agencies using the Deep Space Network. U.S. and European scientists hope that ESA will employ SPICE standards on the Mars Express mission. SPICE is an open set of standards, and

Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.

Science.gov (United States)

Bhardwaj, Raju Lal; Pandey, Shruti

2011-07-01

The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more then 20-25 percent of fruits and vegetables are spoiled before utilization. Despite being the world's second largest producer of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency, bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties. Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could think of a new product development through blending in the form of a natural health drink, which may also serve as an appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages.

Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor malt

Directory of Open Access Journals (Sweden)

Sara F. A. Baidab

2016-10-01

Full Text Available  In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract.  The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days of the Feterita grains showed significant (P ≤ 0.05 differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (P ≤ 0.05 with increased the malting time (days, while there was a significant (P ≤ 0.05 reduction in oil and starch  content  during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (P ≤ 0.05 were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively. The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL compared to the non-alcoholic beverage (32.96 kcal/100 mL.

Effect of some high consumption spices on hemoglobin glycation.

Science.gov (United States)

Naderi, G H; Dinani, Narges J; Asgary, S; Taher, M; Nikkhoo, N; Boshtam, M

2014-01-01

Formation of glycation products is major factor responsible in complications of diabetes. Worldwide trend is toward the use of natural additives in reducing the complications of diseases. Therefore, there is a growing interest in natural antiglycation found in plants. Herbs and spices are one of the most important targets to search for natural antiglycation from the point of view of safety. This study investigated the ability of some of the spices to inhibit glycation process in a hemoglobin/glucose model system and compared their potency with each other. For this subject the best concentration and time to incubate glucose with hemoglobin was investigated. Then the glycosylation degree of hemoglobin in the presence of extracts by the three concentrations 0.25, 0.5 and 1 μg/ml was measured colorimetrically at 520 nm. Results represent that some of extracts such as wild caraway, turmeric, cardamom and black pepper have inhibitory effects on hemoglobin glycation. But some of the extracts such as anise and saffron have not only inhibitory effects but also aggravated this event and have proglycation properties. In accordance with the results obtained we can conclude that wild caraway, turmeric, cardamom and black pepper especially wild caraway extracts are potent antiglycation agents, which can be of great value in the preventive glycation-associated complications in diabetes.

Evaluation of Synergistic Antibacterial and Antioxidant Efficacy of Essential Oils of Spices and Herbs in Combination

Science.gov (United States)

Bag, Anwesa; Chattopadhyay, Rabi Ranjan

2015-01-01

The present study was carried out to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of essential oils of some selected spices and herbs [bay leaf, black pepper, coriander (seed and leaf), cumin, garlic, ginger, mustard, onion and turmeric] in combination. Antibacterial combination effect was evaluated against six important food-borne bacteria (Bacillus cereus, Listeria monocytogenes, Micrococcus luteus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium) using microbroth dilution, checkerboard titration and time-kill methods. Antioxidant combination effect was assessed by DPPH free radical scavenging method. Total phenolic content was measured by Folin-Ciocalteu method. Bioactivity –guided fractionation of active essential oils for isolation of bioactive compounds was done using TLC-bioautography assay and chemical characterization (qualitative and quantitative) of bioactive compounds was performed using DART-MS and HPLC analyses. Cytotoxic potential was evaluated by brine shrimp lethality assay as well as MTT assay using human normal colon cell line. Results showed that among the possible combinations tested only coriander/cumin seed oil combination showed synergistic interactions both in antibacterial (FICI : 0.25-0.50) and antioxidant (CI : 0.79) activities. A high positive correlation between total phenolic content and antibacterial activity against most of the studied bacteria (R2 = 0.688 – 0.917) as well as antioxidant capacity (R2 = 0.828) was also observed. TLC-bioautography-guided screening and subsequent combination studies revealed that two compounds corresponding to Rf values 0.35 from coriander seed oil and 0.53 from cumin seed oil exhibited both synergistic antibacterial and antioxidant activities. The bioactive compound corresponding to Rf 0.35 from coriander seed oil was identified as linalool (68.69%) and the bioactive compound corresponding to Rf 0.53 from cumin seed oil was identified

Evaluation of Synergistic Antibacterial and Antioxidant Efficacy of Essential Oils of Spices and Herbs in Combination.

Directory of Open Access Journals (Sweden)

Anwesa Bag

Full Text Available The present study was carried out to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of essential oils of some selected spices and herbs [bay leaf, black pepper, coriander (seed and leaf, cumin, garlic, ginger, mustard, onion and turmeric] in combination. Antibacterial combination effect was evaluated against six important food-borne bacteria (Bacillus cereus, Listeria monocytogenes, Micrococcus luteus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium using microbroth dilution, checkerboard titration and time-kill methods. Antioxidant combination effect was assessed by DPPH free radical scavenging method. Total phenolic content was measured by Folin-Ciocalteu method. Bioactivity -guided fractionation of active essential oils for isolation of bioactive compounds was done using TLC-bioautography assay and chemical characterization (qualitative and quantitative of bioactive compounds was performed using DART-MS and HPLC analyses. Cytotoxic potential was evaluated by brine shrimp lethality assay as well as MTT assay using human normal colon cell line. Results showed that among the possible combinations tested only coriander/cumin seed oil combination showed synergistic interactions both in antibacterial (FICI : 0.25-0.50 and antioxidant (CI : 0.79 activities. A high positive correlation between total phenolic content and antibacterial activity against most of the studied bacteria (R2 = 0.688 - 0.917 as well as antioxidant capacity (R2 = 0.828 was also observed. TLC-bioautography-guided screening and subsequent combination studies revealed that two compounds corresponding to Rf values 0.35 from coriander seed oil and 0.53 from cumin seed oil exhibited both synergistic antibacterial and antioxidant activities. The bioactive compound corresponding to Rf 0.35 from coriander seed oil was identified as linalool (68.69% and the bioactive compound corresponding to Rf 0.53 from cumin seed oil was

Determination of volatiles produced during radiation processing in food and medicinal herbs; Determinacao de volateis produzidos durante o processamento por radiacao em ervas alimenticias e medicinais

Energy Technology Data Exchange (ETDEWEB)

Salum, Debora Christina

2008-07-01

In order to protect food from pathogenic microorganisms as well as to increase its shelf life while keeping sensorial properties (e.g. odor and taste), once the latter are one of the main properties required by spice buyers, it is necessary to analyze volatile formation from irradiation of medicinal and food herbs. The aim of the present study was to analyze volatile formation from Co irradiation of Laurus Cinnamomum, Piper Nigrum, Origanum Vulgare and Myristica Fragans. Possible changes on the odor of these herbs are evaluated by characterizing different radiation doses and effects on sensorial properties in order to allow better application of irradiation technology. l he samples have been irradiated in plastic packages by making use of a {sup 60}Co Gamma irradiator. Irradiation doses of 0, 5, 10, 15, 20 and 25kGy have been tested. For the analysis of the samples, SPME has been applied, while for the analysis of volatile compounds, CG/MS. Spice irradiation has promoted mostly decrease in volatile compounds when doses of 5, 10, 15, 20 and 25kGy were used. For Laurus cinnamomum, the irradiation decreased volatile by nearly 56% and 89.5% respectively, comparing to volatile from a sample which has not been previously irradiated. Differently from other spices analyzed, irradiation on Myristica Fragans has increased volatile compounds except for 4-terpineol. The miristicine (toxic substance when in large quantities, commonly mentioned as narcotic) has increased by nearly 80%. For Origanum Vulgare and Piper Nigrum, significant decrease in volatile compounds have been found, mainly when it comes to 25 kGy irradiation. In general, results indicate loss of sensorial quality of spices. (author)

SPICE ROUTE: LOGISTIC JOURNEY OF SPICES IN RETAIL SUPPLY CHAIN PERSPECTIVE

Directory of Open Access Journals (Sweden)

Paulrajan Rajkumar

2012-06-01

Full Text Available The aim of this paper is to report the findings of the study of the routes and the distance traveled by spices from the farming location to the consumer in traditional and organised retailing. This research study is primarily exploratory in nature, and the research instruments include interviews and survey through questionnaires with players in the spice supply chain. The study is to track the spice routes by the retailers for assessing the current state of the supply chain management practices, and evaluate ‘food mileage’ clocked by them. ‘Food miles’ is a relatively recent concept in retailing and result of this study reveals that significant increase in food miles in the case of organised retailers. Longer food miles of spices are an indicator of the shift towards organised retailing. The speed at which spices reach their destination as well as the time taken between any two points was not observed. This is the limitation of this study, and also the scope for further research. The research study is not aimed at finding the factors related to the food mileage.

The economic possibilities and perspectives of aromatic and medicinal herbs (Satureja kitaibelii

Directory of Open Access Journals (Sweden)

Jelenković Ljiljana

2016-01-01

Full Text Available The economy in Serbia has not been working at its full capacity for a long time, which had left a great mark in economic stability of the country. The good side is that the environment pollution is less than in case of its full capacity. Therefore there shouldn't try to achieve the developed technologies at all costs, but it should orient to the utmost to agriculture and food production. Economically high developed countries pay a lot of attention to the healthy way of life and nutrition, and therefore the market, on which would sell the food products from Serbia, are with characteristic brand and undoubtable quality. Owing to the expressed trend for the healthy way of living, more and more people in high developed countries turn to aromatic and medicinal herbs which they use as spices, for therapeutic or medicinal purposes. Such trend shows also various industry branches, and they increasingly base their production on natural products. Hereof the aromatic and medicinal herbs start being more and more important economic resource of those countries which have them.

SPICE for ESA Planetary Missions

Science.gov (United States)

Costa, M.

2018-04-01

The ESA SPICE Service leads the SPICE operations for ESA missions and is responsible for the generation of the SPICE Kernel Dataset for ESA missions. This contribution will describe the status of these datasets and outline the future developments.

Spice use in food: Properties and benefits.

Science.gov (United States)

Jessica Elizabeth, De La Torre; Gassara, Fatma; Kouassi, Anne Patricia; Brar, Satinder Kaur; Belkacemi, Khaled

2017-04-13

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. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that 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.

Dosimetry of irradiated foods and extraction of polyminerals from herbs and seasonings (Guajillo chili, oregano, jamaica, arnica, and camomile)

International Nuclear Information System (INIS)

Pineda C, S.; Gomez B, C.; Calderon, T.; Cruz Z, E.

2002-01-01

Nowadays, in developed countries the irradiation technology is a process used in food treatments for sterilization and diminishing of the microbiological charge, as well as to extend the storage life. In Mexico, the food irradiation, spices and seasonings has been officially approved since 1995, recognizing as an adequate technological process for foods. Taking advantage of knowledge about solids and due to the natural growth of the spices, herbs, etc. these contain minerals which can providing important information of its radiological history, moreover these type of materials do not degrade them preserving by long time periods. In this work, a methodology for the extraction of poly minerals in foods, such as oregano, guajillo chili, jamaica, arnica and camomile is presented. For obtaining the poly mineral, the samples were treated with an ethanol-water solution, in constant stirring during 12 hours at room temperature depending on the sample under treatment. It was used oxygenated water and distilled for washing and acetone for achieving a good drying. The minerals were processed by gamma radiation in the Nuclear Sciences Institute of the UNAM. The brilliance curves of spices and herbs, using a Tl reader of Harshaw 3500 were obtained, the emissions are located between 60 and 350 Centigrade. Previously the extraction of poly mineral was realized and they were divided in same parts for doses between 2 and 10 KGy, this last value according to the Mexican Official Standard considering a fraction without irradiating as reference. The identification of the mineral fraction by diffraction will complement the composition information. We are grateful to the donation of seasonings samples provided by the Tres Villas Natural Seasonings enterprise, Toluca plant, State of Mexico and the Academic Exchange Office at UNAM. (Author)

Spice Products Available to The Planetary Science Community

Science.gov (United States)

Acton, Charles

1999-01-01

This paper presents the availability of SPICE products to the Planetary Science Community. The topics include: 1) What Are SPICE Data; 2) SPICE File Types; 3) SPICE Software; 4) Examples of What Can Be Computed Using SPICE Data and Software; and 5) SPICE File Avalability.

Detection of irradiated components in flavour blends composed of non-irradiated species herbs and vegetable seasonings by thermoluminescence method

International Nuclear Information System (INIS)

Malec-Czechowska, K.; Stachowicz, W.

2003-01-01

The results of experiments on the detection of irradiated component in commercial flavour blends composed of a mixture of non-irradiated spices, herbs and seasonings are presented. A method based on the thermoluminescence measurements on silicate materials isolated from blends has been adapted. It has been proved that by applying of this technique it is possible to detect 0.95% by weight of paprika, irradiated with a dose of 7 kGy, which was a minor component of non-irradiated flavour blends. (author)

SPICE and Chaos

DEFF Research Database (Denmark)

Lindberg, Erik

1996-01-01

Can we believe in the results of our circuit simulators ? Is it possible to distinguish between results due to numerical chaos and resultsdue to the eventual chaotic nature of our modelsof physical systems ?. Three experiments with SPICE are presented: (1) A "stable" active RCcircuit with poles...... in the right half plane. (2) "Chaotic" steady state behaviour of a non-chaotic dc power supply. (3) Analysis of a Colpitts oscillator with chaotic behaviour. In order to obtain reliable results from the SPICE simulators the users of these programs need insight not only in the use of the programs but also...... in the models of the circuits to be analyzed. If trimmed properly SPICE normally gives the correct result....

In Vitro Anti-Cariogenic Plaque Effects of Essential Oils Extracted from Culinary Herbs.

Science.gov (United States)

Wiwattanarattanabut, Kornsit; Choonharuangdej, Suwan; Srithavaj, Theerathavaj

2017-09-01

Cariogenic bacteria including mutans streptococci and lactobacilli are partly but significantly involved in dental caries development. An effective prevention strategy against dental caries is to decrease the accumulation of this microbiota either in planktonic or in biofilm form. To examine the antimicrobial and anti-plaque effects of some culinary herbs (spices), so the herbs are plausibly used as alternative and effective herbal plaque control supplements to promote good oral health. Essential oils extracted from sweet basil (Ocimum basilicum) , cinnamon bark (Cinnamomum zeylanicum) , sweet fennel (Foeniculum vulgare) , kaffir lime (Citrus hystrix) , black pepper (Piper nigrum) , peppermint (Mentha piperita) , and spearmint (Mentha spicata) were primarily examined for their antimicrobial activities against the cariogenic bacteria (Streptococcus mutans KPSK2 and Lactobacillus casei) using the agar disk diffusion and broth microdilution methods, respectively. These essential oils were then analysed for anti-plaque effects (retardation of S. mutans biofilm formation and reduction of the in vitro established biofilm). This experimental study was performed at the Department of Oral Microbiology, Faculty of Dentistry, Mahidol University during June 2015 till August 2016. All selected essential oils showed different degrees of antimicrobial activity against the planktonic form of both cariogenic bacteria. Cinnamon bark essential oil expressed the strongest inhibitory effect against S. mutans {MIC of 0.08% (v/v)} and L. casei {MIC of 0.16% (v/v)}, whereas the weakest effect was found in kaffir lime essential oil {MIC values of 2.5% and 5.0% (v/v) for S. mutans and L. casei , respectively}. Up to 80% of S. mutans biofilm was retarded to form on the substratum primed with these spice essential oils, especially cinnamon oil. The preventive effect of these oils was in dose- and exposure time-dependent manners. For reductive effect against the 24-hour pre-established S

Spices, irradiation and detection methods

International Nuclear Information System (INIS)

Sjoeberg, A.M.; Manninen, M.

1991-01-01

This paper is about microbiological aspects of spices and microbiological methods to detect irradiated food. The proposed method is a combination of the Direct Epifluorescence Filter Technique (DEFT) and the Aerobic Plate Count (APC). The evidence for irradiation of spices is based on the demonstration of a higher DEFT count than the APC. The principle was first tested in our earlier investigation in the detection of irradiation of whole spices. The combined DEFT+APC procedure was found to give a fairly reliable indication of whether or not a whole spice sample had been irradiated. The results are given (8 figs, 22 refs)

Biochemical and microbiological quality of spices

International Nuclear Information System (INIS)

Sattar, A.; Mahmood, F.; Wahid, M.; Jan, M.; Khan, I.

1988-06-01

The spoilage of spices is generally due to microbial contamination as well as development of off-favours due to oxidation of oils. This research was conducted to investigate the influence of irradiation doses (2-10 KGy) on bacterial and fungal contamination as well as col colour and volatile components during storage of spices. The influence of different gamma radiation doses on total mould count of spices such as turmeric, coriander, chilies, cumin and black pepper, was determined and the results are presented. The effect of irradiation on total bacterial counts of these spices is presented. The dose of 10 KGy decreased the bacterial counts to either undetectable or very low levels in various spices. (orig./A.B.)

Evaluation of possible mutagenecity of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Farkas, J; Andrassy, E [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary); Incze, K [Orszagos Husipari Kutato Intezet, Budapest (Hungary)

1981-01-01

As a part of the program of the wholesomeness testing of iradiated spices, investigations were carried out on the possible mutagenicity of ground paprika, black pepper and a spice mixture untreated or radiation-treated at 5, 15 and 45 kGy dose levels, respectively. Studies were performed using the Salmonella/microsome test of various extracts of spices and an in vivo assay of urine metabolites from rats fed with a diet containing spices. Urine was collected after 6 days of spice-containing diets. The indicator organisms were histidine auxotrophic Salmonella typhimurium strains TA 1535, TA 1537, TA 1538, TA 98 and TA 100. Investigations were performed within 14 days subsequent to the radiation treatment of spices and after a 90-day storage of the irradiated spices, resp. Known mutagenic substances (aflatoxin B/sub 1/, streptozotocin, ..cap alpha..-naphthylamine and sodium azide) served as positive controls in the mutagenicity tests. Neither the samples of the spice extracts nor the urine samples induced a significant increase in the frequency of revertants in the Salmonella test system.

Evaluation of possible mutagenecity of irradiated spices

International Nuclear Information System (INIS)

Farkas, J.; Andrassy, E.; Incze, K.

1981-01-01

As a part of the program of the wholesomeness testing of iradiated spices, investigations were carried out on the possible mutagenicity of ground paprika, black pepper and a spice mixture untreated or radiation-treated at 5, 15 and 45 kGy dose levels, respectively. Studies were performed using the Salmonella/microsome test of various extracts of spices and an in vivo assay of urine metabolites from rats fed with a diet containing spices. Urine was collected after 6 days of spice-containing diets. The indicator organisms were histidine auxotrophic Salmonella typhimurium strains TA 1535, TA 1537, TA 1538, TA 98 and TA 100. Investigations were performed within 14 days subsequent to the radiation treatment of spices and after a 90-day storage of the irradiated spices, resp. Known mutagenic substances (aflatoxin B 1 , streptozotocin, α-naphthylamine and sodium azide) served as positive controls in the mutagenicity tests. Neither the samples of the spice extracts nor the urine samples induced a significant increase in the frequency of revertants in the Salmonella test system. (author)

Decontamination of spices by gamma irradiation

International Nuclear Information System (INIS)

Nair, P.M.; Padwal Desai, S.R.; Sharma, A.; Gholap, A.S.; Behere, A.G.; Parte, M.N.; Jadhav, S.

1996-01-01

Decontamination by gamma irradiation of minor spices such as coriander, fennel, cumin, aniseed, cardamom (large) and ajowan was studied. The bacterial load on these spices ranged from 10 2 - 10 5 cfu/g, while the fungal load ranged from 10-10 3 cfu/g. No microorganisms were detected in samples exposed to radiation and stored up to 12 mo. Though pathogens, such as coliforms, B. cereus and Staphylococci were detected in some samples of spices, their presence was not detected in spices exposed to radiation. A comparison of gas liquid chromatographic profiles indicated no significant change in the quality of volatile oils of these spices. Intra country transportation studies, in collaboration with two national laboratories and a multinational corporation, confirmed our earlier observations regarding retention of quality in several spices following irradiation, transport and storage. Similar results were evident from intercountry collaborative studies with Japan. (author). 10 refs, 6 figs, 10 tabs

Detection of irradiated spices by thermoluminescence analysis

International Nuclear Information System (INIS)

Hammerton, K.M.; Banos, C.

1996-01-01

Spices are used extensively in prepared foods. The high levels of contamination of many spices with microorganisms poses a problem for the food industry. Irradiation treatment is the most effective means of reducing the microbial load to safe levels. Although the process is currently subject to a moratorium in Australia, it is used in several countries for the decontamination of spices. Methods for detecting irradiation treatment of spices are necessary to enforce compliance with labelling requirements or with a prohibition on the sale of irradiated foods. Thermoluminescence (TL) analysis of spice samples has been shown to be an applicable method for the detection of all irradiated spices. It was established that the TL response originates from the adhering mineral dust in the sample. Definitive identification of many irradiated spices requires the separation of a mineral extract from the organic fraction of the spice sample. This separation can be achieved by using density centrifugation with a heavy liquid, sodium polytungstate. Clear discrimination between untreated and irradiated spice samples has been obtained by re-irradiation of the mineral extract after the first TL analysis with an absorbed dose of about 1 kGy (normalisation). The ratio of the first to second TL response was about one for irradiated samples and well below one for untreated samples. These methods have been investigated with a range of spices to establish the most suitable method for routine control purposes. (author)

Irradiation of spices and its detection

International Nuclear Information System (INIS)

Sjöberg, A.M.; Manninen, M.; Honkanen, E.; Latva-Kala, K.; Pinnioja, S.

1991-01-01

In this study, possible methods for detecting irradiation of spices are reviewed. Of the different kinds of techniques, the most promising control methods are thermo‐ and chemiluminescence and the microbiological and viscosimetric methods. The suitability of analytical methods for detecting possible degradation of the main compounds in the aromas of spices during irradiation is also discussed. The irradiation of spices can be detected reliably with thermoluminescence and by chemiluminescence measurements. Advantages of a new thermoluminescence method, based on mineral measurements, are also presented. Spices and their microbial contents and decontamination are discussed. Combined use of the direct epifluorescent filter technique (DEFT) and the aerobic plate count method (APC) is possibly a suitable method for detecting the irradiation of spices. Also, viscosity measurements combined with luminometric methods have been considered as possible detection methods

Adding SPICE to Science

Science.gov (United States)

Levey, Douglas

2005-01-01

In this article, the author would like to raise awareness of GK?12 programs by sharing experiences from SPICE (Science Partners in Inquiry-based Collaborative Education), a partnership between the University of Florida and Alachua County Public Schools. SPICE pairs nine graduate student fellows with nine middle school science teachers. Each…

Spice phenolics inhibit human PMNL 5-lipoxygenase.

Science.gov (United States)

Prasad, N Satya; Raghavendra, R; Lokesh, B R; Naidu, K Akhilender

2004-06-01

A wide variety of phenolic compounds and flavonoids present in spices possess potent antioxidant, antimutagenic and anticarcinogenic activities. We examined whether 5-lipoxygenase (5-LO), the key enzyme involved in biosynthesis of leukotrienes is a possible target for the spices. Effect of aqueous extracts of turmeric, cloves, pepper, chili, cinnamon, onion and also their respective active principles viz., curcumin, eugenol, piperine, capsaicin, cinnamaldehyde, quercetin, and allyl sulfide were tested on human PMNL 5-LO activity by spectrophotomeric and HPLC methods. The formation of 5-LO product 5-HETE was significantly inhibited in a concentration-dependent manner with IC(50) values of 0.122-1.44 mg for aqueous extracts of spices and 25-83 microM for active principles, respectively. The order of inhibitory activity was of quercetin>eugenol>curcumin>cinnamaldehyde>piperine>capsaicin>allyl sulfide. Quercetin, eugenol and curcumin with one or more phenolic ring and methoxy groups in their structure showed high inhibitory effect, while the non-phenolic spice principle allyl sulfide showed least inhibitory effect on 5-LO. The inhibitory effect of quercetin, curcumin and eugenol was similar to that of synthetic 5-LO inhibitors-phenidone and NDGA. Moreover, the inhibitory potency of aqueous extracts of spice correlated with the active principles of their respective spices. The synergistic or antagonistic effect of mixtures of spice active principles and spice extracts were investigated and all the combinations of spice active principles/extracts exerted synergistic effect in inhibiting 5-LO activity. These findings clearly suggest that phenolic compounds present in spices might have physiological role in modulating 5-LO pathway.

Quality control and disinfestation of spices for export

International Nuclear Information System (INIS)

George, C.K.

1998-01-01

India is the largest producer, consumer and exporter of spices in the world. Other than a few, all spices are grown in this country. The production is estimated at 2.6 million tonnes with an export of about 0.22 million tonnes valued around US $ 333 million. India's share in the world trade is over 40 % in quantity and 20 % in value. Many spices produced in India face quality problems as in other countries. For identifying quality produce, grade specifications have been introduced for all the important spices. With the liberalization of government controls, compulsory pre-shipment inspection has been withdrawn unless insisted by the buyer abroad. To meet the sanitary and phytosanitary requirements, the Spices Board has taken up a massive programme for upgradation of quality of Indian spices. Logo mark and Spice House Certificates are awarded to those spice exporting units having necessary infrastructure for assuring quality. By now, 6 units have been accredited to ISO 9000. Though different chemical and non-chemical treatments are available for improving hygienic quality, irradiation appears to be a reliable method. However, its wide application in the spice industry depends upon the conviction of the consumers of its safety. Because of the comprehensive programmes taken up for quality improvement of spices, India is confident of exporting spices meeting quality specifications prescribed by the importing countries. (author)

21 CFR 133.190 - Spiced cheeses.

Science.gov (United States)

2010-04-01

... contains spices, in a minimum amount of 0.015 ounce per pound of cheese, and may contain spice oils. If the... lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2..., spices are added so as to be evenly distributed throughout the finished cheese. One or more of the other...

Analysis Of Irradiated Spices In Uruguay

International Nuclear Information System (INIS)

Montalban, Antonio; Abreu, Anibal V.

1999-01-01

This paper considered the benefit evaluation of the Irradiation processing for the spices within of our regional market .The objective was to raise the competitive of the point of view of quality . There are same problems for the use spices in food, because they are normally with a load of microorganisms , principally in the elaboration of food prepared and sausages. This study analyzed the irradiation for decontamination of spices at a dose level of 10 Kgy in comparison with unirradiated products. It was elected different types of spices and producers , and evaluated the final results to the local market

Analysis of spices irradiated in Uruguay

International Nuclear Information System (INIS)

Montalban, Antonio; Abreu, Anibal

1999-01-01

This paper considered the benefit evaluation of the irradiation processing for the spices within of our regional market .the objective was to raise the competitive of the point of view of quality .There are same problems for the use spices in food, because they are normally with a load of microorganisms , principally in the elaboration of food prepared and sausages.This study analyzed the irradiation for decontamination of spices at a dose level of 10 kgy in comparison with unirradiated products. It was elected different types of spices and producers, and evaluated the final results to the local market

Needs of radiation pasteurization of spice

International Nuclear Information System (INIS)

Furuta, Masaichi

2007-01-01

The present situation on the pasteurization of spice and the advantage of radiation pasteurization are simply elucidated by showing the investigation results so far. It is thus clear that the radiation pasteurization of spice is required. Furthermore, the wholesomeness of irradiated spice has been reported so far. From these, the need of wholesome test for each sample is required. (M.H.)

Antimicrobial functions of spices: why some like it hot.

Science.gov (United States)

Billing, J; Sherman, P W

1998-03-01

Although spices have been important for centuries in food preparation throughout the world, patterns of spice use differ considerably among cultures and countries. What factors underlie these differences? Why are spices used at all? To investigate these questions, we quantified the frequency of use of 43 spices in the meat-based cuisines of the 36 countries for which we could locate traditional cookbooks. A total of 4578 recipes from 93 cookbooks was analysed. We also complied information on the temperature and precipitation in each country, the ranges of spice plants, and the antibacterial properties of each spice. These data were used to investigate the hypothesis that spices inhibit or kill food-spoilage microorganisms. In support of this is the fact that spice plant secondary compounds are powerful antimicrobial (i.e., antibacterial and antifungal) agents. As mean annual temperatures (an indicator of relative spoilage rates of unrefrigerated foods) increased, the proportion of recipes containing spices, number of spices per recipe, total number of spices used, and use of the most potent antibacterial spices all increased, both within and among countries. Likewise, the estimated fraction of bacterial species inhibited per recipe in each country was positively correlated with annual temperature. Several alternative hypotheses were considered--that spices provide macronutrients, disguise the taste and smell of spoiled foods, or increase perspiration and thus evaporative cooling; it also is conceivable that spice use provides no benefits. However, none of these four alternatives was well supported by our data. The proximate reason spices are used obviously is to enhance food palatability. But the ultimate reason is most likely that spices help cleanse foods of pathogens and thereby contribute to the health, longevity and reproductive success of people who find their flavors enjoyable.

Trial intercountry shipment of irradiated spices

International Nuclear Information System (INIS)

Saputra, T.S.; Maha, Munsiah; Purwanto, Z.I.

1984-01-01

An experiment has been carried out to evaluate the quality of irradiated spices packaged in some indigenous packaging materials. Spices used were whole nutmeg (myristica fragrans) and whole white pepper (piper nigrum). The spice samples were packaged in tin containers with or without oxygen absorber and in woven polypropylene (PP) bags, then irradiated at 5 kGy, and despatched from Jakarta to Wagenigen by sea-freight. The shipment was performed in small and commercial size packages. The results showed that irradiation treatment could effectively disinfest and decontaminate spices without altering their chemical composition and sensory properties. PP bags, particularly the one without inner liner, were unable to withstand rough handling and to prevent reinfestation during shipment. Tin containers were able to withstand rough handling and prevent reinfestation. The oxygen absorber used had no effect on microbial count and other parameters of the spices. (author)

Trial intercountry shipment of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Saputra, T S; Maha, Munsiah; Purwanto, Z I; Parkas, J

1984-10-01

An experiment has been carried out to evaluate the quality of irradiated spices packaged in some indigenous packaging materials. Spices used were whole nutmeg (myristica fragrans) and whole white pepper (piper nigrum). The spice samples were packaged in tin containers with or without oxygen absorber and in woven polypropylene (PP) bags, then irradiated at 5 kGy, and despatched from Jakarta to Wagenigen by sea-freight. The shipment was performed in small and commercial size packages. The results showed that irradiation treatment could effectively disinfest and decontaminate spices without altering their chemical composition and sensory properties. PP bags, particularly the one without inner liner, were unable to withstand rough handling and to prevent reinfestation during shipment. Tin containers were able to withstand rough handling and prevent reinfestation. The oxygen absorber used had no effect on microbial count and other parameters of the spices. 21 references.

Spice and the World

Institute of Scientific and Technical Information of China (English)

Yu Xin

2017-01-01

Around 1500 , the world experi￣enced an explosion of exploration which greatly transformed the world for the next several hundreds of years. During this time, Christopher Columbus, Vasco da Gama, and other seafaring entrepreneurs sought new routes to India’s Malabar Coast and the Indonesian archipelago. The objective of their ef￣forts was mainly spice specifically pepper, cinna￣mon, nutmeg, clove, and a few others. In the en￣suing years, the Spanish, Portuguese, English, and Dutch would all seek to dominate the spice trade, employing an astonishing amount of blood￣shed and brutality to achieve their aims. They were undermined only by pirates, who would occasional￣ly plunder the spice boats, relieving them of their precious cargo. The reason behind their desire to seek spice, was not only, and in fact, not even primarily, profits. In an age that poured its commercial ener￣gies into such un - poetical ends such as arms, oil, and mineral ores, the drive to obtain anything quite so quaintly insignificant as spice must strike us today as mystifying indeed. While historians of￣ten point to medieval Europe’s problems with ran￣cid meat, along with the mind -numbing repeti￣tiveness of its diet, as the source of spice’s early popularity, the main reason for desiring spice came down to one simple thing: mystery. Spices were, in a sense, magical if not divine, arriving by un￣known means from the vast blank spaces on the map, spaces populated by dragons, gods, and monsters. From mystery grew mystique. It was a seductive premise. This article starts by examining the rise of Europe’s economy after the first millennium and the subsequent demand for Eastern luxuries. Ginger, mace, and other exotic ingredients quickly became status symbols among noblemen—not unlike furs or jewels—as well as staples in upper -class kitch￣ens, with nearly every dish deluged by seasonings, to the point where the medieval appetite for spice looked less like a taste

Medieval European medicine and Asian spices.

Science.gov (United States)

Nam, Jong Kuk

2014-08-01

This article aimed to explain the reasons why Asian spices including pepper, ginger, and cinnamon were considered as special and valuable drugs with curative powers in the Medieval Europe. Among these spices, pepper was most widely and frequently used as medicine according to medieval medical textbooks. We analyzed three main pharmacology books written during the Middle Ages. One of the main reasons that oriental spices were widely used as medicine was due to the particular medieval medical system fundamentally based on the humoral theory invented by Hippocrates and Galen. This theory was modified by Arab physicians and imported to Europe during the Middle Ages. According to this theory, health is determined by the balance of the following four humors which compose the human body: blood, yellow bile, black bile, and phlegm. Each humor has its own qualities such as cold, hot, wet, and dry. Humoral imbalance was one of the main causes of disease, so it was important to have humoral equilibrium. Asian spices with hot and dry qualities were used to balance the cold and wet European diet. The analysis of several major medical textbooks of the Middle Ages proves that most of the oriental spices with hot and dry qualities were employed to cure diverse diseases, particularly those caused by coldness and humidity. However, it should be noted that the oriental spices were considered to be much more valuable and effective as medicines than the local medicinal ingredients, which were not only easily procured but also were relatively cheap. Europeans mystified oriental spices, with the belief that they have marvelous and mysterious healing powers. Such mystification was related to the terrestrial Paradise. They believed that the oriental spices were grown in Paradise which was located in the Far East and were brought to the Earthly world along the four rivers flowing from the Paradise.

Antioxidative activity of extracts from fenugreek seeds (trigonella foenum-graecum)

Energy Technology Data Exchange (ETDEWEB)

Bukhari, S B; Bhanger, M I; Memon, S [University of Sindh, Jamshoro (Pakistan). Dept. of Excellence in Analytical Chemistry

2008-12-15

Spices and herbs possess antioxidant activity and can be applied for preservation of lipid peroxidation in biological systems. Fenugreek (Trigonella foenum-graecum) is an important spice; its dried seeds have wide application in food and beverages as a flavoring additive as well as in medicines. Crude extracts of fenugreek were prepared by soxhelt extraction method with different solvents such as methanol, ethanol, dichloromethane, acetone, hexane and ethyl acetate. Extracts were subjected for the measurement of total phenolic content (TPC) by Folin-Ciocalteu method as well as flavonoid content, chelating activity, reducing power and antioxidant/radical scavenging activity (1,1-diphenyl-2-picryl-hydrazyl (DPPH degree) free radical scavenging activity). Results from different parameters were in agreement with each other. The results reveal that all extracts of the fenugreek exhibit antioxidant activity. These findings suggest that the fenugreek extracts could act as potent source of antioxidants. (author)

Antioxidative activity of extracts from fenugreek seeds (trigonella foenum-graecum)

International Nuclear Information System (INIS)

Bukhari, S.B.; Bhanger, M.I.; Memon, S.

2008-01-01

Spices and herbs possess antioxidant activity and can be applied for preservation of lipid peroxidation in biological systems. Fenugreek (Trigonella foenum-graecum) is an important spice; its dried seeds have wide application in food and beverages as a flavoring additive as well as in medicines. Crude extracts of fenugreek were prepared by soxhelt extraction method with different solvents such as methanol, ethanol, dichloromethane, acetone, hexane and ethyl acetate. Extracts were subjected for the measurement of total phenolic content (TPC) by Folin-Ciocalteu method as well as flavonoid content, chelating activity, reducing power and antioxidant/radical scavenging activity (1,1-diphenyl-2-picryl-hydrazyl (DPPH degree) free radical scavenging activity). Results from different parameters were in agreement with each other. The results reveal that all extracts of the fenugreek exhibit antioxidant activity. These findings suggest that the fenugreek extracts could act as potent source of antioxidants. (author)

Thermal analysis of spices decontaminated by irradiation

Energy Technology Data Exchange (ETDEWEB)

Varsanyi, I; Farkas, J [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary); Liptay, G; Petrik-Brandt, E [Budapesti Mueszaki Egyetem (Hungary)

1979-01-01

The cell-count-reducing effect of ionizing radiations is well known. To reduce microbiological contamination in the most frequently used spices, ground paprika, black pepper and a mixture of seven spices, a radiation dose of 1.5 Mrad (15 kGy) was applied. The aim of the investigation was to find out whether this dose caused significant changes in the spices which could be detected by thermal analysis. The results unambiguously show that the applied dose does not cause significant changes detectable by thermal analysis. This finding supports earlier experiences according to which no structural changes, disadvantageously influencing utilization of radiation treated spices, are caused by similar or smaller doses.

Thermal analysis of spices decontaminated by irradiation

International Nuclear Information System (INIS)

Varsanyi, I.; Farkas, J.; Liptay, G.; Petrik-Brandt, E.

1979-01-01

The cell-count-reducing effect of ionizing radiations is well known. To reduce microbiological contamination in the most frequently used spices, ground paprika, black pepper and a mixture of seven spices, a radiation dose of 1.5 Mrad (15 kGy) was applied. The aim of the investigation was to find out whether this dose caused significant changes in the spices which could be detected by thermal analysis. The results unambiguously show that the applied dose does not cause significant changes detectable by thermal analysis. This finding supports earlier experiences according to which no structural changes, disadvantageously influencing utilization of radiation treated spices, are caused by similar or smaller doses. (author)

Spectrophotometric analysis of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Josimovic, L; Cudina, I

1987-01-01

Seven different spices (thyme, cinnamon, coriander, caraway, pimento, paprika, black pepper) were treated by gamma radiation at an absorbed dose of 10 kGy, and the effect on chemical quality was determined. The effects of this dose were assessed by spectrophotometric analysis of some water-soluble constituents of spices (carbohydrates; carbonyl compounds) and on the content of water-insoluble steam-volatile oils. The colour of paprika and the content of piperine in pepper held in different packaging materials were measured in unirradiated and irradiated samples as a function of storage time. In all cases irradiation does not bring about any distinct qualitative or quantitative chemical changes based on spectrophotometric analysis of spice extracts.

Kaubanduskeskus Spice Riias = Spice shopping centre in Riga

Index Scriptorium Estoniae

2007-01-01

Riias Lielirbes iela 29 asuva kaubanduskeskuse Spice sisekujundus. Sisearhitekt Aivar Oja (FRA Disain OÜ), kaasa töötas Riin Luuk (Vaikla Disain). Sisearhitektidest, nende tähtsamad tööd. 2 plaani, 7 värv. vaadet, fotod sisearhitektidest

Heavy metals hazards from Nigerian spices.

Science.gov (United States)

Asomugha, Rose Ngozi; Udowelle, Nnaemeka Arinze; Offor, Samuel James; Njoku, Chinonso Judith; Ofoma, Ifeoma Victoria; Chukwuogor, Chiaku Chinwe; Orisakwe, Orish Ebere

Natural spices are commonly used by the people in Nigeria. They may be easily contaminated with heavy metals when they are dried and then pose a health risk for the consumers. The aim of this study was to determine the levels of heavy metals in some commonly consumed natural spices namely Prosopis Africana, Xylopia aethiopica, Piper gineense, Monodora myristica, Monodora tenuifolia and Capsicum frutescens sold in the local markets of Awka, Anambra state, South East Nigeria to estimate the potential health risk. The range of heavy metal concentration was in the order: Zn (14.09 - 161.04) > Fe (28.15 - 134.59) > Pb (2.61 - 8.97) > Cr (0.001 - 3.81) > Co (0.28 - 3.07) > Ni (0.34 - 2.89). Pb, Fe and Zn exceeded the maximum allowable concentrations for spices. The Target Hazard Quotient (THQ) of the spices varied from 0.06-0.5. Estimated daily intakes (EDI) were all below the tolerable daily intake (TDI). The lead levels in Prosopis africana, Xylopia aethiopica, Piper gineense, Monodora myristica and Capsicum frutescens which are 8-30 times higher than the WHO/FAO permissible limit of 0.3 mg/kg. Lead contamination of spices sold in Awka (south east Nigeria) may add to the body burden of lead. A good quality control for herbal food is important in order to protect consumers from contamination. food products, spices, potential toxic metals, risk assessment, public health.

Antioxidant and Antibacterial Activity of Kombucha Beverages Prepared using Banana Peel, Common Nettles and Black Tea Infusions

Directory of Open Access Journals (Sweden)

Ali Ebrahimi Pure

2016-03-01

Full Text Available Backgrounds and Objective: Kombucha is a several thousand years old traditional fermented beverage originated from East. While black tea infusion is the common substrate for preparing kombucha, other herbal infusions can be applied for this reason too. Common medicinal herbs or even waste herbal materials, like banana peel, could be suitable substrates for preparing kombucha analogues. In this study, kombuchas were fermented using nettles leaf and banana peel infusions. Materials and Methods: Herbal infusions were fermented by kombucha fungi. Folin-Ciocalteu assay was performed to evaluate total phenolic contents; Free radical scavenging activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl. Disk diffusion method was performed to measure inhibitory activity against testing bacteria. All data were statistically analyzed by ANOVA test at significant level of p≤0.05. Results and Conclusion: Black tea contained highest amount of phenolics (530.5 ppm gallic acid equivalent and fermentation decomposed approximately 50% of phenolic contents to 265.5 ppm while phenolic content of nettles infusion and fermented beverage were 173 gAE and 188 gAE respectively and for banana peel, 136.5 gAE and 155 gAE; it indicated increase of phenolic contents due to fermentation that may be cause of protein contents of nettles and banana peel gone under fermentation by lactic acid bacteria. Fermented beverage of three herbs had higher antioxidant potent than infusions. Kombucha from banana peel showed the highest antioxidant activity by inhibiting 94.62% of DPPH. While antioxidant activity of fermented beverages of black tea and nettles leaf were more related to their acetic acid content, it was found that a considerable part of antioxidant activity of banana peel kombucha was due to other acids and phenolics. No antibacterial activity was observed from either of samples. Banana peel, as a waste herbal material, and nettles leaf are good ingredients for being

The Roman and Islamic spice trade: New archaeological evidence.

Science.gov (United States)

Van der Veen, Marijke; Morales, Jacob

2015-06-05

Tropical spices have long been utilized in traditional medicine and cuisine. New archaeological evidence highlights temporal changes in the nature and scale of the ancient spice trade and in the ancient usage of these plants. Furthermore, a study of their 'materiality' highlights that the impact of spices extends beyond their material properties. Here the botanical remains of spices recovered from archaeological excavations at a port active in the Roman and medieval Islamic spice trade are evaluated. Recent excavations at Quseir al-Qadim, an ancient port located on the Red Sea coast of Egypt, have provided new evidence for the spice trade. Due to the arid conditions ancient botanical remains were preserved in abundance and these included spices, as well as a wide range of other food plants. Quseir al-Qadim was active as a transport hub during both the Roman and Islamic periods (ca. AD 1-250, known as Myos Hormos, and again during ca. AD 1050-1500, known as Kusayr), and the remains thus facilitate a study of temporal change in the trade and usage of these spices. Standard archaeobotanical methods were used to recover, identify and analyze these remains. At least seven tropical spices were recovered from the excavations, as well as several other tropical imports, including black pepper (Piper nigrum), ginger (Zingiber officinale), cardamom (Elettaria cardamomum), turmeric (Curcuma sp.), fagara (cf. Tetradium ruticarpum), myrobalan (Terminalia bellirica and Terminalia chebula) and betelnut (Areca catechu). A marked contrast between the two chronological periods in the range of spices recovered points to changes in the nature and scale of the trade between the Roman and medieval Islamic periods, while differences in the contexts from which they were recovered help to identify temporal changes in the way in which the spices were utilized during those periods. Archaeological and textual evidence suggest that in antiquity spices were used in ritual (funeral rites

Study of bioactive compounds in spices (Syzygium aromaticum L, Cinnamomum zeylanicum Blume and Myristica fragrans Houtt) processed by ionizing radiation

International Nuclear Information System (INIS)

Duarte, Renato Cesar

2014-01-01

Spices and aromatic herbs are divided into leaves, flowers, bud, seeds bark or dry roots from different plants and it is possible to define them as products of highly flavored vegetal origin that volatize easily when incorporated in small quantities to food products and contribute to its aroma, flavor, color or even to its preservation. Nowadays, people look for its functional properties, bioactive compounds and sensory qualities. A big problem is the reduction of the quantity of these compounds throughout the production chain from the harvest process, storage and distribution. For a long time researchers and industries have concentrated on perfecting the processes of the production chain seeking to guarantee the sanitary and food safety, preserving foodstuffs for a long period and an increase in its lifespan without drastically altering its properties. Due to homemade products and the lack of compliance with good practices in its production chain, the spices can contain a high amount of microbiology causing serious complications to the health of the consumer and the radiation processing is often used for reduce these problems. With this finding, the objectives of this work were: Analyze the oil antifungal properties of spices irradiated with average doses (2.5; 5; 7.5 and 10 kGy); Study the average doses (5 and 10 kGy) and high dose (20 and 30 kGy) effects of gamma radiation 60 Co in the bioactive compounds of the spices - cloves, cinnamon and nutmeg; Identify the oils compounds; Identify the volatile compounds in the headspace of the oils and the in natura spices. Identify the compounds of the nonvolatile part of the nutmeg; Identify the chiral compounds of the cinnamon. Comparing the control samples (not irradiated) with the processed at the described doses, regarding the oil antifungal properties it was possible to verify the efficiency and later that the irradiation did not interfered in its efficiency; Regarding to the others tests in this work, the compounds

Work-related allergy and asthma in spice mill workers - The impact of processing dried spices on IgE reactivity patterns.

Science.gov (United States)

van der Walt, Anita; Lopata, Andreas L; Nieuwenhuizen, Natalie E; Jeebhay, Mohamed F

2010-01-01

Three spice mill workers developed work-related allergy and asthma after prolonged exposure to high levels (>10 mg/m(3)) of inhalable spice dust. Patterns of sensitization to a variety of spices and putative allergens were identified. Work-related allergy and asthma were assessed on history, clinical evaluation, pulmonary function and fractional exhaled nitric oxide. Specific IgE reactivity to a range of common inhalant, food and spice allergens was evaluated using ImmunoCAP and allergen microarray. The presence of non-IgE-mediated reactions was determined by basophil stimulation (CAST-ELISA). Specific allergens were identified by immunoblotting to extracts of raw and dried processed garlic, onion and chili pepper. Asthma was confirmed in all 3 subjects, with work-related patterns prominent in worker 1 and 3. Sensitization to multiple spices and pollen was observed in both atopic workers 1 and 2, whereas garlic and chili pepper sensitization featured in all 3 workers. Microarray analysis demonstrated prominent profilin reactivity in atopic worker 2. Immunoblotting demonstrated a 50-kDa cross-reactive allergen in garlic and onion, and allergens of approximately 40 and 52 kDa in chili pepper. Dry powdered garlic and onion demonstrated greater IgE binding. This study demonstrated IgE reactivity to multiple spice allergens in workers exposed to high levels of inhalable spice dust. Processed garlic and onion powder demonstrated stronger IgE reactivity than the raw plant. Atopy and polysensitization to various plant profilins, suggesting pollen-food syndrome, represent additional risk factors for sensitizer-induced work-related asthma in spice mill workers. 2010 S. Karger AG, Basel.

Evaluation of antioxidant capacity of Chinese five-spice ingredients.

Science.gov (United States)

Bi, Xinyan; Soong, Yean Yean; Lim, Siang Wee; Henry, Christiani Jeyakumar

2015-05-01

Phenolic compounds in spices were reportedly found to possess high antioxidant capacities (AOCs), which may prevent or reduce risk of human diseases such as cardiovascular disease, cancer and diabetes. The potential AOC of Chinese five-spice powder (consist of Szechuan pepper, fennel seed, cinnamon, star anise and clove) with varying proportion of individual spice ingredients was investigated through four standard methods. Our results suggest that clove is the major contributor to the AOC of the five-spice powder whereas the other four ingredients contribute to the flavour. For example, the total phenolic content as well as ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) values increased linearly with the clove percentage in five-spice powder. This observation opens the door to use clove in other spice mixtures to increase their AOC and flavour. Moreover, linear relationships were also observed between AOC and the total phenolic content of the 32 tested spice samples.

Identification of Gamma Irradiation of Imported Spice

International Nuclear Information System (INIS)

Han, S.B.; Suh, C.S.; Choi, I.D.; Kim, B.K.; Song, H.P.; Byun, M.W.; Kim, D.H.

2004-01-01

Photostimulated Luminescence (PSL), Electron Spin Resonance (ESR) and Thermoluminescence (TL) analysis were conducted to detect irradiation treatment of imported whole and ground spices. The screening by PSL detected no irradiation treatment, except un the ground thyme and bay leaves which exhibited photon counts in the intermediate level. Irradiation of the two spices was detected after irradiating them at 1.0, 3.0, 5.0 and 10.0 kGy, and then subjecting them to PSL analysis, which resulted in the significantly low photons of non-irradiated spices compared to that at 1.0 kGy, indicating that the photon counts varied depending on the amount of inorganic mineral debris in the spices

食品細菌に対する香辛料エキスの抗菌性

OpenAIRE

Liu, Zhi-He; Nakano, Hiroyuki

1996-01-01

The present study was designed to identify spices and herbs that possess antibacterial activity and to apply for control of microorganisms in food. Alcoholic extracts of seventeen spices and five herbs were prepared and examined for growth inhibition of several kinds of food-related bacteria in culture media. Bacillus stearothermophilus, which produces heat-resistant spores, was highly sensitive to most of the spices tested. Both germination of spores and outgrowth of vegetative cells of this...

Can irradiation of spices be detected by chemiluminescence?

International Nuclear Information System (INIS)

Delincee, H.

1987-01-01

Chemiluminescence (CL) has been reported as a reliable identification measure for radiation processed spices. Luminescence intensities, however, vary considerably from one spice to another. Even for one spice from various producers, different results have been obtained. One of the main drawbacks of CL is its poor reproducibility. Attempts to reduce the variability have so far been unsuccessful. Since the CL response is frequently a non-monotone function of dose, the applied radiation dose cannot be estimated unequivocally. Attempts to establish an internal standard were not successful. A further hindrance for dose estimation is the fading of luminescence with storage time. In the case of juniper berries 50-78% of the irradiated samples could be identified correctly, depending on selection criteria. With marjoram, however, only one out of five samples could be identified. Variations in the radiation conditions did not change CL. However, an increase in CL was also noted in some experiments with fumigated spices. The CL measurement as a single tool for identifying radiation processed spices seems at the moment not to fulfil the requirements of reliable detection. A combination of methods may eventually allow identification of irradiated spices. (orig./MG) [de

Can irradiation of spices be detected by chemiluminescence

Energy Technology Data Exchange (ETDEWEB)

Delincee, H

1987-01-01

Chemiluminescence (CL) has been reported as a reliable identification measure for radiation processed spices. Luminescence intensities, however, vary considerably from one spice to another. Even for one spice from various producers, different results have been obtained. One of the main drawbacks of CL is its poor reproducibility. Attempts to reduce the variability have so far been unsuccessful. Since the CL response is frequently a non-monotone function of dose, the applied radiation dose cannot be estimated unequivocally. Attempts to establish an internal standard were not successful. A further hindrance for dose estimation is the fading of luminescence with storage time. In the case of juniper berries 50-78% of the irradiated samples could be identified correctly, depending on selection criteria. With marjoram, however, only one out of five samples could be identified. Variations in the radiation conditions did not change CL. However, an increase in CL was also noted in some experiments with fumigated spices. The CL measurement as a single tool for identifying radiation processed spices seems at the moment not to fulfil the requirements of reliable detection. A combination of methods may eventually allow identification of irradiated spices.

Effect of radiation on volatile component in spices

International Nuclear Information System (INIS)

Ratnayake, A.K.

1991-01-01

This research project deals with the determination of chemical changes of some spices such as Cardamon, Nutmeg, Clove and Pepper, when subjected to gamma irradiation. The spices were irradiated in a CO 6 0 gamma source with 5 kGy, 7kGy and 10 kGy at a dose rate of 5 kGy/hr. Radiation dose less than 10 kGy can be used for processing of spices, without producing any changes in volatile components. The disadvantages in using the traditional methods of fumigation, use of chemicals or heat treatment as a measure of reducing contamination are discussed. It is shown that irradiation is the best method of decontamination of spices without making changes in oil percentage or chemical composition. Finally the study discusses the economic aspects and authorization from the point of view of consumer acceptance and the use of irradiation of spices

Herbs in exercise and sports

Directory of Open Access Journals (Sweden)

Chen Chee

2012-03-01

Full Text Available Abstract The use of herbs as ergogenic aids in exercise and sport is not novel. Ginseng, caffeine, ma huang (also called 'Chinese ephedra', ephedrine and a combination of both caffeine and ephedrine are the most popular herbs used in exercise and sports. It is believed that these herbs have an ergogenic effect and thus help to improve physical performance. Numerous studies have been conducted to investigate the effects of these herbs on exercise performance. Recently, researchers have also investigated the effects of Eurycoma longifolia Jack on endurance cycling and running performance. These investigators have reported no significant improvement in either cycling or running endurance after supplementation with this herb. As the number of studies in this area is still small, more studies should be conducted to evaluate and substantiate the effects of this herb on sports and exercise performance. For instance, future research on any herbs should take the following factors into consideration: dosage, supplementation period and a larger sample size.

Sterilization of ground spices by electron beams irradiation

Energy Technology Data Exchange (ETDEWEB)

Hashigiwa, Masayuki; Nakachi, Ayako; Kobayashi, Hiroshi [K. Kobayashi and Co., Ltd., Kako, Hyogo (Japan)

1999-09-01

Each ground spice (Black Pepper, Turmeric, Ginger, Paprika and Basil), which was packaged into polyethylene film, was irradiated by electron beams at 5 different levels: 2, 4, 6, 8 and 10 kGy. Bacteriological tests for total bacterial count were carried out on spices before and after irradiation, but the tests for microfiora were carried out only before irradiation. Total bacterial count decreased in proportion to the level of electron beams. But the decreasing rate for Turmeric, Ginger and Basil was lower compared with that of other spices. The reason seems that rate of contamination by B. pumilus, which is thought as radiation resistant bacteria, was higher on these spices. (author)

Detection of irradiated spices by different physical techniques

International Nuclear Information System (INIS)

Chabane, S.; Pouliquen-Sonaglia, I.; Raffi, J.

2001-01-01

We used thermoluminescence, electron spin resonance, and viscosimetric measurements to establish whether or not a spice had been irradiated. Thermoluminescence, using the 1788 EN official protocol with an alternative method for the extraction of mineral impurities, led to proof of irradiation or proof of no treatment. Electron spin resonance led to different spectrum shapes depending on the chemical composition of the spices; ESR could only be used as proof of irradiation up to several weeks after irradiation, and only for some spices. Viscosimetric measurements carried out on spice suspensions led to a presumption of treatment (or of no treatment) and possibly to of of irradiation. (author)

Sterilization of ground spices by electron beams irradiation

International Nuclear Information System (INIS)

Hashigiwa, Masayuki; Nakachi, Ayako; Kobayashi, Hiroshi

1999-01-01

Each ground spice (Black Pepper, Turmeric, Ginger, Paprika and Basil), which was packaged into polyethylene film, was irradiated by electron beams at 5 different levels: 2, 4, 6, 8 and 10 kGy. Bacteriological tests for total bacterial count were carried out on spices before and after irradiation, but the tests for microfiora were carried out only before irradiation. Total bacterial count decreased in proportion to the level of electron beams. But the decreasing rate for Turmeric, Ginger and Basil was lower compared with that of other spices. The reason seems that rate of contamination by B. pumilus, which is thought as radiation resistant bacteria, was higher on these spices. (author)

Subthreshold SPICE Model Optimization

Science.gov (United States)

Lum, Gregory; Au, Henry; Neff, Joseph; Bozeman, Eric; Kamin, Nick; Shimabukuro, Randy

2011-04-01

The first step in integrated circuit design is the simulation of said design in software to verify proper functionally and design requirements. Properties of the process are provided by fabrication foundries in the form of SPICE models. These SPICE models contain the electrical data and physical properties of the basic circuit elements. A limitation of these models is that the data collected by the foundry only accurately model the saturation region. This is fine for most users, but when operating devices in the subthreshold region they are inadequate for accurate simulation results. This is why optimizing the current SPICE models to characterize the subthreshold region is so important. In order to accurately simulate this region of operation, MOSFETs of varying widths and lengths are fabricated and the electrical test data is collected. From the data collected the parameters of the model files are optimized through parameter extraction rather than curve fitting. With the completed optimized models the circuit designer is able to simulate circuit designs for the sub threshold region accurately.

Comparative study of thermoluminescence detection methods for irradiated spices

International Nuclear Information System (INIS)

Kawamura, Y.; Kojima, K.; Sugita, T.; Yamada, T.; Saito, Y.

1995-01-01

The thermoluminescence (TL) detection methods for irradiated spices were compared using spice samples obtained on the Japanese market, irradiated at doses of 1, 5, 10 and 30 kGy and stored for 1 year before analysis. The TL intensities of irradiated spices were stable for 1 year after irradiation. Measurement with whole samples failed to identify irradiated samples. Minerals were separated from spices in sodium tungstate saturated solution and/or sodium polytungstate solution. The TL intensity of minerals which had undergone irradiation was significantly increased for all samples. However, the ranges of TL intensity of irradiated and unirradiated samples overlapped. Clear discrimination has been obtained between the TL ratios of irradiated and unirradiated spices by using normalized measurement with reirradiation. The detection limit in terms of irradiation dose is 1 kGy even in a sample that has been irradiated 1 year prior to analysis. Normalization is the best technique currently available for thermoluminescence analysis to identify irradiated spices

Total and soluble oxalate content of some Indian spices.

Science.gov (United States)

Ghosh Das, Sumana; Savage, G P

2012-06-01

Spices, such as cinnamon, cloves, cardamom, garlic, ginger, cumin, coriander and turmeric are used all over the world as flavouring and colouring ingredients in Indian foods. Previous studies have shown that spices contain variable amounts of total oxalates but there are few reports of soluble oxalate contents. In this study, the total, soluble and insoluble oxalate contents of ten different spices commonly used in Indian cuisine were measured. Total oxalate content ranged from 194 (nutmeg) to 4,014 (green cardamom) mg/100 g DM, while the soluble oxalate contents ranged from 41 (nutmeg) to 3,977 (green cardamom) mg/100 g DM. Overall, the percentage of soluble oxalate content of the spices ranged from 4.7 to 99.1% of the total oxalate content which suggests that some spices present no risk to people liable to kidney stone formation, while other spices can supply significant amounts of soluble oxalates and therefore should be used in moderation.

Low-angle X-ray scattering from spices

International Nuclear Information System (INIS)

Desouky, O.S.; Ashour, Ahmed H.; Abdullah, Mohamed I.; Elshemey, Wael M.

2002-01-01

Low-angle scattering of X-rays is characterized by the presence of one or more peaks in the forward direction of scattering. These peaks are due to the interference of photons coherently scattered from the molecules of the medium. Thus these patterns are closely linked to the molecular structure of the investigated medium. In this work, low-angle X-ray scattering (LAXS) profiles of five spices; pimpinella anisum (anise), coriandrum sativum (coriander), cuminum cyminum (cumin), foenculum vulgare (fennel) and nigella sativa (nigella or black cumin) are presented after extensive measurements. It is found that all spices exhibit one characteristic peak at a scattering angle around 10 deg. This is equivalent to a value x=0.0565 A -1 , where x=sin(θ/2)/λ. The full width at half maximum (FWHM) of this peak is found to be characteristic for each type of the investigated spices. The possibility to detect the irradiation of these spices from their LAXS profiles is also examined after 10, 20, 30 and 40 kGy doses of gamma radiation. Except for anise, coriander and cumin at 40 kGy, there are no detectable deviations from the control samples in the scattering profiles of irradiated samples. These results comply with the recommendations of the FDA (US Food and Drug Administration) which defines 30 kGy as the maximum dose for irradiation of spices. The present technique could be used to detect over-irradiation, which causes damage to the molecular structure of some spices

Intercomparisons to evaluate the suitability of gaschromatographic, electron-spin-resonance spectrometric and thermoluminescence methods to detect irradiated foods in routine control

International Nuclear Information System (INIS)

Schreiber, G.A.; Helle, N.; Schulzki, G.; Spiegelberg, A.; Linke, B.; Wagner, U.; Boegl, K.W.

1993-01-01

The results of four different intercomparisons to detect irradiated fish and chicken meat containing bones, chicken-, pork-, and beef-meat without bones, spices, herbs as well as spice- and herb mixtures, various fruit and vegetables as well as pistachio nuts using gas chromatographic methods, electron-spin resonance spectroscopy or thermoluminescence analyses are reported. (author)

The impact of spices on vegetable consumption

DEFF Research Database (Denmark)

Li, Zhaoping; Krak, Michael; Zerlin, Alona

2015-01-01

This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned...... in random order to eat broccoli, cauliflower, or spinach with or without added spices. Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased...... significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies...

Decontamination of spices by gamma irradiation

International Nuclear Information System (INIS)

Vachin, I.; Pavlov, A.; Stefanova, M.; Danev, D.

1994-01-01

Decontamination of spices (onion powder, cardamom, red pepper powder, etc.) used for special types of Bulgarian sausages was investigated. Gamma irradiation ( 60 Co) at doses of 4, 6, 8 and 10 kGy was applied. It was found that the total count of microorganisms in spices was between 1.85.10 5 and 3.8.10 7 . The largest was the amount of the coliforms and the staphylococci in the onion powder. The cardamom and onion powder were free of coliforms with dose of 4 kGy. The staphylococci were eliminated with doses of 6 kGy. The number of proteolytic microorganisms was decreased but they were isolated from spices irradiated even with 10 kGy. (author)

A simple method for identification of irradiated spices

International Nuclear Information System (INIS)

Behere, A.; Desai, S.R.P.; Nair, P.M.; Rao, S.M.D.

1992-01-01

Thermoluminescence (TL) properties of curry powder, a salt containing spice mixture, and three different ground spices, viz, chilli, turmeric and pepper, were compared with TL of table salt. The spices other than curry powder, did not exhibit characteristic TL in the absence of salt. Therefore studies were initiated to develop a simple and reliable method using common salt for distinguishing irradiated spices (10 kGy) from unirradiated ones under normal conditions of storage. Common salt exhibited a characteristic TL glow at 170 o C. However, when present in curry powder, the TL glow of salt showed a shift to 208 o C. It was further observed that upon storage up to 6 months, the TL of irradiated curry powder retained about 10% of the original intensity and still could be distinguished from the untreated samples. From our results it is evident that common salt could be used as an indicator either internally or externally in small sachets for incorporating into prepacked spices. (author)

A simple method for identification of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Behere, A; Desai, S R.P.; Nair, P M [Bhabha Atomic Research Centre, Bombay (India). Food Technology and Enzyme Engineering Div.; Rao, S M.D. [Bhabha Atomic Research Centre, Bombay (India). Technical Physics and Prototype Engineering Div.

1992-07-01

Thermoluminescence (TL) properties of curry powder, a salt containing spice mixture, and three different ground spices, viz, chilli, turmeric and pepper, were compared with TL of table salt. The spices other than curry powder, did not exhibit characteristic TL in the absence of salt. Therefore studies were initiated to develop a simple and reliable method using common salt for distinguishing irradiated spices (10 kGy) from unirradiated ones under normal conditions of storage. Common salt exhibited a characteristic TL glow at 170{sup o}C. However, when present in curry powder, the TL glow of salt showed a shift to 208{sup o}C. It was further observed that upon storage up to 6 months, the TL of irradiated curry powder retained about 10% of the original intensity and still could be distinguished from the untreated samples. From our results it is evident that common salt could be used as an indicator either internally or externally in small sachets for incorporating into prepacked spices. (author).

Gamma irradiation of spices

Energy Technology Data Exchange (ETDEWEB)

Saputra, T S; Harsoyo,; Sudarman, H [National Atomic Energy Agency, Jakarta (Indonesia). Pasar Djumat Research Centre

1982-07-01

An experiment has been done to determine the effect of irradiation and reduction of moisture content on the keeping quality of commercial spices, i.e. nutmeg (Myristica fragrans), black and white pepper (Piper ningrum). The results showed that a dose of 5 kGy could reduce the microbial load of spices as much as 2-4 log cycles for the total plate count and 1-3 log cycles for the total mould and yeast counts. The microbial reduction due to the irradiation treatment was found to be lower in more humid products. Prolonged storage enhanced the microbial reduction.

Influence of storage on fungal infestation in spices

International Nuclear Information System (INIS)

Akhtar, T.; Sattar, A.; Khan, I.

1988-01-01

The present work was carried out to study the influence of storage and gamma radiation on fungal control in spices. The spices were irradiated with 5.0, 7.5 and 10.0 KGy and stored under ambient conditions for 12 months. Fungal infestation decreased to undetectable levels upon irradiation of these spices especially at higher doses and increased with advanced storage period both the irradiated and unirradiated samples. (orig. /A.B.)

Analysis of Indonesian Spice Essential Oil Compounds That Inhibit Locomotor Activity in Mice

Science.gov (United States)

Muchtaridi; Diantini, Adjeng; Subarnas, Anas

2011-01-01

Some fragrance components of spices used for cooking are known to have an effect on human behavior. The aim of this investigation was to examine the effect of the essential oils of basil (Ocimum formacitratum L.) leaves, lemongrass (Cymbopogon citrates L.) herbs, ki lemo (Litsea cubeba L.) bark, and laja gowah (Alpinia malaccencis Roxb.) rhizomes on locomotor activity in mice and identify the active component(s) that might be responsible for the activity. The effect of the essential oils was studied by a wheel cage method and the active compounds of the essential oils were identified by GC/MS analysis. The essential oils were administered by inhalation at doses of 0.1, 0.3, and 0.5 mL/cage. The results showed that the four essential oils had inhibitory effects on locomotor activity in mice. Inhalation of the essential oils of basil leaves, lemongrass herbs, ki lemo bark, and laja gowah rhizomes showed the highest inhibitory activity at doses of 0.5 (57.64%), 0.1 (55.72%), 0.5 (60.75%), and 0.1 mL/cage (47.09%), respectively. The major volatile compounds 1,8-cineole, α-terpineol, 4-terpineol, citronelol, citronelal, and methyl cinnamate were identified in blood plasma of mice after inhalation of the four oils. These compounds had a significant inhibitory effect on locomotion after inhalation. The volatile compounds of essential oils identified in the blood plasma may correlate with the locomotor-inhibiting properties of the oil when administered by inhalation.

Genotoxicity test of irradiated spice mixture by dominant lethal test

Energy Technology Data Exchange (ETDEWEB)

Barna, J

1986-03-01

Dominant lethal test (DLT) was performed in Sprague Dawley male rats prefed with 25% irradiated spice mixture which was composed of 55% non-pungent ground paprika, 14% black pepper, 9% allspice, 9% coriander, 7% marjoram, 4% cumin, 2% nutmeg. Microbial count of the spice mixture was reduced with 15 kGy from a sup(60)Co source. Control groups received spice-free or untreated spice diet or were administered to cyclophosphamide i.p., respectively. DTL parameters altered significantly in the latter group but neither untreated nor irradiated spice mixture proved to be germ cell mutagens. 24 refs.; 8 figs.

Irradiation of spices - a review

International Nuclear Information System (INIS)

Sadecka, J.

2007-01-01

Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applications. Depending on the absorbed dose of radiation, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. The most common irradiated commercial products are spices and vegetable seasonings. Spice irradiation is increasingly recognised as a method that reduces post-harvest losses, ensures hygienic quality, and facilitates trade with food products. This article reviews recent activities concerning food irradiation, focusing on the irradiation of spices and dried vegetable seasonings from the food safety aspect

Prospecting Organic production of spices in Rajasthan

OpenAIRE

Sharma, Arun K.

2015-01-01

Low rainfall and low atmospheric humidity favours spices production in Rajasthan, the largest state of India.Details on possibilities of organic production of spices in Rajasthan are described in the paper considering the future challenges of soil, climate,social and market environment.

Spices for Prevention and Treatment of Cancers.

Science.gov (United States)

Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

2016-08-12

Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action.

Spices for Prevention and Treatment of Cancers

Science.gov (United States)

Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

2016-01-01

Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action. PMID:27529277

Fat digestion and absorption in spice-pretreated rats.

Science.gov (United States)

Prakash, Usha N S; Srinivasan, Krishnapura

2012-02-01

A few common spices are known to stimulate secretion of bile with higher amount of bile acids which play a major role in digestion and absorption of dietary lipids. It would be appropriate to verify if these spices enable efficient digestion and absorption during high-fat intake. In this context, dietary ginger (0.05%), piperine (0.02%), capsaicin (0.015%), and curcumin (0.5%) were examined for their influence on bile secretion, digestive enzymes of pancreas and absorption of dietary fat in high-fat (30%) fed Wistar rats for 8 weeks. These spices enhanced the activity of pancreatic lipase, amylase, trypsin and chymotrypsin by 22-57%, 32-51%, 63-81% and 12-38%, respectively. Dietary intake of spices along with high-fat enhanced fat absorption. These dietary spices increased bile secretion with higher bile acid content. Stimulation of lipid mobilisation from adipose tissue was suggested by the decrease in perirenal adipose tissue weight by dietary capsaicin and piperine. This was also accompanied by prevention of the accumulation of triglyceride in liver and serum in high-fat fed rats. Activities of key lipogenic enzymes in liver were reduced which was accompanied by an increased activity of hormone-sensitive lipase. Thus, dietary ginger and other spice compounds enhance fat digestion and absorption in high-fat fed situation through enhanced secretion of bile salts and a stimulation of the activity pancreatic lipase. At the same time, the energy expenditure is facilitated by these spices to prevent the accumulation of absorbed fat. Copyright © 2011 Society of Chemical Industry.

Radurization of spices by irradiation in Cuba

International Nuclear Information System (INIS)

Alvarez Gil, M.; Rodriguez, M.; Prieto, E.; Pino, J.

1997-01-01

This paper presents the research results that prove the technical feasibility according to the hygiene conditions existing in Cuba for irradiating different spices. The results show both the possibility and and the benefit of using a one irradiation application to these products. One global average doses of 5 KGy was enough for decontaminating black pepper, paprika, cumin, must meg and oregano without affecting either their chemical components or the quality of their taste. Sausages manufactured with irradiated spices did not irradiating spices is much higher that of fumigation, et has many important social and economic advantages

Sterilization of ground prepacked Indian spices by gamma irradiation

International Nuclear Information System (INIS)

Munasiri, M.A.; Parte, M.N.; Ghanekar, A.S.; Sharma, A.; Padwal Desai, S.R.; Nadkarni, G.B.

1987-01-01

A study assessed the efficacy of irradiation for disinfection of 4 prepacked ground dry Indian spices (chilli, coriander, pepper, and turmeric) that were found to be highly contaminated with bacteria and molds. A 10-kGy irradiation dose effectively killed these contaminants without altering spice quality. The irradiated spices retained their quality over a 6-month storage period

Sterilization of ground prepacked Indian spices by gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Munasiri, M. A.; Parte, M. N.; Ghanekar, A. S.; Sharma, A.; Padwal Desai, S. R.; Nadkarni, G. B.

1987-07-01

A study assessed the efficacy of irradiation for disinfection of 4 prepacked ground dry Indian spices (chilli, coriander, pepper, and turmeric) that were found to be highly contaminated with bacteria and molds. A 10-kGy irradiation dose effectively killed these contaminants without altering spice quality. The irradiated spices retained their quality over a 6-month storage period.

Comparison of thermoluminescence detection methods for irradiated spices

International Nuclear Information System (INIS)

Kawamura, Y.; Murayama, M.; Uchiyama, S.; Saito, Y.

1996-01-01

Thermoluminescence (TL) analysis has been shown to be one of the most applicable methods for the detection of γ-irradiated spices. This analysis was introduced as a detection technique for irradiated spices using the whole sample. It was then found that the origin of the TL response to be mineral dust adhering to the spices. TL measurements on separated minerals and the normalised TL measurement by re-irradiation was then established. This paper details investigations on TL measurements carried out using clean powdered spices stored for one year after being irradiated with doses of 1, 5, 10 and 30 kGy in order to clarify their applicable dose range, the effect of storage and mineral content. The effect of the mineral separation was also studied. (author)

Radiation processing for value addition to spices and condiments

International Nuclear Information System (INIS)

More, Varsha S.; Parte, Madan N.; Gautam, Satyendra; Sharma, Arun

2009-01-01

Both major and minor Indian spices and their blends were found to have significant high level of bacterial and fungal load. Radiation processing at 10 kGy dose was found to be effective for hygienization of spices and condiments without affecting their flavor and other quality attributes. Inter and Intra country transportation studies confirmed the retention of spice quality following irradiation, transportation and storage. A safe storage period was also determined for sambar powder packaged in metallised laminate pouch, which turned out to be 20 months under ambient storage conditions. Some spices were also found to have radioprotective effect. (author)

Detection of irradiated spices with a microbiological method - DEFT/APC method

International Nuclear Information System (INIS)

Hammerton, K.M.; Banos, C.

1996-01-01

The decontamination of spices that are to be used as ingredients in processed foods is necessary in order to prevent the introduction of spoilage microorganisms and more rarely disease causing organisms. Spices can be contaminated with bacteria and moulds in concentration from 10 3 to 10 8 microorganisms per gram so that, even when used in small amounts, they can contaminate food with large numbers of microorganisms. The most effective means of decontaminating spices is irradiation treatment with an absorbed radiation dose from 5 to 10 kGy. Several countries are commercially using radiation processing of spices. A microbiological screening method based on the use of the direct epifluorescent filter technique (DEFT) and the conventional aerobic plate count (APC) has been established for the detection of irradiated spices. The DEFT count enumerates the total number of contaminating microorganisms, irrespective of viability, in an untreated or treated spice sample. This paper reports recent investigations on the possibility that the inclusion of a mesophilic aerobic spore count will enable irradiated spices to be distinguished from ethylene oxide (EtO) or heat treated spices. (author)

Influence of heat sterilization on the organoleptic quality of spices

NARCIS (Netherlands)

Maarse, H.; Nijssen, L.M.; Nowak, M.

1982-01-01

Heat sterilization and storage of food products containing spices often results in a change of their organoleptic quality. Our knowledge about the stability of individual spices, however, is low. Therefore the heat stability of 8 different spices most frequently used has been investigated: cinnamon,

Isolation of Cronobacter spp. (formerly Enterobacter sakazakii) from infant food, herbs and environmental samples and the subsequent identification and confirmation of the isolates using biochemical, chromogenic assays, PCR and 16S rRNA sequencing.

Science.gov (United States)

Jaradat, Ziad W; Ababneh, Qotaiba O; Saadoun, Ismail M; Samara, Nawal A; Rashdan, Abrar M

2009-10-27

Cronobacter spp. (formerly Enterobacter sakazakii), are a group of Gram-negative pathogens that have been implicated as causative agents of meningitis and necrotizing enterocolitis in infants. The pathogens are linked to infant formula; however, they have also been isolated from a wide range of foods and environmental samples. In this study, 233 samples of food, infant formula and environment were screened for the presence of Cronobacter spp. in an attempt to find its source. Twenty nine strains were isolated from samples of spices, herbs, infant foods, and dust obtained from household vacuum cleaners. Among the 76 samples of infant food, infant formula, milk powder and non-milk dairy products tested, only one sample of infant food contained Cronobacter spp. (1.4%). The other Cronobacter spp. isolates recovered include two from household vacuum dust, and 26 from 67 samples of herbs and spices. Among the food categories analyzed, herbs and spices harbored the highest number of isolates, indicating plants as a possible reservoir of this pathogen. Initial screening with API 20E test strips yielded 42 presumptive isolates. Further characterization using 3 chromogenic media (alpha-MUG, DFI and EsPM) and 8 sets of PCR primers detecting ITS (internal transcribed spacer sequences), 16S rRNA, zpx, gluA, gluB, OmpA genes followed by nucleotide sequencing of some PCR amplicons did not confirm the identity of all the isolates as none of the methods proved to be free of both false positives or false negatives. The final confirmation step was done by 16S rRNA sequence analysis identifying only 29 of the 42 isolates as Cronobacter spp. Our studies showed that Cronobacter spp. are highly diverse and share many phenotypic traits with other Enterobacteriaceae members highlighting the need to use several methods to confirm the identity of this pathogen. None of the biochemical, chromogenic or PCR primers proved to be a reliable method for confirmation of the identity of the isolates

Isolation of Cronobacter spp. (formerly Enterobacter sakazakii from infant food, herbs and environmental samples and the subsequent identification and confirmation of the isolates using biochemical, chromogenic assays, PCR and 16S rRNA sequencing

Directory of Open Access Journals (Sweden)

Samara Nawal A

2009-10-01

Full Text Available Abstract Background Cronobacter spp. (formerly Enterobacter sakazakii, are a group of Gram-negative pathogens that have been implicated as causative agents of meningitis and necrotizing enterocolitis in infants. The pathogens are linked to infant formula; however, they have also been isolated from a wide range of foods and environmental samples. Results In this study, 233 samples of food, infant formula and environment were screened for the presence of Cronobacter spp. in an attempt to find its source. Twenty nine strains were isolated from samples of spices, herbs, infant foods, and dust obtained from household vacuum cleaners. Among the 76 samples of infant food, infant formula, milk powder and non-milk dairy products tested, only one sample of infant food contained Cronobacter spp. (1.4%. The other Cronobacter spp. isolates recovered include two from household vacuum dust, and 26 from 67 samples of herbs and spices. Among the food categories analyzed, herbs and spices harbored the highest number of isolates, indicating plants as a possible reservoir of this pathogen. Initial screening with API 20E test strips yielded 42 presumptive isolates. Further characterization using 3 chromogenic media (α-MUG, DFI and EsPM and 8 sets of PCR primers detecting ITS (internal transcribed spacer sequences, 16S rRNA, zpx, gluA, gluB, OmpA genes followed by nucleotide sequencing of some PCR amplicons did not confirm the identity of all the isolates as none of the methods proved to be free of both false positives or false negatives. The final confirmation step was done by 16S rRNA sequence analysis identifying only 29 of the 42 isolates as Cronobacter spp. Conclusion Our studies showed that Cronobacter spp. are highly diverse and share many phenotypic traits with other Enterobacteriaceae members highlighting the need to use several methods to confirm the identity of this pathogen. None of the biochemical, chromogenic or PCR primers proved to be a reliable

HERBE final safety report; HERBE Finalni sigurnosni izvestaj

Energy Technology Data Exchange (ETDEWEB)

NONE

1991-07-01

The Final safety report of HERBE system constructed at the RB reactor consists of 13 chapters, as follows. Chapter 0 includes a summary and the contents of the Final safety report, fundamental characteristics of the system and conclusion remarks, with the license agreement of the Safety Committee of the Boris Kidric Institute. Chapter 1 describes and analyzes the site of the HERBE system, including demography, topography, meteorology, hydrology, geology, seismicity, ecology. Chapter 3 covers technical characteristics of the system, Chapter 4 deals with safety analysis, Chapter 5 describes organisation of construction and preliminary operational testing of the system. Chapter 6 deals with organisation and program of test and regular operation, relevant procedures. Chapter 7 defines operational conditions and constraints, Chapter 8 and describe methods and means of radiation protection and radioactive materials management respectively. Chapter 10 contains a review of emergency plans, measures and procedures for nuclear accident protection. Chapters 11 and 12 are concerned with quality assurance program and physical protection of the HERBE system and related nuclear material.

Radiation decontamination of three local spices and khebab spice-mix and some aspects of their physiochemical and nutritional properties before and after gamma irradiation

International Nuclear Information System (INIS)

Kottoh, D. I

2011-07-01

Spices are used for seasoning, garnishing and for their therapeutic or medicinal properties. In this thesis, three local spices namely, 'pepre' (E. caryophyllata), 'Fom wisa' (A. melegueta), 'whentia' (X. aethiopica) and khebab spice-mix were tested to ascertain their storage mycroflora and moisture isotherms under tropical Ghanaian environment at (Environmental Relative Humidities, ERH's of 20, 55, 65, 75, 85 and 95%) simulated by glycerol: water mixtures with view of ascertaining their storage stability and mouldiness potential. Mouldiness was determined by the decimal serial dilution technique up to 1:10 4 dilutions. As background data to ascertain the importance of the spices in the Ghanaian diet, a structured rapid appraisal questionnaire was designed to provide information on the types of spices, marketing strategies and social profile of the traders. The selected spices were packaged in three different packaging materials and treated with varying doses of gamma radiation (0, 5, 10 and 20kGy). Changes in the mycroflora and some selected physiochemical parameters (pH, %, moisture, fat, ash content, crude protein, total carbohydrates) were determined using standard conventional methods from (AOAC, 2000). Elemental composition of the products were examined using Neutron Activation Analysis (NAA). Finally, the consumer preference of the khebab spice - mix was assessed by sensory evaluation of attributes such as colour, taste, smell, mouthfeel and overall acceptability. A 2X3X4 factorial experiment in a complete Randomised Design was used for the study and data was subjected to statistical analysis using microsoft Excel and Genstats softwares. Analysis was evaluated based on p<0.05 level of significance. The sellers of spices were between 10 - 70 years, but majority were between 30 - 40 years. Spices in the Accra markets were received from seven regions in Ghana and some were imported from West Africa and other foreign countries. The resident microflora in the

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts.

Science.gov (United States)

Lu, Qing-Yi; Summanen, Paula H; Lee, Ru-Po; Huang, Jianjun; Henning, Susanne M; Heber, David; Finegold, Sydney M; Li, Zhaoping

2017-08-01

The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP-HPLC-DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects of spice extracts on the viability of 88 anaerobic and facultative isolates from intestinal microbiota were determined by using Brucella agar plates containing serial dilutions of extracts. A total of 14 phenolic compounds, a piperine, cinnamic acid, and cinnamaldehyde were identified and quantitated. Spice extracts exhibited high antioxidant capacity that correlated with the total amount of major chemicals. All spice extracts, with the exception of turmeric, enhanced the growth of Bifidobacterium spp. and Lactobacillus spp. All spices exhibited inhibitory activity against selected Ruminococcus species. Cinnamon, oregano, and rosemary were active against selected Fusobacterium strains and cinnamon, rosemary, and turmeric were active against selected Clostridium spp. Some spices displayed prebiotic-like activity by promoting the growth of beneficial bacteria and suppressing the growth of pathogenic bacteria, suggesting their potential role in the regulation of intestinal microbiota and the enhancement of gastrointestinal health. The identification and quantification of spice-specific phytochemicals provided insight into the potential influence of these chemicals on the gut microbial communities and activities. Future research on the connections between spice-induced changes in gut microbiota and host metabolism and disease preventive effect in animal models and humans is needed. © 2017 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of

Formulation of Spices mixture for preparation of Chicken Curry

Directory of Open Access Journals (Sweden)

Deogade

2008-02-01

Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Veterinary World 2008; 1(1.000: 18-20

Formulation of Spices mixture for preparation of Chicken Curry

Directory of Open Access Journals (Sweden)

Deogade

2008-01-01

Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Vet World 2008; 1(1.000: 18-20

Detection of enzyme activity in decontaminated spices of industrial use

International Nuclear Information System (INIS)

Müller, R.; Theobald, R.

1995-01-01

A range of decontaminated spices of industrial use have been examinated for their enzymes (catalase, peroxidase, amylase, lipase activity). The genuine enzymes remain fully active in irradiated spices, whereas the microbial load is clearly reduced. In contrast steam treated spices no longer demonstrate enzyme activities. Steam treatment offers e.g. black pepper without lipase activity, which can no longer cause fat deterioration. Low microbial load in combination with clearly detectable enzyme activity in spices is an indication for irradiation, whereas, reduced microbial contamination combined with enzyme inactivation indicate steam treatment of raw material [de

Elaboration of garlic and salt spice with reduced sodium intake.

Science.gov (United States)

Rodrigues, Jéssica F; Junqueira, Gabriela; Gonçalves, Carla S; Carneiro, João D S; Pinheiro, Ana Carla M; Nunes, Cleiton A

2014-12-01

Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

Analysis of Indonesian Spice Essential Oil Compounds That Inhibit Locomotor Activity in Mice

Directory of Open Access Journals (Sweden)

Anas Subarnas

2011-04-01

Full Text Available Some fragrance components of spices used for cooking are known to have an effect on human behavior. The aim of this investigation was to examine the effect of the essential oils of basil (Ocimum formacitratum L. leaves, lemongrass (Cymbopogon citrates L. herbs, ki lemo (Litsea cubeba L. bark, and laja gowah (Alpinia malaccencis Roxb. rhizomes on locomotor activity in mice and identify the active component(s that might be responsible for the activity. The effect of the essential oils was studied by a wheel cage method and the active compounds of the essential oils were identified by GC/MS analysis. The essential oils were administered by inhalation at doses of 0.1, 0.3, and 0.5 mL/cage. The results showed that the four essential oils had inhibitory effects on locomotor activity in mice. Inhalation of the essential oils of basil leaves, lemongrass herbs, ki lemo bark, and laja gowah rhizomes showed the highest inhibitory activity at doses of 0.5 (57.64%, 0.1 (55.72%, 0.5 (60.75%, and 0.1 mL/cage (47.09%, respectively. The major volatile compounds 1,8-cineole, α-terpineol, 4-terpineol, citronelol, citronelal, and methyl cinnamate were identified in blood plasma of mice after inhalation of the four oils. These compounds had a significant inhibitory effect on locomotion after inhalation. The volatile compounds of essential oils identified in the blood plasma may correlate with the locomotor-inhibiting properties of the oil when administered by inhalation.

Review on spices. Present status of decontamination techniques such as gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Gottschalk, H M [International Project in the Field of Food Irradiation, Karlsruhe (Germany, F.R.)

1977-04-01

The problem of flavour-preserving conservation of spices is described and discussed with a view to their use in the food industry. A number of possible ways of spice and spice extract conservation are presented. The main problem in spice conservation is the removal of contaminating microorganisms without loss or adulteration of taste. The number of microorganisms in spices is about 10/sup 3/ to 10/sup 8/ per g spice. Among these are soil microorganisms such as aerobic spoilage organisms, spore-formers, proteolytic and gas-producing bacteria. The incorporation of 0.1-1% spices into meat products may lead to a contamination of 10/sup 5/ to 10/sup 6/ organisms/g product. Extracted spice oils, on the other hand, are free of microorganisms. A number of physical and chemical sterilisation techniques are proposed. Radiosterilisation, in particular by means of gamma rays, is dealt with in detail. Here, a dose of 0.33 to 1.5 Mrad will kill the vegetative microorganisms, and complete sterilisation is achieved at 1.5 to 2.5 Mrad. Combination with heat or chemicals may bring about a 20% reduction in the amount of ionizing radiation required. There were no quality losses in the spices. Legalisation of ionizing radiation for spice conservation will require further tests of safety to be carried out.

Prophage lambda induction (Inductest) of blood of rats fed irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Farkas, J; Andrassy, E [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary)

1981-01-01

Lysogenic Escherichia coli K12 strains Nos. GY 5023: envA uvr/sup +/ (lambda) and GY 5027: envA uvrB (lambda) were used as test organisms and E.coli strain No. GY 4015 as the indicator to investigate prophage induction (Inductest) of blood samples of CFY rats fed with black pepper and spice mixture treated with gamma radiation. The dose levels applied for the irradiation of spices were 0.5 and 15 kGy. In the rat feed, the applied concentration of ground black pepper was 3.5%, and that of the spice mixture (: mild paprika, black pepper, allspice, coriander, marjoram, cumin and nutmeg) was 25%. Blood samples were taken for prophage induction after six days' feeding with the tested diet. Tests with pepper were performed both within two weaks after irradiation and again after 90 days of storage following irradiation, while with the spice mixture, Inductest was performed with the blood of rats fed with a spice mixture irradiated 90 days before the start of the feeding test. Neither the blood of rats fed with irradiated pepper nor that of rats fed with irradiated spice mixture did increase, to a statistically significant degree, the occurrence of prophage induction as compared with blood samples of rats fed with a diet containing untreated spices or with commercial rat feed. In agreement with earlier microbial mutagenicity tests performed with extracts of irradiated spices and urine of rats fed with irradiated spices, neither did the present results indicate that spices irradiated with 5 and 15 kGy or their metabolites would be of DNA-modofying potential.

Prophage lambda induction (Inductest) of blood of rats fed irradiated spices

International Nuclear Information System (INIS)

Farkas, J.; Andrassy, E.

1981-01-01

Lysogenic Escherichia coli K12 strains Nos. GY 5023: envA uvr + (lambda) and GY 5027: envA uvrB (lambda) were used as test organisms and E.coli strain No. GY 4015 as the indicator to investigate prophage induction (Inductest) of blood samples of CFY rats fed with black pepper and spice mixture treated with gamma radiation. The dose levels applied for the irradiation of spices were 0.5 and 15 kGy. In the rat feed, the applied concentration of ground black pepper was 3.5%, and that of the spice mixture (: mild paprika, black pepper, allspice, coriander, marjoram, cumin and nutmeg) was 25%. Blood samples were taken for prophage induction after six days' feeding with the tested diet. Tests with pepper were performed both within two weaks after irradiation and again after 90 days of storage following irradiation, while with the spice mixture, Inductest was performed with the blood of rats fed with a spice mixture irradiated 90 days before the start of the feeding test. Neither the blood of rats fed with irradiated pepper nor that of rats fed with irradiated spice mixture did increase, to a statistically significant degree, the occurrence of prophage induction as compared with blood samples of rats fed with a diet containing untreated spices or with commercial rat feed. In agreement with earlier microbial mutagenicity tests performed with extracts of irradiated spices and urine of rats fed with irradiated spices, neither did the present results indicate that spices irradiated with 5 and 15 kGy or their metabolites would be of DNA-modofying potential. (author)

Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts.

Science.gov (United States)

Badejo, Adebanjo A; Damilare, Akintoroye; Ojuade, Temitope D

2014-09-01

The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest ∘Brix. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts.

Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts

Science.gov (United States)

Badejo, Adebanjo A.; Damilare, Akintoroye; Ojuade, Temitope D.

2014-01-01

The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest ∘Brix. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts. PMID:25320721

Microbiological quality of retail spices in Tehran, Iran.

Science.gov (United States)

Koohy-Kamaly-Dehkordy, Paliz; Nikoopour, Houshang; Siavoshi, Farideh; Koushki, Mohammadreza; Abadi, Alireza

2013-05-01

The microbiological quality of 351 samples of nine types of spices including black pepper, caraway, cinnamon, cow parsnip, curry powder, garlic powder, red pepper, sumac, and turmeric, collected from retail shops in Tehran during 2007, was determined. The numbers of aerobic mesophilic bacteria, Escherichia coli, and molds exceeded Iran's National Standard limits, at 63.2% (>5 × 10(5) CFU/g), 23.4% (>0.3 MPN/g), and 21.9% (>5 × 10(3) CFU/g) of the studied samples, respectively. Coliform contamination was more than 10(3) MPN/g in 24.8% of samples. High contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices in their production. Use of spices with high microbial content could increase the chance of food spoilage and transmission of foodborne pathogens. Accordingly, application of food safety measurements to reduce microbial counts in spices is strongly recommended.

Radiation effect on lipid peroxide content of spices

International Nuclear Information System (INIS)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao

1990-01-01

To evaluate the radiation-induced deterioration of lipid in spices, peroxide value, iodine value and acid value were measured after extraction by chloroform. Peroxide values of black pepper and white pepper were not increased by gamma-irradiation with doses below 30 kGy and gradually increased at higher dose up to 80 kGy in this study. On contrary, peroxide values of clove and rosemary increased rather quickly below 20 kGy of gamma-irradiation, and they became stationary at higher dose. Iodine values and acid values had relationship with peroxide values on each kind of spices. On the storage study of irradiated spices, peroxide values decreased quickly during 20 days storage as same as nonirradiated spices, and it became stationary after 20 to 50 days storage at 30degC. Enhancement of oxidized deterioration were not observed even higher irradiation doses up to 80 kGy in this study. (author)

Use of ethnic spices by adults in the United States: An exploratory study

Science.gov (United States)

Isbill, Jonathan; Kandiah, Jayanthi; Khubchandani, Jagdish

2018-01-01

Background: The use of complementary and alternative medicine (CAM) therapies has increased in the United States, but little is known about consumers’ perceptions of use of such therapies. The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US. Methods: UUsing a cross-sectional study design, adults in the Midwestern US (n = 703) completed a valid and reliable survey which was pilot tested with a small convenience sample of adults (n = 38). The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies) and inferential statistics (i.e. logistic regression analyses). Results: Almost half of the participants were interested in learning about health benefits of spices (48%), indicated friends and family members as sources of information on spices (50%),and were willing to use spices as CAM therapies (51%). Most (>50%) of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%)were currently using one or more spices on a daily basis and believed that ginger (64%), garlic(58%), and cinnamon (56%) could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56), income (OR = 1.77), health status(OR = 2.01), and recommendations from healthcare providers (OR = 5.31 and OR = 3.96) were significant predictors of current spice use and willingness to use spices. Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population. PMID:29423360

Use of ethnic spices by adults in the United States: An exploratory study.

Science.gov (United States)

Isbill, Jonathan; Kandiah, Jayanthi; Khubchandani, Jagdish

2018-01-01

Background: The use of complementary and alternative medicine (CAM) therapies has increased in the United States, but little is known about consumers' perceptions of use of such therapies. The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US. Methods: UUsing a cross-sectional study design, adults in the Midwestern US (n = 703) completed a valid and reliable survey which was pilot tested with a small convenience sample of adults (n = 38). The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies) and inferential statistics (i.e. logistic regression analyses). Results: Almost half of the participants were interested in learning about health benefits of spices (48%), indicated friends and family members as sources of information on spices (50%),and were willing to use spices as CAM therapies (51%). Most (>50%) of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%)were currently using one or more spices on a daily basis and believed that ginger (64%), garlic(58%), and cinnamon (56%) could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56), income (OR = 1.77), health status(OR = 2.01), and recommendations from healthcare providers (OR = 5.31 and OR = 3.96) were significant predictors of current spice use and willingness to use spices. Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population.

Use of ethnic spices by adults in the United States: An exploratory study

Directory of Open Access Journals (Sweden)

Jonathan Isbill

2018-01-01

Full Text Available Background: The use of complementary and alternative medicine (CAM therapies has increase din the United States, but little is known about consumers’ perceptions of use of such therapies.The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US.Methods: Using a cross-sectional study design, adults in the Midwestern US (n = 703 completed valid and reliable survey which was pilot tested with a small convenience sample of adults(n = 38. The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies and inferential statistics (i.e. logistic regression analyses.Results: Almost half of the participants were interested in learning about health benefits of spices (48%, indicated friends and family members as sources of information on spices (50%,and were willing to use spices as CAM therapies (51%. Most (>50% of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%were currently using one or more spices on a daily basis and believed that ginger (64%, garlic(58%, and cinnamon (56% could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56, income (OR = 1.77, health status(OR = 2.01, and recommendations from healthcare providers (OR = 5.31 and OR = 3.96 were significant predictors of current spice use and willingness to use spices.Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population.

Irradiation monitoring of spices by chemiluminescence method

International Nuclear Information System (INIS)

Bhatti, K.A.; Khan, H.M.; Sattar, A.; Ahmad, A.

2001-01-01

Some spices (cumin, coriander, black pepper and red pepper), commonly used due to their specific aroma and nutritional value were studied using chemiluminescence (CL) method to test whether the food has been irradiated or not. The spices were ground to different mesh sizes and subjected to gamma ray doses of 2.5, 5.0, 7.5 and 10 Kgy. The effect of radiation doses and particle size on the CL response of irradiated and un-irradiated samples was checked using luminol and lucigenin sensitizers. The storage experiment was also performed for all spices with both the sensitizers in order to pick the suitable sensitizer for CL study. During this study Co-60 gamma ray source and Bio-orbit 1250 luminometer were used after precise calibration

Mikroflóra vybraných druhů koření

OpenAIRE

Číhalová, Zdenka

2010-01-01

This bachelor´s thesis discusses the microflora of spices. It describes what the term "spices" means, defines different types of spices and contained substances. The paper examines several types of spices in more detail, especially black pepper and herbes de Provence. Furthermore, it describes microorganisms occurring in spices and puts more emphasis on bacteria. Last but not least, the thesis includes an experimental determination of certain microorganisms in selected spices and a compariso...

Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase.

Science.gov (United States)

Jiang, Bing; Liang, Yan; Sun, Xuebing; Liu, Xiaoxin; Tian, Weixi; Ma, Xiaofeng

2015-09-01

Dietary spices have been adopted in cooking since ancient times to enhance flavor and also as food preservatives and disease remedies. In China, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their functions. Fatty acid synthase (FAS) has been recognized as a remedy target, and its inhibitors might be applied in disease treatment. The present work was designed to assess the inhibitory activities on FAS of spices extracts in Chinese menu. The in vitro inhibitory activities on FAS of 22 extracts of spices were assessed by spectrophotometrically monitoring oxidation of NADPH at 340 nm. Results showed that 20 spices extracts (90.9 %) exhibited inhibitory activities on FAS, with half inhibition concentration (IC(50)) values ranging from 1.72 to 810.7 μg/ml. Among them, seven spices showed strong inhibitory effect with IC(50) values lower than 10 μg/ml. These findings suggest that a large proportion of the dietary spices studied possess promising inhibitory activities on FAS, and subsequently might be applied in the treatment of obesity and obesity-related human diseases.

BioSPICE: access to the most current computational tools for biologists.

Science.gov (United States)

Garvey, Thomas D; Lincoln, Patrick; Pedersen, Charles John; Martin, David; Johnson, Mark

2003-01-01

The goal of the BioSPICE program is to create a framework that provides biologists access to the most current computational tools. At the program midpoint, the BioSPICE member community has produced a software system that comprises contributions from approximately 20 participating laboratories integrated under the BioSPICE Dashboard and a methodology for continued software integration. These contributed software modules are the BioSPICE Dashboard, a graphical environment that combines Open Agent Architecture and NetBeans software technologies in a coherent, biologist-friendly user interface. The current Dashboard permits data sources, models, simulation engines, and output displays provided by different investigators and running on different machines to work together across a distributed, heterogeneous network. Among several other features, the Dashboard enables users to create graphical workflows by configuring and connecting available BioSPICE components. Anticipated future enhancements to BioSPICE include a notebook capability that will permit researchers to browse and compile data to support model building, a biological model repository, and tools to support the development, control, and data reduction of wet-lab experiments. In addition to the BioSPICE software products, a project website supports information exchange and community building.

Disinfestation of whole and ground spices by gamma-irradiation

International Nuclear Information System (INIS)

Padwal-Desai, S.R.; Sharma, Arun; Amonkar, S.V.

1987-01-01

Number of insect species were identified in chilli (Capsicum annum Linn), turmeric (Curcuma longa Linn), ginger (Zingiber officinale Roscoe), pepper (Piper nigrum Linn) and coriander (Coriandrum sativum) and also in two commercial brands of prepacked ground spices. Lasioderma serricorne (Cigarette beetle), Oryzaephilus surinamensis (Saw toothed grain beetle), Rhizopertha dominica (Lesser grain borer), Sitotroga cerealella (Angoumois grain moth) and Tribolium castaneum (Red flour beetle) were the predominant pest species found in these spices. Exposure of spices to Co 60 gamma irradiation at 1 kGy dose level did not show adult emergence of insects in these species during storage at ambient temperature (28-30degC) indicating that the radiation dose (10 kGy) that has been shown to be effective for microbial decontamination of spices destroys insect pests as well. (author). 8 refs

Evaluation of a DNA-based method for spice/herb authentication, so you do not have to worry about what is in your curry, buon appetito!

Science.gov (United States)

Osathanunkul, Maslin; Ounjai, Sarawut; Osathanunkul, Rossarin; Madesis, Panagiotis

2017-01-01

It is long believed that some spices may help protect against certain chronic conditions. Spices are usually parts of plants that have been powdered into small pieces. Have you ever wondered what the curry powder in your dish is made of? The aim of this work was to develop an appropriate DNA-based method for assessment of spice identity. Selecting the best marker for species recognition in the Zingiberaceae family. Six DNA regions were investigated in silico, including ITS, matK, rbcL, rpoC, trnH-psbA and trnL. Then, only four regions (ITS, matK, rbcL and trnH-psbA) were included in the simulated HRM (High-resolution Melting) analysis as the results from previous analysis showed that rpoC and trnL may not be suitable to be used to identify Zingiberaceae species in HRM analysis based on both the percentage of nucleotide variation and GC content. Simulated HRM analysis was performed to test the feasibility of Bar-HRM. We found that ITS2 is the most effective region to be used for identification of the studied species and thus was used in laboratory HRM analysis. All seven tested Zingiberaceae plants were then able to be distinguished using the ITS2 primers in laboratory HRM. Most importantly the melting curves gained from fresh and dried tissue overlapped, which is a crucial outcome for the applicability of the analysis. The method could be used in an authentication test for dried products. In the authentication test, only one of seven store-sold Zingiberaceae products that were tested contained the species listed on their labels, while we found substitution/contamination of the tested purchased products in the rest.

Evaluation of a DNA-based method for spice/herb authentication, so you do not have to worry about what is in your curry, buon appetito!

Directory of Open Access Journals (Sweden)

Maslin Osathanunkul

Full Text Available It is long believed that some spices may help protect against certain chronic conditions. Spices are usually parts of plants that have been powdered into small pieces. Have you ever wondered what the curry powder in your dish is made of? The aim of this work was to develop an appropriate DNA-based method for assessment of spice identity. Selecting the best marker for species recognition in the Zingiberaceae family. Six DNA regions were investigated in silico, including ITS, matK, rbcL, rpoC, trnH-psbA and trnL. Then, only four regions (ITS, matK, rbcL and trnH-psbA were included in the simulated HRM (High-resolution Melting analysis as the results from previous analysis showed that rpoC and trnL may not be suitable to be used to identify Zingiberaceae species in HRM analysis based on both the percentage of nucleotide variation and GC content. Simulated HRM analysis was performed to test the feasibility of Bar-HRM. We found that ITS2 is the most effective region to be used for identification of the studied species and thus was used in laboratory HRM analysis. All seven tested Zingiberaceae plants were then able to be distinguished using the ITS2 primers in laboratory HRM. Most importantly the melting curves gained from fresh and dried tissue overlapped, which is a crucial outcome for the applicability of the analysis. The method could be used in an authentication test for dried products. In the authentication test, only one of seven store-sold Zingiberaceae products that were tested contained the species listed on their labels, while we found substitution/contamination of the tested purchased products in the rest.

Herb-drug interactions.

Science.gov (United States)

Fugh-Berman, A

2000-01-08

Concurrent use of herbs may mimic, magnify, or oppose the effect of drugs. Plausible cases of herb-drug interactions include: bleeding when warfarin is combined with ginkgo (Ginkgo biloba), garlic (Allium sativum), dong quai (Angelica sinensis), or danshen (Salvia miltiorrhiza); mild serotonin syndrome in patients who mix St John's wort (Hypericum perforatum) with serotonin-reuptake inhibitors; decreased bioavailability of digoxin, theophylline, cyclosporin, and phenprocoumon when these drugs are combined with St John's wort; induction of mania in depressed patients who mix antidepressants and Panax ginseng; exacerbation of extrapyramidal effects with neuroleptic drugs and betel nut (Areca catechu); increased risk of hypertension when tricyclic antidepressants are combined with yohimbine (Pausinystalia yohimbe); potentiation of oral and topical corticosteroids by liquorice (Glycyrrhiza glabra); decreased blood concentrations of prednisolone when taken with the Chinese herbal product xaio chai hu tang (sho-salko-to); and decreased concentrations of phenytoin when combined with the Ayurvedic syrup shankhapushpi. Anthranoid-containing plants (including senna [Cassia senna] and cascara [Rhamnus purshiana]) and soluble fibres (including guar gum and psyllium) can decrease the absorption of drugs. Many reports of herb-drug interactions are sketchy and lack laboratory analysis of suspect preparations. Health-care practitioners should caution patients against mixing herbs and pharmaceutical drugs.

A practical and transferable methodology for dose estimation in irradiated spices based on thermoluminescence dosimetry

International Nuclear Information System (INIS)

D'Oca, M.C.; Bartolotta, A.; Cammilleri, C.; Giuffrida, S.; Parlato, A.; Di Stefano, V.

2008-01-01

Full text: Among the industrial applications of ionizing radiation, the treatment of food for preservation purposes is a worldwide recognized tool, provided that proper and validated identification methods are available and used. The thermoluminescence (TL) dosimetry is the physical method validated by the European Committee for Standardization for food from which silicate minerals can be isolated, such as spices and aromatic herbs. The aim of this work was to set up a reasonably simple procedure, alternative to the recommended one, for the identification of irradiated spices and to estimate at the same time the original dose in the irradiated product, using TL and the additive dose method, even after months storage. We have already shown that the additive dose method can be applied with TL dosimetry, if the TL response of the silicate specimen after extraction is always added to the response after each irradiation; the applied added doses were higher than 1 kGy, that can however give saturation problems. The new proposed methodology makes use of added doses lower than 600 Gy; the entire process can be completed within few hours and a linear fit can be utilized. The method was applied to the silicates extracted from oregano samples soon after the radiation treatment (original dose: 2 - 3 - 5 kGy), and after one year storage at room conditions in the dark (original dose: 1-2 kGy). The procedure allows the identification of irradiated samples, without any false positive, together with an estimation of the dose range

Effect of some Nigerian spices on biodeterioration of tilapia and cat ...

African Journals Online (AJOL)

This research is in two phases, one phase investigated the use of spices to inhibit the quick deterioration of fish. Spices used ere Xylopia aethiopica, Capsicum frutescens, Zingiber officinale, Piper guineense. Fishes used were Clarias gariepinus and Tilapia guineensis. Blended spices were applied on the fishes and kept ...

Effects of irradiation upon spices

Energy Technology Data Exchange (ETDEWEB)

1978-04-01

ESR studies were performed on untreated and irradiated samples of paprika powder, ground black pepper, and a spice mixture of the following composition: paprika, 55%; black pepper, 14%; allspice, 9%; coriander, 9%; marjoram, 7%; cumin, 4%; and nutmeg, 2%. Gamma radiation doses from 0.5 to 5 Mrad were applied. In the case of paprika samples, the effect of moisture content on the formation and disappearance of radiation-induced free radicals was also investigated. Shortly after irradiation (on the day of radiation treatment) high amounts of free radicals were detected in irradiated spice samples but they diminished upon storage. After a period of 3 months the ESR signals of the irradiated samples approximated those of the controls. The free radicals found in unirradiated ground spices did not disappear during a storage period as long as one year. The formation and disappearance of radiation-induced free radicals were found to be strongly affected by the moisture content of samples. If a sample of low moisture content containing a high free radical concentration after irradiation was placed in an atmosphere of higher moisture content, the free radicals decayed rapidly.

Spice: discovery of phenotype-determining component interplays

Directory of Open Access Journals (Sweden)

Chen Zhengzhang

2012-05-01

Full Text Available Abstract Background A latent behavior of a biological cell is complex. Deriving the underlying simplicity, or the fundamental rules governing this behavior has been the Holy Grail of systems biology. Data-driven prediction of the system components and their component interplays that are responsible for the target system’s phenotype is a key and challenging step in this endeavor. Results The proposed approach, which we call System Phenotype-related Interplaying Components Enumerator (Spice, iteratively enumerates statistically significant system components that are hypothesized (1 to play an important role in defining the specificity of the target system’s phenotype(s; (2 to exhibit a functionally coherent behavior, namely, act in a coordinated manner to perform the phenotype-specific function; and (3 to improve the predictive skill of the system’s phenotype(s when used collectively in the ensemble of predictive models. Spice can be applied to both instance-based data and network-based data. When validated, Spice effectively identified system components related to three target phenotypes: biohydrogen production, motility, and cancer. Manual results curation agreed with the known phenotype-related system components reported in literature. Additionally, using the identified system components as discriminatory features improved the prediction accuracy by 10% on the phenotype-classification task when compared to a number of state-of-the-art methods applied to eight benchmark microarray data sets. Conclusion We formulate a problem—enumeration of phenotype-determining system component interplays—and propose an effective methodology (Spice to address this problem. Spice improved identification of cancer-related groups of genes from various microarray data sets and detected groups of genes associated with microbial biohydrogen production and motility, many of which were reported in literature. Spice also improved the predictive skill of the

Development of Cardamom (Amomum cardamomum Herbal Coffee Beverages: A study of physicochemical characteristic and consumer perception towards sensory properties

Directory of Open Access Journals (Sweden)

Noor Ariefandi

2015-03-01

Full Text Available Herbal coffee is one of the coffee diversivication product that has been well recognized in the market. The addition of herbs or spices, such as ginger, pasak bumi (Eurycoma longifolia, Panax (from the genus of Panax L. and Habbatussauda (black cumin/black seed/Nigella sativa in the coffee, not only offer an enhanced flavor characteristic, but more importantly also offer the consumer to gain a health benefit which are possessed by the herbs used. Cardamom (Amonum cardomum is commonly recognized as a food spices to add flavor to dishes. Cardamom is also known as a herb that possess health benefit such as the medicine for tonsil and throat inflammation, fever, asthma and fatigue reliever. This research was aimed to develop a herbal coffee containing the extract of cardamom and to study the characteristic of herbal coffee obtained physicochemically and by sensory analysis. Crystallized coffee and sugar mixture was blended with cardamom extract by several ratio, which were 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50% to obtain ready to drink cardamom herbal coffee. The mixtures and control (without the addition of cardamom were then subjected for consumer perception by testing it to 30 panelist based on hedonic sensory test. The 3 mixtures that were choosen were then analysed for its physicochemical characteristic such as its powder and brewing appearrance, insoluble solids, reducing sugar and caffein concentration. The result showed that the addition of 10%, 20% and 30% cardamom extracthad good preferences to consumer, which 10% of addition resulted the highest preferences. The hedonic sensory test resulted the preferences of the aforementioned herbal coffee on color, aroma, taste and flavor was 3.37; 3.14; 3.30; 3.27 and 3.37 (on scale 1 to 5, respectively, representing moderately like to like preferences.The physiscochemical analysis show that the mixture contain 0.17% of insoluble solid, 0.13% of reducing sugar and 0.45% caffeine which comply

Preference mapping of lemon lime carbonated beverages with regular and diet beverage consumers.

Science.gov (United States)

Leksrisompong, P P; Lopetcharat, K; Guthrie, B; Drake, M A

2013-02-01

The drivers of liking of lemon-lime carbonated beverages were investigated with regular and diet beverage consumers. Ten beverages were selected from a category survey of commercial beverages using a D-optimal procedure. Beverages were subjected to consumer testing (n = 101 regular beverage consumers, n = 100 diet beverage consumers). Segmentation of consumers was performed on overall liking scores followed by external preference mapping of selected samples. Diet beverage consumers liked 2 diet beverages more than regular beverage consumers. There were no differences in the overall liking scores between diet and regular beverage consumers for other products except for a sparkling beverage sweetened with juice which was more liked by regular beverage consumers. Three subtle but distinct consumer preference clusters were identified. Two segments had evenly distributed diet and regular beverage consumers but one segment had a greater percentage of regular beverage consumers (P beverage consumers) did not have a large impact on carbonated beverage liking. Instead, mouthfeel attributes were major drivers of liking when these beverages were tested in a blind tasting. Preference mapping of lemon-lime carbonated beverage with diet and regular beverage consumers allowed the determination of drivers of liking of both populations. The understanding of how mouthfeel attributes, aromatics, and basic tastes impact liking or disliking of products was achieved. Preference drivers established in this study provide product developers of carbonated lemon-lime beverages with additional information to develop beverages that may be suitable for different groups of consumers. © 2013 Institute of Food Technologists®

Herbs-are they safe enough? an overview.

Science.gov (United States)

Singh, Divya; Gupta, Rajiv; Saraf, Shubhini A

2012-01-01

Drugs based on herbs have become a common form of therapy as well as for prophylaxis because they are often perceived as being natural and therefore harmless. Today they are one of the hottest trends and most sought after in the field of nutrition or herbal therapeutics. As the use of complementary medicine grows, so does the knowledge that many compounds in common use not only have a significant effect on the body but may also interact with pharmaceuticals and also with other alternative products. Concurrent use of herbs with drugs may mimic, magnify, or oppose the effect of drugs leading to herb-drug interactions. Currently, there is very little information published on herb-herb or herb-drug interactions as compared to the use of herbs which is progressively growing across the world. Many reports of herb-drug interactions are sketchy and lack laboratory analysis of suspect preparations. Health-care practitioners should caution patients against mixing herbs and pharmaceutical drugs. The article reviews the recent literature on the adverse effects of herbal remedies including the most widely sold herbal medicinal products, like liquorice, garlic, ginger, green tea, and turmeric, etc., and reinforce the safety aspect of herbal products, which are considered to be relatively safe by common people.

A review on spices. Present status of decontamination techniques such as gamma irradiation

International Nuclear Information System (INIS)

Gottschalk, H.M.

1977-01-01

The problem of flavour-preserving conservation of spices is described and discussed with a view to their use in the food industry. A number of possible ways of spice and spice extract conservation are presented. The main problem in spice conservation is the removal of contaminating microorganisms without loss or adulteration of taste. The number of microorganisms in spices is about 10 3 to 10 8 per g spice. Among these are soil microorganisms such as aerobic spoilage organisms, spore-formers, proteolytic and gas-producing bacteria. The incorporation of 0.1-1% spices into meat products may lead to a contamination of 10 5 to 10 6 organisms/g product. Extracted spice oils, on the other hand, are free of microorganisms. A number of physical and chemical sterilisation techniques are proposed. Radiosterilisation, in particular by means of gamma rays, is dealt with in detail. Here, a dose of 0.33 to 1.5 Mrad will kill the vegetative microorganisms, and complete sterilisation is achieved at 1.5 to 2.5 Mrad. Combination with heat or chemicals may bring about a 20% reduction in the amount of ionizing radiation required. There were no quality losses in the spices. Legalisation of ionizing radiation for spice conservation will require further tests of safety to be carried out. (AJ) [de

Viscosity measurement - probably a means for detecting radiation treatment of spices?

International Nuclear Information System (INIS)

Heide, L.; Albrich, S.; Boegl, K.W.

1987-12-01

The viscosity of 13 different spices and dried vegetables in total was measured. Optimal conditions were first determined for each product, i.e. concentration, pH-value, temperature, particle size and soaking time. For method evaluation, examinations were primarily performed to study the effect of storage, the reproducibility and the influence of the different varieties of the same spice. In supplement, for pepper, the viscosity was measured as a function of radiation dose. In summation, significant changes in the gel forming capability after irradiation could be observed after preliminary experiments in 8 dried spices (ginger, carrots, leek, cloves, pepper, celery, cinnamon and onions). With 3 spices (ginger, pepper and cinnamon) could the results from examining all different varieties of the same spice be substantiated. An additional influence of storage time on viscosity could not be proved during the investigative period of 8 months. Generally seen, there is no possibility of being able to identify an irradiated spice on the basis of viscosity measurements alone, since the difference between the varieties of one and the same spice is considerably great. However, radiation treatment can be reliably excluded with ginger, pepper and cinnamon, if the viscosities are high (10-20 Pa x s). (orig./MG) [de

Effect of gamma irradiation on essential oils and lipids in spices

International Nuclear Information System (INIS)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao

1991-01-01

Seven kinds of spices were irradiated with gamma-rays at the dose of 5 to 80 kGy. Studies of radiation effect on lipids in each spice were carried out by measuring peroxide value (POV), iodine value (IV), acid value (AV) and analysis of gas-chromatography (GC). POV in each spice was gradually increased with increasing absorbed doses. The increase of POV in nutmeg was higher than those of other spices, and it was suggested that those increase of POV values were related to lipid contents in spices. A little increase of IV and AV were also observed as same amount of POV by the irradiation up to 80 kGy. From the GC analysis of lipids in each spice, components were not changed even irradiated up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in each spice were also analyzed by headspace-GC (HS-GC), and any degradation of components were not observed up to 50 kGy of irradiation even analyzed by GC after separation to hydrocarbon and oxygen compounds. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author)

Effect of gamma irradiation on essential oils and lipids in spices

Energy Technology Data Exchange (ETDEWEB)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment

1991-11-01

Seven kinds of spices were irradiated with gamma-rays at the dose of 5 to 80 kGy. Studies of radiation effect on lipids in each spice were carried out by measuring peroxide value (POV), iodine value (IV), acid value (AV) and analysis of gas-chromatography (GC). POV in each spice was gradually increased with increasing absorbed doses. The increase of POV in nutmeg was higher than those of other spices, and it was suggested that those increase of POV values were related to lipid contents in spices. A little increase of IV and AV were also observed as same amount of POV by the irradiation up to 80 kGy. From the GC analysis of lipids in each spice, components were not changed even irradiated up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in each spice were also analyzed by headspace-GC (HS-GC), and any degradation of components were not observed up to 50 kGy of irradiation even analyzed by GC after separation to hydrocarbon and oxygen compounds. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author).

21 CFR 182.10 - Spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Spices and other natural seasonings and flavorings. 182.10 Section 182.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... Provisions § 182.10 Spices and other natural seasonings and flavorings. Spices and other natural seasonings...

21 CFR 582.10 - Spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Spices and other natural seasonings and flavorings. 582.10 Section 582.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... General Provisions § 582.10 Spices and other natural seasonings and flavorings. Spices and other natural...

SPICE: An innovative, flexible instrument concept

Science.gov (United States)

Nishioka, Kenji; Cauffman, D. P.; Jurcevich, B.; Mendez, David J.; Ryder, James T.

1994-01-01

Studies and plans for orbital capture of cosmic dust and interplanetary dust particles (IDP's) looked very bright with the advent of space station Freedom (SSF) and formal selection of Cosmic Dust Collection Facility (CDCF) as an attached payload in 1990. Unfortunately it has been downhill since its selection, culminating in CDCF being dropped as attached payload in the SSF redesign process this year. This action was without any input from the science or cosmic dust communities. The Exobiology Intact Capture Experiment (Exo-ICE) as an experiment on CDCF was also lost. Without CDCF, no facility-class instrument for cosmic dust studies is available or planned. When CDCF (and Exo-ICE) was selected as a SSF attached payload, an exercise called the small particle intact capture experiment (SPICE) was started for Exo-ICE to develop an understanding and early testing of the necessary expertise and technology for intact capture of cosmic dust and IDP's. This SPICE activity looks to fly small, meter square or less, collection area experiments on early orbital platforms of opportunity such as EURECA, MIR, WESTAR, and others, including the shuttle. The SPICE activity has focused on developing techniques and instrument concepts to capture particles intact and without inadvertent contamination. It began with a survey and screening of available capture media concepts and then focused on the development of a capture medium that can meet these requirements. Evaluation and development of the chosen capture medium, aerogel (a silicon oxide gel), has so far lived up to the expectations of meeting the requirements and is highlighted in a companion paper at this workshop. Others such as McDonnell's Timeband Capture Cell Experiment (TICCE) on EuReCa and Tsuo's GAS-CAN lid experiments on STS 47 and 57 have flown aerogel, but without addressing the contamination issue/requirement, especially regarding organics. Horz, Zolenskym and others have studied and have also been advocates for its

SPICE: An innovative, flexible instrument concept

Science.gov (United States)

Nishioka, Kenji; Cauffman, D. P.; Jurcevich, B.; Mendez, David J.; Ryder, James T.

Studies and plans for orbital capture of cosmic dust and interplanetary dust particles (IDP's) looked very bright with the advent of space station Freedom (SSF) and formal selection of Cosmic Dust Collection Facility (CDCF) as an attached payload in 1990. Unfortunately it has been downhill since its selection, culminating in CDCF being dropped as attached payload in the SSF redesign process this year. This action was without any input from the science or cosmic dust communities. The Exobiology Intact Capture Experiment (Exo-ICE) as an experiment on CDCF was also lost. Without CDCF, no facility-class instrument for cosmic dust studies is available or planned. When CDCF (and Exo-ICE) was selected as a SSF attached payload, an exercise called the small particle intact capture experiment (SPICE) was started for Exo-ICE to develop an understanding and early testing of the necessary expertise and technology for intact capture of cosmic dust and IDP's. This SPICE activity looks to fly small, meter square or less, collection area experiments on early orbital platforms of opportunity such as EURECA, MIR, WESTAR, and others, including the shuttle. The SPICE activity has focused on developing techniques and instrument concepts to capture particles intact and without inadvertent contamination. It began with a survey and screening of available capture media concepts and then focused on the development of a capture medium that can meet these requirements. Evaluation and development of the chosen capture medium, aerogel (a silicon oxide gel), has so far lived up to the expectations of meeting the requirements and is highlighted in a companion paper at this workshop. Others such as McDonnell's Timeband Capture Cell Experiment (TICCE) on EuReCa and Tsuo's GAS-CAN lid experiments on STS 47 and 57 have flown aerogel, but without addressing the contamination issue/requirement, especially regarding organics. Horz, Zolenskym and others have studied and have also been advocates for its

Effects of herbs and spice on health status of tilapia (Oreochromis mossambicus challenged with Streptococcus iniae

Directory of Open Access Journals (Sweden)

Nejdet Gültepe

2014-01-01

Full Text Available Effects of different herbal extracts on the growth and immune defense of fish were researched in the last decade. The aim of this study was to determine the dietary effects of thyme (Thymus vulgaris, rosemary (Rosmarinus officinalis and fenugreek (Trigonella foenum graecum as a feed additive on haematology, innate immune response, and disease resistance of tilapia (Oreochromis mossambicus. In total 228 healthy fish tilapia were divided into four groups (57 fish in one group and fed diets supplemented with thyme, rosemary and fenugreek at levels of 1%, respectively; fish in the control group were fed diet without any spices. Fish were fed ad libitum three times a day for 45 days. All fish of the experimental groups significantly (P P P > 0.05 changed during the whole experiment. After 45 days of feeding, fish were injected intraperitoneally with 100 μl of Streptococcus iniae (8 × 108 colony forming unit. The cumulative mortality was 22%, 27% and 31% in fish receiving diets supplemented with 1% thyme, rosemary and fenugreek, respectively, compared to 61% mortality in the control group. The results indicate that all three supplements used improved the haematological status, non-specific immune response and disease resistance of tilapia against S. iniae; this is the first similar study.

Updates on the Clinical Evidenced Herb-Warfarin Interactions

Directory of Open Access Journals (Sweden)

Beikang Ge

2014-01-01

Full Text Available Increasing and inadvertent use of herbs makes herb-drug interactions a focus of research. Concomitant use of warfarin, a highly efficacious oral anticoagulant, and herbs causes major safety concerns due to the narrow therapeutic window of warfarin. This paper presents an update overview of clinical findings regarding herb-warfarin interaction, highlighting clinical outcomes, severity of documented interactions, and quality of clinical evidence. Among thirty-eight herbs, Cannabis, Chamomile, Cranberry, Garlic, Ginkgo, Grapefruit, Lycium, Red clover, and St. John’s wort were evaluated to have major severity interaction with warfarin. Herbs were also classified on account of the likelihood of their supporting evidences for interaction. Four herbs were considered as highly probable to interact with warfarin (level I, three were estimated as probable (level II, and ten and twenty-one were possible (level III and doubtful (level IV, respectively. The general mechanism of herb-warfarin interaction almost remains unknown, yet several pharmacokinetic and pharmacodynamic factors were estimated to influence the effectiveness of warfarin. Based on limited literature and information reported, we identified corresponding mechanisms of interactions for a small amount of “interacting herbs.” In summary, herb-warfarin interaction, especially the clinical effects of herbs on warfarin therapy should be further investigated through multicenter studies with larger sample sizes.

Ethanol extracts of black pepper or turmeric down-regulated SIRT1 protein expression in Daudi culture cells.

Science.gov (United States)

Nishimura, Yuri; Kitagishi, Yasuko; Yoshida, Hitomi; Okumura, Naoko; Matsuda, Satoru

2011-01-01

SIRT1 is a mammalian candidate molecule involved in longevity and diverse metabolic processes. The present study aimed to determine the effects of certain herbs and spices on SIRT1 expression. Human cell lines Daudi, Jurkat, U937 and K562 were cultured in RPMI-1640. Herb and spice powders were prepared and the supernatants were collected. RT-PCR was used to quantify the expression level of the gene. Protein samples were then analyzed by Western blotting. Western blotting revealed the down-regulation of SIRT1 protein expression in Daudi cells treated with extracts of black pepper or turmeric. On the other hand, the effect on the SIRT1 gene expression examined by reverse transcription polymerase chain reaction was unaltered. In conclusion, component(s) of certain herbs and spices may induce the down-regulation of SIRT1 protein.

Rating of SPICES criteria to evaluate and compare curricula

NARCIS (Netherlands)

van den Berg, Henk

2004-01-01

SPICES criteria (Student-centred, Problem-based, Integrated, Community-based, Electives, Systematic) are used to describe educational strategies applied in medical schools. Application of SPICES criteria often can be just a statement since various forms of teaching with large variations are

Decontamination of spices by gamma irradiation

International Nuclear Information System (INIS)

Akhtar, T.; Khan, M.; Mahmood, F.; Sattar, A.

1995-01-01

Effect of gamma irradiation (8 kGy) on decontamination of pre packed (in polyethylene) and unpacked spices such as black pepper and chilli, was studied over a storage period of 12 months. Radiation dose of 8.0 kGyu completely decontaminated by the spices. Fungal packaged samples. Water content increased from a range values of 7.6-8.5% to 11.4 to 15.2% the increase was higher in red chilli than black pepper. Colour values significantly changed during storage, however the influence of radiation was not consistent. (author)

Import control of irradiated foods by the thermoluminescence method

International Nuclear Information System (INIS)

Pinnioja, S.; Autio, T.; Niemi, E.; Pensala, O.

1993-01-01

A thermoluminescence (TL) method was applied for the import control of irradiated foods. The method is based on the determination of the TL of mineral contaminants in foods. Detection of irradiation was incorporated in official Finnish control procedures in spring 1990. For foodstuffs with a reduced microbe content and in which no fumigant residues are found, possible irradiation is investigated by the TL method. The minerals are separated from the foods in different ways: picking is used for spices; water rinsing for herbs, spices, berries and mushrooms; high-density liquid to separate the organic material from the mineral fraction in seafood; and carbon tetrachloride for foods forming gels with water. To date about 140 food samples have been analysed for control purposes: 50 samples of herbs and spices, 25 samples of berries and mushrooms and 65 samples of seafood. Of these, 14 samples of herbs and spices and 5 samples of seafood were shown to have been irradiated. Differences in TL intensity between irradiated and unirradiated samples were at least 1 and usually 3-4 orders of magnitude. (orig.)

Cytotoxicity of extracts of spices to cultured cells.

Science.gov (United States)

Unnikrishnan, M C; Kuttan, R

1988-01-01

The cytotoxicity of the extracts from eight different spices used in the Indian diet was determined using Dalton's lymphoma ascites tumor cells and human lymphocytes in vitro and Chinese Hamster Ovary cells and Vero cells in tissue culture. Alcoholic extracts of the spices were found to be more cytotoxic to these cells than their aqueous extracts. Alcoholic extracts of several spices inhibited cell growth at concentrations of 0.2-1 mg/ml in vitro and 0.12-0.3 mg/ml in tissue culture. Ginger, pippali (native to India; also called dried catkins), pepper, and garlic showed the highest activity followed by asafetida, mustard, and horse-gram (native to India). These extracts also inhibited the thymidine uptake into DNA.

Validating SPICES as a Screening Tool for Frailty Risks among Hospitalized Older Adults

Science.gov (United States)

Aronow, Harriet Udin; Borenstein, Jeff; Haus, Flora; Braunstein, Glenn D.; Bolton, Linda Burnes

2014-01-01

Older patients are vulnerable to adverse hospital events related to frailty. SPICES, a common screening protocol to identify risk factors in older patients, alerts nurses to initiate care plans to reduce the probability of patient harm. However, there is little published validating the association between SPICES and measures of frailty and adverse outcomes. This paper used data from a prospective cohort study on frailty among 174 older adult inpatients to validate SPICES. Almost all patients met one or more SPICES criteria. The sum of SPICES was significantly correlated with age and other well-validated assessments for vulnerability, comorbid conditions, and depression. Individuals meeting two or more SPICES criteria had a risk of adverse hospital events three times greater than individuals with either no or one criterion. Results suggest that as a screening tool used within 24 hours of admission, SPICES is both valid and predictive of adverse events. PMID:24876954

Dosimetry of irradiated foods and extraction of polyminerals from herbs and seasonings (Guajillo chili, oregano, jamaica, arnica, and camomile); Dosimetria de alimentos irradiados y extraccion de poliminerales de hierbas y condimentos (Chile guajillo, oregano, jamaica, arnica y manzanilla)

Energy Technology Data Exchange (ETDEWEB)

Pineda C, S.; Gomez B, C. [Estudiante de la Facultad de Quimica, UNAM (Mexico); Calderon, T.; Cruz Z, E. [Depto. de Quimica Agricola-Geologia-Geoquimica, Universidad Autonoma de Madrid, 28049 (Spain)

2002-07-01

Nowadays, in developed countries the irradiation technology is a process used in food treatments for sterilization and diminishing of the microbiological charge, as well as to extend the storage life. In Mexico, the food irradiation, spices and seasonings has been officially approved since 1995, recognizing as an adequate technological process for foods. Taking advantage of knowledge about solids and due to the natural growth of the spices, herbs, etc. these contain minerals which can providing important information of its radiological history, moreover these type of materials do not degrade them preserving by long time periods. In this work, a methodology for the extraction of poly minerals in foods, such as oregano, guajillo chili, jamaica, arnica and camomile is presented. For obtaining the poly mineral, the samples were treated with an ethanol-water solution, in constant stirring during 12 hours at room temperature depending on the sample under treatment. It was used oxygenated water and distilled for washing and acetone for achieving a good drying. The minerals were processed by gamma radiation in the Nuclear Sciences Institute of the UNAM. The brilliance curves of spices and herbs, using a Tl reader of Harshaw 3500 were obtained, the emissions are located between 60 and 350 Centigrade. Previously the extraction of poly mineral was realized and they were divided in same parts for doses between 2 and 10 KGy, this last value according to the Mexican Official Standard considering a fraction without irradiating as reference. The identification of the mineral fraction by diffraction will complement the composition information. We are grateful to the donation of seasonings samples provided by the Tres Villas Natural Seasonings enterprise, Toluca plant, State of Mexico and the Academic Exchange Office at UNAM. (Author)

Characterization of Bacillus spp. from some spices and assessment ...

African Journals Online (AJOL)

One hundred twenty five samples from five different Ethiopian sauce spices were examined for the incidence and level of contamination of Bacillus species. The spices consisted of fenugreek (Trigenella foenum-graecum), black cumin (Nigella sativa), Ethiopian caraway (Trachyspermum ammi), ginger (Zingiber officinale) ...

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

Science.gov (United States)

Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

2016-07-01

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

Ultra-micro trace element contents in spices from Sri Lanka

International Nuclear Information System (INIS)

Chery, C.C.; Herremans, S.; Van Lierde, V.; Vanhaecke, F.; Jasekera, R.

2008-01-01

Spices were analyzed by ICP-MS for determination of the ultra-micro trace elements in the human adult, Bi, Cd, Co, Ni, Pd, Pt, Se, Sn, Te, Tl, to complement previous results obtained by INAA and by EDXRF. The spices, originating from Sri Lanka, were curry, chilli powder and turmeric powders, coriander, cinnamon, black pepper, fennel, rampeh and curry leaves, and cumin. The analytical procedure was validated by analyzing the certified reference materials NIST SRM 1572 Citrus Leaves and NIST SRM 1573 Tomato Leaves. The results indicate that spices may contribute well to the daily optimal uptake of nutrients of a human adult. The adequacy of spices as a reference material with certified ultra micro trace elements is suggested. (author)

Lactic acid bacteria in dried vegetables and spices.

Science.gov (United States)

Säde, Elina; Lassila, Elisa; Björkroth, Johanna

2016-02-01

Spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. However, little is known about lactic acid bacteria (LAB) in spices and dried vegetables, even though certain LAB may cause food spoilage. In this study, we enumerated LAB in 104 spices and dried vegetables products aimed for the food manufacturing industry. The products were obtained from a spice wholesaler operating in Finland, and were sampled during a one-year period. We picked isolates (n = 343) for species identification based on numerical analysis of their ribotyping patterns and comparing them with the corresponding patterns of LAB type strains. We found LAB at levels >2 log CFU/g in 68 (65%) of the samples, with the highest counts detected from dried onion products and garlic powder with counts ranging from 4.24 to 6.64 log CFU/g. The LAB identified were predominantly Weissella spp. (61%) and Pediococcus spp. (15%) with Weissella confusa, Weissella cibaria, Weissella paramesenteroides, Pediococcus acidilactici and Pediococcus pentosaceus being the species identified. Other species identified belonged to the genera of Enterococcus spp. (8%), Leuconostoc spp. (6%) and Lactobacillus spp. (2%). Among the LAB identified, Leuconostoc citreum, Leuconostoc mesenteroides and W. confusa have been associated with food spoilage. Our findings suggest that spices and dried vegetables are potential sources of LAB contamination in the food industry. Copyright © 2015 Elsevier Ltd. All rights reserved.

Low-angle X-ray scattering properties of irradiated spices

International Nuclear Information System (INIS)

Almeida, A.P.G.; Braz, D.; Barroso, R.C.; Lopes, R.T.

2007-01-01

The scattering of X-rays at low angles (LAXS) is a technique dominated by the coherent scattering process. One characteristic observation of low-angle coherent scattering is the so-called molecular interference effect, being characterized by the presence of one or more peaks in the forward direction of scattering. In the present study, LAXS profiles from five different spices are carefully measured in order to establish characteristic scattering signatures. Samples of Ceylon cinnamon, cumin, nutmeg, paprika and black pepper were bought in local market in Rio de Janeiro, Brazil. The LAXS patterns were obtained using a Shimadzu DRX 6000 diffractometer in reflection geometry. Coherent scattering patterns are measured for the samples for θ=5-35 o . The data were collected in 0.05 o increments every 3 s. In order to evaluate the possible molecular structure changes caused to the irradiation procedure, the signatures obtained for control (non-irradiated) spices were compared with spice samples irradiated with different doses varying from 3 to 40 kGy. The LAXS patterns of all samples were obtained after 30, 60, 90, 120 days to evaluate the effect of storage period. Scattering profiles from spices irradiated with different irradiation doses were obtained and the results compared. For each spice, there is no considerable deviation in shape in function of the irradiation dose. It indicates that the molecular structure of each analyzed spices is preserved considering the dose range chosen. The results show that the molecular structure was found to be stable during storage at the ambient temperature for up to 4 months

Herbs, Supplements and Alternative Medicines

Science.gov (United States)

... A A Listen En Español Herbs, Supplements and Alternative Medicines It is best to get vitamins and minerals ... this section Medication Other Treatments Herbs, Supplements, and Alternative Medicines Types of Dietary Supplements Side Effects and Drug ...

Corrosion of orthodontic brackets in different spices: in vitro study.

Science.gov (United States)

Chaturvedi, T P

2014-01-01

Moist environment in the mouth varies and causes variable amounts of corrosion of dental materials. This is of concern particularly when metallic implants, metallic fillings, orthodontic appliances are placed in the hostile electrolytic environment in the human mouth. Components of diet rich in salt and spices are important factors influencing the corrosion of metallic appliances placed in the oral cavity. To study in vitro corrosion of orthodontic metallic brackets immersed in solutions of salt and spices in artificial saliva. Orthodontic brackets were used for corrosion studies in artificial saliva, salt, and spices using electrochemical technique and surface analysis. Electrochemical studies using different parameters were done in solutions of artificial saliva containing salt and spices. Photomicrographs from the optical microscope were also obtained. RESULTS of corrosion studies have clearly demonstrated that certain spices such as turmeric and coriander are effective in reducing corrosion, whereas salt and red chili have been found to enhance it. Surface analysis of small pits present on the surface of the as-received bracket will initiate corrosion which leads to more pitting.

Development of a microbiological irradiation detection method for spices

International Nuclear Information System (INIS)

Koshikawa, T.; Takekawa, T.; Miyahara, M.

2009-01-01

In order to judge whether certain spices had been irradiated or not, we examined the possibility of developing a method based on the microbiological examination of spices. We used the total bacteria count in conjunction with the ratio of B. megaterium and B. cereus to the total bacteria count. The examination results of 6 kinds of spices with or without irradiation (black pepper, white pepper, coriander, paprika, ginger and turmeric), were as follows. Total bacteria counts over 10E5 CFU/g indicated that the samples were 'unirradiated'. When the total bacteria count was less than 10E5 CFU/g, and the ratio of B. megaterium and B. cereus to the total count was more than 30%, a history of irradiation of the samples was indicated. When ratios of B. megaterium and B. cereus were less than 30% and the total bacteria count was also less than 10E5 CFU/g, 'uncertainty' of irradiation was indicated. In this case, it would be possible to confirm whether spices were 'unirradiated' or 'irradiated' by using another detection method. This detection method was applicable to other spices except for paprika. The samples judged as 'irradiated' by using this detection method, surely proved to have a history of irradiation treatment

Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices.

Science.gov (United States)

Balasubramanian, S; Roselin, P; Singh, K K; Zachariah, John; Saxena, S N

2016-07-26

Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market.

HERBE- Analysis of test operation results; HERBE - Analiza rezultata probnog rada

Energy Technology Data Exchange (ETDEWEB)

Pesic, M et al [Boris Kidric Institute of Nuclear Sciences Vinca, Belgrade (Yugoslavia)

1991-01-15

This document is part of the safety analyses performed for the RB reactor operation with the coupled fast-thermal system HERBE and is part of the final safety report together with the 'Report on test operation of HERBE for the period Dec. 15 1989 - May 15 1990. This report covers the following main topics: determination of reactivity variations dependent on the variations moderator critical level; determination of reactivity for the flooded neutron converter; and the accident analysis of neutron converter flooding.

Lead and cadmium content of spices

Energy Technology Data Exchange (ETDEWEB)

Bielig, H J; Dreyer, H; Askar, A

1977-02-02

The lead and cadmium content of various spices was determined by flameless atomic absorption (AAS). With the exception of one sample, the lead content was lower than 5 ppm, averaging a value of 2,2 ppm Pb. Thus, the maximum permissible level of 5 ppm Pb as recommended by different DIN standards, is not exceeded. The cadmium content was - except for one sample - lower than 0,5 ppm averaging a value of 0,23 ppm Cd. It can be assumed, that by spicing our dishes, the ingestion of lead and cadmium stays at a low level.

Study on sensory test of irradiated spices

International Nuclear Information System (INIS)

Chiba, Etsuko; Iizuka, Tomoko; Ichikawa, Mariko; Kobayashi, Yasuhiko; Ukai, Mitsuko; Kikuchi, Masahiro

2016-01-01

For the spices used in curry dishes and the spices used except for curry dishes, the effects of irradiation sterilization and conventional superheated-steam sterilization were compared with sensory test. As for spices, superheated-steam sterilization reduces aroma and changes color tone compared with irradiation sterilization. Even with cooked curry, radiologically sterilized products were stronger in 'flavor before sample tasting' or 'spicy taste during sample tasting' with statistically significant difference compared with superheated-steam sterilized products. As for the comparison with spices themselves, red pepper and white/black pepper tended to be stronger in taste and pungent taste than radiologically sterilized products. In addition, superheated-steam sterilized products of red hot pepper and turmeric were very different in color from untreated products, while radiologically sterilized products showed a little difference. When comparing color and flavor in a 2D map, it was found at a glance that the radiologically sterilized product was close to the untreated product. Thia map can easily convince the merit of irradiation sterilization, and it was found to be effective for promoting risk communication. In the case of white pepper, the radiologically sterilized product showed more strong pungent than the superheated-steam sterilized product with statistically significant difference. However, not only the strength difference but also qualitative difference was perceived in flavor. (A.O.)

Implementation of interconnect simulation tools in spice

Science.gov (United States)

Satsangi, H.; Schutt-Aine, J. E.

1993-01-01

Accurate computer simulation of high speed digital computer circuits and communication circuits requires a multimode approach to simulate both the devices and the interconnects between devices. Classical circuit analysis algorithms (lumped parameter) are needed for circuit devices and the network formed by the interconnected devices. The interconnects, however, have to be modeled as transmission lines which incorporate electromagnetic field analysis. An approach to writing a multimode simulator is to take an existing software package which performs either lumped parameter analysis or field analysis and add the missing type of analysis routines to the package. In this work a traditionally lumped parameter simulator, SPICE, is modified so that it will perform lossy transmission line analysis using a different model approach. Modifying SPICE3E2 or any other large software package is not a trivial task. An understanding of the programming conventions used, simulation software, and simulation algorithms is required. This thesis was written to clarify the procedure for installing a device into SPICE3E2. The installation of three devices is documented and the installations of the first two provide a foundation for installation of the lossy line which is the third device. The details of discussions are specific to SPICE, but the concepts will be helpful when performing installations into other circuit analysis packages.

Application Of Electronic Nose And Ion Mobility Spectrometer To Quality Control Of Spice Mixtures

International Nuclear Information System (INIS)

Banach, U.; Tiebe, C.; Huebert, Th.

2009-01-01

The aim of the paper is to demonstrate the application of electronic nose (e-nose) and ion mobility spectrometry (IMS) to quality control and to find out product adulteration of spice mixtures. Therefore the gaseous head space phase of four different spice mixtures (spices for sausages and saveloy) was differed from original composition and product adulteration. In this set of experiments metal-oxide type e-nose (KAMINA-type) has been used, and characteristic patterns of data corresponding to various complex odors of the four different spice mixtures were generated. Simultaneously an ion mobility spectrometer was coupled also to an emission chamber for the detection of gaseous components of spice mixtures. The two main methods that have been used show a clear discrimination between the original spice mixtures and product adulteration could be distinguished from original spice mixtures.

Evaluation of biogas production potential of kitchen waste in the presence of spices.

Science.gov (United States)

Sahu, Nidhi; Sharma, Abhinav; Mishra, Priyanka; Chandrashekhar, B; Sharma, Ganesh; Kapley, Atya; Pandey, R A

2017-12-01

Anaerobic digestion (AD) of kitchen waste (KW) for biogas production is a major challenge to all over the world due to significant compositional variations in KW, such as different types and quantities of spices used for preparing food. Spices may affect the AD process owing to their antimicrobial activity. In this paper, the effect of spices (garlic, red chili, cinnamon, coriander, clove, turmeric, cardamom, black pepper) on AD of KW has been investigated. Batch experiments were carried out to determine the maximum biogas production potential, methane production rate and lag phase for biogas production. Analysis of the results revealed different magnitude of inhibition of the AD process of KW in the presence of different spices. Cinnamon, cardamom and clove resulted >85%, black pepper resulted 75%, while coriander, chili, turmeric and garlic resulted 55-70% reduction in cumulative biogas yield. Elemental analysis showed high concentration of heavy metals in the spices, which along with other bioactive components of the spices could be responsible for the inhibitory effect of the spices on biomethanation. Microbial examination of the digestate also showed a decrease in population of fermentative and methanogenic bacteria in the presence of spices. Copyright © 2017 Elsevier Ltd. All rights reserved.

Substitution of sugar-sweetened beverages with other beverage alternatives

DEFF Research Database (Denmark)

Zheng, Miaobing; Allman-Farinelli, Margaret; Heitmann, Berit Lilienthal

2015-01-01

alternatives on long-term health outcomes. METHOD: We systematically retrieved studies from six electronic databases from inception to November 2013. Prospective cohort studies and randomized controlled trials (RCTs) examining the effects of substituting beverage alternatives for SSBs on long-term health...... to high. Evidence from both cohort studies and RCTs showed substitution of SSBs by various beverage alternatives was associated with long-term lower energy intake and lower weight gain. However, evidence was insufficient to draw conclusions regarding the effect of beverage substitution on other health...... outcomes, and which beverage alternative is the best choice. CONCLUSIONS: Although studies on this topic are sparse, the available evidence suggests a potential beneficial effect on body weight outcomes when SSBs are replaced by water or low-calorie beverages. Further studies in this area are warranted...

Contact allergy to spices

NARCIS (Netherlands)

W. Van den Akker Th. (W.); I.D. Roesyanto-Mahadi (I.); A.W. van Toorenenbergen (Albert); Th. van Joost (Theo)

1990-01-01

textabstractA group of 103 patients suspected of contact allergy was tested with the European standard series, wood tars and spices; paprika, cinnamon, laurel, celery seed, nutmeg, curry, black pepper, cloves, while pepper, coriander, cacao and garlic. 32 patients (Group I) were selected on the

Investigation of the Yeast and Mould Floras in Some Ground Spices

Directory of Open Access Journals (Sweden)

Aydın Vural

2004-01-01

Full Text Available In this study, yeast and mould floras of 60 spices samples that werecollected from different places of Diyarbakır have been investigated. Theyeast spices as Aspergillus flavus, A. fumigatus and A. niger and mouldspices as Candida tropicalis and C. albicans have been commonly isolatedfrom the spices samples.The ratios of yeast contamination in the samples of black pepper,cumin, allspice, ground hot red pepper, flaked pepper (red and flakedpepper (black, investigated in this study, have been found as % 70, % 80,% 90, % 90, % 60 and % 30 respectively. As a result of high amount ofyeast contamination in spices samples, it is thought that there is a high riskof aflatoxin presence.Using the good and hygienically producing techniques at the stages ofharvest, production, processing, storage and selling with decontaminationapplications as sterilization, microwave and irradiation become effectiveeither in to prove the microbiological quality of the spices and eliminatingof the probable aflatoxin risk due to highly yeast contamination.

Beneficial Effects of Spices in Food Preservation and Safety

Science.gov (United States)

Gottardi, Davide; Bukvicki, Danka; Prasad, Sahdeo; Tyagi, Amit K.

2016-01-01

Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied in vitro and in vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient. PMID:27708620

Using the SPICE system to help plan and interpret space science observations

Science.gov (United States)

Acton, Charles H., Jr.

1993-01-01

A portable multimission information system named SPICE is used to assemble, archive, and provide easy user access to viewing geometry and other ancillary information needed by space scientists to interpret observations of bodies within our solar system. The modular nature of this system lends it to use in planning such observations as well. With a successful proof of concept on Voyager, the SPICE system has been adapted to the Magellan, Galileo and Mars Observer missions, and to a variety of ground based operations. Adaptation of SPICE for Cassini and the Russian Mars 94/96 projects is underway, and work on Cassini will follow, SPICE has been used to support observation planning for moving targets on the Hubble Space Telescope Project. Applications for SPICE on earth science, space physics and other astrophysics missions are under consideration.

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

Energy Technology Data Exchange (ETDEWEB)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi [Faculty of Science and Technology, National University of Malaysia, Bangi, 43000 Kajang, Selangor (Malaysia); Othman, Zainon; Abdullah, Wan Saffiey Wan [Malaysian Nuclear Agency, Bangi 43000 Kajang, Selangor (Malaysia)

2014-09-03

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

International Nuclear Information System (INIS)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

2014-01-01

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

Science.gov (United States)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

2014-09-01

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.

Attempts to elaborate detection methods for some irradiated food and dry ingredients

International Nuclear Information System (INIS)

Barabassy, S.; Sharif, M.; Farkas, J.; Felfoeldi, J.; Koncz, A.; Formanek, Z.; Kaffka, K.

1996-01-01

In many countries ionising radiation is increasingly used for microbial decontamination of dry food ingredients, such as spices and herbs, because this treatment causes minimal chemical alteration and few, if any, detectable changes in the flavour of spices. However, many health authorities and consumer organisations demand unequivocal tests for identification of irradiated foods. Due to the diversity and delicate chemical composition of spices, there is very little chance of developing routine chemical methods to detect a specific radiolytic product in dry spices and herbs, physical methods appear to have greater potential. Significant reduction of the gel-forming capability after irradiation could be observed in several spices. Degradation caused by ionising radiation in the volatile oils, lipids, carotenoids and starch is indicated in the near infrared (NIR) wavelength region by changes in the reflectance spectrum. The low doses of ionising radiation (for inhibition of the sprouting of tubers and bulbs) as a consequence of some histological characteristics, induce changes in the electrical impedance and derived quantities. (author)

Sterilization of commercial spices by gamma-ray irradiation and its effect to essencial oil

International Nuclear Information System (INIS)

Tajima, Makoto; Hossain, Tarib.

1989-01-01

Eleven kinds of commercial spices were irradiated with gamma-ray at the dose of 0 to 5 kGy. The microbial counts of almost all the samples were decreased under 10 3 /g by the dose of 5 kGy. The D 10 value of microbials contaminated to these spices were 1.1 to 4.3. Five kGy of gamma-ray irradiation affected to the recoveries of essencial oil from the spices. The effect was varied between spices. While the recoveries from some spices were increased, the others were decreased. (author)

Sterilization of commercial spices by gamma-ray irradiation and its effect to essencial oil

Energy Technology Data Exchange (ETDEWEB)

Tajima, Makoto (National Food Research Inst., Tsukuba, Ibaraki (Japan)); Hossain, Tarib

1989-11-01

Eleven kinds of commercial spices were irradiated with gamma-ray at the dose of 0 to 5 kGy. The microbial counts of almost all the samples were decreased under 10{sup 3}/g by the dose of 5 kGy. The D{sub 10} value of microbials contaminated to these spices were 1.1 to 4.3. Five kGy of gamma-ray irradiation affected to the recoveries of essencial oil from the spices. The effect was varied between spices. While the recoveries from some spices were increased, the others were decreased. (author).

The SPICE Center at Bluefield State College. Final Report.

Science.gov (United States)

Roberts, David Harrill

The writing center at Bluefield State College (West Virginia) is called the SPICE Center, SPICE being an acronym for Self Paced Instruction for Competency in English. In addition to emphasizing skill acquisition and flexibility, it stresses face-to-face evaluation of written work, and places heavy emphasis on writing as process instead of writing…

Ischemic stroke after use of the synthetic marijuana "spice".

Science.gov (United States)

Freeman, Melissa J; Rose, David Z; Myers, Martin A; Gooch, Clifton L; Bozeman, Andrea C; Burgin, W Scott

2013-12-10

To report and associate acute cerebral infarctions in 2 young, previously healthy siblings with use of the street drug known as "spice" (a synthetic marijuana product, also known as "K2"), which they independently smoked before experiencing acute embolic-appearing ischemic strokes. We present history, physical examination, laboratory data, cerebrovascular imaging, echocardiogram, ECG, and hospital course of these patients. We found that in both siblings spice was obtained from the same source. The drug was found to contain the schedule I synthetic cannabinoid JWH-018. Full stroke workup was unrevealing of a stroke etiology; urine drug screen was positive for marijuana. We found that our 2 patients who smoked the street drug spice had a temporal association with symptoms of acute cerebral infarction. This association may be confounded by contaminants in the product consumed (i.e., marijuana or an unidentified toxin) or by an unknown genetic mechanism. The imaging of both patients suggests an embolic etiology, which is consistent with reports of serious adverse cardiac events with spice use, including tachyarrhythmias and myocardial infarctions.

Gastrointestinal protective effect of dietary spices during ethanol-induced oxidant stress in experimental rats.

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Prakash, Usha N S; Srinivasan, Krishnapura

2010-04-01

Spices are traditionally known to have digestive stimulant action and to cure digestive disorders. In this study, the protective effect of dietary spices with respect to activities of antioxidant enzymes in gastric and intestinal mucosa was examined. Groups of Wistar rats were fed for 8 weeks with diets containing black pepper (0.5%), piperine (0.02%), red pepper (3.0%), capsaicin (0.01%), and ginger (0.05%). All these spices significantly enhanced the activities of antioxidant enzymes--superoxide dismutase, catalase, glutathione reductase, and glutathione-S-transferase--in both gastric and intestinal mucosa, suggesting a gastrointestinal protective role for these spices. In a separate study, these dietary spices were found to alleviate the diminished activities of antioxidant enzymes in gastric and intestinal mucosa under conditions of ethanol-induced oxidative stress. The gastroprotective effect of the spices was also reflected in their positive effect on mucosal glycoproteins, thereby lowering mucosal injury. The amelioration of the ethanol-induced decrease in the activities of antioxidant enzymes in gastric and intestinal mucosa by dietary spices suggests their beneficial gastrointestinal protective role. This is the first report on the gastrointestinal protective potential of dietary spices.

Suitability of the thermoluminescence method for detection of irradiated foods

International Nuclear Information System (INIS)

Pinnioja, S.

1993-01-01

Irradiated foods can be detected by thermoluminescence (TL) of contaminating minerals. Altogether about 300 lots of herbs, spices, berries, mushrooms and seafood were studied by the TL method. Irradiated herbs and spices were easily differentiated from unirradiated ones two years after irradiation of a 10 kGy dose. The mineral composition of seafood was variable; and while calcite was suitable for the TL analysis, aragonite and smectite gave unreliable results. Control analyses during two years confirmed the reliability of TL method. (author)

Effect of gamma irradiation on essential oils and lipids in spices

International Nuclear Information System (INIS)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao

1991-01-01

Four kinds of spices were irradiated with gamma-rays at a dose of 10 to 50 kGy. Studies on radiation effect on essential oils and lipids in spices were carried out by gas-chromatography (GC). The GC analysis of lipids in spices revealed that components were not changed even after irradiation up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in spices were analyzed by headspace-GC (HS-GC) and GC after separation to hydrocarbon compounds and oxygen compounds, and any degradation of components was not observed up to 50 kGy of irradiation. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author)

[Advances in research of chemical constituents and pharmacological activities of common used spices].

Science.gov (United States)

Sun, Chao-nan; Zhu, Yuan; Xu, Xi-ming; Yu, Jiang-nan

2014-11-01

Spices have enjoyed a long history and a worldwide application. Of particular interest is the pharmaceutical value of spices in addition to its basic seasoning function in cooking. Concretely, equipped with complex chemical compositions, spices are of significant importance in pharmacologic actions, like antioxidant, antibacterial, antitumor, as well as therapeutical effects in gastrointestinal disorders and cardiovascular disease. Although increasing evidences in support of its distinct role in the medical field has recently reported, little information is available for substantive, thorough and sophisticated researches on its chemical constituents and pharmacological activities, especially mechanism of these actions. Therefore, in popular wave of studies directed at a single spice, this review presents systematic studies on the chemical constituents and pharmacological activities associated with common used spices, together with current typical individual studies on functional mechanism, in order to pave the way for the exploitation and development of new medicines derived from the chemical compounds of spice (such as, piperine, curcumin, geniposide, cinnamaldehyde, cinnamic acid, linalool, estragole, perillaldehyde, syringic acid, crocin).

Multitargeting by turmeric, the golden spice: From kitchen to clinic.

Science.gov (United States)

Gupta, Subash C; Sung, Bokyung; Kim, Ji Hye; Prasad, Sahdeo; Li, Shiyou; Aggarwal, Bharat B

2013-09-01

Although much has been published about curcumin, which is obtained from turmeric, comparatively little is known about turmeric itself. Turmeric, a golden spice obtained from the rhizome of the plant Curcuma longa, has been used to give color and taste to food preparations since ancient times. Traditionally, this spice has been used in Ayurveda and folk medicine for the treatment of such ailments as gynecological problems, gastric problems, hepatic disorders, infectious diseases, and blood disorders. Modern science has provided the scientific basis for the use of turmeric against such disorders. Various chemical constituents have been isolated from this spice, including polyphenols, sesquiterpenes, diterpenes, triterpenoids, sterols, and alkaloids. Curcumin, which constitutes 2-5% of turmeric, is perhaps the most-studied component. Although some of the activities of turmeric can be mimicked by curcumin, other activities are curcumin-independent. Cell-based studies have demonstrated the potential of turmeric as an antimicrobial, insecticidal, larvicidal, antimutagenic, radioprotector, and anticancer agent. Numerous animal studies have shown the potential of this spice against proinflammatory diseases, cancer, neurodegenerative diseases, depression, diabetes, obesity, and atherosclerosis. At the molecular level, this spice has been shown to modulate numerous cell-signaling pathways. In clinical trials, turmeric has shown efficacy against numerous human ailments including lupus nephritis, cancer, diabetes, irritable bowel syndrome, acne, and fibrosis. Thus, a spice originally common in the kitchen is now exhibiting activities in the clinic. In this review, we discuss the chemical constituents of turmeric, its biological activities, its molecular targets, and its potential in the clinic. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Effect of electron-beams irradiation for inactivation of microorganisms on spices

International Nuclear Information System (INIS)

Ito, Hitoshi; Islam, Md.S.

1993-01-01

Total aerobic bacteria in spices used in this study were determined to be 1x10 6 to 6x10 7 per gram. A study on the inactivation of microorganisms in spices showed that doses of 6 to 9 kGy of EB (electron-beams) or gamma irradiation were required to reduce the total aerobic bacteria tobelow 10 3 per gram. However, a little increase of resistance was observed on the inactivation of total aerobic bacteria in many spices in case of EB irradiation. These difference of radiation sensitivities between EB and gamma-rays was explained by dose rate effect on oxidation damage to microorganisms from the results of radiation sensitivities of Bacillus pumilus and B. megaterium spores at dry conditions. On the other hand, these high dose rate of EB irradiation suppressed the increase of peroxide values in spices at high dose irradiation up to 80 kGy. Components of essential oils in spices were not changed even irradiated up to 50 kGy with EB and gamma-rays. (author)

78 FR 66010 - Draft Risk Profile on Pathogens and Filth in Spices; Availability

Science.gov (United States)

2013-11-04

...] Draft Risk Profile on Pathogens and Filth in Spices; Availability AGENCY: Food and Drug Administration... availability of a draft risk profile entitled ``FDA Draft Risk Profile: Pathogens and Filth in Spices'' (draft... posed by consumption of spices in the United States by identifying the most commonly occurring microbial...

Effect of the dose of irradiation on the conservation of the spice

International Nuclear Information System (INIS)

Ben Abdelkader, Houcine

2008-01-01

The effect of the gamma rays treatment emitted by a source of cobalt 60 in dose of 0, 3, 6 and 10 kGy on the microbiological and psycho-chemical properties of three samples of spice (hot pepper, fennel and coriander) have been studied. This study allowed us to measure the effect of these doses of irradiation on the lengthening of the lengthen conservation during storage of eight weeks to ambient temperature. The results show that the irradiation is very effective from a microbiological stand point. In fact, starting from 10 kGy the spices was not contaminated any more. The irradiation until a dose of dose 10 kGy has not generated any significant modifications, mainly in the physico-chemical parameters of the spices. But high diminishing has ac cured in water potency. Regarding colour variation, the irradiation has permitted the creation of a brighter colour for the three spices treated. A long the follow up we have an important multiplication in all bacteria existent in the three spices. Hew ever for the spices treated in 10 kGy we did not get any recontamination. (Author)

Detection of 8-hydroxydeoxyguanine in the Irradiated Orange and Spice

International Nuclear Information System (INIS)

Alam, Mohammad Khorshed.

2007-01-01

A study was carried out to detect the chemical change that might occur in irradiated orange and spice. Oxidative DNA damage can induce the production of 8-hydroxydeoxyguanine (8-OHdG) and thus the level of 8-hydroxydeoxyguanine was investigated using enzyme linked immunosorbent assay (ELISA) in the irradiated orange and spice which was compared with the unirradiated samples. By the difference in the oxidized guanine level that produce 8-hydroxydeoxyguanine in the irradiated and unirradiated samples, it can be clearly understood that detection of irradiated orange and spice is possible using monoclonal antibody for 8-hydroxydeoxyguanine in the ELAISA assay.(author)

The effect of spices and manganese on meat starter culture activity.

Science.gov (United States)

Coventry, M J; Hickey, M W

1993-01-01

Three species, two proprietary spice blends and six starter preparations used in commercial salami manufacture were analysed for manganese and magnesium content. A mettwurst spices blend showed the highest levels of manganese (0·77 ppm expressed as effective product level assuming a 1% spice content) while mild and hot paprika and milano blend contained levels of manganese 1 4 - 1 3 lower. Magnesium levels for spices ranged from 3·14 to 25·81 ppm. Only two of the six meat starter cultures showed high levels of manganese (7·77 and 16·12 ppm as effective product level based on inoculation rate) while magnesium levels for all starter cultures did not exceed 0·37 ppm. The pH of salami products made with starter cultures containing no added manganese lagged behind that of products made with added mangenese (5 ppm) by 0·2 pH units at 48 h. The effect of manganese ions on the fermentation rate of starter bacteria was studied further in a salami model system, in the absence and presence of added spices. The mettwurst blend produced greatest stimulation and the milano the least. A level of 1·2 ppm of added manganese was sufficient to achieve an optimal (spices tested in the salami model system. Copyright © 1993. Published by Elsevier Ltd.

SPICE SDM: Innovative Approaches for Linear Motion and Heat Management

Science.gov (United States)

Relecom, Ken; Larcheveque, Cyril; Constant, Joël; Autissier, Nordahl; Pornin, Arnaud; Martini, Nicolas

2015-09-01

The SPICE Door Mechanism (SDM) is foreseen to be flown on Solar Orbiter, to close the SPICE instrument aperture and shield it from the solar flux and from contamination. The environment it is exposed to is particularly extreme, as the Solar Orbiter mission will reach a distance of 0.28 AU (41’887’403.8 km) to the Sun, and the SPICE instrument will be looking directly at it. Because of its position at the far end of a cantilevered structure, the SDM is also exposed to amplified launch loads and must remain very light and compact. The cleanliness constraints are also very tight, as the mechanism is positioned directly at the aperture of the SPICE spectrometer.To tackle these issues, two novelties were introduced on the SPICE Door Mechanism:- A specifically engineered reflective coating toprotect the Aluminium door from the heat generatedby the solar flux- The use of miniature profile rail type linearbearings to support the door during launch andallow its motion during the missionThis paper details the design and verification approach applied for these two innovations and for the mechanism as a whole, as well as the results and findings from the testing carried out on the Bread Board, Qualification and Flight models.

SPICE modelling of the transient response of irradiated MOSFETs; Modelisation de la reponse transitoire de MOSFETs irradies avec SPICE

Energy Technology Data Exchange (ETDEWEB)

Pouget, V.; Lapuyade, H.; Lewis, D.; Deval, Y.; Fouillat, P. [Bordeaux-1 Univ., IXL, 33 - Talence (France); Sarger, L. [Bordeaux-1 Univ., CPMOH, 33 - Talence (France)

1999-07-01

A new SPICE model of irradiated MOSFET taking into account the real response of the 4 electrodes is proposed. The component that has been simulated is an NMOS transistor issued from the AMS BiCMOS 0.8 {mu}m technology. A comparison between SPICE-generated transients and PISCES device simulation demonstrates the accuracy benefits when used in complex electronic architectures. This model could be used when designing electronic circuits able to sustain hardening due to SEE (single event effect), it will be an efficient complement to the physical simulations.

DNA-based identification of spices: DNA isolation, whole genome amplification, and polymerase chain reaction.

Science.gov (United States)

Focke, Felix; Haase, Ilka; Fischer, Markus

2011-01-26

Usually spices are identified morphologically using simple methods like magnifying glasses or microscopic instruments. On the other hand, molecular biological methods like the polymerase chain reaction (PCR) enable an accurate and specific detection also in complex matrices. Generally, the origins of spices are plants with diverse genetic backgrounds and relationships. The processing methods used for the production of spices are complex and individual. Consequently, the development of a reliable DNA-based method for spice analysis is a challenging intention. However, once established, this method will be easily adapted to less difficult food matrices. In the current study, several alternative methods for the isolation of DNA from spices have been developed and evaluated in detail with regard to (i) its purity (photometric), (ii) yield (fluorimetric methods), and (iii) its amplifiability (PCR). Whole genome amplification methods were used to preamplify isolates to improve the ratio between amplifiable DNA and inhibiting substances. Specific primer sets were designed, and the PCR conditions were optimized to detect 18 spices selectively. Assays of self-made spice mixtures were performed to proof the applicability of the developed methods.

Spice Blocks Melanoma Growth

Science.gov (United States)

Science Teacher, 2005

2005-01-01

Curcumin, the pungent yellow spice found in both turmeric and curry powders, blocks a key biological pathway needed for development of melanoma and other cancers, according to a study that appears in the journal Cancer. Researchers from The University of Texas M. D. Anderson Cancer Center demonstrate how curcumin stops laboratory strains of…

Scent and synaesthesia: The medical use of spice bags in early China.

Science.gov (United States)

Lu, Di; Lo, Vivienne

2015-06-05

The history of Chinese spices has received increasing attention in recent years, but little research been carried out on where they fit on the food-medicine continuum for early China, during the formation of the classical medical system. This paper describes how the synaesthetic qualities of spices attracted a particular analysis in that emerging system which serves to mark them as different to other medical materials and foodstuffs. We aim to clarify the special role created for spices to accommodate their boundary-crossing synaesthetic action on the body. This paper analyses the contents of several spice bags excavated in 1972 from a tomb that was closed in the second century BCE. It uses archaeological reports of material culture together with the early Chinese textual record, extant in both manuscripts and received texts, to bring out the role of spices in ritual, food and medicine. Noting that the flavours and aromas of early China were assigned physiological potency in the first centuries BCE, we argue that by medieval times the unique synaesthetic role that spices played in mediating the senses was systematically medicalised. While being deployed for the purpose of curing disease in medicine, they also remained within the realm of everyday healthcare, and religious practice, deployed both as aromatics to perfume the environment, attracting benign spirits, but also to ward off the agents of disease, as well as for enhancing health through their use in cookery. While foodstuffs entered the digestive system spices were all considered 'pungent' in the emerging clasical medical system. They acted on the body through the nose and lungs, making them neither food nor drug. This implicit categorisation medicalised spices which, like music, could affect the passions and lighten the spirit, codifying observations about the impact on the body of the ritual environment. Copyright © 2015. Published by Elsevier Ireland Ltd.

Effect of Spices Mixture and Gamma Irradiation on Sausage Quality

International Nuclear Information System (INIS)

Anwar, M.M.; Sallam, E.M.

2015-01-01

This investigation was carried out to study the effect of spices mixture on reducing the oxidation of fat and to improve the quality and organoleptic characteristics as well as extension of shelf-life of beef sausage. Beef sausages were mixed with three different levels (0.5%, 1.5% and 2.5%) of spices mixture (cardamom, clove, cubeb, laurel leaves, cinnamon, black pepper, rosemary, parpicu, fennel and coriander). The sausages were packed in polyethylene bags and irradiated at 2.5, 5 and 7.5 kGy then stored at 5±1°C for 48 days. Microbiological, biochemical and physical analyses as well as organoleptic evaluation were carried out. Results indicated that increasing the spices level decreased the total bacterial count (TBC), molds, yeasts and psychrophilic bacteria (PB) while total volatile nitrogen (TVN), thiobarbituric acid (TBA), peroxide value (PV) and acid value (AV) were increased in treated samples (1.5% and 2.5%) as compared to control (0.5%). On the other hand, the spices decreased TVN, TBA, PV and AV in treated sausages during cold storage while the physical parameters were increased and the best qualities of cold irradiated sausages were observed at the level 2.5% then 1.5% of spices, and the cooking yield and cooking loss and the organoleptic scores (based on over all acceptability) were better than the control sample (0.5%). The results of spices mixture showed that the level 2.5% can reduce oxidation of fat and improve quality and organoleptic characteristics as well as extension of shelf-life of cold irradiated beef sausage stored for 48 days.

Influence of irradiation to microbiologic infection of spices and their quality

International Nuclear Information System (INIS)

Owczarczyk, B.

1995-01-01

The influence of radiation dose on the different microorganisms infecting the spices has been investigated. The quality of different types of the spices has been examined after irradiation at doses necessary for preservation. 10 refs, 4 tabs

Decontamination of nuts and spices

Science.gov (United States)

The social and economic impacts of outbreaks of foodborne illnesses and food recalls connected to consumption of microbiologically contaminated nuts, spices or their products have become important food safety concerns. Initiatives have been undertaken by regulatory and public health agencies, indust...

Irradiation of meat products, chicken and use of irradiated spices for sausages

International Nuclear Information System (INIS)

Kiss, I.F.; Beczner, J.; Zachariev, Gy.; Kovacs, S.

1990-01-01

The shelf-life of packed minced meat has been increased at least threefold at 4 0 C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author)

Authentication of commercial spices based on the similarities between gas chromatographic fingerprints.

Science.gov (United States)

Matsushita, Takaya; Zhao, Jing Jing; Igura, Noriyuki; Shimoda, Mitsuya

2018-06-01

A simple and solvent-free method was developed for the authentication of commercial spices. The similarities between gas chromatographic fingerprints were measured using similarity indices and multivariate data analyses, as morphological differentiation between dried powders and small spice particles was challenging. The volatile compounds present in 11 spices (i.e. allspice, anise, black pepper, caraway, clove, coriander, cumin, dill, fennel, star anise, and white pepper) were extracted by headspace solid-phase microextraction, and analysed by gas chromatography-mass spectrometry. The largest 10 peaks were selected from each total ion chromatogram, and a total of 65 volatiles were tentatively identified. The similarity indices (i.e. the congruence coefficients) were calculated using the data matrices of the identified compound relative peak areas to differentiate between two sets of fingerprints. Where pairs of similar fingerprints produced high congruence coefficients (>0.80), distinctive volatile markers were employed to distinguish between these samples. In addition, hierarchical cluster analysis and principal component analysis were performed to visualise the similarity among fingerprints, and the analysed spices were grouped and characterised according to their distinctive major components. This method is suitable for screening unknown spices, and can therefore be employed to evaluate the quality and authenticity of various spices. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Irradiation of meat products, chicken and use of irradiated spices for sausages

Energy Technology Data Exchange (ETDEWEB)

Kiss, I.F.; Beczner, J.; Zachariev, Gy. (Central Food Research Inst., Budapest (Hungary)); Kovacs, S. (Veterinary and Food Control Centre, Budapest (Hungary))

1990-01-01

The shelf-life of packed minced meat has been increased at least threefold at 4{sup 0}C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author).

Irradiation of meat products, chicken and use of irradiated spices for sausages

Science.gov (United States)

Kiss, I. F.; Beczner, J.; Zachariev, Gy.; Kovács, S.

The shelf-life of packed minced meat has been increased at least threefold at 4°C by applying a 2 kGy dose. Results have been confirmed by detailed quatitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated samples. The optimal average dose was 4 kGy for packed-frosen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterbacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. In sensory evaluations there was no significant difference between untreated and irradiated samples. In 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices.

Health, wellness and the allure of spices in the Middle Ages.

Science.gov (United States)

Freedman, Paul

2015-06-05

During the European Middle Ages aromatic products imported from Asia and Africa were credited with both preventive and curative medical properties. In addition spices provided an image of wellness and as they were expensive and had many uses in cuisine and fragrance, they functioned as prestige consumer goods. This is an effort to look historically at a social and cultural phenomenon for the period roughly A.D. 1200-1500. Sources of information about the demand for and uses of spices include lists of materia medica, medical treatises, cookbooks, religious writings, descriptions of banquets and court ceremonial and literary works showing what might be called aspirational lifestyles. It is important to focus on the demand side of the spice trade rather than simply assuming a consistent demand and looking only at the supply (prices, routes, for example). The demand for spices must be understood in terms of their attributed medical and wellness powers, but these in turn are related to the mysterious Eastern origins of spices that enhanced their image as elite consumer products and their association with spiritual as well as medical healing. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

Determination of fluoride in spices using microwave induced oxygen combustion

Directory of Open Access Journals (Sweden)

Emanuel Šucman

2012-01-01

Full Text Available Fluorine is essential in human and/or animal nutrition; therefore, so it is important to know its concentration in a diet. One of the possible sources of fluorine for humans is spice, containing various amounts of this trace element. This work describes the method for fluoride determination in various kinds ofspices using microwave-supported sample preparation in high pressure oxygen atmosphere followed by potentiometry with a fluoride ion-selective electrode. Parameters of the microwave device for combustion procedure were checked and optimized in order to find settings ensuring complete sample combustion and/or absorption of the analyte in the absorption solution. For the ion-selective electrode measurement, the technique of standard straight line was chosen. Concentrations of fluorides in spices and spice blends under investigation ranged from 3.15 mg·kg-1 to 26.08 mg·kg-1. In order to check the accuracy of the method Certified Reference Material Fluoride in Vegetation NIST 2695 was used and a good agreement between certified and found values was found. The precision expressed as the relative standard deviation ranged from 0.6% to 5.0%. The method is fast, accurate and reliable for this kind of analysis. In recent literature data on fluoride concentrations in spices and/or spice blends have not been found.

Comparison of electron-irradiation and gamma-irradiation as a decontamination treatment of spices

International Nuclear Information System (INIS)

Hayashi, Toru; Todoriki, Setsuko; Mamun.

1993-01-01

Electron-irradiation at 10 kGy decontaminated all the eight kinds of spices (black pepper, white pepper, nutmeg, red pepper, parsley, paprika, laurel and onion powder) to the microbial levels lower than 10 2 /g. Similar sterilization effects by the irradiation were observed on heat-resistant bacterial spores. The 10 kGy irradiation did not significantly affect the contents of essential oils and colors of the spices. These results indicate that electron-irradiation at 10 kGy effectively decontaminates spices without notable adverse effect on the qualities. The disinfecting effect of electron beams on spices was smaller than that of gamma-rays. (author)

Commercial potential of irradiated spices and dried mixes for export and domestic markets

International Nuclear Information System (INIS)

Padwal-Desai, S.R.

1994-01-01

Indian traders who are conventionally exporting non-sterile spices and other dry mixes to several countries, receive not only low value for their produce on account of poor microbiological quality, but also lose the benefits of value addition. Development of gamma ray hygienization facility at the export points could therefore change this scenario. The economic benefits of hygienization and value addition could justifiably be accrued by the spice producing nations like India which has the necessary expertise and technology for supplying quality spices and spice mixes to the world class consumer, besides providing quality product to a huge domestic market. 10 refs

The shifting beverage landscape.

Science.gov (United States)

Storey, Maureen

2010-04-26

STOREY, M.L. The shifting beverage landscape. PHYSIOL BEHAV, 2010. - Simultaneous lifestyle changes have occurred in the last few decades, creating an imbalance in energy intake and energy expenditure that has led to overweight and obesity. Trends in the food supply show that total daily calories available per capita increased 28% since 1970. Total energy intake among men and women has also increased dramatically since that time. Some have suggested that intake of beverages has had a disproportional impact on obesity. Data collected by the Beverage Marketing Corporation between 1988-2008 demonstrate that, in reality, fewer calories per ounce are being produced by the beverage industry. Moreover, data from the National Cancer Institute show that soft drink intake represents 5.5% of daily calories. Data from NHANES 1999-2003 vs. 2003-06 may demonstrate a shift in beverage consumption for age/gender groups, ages 6 to>60years. The beverages provided in schools have significantly changed since 2006 when the beverage industry implemented School Beverage Guidelines. This voluntary action has removed full-calorie soft drinks from participating schools across the country. This shift to lower-calorie and smaller-portion beverages in school has led to a significant decrease in total beverage calories in schools. These data support the concept that to prevent and treat obesity, public health efforts should focus on energy balance and that a narrow focus on sweetened beverages is unlikely to have any meaningful impact on this complex problem. Copyright 2010 Elsevier Inc. All rights reserved.

Lumped element modelling of superconducting circuits with SPICE

CERN Document Server

Baveco, Maurice Antoine

2015-01-01

In this project research is carried out aimed at benchmarking a general-purpose circuit simulation software tool (”SPICE”). The project lasted for 8 weeks, from 29 June 2015 until 21 August 2015 at Performance Evaluation section at CERN. The goal was to apply it on a model of superconducting magnets, namely the main dipole circuit (RB circuit) of the the LHC (Large Hadron Collider), developed by members of the section. Then the strengths and the flaws of the tool were investigated. Transient effects were the main simulation focus point. In the first stage a simplified RB circuit was modelled in SPICE based on subcircuits. The first results were promising but still not with a perfect agreement. After implementing more detailed subcircuits there is an improvement and promising agreement achieved between SPICE and the results of the paper (PSpice) [2]. In general there are more strengths than drawbacks of simulating with SPICE. For example, it should have a shorter simulation time than PSpice for the same mo...

21 CFR 182.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Certain other spices, seasonings, essential oils... GENERALLY RECOGNIZED AS SAFE General Provisions § 182.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural...

21 CFR 582.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Certain other spices, seasonings, essential oils... GENERALLY RECOGNIZED AS SAFE General Provisions § 582.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural...

Bacterial flora of spices and its control by gamma irradiation

International Nuclear Information System (INIS)

El-Zawahry, Y.A.; Youssef, Y.A.; Awny, N.M.; Hussein, H.A.

1985-01-01

The bacterial contamination was tested in 26 samples of spices. Chili, allspice and paprika were the most contaminated spices by bacteria. Five bacterial genera were isolated, namely bacillus, staphylococcus, streptococcus, micrococcus, and coccobacillus, all being gram-positive. Most isolates have been related to the genus bacillus. The bacterial isolates were identified as B. alvei, B. circulans, B. megaterium, B. pasteurii, B. pumilus, B. thuringiensis, B. sphaericus, B. incertaesedis, Micrococcus luteus, staphylococcus aureus, streptococcus sp. and coccobacillus sp. Irradiation of spices led to a significant decrease in the bacterial count of all samples. The dose required to inhibit completely the natural bacterial flora was 25 KGY. The most radioresistant isolates were staphylococcus aureus and micrococcus luteus which were subjected to sublethal doses of 15 and 20 KGY respectively. The dose response curves of the 2 most radioresistant isolates showed simple exponential relationship. The D 10-value of S. aureus and M. luteus were 0.9 and 1.1 KGY, respectively. The effect of storage period on the bacterial load of, as well as, the antibacterial activity of the tested spices were investigated. (author)

Bacterial flora of spices and its control by gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

El-Zawahry, Y A; Youssef, Y A; Awny, N M; Hussein, H A

1985-01-01

The bacterial contamination was tested in 26 samples of spices. Chili, allspice and paprika were the most contaminated spices by bacteria. Five bacterial genera were isolated, namely bacillus, staphylococcus, streptococcus, micrococcus, and coccobacillus, all being gram-positive. Most isolates have been related to the genus bacillus. The bacterial isolates were identified as B. alvei, B. circulans, B. megaterium, B. pasteurii, B. pumilus, B. thuringiensis, B. sphaericus, B. incertaesedis, Micrococcus luteus, staphylococcus aureus, streptococcus sp. and coccobacillus sp. Irradiation of spices led to a significant decrease in the bacterial count of all samples. The dose required to inhibit completely the natural bacterial flora was 25 KGY. The most radioresistant isolates were staphylococcus aureus and micrococcus luteus which were subjected to sublethal doses of 15 and 20 KGY respectively. The dose response curves of the 2 most radioresistant isolates showed simple exponential relationship. The D 10-value of S. aureus and M. luteus were 0.9 and 1.1 KGY, respectively. The effect of storage period on the bacterial load of, as well as, the antibacterial activity of the tested spices were investigated.

Effect of irradiation, packaging and storage on the quality of spices

Energy Technology Data Exchange (ETDEWEB)

Langerak, D I; Stegeman, H

1983-09-29

Spices are contaminated by nature with microorganisms. The processing industry, however, requires 'clean' spices. The most applied technique has been fumigation with ethylene oxide. However, fumigation causes a number of difficulties; viz. the presence of residues and the possible forming of toxic compounds like ethylene chlorohydrine. The latest method is the decontamination by means of ionizing rays. Research on the effect of irradiation and packaging on the different quality aspects of spices proves that an irradiation dose of 3-8 kGy produces the same or better results with regard to decontamination effect as a fumigation treatment does. The applied dose has no adverse effect on the sensoric and chemical properties of the product. With respect to the wholesomeness, the irradiation process can be applied safely. Furthermore, this process offers the possibility to choose an optimal packaging for spices, thus preventing quality deterioration. 22 references, 8 tables.

Development of a Brief Questionnaire to Assess Habitual Beverage Intake (BEVQ-15): Sugar-Sweetened Beverages and Total Beverage Energy Intake

Science.gov (United States)

Hedrick, Valisa E.; Savla, Jyoti; Comber, Dana L.; Flack, Kyle D.; Estabrooks, Paul A.; Nsiah-Kumi, Phyllis A.; Ortmeier, Stacie; Davy, Brenda M.

2012-01-01

Introduction Energy-containing beverages, specifically sugar-sweetened beverages (SSB), may contribute to weight gain and obesity development. Yet, no rapid assessment tools are available which quantify habitual beverage intake (grams, energy) in adults. Objective Determine the factorial validity of a newly developed beverage intake questionnaire (BEVQ) and identify potential to reduce items. Methods Participants from varying economic and educational backgrounds (n=1,596; age 43±12 yrs; BMI 31.5±0.2 kg/m2) completed a 19-item BEVQ (BEVQ-19). Beverages that contributed beverage, or SSB, energy and grams were identified for potential removal. Factor analyses identified beverage categories that could potentially be combined. Regression analyses compared BEVQ-19 outcomes with the reduced version’s (BEVQ-15) variables. Inter-item reliability was assessed using Cronbach’s Alpha. Following BEVQ-15 development, a subsequent study (n=70; age 37±2 yrs; BMI 24.5±0.4 kg/m2) evaluated the relative validity of the BEVQ-15 through comparison of three 24-hour dietary recalls’ (FIR) beverage intake. Results Three beverage items were identified for elimination (vegetable juice, meal replacement drinks, mixed alcoholic drinks); beer and light beer were combined into one category. Regression models using BEVQ-15 variables explained 91–99% of variance in the four major outcomes of the BEVQ-19 (all Pbeverage energy (R2=0.59) were more highly correlated with FIR than previously reported for the BEVQ-19. The BEVQ-15 produced a lower readability score of 4.8, which is appropriate for individuals with a fourth grade education or greater. Conclusion The BEVQ-19 can be reduced to a 15-item questionnaire. This brief dietary assessment tool will enable researchers and practitioners to rapidly (administration time of ~2 min) assess habitual beverage intake, and to determine possible associations of beverage consumption with health-related outcomes, such as weight status. PMID

Evaluation of identification methods of irradiated spices and dehydrated vegetables in Brazil

International Nuclear Information System (INIS)

Bernardes, D.M.L.; Del Mastro, N.L.

1998-01-01

Complete text of publication follows. This paper deals with the use of analytical methods to determine whether imported or for export Brazilian spices and dehydrated vegetables were irradiated. Viscosimetry, thermoluminescence (TL) and electron spin resonance (ESR) were used for the identification of some irradiated products: black pepper, white pepper, cinnamon, nutmeg, garlic, cumin, oregano, celery, paprika and coriander. Viscosimetry was performed in suspensions of irradiated spices and dehydrated vegetables which had been gellified by heat. Thermoluminescence (TL) is based on the transference of electrons to an excited state by radiation with emission of light when the electrons are thermally stimulated. The thermoluminescent signal of spices can be explained by the presence of mineral grains adhering on the surface of the samples. Free radicals produced by irradiation of spices were analyzed by electron spin resonance (EPR) signals. The results of this study lead to the conclusion that viscosimetry, thermoluminescence and electron spin resonance are analytical methods that can be use to detect whether spices and dehydrated vegetables were irradiated, specially when a combination of different methods was used

Targeted Beverage Taxes Influence Food and Beverage Purchases among Households with Preschool Children.

Science.gov (United States)

Ford, Christopher N; Ng, Shu Wen; Popkin, Barry M

2015-08-01

How beverage taxes might influence purchases of foods and beverages among households with preschool children is unclear. Thus, we examined the relation between beverage taxes and food and beverage purchases among US households with a child 2-5 y of age. We examined how a potential tax on sugar-sweetened beverages (SSBs), or SSBs and >1% fat and/or high-sugar milk, would influence household food and beverage purchases among US households with a preschool child. We aimed to identify the lowest tax rate associated with meaningful changes in purchases. We used household food and beverage purchase data from households with a single child who participated in the 2009-2012 Nielsen Homescan Panel. A 2-part, multilevel panel model was used to examine the relation between beverage prices and food and beverage purchases. Logistic regression was used in the first part of the model to estimate the probability of a food/beverage being purchased, whereas the second part of the model used log-linear regression to estimate predicted changes in purchases among reporting households. Estimates from both parts were combined, and bootstrapping was performed to obtain corrected SEs. In separate models, prices of SSBs, or SSBs and >1% and/or high-sugar milk, were perturbed by +10%, +15%, and +20%. Predicted changes in food and beverage purchases were compared across models. Price increases of 10%, 15%, and 20% on SSBs were associated with fewer purchases of juice drinks, whereas price increases of 10%, 15%, and 20% simulated on both SSBs plus >1% fat and/or high-sugar milk (combined tax) were associated with fewer kilocalories purchased from >1% fat, low-sugar milk, and meat, poultry, fish, and mixed meat dishes. Our study provides further evidence that a tax on beverages high in sugar and/or fat may be associated with favorable changes in beverage purchases among US households with a preschool child. © 2015 American Society for Nutrition.

Consumer response to irradiated spices in Egypt

International Nuclear Information System (INIS)

El-Khateeb, M.A.; El-Fouly, M.Z.; Farag, M.D.; Abdel Karim, H.A.; Saad El-Din, N.

2000-01-01

This study analyses the response of the consumer about irradiated spices. The spices under investigation were black pepper, cumin and coriander. The results of the sensory test the panelists ( 136 person) failed to indicate any difference between the irradiated and unirradiated black pepper, cumin and coriander. The percentages of correct answer were 26.92 29.23, 29.23 and 27.27. Five hundred post card were issued for black pepper to test the opinion of the consumer acceptance for the irradiated black pepper. The result of their opinion were 62.2% of the consumers who would buy irradiated black pepper, 14.6% would not buy it and 23.2% were undecided

Targeted Beverage Taxes Influence Food and Beverage Purchases among Households with Preschool Children123

OpenAIRE

Ford, Christopher N; Ng, Shu Wen; Popkin, Barry M

2015-01-01

Background: How beverage taxes might influence purchases of foods and beverages among households with preschool children is unclear. Thus, we examined the relation between beverage taxes and food and beverage purchases among US households with a child 2–5 y of age.

Spices Coffee : Innovation Strategy To Increase Quality On Powder Coffee Farmers

Science.gov (United States)

Amir, I. T.; Indah, P. N.; Widayanti, S.

2018-01-01

The purpose of the study is a) to analyze the condition of internal environment industry spices coffee, b) to analyze the condition of the external environment industry spices coffee, and c) to determine the technological innovation strategy spices coffee in order to improve the competitiveness of the coffee people. Most of the coffee grown in Tutur district is cultivated by smallholder farms, resulting in low quality. The strategy of coffee spice agro-industry aims to increase the added value of the products so that farmers obtain higher coffee prices. Activities include the provision of raw materials, processing, supply of final products, and marketing.The results showed that the internal environmental conditions that have the highest value is the strengthen factors. The highest score of strengthen factors is the availability of coffee, availability of labor and communications group. The highest score of opportunity factors is technological assistance from the government and other government support for the development of people’s coffee industry and high market potential. The development of agrotourism should improve as well as expand the network to seize market. The strategy should be applied in the development of spices coffee industry is to support aggressive growth (Growth-oriented strategy).

Effect of gamma irradiation on microbial contamination and volatile oils of spices

International Nuclear Information System (INIS)

Singh, Rita; Tak, B.B.

1997-01-01

The effect of different doses of gamma irradiation, viz., 6, 10 and 14 kGy on the microbial contamination and the volatile oil content of coriander whole, coriander ground and cumin was studied. Exposure to 10 kGy was effective in the decontamination of spices. Fungi and coliforms in spices were inactivated on irradiation to a dose of 6 kGy. No significant change in the GC volatile profile of the irradiated spices was observed. (author). 3 refs., 1 fig., 1 tab

Radioprotective effect of edible herbs

International Nuclear Information System (INIS)

Jiang Ying; Huang Meiying; Zhu Genbo; Fang Jixi; Fan Xiudi

1992-08-01

The radioprotective effect of the edible herbs was studied in animals. The results showed: (1) The acute death rate of animals was decreased. (2) The peripheral leukocytes were increased. (3) The valine, hydroxyproline, glycine, aspartic acid and glutamic acid in the plasma also were increased. (4) The activity of SOD (superoxide dimutase) was risen. (5) the edible herbs have the function to protect the structure of organs of thymus and testes

Measurement of spices and seasonings in India: Opportunities for cancer epidemiology and prevention

Science.gov (United States)

Ferrucci, Leah M.; Daniel, Carrie R.; Kapur, Kavita; Chadha, Puneet; Shetty, Hemali; Graubard, Barry I.; George, Preethi S.; Osborne, Whitney; Yurgalevitch, Susan; Devasenapathy, Niveditha; Chatterjee, Nilanjan; Prabhakaran, Dorairaj; Gupta, Prakash C.; Mathew, Aleyamma; Sinha, Rashmi

2011-01-01

Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices, chilies, coconuts, garlic, onions, and 13 cooking oils among 3,625 participants in the India Health Study, a multicenter pilot study in three regions of India. We observed notable regional differences in consumption of spices, chilies, coconut, garlic, and onions. In Trivandrum, over 95 percent of the participants consumed 12 different spices, while in New Delhi and Mumbai, 95 percent of participants consumed only four and five spices, respectively. Cooking oil use also varied, as ghee was most common in New Delhi (96.8%) followed by mustard seed oil (78.0%), while in Trivandrum the primary oil was coconut (88.5%) and in Mumbai it was peanut (68.5%). There was some variation in consumption by education, income, and religion. Using a novel method for assessing food items primarily added during cooking, we successfully estimated per capita consumption within an epidemiologic study. Based on basic science research and suggestive ecologic level data on cancer incidence and spice consumption, improving epidemiologic assessment of these potentially chemopreventive food items may enhance our understanding of diet and cancer risk. PMID:21338207

Measurement of spices and seasonings in India: opportunities for cancer epidemiology and prevention.

Science.gov (United States)

Ferrucci, Leah M; Daniel, Carrie R; Kapur, Kavita; Chadha, Puneet; Shetty, Hemali; Graubard, Barry I; George, Preethi S; Osborne, Whitney; Yurgalevitch, Susan; Devasenapathy, Niveditha; Chatterjee, Nilanjan; Prabhakaran, Dorairaj; Gupta, Prakash C; Mathew, Aleyamma; Sinha, Rashmi

2010-01-01

Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items, which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices, chilies, coconuts, garlic, onions, and 13 cooking oils among 3,625 participants in the India Health Study, a multicenter pilot study in three regions of India. We observed notable regional differences in consumption of spices, chilies, coconut, garlic, and onions. In Trivandrum, over 95 percent of the participants consumed 12 different spices, while in New Delhi and Mumbai, 95 percent of participants consumed only four and five spices, respectively. Cooking oil use also varied, as ghee was most common in New Delhi (96.8%) followed by mustard seed oil (78.0%), while in Trivandrum the primary oil was coconut (88.5%) and in Mumbai it was peanut (68.5%). There was some variation in consumption by education, income, and religion. Using a novel method for assessing food items primarly added during cooking, we successfully estimated per capita consumption within an epidemiologic study. Based on basic science research and suggestive ecologic level data on cancer incidence and spice consumption, improving epidemiologic assessment of these potentially chemopreventive food items may enhance our understanding of diet and cancer risk.

Bolometer Simulation Using SPICE

Science.gov (United States)

Jones, Hollis H.; Aslam, Shahid; Lakew, Brook

2004-01-01

A general model is presented that assimilates the thermal and electrical properties of the bolometer - this block model demonstrates the Electro-Thermal Feedback (ETF) effect on the bolometers performance. This methodology is used to construct a SPICE model that by way of analogy combines the thermal and electrical phenomena into one simulation session. The resulting circuit diagram is presented and discussed.

Modeling high-power RF accelerator cavities with SPICE

International Nuclear Information System (INIS)

Humphries, S. Jr.

1992-01-01

The dynamical interactions between RF accelerator cavities and high-power beams can be treated on personal computers using a lumped circuit element model and the SPICE circuit analysis code. Applications include studies of wake potentials, two-beam accelerators, microwave sources, and transverse mode damping. This report describes the construction of analogs for TM mn0 modes and the creation of SPICE input for cylindrical cavities. The models were used to study continuous generation of kA electron beam pulses from a vacuum cavity driven by a high-power RF source

Identification of irradiated spices by the use of thermoluminescence method (TL)

Energy Technology Data Exchange (ETDEWEB)

Sharifzadeh, M.; Sohrabpour, M. (Atomic Energy Organization of Iran, Teheran (Iran, Islamic Republic of))

In this paper the results of the investigation of identification of irradiated spices by the use of thermoluminescence method is reported. The materials used were black and red peppers, turmeric, cinnamon, and garlic powder. Gamma Cell 220 was used for irradiating samples at dose values of 2.5, 5, 7.5 and 10 kGy respectively. The TL intensity of the unirradiated spices as well as the fading characteristics of the irradiated samples having received a dose of 10 kGy have been measured. Post-irradiation temperature treatment of the irradiated (10 kGy) and unirradiated samples at 60[sup o]C and 100[sup o]C for 24 hours have also been performed. The results show that the TL intensities of unirradiated and irradiated samples from different batches of each spice are fairly distributed. A reasonable TL intensity versus dose has been observed in nearly all cases. Based on the observation made it is possible to distinguish irradiated spices after (4-9) months post-irradiation. (author).

Integration of SPICE with TEK LV500 ASIC Design Verification System

Directory of Open Access Journals (Sweden)

A. Srivastava

1996-01-01

Full Text Available The present work involves integration of the simulation stage of design of a VLSI circuit and its testing stage. The SPICE simulator, TEK LV500 ASIC Design Verification System, and TekWaves, a test program generator for LV500, were integrated. A software interface in ‘C’ language in UNIX ‘solaris 1.x’ environment has been developed between SPICE and the testing tools (TekWAVES and LV500. The function of the software interface developed is multifold. It takes input from either SPICE2G.6 or SPICE 3e.1. The output generated by the interface software can be given as an input to either TekWAVES or LV500. A graphical user interface has also been developed with OPENWlNDOWS using Xview tool kit on SUN workstation. As an example, a two phase clock generator circuit has been considered and usefulness of the software demonstrated. The interface software could be easily linked with VLSI design such as MAGIC layout editor.

Identification of irradiated spices by the use of thermoluminescence method (TL)

International Nuclear Information System (INIS)

Sharifzadeh, M.; Sohrabpour, M.

1993-01-01

In this paper the results of the investigation of identification of irradiated spices by the use of thermoluminescence method is reported. The materials used were black and red peppers, turmeric, cinnamon, and garlic powder. Gamma Cell 220 was used for irradiating samples at dose values of 2.5, 5, 7.5 and 10 kGy respectively. The TL intensity of the unirradiated spices as well as the fading characteristics of the irradiated samples having received a dose of 10 kGy have been measured. Post-irradiation temperature treatment of the irradiated (10 kGy) and unirradiated samples at 60 o C and 100 o C for 24 hours have also been performed. The results show that the TL intensities of unirradiated and irradiated samples from different batches of each spice are fairly distributed. A reasonable TL intensity versus dose has been observed in nearly all cases. Based on the observation made it is possible to distinguish irradiated spices after (4-9) months post-irradiation. (author)

Alcoholic extraction enables EPR analysis to characterize radiation-induced cellulosic signals in spices.

Science.gov (United States)

Ahn, Jae-Jun; Sanyal, Bhaskar; Akram, Kashif; Kwon, Joong-Ho

2014-11-19

Different spices such as turmeric, oregano, and cinnamon were γ-irradiated at 1 and 10 kGy. The electron paramagnetic resonance (EPR) spectra of the nonirradiated samples were characterized by a single central signal (g = 2.006), the intensity of which was significantly enhanced upon irradiation. The EPR spectra of the irradiated spice samples were characterized by an additional triplet signal at g = 2.006 with a hyperfine coupling constant of 3 mT, associated with the cellulose radical. EPR analysis on various sample pretreatments in the irradiated spice samples demonstrated that the spectral features of the cellulose radical varied on the basis of the pretreatment protocol. Alcoholic extraction pretreatment produced considerable improvements of the EPR signals of the irradiated spice samples relative to the conventional oven and freeze-drying techniques. The alcoholic extraction process is therefore proposed as the most suitable sample pretreatment for unambiguous detection of irradiated spices by EPR spectroscopy.

Spices: the savory and beneficial science of pungency.

Science.gov (United States)

Nilius, Bernd; Appendino, Giovanni

2013-01-01

Spicy food does not only provide an important hedonic input in daily life, but has also been anedoctically associated to beneficial effects on our health. In this context, the discovery of chemesthetic trigeminal receptors and their spicy ligands has provided the mechanistic basis and the pharmacological means to investigate this enticing possibility. This review discusses in molecular terms the connection between the neurophysiology of pungent spices and the "systemic" effects associated to their trigeminality. It commences with a cultural and historical overview on the Western fascination for spices, and, after analysing in detail the mechanisms underlying the trigeminality of food, the main dietary players from the transient receptor potential (TRP) family of cation channels are introduced, also discussing the "alien" distribution of taste receptors outside the oro-pharingeal cavity. The modulation of TRPV1 and TRPA1 by spices is next described, discussing how spicy sensations can be turned into hedonic pungency, and analyzing the mechanistic bases for the health benefits that have been associated to the consumption of spices. These include, in addition to a beneficial modulation of gastro-intestinal and cardio-vascular function, slimming, the optimization of skeletal muscle performance, the reduction of chronic inflammation, and the prevention of metabolic syndrome and diabetes. We conclude by reviewing the role of electrophilic spice constituents on cancer prevention in the light of their action on pro-inflammatory and pro-cancerogenic nuclear factors like NFκB, and on their interaction with the electrophile sensor protein Keap1 and the ensuing Nrf2-mediated transcriptional activity. Spicy compounds have a complex polypharmacology, and just like any other bioactive agent, show a balance of beneficial and bad actions. However, at least for moderate consumption, the balance seems definitely in favour of the positive side, suggesting that a spicy diet, a caveman

Cold adaptive thermogenesis following consumption of certain pungent spice principles: A validation study.

Science.gov (United States)

Pandit, Chaitanya; Anilakumar, K R

2017-02-01

Identifying a means to activate or potentiate thermogenic mechanisms through ingestion of dietary compounds have important implications in cold endurance and survival. Although many reports discuss the thermogenic potential of spices, it is surprising that none of the studies verify whether consumption of spices can improve cold endurance. In this study, we have attempted to evaluate if ingestion of certain spices can activate heat-generating mechanisms in the body such that a fall in. core body temperature (CBT) can be delayed or prevented when faced with a cold challenge. Ten commonly used spices in the Indian cuisine were chosen and 70% ethanol extract of the spices were fed orally to male Wistar rats at a dose of 250mg/kg for a period of 7 days. A change in CBT during cold exposure was recorded before and after treatment. At the end of the experiment, plasma norepinephrine and serum free fatty acid levels were estimated. We observed that among the ten spices, treatment with cinnamon and pepper extracts showed significant improvement in comparison to the control group. Based on evidence in literature and the HPLC-MS analysis from our lab, we hypothesized that the effects of the pepper and cinnamon extracts might be due to their piperine and cinnamaldehyde content respectively. However, no improved endurance was observed when they were administered alone. Poor endurance following depletion of endogenous norepinephrine levels using reserpine indicated its involvement in mediating the heat generating processes. However, it is noteworthy that green tea and spice treated animals exhibited a fall in CBT which was lower than their initial fall. In conclusion, our findings provide experimental evidence that ingestion of spices, viz., pepper and cinnamon, might elicit thermogenic responses such that hypothermia can be delayed or prevented upon cold exposure. Copyright © 2016 Elsevier Ltd. All rights reserved.

Identification of gamma-irradiated Chinese herbs by thermoluminescence analysis

International Nuclear Information System (INIS)

Yu Bai; Chinese Academy of Sciences, Changchun; Jilin Medical College, Jilin; WenYue Jiang; Zhongying Liu; He Lin; Changchun University of Traditional Chinese Medicine, Changchun; Zhiqiang Liu

2014-01-01

The feasibility of thermoluminescence (TL) to differentiate irradiated Chinese medicinal herbs from non-irradiated was investigated. Thirty different dried Chinese herbs were tested, including root, flower, ramulus, rhizome, cortex, and whole plant samples. Irradiation of Chinese herbs was associated with strong TL peaks at ∼150-250 deg C, while TL curves of non-irradiated herbs had very low intensities above 250 deg C, which was also confirmed by the TL ratio (non-irradiated, TL 1 /TL 2 1 /TL 2 > 0.1) except for sterculia lychnophora, semen cassia, flos inulae, and anemone root. TL ratios of some herbs indicated irradiation (TL 1 /TL 2 > 0.1) even if the irradiated components were as low as 0.1 %. Thus we demonstrated that TL analysis had excellent sensitivity and reliability for the identification of irradiated Chinese herbs. (author)

Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam[Food conservation; Spice paprika; Rheology; Colorimetry; Free radicals

Energy Technology Data Exchange (ETDEWEB)

Kispeter, J. E-mail: kispeter@szef.u-szeged.hu; Bajusz-Kabok, K.; Fekete, M.; Szabo, G.; Fodor, E.; Pali, T. E-mail: tpali@nucleus.szbk.u-szeged.hu

2003-12-01

The changes in spice paprika powder induced by ionizing radiation, saturated steam (SS) and their combination were studied as a function of the absorbed radiation dose and the storage time. The SS treatment lead to a decrease in color content (lightening) after 12 weeks of storage, together with the persistence of free radicals and viscosity changes for a longer period. The results suggest that ionizing radiation is a more advantageous method as concerns preservation of the quality of spice paprika.

Mothers’ Perceptions of Toddler Beverages

Directory of Open Access Journals (Sweden)

Manuela Rigo

2018-03-01

Full Text Available Background: The prevalence of obesity among Australian pre-school children is a major concern with links to poor health outcomes. One contributing factor is excess energy intake. Sugar-sweetened beverages are energy-dense, nutrient-poor, readily available and have been implicated in the increasing prevalence of obesity. Furthermore, preschooler beverage consumption may develop into dietary habits that track into adulthood. There is little research on factors influencing parents’ decision-making when serving beverages to their preschoolers, or on mothers’ perceptions of preschooler’s beverages. The aim of this study was to explore mothers’ perceptions of commonly consumed preschooler beverages. Methods: The Repertory Grid Technique and the Laddering Technique methodologies were utilized in interviews with 28 mothers from Melbourne, Australia, to explore beverage perceptions. Results: A large number of diverse perceptual categories (‘constructs’ (n = 22 about beverages were elicited, demonstrating the complexity of mothers’ perceptions when making beverage choices for their preschoolers. The five most common categories were related to health, sugar, dairy, packaging, and additives. Thematic analysis of responses from the laddering method identified three major themes: concerns about the types of beverages mothers would like to provide their preschoolers, the healthiness of a beverage, and the sugar content. Conclusions: Mothers’ perceptions of beverages are sophisticated and need to be included in the design of health communication strategies by health promoters and government agencies to influence mothers’ beverage selections for their preschoolers.

Identification of irradiated spices with aid of scintillation counter

International Nuclear Information System (INIS)

Uusheimo, K.

1989-08-01

The aim off the work was to determine how one can identify gamma-irradiated spices with aid of a scintillation counter (LKB/Wallac 1219 RackBeta Spectral) by chemiluminescence measurements. Even though scintillation counters are more sensitive than real luminometers they have not been capable in identifying the irradiated spices after contact with photosensitizer like luminol, isoluminol and lucigenin presumably because the actual chemiluminescence reaction took place before the sample vial reached the measuring range. Whereas it was noticed that the identification of pure, dry allspice, black pepper, white peppar and cardemom was possible without any solutions when there were also present similar unirradiated spices. The identification was possible even after 23 weeks duration depending on the dose of the irradiation (10 kGy or 50 kGy) and the weight of the samples (1 g or 9 g). The duration of the investigation was 23 weeks

Herbs in grassland and health of the dairy herd. 1: The potential medicinal value of pasture herbs

NARCIS (Netherlands)

Laldi, S.

2012-01-01

In the period April - October 2011 Sibilla Laldi (MSc-student WUR) carried out the research project ‘Herbs in grasslands and health of the dairy herd’, a project of the Louis Bolk Institute. In this project the relation between pastures herbs and health of dairy cattle was studied on 22 dairy farms.

Rehydration beverage

Science.gov (United States)

Greenleaf, John E. (Inventor)

1995-01-01

A novel rehydration beverage containing sodium chloride, sodium citrate, and aspartame useful for rapid restoration of hydration homeostasis is disclosed. The beverage is particularly useful for restoration of normal body fluid volumes and their intracellular and extracellular distribution during a hypohydration state observed in astronauts and air passengers.

The effect of storage on quality of herbs genus Origanum

Directory of Open Access Journals (Sweden)

Lenka Kouřimská

2016-05-01

Full Text Available Herbs of Origanum genus are rich in essential oils and contain large amounts of phenols, lipids, fatty acids, flavonoids and anthocyanins. Antioxidant activity of these herbs depends on many factors, including the type herbs, post-harvest processing and subsequent processing. The aim of this study was therefore to confirm the hypothesis that the composition of oils of these two herbs of the Origanum genus depends on the post-harvest treatment of herbs and that the dried herb antioxidant activity is higher for fresh than that of frozen herbs. Lamiaceae family herbs: oregano (Origanum vulgare L. and Greek oregano (Origanum heracleoticum L. were planted and analyzed. Herb samples were extracted by hot demineralised water. DPPH (2,2-diphenyl-1-picrylhydrazyl radical scavenging method was used for antioxidant activity assessment. The total phenolic content was determined spectrophotometrically by using Folin-Ciocalteu reagent. Steam distillation of essential oils was carried out via Clevenger Apparatus. The obtained essential oils were analysed by GC-MS technique. Results of tested fresh, dried and frozen herbs showed a considerable potential for quenching the free DPPH radical. Significantly higher antioxidant activity was found in dried herbs comparing to fresh and frozen, but only in case of values calculated per 100 g of the sample. However, the differences were not statistically significant after recalculation when expressed on dry matter content. There was no difference between fresh and frozen samples. The content of total phenols was significantly higher in dried than in frozen herbs in values recalculated per 100 g of sample. A strong correlation between the results of DPPH and TPC was found again only for values expressed per 100 g of the sample. Post-harvest treatment of herbs affects the composition of their essential oils. The dominant essential oil component of Greek oregano is carvacrol with a proportion of 60% or more. On the contrary

Targeted Beverage Taxes Influence Food and Beverage Purchases among Households with Preschool Children123

Science.gov (United States)

Ford, Christopher N; Ng, Shu Wen; Popkin, Barry M

2015-01-01

Background: How beverage taxes might influence purchases of foods and beverages among households with preschool children is unclear. Thus, we examined the relation between beverage taxes and food and beverage purchases among US households with a child 2–5 y of age. Objectives: We examined how a potential tax on sugar-sweetened beverages (SSBs), or SSBs and >1% fat and/or high-sugar milk, would influence household food and beverage purchases among US households with a preschool child. We aimed to identify the lowest tax rate associated with meaningful changes in purchases. Methods: We used household food and beverage purchase data from households with a single child who participated in the 2009–2012 Nielsen Homescan Panel. A 2-part, multilevel panel model was used to examine the relation between beverage prices and food and beverage purchases. Logistic regression was used in the first part of the model to estimate the probability of a food/beverage being purchased, whereas the second part of the model used log-linear regression to estimate predicted changes in purchases among reporting households. Estimates from both parts were combined, and bootstrapping was performed to obtain corrected SEs. In separate models, prices of SSBs, or SSBs and >1% and/or high-sugar milk, were perturbed by +10%, +15%, and +20%. Predicted changes in food and beverage purchases were compared across models. Results: Price increases of 10%, 15%, and 20% on SSBs were associated with fewer purchases of juice drinks, whereas price increases of 10%, 15%, and 20% simulated on both SSBs plus >1% fat and/or high-sugar milk (combined tax) were associated with fewer kilocalories purchased from >1% fat, low-sugar milk, and meat, poultry, fish, and mixed meat dishes. Conclusions: Our study provides further evidence that a tax on beverages high in sugar and/or fat may be associated with favorable changes in beverage purchases among US households with a preschool child. PMID:26063069

Treatment of spices with ionizing radiation - chemical, sensory, microbiological and toxicological aspects. Pt. 3

International Nuclear Information System (INIS)

Schuettler, C.; Boegl, W.

1986-10-01

In the present third part of a study of the relevant literature the results of tests on 34 different radiation treated spices were evaluated. Moreover, the present part contains a summary of all analyses and results, described in the previous parts, in chemical and toxicological changes of spices caused by irradiation. This summary contains results of 55 different spices. (orig.) [de

A Problem-Solving Environment for Biological Network Informatics: Bio-Spice

Science.gov (United States)

2007-06-01

user an environment to access software tools. The Dashboard is built upon the NetBeans Integrated Development Environment (IDE), an open source Java...based integration platform was demonstrated. During the subsequent six month development cycle, the first version of the NetBeans based Bio-SPICE...frameworks (OAA, NetBeans , and Systems Biology Workbench (SBW)[15]), it becomes possible for Bio-SPICE tools to truly interoperate. This interoperation

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

OpenAIRE

Lu, Qing‐Yi; Summanen, Paula H.; Lee, Ru‐Po; Huang, Jianjun; Henning, Susanne M.; Heber, David; Finegold, Sydney M.; Li, Zhaoping

2017-01-01

Abstract The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP‐HPLC‐DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects o...

Fatty acid composition of forage herb species

DEFF Research Database (Denmark)

Warner, D.; Jensen, Søren Krogh; Cone, J.W.

2010-01-01

The use of alternative forage species in grasslands for intensive livestock production is receiving renewed attention. Data on fatty acid composition of herbs are scarce, so four herbs (Plantago lanceolata, Achillea millefolium, Cichorium intybus, Pastinaca sativa) and one grass species (timothy......, Phleum pratense) were sown in a cutting trial. The chemical composition and concentration of fatty acids (FA) of individual species were determined during the growing season. Concentrations of crude protein and FA were generally higher in the herbs than in timothy. C. intybus had the highest nutritive...

Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

Directory of Open Access Journals (Sweden)

Balev Dessislav Kostadinov

2017-03-01

Full Text Available Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities. The aim of this study was to determine effects of the replacement of 3 g/kg of ground black pepper (Piper nigrum L., and cumin (Cuminum cyminum with their aliquots of new freon extracts, and compare them with the effect of 0.2 g/kg antioxidant addition (taxifolin extract from Siberian larch (Larix sibirica Ledeb, rosemary (Rosmarinus officinalis L. extract, and butylated hydroxytoluene on sensory properties, color stability, proximate composition, free amino nitrogen and pH of Bulgarian-type dry-cured „Sudjuk“ sausages. The replacement of natural ground spices with aliquots of their extracts improved sensory properties and stabilized the color characteristics of the final product during 30 days of storage at 0–4°C. The addition of 0.2 g/kg rosemary extract was as effective as the addition of freon extracts on the overall assessment to the 14th day of the experiment. It was determined that the addition of antioxidants or spice extracts had no significant effect on proximate composition, pH, and free amino nitrogen accumulation of the “Sudjuk”. The addition of 0.2 g/kg, taxifolin or rosemary extracts and butylated hydroxytoluene was not so efficient in improving the sensory properties and color stabilization in comparison to the new freon spice extracts. The examined spice extracts can be successfully used to improve the quality of “Sudjuk” sausages.

An SPICE model for phase-change memory simulations

International Nuclear Information System (INIS)

Li Xi; Song Zhitang; Cai Daolin; Chen Xiaogang; Chen Houpeng

2011-01-01

Along with a series of research works on the physical prototype and properties of the memory cell, an SPICE model for phase-change memory (PCM) simulations based on Verilog-A language is presented. By handling it with the heat distribution algorithm, threshold switching theory and the crystallization kinetic model, the proposed SPICE model can effectively reproduce the physical behaviors of the phase-change memory cell. In particular, it can emulate the cell's temperature curve and crystallinity profile during the programming process, which can enable us to clearly understand the PCM's working principle and program process. (semiconductor devices)

An SPICE model for phase-change memory simulations

Energy Technology Data Exchange (ETDEWEB)

Li Xi; Song Zhitang; Cai Daolin; Chen Xiaogang; Chen Houpeng, E-mail: ituluck@mail.sim.ac.cn [State Key Laboratory of Functional Materials for Informatics, Laboratory of Nanotechnology, Shanghai Institute of Microsystem and Information Technology, Chinese Academy of Sciences, Shanghai 200050 (China)

2011-09-15

Along with a series of research works on the physical prototype and properties of the memory cell, an SPICE model for phase-change memory (PCM) simulations based on Verilog-A language is presented. By handling it with the heat distribution algorithm, threshold switching theory and the crystallization kinetic model, the proposed SPICE model can effectively reproduce the physical behaviors of the phase-change memory cell. In particular, it can emulate the cell's temperature curve and crystallinity profile during the programming process, which can enable us to clearly understand the PCM's working principle and program process. (semiconductor devices)

Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables.

Science.gov (United States)

Feng, Yiming; Albiol Tapia, Marta; Okada, Kyle; Castaneda Lazo, Nuria Blanca; Chapman-Novakofski, Karen; Phillips, Carter; Lee, Soo-Yeun

2018-02-01

Recent findings show that approximately 87% of the U.S. population fail to meet the vegetable intake recommendations, with unpleasant taste of vegetables being listed as the primary reason for this shortfall. In this study, spice and herb seasoning was used to enhance palatability of vegetables, in order to increase consumer acceptance. In total, 749 panelists were screened and recruited as specific vegetable likers of the vegetable being tested or general vegetable likers. Four sessions were designed to evaluate the effect of seasoning within each type of vegetable, including broccoli, cauliflower, carrot, and green bean. Each panelist was only allowed to participate in one test session to evaluate only one vegetable type, so as to mitigate potential learning effect. Overall, the results showed that seasoned vegetables were significantly preferred over unseasoned vegetables (P trend of seasoned vegetable being preferred remained. The findings from this study demonstrate the effect of seasoning in enhancing consumer liking of vegetables, which may lead to increased consumption to be assessed in future studies. To improve the sensory properties of vegetables, masking the bitter taste of vegetables using spice and herb seasoning are gaining increasing attention. Our findings suggest that the overall liking of vegetables could be improved by incorporating spice and herb seasonings that are specifically formulated for each vegetable. Ultimately, developing and commercializing spice and herb seasonings may aid to increase vegetable consumption, as well as expanding the vegetable seasoning market. © 2018 The Authors Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists.

9 CFR 318.15 - Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”

Science.gov (United States)

2010-01-01

..., cereals, spices, etc., âU.S. retained.â 318.15 Section 318.15 Animals and Animal Products FOOD SAFETY AND...; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.15 Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.” When any chemical, preservative, cereal, spice, or other substance is intended...

Spore prevalence and toxigenicity of Bacillus cereus and Bacillus thuringiensis isolates from U.S. retail spices.

Science.gov (United States)

Hariram, Upasana; Labbé, Ronald

2015-03-01

Recent incidents of foodborne illness associated with spices as the vehicle of transmission prompted this examination of U.S. retail spices with regard to Bacillus cereus. This study focused on the levels of aerobic-mesophilic spore-forming bacteria and B cereus spores associated with 247 retail spices purchased from five states in the United States. Samples contained a wide range of aerobic-mesophilic bacterial spore counts (spices had high levels of aerobic spores (> 10(7) CFU/g). Using a novel chromogenic agar, B. cereus and B. thuringiensis spores were isolated from 77 (31%) and 11 (4%) samples, respectively. Levels of B. cereus were spice isolates to form spores, produce diarrheal toxins, and grow at moderately abusive temperatures makes retail spices an important potential vehicle for foodborne illness caused by B. cereus strains, in particular those that produce diarrheal toxins.

Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes

DEFF Research Database (Denmark)

Justesen, U.; Knuthsen, Pia

2001-01-01

, coriander, cress, dill, lemon balm, lovage, oregano, parsley, rosemary, sage, spearmint, tarragon, thyme, and watercress) were analysed by HPLC and mass spectrometry. Five major flavonoid aglycones were detected and quantified by HPLC after acid hydrolysis: apigenin, isorhamnetin, kaempferol, luteolin......Many herbs are known as excellent sources of natural antioxidants, and consumption of fresh herbs in the diet may therefore contribute to the daily antioxidant intake. The present study was performed in order to quantify flavonoids in commonly eaten fresh herbs. Fifteen fresh herbs (basil, chives......, and quercetin. The highest levels of flavonoids were found in parsley (510-630 mg apigenin /100 g), lovage (170 mg quercetin/100g), mint (18-100 mg apigenin/ 100 g), and dill (48-110 mg quercetin/100 g). Mass spectrometric detection, using atmospheric pressure chemical ionisation (APCI), was used to verify...

The microbiological quality of ready-to-eat foods with added spices.

Science.gov (United States)

Little, C L; Omotoye, R; Mitchell, R T

2003-03-01

A microbiological study of ready-to-eat foods with added spices or spice ingredients was undertaken to identify any risk factors in the production, storage and display of this product and to establish their effect on microbiological quality. Examination of 1946 ready-to-eat foods from sandwich bars, cafés, public houses, restaurants, specialist sandwich producers, bakers, delicatessens, market stalls and mobile vendors found that 1291 (66%) were of satisfactory/acceptable microbiological quality, 609 (32%) were of unsatisfactory quality, and 46 (2%) were of unacceptable quality. Unacceptable results were due to high levels of B. cereus and/or other Bacillus spp. (>/=10(5) cfu g(-1)). Unsatisfactory results were mostly due to high Aerobic Colony Counts (up to >/=10(7) cfu g(-1)), Enterobacteriaceae (>/=10(4) cfu g(-1)), Escherichia coli (>/=10(2) cfu g(-1)), and Bacillus spp (>/=10(4) cfu g(-1)). Examination of 750 spices and spice ingredients revealed that B. cereus were present in 142 (19%) samples, other Bacillus spp. in 399 (53%) samples, and Salmonella spp. (S. enteritidis PT 11) in one (/=10(4) cfu g(-1)) of B. cereus and/or other Bacillus spp., and appeared to be associated with the corresponding ready-to-eat foods containing similar high counts of these organisms (Pquality of ready-to-eat foods to which spices or spice ingredients have been added was associated with premises that had management food hygiene training and hazard analysis in place. Poor microbiological quality was associated with preparation on the premises, premises type, little or no confidence in the food business management of food hygiene, and small premises as indicated by local authority inspectors' confidence in management and consumer at risk scores.

The effect of irradiation, packaging and storage on the quality of spices

International Nuclear Information System (INIS)

Langerak, D.I.; Stegeman, H.

1983-01-01

Spices are contaminated by nature with micro organisms. The processing industry, however, requires 'clean' spices. The most applied technique has been fumigation with ethylene oxide. However, fumigation causes a number of difficulties; viz. the presence of residues and the possible forming of toxic compounds like ethylene chlorohydrine. The latest method is the decontamination by means of ionizing rays. Research on the effect of irradiation and packaging on the different quality aspects of spices proves that an irradiation dose of 3-8 kGy produces the same or better results with regard to decontamination effect as a fumigation treatment does. The applied dose has no adverse effect on the sensoric and chemical properties of the product. With respect to the wholesomeness the irradiation process can be applied safely. Furthermore, this process offers the possibility to choose an optimal packaging for spices, thus preventing quality deterioration. (orig.)

FDTD-SPICE for Characterizing Metamaterials Integrated with Electronic Circuits

Directory of Open Access Journals (Sweden)

Zhengwei Hao

2012-01-01

Full Text Available A powerful time-domain FDTD-SPICE simulator is implemented and applied to the broadband analysis of metamaterials integrated with active and tunable circuit elements. First, the FDTD-SPICE modeling theory is studied and details of interprocess communication and hybridization of the two techniques are discussed. To verify the model, some simple cases are simulated with results in both time domain and frequency domain. Then, simulation of a metamaterial structure constructed from periodic resonant loops integrated with lumped capacitor elements is studied, which demonstrates tuning resonance frequency of medium by changing the capacitance of the integrated elements. To increase the bandwidth of the metamaterial, non-Foster transistor configurations are integrated with the loops and FDTD-SPICE is applied to successfully bridge the physics of electromagnetic and circuit topologies and to model the whole composite structure. Our model is also applied to the design and simulation of a metasurface integrated with nonlinear varactors featuring tunable reflection phase characteristic.

SPICE modelling of magnetic tunnel junctions written by spin-transfer torque

Energy Technology Data Exchange (ETDEWEB)

Guo, W; Prenat, G; De Mestier, N; Baraduc, C; Dieny, B [SPINTEC, UMR(8191), INAC, CEA/CNRS/UJF, 17 Av. des Martyrs, 38054 Grenoble Cedex 9 (France); Javerliac, V; El Baraji, M, E-mail: guillaume.prenat@cea.f [CROCUS Technology, 5 Place Robert Schuman, 38025 Grenoble (France)

2010-06-02

Spintronics aims at extending the possibility of conventional electronics by using not only the charge of the electron but also its spin. The resulting spintronic devices, combining the front-end complementary metal oxide semiconductor technology of electronics with a magnetic back-end technology, employ magnetic tunnel junctions (MTJs) as core elements. With the intent of simulating a circuit without fabricating it first, a reliable MTJ electrical model which is applicable to the standard SPICE (Simulation Program with Integrated Circuit Emphasis) simulator is required. Since such a model was lacking so far, we present a MTJ SPICE model whose magnetic state is written by using the spin-transfer torque effect. This model has been developed in the C language and validated on the Cadence Virtuoso Platform with a Spectre simulator. Its operation is similar to that of the standard BSIM (Berkeley Short-channel IGFET Model) SPICE model of the MOS transistor and fully compatible with the SPICE electrical simulator. The simulation results obtained using this model have been found in good accord with those theoretical macrospin calculations and results.

Active vibration control testing of the SPICES program: final demonstration article

Science.gov (United States)

Dunne, James P.; Jacobs, Jack H.

1996-05-01

The Synthesis and Processing of Intelligent Cost Effective Structures (SPICES) Program is a partnership program sponsored by the Advanced Research Projects Agency. The mission of the program is to develop cost effective material processing and synthesis technologies to enable new products employing active vibration suppression and control devices to be brought to market. The two year program came to fruition in 1995 through the fabrication of the final smart components and testing of an active plate combined with two trapezoidal rails, forming an active mount. Testing of the SPICES combined active mount took place at McDonnell Douglas facilities in St. Louis, MO, in October-December 1995. Approximately 15 dB reduction in overall response of a motor mounted on the active structure was achieved. Further details and results of the SPICES combined active mount demonstration testing are outlined. Results of numerous damping and control strategies that were developed and employed in the testing are presented, as well as aspects of the design and fabrication of the SPICES active mount components.

Safety of Bottled Water Beverages Including Flavored Water and Nutrient-Added Water Beverages

Science.gov (United States)

... Food Resources for You Consumers FDA Regulates the Safety of Bottled Water Beverages Including Flavored Water and Nutrient-Added Water Beverages ... addition, the flavorings and nutrients added to these beverages must comply with all applicable FDA safety requirements and they must be identified in the ...

Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets.

Science.gov (United States)

García-Casal, Maria Nieves; Peña-Rosas, Juan Pablo; Malavé, Heber Gómez-

2016-09-01

Spices and condiments are an important part of human history and nutrition, and have played an important role in the development of most cultures around the world. According to the Codex Alimentarius, the category of salts, spices, soups, sauces, salads, and protein products includes substances added to foods to enhance aroma and taste. Spices have been reported to have health benefits as antioxidant, antibiotic, antiviral, anticoagulant, anticarcinogenic, and anti-inflammatory agents. Health claims about the benefits of condiments for disease prevention or health improvement need to be science based and extensively supported by evidence; data on their preventive or protective potential in humans are currently limited. The condiments market has been growing continuously over the last few years, with the quantity of products sold under the category of sauces, dressings, and condiments during the period 2008-2013 increasing from 31,749,000 to 35,795,000 metric tons. About 50 of the 86 spices produced in the world are grown in India. From 2008 to 2013, the United States was the largest importer of spices, followed by Australia, the United Kingdom, Canada, and Russia. The main buyers of fish sauce are Vietnam and Thailand, with purchases of 333,000 and 284,000 metric tons in 2013, respectively. The sauces and condiments category is dynamic, with large differences in consumption in habits and practices among countries. This paper aims to establish definitions and discuss potential health benefits, consumption patterns, and global markets for sauces, spices, and condiments. © 2016 New York Academy of Sciences.

Medicinal herbs for hepatitis C virus infection

DEFF Research Database (Denmark)

Liu, Jianping; Manheimer, Eric; Tsutani, Kiichiro

2003-01-01

The aim of this study was to assess beneficial and harmful effects of medicinal herbs for hepatitis C virus (HCV) infection.......The aim of this study was to assess beneficial and harmful effects of medicinal herbs for hepatitis C virus (HCV) infection....

A study on chemical composition of spices irradiated by electron beam

International Nuclear Information System (INIS)

Ding Lianzhong; Ding Shiyue; Zhu Yan; Li Yixu; Zhu Songmei

1998-01-01

Quantitative changes in common organic acids and inorganic acids from spices irradiated by electron beam were studied by Dionex-4000i ion chromatograph. The results showed that the acids content of either chilli or the five-spice powder irradiated with a dose of 9.94 kGy did not undergo significant changes in comparison with the control samples. The flavour composition in the five-spice powder irradiated by electron beam was also determined by Finnigan MAT-8230B gas chromatograph-mass spectrometer, and compared to the results by heating treatment (120 deg. C, 30min). The comparison indicated that the effect of electron beam treatment on flavour composition was less than that of heating

A study on chemical composition of spices irradiated by electron beam

Energy Technology Data Exchange (ETDEWEB)

Lianzhong, Ding [Inst. of Applied Technical Physics of Zhejiang Province (China); Shiyue, Ding; Yan, Zhu; Yixu, Li [Testing Technology Inst. of Zhejiang Province (China)

1992-02-01

Quantitative changes in common organic acids and inorganic acids from spices irradiated by electron beam were studied by Dionex-4000 ion Chromatograph. The results showed that the acids content of either achilli or the five-spice powder irradiated with a dose of 9.94 kGy did not undergo significant changes in comparison with the control samples. The flavour composition in the five-spice powder irradiated by electron beam was also determined by Finnigan MAT-8230B gas chromatograph-mass spectrometer, and compared to the results by heating treatment (120 C, 30 min). The comparison indicated that the effect of electron beam treatment on flavour composition was less than that of heating.

[Brief introduction of geo-authentic herbs].

Science.gov (United States)

Liang, Fei; Li, Jian; Zhang, Wei; Zhang, Rui-Xian

2013-05-01

The science of geo-authentic herbs is a characteristic discipline of traditional Chinese medicine established during thousands of years of clinical practices. It has a long history under the guidance of profound theories of traditional Chinese medicine. The words of "geo-authentic product" were derived from an administrative division unit in the ancient times, which layed stress on the good quality of products in particular regions. In ancient records of traditional Chinese medicine, the words of "geo-authentic product" were first found in Concise Herbal Foundation Compilation of the Ming dynasty, and the words of "geo-authentic herbs" were first discovered in Peony Pavilion of the late Ming dynasty. After all, clinical effect is the fundamental evaluation standard of geo-authentic herbs.

MEDICINAL HERBS USED BY HIV-POSITIVE PEOPLE IN LESOTHO.

Science.gov (United States)

Mugomeri, Eltony; Chatanga, Peter; Chakane, Ntema

2016-01-01

The use of medicinal herbs whose efficacy and toxicities are not known by HIV-positive people in Lesotho is a threat to the effectiveness of antiretroviral treatment. This study explored some medicinal herbs used by HIV-positive people in Lesotho and the reasons for their use. This was a cross sectional study based on a questionnaire distributed to purposively-sampled HIV-positive people in Leribe and Maseru districts of Lesotho. The participants' socio-demographic and clinical variables were summarized using frequency tables in Stata version 13 statistical software. Data variables for medicinal herbs used, frequency of use, uses by the participants and in the literature, parts of plants used and the method of preparation were also explored. Out of 400 questionnaires distributed to the participants, 389 were returned with data acceptable for analysis. Ages of the participants ranged from 18 to 75 years (Mean=43 + 11.6). Out of the 272 (69.9%) participants who conceded that they had used medicinal herbs at least once, 30 (7.7%) participants used medicinal herbs frequently while 242 (62.2 %) rarely used the herbs. At least 20 plant species belonging to 16 families were reportedly used by the participants. Asteraceae was the most common plant family reportedly used by the participants. Allium sativum and Dicoma anomala , reportedly used by 21.0% and 14.3% respectively, were the most commonly used medicinal herbs in this population. In addition, boosting the immune system and treating gastrointestinal ailments, apparently cited by 32% and 28% participants respectively, were the most commonly reported reasons for using medicinal herbs. A considerable proportion (69.9%) of HIV-positive people use medicinal herbs in this population, and 7.7% use them frequently. At least 20 plant species belonging to 16 families were reportedly used by the participants. HIV counselling protocols in Lesotho should emphasize the dangers of using medicinal herbs whose safety and

Isolation of nematicidal constituents from essential oil of Kaempferia ...

African Journals Online (AJOL)

contamination, human health effects and ... Cambodia, Malaysia and India, but is also widely cultivated throughout Southeast Asia [12]. In. China, sand ginger is well known for its popular use in the food spice and medicinal ..... medicinal herb (spice) is safe for human ... the authors named in this article and all liabilities.

Compatibility art of traditional Chinese medicine: from the perspective of herb pairs.

Science.gov (United States)

Wang, Shengpeng; Hu, Yangyang; Tan, Wen; Wu, Xu; Chen, Ruie; Cao, Jiliang; Chen, Meiwan; Wang, Yitao

2012-09-28

Over the past decades, research of traditional Chinese medicine (TCM) mainly focused on developing potential candidates from Chinese medicinal herbs, while the wisdom of applying these traditional herbs has not been paid as much attention as it deserves. As is well-known, multi-herb therapy is one of the most important characteristics of TCM, but the modernization drive of this conventional wisdom has faced many obstacles due to its unimaginable complexity. Herb pairs, the most fundamental and the simplest form of multi-herb formulae, are a centralized representative of Chinese herbal compatibility. In light of their simplicity and the basic characteristics of complex formulae, herb pairs are of great importance in the studies of herb compatibility. A systematic search of herb pair related research was carried out using multiple online literature databases, books and monographs published in the past 20 years. A comprehensive introduction to the compatibility of TCM, the position of herb pairs in TCM and the progresses of several famous herb pairs were provided in this review. Furthermore, the clinical study and the future research trends of herb pairs were also discussed. Herb pairs have played, and may continue to play a key role in full investigation of general herb compatibility for their indispensable position in TCM. Much more research is needed for the standardization, safety evaluation, and mechanism exploration of herb pairs. Copyright © 2012 Elsevier Ireland Ltd. All rights reserved.

Fungi colonizing dead leaves of herbs

Directory of Open Access Journals (Sweden)

Maria Kowalik

2013-04-01

Full Text Available The material was collected from the Botanical Garden and the Collegium Medicum Medicinal Plant Garden of the Jagiellonian University in Krakow. The investigated species were: lemon balm (Mellisa officinalis L., common lavender (Lavendula angustifolia Mill., horsemint (Mentha longifolia L., sage (Salvia officinalis L., sweet basil (Ocimum basilicum L., and wild marjoram (Origanum vulgare L.. The aim of the investigation was to identify fungi causing the death of leaf tissues of herbs from the mint family Lamiaceae. In mycological investigations, 180 fragments of each plant leaves (1,080 dead leaf fragments in total were placed in a 2% PDA medium. Over 970 colonies of fungi belonging to 48 species were isolated from the dead leaf tissues of the six herb species. Alternaria alternata (toxin-producing, Epicoccum nigrum and Sordaria fimicola were the most frequently isolated. The largest numbers of colonies and species of fungi were isolated from horsemint, while the lowest numbers were from wild marjoram leaves. It was shown that the death of leaves of selected herb species from the Lamiaceae family was caused by various fungi. The results of the mycological analysis confirmed the diversity of species colonizing the leaves of the herbs.

21 CFR 182.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Science.gov (United States)

2010-04-01

... conjunction with spices, seasonings, and flavorings. 182.40 Section 182.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

21 CFR 582.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Science.gov (United States)

2010-04-01

... conjunction with spices, seasonings, and flavorings. 582.40 Section 582.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

Molecular Targets of Nutraceuticals Derived from Dietary Spices: Potential Role in Suppression of Inflammation and Tumorigenesis

Science.gov (United States)

Aggarwal, Bharat B.; Van Kuiken, Michelle E.; Iyer, Laxmi H.; Harikumar, Kuzhuvelil B.; Sung, Bokyung

2011-01-01

Despite the fact cancer is primarily a preventable disease, recent statistics indicate cancer will become the number one killer worldwide in 2010. Since certain cancers are more prevalent in the people of some countries than others, suggests the role of lifestyle. For instance cancer incidence among people from the Indian subcontinent, where most spices are consumed, is much lower than that in the Western World. Spices have been consumed for centuries for a variety of purposes—as flavoring agents, colorants, and preservatives. However, there is increasing evidence for the importance of plant-based foods in regular diet to lowering the risk of most chronic diseases, so spices are now emerging as more than just flavor aids, but as agents that can not only prevent but may even treat disease. In this article, we discuss the role of 41 common dietary spices with over 182 spice-derived nutraceuticals for their effects against different stages of tumorigenesis. Besides suppressing inflammatory pathways, spice-derived nutraceuticals can suppress survival, proliferation, invasion, and angiogenesis of tumor cells. We discuss how spice-derived nutraceuticals mediate such diverse effects and what their molecular targets are. Overall our review suggests “adding spice to your life” may serve as a healthy and delicious way to ward off cancer and other chronic diseases. PMID:19491364

EPR investigation of some traditional oriental irradiated spices

International Nuclear Information System (INIS)

Duliu, Octavian G.; Georgescu, Rodica; Ali, Shaban Ibrahim

2007-01-01

The 9.50 GHz electron paramagnetic resonance (EPR) spectra of unirradiated and 60 Co γ-ray irradiated cardamom (Elettaria cardamomum L. Maton, Zingiberaceae), ginger ((Zingiber officinale Rosc., Zingiberaceae), and saffron (Crocus sativus L., Iridaceae) have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones. After γ-ray irradiation at an absorbed dose of up to 11.3 kGy, the presence of EPR spectra whose amplitude increase monotonously with the absorbed dose has been noticed with all spices. A 100 o C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that compose initial spectra, but even after 3.6 h of thermal treatment, the remaining amplitude represents no less then 30% of the initial ones. The same peculiarities have been noticed after 83 days storage at room temperature but after 340 days storage at ambient conditions only irradiated ginger displays a weak signal that differs from those of unirradiated sample. All these factors could be taken into account in establishing at which extent the EPR is suitable to evidence any irradiation treatment applied to these spices

EPR investigation of some traditional oriental irradiated spices

Science.gov (United States)

Duliu, Octavian G.; Georgescu, Rodica; Ali, Shaban Ibrahim

2007-06-01

The 9.50 GHz electron paramagnetic resonance (EPR) spectra of unirradiated and 60Co γ-ray irradiated cardamom ( Elettaria cardamomum L. Maton, Zingiberaceae), ginger (( Zingiber officinale Rosc., Zingiberaceae), and saffron ( Crocus sativus L., Iridaceae) have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones. After γ-ray irradiation at an absorbed dose of up to 11.3 kGy, the presence of EPR spectra whose amplitude increase monotonously with the absorbed dose has been noticed with all spices. A 100 °C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that compose initial spectra, but even after 3.6 h of thermal treatment, the remaining amplitude represents no less then 30% of the initial ones. The same peculiarities have been noticed after 83 days storage at room temperature but after 340 days storage at ambient conditions only irradiated ginger displays a weak signal that differs from those of unirradiated sample. All these factors could be taken into account in establishing at which extent the EPR is suitable to evidence any irradiation treatment applied to these spices.

Chinese medicinal herbs for chronic hepatitis B

DEFF Research Database (Denmark)

Liu, J; McIntosh, H; Lin, Haili

2001-01-01

Chronic hepatitis B is a serious health problem worldwide. Chinese medicinal herbs are widely used for treatment of chronic hepatitis B in China and many clinical trials have been conducted. This systematic review is to assess the efficacy and safety of Chinese medicinal herbs for chronic hepatitis...

Food and Beverage Stylist and Photography

OpenAIRE

BEKAR, Aydan; KARAKULAK, Çisem

2016-01-01

A food and beverage stylist makes food and beverage look appetizing by preaparing them properly in order to get customers’ attention. A food and beverage photographer gets the most impressive image by using different shooting techniques. Food and beverage stylists and phtographers prepare attractive and unusual menus ,brochures, banners and ads for food and beverage enterprises so that products can look better when customers see them. People see the works of food and beverage styling and phot...

Possible role of common spices as a preventive and therapeutic agent for Alzheimer′s disease

Directory of Open Access Journals (Sweden)

Omid Mirmosayyeb

2017-01-01

Full Text Available For centuries, spices have been consumed as food additives or medicinal agents. However, there is increasing evidence indicating the plant-based foods in regular diet may lower the risk of neurodegenerative diseases including Alzheimer disease. Spices, as one of the most commonly used plant-based food additives may provide more than just flavors, but as agents that may prevent or even halt neurodegenerative processes associated with aging. In this article, we review the role and application of five commonly used dietary spices including saffron turmeric, pepper family, zingiber, and cinnamon. Besides suppressing inflammatory pathways, these spices may act as antioxidant and inhibit acetyl cholinesterase and amyloid β aggregation. We summarized how spice-derived nutraceuticals mediate such different effects and what their molecular targets might be. Finally, some directions for future research are briefly discussed.

PXR as a mediator of herb-drug interaction.

Science.gov (United States)

Hogle, Brett C; Guan, Xiudong; Folan, M Maggie; Xie, Wen

2018-04-01

Medicinal herbs have been a part of human medicine for thousands of years. The herb-drug interaction is an extension of drug-drug interaction, in which the consumptions of herbs cause alterations in the metabolism of drugs the patients happen to take at the same time. The pregnane X receptor (PXR) has been established as one of the most important transcriptional factors that regulate the expression of phase I enzymes, phase II enzymes, and drug transporters in the xenobiotic responses. Since its initial discovery, PXR has been implicated in multiple herb-drug interactions that can lead to alterations of the drug's pharmacokinetic properties and cause fluctuating therapeutic efficacies, possibly leading to complications. Regions of the world that heavily incorporate herbalism into their primary health care and people turning to alternative medicines as a personal choice could be at risk for adverse reactions or unintended results from these interactions. This article is intended to highlight our understanding of the PXR-mediated herb-drug interactions. Copyright © 2017. Published by Elsevier B.V.

Natural occurrence of aflatoxins and ochratoxin A in processed spices marketed in Malaysia.

Science.gov (United States)

Ali, Norhayati; Hashim, Noor Hasani; Shuib, Nor Shifa

2015-01-01

The analysis of aflatoxins (B1, B2, G1 and G2) and ochratoxin A (OTA) was performed in processed spices marketed in Penang, Malaysia, using immunoaffinity columns and HPLC equipped with fluorescence detector (HPLC-FD). The processed powdered spices analysed include dried chilli, fennel, cumin, turmeric, black and white pepper, poppy seed, coriander, 'garam masala', and mixed spices for fish, meat and chicken curry. Two different studies were carried out. The limit of detection (LOD) was 0.01 ng g(-1) for each aflatoxin (AF) and 0.10 ng g(-1) for OTA (signal-to-noise ratio = 3:1). In the first study, 34 commercial processed spices analysed with a mean level, range and incidence of positive samples for total AF were 1.61 ng g(-1), 0.01-9.34 ng g(-1) and 85%, respectively, and for AFB1 were 1.38 ng g(-1), 0.01-7.68 ng g(-1) and 85%, respectively. The mean level, range and incidence of positive samples for OTA were 2.21 ng g(-1), 0.14-20.40 ng g(-1) and 79%, respectively. Natural co-occurrence of AF and OTA was found in 25 (74%) samples. In the second study of 24 commercial processed spices, the mean level, range and incidence of positive samples for total AF were 8.38 ng g(-1), 0.32-31.17 ng g(-1) and 88%, respectively, and for AFB1 were 7.31 ng g(-1), 0.32-28.43 ng g(-1) and 83%, respectively. Fifteen positive samples for total AF and two positive samples for OTA exceeded the permissible Malaysian limit of 5 ng g(-1). Contamination of both mycotoxins in spices may represent another route of exposure to consumers due to their frequent and prolonged consumption, as spices are common ingredients in popular dishes among Asian countries.

Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties.

Science.gov (United States)

Puangsombat, Kanithaporn; Jirapakkul, Wannee; Smith, J Scott

2011-10-01

Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence of 5 of Asian spices: galangal (Alpinia galangal), fingerroot (Boesenbergia pandurata), turmeric (Curcuma longa), cumin (Cuminum cyminum), and coriander seeds (Coriandrum sativum). HCA levels were compared to patties containing rosemary (Rosmarinus officinalis), of which the inhibitory effect is well documented. Inhibition of HCA formation by the spices was evaluated in beef patties cooked at 204 °C (400 °F) for 10 min. All spices were mixed into patties at 0.2% before cooking, and HCAs levels were measured in the final product. All patties, including the control, contained 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl -6-phenylimidazo [4,5-b]pyridine (PhIP). The average HCA content of the control patties was 7 ng/g MeIQx and 6.53 ng/g PhIP. Turmeric (39.2% inhibition), fingerroot (33.5% inhibition), and galangal (18.4% inhibition) significantly decreased HCAs compared with the control. But, only turmeric and fingerroot were as effective as rosemary in preventing HCA formation. The HCA inhibition in patties containing spices was significantly correlated to the total phenolic content (R(2) = 0.80) and the scavenging activity (R(2) = 0.84) of the spices as measured by the 2,2-diphenyl-β-picrylhydrazyl assay. Results of this study suggest that addition of Asian spices can be an important factor in decreasing the levels of HCAs in fried beef patties. © 2011 Institute of Food Technologists®

Circuit models and SPICE macro-models for quantum Hall effect devices

International Nuclear Information System (INIS)

Ortolano, Massimo; Callegaro, Luca

2015-01-01

Precise electrical measurement technology based on the quantum Hall effect is one of the pillars of modern quantum electrical metrology. Electrical networks including one or more QHE elements can be used as quantum resistance and impedance standards. The analysis of these networks allows metrologists to evaluate the effect of the inevitable parasitic parameters on their performance as standards. This paper presents a concise review of the various circuit models for QHE elements proposed in the literature, and the development of a new model. This last model is particularly suited to be employed with the analogue electronic circuit simulator SPICE. The SPICE macro-model and examples of SPICE simulations, validated by comparison with the corresponding analytical solution and/or experimental data, are provided. (paper)

21 CFR 101.22 - Foods; labeling of spices, flavorings, colorings and chemical preservatives.

Science.gov (United States)

2010-04-01

..., leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products..., meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant... does not include common salt, sugars, vinegars, spices, or oils extracted from spices, substances added...

Aflatoxigenic and ochratoxigenic fungi and their mycotoxins in spices marketed in Brazil.

Science.gov (United States)

Garcia, Marcelo Valle; Mallmann, Carlos Augusto; Copetti, Marina Venturini

2018-04-01

During their processing, spices usually remain close to the ground for drying, a fact that disposes to fungal contamination, as well as moisture transferred from the tropical environment can allow their multiplication and synthesis of mycotoxins. The objective of this study was to evaluate the presence of potentially toxigenic fungi and mycotoxins in spices marketed in Brazil. The fungal contamination was evaluated by direct plating for samples of clove, black and white peppers. Spread plate was used for the samples of rosemary, cinnamon, fennel, pepperoni pepper and oregano. Analyses were performed in triplicate in DG18 media with incubation at 25°C for 7days. The isolation and identification of fungi followed specific recommendations of culture media and incubation period for each genus. The presence of mycotoxins in spices was verified by high-performance liquid chromatography (HPLC) coupled to fluorescence. The frequency of species potentially toxigenic was high in white and black peppers with presence of both aflatoxigenic and ochratoxigenic fungi. Only rosemary and fennel showed contamination with aflatoxin B1 and there was a positive correlation (ρspices covered by Brazilian regulation of mycotoxins. On the other hand, these contaminants were present in other spices consumed by population and not mentioned in the regulation, which could be considered a cause to concern. Copyright © 2017. Published by Elsevier Ltd.

Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

Directory of Open Access Journals (Sweden)

Aleksandra Wilczyńska

2017-01-01

Full Text Available Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05 and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.

Pediatric lead exposure from imported Indian spices and cultural powders.

Science.gov (United States)

Lin, Cristiane Gurgel; Schaider, Laurel Anne; Brabander, Daniel Joseph; Woolf, Alan David

2010-04-01

Significant lead poisoning has been associated with imported nonpaint products. To describe cases of pediatric lead intoxication from imported Indian spices and cultural powders, determine lead concentrations in these products, and predict effects of ingestion on pediatric blood lead levels (BLLs). Cases and case-study information were obtained from patients followed by the Pediatric Environmental Health Center (Children's Hospital Boston). Imported spices (n = 86) and cultural powders (n = 71) were analyzed for lead by using x-ray fluorescence spectroscopy. The simple bioaccessibility extraction test was used to estimate oral bioavailability. The integrated exposure uptake biokinetic model for lead in children was used to predict population-wide geometric mean BLLs and the probability of elevated BLLs (>10 microg/dL). Four cases of pediatric lead poisoning from Indian spices or cultural powders are described. Twenty-two of 86 spices and foodstuff products contained >1 microg/g lead (for these 22 samples, mean: 2.6 microg/g [95% confidence interval: 1.9-3.3]; maximum: 7.6 microg/g). Forty-six of 71 cultural products contained >1 microg/g lead (for 43 of these samples, mean: 8.0 microg/g [95% confidence interval: 5.2-10.8]; maximum: 41.4 microg/g). Three sindoor products contained >47% lead. With a fixed ingestion of 5 microg/day and 50% bioavailability, predicted geometric mean BLLs for children aged 0 to 4 years increased from 3.2 to 4.1 microg/dL, and predicted prevalence of children with a BLL of >10 microg/dL increased more than threefold (0.8%-2.8%). Chronic exposure to spices and cultural powders may cause elevated BLLs. A majority of cultural products contained >1 microg/g lead, and some sindoor contained extremely high bioaccessible lead levels. Clinicians should routinely screen for exposure to these products.

Sterilization of spices through ionizing radiation

Energy Technology Data Exchange (ETDEWEB)

Heins, H G; Ulmann, R M

1971-10-01

Sterilization of spices is discussed in relation to other methods. Efficiency, organoleptic inspection and costs of the treatment are considered. It is concluded that the irradiation method is feasible and acceptable with respect to taste and juridicial requirements. (G.J.P.). 12 refs.; 1 figure; 4 tabs.

Flash spice as a tool for analysing the impact of radiation

International Nuclear Information System (INIS)

Charlot, J.J.; Alali, O.

1997-01-01

The Spice simulator must be enhanced with behavioural capabilities for analysing the effects of hostile environments (e.g. radiation exposure) on components, circuits and systems. One solution for achieving this uses the in-house BVHDLA translator to convert from models in analog VHDL Language to models that will be recognized by Spice. This article gives an example combined with self-heating in a MOS transistor. (authors)

Antibacterial and Antifungal Activities of Spices

Science.gov (United States)

Liu, Qing; Meng, Xiao; Li, Ya; Zhao, Cai-Ning; Tang, Guo-Yi; Li, Hua-Bin

2017-01-01

Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices—such as clove, oregano, thyme, cinnamon, and cumin—possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. This review summarizes scientific studies on the antibacterial and antifungal activities of several spices and their derivatives. PMID:28621716

Gamma Irradiation does not Cause Carcinogenesis of Irradiated Herbs

International Nuclear Information System (INIS)

Thongphasuk, Jarunee; Thongphasuk, Piyanuch; Eamsiri, Jarurut; Pongpat, Suchada

2009-07-01

Full text: Microbial contamination of medicinal herbs can be effectively reduced by gamma irradiation. Since irradiation may cause carcinogenicity of the irradiated herbs, the objective of this research is to study the effect of gamma irradiation (10 and 25 kGy) from cobalt-60 on carcinogenicity. The herbs studied were Pueraria candollei Grah., Curcuma longa Linn. Zingiber montanum, Senna alexandrina P. Miller, Eurycoma Longifolia Jack, Gymnostema pentaphylum Makino, Ginkgo biloba, Houttuynia cordata T., Andrographis paniculata, Thunbergia laurifolia L., Garcinia atroviridis G., and Cinnamomum verum J.S.Presl. The results showed that gamma irradiation at the dose of 10 and 25 kGy did not cause carcinogenicity of the irradiated herbs

Reducing drug–herb interaction risk with a computerized reminder system

Science.gov (United States)

Lin, Sheng-Shing; Tsai, Chiu-Lin; Tu, Ching-Yeh; Hsieh, Ching-Liang

2015-01-01

Background Traditional Chinese medicine (TCM) and Western medicine are both popular in Taiwan. Approximately 14.1% of Taiwanese residents use Western drugs and Chinese herbs concurrently; therefore, drug–herb interaction is critical to patient safety. This paper presents a new procedure for reducing the risk of drug interactions. Methods Hospital computer systems are modified to ensure that drug–herb interactions are automatically detected when a TCM practitioner is writing a prescription. A pop-up reminder appears, warning of interactions, and the practitioner may adjust doses, delete herbs, or leave the prescription unchanged. A pharmacist will receive interaction information through the system and provide health education to the patient. Results During the 2011–2013 study period, 256 patients received 891 herbal prescriptions with potential drug–herb interactions. Three of the 50 patients who concurrently used ginseng and antidiabetic drugs manifested hypoglycemia (fasting blood sugar level ≤70 mg/dL). Conclusion Drug–herb interactions can cause adverse reactions. A computerized reminder system can enable TCM practitioners to reduce the risk of drug–herb interactions. In addition, health education for patients is crucial in avoiding adverse reaction by the interactions. PMID:25733840

Monitoring of lead levels in spices and food colors using atomic absorption spectroscopy

International Nuclear Information System (INIS)

Rahman, S.; Khalid, N.; Ahmad, S.

2001-01-01

The concentration of lead has been monitored in various commercial brands of spices and food colours using atomic absorption spectrometry after digestion in a mixture of nitric acid and perchloric acid. The reliability of the procedure used was checked by analyzing the standard reference materials namely wheat flour (NBS-1567) and rice flour (NBS-1568), for their lead contents. The determined concentration of lead ranged from 5.60 to 10.12 mg g-1 in food spices and from 1.62 to 1.81 mg g-1 in food colours. The study revealed that the piper nigrum contains higher lead contents as compared to capsicum. The effect of processing/milling on the concentration of lead in spices was also studied and discussed. The daily intake of lead by adults through spices and food colours was estimated and was found to be within the recommended WHO tolerance levels. (author)

Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth

Directory of Open Access Journals (Sweden)

Vinod K. Joshi

2000-01-01

Full Text Available The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with different ethanol concentrations (12%, 15%, 18%, sugar content (4%, 8% and spices extract (2.5% and 5.0% was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcohol, sugar and spices extract were noted. Generally, increasing ethanol content decreased titrable acidity, tannins, macroelements and colour units while micro-elements, viscosity and total esters were increased. Increased sugar level affected TSS, apparent viscosity, pH, esters, free aldehyde, total sugar, K, Cu and Mn contents. Level of spices extract (2.5 & 5.0 did not effect TSS (ºB, titrable acidity, colour, total sugar, total tannins, volatile acidity, increased mineral contents except for K, esters and aldehyde contents. Increase in alcohol content upto 15% increased the sensory score of the product. Increased quantity of spices extract, however, decreased the mean sensory quality of vermouth. However, sensory scores for 4 or 8% sugar and 2.5 or, 5.0% spices extracted were similar. A product with 15% alcohol, 4% sugar and 2.5% spices extract was preferred the most in overall sensory quality. The studies revealed that apple fruit is suitable for making vermouth by the method described. The spices, herbs, their parts and the quantities used are also reported.A composição de vinho de maçã demonstrou ser satisfatório para se convertido em vermute. O extrato de especiarias apresentou mais TSS, taninos, esters, porém os ácido volátil titulaveis foi mais baixo que no vinho de maçã. Estudos foram realizados para aperfeiçoar e desenvolver vermute de maçã contendo diferentes concentrações de ethanol (12%, 15%, 18%, de a

SUSTAINABLE PRODUCTION PACKAGES FOR ORGANIC TURMERIC

OpenAIRE

Somasundaram, Eagan; Shanthi, G.

2014-01-01

Turmeric (Curcuma longa L.), a perennial rhizomatous herb has been regarded as an important spice in Asian cuisine. India is called as the “Spice bowl of the world” as it produces variety of spices with quality. Though India leads in production of turmeric, but average productivity is very low due to imbalanced and suboptimal dose of chemical fertilizers, organic manure, bio – fertilizers and micronutrients (Kandiannan and Chandragiri, 2008). Since, turmeric is a nutrient responsive crop and ...

Experiments on the identification of radiation processed foods. Untersuchungen zum Nachweis bestrahlter Lebensmittel

Energy Technology Data Exchange (ETDEWEB)

Delincee, H [Inst. fuer Ernaehrungsphysiologie, Bundesforschungsanstalt fuer Ernaehrung, Karlsruhe (Germany)

1992-01-01

The availability of reliable detection methods allowing to show directly in the traded food product whether it has been irradiated or not, will help to assure consumers that the inspection authorities are able to check the compliance with existing regulations effectively. Numerous analytical methods for the identification of radiation processed foods were investigated at the Federal Research Centre for Nutrition in Karlsruhe over the years. This report will mainly consider the measurement of chemi- and thermoluminescence of herbs and spices, since in many countries these products are most frequently irradiated food items. Following radiation processing, herbs and spices mostly increase their luminescence intensities. The luminescence response, however, varies considerably from one spice to another, and even among several batches of the same spice. Since nonirradiated products may also exhibit luminescence, the discrimination irradiated - non-irradiated is not that simple. Isolation of mineral dusts associated with the food and measurement of the thermoluminescence of these mineral fractions improves the identification of irradiated food. International collaboration will help to establish standardized and reliable analytical detection methods in the near future. (orig.)

Treatment of spices with ionizing radiation - chemical, organoleptical, microbiological and toxicological analyses. Pt. 2

International Nuclear Information System (INIS)

Schuettler, C.; Boegl, W.

1984-09-01

In the present second part of a study of the relevant literature the results of tests on 14 radiation treated spices and 2 radiation treated spice-mixtures were evaluated. The tests in this part contain mainly toxicological but also chemical and sensorial analyses. Most of the spices were treated with gamma radiation from cobalt-60 sources with doses between 80 Gy and 60 kGy. This part contains a cumulated subject index for part 1 and part 2. (orig./AJ) [de

The use of spices in the production of traditional cheeses

OpenAIRE

Renata Josipović; Ksenija Markov; Jadranka Frece; Damir Stanzer; Ante Cvitković; Jasna Mrvčić

2016-01-01

Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into pl...

Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis

Science.gov (United States)

Kim, Byeong-Keun; Akram, Kashif; Kim, Cheong-Tae; Kang, Na-Roo; Lee, Jin-Won; Ryang, Jun-Hwan; Kwon, Joong-Ho

2012-08-01

For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component.

The corner rounding modeling technique in SPICE simulations for deeply scaled MOSFETs

International Nuclear Information System (INIS)

Sun Wei; Yang Dake

2013-01-01

This paper presents a novel poly (PC) and active (RX) corner rounding modeling approach to SPICE simulations. A set of specially designed structures was used for measurement data collection. PC and RX corner rounding equations have been derived based on an assumption that the corner rounding area is a fragment of a circle. The equations were modified to reflect the gouging effect of physical silicon wafers. The modified general equations were implemented in the SPICE model to enable the model to describe the corner rounding effect. The good fittings between the SPICE model simulation results and the silicon data demonstrated in this paper proved that the designed corner rounding model is practical and accurate. (semiconductor devices)

Plant foods in the management of diabetes mellitus: spices as beneficial antidiabetic food adjuncts.

Science.gov (United States)

Srinivasan, K

2005-09-01

Diet has been recognized as a corner stone in the management of diabetes mellitus. Spices are the common dietary adjuncts that contribute to the taste and flavour of foods. Besides, spices are also known to exert several beneficial physiological effects including the antidiabetic influence. This review considers all the available information from animal experimentation as well as clinical trials where spices, their extracts or their active principles were examined for treatment of diabetes. Among the spices, fenugreek seeds (Trigonella foenumgraecum), garlic (Allium sativum), onion (Allium cepa), and turmeric (Curcuma longa) have been experimentally documented to possess antidiabetic potential. In a limited number of studies, cumin seeds (Cuminum cyminum), ginger (Zingiber officinale), mustard (Brassica nigra), curry leaves (Murraya koenigii) and coriander (Coriandrum sativum) have been reported to be hypoglycaemic.

EPR investigation of some traditional oriental irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Duliu, Octavian G. [University of Bucharest, Department of Atomic and Nuclear Physics, Magurele, C.P. MG-11, RO-077125 Bucharest (Romania)]. E-mail: duliu@pcnet.ro; Georgescu, Rodica [National Institute for Physics and Nuclear Engineering -Horia Hulubei, C.P. MG-6, RO-077125 Bucharest (Romania); Ali, Shaban Ibrahim [University of Bucharest, Department of Atomic and Nuclear Physics, Magurele, C.P. MG-11, RO-077125 Bucharest (Romania)

2007-06-15

The 9.50 GHz electron paramagnetic resonance (EPR) spectra of unirradiated and {sup 60}Co {gamma}-ray irradiated cardamom (Elettaria cardamomum L. Maton, Zingiberaceae), ginger ((Zingiber officinale Rosc., Zingiberaceae), and saffron (Crocus sativus L., Iridaceae) have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones. After {gamma}-ray irradiation at an absorbed dose of up to 11.3 kGy, the presence of EPR spectra whose amplitude increase monotonously with the absorbed dose has been noticed with all spices. A 100 {sup o}C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that compose initial spectra, but even after 3.6 h of thermal treatment, the remaining amplitude represents no less then 30% of the initial ones. The same peculiarities have been noticed after 83 days storage at room temperature but after 340 days storage at ambient conditions only irradiated ginger displays a weak signal that differs from those of unirradiated sample. All these factors could be taken into account in establishing at which extent the EPR is suitable to evidence any irradiation treatment applied to these spices.

Study of bioactive compounds in spices (Syzygium aromaticum L, Cinnamomum zeylanicum Blume and Myristica fragrans Houtt) processed by ionizing radiation; Estudo dos compostos bioativos em especiarias (Syzygium aromaticum L, Cinnamomum zeylanicum Blume e Myristica fragans Houtt) processadas por radiacao ionizante

Energy Technology Data Exchange (ETDEWEB)

Duarte, Renato Cesar

2014-07-01

Spices and aromatic herbs are divided into leaves, flowers, bud, seeds bark or dry roots from different plants and it is possible to define them as products of highly flavored vegetal origin that volatize easily when incorporated in small quantities to food products and contribute to its aroma, flavor, color or even to its preservation. Nowadays, people look for its functional properties, bioactive compounds and sensory qualities. A big problem is the reduction of the quantity of these compounds throughout the production chain from the harvest process, storage and distribution. For a long time researchers and industries have concentrated on perfecting the processes of the production chain seeking to guarantee the sanitary and food safety, preserving foodstuffs for a long period and an increase in its lifespan without drastically altering its properties. Due to homemade products and the lack of compliance with good practices in its production chain, the spices can contain a high amount of microbiology causing serious complications to the health of the consumer and the radiation processing is often used for reduce these problems. With this finding, the objectives of this work were: Analyze the oil antifungal properties of spices irradiated with average doses (2.5; 5; 7.5 and 10 kGy); Study the average doses (5 and 10 kGy) and high dose (20 and 30 kGy) effects of gamma radiation {sup 60}Co in the bioactive compounds of the spices - cloves, cinnamon and nutmeg; Identify the oils compounds; Identify the volatile compounds in the headspace of the oils and the in natura spices. Identify the compounds of the nonvolatile part of the nutmeg; Identify the chiral compounds of the cinnamon. Comparing the control samples (not irradiated) with the processed at the described doses, regarding the oil antifungal properties it was possible to verify the efficiency and later that the irradiation did not interfered in its efficiency; Regarding to the others tests in this work, the

Historical Spice as a Future Drug: Therapeutic Potential of Piperlongumine.

Science.gov (United States)

Prasad, Sahdeo; Tyagi, Amit K

2016-01-01

Spice and spice-derived compounds have been identified and explored for their health benefits since centuries. One of the spice long pepper has been traditionally used to treat chronic bronchitis, asthma, constipation, gonorrhea, paralysis of the tongue, diarrhea, cholera, malaria, viral hepatitis, respiratory infections, stomach ache, diseases of the spleen, cough, and tumors. In this review, the evidences for the chemopreventive and chemotherapeutic potential of piperlongumine have been described. The active component piperlonguime has shown effective against various ailments including cancer, neurogenerative disease, arthritis, melanogenesis, lupus nephritis, and hyperlipidemic. These beneficial effects of piperlongumine is attributed to its ability to modulate several signaling molecules like reactive oxygen species, kinases, proteasome, proto-oncogenes, transcription factors, cell cycle, inflammatory molecules and cell growth and survival molecules. Piperlongumine also chemosensitizes to drugs resistant cancer cells. Overall the consumption of long peppers is therefore recommended for the prevention and treatment of various diseases including cancer, and thus piperlongumine may be a promising future candidate drug against cancer.

PERSEPSI WISATAWAN TERHADAP INOVASI PRODUK “UTAMA SPICE NATURAL AROMATERAPI”

Directory of Open Access Journals (Sweden)

Nyoman Putri Aras Kembang

2017-02-01

Full Text Available Penelitian ini menganalisis produk usaha aromaterapi sebagai salah satu industri kreatif diyakini berkorelasi positif dengan pengembangan pariwisata karena melalui produk usaha aromaterapi rempah-rempah tradisional diperkenalkan kepada wisatawan nusantara dan mancanegara. Penelitian ini adalah penelitian kualitatif yang menerapkan teori persepsi dan teori pariwisata berkelanjutan serta beberapa teori pendukung. Tujuan dari penelitian ini untuk mengetahui jenis-jenis produk, pemanfaatan jenis rempah-rempah pada produk, dan persepsi wisatawan terhadap produk aromaterapi Utama Spice Aromatherapy. Pengumpulan data penelitian ini melalui penyebaran 25 kuesioner yang diisi oleh pelanggan perusahaan tersebut. Analisis data berdasar pada teori persepsi dan teori pariwisata berkelanjutan. Hasil analisis data dipresentasikan secara deskriptif naratif dan juga dalam bentuk tabel. Hasil penelitian menunjukkan bahwa jenis-jenis produk aromaterapi Utama Spice Aromateraphy sangat beragam mulai dari perawatan untuk rambut, wajah, dan tubuh. Persepsi wisatawan terhadap produk aromaterapi Utama Spice Aromateraphy cukup baik dan diminati oleh konsumen dalam hal ini wisatawan karena produk yang berbahan dasar alam yang berkualitas sehingga aman digunakan.

Medicinal herbs used by HIV-positive people in Lesotho | Mugomeri ...

African Journals Online (AJOL)

Background: The use of medicinal herbs whose efficacy and toxicities are not known by HIV-positive people in Lesotho is a threat to the effectiveness of antiretroviral treatment. This study ... need to be explored. Key words: Allium sativum; Anti-retroviral treatment; Dicoma anomala; Herb-drug interaction; HIV; Medicinal herb ...

78 FR 76628 - Draft Risk Profile on Pathogens and Filth in Spices: Availability; Extension of Comment Period

Science.gov (United States)

2013-12-18

...] Draft Risk Profile on Pathogens and Filth in Spices: Availability; Extension of Comment Period AGENCY... Profile on Pathogens and Filth in Spices: Availability'' that appeared in the Federal Register of November... Risk Profile on Pathogens and Filth in Spices: Availability.'' The notice provided a 60-day comment...

Application of thermoluminescence analysis for detection of irradiated foodstuffs

International Nuclear Information System (INIS)

Malec-Czechowska, K.; Dancewicz, M.; Szot, Z.

1996-01-01

Investigations on the development conditions necessary to obtain reliable results of the detection of irradiated herbs, spices, mushrooms and strawberries by thermoluminescence (Tl) method in whole samples and/or in minerals isolated from them carried out. Tl intensities of whole samples were measured between 40 an 355 C. Threshold values for non-irradiated samples were obtained by multiplying Tl values of control samples by 3 (safety factor). Samples in which Tl intensities were higher than the threshold values were identified as irradiated. In 4 out of 10 kind of herbs and spices examined the results of Tl measurements led to false identification. (author). 14 refs, 1 fig., 5 tabs

Dietary spices protect against hydrogen peroxide-induced DNA damage and inhibit nicotine-induced cancer cell migration.

Science.gov (United States)

Jayakumar, R; Kanthimathi, M S

2012-10-01

Spices are rich sources of antioxidants due to the presence of phenols and flavonoids. In this study, the DNA protecting activity and inhibition of nicotine-induced cancer cell migration of 9 spices were analysed. Murine fibroblasts (3T3-L1) and human breast cancer (MCF-7) cells were pre-treated with spice extracts and then exposed to H₂O₂ and nicotine. The comet assay was used to analyse the DNA damage. Among the 9 spices, ginger, at 50 μg/ml protected against 68% of DNA damage in 3T3-L1 cells. Caraway, cumin and fennel showed statistically significant (pspices reduced this migration. Pepper, long pepper and ginger exhibited a high rate of inhibition of cell migration. The results of this study prove that spices protect DNA and inhibit cancer cell migration. Copyright © 2012 Elsevier Ltd. All rights reserved.

Kynurenic acid content in anti-rheumatic herbs.

Science.gov (United States)

Zgrajka, Wojciech; Turska, Monika; Rajtar, Grażyna; Majdan, Maria; Parada-Turska, Jolanta

2013-01-01

The use of herbal medicines is common among people living in rural areas and increasingly popular in urbanized countries. Kynurenic acid (KYNA) is a metabolite of kynurenine possessing anti-inflammatory, anti-oxidative and pain reliving properties. Previous data indicated that the content of KYNA in the synovial fluid of patients with rheumatoid arthritis is lower than in patients with osteoarthritis. Rheumatoid arthritis is a chronic, systemic inflammatory disorder affecting about 1% of the world's population. The aim of the presented study was to investigate the content of KYNA in 11 herbal preparations used in rheumatic diseases. The following herbs were studied: bean pericarp, birch leaf, dandelion root, elder flower, horsetail herb, nettle leaf, peppermint leaf and willow bark. An anti-rheumatic mixture of the herbs Reumatefix and Reumaflos tea were also investigated. The herbs were prepared according to producers' directions. In addition, the herbal supplement Devil's Claw containing root of Harpagophytum was used. KYNA content was measured using the high-performance liquid chromatography method, and KYNA was detected fluorometrically. KYNA was found in all studied herbal preparations. The highest content of KYNA was found in peppermint, nettle, birch leaf and the horsetail herb. The lowest content of KYNA was found in willow bark, dandelion root and in the extract from the root of Harpagophytum. These findings indicate that the use of herbal preparations containing a high level of KYNA can be considered as a supplementary measure in rheumatoid arthritis therapy, as well as in rheumatic diseases prevention.

Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis

International Nuclear Information System (INIS)

Kim, Byeong-Keun; Akram, Kashif; Kim, Cheong-Tae; Kang, Na-Roo; Lee, Jin-Won; Ryang, Jun-Hwan; Kwon, Joong-Ho

2012-01-01

For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component. - Highlights: ► Sample blends with small quantities of irradiated spices were evaluated. ► The PSL was inappropriate to detect irradiated ingredient in small quantity. ► TL glow curve shape and intensity could be used as conclusive evidence of irradiation. ► TL ratios of all irradiated and nonirradiated samples were <0.1.

Experience with spice teaching power electronics

DEFF Research Database (Denmark)

Munk-Nielsen, Stig

2009-01-01

A free Spice version allowing general circuit simulation is used teaching power electronics. There is no lock on the circuit size, stabile and user friendly operation is experienced. A collection of transformer, converter and drive system models are implemented to investigate the usability...... of the programme in high power electronics....

Uranium isotopes distinguish two geochemically distinct stages during the later Cambrian SPICE event

DEFF Research Database (Denmark)

Dahl, Tais Wittchen; Boyle, Richard A.; Canfield, Donald E.

2014-01-01

. Here we report high-precision uranium isotopic data in marine carbonates deposited during the Late Cambrian 'SPICE' event, at ca. 499 Ma, documenting a well-defined -0.18‰ negative δ238U excursion that occurs at the onset of the SPICE event's positive δ13C and δ34S excursions, but peaks (and tails off......) before them. Dynamic modelling shows that the different response of the U reservoir cannot be attributed solely to differences in residence times or reservoir sizes - suggesting that two chemically distinct ocean states occurred within the SPICE event. The first ocean stage involved a global expansion...... depletion in the oceans (Gill et al., 2011). We discuss scenarios for how an interval of elevated pyrite and organic carbon burial could have been sustained without widespread euxinia in the water column (both non-sulfidic anoxia and/or a more oxygenated ocean state are possibilities). Either way, the SPICE...

Erectile Dysfunction Herbs: A Natural Treatment for ED?

Science.gov (United States)

... dysfunction herbs or supplements to "increase your sexual performance." Could they work for you? Erectile dysfunction supplements and other natural ... results, generally safe Herb or supplement Does it work? Safety ... increases libido in women and helps erectile dysfunction in men. DHEA appears ...

Reduction of the number of germs in spices by radappertization

International Nuclear Information System (INIS)

Beczner, Laszlone; Kiss, Istvan

1983-01-01

The sterilization by fumigation with ethylene oxide and propylene oxide of ground paprika and spice mixtures used in preserves and meat industry was compared with the radappertization of the same spices. The number of germs including that of spores and moulds was determined. It can be established that irradiation with ionizing radiation (5 kGy) has the same effect on the reduction of the number of germs as sterilization by ethylene oxide. In addition, the side effects of sterilization can be avoided. (V.N.)

21 CFR 582.30 - Natural substances used in conjunction with spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Natural substances used in conjunction with spices... with spices and other natural seasonings and flavorings. Natural substances used in conjunction with spices and other natural seasonings and flavorings that are generally recognized as safe for their...

Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †

Science.gov (United States)

Bell, Brandon; Adhikari, Koushik; Alavi, Sajid; King, Silvia; Haub, Mark

2017-01-01

Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations (n = 100), followed by three days of emotion testing were conducted. A human clinical trial (n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion “Satisfied” increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different. PMID:28820459

Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †.

Science.gov (United States)

Bell, Brandon; Adhikari, Koushik; Chambers, Edgar; Alavi, Sajid; King, Silvia; Haub, Mark

2017-08-18

Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations ( n = 100), followed by three days of emotion testing were conducted. A human clinical trial ( n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion "Satisfied" increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different.

HERBE- Analysis of test operation results

International Nuclear Information System (INIS)

Pesic, M. et.al.

1991-01-01

This document is part of the safety analyses performed for the RB reactor operation with the coupled fast-thermal system HERBE and is part of the final safety report together with the 'Report on test operation of HERBE for the period Dec. 15 1989 - May 15 1990. This report covers the following main topics: determination of reactivity variations dependent on the variations moderator critical level; determination of reactivity for the flooded neutron converter; and the accident analysis of neutron converter flooding

Search for β-Secretase Inhibitors from Natural Spices.

Science.gov (United States)

Matsumura, Shinichi; Murata, Kazuya; Yoshioka, Yuri; Matsuda, Hideaki

2016-04-01

The growing number of Alzheimer's disease (AD) patients prompted us to seek effective natural resources for the prevention of AD. We focused on the inhibition of β-secretase, which is known to catalyze the production of senile plaque. Sixteen spices used in Asian countries were selected for the screening. Among the extracts tested, hexane extracts obtained from turmeric, cardamom, long pepper, cinnamon, Sichuan pepper, betel, white turmeric and aromatic ginger showed potent inhibitory activities. Their active principles were identified as sesquiterpenoids, monoterpenoids, fatty acid derivatives and phenylpropanoids using GC-MS analyses. The chemical structures and IC50 values of the compounds are disclosed. The results suggest that long-term consumption'of aromatic compounds from spices could be effective in the prevention of AD.

Mycobiota and identification of aflatoxin gene cluster in marketed spices in West Africa

DEFF Research Database (Denmark)

Gnonlonfin, G. J. B.; Adjovi, Y. C.; Tokpo, A. F.

2013-01-01

Fungal infection and aflatoxin contamination were evaluated on 114 samples of dried and milled spices such as ginger, garlic and black pepper from southern Benin and Togo collected in November 2008 -January 2009. These products are dried to preserve them for lean periods available throughout...... of Aspergillus were dominant on all marketed dried and milled spices irrespective of country. Gene characterization and amplification analysis showed that most of the Aspergillus flavus isolates possess the cluster genes for aflatoxin production. Aflatoxin B1 assessment by Thin Layer Chromatography showed...... further for other products such as dried and milled spices. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved....

Gamma irradiation versus microbial contamination of Thai medicinal herbs

Directory of Open Access Journals (Sweden)

Wannipa Phianphak

2007-03-01

Full Text Available Seventeen species of herbs established in Thai traditional remedies were microbially decontaminated by gamma-irradiation doses of 7.7 and 8.8 kGy. The herb samples were randomly collected four times from producers in Chiangmai during a 1-year period. These were tested, qualitatively and quantitatively, for total aerobic bacteria, Staphylococcus spp., Salmonella spp., coliform bacteria, and fungi before and after gamma treatment. No microorganisms were found after gamma treatment; and the color, aroma, and texture of the herbs remained normal. The applied dose of gamma irradiation was within the regulatory limits in Thailand (<10 kGy and the main export country (USA< 30 kGy. Gamma irradiation is an effective treatment for microbial decontamination of Thai export herbs.

Beverage Consumption Patterns among Norwegian Adults.

Science.gov (United States)

Paulsen, Mari Mohn; Myhre, Jannicke Borch; Andersen, Lene Frost

2016-09-13

Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010-2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future.

SpiCAD: Integrated environment for circuitry simulation with SPICE code

Energy Technology Data Exchange (ETDEWEB)

D' Amore, D; Padovini, G; Santomauro, M [Politecnico di Milano (Italy). Dip. di Elettronica

1991-11-01

SPICE is one of the most commonly used programs for the simulation of the behaviour of electronic circuits. This article describes in detail the key design characteristics and capabilities of a computer environment called SpiCAD which integrates all the different phases of SPICE based circuitry simulation on a personal computer, i.e., the tracing of the electronics scheme, simulation and visualization of the results so as to help define semiconductor device models, determine input signals, construct macro-models and convert design sketches into formats acceptable to graphic systems.

Identification of irradiated spices with luminescence measurements: a European intercomparison

Energy Technology Data Exchange (ETDEWEB)

Heide, L; Guggenberger, R; Boegl, K W [Federal Health Office, Neuherberg/Muenchen (Germany, F.R.). Inst. for Radiation Hygiene

1989-01-01

Blind tests were performed measuring the thermoluminescence intensity on samples from 10 different spices that were either irradiated or unirradiated. The chemiluminescence was measured on 10 additional spice samples. Twelve institutions participated in this collaborative study. Thresholds were defined which, when exceeded, declare samples as irradiated. The recovering rate was nearly 100% for samples investigated by thermoluminescence. Only one out of 495 irradiated samples was not identified. By using chemiluminescence, the participants succeeded in identifying 99% of unirradiated samples and 75% of irradiated samples from a total of 490 samples. (author).

Peroxynitrite scavenging activity of herb extracts.

Science.gov (United States)

Choi, Hye Rhi; Choi, Jae Sue; Han, Yong Nam; Bae, Song Ja; Chung, Hae Young

2002-06-01

Peroxynitrite (ONOO(-)) is a cytotoxicant with strong oxidizing properties toward various cellular constituents, including sulphydryls, lipids, amino acids and nucleotides and can cause cell death, lipid peroxidation, carcinogenesis and aging. The aim of this study was to characterize ONOO(-) scavenging constituents from herbs. Twenty-eight herbs were screened for their ONOO(-) scavenging activities with the use of a fluorometric method. The potency of scavenging activity following the addition of authentic ONOO(-) was in the following order: witch hazel bark > rosemary > jasmine tea > sage > slippery elm > black walnut leaf > Queen Anne's lace > Linden flower. The extracts exhibited dose-dependent ONOO(-) scavenging activities. We found that witch hazel (Hamamelis virginiana L.) bark showed the strongest effect for scavenging ONOO(-) of the 28 herbs. Hamamelitannin, the major active component of witch hazel bark, was shown to have a strong ability to scavenge ONOO(-). It is suggested that hamamelitannin might be developed as an effective peroxynitrite scavenger for the prevention of ONOO(-) involved diseases. Copyright 2002 John Wiley & Sons, Ltd.

Radiation and heat sensitivity of microflora in mixed spices

International Nuclear Information System (INIS)

Alam, M. K.; Choudhury, N.; Chowdhury, N. A.; Youssouf, Q.M.

1994-01-01

Spices such as coriander, cumin, turmeric, chilli collected from local market were found to be highly contaminated with bacteria and fungi. A dose of 3 kGy without heat treatment reduced the microbial load from 6 log to 3 log and from 5 log to 2 log units depending on the storage temperature whereas the same dose of radiation combined with heat treatment reduced the microbial load from 6 log to 2 log units and from 4 log to below detectable level depending on storage condition. The combination treated spices retained good organoleptic quality in comparison to that of only irradiated species with higher dose. 11 refs., 2 tables (author)

Effects of irradiation in medicinal and eatable herbs

International Nuclear Information System (INIS)

Koseki, Paula M.; Villavicencio, A.L.C.H.; Brito, M.S.; Nahme, Ligia C.; Sebastiao, K.I.Katia I.; Rela, Paulo R.; Almeida-Muradian, Ligia B.; Mancini-Filho, Jorge; Freitas, Paulo C.D.

2002-01-01

For ages, herbs have been used as medicine and food. Nowadays, the interest in phytotherapeutics is increasing as well as the consumer attention. Some biochemical compounds synthesized by plants as alkaloids, phenolics, flavonoids, essential oils, tannins and vitamins, influence the composition of these plant pharmacologicals, which may produce various reactions in the human body. The microbial contamination in these raw plant materials is common, and the radiation processing is one appropriate technique for the reduction of microorganism. In herbs used as food products, the changes in total β-carotene and flavonoids upon the radiation treatment were tested. The powdered and dehydrated herbs were irradiated with 60 Co gamma rays applying doses of 0, 10, 20 and 30 kGy. The botanical species investigated were rosemary (Rosmarinus officinalis Linne), watercress (Nasturtium officinale R. Br), artichoke (Cynara scolymus Linne) and sweet basil (Ocimum basilicum Linne). The alterations in the active principles in the herbs following increasing doses of radiation were analyzed employing various methods of extraction and chromatography

Effects of irradiation in medicinal and eatable herbs

Energy Technology Data Exchange (ETDEWEB)

Koseki, Paula M; Villavicencio, A L.C.H.; Brito, M S; Nahme, Ligia C; Sebastiao, K.I.Katia I.; Rela, Paulo R; Almeida-Muradian, Ligia B; Mancini-Filho, Jorge; Freitas, Paulo C D

2002-03-01

For ages, herbs have been used as medicine and food. Nowadays, the interest in phytotherapeutics is increasing as well as the consumer attention. Some biochemical compounds synthesized by plants as alkaloids, phenolics, flavonoids, essential oils, tannins and vitamins, influence the composition of these plant pharmacologicals, which may produce various reactions in the human body. The microbial contamination in these raw plant materials is common, and the radiation processing is one appropriate technique for the reduction of microorganism. In herbs used as food products, the changes in total {beta}-carotene and flavonoids upon the radiation treatment were tested. The powdered and dehydrated herbs were irradiated with {sup 60}Co gamma rays applying doses of 0, 10, 20 and 30 kGy. The botanical species investigated were rosemary (Rosmarinus officinalis Linne), watercress (Nasturtium officinale R. Br), artichoke (Cynara scolymus Linne) and sweet basil (Ocimum basilicum Linne). The alterations in the active principles in the herbs following increasing doses of radiation were analyzed employing various methods of extraction and chromatography.

an Unrecorded Alcohol Beverage

African Journals Online (AJOL)

NICO

Chemical analysis of volatile compounds fromkhadi, an unrecorded alcoholic beverage from Botswana, was ... quality, some of them may be contaminated and toxic, thereby ... home-brewed alcoholic beverages exist in Botswana and are.

Consumer acceptance of model soup system with varying levels of herbs and salt.

Science.gov (United States)

Wang, Chao; Lee, Youngsoo; Lee, Soo-Yeun

2014-10-01

Although herbs have been reported as one of the most common saltiness enhancers, few studies have focused on the effect of herbs on reducing added sodium as well as the impact of herbs on consumers' overall liking of foods. Therefore, the objectives of this study were to determine the effect of varying levels of herbs on reducing added sodium and consumers' overall liking of soups and identify the impact of salt levels on consumers' overall liking of soups. Overall liking of freshly prepared and retorted canned soups with varying levels of herbs was evaluated before and after adding salt by consumers ad libitum until the saltiness of the soup was just about right for them. The results of the study demonstrated that when the perceived herb flavor increased, the amount of salt consumers added to fresh soups decreased (P ≤ 0.006); however, consumers' overall liking decreased (P ≤ 0.013) as well for the highest level of herb tested in the study. Although overall liking of all canned soups was not significantly decreased by herbs, the amount of salt consumers added was also not significantly decreased when herbs were used. Overall liking of all soups significantly increased after more salt was added (P ≤ 0.001), which indicates that salt level was a dominant factor in affecting consumers' overall liking of soups with varying levels of herbs. These findings imply the role of herbs in decreasing salt intake, and the adequate amount of herbs to be added in soup systems. It is challenging for the food industry to reduce sodium in foods without fully understanding the impact of sodium reduction on sensory properties of foods. Herbs are recommended to use in reducing sodium; however, little has been reported regarding the effect of herbs on sodium reduction and how herbs influence consumers’ acceptance of foods. This study provides findings that herbs may aid in decreasing the amount of salt consumers need to add for freshly prepared soups. It was also found that high

Substitution of sugar-sweetened beverages with other beverage alternatives: a review of long-term health outcomes.

Science.gov (United States)

Zheng, Miaobing; Allman-Farinelli, Margaret; Heitmann, Berit Lilienthal; Rangan, Anna

2015-05-01

Excessive consumption of sugar-sweetened beverages (SSBs) has become an intractable public health concern worldwide, making investigation of healthy beverage alternatives for SSBs imperative. To summarize the available evidence on the effects of replacing SSBs with beverage alternatives on long-term health outcomes. We systematically retrieved studies from six electronic databases from inception to November 2013. Prospective cohort studies and randomized controlled trials (RCTs) examining the effects of substituting beverage alternatives for SSBs on long-term health outcomes in both children and adults were included. The quality of included studies was assessed using the Scottish Intercollegiate Guidelines Network 50 methodology checklists. Six cohort studies and four RCTs were included in the systematic review with the quality rating ranging from acceptable to high. Evidence from both cohort studies and RCTs showed substitution of SSBs by various beverage alternatives was associated with long-term lower energy intake and lower weight gain. However, evidence was insufficient to draw conclusions regarding the effect of beverage substitution on other health outcomes, and which beverage alternative is the best choice. Although studies on this topic are sparse, the available evidence suggests a potential beneficial effect on body weight outcomes when SSBs are replaced by water or low-calorie beverages. Further studies in this area are warranted to fully understand the long-term health implications of beverage substitutions. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Forage herbs improve mineral composition of grassland herbage

DEFF Research Database (Denmark)

Pirhofer-Walzl, Karin; Søegaard, Karen; Jensen, Henning Høgh

2011-01-01

there is limited information about mineral concentrations in forage herbs. To determine whether herbs have greater macro- and micromineral concentrations than forage legumes and grasses, we conducted a 2-year experiment on a loamy-sand site in Denmark sown with a multi-species mixture comprised of three functional...

Energy Beverage Consumption Among Naval Aviation Candidates.

Science.gov (United States)

Sather, Thomas E; Delorey, Donald R

2016-06-01

Since the debut of energy beverages, the consumption of energy beverages has been immensely popular with young adults. Research regarding energy beverage consumption has included college students, European Union residents, and U.S. Army military personnel. However, energy beverage consumption among naval aviation candidates in the United States has yet to be examined. The purpose of this study was to assess energy beverage consumption patterns (frequency and volume) among naval aviation candidates, including attitudes and perceptions regarding the benefits and safety of energy beverage consumption. A 44-item survey was used to assess energy beverage consumption patterns of 302 students enrolled in the Aviation Preflight Indoctrination Course at Naval Air Station Pensacola, FL. Results indicated that 79% of participants (N = 239) reported consuming energy beverages within the last year. However, of those who reported consuming energy beverages within the last year, only 36% (N = 85) reported consuming energy beverages within the last 30 d. Additionally, 51% (N = 153) of participants reported no regular energy beverages consumption. The majority of participants consumed energy beverages for mental alertness (67%), mental endurance (37%), and physical endurance (12%). The most reported side effects among participants included increased mental alertness (67%), increased heart rate (53%), and restlessness (41%). Naval aviation candidates appear to use energy drinks as frequently as a college student population, but less frequently than expected for an active duty military population. The findings of this study indicate that naval aviation candidates rarely use energy beverages (less than once per month), but when consumed, they use it for fatigue management.

Effect of irradiation on the microbiological status and flavouring materials of selected spices

International Nuclear Information System (INIS)

Farag, S.E.D.A.; Aziz, N.H.; Attia, E.S.A.

1995-01-01

Spices from Egyptian local markets were irradiated with different recommended doses (0, 5, 10, 20 and 30 kGy). The spices tested included dried leaves of marjoram (Majorana hortensis Moench), rhizomes of ginger (Zingiber officinale Roscoe) and powdered hot pepper (Capsicum annum L.). The study included the isolation and identification of micro-organisms in spices following their irradiation, as well as gas chromatographic (GLC) chemical analysis for the presence and structure of volatile oils, pungent and pigment materials. The results showed that hot pepper was contaminated more (9.2x10 5 /g) than marjoram (4.2x10 3 /g) and ginger (14.3x10 3 /g) with respect to total aerobic bacterial content. The total contents of moulds were 4.8x10 3 /g, 5.7x10 3 /g and 19x10 3 /g in the same spices, respectively, but the pathogenic moulds and bacterial strains differed according to the type of spice. Irradiation at 10, 20 and 30 kGy caused complete elimination of mirco-organisms, whereas 5 kGy was less effective. With the GLC method chosen 18 and 50 compounds could be detected in the extracts of marjoram and ginger, respectively; γ-terpinen and zingiberen being the major compounds in marjoram and ginger, respectively. A noticeable reduction was observed in the amount of terpenes present in irradiated marjoram; they were converted to monoterpensalcohols. Ginger was more sensitive to irradiation, especially at high doses, but moderate changes were detected at low doses (5 and 10 kGy). A slight, but significant effect on the capsaicin (pungent compound) in hot pepper was observed following irradiation, whereas no changes in total pigments resulted at any dose. These results prove that 10 kGy is a sufficiently high dose to eliminate the microorganisms in spices, causing only slight changes in the flavouring materials. (orig.)

Beverage Consumption Patterns among Norwegian Adults

Science.gov (United States)

Paulsen, Mari Mohn; Myhre, Jannicke Borch; Andersen, Lene Frost

2016-01-01

Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010–2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future. PMID:27649236

THE USE OF THE MEDICINAL HERBS IN THE CITY OF VELENJE

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Zalika Klemenc Ketiš

2004-02-01

Full Text Available Background. Data about the use of medicinal herbs for selftreatment in our population is sparse. Therefore the aim of our survey was to investigate the measures taken by patients with four most frequent symptoms, which medicinal herbs they used and where they got them.Methods. In the streets of the city of Velenje 184 randomly chosen adults were asked about the measures to cope with their four most common symptoms: abdominal pain, headache, diarrhoea and raised body temperature.Results. 72 percent of people surveyed use medicinal herbs. The use increases with advancing age. There are no differences regarding their education. It has been found that the pill is mostly used while the medicinal herbs take the third place. The most frequently used herb is camomile (Matricaria chamomilla. The herbs are mainly provided by the users themselves.Conclusions. Medicinal herbs are often used in combination with conventional therapy, without proper knowledge of their side effects and the harm of potentional misuse. The physicians are mainly not aware of their use among the patients. The importance of this problem for the public health service is thus essential.

Chemoluminescence measurement of 16 spices as a method to identify ionizing radiation treatment

International Nuclear Information System (INIS)

Heide, L.; Boegl, W.

1984-09-01

This report is based on a series of experiments conducted with 16 spices to find out whether the chemiluminescence intensity measurements of the reaction to luminol solution is appropriate as an indicator of treatment with ionizing radiation. For this purpose the optimum conditions of reaction were first assessed for each spice in order to determine the dependence of the chemiluminescence intensity on the radiation dose and storage time after irradiation. Only in garlic the irradiation was not able to be identified any more after 3 days of storage time. In most of the spices it is possible to take proof of radiation exposure even after storage times of more than 2 months. (orig./PW) [de

Beverage consumption and adult weight management: A review.

Science.gov (United States)

Dennis, Elizabeth A; Flack, Kyle D; Davy, Brenda M

2009-12-01

Total energy consumption among United States adults has increased in recent decades, and energy-containing beverages are a significant contributor to this increase. Because beverages are less satiating than solid foods, consumption of energy-containing beverages may increase energy intake and lead to weight gain; trends in food and beverage consumption coinciding with increases in overweight and obesity support this possibility. The purpose of this review is to present what is known about the effect of beverage consumption on short-term (i.e., meal) energy intake, as well as longer-term effects on body weight. Specific beverages addressed include water, other energy-free beverages (diet soft drinks, coffee and tea), and energy-containing beverages (soft drinks, juices and juice drinks, milk and soy beverages, alcohol). Existing evidence, albeit limited, suggests that encouraging water consumption, and substituting water and other energy-free beverages (diet soft drinks, coffee and tea) for energy-containing beverages may facilitate weight management. Energy-containing beverages acutely increase energy intake, however long-term effects on body weight are uncertain. While there may be health benefits for some beverage categories, additional energy provided by beverages should be compensated for by reduced consumption of other foods in the diet.

Report on analysis of HERBE system

International Nuclear Information System (INIS)

1989-07-01

The objective of this report is the choice of HERBE system configuration and detailed analysis of neutronic characteristics of the chosen configuration. The system is planned to be built at the RB reactor. Neutronic parameters were calculated by computer code VESNA based on transmission probability method using 44 group nuclear data for 28 nuclides. In the first phase, it has been proposed to achieve HERBE system by using fuel elements existing at the RB reactor. It is suggested to build new hybrid system in the RB reactor using new fuel elements that would be produced

SPICE Module for the Satellite Orbit Analysis Program (SOAP)

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Coggi, John; Carnright, Robert; Hildebrand, Claude

2008-01-01

A SPICE module for the Satellite Orbit Analysis Program (SOAP) precisely represents complex motion and maneuvers in an interactive, 3D animated environment with support for user-defined quantitative outputs. (SPICE stands for Spacecraft, Planet, Instrument, Camera-matrix, and Events). This module enables the SOAP software to exploit NASA mission ephemeris represented in the JPL Ancillary Information Facility (NAIF) SPICE formats. Ephemeris types supported include position, velocity, and orientation for spacecraft and planetary bodies including the Sun, planets, natural satellites, comets, and asteroids. Entire missions can now be imported into SOAP for 3D visualization, playback, and analysis. The SOAP analysis and display features can now leverage detailed mission files to offer the analyst both a numerically correct and aesthetically pleasing combination of results that can be varied to study many hypothetical scenarios. The software provides a modeling and simulation environment that can encompass a broad variety of problems using orbital prediction. For example, ground coverage analysis, communications analysis, power and thermal analysis, and 3D visualization that provide the user with insight into complex geometric relations are included. The SOAP SPICE module allows distributed science and engineering teams to share common mission models of known pedigree, which greatly reduces duplication of effort and the potential for error. The use of the software spans all phases of the space system lifecycle, from the study of future concepts to operations and anomaly analysis. It allows SOAP software to correctly position and orient all of the principal bodies of the Solar System within a single simulation session along with multiple spacecraft trajectories and the orientation of mission payloads. In addition to the 3D visualization, the user can define numeric variables and x-y plots to quantitatively assess metrics of interest.

A comparative assessment of the role of anoxia during the Cambrian SPICE event

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LeRoy, M.; Gill, B. C.; Sperling, E. A.

2017-12-01

The Cambrian SPICE (Steptoean Positive Carbon Isotope Excursion) is recognized as a major oceanographic event recorded in globally-distributed stratigraphic sections as positive isotopic excursions in marine carbonates (δ13Ccarb), organic matter (δ13Corg), sulfate (δ34SCAS) and pyrite (δ34Spy). A proposed mechanism for these observed isotopic trends is that a transient increase in the areal extent of anoxic conditions within the oceans fostered enhanced burial of organic carbon and pyrite. However, direct sedimentary (e.g., abundant black shale) and geochemical (e.g., redox proxy) evidence for such a shift is scant. While the antiquity of this event is likely responsible for loss of much of this evidence, through destruction by tectonic processes, a number of stratigraphic successions suitable for investigating this hypothesis exist. Here we explore the relationship between anoxia and the SPICE using previously published and novel data generated from core material from three sedimentary basins distributed along the margins of the Iapetus Ocean. The units studied are: the Nolichucky Formation of eastern Laurentia, the Alum Shale of Baltica, and the Outwoods Shale of Avalonia. Our iron speciation data indicate consistently oxic conditions prior to the SPICE along Laurentia, while Avalonia was oxic with intervals of anoxia, and Baltica was persistently anoxic. With the initiation of the SPICE, anoxic conditions intensified in Laurentia and Avalonia and continued to persist in Baltica. This redox shift was coupled with a sharp rise in δ34Spy at all three locations. Average total organic carbon (TOC) showed little change in relation to the SPICE at the Laurentia location ( 0.15 wt%), but showed an increase in conjunction with the excursion in both the Avalonia ( 1 to 1.5 wt%) and Baltica ( 8 to 12 wt%) sections. Large differences in nutrient availability and sedimentation rates are likely responsible for the between-site disparity in TOC, while overall, anoxia

Oxygen-isotope trends and seawater temperature changes across the Late Cambrian Steptoean positive carbon-isotope excursion (SPICE event)

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Elrick, M.; Rieboldt, S.; Saltzman, M.; McKay, R.M.

2011-01-01

The globally recognized Late Cambrian Steptoean positive C-isotope excursion (SPICE) is characterized by a 3???-5??? positive ??13C shift spanning SPICE represents a widespread ocean anoxic event leading to enhanced burial/preservation of organic matter (Corg) and pyrite. We analyzed ??18O values of apatitic inarticulate brachiopods from three Upper Cambrian successions across Laurentia to evaluate paleotemperatures during the SPICE. ??18O values range from ~12.5??? to 16.5???. Estimated seawater temperatures associated with the SPICE are unreasonably warm, suggesting that the brachiopod ??18O values were altered during early diagenesis. Despite this, all three localities show similar trends with respect to the SPICE ??13C curve, suggesting that the brachiopod apatite preserves a record of relative ??18O and temperature changes. The trends include relatively high ??18O values at the onset of the SPICE, decreasing and lowest values during the main event, and an increase in values at the end of the event. The higher ??18O values during the global extinction at the onset of the SPICE suggests seawater cooling and supports earlier hypotheses of upwelling of cool waters onto the shallow shelf. Decreasing and low ??18O values coincident with the rising limb of the SPICE support the hypothesis that seawater warming and associated reduced thermohaline circulation rates contributed to decreased dissolved O2 concentrations, which enhanced the preservation/burial of Corg causing the positive ??13C shift. ?? 2011 Geological Society of America.

Using of the herb in space foods

Science.gov (United States)

Katayama, Naomi

2016-07-01

The astronaut must do much work in a short time. The astronaut is exposed to much stress. For examples; Break of the hormone balance, Inappetence, Sleep shortage. Therefore the role that the meal serves as becomes big. It greatly participates in not only the health maintenance but also the mental health to consume a meal. Most of space foods are freeze dry, and the mineral is abundant, but it is necessary for the vitamins to add it particularly. When I think about it, the cultivation of the fresh vegetables with the spaceship is necessary. The Asian project team suggested cultivation of the herb in the space. The herbs were sweet basil, Dukung Abak, Hempedu Bumi and Chinese holly basil. Each herb has a fragrance ingredient. The fragrance ingredient stimulates human sense of smell. The fragrance ingredient increases an appetite. The good fragrance derives a good sleep. I can feel passage of time by observing a plant being brought up. It helps mental health to bring up a plant. We try that we bring up herb under a condition of the space. Because an experiment on the ground was over, we report it. The sweet basil which a germination rate has good is the first candidate when we think about temperature and light quantity in the space. Three kinds of other herbs are slow-growing and germination-rate is lower than sweet basil. We think that probably we will send a sweet basil to the spaceship in space. After a sweet basil grew up in a spaceship, we analyze a fragrance ingredient. We will cook the sweeter basil and want to eat.

Heavy metals in aromatic spices by inductively coupled plasma-mass spectrometry.

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Bua, Daniel Giuseppe; Annuario, Giovanni; Albergamo, Ambrogina; Cicero, Nicola; Dugo, Giacomo

2016-09-01

Objective of this study was to determine the content of Cd, Hg, As and Pb in common spices traded in the Italian market, using inductively coupled plasma-mass spectrometry (ICP-MS). The results were compared with the maximum limits established by the national Legislative Decree (LD) no. 107 implementing the Council Directive 88/388/EEC and by international organisations, such as Food and Agriculture Organization (FAO) and World Health Organization (WHO). Food safety for spices was assessed considering the tolerable weekly intake (TWI) and the provisional tolerable weekly intake (PTWI), respectively, for Cd and Hg and the 95% lower confidence limit of the benchmark dose of 1% extra risk (BMDL01) for As and Pb. Investigated elements in all samples were within the maximum limits as set by the national and international normative institutions. Nevertheless, the heavy metal content of some spices exceeded the PTWI, TWI and BMDL01, which needs attention when considering consumer's health.

PHYSICOCHEMICAL, MICROBIOLOGICAL QUALITY AND OXIDATIVE STABILITY IN SPICED LAMB MEAT BURGERS

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Almudena Cózar

2013-12-01

Full Text Available The effect of adding two powdered spices (rosemary and thyme on the pH, colour coordinates, Cooking yield (CY Cooking loss (CL, Diameter Reduction (DR, Shear Force (SF, microbiological levels and lipid oxidation (LO in two types of lamb burgers (L= leg meat; LNB= leg+neck+breast meat was assessed over a six day period. Both spices increased stability during the storage period, LO values being six times lower than those of the non-spiced control group at 6 days. L samples showed higher CY, lower CL and DR than LNB burgers, with significant differences at 6 d (P < 0.001. The length of storage only affected (P < 0.01 these parameters in L burgers. In general, SF was higher in LNB than in L burgers but did not vary with time. The colour coordinates showed lower values in L than in LNB samples. The formulation type affected TVC and Pseudomonas spp.

The sugar-sweetened beverage wars: public health and the role of the beverage industry.

Science.gov (United States)

Welsh, Jean A; Lundeen, Elizabeth A; Stein, Aryeh D

2013-10-01

To discuss the current data on sugar-sweetened beverage (SSB) consumption trends, evidence of the health impact, and the role of industry in efforts to reduce the consumption. Previously rising SSB consumption rates have declined recently, but continue to contribute added sugars beyond the limit advised by the American Heart Association. A recent meta-analysis concluded that SSBs likely increase body weight and recent long-term studies support the previous findings of increased risk of diabetes, dyslipidemia, and hypertension. Beverage companies have played an active role in some SSB reduction efforts by reducing the sale of SSBs in schools, limiting television advertising to children, and increasing the availability of smaller portion-size options. Industry has opposed efforts to restrict the availability of large portion sizes and implement an excise tax. Current industry efforts include the promotion of alternative beverages perceived to be healthier as well as SSBs through Internet and social media. Continuing high SSB consumption and associated health risks highlight the need for further public health action. The beverage industry has supported some efforts to reduce the consumption of full sugar beverages, but has actively opposed others. The impact of industry efforts to promote beverage alternatives perceived as healthier is unknown.

The sugar-sweetened beverage wars: public health and the role of the beverage industry

Science.gov (United States)

Welsh, Jean A.; Lundeen, Elizabeth A.; Stein, Aryeh D.

2015-01-01

Purpose of review To discuss the current data on sugar-sweetened beverage (SSB) consumption trends, evidence of the health impact, and the role of industry in efforts to reduce the consumption. Recent findings Previously rising SSB consumption rates have declined recently, but continue to contribute added sugars beyond the limit advised by the American Heart Association. A recent meta-analysis concluded that SSBs likely increase body weight and recent long-term studies support the previous findings of increased risk of diabetes, dyslipidemia, and hypertension. Beverage companies have played an active role in some SSB reduction efforts by reducing the sale of SSBs in schools, limiting television advertising to children, and increasing the availability of smaller portion-size options. Industry has opposed efforts to restrict the availability of large portion sizes and implement an excise tax. Current industry efforts include the promotion of alternative beverages perceived to be healthier as well as SSBs through Internet and social media. Summary Continuing high SSB consumption and associated health risks highlight the need for further public health action. The beverage industry has supported some efforts to reduce the consumption of full sugar beverages, but has actively opposed others. The impact of industry efforts to promote beverage alternatives perceived as healthier is unknown. PMID:23974767

Application of 'SPICE' to predict temperature distribution in heat pipes

Energy Technology Data Exchange (ETDEWEB)

Li, H M; Liu, Y; Damodaran, M [Nanyang Technological Univ., Singapore (SG). School of Mechanical and Production Engineering

1991-11-01

This article presents a new alternative approach to predict temperature distribution in heat pipes. In this method, temperature distribution in a heat pipe, modelled as an analogous electrical circuit, is predicted by applying SPICE, a general-purpose circuit simulation program. SPICE is used to simulate electrical circuit designs before the prototype is assembled. Useful predictions are obtained for heat pipes with and without adiabatic sections and for heat pipes with various evaporator and condenser lengths. Comparison of the predicted results with experiments demonstrates fairly good agreement. It is also shown how interdisciplinary developments could be used appropriately. (author).

Identifying Key Attributes for Protein Beverages.

Science.gov (United States)

Oltman, A E; Lopetcharat, K; Bastian, E; Drake, M A

2015-06-01

This study identified key attributes of protein beverages and evaluated effects of priming on liking of protein beverages. An adaptive choice-based conjoint study was conducted along with Kano analysis to gain insight on protein beverage consumers (n = 432). Attributes evaluated included label claim, protein type, amount of protein, carbohydrates, sweeteners, and metabolic benefits. Utility scores for levels and importance scores for attributes were determined. Subsequently, two pairs of clear acidic whey protein beverages were manufactured that differed by age of protein source or the amount of whey protein per serving. Beverages were evaluated by 151 consumers on two occasions with or without priming statements. One priming statement declared "great flavor," the other priming statement declared 20 g protein per serving. A two way analysis of variance was applied to discern the role of each priming statement. The most important attribute for protein beverages was sweetener type, followed by amount of protein, followed by type of protein followed by label claim. Beverages with whey protein, naturally sweetened, reduced sugar and ≥15 g protein per serving were most desired. Three consumer clusters were identified, differentiated by their preferences for protein type, sweetener and amount of protein. Priming statements positively impacted concept liking (P 0.05). Consistent with trained panel profiles of increased cardboard flavor with higher protein content, consumers liked beverages with 10 g protein more than beverages with 20 g protein (6.8 compared with 5.7, P appeal. © 2015 Institute of Food Technologists®

Effects of irradiation in medicinal and eatable herbs

Science.gov (United States)

Koseki, Paula M.; Villavicencio, Anna Lúcia C. H.; Brito, Mônica S.; Nahme, Ligia C.; Sebastião, Kátia I.; Rela, Paulo R.; Almeida-Muradian, Ligia B.; Mancini-Filho, Jorge; Freitas, Paulo C. D.

2002-03-01

For ages, herbs have been used as medicine and food. Nowadays, the interest in phytotherapeutics is increasing as well as the consumer attention. Some biochemical compounds synthesized by plants as alkaloids, phenolics, flavonoids, essential oils, tannins and vitamins, influence the composition of these plant pharmacologicals, which may produce various reactions in the human body. The microbial contamination in these raw plant materials is common, and the radiation processing is one appropriate technique for the reduction of microorganism. In herbs used as food products, the changes in total β-carotene and flavonoids upon the radiation treatment were tested. The powdered and dehydrated herbs were irradiated with 60Co gamma rays applying doses of 0, 10, 20 and 30 kGy. The botanical species investigated were rosemary ( Rosmarinus officinalis Linné), watercress ( Nasturtium officinale R. Br), artichoke ( Cynara scolymus Linné) and sweet basil ( Ocimum basilicum Linné). The alterations in the active principles in the herbs following increasing doses of radiation were analyzed employing various methods of extraction and chromatography.

Viscosity measurement - probably a means for detecting radiation treatment of spices. Viskositaetsmessung - ein Verfahren zur Identifizierung strahlenbehandelter Gewuerze

Energy Technology Data Exchange (ETDEWEB)

Heide, L; Albrich, S; Boegl, K W; Mohr, E; Wichmann, G

1987-12-01

The viscosity of 13 different spices and dried vegetables in total was measured. Optimal conditions were first determined for each product, i.e. concentration, pH-value, temperature, particle size and soaking time. For method evaluation, examinations were primarily performed to study the effect of storage, the reproducibility and the influence of the different varieties of the same spice. In supplement, for pepper, the viscosity was measured as a function of radiation dose. In summation, significant changes in the gel forming capability after irradiation could be observed after preliminary experiments in 8 dried spices (ginger, carrots, leek, cloves, pepper, celery, cinnamon and onions). With 3 spices (ginger, pepper and cinnamon) could the results from examining all different varieties of the same spice be substantiated. An additional influence of storage time on viscosity could not be proved during the investigative period of 8 months. Generally seen, there is no possibility of being able to identify an irradiated spice on the basis of viscosity measurements alone, since the difference between the varieties of one and the same spice is considerably great. However, radiation treatment can be reliably excluded with ginger, pepper and cinnamon, if the viscosities are high (10-20 Pa x s).

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.

Science.gov (United States)

Caponio, Francesco; Durante, Viviana; Varva, Gabriella; Silletti, Roccangelo; Previtali, Maria Assunta; Viggiani, Ilaria; Squeo, Giacomo; Summo, Carmine; Pasqualone, Antonella; Gomes, Tommaso; Baiano, Antonietta

2016-07-01

Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted. Copyright © 2016 Elsevier Ltd. All rights reserved.

Cancer Cell Signaling Pathways Targeted by Spice-Derived Nutraceuticals

Science.gov (United States)

Sung, Bokyung; Prasad, Sahdeo; Yadav, Vivek R.; Aggarwal, Bharat B.

2012-01-01

Extensive research within the last half a century has revealed that cancer is caused by dysregulation of as many as 500 different gene products. Most natural products target multiple gene products and thus are ideally suited for prevention and treatment of various chronic diseases, including cancer. Dietary agents such as spices have been used extensively in the Eastern world for a variety of ailments for millennia, and five centuries ago they took a golden journey to the Western world. Various spice-derived nutraceuticals, including 1′-acetoxychavicol acetate, anethole, capsaicin, car-damonin, curcumin, dibenzoylmethane, diosgenin, eugenol, gambogic acid, gingerol, thymoquinone, ursolic acid, xanthohumol, and zerumbone derived from galangal, anise, red chili, black cardamom, turmeric, licorice, fenugreek, clove, kokum, ginger, black cumin, rosemary, hop, and pinecone ginger, respectively, are the focus of this review. The modulation of various transcription factors, growth factors, protein kinases, and inflammatory mediators by these spice-derived nutraceuticals are described. The anticancer potential through the modulation of various targets is also the subject of this review. Although they have always been used to improve taste and color and as a preservative, they are now also used for prevention and treatment of a wide variety of chronic inflammatory diseases, including cancer. PMID:22149093

75 FR 39450 - Terpene Constituents of the Extract of Chenopodium ambrosioides

Science.gov (United States)

2010-07-09

..., spices, and other foods and beverages. These three terpene constituents are found naturally in food... ingestion, dermal contact, and inhalation through consumption of foods and beverages, as well as through... toxicity. Acute toxicity studies, submitted to support the registration of the end-use product (EP...

Lactic acid bacteria in Hamei and Marcha of North East India.

Science.gov (United States)

Tamang, J P; Dewan, S; Tamang, B; Rai, A; Schillinger, U; Holzapfel, W H

2007-06-01

Hamei and Marcha are mixed dough inocula used as starters for preparation of various indigenous alcoholic beverages in Manipur and Sikkim in India, respectively. These starters are traditionally prepared from rice with wild herbs and spices. Samples of Hamei and Marcha, collected from Manipur and Sikkim, respectively, were analysed for lactic acid bacterial composition. The population of lactic acid bacteria (LAB) was 6.9 and 7.1 Log cfu/g in Hamei and Marcha, respectively. On the basis of phenotypic and genotypic characters, LAB strains isolated from Hamei and Marcha were identified as Pediococcus pentosaceus, Lactobacillus plantarum and Lactobacillus brevis. Technological properties of LAB such as antimicrobial properties, effect on acidification, ability to produce biogenic amines and ethanol, degree of hydrophobicity and enzymatic activities were also performed. Pediococcus pentosaceus HS: B1, isolated from Hamei, was found to produce bacteriocin. None of the strains produced biogenic amines. LAB strains showed a strong acidifying ability and they also produced a wide spectrum of enzymes.

Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria.

Science.gov (United States)

Ene-Obong, Henrietta; Onuoha, NneOla; Aburime, Lilian; Mbah, Obioma

2018-01-01

The chemical compositions and antioxidant capacities of seven spices consumed in Southern Nigeria were determined. They were purchased from majors markets in the study area. Edible portions of the spices were ground into fine powder and their nutrient and phytochemical compositions determined using standard methods. Antioxidant activity were determined on aqueous extract using standard assays, namely, 1,1-diphenyl-2picrylhydrazyl (DPPH) free radical ability and ferric reducing antioxidant potential (FRAP). The spices were rich in macro-and micro-nutrients. Ricinodendron heudelotii had the highest protein (30.6%) and fat (24.6%) contents. Tetrapleura tetraptera had the least fat content. The total phenol, flavonoid and vitamin C contents differed significantly (pspices have good nutrient profile and antioxidant potentials. Their increased consumption is recommended and use as functional foods needs to be exploited. Copyright © 2017 Elsevier Ltd. All rights reserved.

SpiceyPy, a Python Wrapper for SPICE

Science.gov (United States)

Annex, A.

2017-06-01

SpiceyPy is an open source Python wrapper for the NAIF SPICE toolkit. It is available for macOS, Linux, and Windows platforms and for Python versions 2.7.x and 3.x as well as Anaconda. SpiceyPy can be installed by running: “pip install spiceypy.”

TALL-HERB BOREAL FORESTS ON NORTH URAL

Directory of Open Access Journals (Sweden)

A. A. Aleinikov

2016-09-01

Full Text Available Background. One of the pressing aims of today’s natural resource management is its re-orientation to preserving and restoring ecological functions of ecosystems, among which the function of biodiversity maintenance plays an indicator role. The majority of today’s forests have not retained their natural appearance as the result of long-standing human impact. In this connection, refugia studies are becoming particularly interesting, as they give us an insight into the natural appearance of forests. Materials and methods. Studies were performed in dark conifer forests of the Pechora–Ilych reserve, in the lower reaches of the Bol’shaya Porozhnyaya River in 2013 yr. Vegetation data sampling was done at 50 temporary square plots of a fixed size (100 m2 randomly placed within a forest type. A list of plant species with species abundance was made for each forest layer. The overstorey (or tree canopy layer was denoted by the Latin letter A. The understorey layer (indicated by the letter B included tree undergrowth and tall shrubs. Ground vegetation was subdivided into the layers C and D. Layer C (field layer comprised the herbaceous species (herbs, grasses, sedges and dwarf shrubs together with low shrubs, tree and shrub seedlings. The height of the field layer was defined by the maximal height of the herbaceous species, ferns, and dwarf shrubs; the height varied from several cm to more than 200 cm in the ‘tall-herb’ forest types. Layer D (bottom layer included cryptogamic species (bryophytes and lichens. Species abundance in the each layer was usually assessed using the Braun-Blanquet cover scale (Braun-Blanquet 1928. The nomenclature used follows Cherepanov’s (1995 for vascular plants, and Ignatov & Afonina’s (1992. Results. The present article contains descriptions of unique tall-herb boreal forests of European Russia preserved in certain refugia which did not experience prolonged anthropogenic impact or any other catastrophes

HerDing: herb recommendation system to treat diseases using genes and chemicals.

Science.gov (United States)

Choi, Wonjun; Choi, Chan-Hun; Kim, Young Ran; Kim, Seon-Jong; Na, Chang-Su; Lee, Hyunju

2016-01-01

In recent years, herbs have been researched for new drug candidates because they have a long empirical history of treating diseases and are relatively free from side effects. Studies to scientifically prove the medical efficacy of herbs for target diseases often spend a considerable amount of time and effort in choosing candidate herbs and in performing experiments to measure changes of marker genes when treating herbs. A computational approach to recommend herbs for treating diseases might be helpful to promote efficiency in the early stage of such studies. Although several databases related to traditional Chinese medicine have been already developed, there is no specialized Web tool yet recommending herbs to treat diseases based on disease-related genes. Therefore, we developed a novel search engine, HerDing, focused on retrieving candidate herb-related information with user search terms (a list of genes, a disease name, a chemical name or an herb name). HerDing was built by integrating public databases and by applying a text-mining method. The HerDing website is free and open to all users, and there is no login requirement. Database URL: http://combio.gist.ac.kr/herding. © The Author(s) 2016. Published by Oxford University Press.

Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

Directory of Open Access Journals (Sweden)

Małgorzata Przygodzka

2015-01-01

Full Text Available The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

Influence of dietary spices on the in vivo absorption of ingested β-carotene in experimental rats.

Science.gov (United States)

Veda, Supriya; Srinivasan, Krishnapura

2011-05-01

Animal studies were conducted to evaluate the influence of dietary spice compounds, piperine, capsaicin and ginger, on the absorption of orally administered β-carotene and its conversion to vitamin A. In rats maintained on these spice-containing diets for 8 weeks, concentrations of β-carotene and retinol were determined in the serum, liver and intestine 4 h after a single oral administration of β-carotene. β-Carotene concentration was significantly increased in the serum, liver and intestine of piperine- and ginger-fed rats, suggesting improved absorption of β-carotene. However, retinol concentration was not significantly changed in these animals, suggesting that the bioconversion of β-carotene to vitamin A was not similarly influenced. Between the two enzymes involved in the bioconversion of β-carotene to vitamin A, the activity of intestinal and hepatic β-carotene 15,15'-dioxygenase was either unaffected or lowered by these spice treatments. The activity of intestinal and hepatic retinal reductase was unaffected by the dietary spices. Activities of these two enzymes involved in the bioconversion of β-carotene to retinal were inhibited by the test spices in vitro, thus corroborating with the in vivo observation. Although the bioconversion of β-carotene was not promoted, increased absorption and tissue levels of β-carotene by the dietary spices may contribute to a higher antioxidant protection.

JST Thesaurus Headwords and Synonyms: SPICE [MeCab user dictionary for science technology term[Archive

Lifescience Database Archive (English)

Full Text Available MeCab user dictionary for science technology term SPICE 名詞 一般 * * * * 香辛料 コウシンリョウ コーシンリョー Thesaurus2015 200906038818853584 C LS72 UNKNOWN_1 SPICE

Could the gut microbiota reconcile the oral bioavailability conundrum of traditional herbs?

Science.gov (United States)

Chen, Feng; Wen, Qi; Jiang, Jun; Li, Hai-Long; Tan, Yin-Feng; Li, Yong-Hui; Zeng, Nian-Kai

2016-02-17

A wealth of information is emerging about the impact of gut microbiota on human health and diseases such as cardiovascular diseases, obesity and diabetes. As we learn more, we find out the gut microbiota has the potential as new territory for drug targeting. Some novel therapeutic approaches could be developed through reshaping the commensal microbial structure using combinations of different agents. The gut microbiota also affects drug metabolism, directly and indirectly, particularly towards the orally administered drugs. Herbal products have become the basis of traditional medicines such as traditional Chinese medicine and also been being considered valuable materials in modern drug discovery. Of note, low oral bioavailability but high bioactivity is a conundrum not yet solved for some herbs. Since most of herbal products are orally administered, the herbs' constituents are inevitably exposed to the intestinal microbiota and the interplays between herbal constituents and gut microbiota are expected. Emerging explorations of herb-microbiota interactions have an opportunity to revolutionize the way we view herbal therapeutics. The present review aims to provide information regarding the health promotion and/or disease prevention by the interplay between traditional herbs with low bioavailability and gut microbiota through gut microbiota via two different types of mechanisms: (1) influencing the composition of gut microbiota by herbs and (2) metabolic reactions of herbal constituents by gut microbiota. The major data bases (PubMed and Web of Science) were searched using "gut microbiota", "intestinal microbiota", "gut flora", "intestinal flora", "gut microflora", "intestinal microflora", "herb", "Chinese medicine", "traditional medicine", or "herbal medicine" as keywords to find out studies regarding herb-microbiota interactions. The Chinese Pharmacopoeia (2010 edition, Volume I) was also used to collect the data of commonly used medicinal herbs and their quality

Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi

OpenAIRE

Chalfoun,Sára Maria; Pereira,Marcelo Cláudio; Resende,Mario Lúcio V.; Angélico,Caroline Lima; Silva,Rozane Aparecida da

2004-01-01

The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect...

40 CFR 180.1196 - Peroxyacetic acid; exemption from the requirement of a tolerance.

Science.gov (United States)

2010-07-01

... ppm per application on fruits, vegetables, tree nuts, cereal grains, herbs, and spices. (b) An... handling establishments including, but not limited to dairies, dairy barns, restaurants, food service...

Caloric beverage consumption patterns in Mexican children

Directory of Open Access Journals (Sweden)

Rivera Juan A

2010-10-01

Full Text Available Abstract Background Mexico has seen a very steep increase in child obesity level. Little is known about caloric beverage intake in this country as well as all other countries outside a few high income countries. This study examines overall patterns and trends in all caloric beverages from two nationally representative surveys from Mexico. Methods The two nationally representative dietary intake surveys (1999 and 2006 from Mexico are used to study caloric beverage intake in 17, 215 children. The volume (ml and caloric energy (kcal contributed by all beverages consumed by the sample subjects were measured. Results are weighted to be nationally representative. Results The trends from the dietary intake surveys showed very large increases in caloric beverages among pre-school and school children. The contribution of whole milk and sugar-sweetened juices was an important finding. Mexican pre-school children consumed 27.8% of their energy from caloric beverages in 2006 and school children consumed 20.7% of their energy from caloric beverages during the same time. The three major categories of beverage intake are whole milk, fruit juice with various sugar and water combinations and carbonated and noncarbonated sugared-beverages. Conclusion The Mexican government, greatly concerned about obesity, has identified the large increase in caloric beverages from whole milk, juices and soft drinks as a key target and is initiating major changes to address this problem. They have already used the data to shift 20 million persons in their welfare and feeding programs from whole to 1.5% fat milk and in a year will shift to nonfat milk. They are using these data to revise school beverage policies and national regulations and taxation policies related to an array of less healthful caloric beverages.

Effect of Radiation on Microbial Contamination Activity and Chemical Composition of Antimicrobial Herbs

International Nuclear Information System (INIS)

Leelapattranuruk, Paveena

1999-01-01

The selected herbs which are known to have antimicrobial compounds i.e. garlic (Allium sativum Linn.) bulbs, pomegranate (Punica granatum Linn.) fruit rinds, roselle (Hibiscus sabdoriffa Linn.) calyxes, and tea (Camellia sinensis Linn.) leaves were exposed to gamma and ultraviolet (UV) radiations. After being irradiated with 1, 3 and 5 kGy of ionizing radiation from a cobalt-60 source for 5, 15 and 15 minutes and with non-ionizing radiation from ultraviolet source for 30, 60 and 120 minutes, the irradiated herbs were examined for number of contaminants and specified microorganisms i.e. Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli. Salmonella spp. and Clostridium spp, as well as antimicrobial potency and components and compared to unirradiated herbs. The results showed that unirradiated garlic was most heavily contaminated with bacteria and fungi. The specified microorganisms were not detected in either unirradiated or irradiated samples. In comparison of radiated herbs, the reduction of microorganisms in UV treated herbs was less than that in gamma ray treated ones, especially at the treatment dose of 5 kGy. There was slight reduction of microbial number in UV treated herbs as compared to the untreated herbs. Gamma treatment at 5 kGy reduced the microbe contamination more than other doses and caused complete elimination in tea. The UV and gamma treatments had no effect on antimicrobial potency of herbs except for that of garlic. The preliminary chemical analysis to examine if there was any radiolytic components in these herbs by thin layer chromatography (TLC) revealed that no such compounds were detected in any tested herbs. This study indicated that gamma irradiation treatment was one of the physical methods to decontaminate microbes in herbs

Effect of irradiation on the microbiological status and flavouring materials of selected spices

Energy Technology Data Exchange (ETDEWEB)

Farag, S.E.D.A. [National Centre for Radiation Research and Technology, Cairo (Egypt); Aziz, N.H. [National Centre for Radiation Research and Technology, Cairo (Egypt); Attia, E.S.A. [Egyptian Starch and Glucose Manufacturing Co., Cairo (Egypt)

1995-12-31

Spices from Egyptian local markets were irradiated with different recommended doses (0, 5, 10, 20 and 30 kGy). The spices tested included dried leaves of marjoram (Majorana hortensis Moench), rhizomes of ginger (Zingiber officinale Roscoe) and powdered hot pepper (Capsicum annum L.). The study included the isolation and identification of micro-organisms in spices following their irradiation, as well as gas chromatographic (GLC) chemical analysis for the presence and structure of volatile oils, pungent and pigment materials. The results showed that hot pepper was contaminated more (9.2x10{sup 5}/g) than marjoram (4.2x10{sup 3}/g) and ginger (14.3x10{sup 3}/g) with respect to total aerobic bacterial content. The total contents of moulds were 4.8x10{sup 3}/g, 5.7x10{sup 3}/g and 19x10{sup 3}/g in the same spices, respectively, but the pathogenic moulds and bacterial strains differed according to the type of spice. Irradiation at 10, 20 and 30 kGy caused complete elimination of mirco-organisms, whereas 5 kGy was less effective. With the GLC method chosen 18 and 50 compounds could be detected in the extracts of marjoram and ginger, respectively; {gamma}-terpinen and zingiberen being the major compounds in marjoram and ginger, respectively. A noticeable reduction was observed in the amount of terpenes present in irradiated marjoram; they were converted to monoterpensalcohols. Ginger was more sensitive to irradiation, especially at high doses, but moderate changes were detected at low doses (5 and 10 kGy). A slight, but significant effect on the capsaicin (pungent compound) in hot pepper was observed following irradiation, whereas no changes in total pigments resulted at any dose. These results prove that 10 kGy is a sufficiently high dose to eliminate the microorganisms in spices, causing only slight changes in the flavouring materials. (orig.)

An improved approach to identify irradiated spices using electronic nose, FTIR, and EPR spectroscopy.

Science.gov (United States)

Sanyal, Bhaskar; Ahn, Jae-Jun; Maeng, Jeong-Hwan; Kyung, Hyun-Kyu; Lim, Ha-Kyeong; Sharma, Arun; Kwon, Joong-Ho

2014-09-01

Changes in cumin and chili powder from India resulting from electron-beam irradiation were investigated using 3 analytical methods: electronic nose (E-nose), Fourier transform infrared (FTIR) spectroscopy, and electron paramagnetic resonance (EPR) spectroscopy. The spices had been exposed to 6 to 14 kGy doses recommended for microbial decontamination. E-nose measured a clear difference in flavor patterns of the irradiated spices in comparison with the nonirradiated samples. Principal component analysis further showed a dose-dependent variation. FTIR spectra of the samples showed strong absorption bands at 3425, 3007 to 2854, and 1746 cm(-1). However, both nonirradiated and irradiated spice samples had comparable patterns without any noteworthy changes in functional groups. EPR spectroscopy of the irradiated samples showed a radiation-specific triplet signal at g = 2.006 with a hyper-fine coupling constant of 3 mT confirming the results obtained with the E-nose technique. Thus, E-nose was found to be a potential tool to identify irradiated spices. © 2014 Institute of Food Technologists®

Reducing drug–herb interaction risk with a computerized reminder system

Directory of Open Access Journals (Sweden)

Lin SS

2015-02-01

Full Text Available Sheng-Shing Lin,1,2 Chiu-Lin Tsai,3 Ching-Yeh Tu,3 Ching-Liang Hsieh2,4,5 1Graduate Institute of Chinese Medicine, College of Chinese Medicine, China Medical University, 2Department of Chinese Medicine, China Medical University Hospital, 3Division of Chinese Medicine, Department of Pharmacy, China Medical University Hospital, 4Graduate Institute of Integrated Medicine, College of Chinese Medicine, China Medical University, 5Research Center for Chinese Medicine and Acupuncture, China Medical University, Taichung, Taiwan Background: Traditional Chinese medicine (TCM and Western medicine are both popular in Taiwan. Approximately 14.1% of Taiwanese residents use Western drugs and Chinese herbs concurrently; therefore, drug–herb interaction is critical to patient safety. This paper presents a new procedure for reducing the risk of drug interactions.Methods: Hospital computer systems are modified to ensure that drug–herb interactions are automatically detected when a TCM practitioner is writing a prescription. A pop-up reminder appears, warning of interactions, and the practitioner may adjust doses, delete herbs, or leave the prescription unchanged. A pharmacist will receive interaction information through the system and provide health education to the patient.Results: During the 2011–2013 study period, 256 patients received 891 herbal prescriptions with potential drug–herb interactions. Three of the 50 patients who concurrently used ginseng and antidiabetic drugs manifested hypoglycemia (fasting blood sugar level ≤70 mg/dL.Conclusion: Drug–herb interactions can cause adverse reactions. A computerized reminder system can enable TCM practitioners to reduce the risk of drug–herb interactions. In addition, health education for patients is crucial in avoiding adverse reaction by the interactions. Keywords: Traditional Chinese medicine, Western medicine, adverse reaction

Dosimetry Characteristics of Coupled Fast-Thermal Core 'HERBE'

International Nuclear Information System (INIS)

Pesic, M.; Milosevic, M.; Milovanovic, S.

1996-01-01

The 'HERBE' is new coupled fast-thermal core, designed in 1991, at the 'RB' reactor in the 'Vinca' Institute. It is used for verification of designed oriented computer codes developed in the Institute, training and sample irradiation in fast neutron field. For the last purpose a vertical experimental channel (VCH) is placed in the central axis of the fast core. Neutron spectrum in the centre of the VCR is calculated in 44 energy groups. Space distributions of two energy group neutron flux in the 'HERBE' are measured using gold foils and converted into the neutron absorbed dose (in air and tissue) using group flux-dose conversion factors. Gamma absorption doses in the air in the centre of the VCH are measured using calibrated small ionisation chamber filled with air. Determined dose rates are related to the reactor power. The first preliminary irradiations of silicon diodes (designed for production of the neutron dosemeters) in the centre of the VCH of the 'HERBE' fast core are carried out in 1994 and 1995. This paper describes calculation methods and measurement techniques applied to determination of the irradiation performance and dosimetry characteristics of the 'HERBE' system. (author)

[Thought on several problems of clinical revaluation of post-marketing herb research].

Science.gov (United States)

He, Wei; Xie, Yanming; Wang, Yongyan

2010-06-01

The revaluation of post-marketing herb is a complex research work, which concerns widely content and difficult to put it into practice. The starting of our country's revaluation post-marketing herb was comparatively late. It should profect it both in laws and regulations mechanism as well as technological specification. This article is try to focus on some attention problems in revaluation of postmarketing herb process. Such as the laws and regulations demand, the basement and the subject of revaluation of post-marketing herb.

K2 and Spice use among a cohort of college students in southeast region of the USA.

Science.gov (United States)

Egan, Kathleen L; Suerken, Cynthia K; Reboussin, Beth A; Spangler, John; Wagoner, Kimberly G; Sutfin, Erin L; Debinski, Beata; Wolfson, Mark

2015-01-01

K2 and Spice consist of an herbal blend of plant matter and chemical synthetic cannabinoids. These substances emerged in the early 2000s as a popular alternative to marijuana among youth and young adults. This study sought to identify rates and correlates of K2 and Spice at college entry and first use during college. In Fall 2010, 3146 students at 11 colleges in North Carolina and Virginia were recruited to participate in a longitudinal cohort survey. The cohort was invited to participate in a total of six surveys over their college career. Random-effects logistic regression models were used to identify factors associated with lifetime K2 and Spice use at college entry and first use during college, adjusting for clustering within schools and sample weights. Weighted lifetime prevalence of K2 and Spice use at college entry was 7.6%. An additional 6.6% of students reported first use during college. By the cohort's fourth year, 17.0% reported lifetime K2 and Spice use. While lifetime prevalence increased, past 6-month prevalence decreased substantially over time. K2 and Spice use at college entry was associated with sensation seeking; hookah, marijuana, and illicit drug use; and low religiosity. First use during college was associated with having a father with less than a four-year degree; alcohol and hookah use. Universities should ensure that prevention efforts address current substance use, including K2/Spice, and that treatment options are available for first year students who use substances.

Validation experiments of nuclear characteristics of the fast-thermal system HERBE

International Nuclear Information System (INIS)

Pesic, M.; Zavaljevski, N.; Marinkovic, P.; Stefanovis, D.; Nikolic, D.; Avdic, S.

1992-01-01

In 1988/90 a coupled fast-thermal system HERBE at RB reactor, based on similar facilities, is designed and realized. Fast core of HERBE is built of natural U fuel in RB reactor center surrounded by the neutron filter and neutron converter located in an independent Al tank. Fast zone is surrounded by thermal neutron core driver. Designed nuclear characteristics of HERBE core are validated in the experiments described in the paper. HERBE cell parameters were calculated with developed computer codes: VESNA and DENEB. HERBE system criticality calculation are performed with 4G 2D RZ computer codes GALER and TWENTY GRAND, 1D multi-group AVERY code and 3D XYZ few-group TRITON computer code. The experiments for determination of critical level, dρ/dH, and reactivity of safety rods are accomplished in order to validate calculation results. Specific safety experiment is performed in aim to determine reactivity of flooded fast zone in possible accident. A very good agreements with calculation results are obtained and the validation procedures are presented. It is expected that HERBE will offer qualitative new opportunities for work with fast neutrons at RB reactor including nuclear data determination. (author)

Potent Chemopreventive/Antioxidant Activity Detected in Common Spices of the Apiaceae Family.