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At least 289 records · Page 16Linked to original sources
PubMed1990

The effects of gamma-irradiation on some pure aroma compounds of spices.

Chemical changes due to gamma-irradiation were investigated in 11 pure aroma compounds typically found in spices. Samples were irradiated with doses of 0, 10, and 50 kGy. The irradiation source was 60Co. Irradiated samples and unirradiated controls were analyzed by gas chromatography alone and coupled with mass spectrometry. Significant changes due to the irradiation occurred only in (+/-)-linalool and alpha-terpineol, which are typical components of, for example, coriander and bay leaf. Their total amounts decreased by about 4-13% and some minor peaks increased as a result of irradiation. However, different results may be obtained when the spices themselves are irradiated.

Chromatography, Gas↗
PubMed1992

[Electron spin resonance spectroscopy as probes for spices. Detection of treatment with ionizing radiation].

Detection of irradiated spices by electron spin resonance (ESR) measurements was not successful in the past because a central line of unknown origin was detected in the ESR-spectra of both irradiated and unirradiated samples. Identification of irradiated samples by measuring the increase of intensity of this signal after irradiation is limited because the signal intensity decreases over a period of some weeks of storage and reaches the range of unirradiated samples. By changing the measurement conditions (low microwave power) we could detect two additional lines on both sides of the main signal. This line pair appears only in the spectra of irradiated spices. A similar line pair was found in the spectra of irradiated nutshells and possibly derives from cellulose radicals in the sample. For some spices, especially paprika, the identification of irradiated samples by detecting these additional lines was possible even after relatively long periods of storage.

Condiments↗
PubMed1991

Evaluation of a microbiological method for detection of irradiation of spices.

The suitability of a microbiological method, a combination of the direct epifluorescent filter technique (DEFT) and the total aerobic plate count (APC), for the detection of irradiation of spices was evaluated. The evaluation was carried out using different kinds of spices including peppers, paprika, cardamom, cinnamon, ginger; herbs such as thyme, marjoram, basil, and oregano; and garlic powder. Ground spices were tested as well as cut and whole spice samples. Samples were analysed before and after gamma-irradiation mainly with doses of 5 and 10 kGy. Two different methods (centrifugation, filtration) for sample pretreatment were compared. Differences between the DEFT count and the APC with doses of 5 and 10 kGy varied between 3.9 and 6.8 and between 5.7 and 7.5 log units, respectively. The duration of storage after irradiation had no effect on the microbiological results. When applied to fumigated samples, the method might cause confusion in the absence of chemical analyses. The results of the analyses of samples treated by an unknown process indicated that the method could, in fact, detect irradiated samples, although it could not differentiate between irradiated and heat-treated samples.

Bacteria↗
PubMed1976

[The importance of temperature on storage of ground natural spices (author's transl)].

Several factors influencing the ingredients of volative oils of some ground natural spices have been investigated during storage. The effects on the aroma have been characterized sensorically; relations between the analytical and sensorical results are explained using anise as an example. Of the influencing factors studied such as packaging material, storage temperature and storage duration, the storage temperature must be regarded as the most important.

Cinnamomum zeylanicum↗
PubMed1977

[Isolation and identification of flavon(ol)-O-glycosides in caraway (Carum carvi L.), fennel (Foeniculum vulgare Mill.), anise (Pimpinella anisum L.), and coriander (Coriandrum sativum L.), and of flavon-C-glycosides in anise. I. Phenolics of spices (author's transl)].

The flavonoid constituents of various spices were separated by means of chromatography on cellulose colums, and the following compounds were obtained crystalline: Quercetin 3-glucuronide from caraway, fennel, anise, and coriander; isoquercitrin from caraway and fennel; rutin from fennel and anise; quercetin 3-O-caffeylglucoside and kaempferol 3-glucoside from caraway; quercetin 3-arabinoside from fennel, and luteolin 7-glucoside, isoorientin and isovitexin from anise. Other constitutents which were however not obtained crystalline, but which could be identified by the usual procedures were kaempferol 3-glucuronide and kaempferol 3-arabinoside in fennel, apigenin 7-glucoside and a luteolin glycoside in anise, and isoquercitrin and rutin in coriander. The glycosides contained in the fruit of the four spices also occur in the leaves. Leaves of caraway and fennel in addition contain isorhammetin glycosides in low concentration.

Condiments↗
PubMed1985

[The differentiation of parts of paprika fruit by analysis of their mineral constituents].

In order to determine the trace metals and minor elements in the different parts of the paprika fruit (red pepper) samples were ashed and analysed by an emission spectrographic method. Analysis lines of 9 elements (B, P, Fe, Mg, Si, Mn, Al, Ca, Cu) were measured in the arc spectra of the samples, and the logarithmic intensity data processed by pattern recognition methods. From the data obtained the three components of the plant ("exocarp", "seed", and "stem") could be correctly classified. Mixtures of components were prepared at varying ratios and could be differentiated from the pure components with great reliability.

Condiments↗
PubMed1990

Comparison of the inhalation toxicity of kretek (clove cigarette) smoke with that of American cigarette smoke. II. Fourteen days, exposure.

The comparative repeat dose toxicity of American cigarettes and kreteks (Indonesian cigarettes containing approximately 60% tobacco and 40% shredded clove buds) was assessed by exposure of groups of five male and five female rats to equivalent (approximately 2 mg/l in terms of total particulate matter) concentrations of smoke from each type of cigarette over 15 consecutive days. The smoke was delivered "nose only" using an HRC Rodent Smoking Machine (Mark IV). For each type of cigarette, three doses were used. These were achieved by regulating the daily total duration of exposure to smoke. The different doses used were 2 x, 4 x and 6 x, 15-min exposures, presented daily over a period of approximately 6 h. Inter-group comparisons were made between American and kretek groups which received the same daily durations of smoke exposure. Higher doses of smoke resulted in reduced bodyweight gains and food consumption in male groups; the response of female groups was not as clear. At the highest dose, male rats exposed to kretek smoke gained significantly more weight by comparison with males exposed to American smoke. Higher doses of smoke tended to increase water consumption in both sexes of groups exposed to American smoke; kretek smoke produced no obvious effect. Smoke exposures produced the expected responses in certain haematological and blood biochemical parameters attributed to exposure to CO and the irritants present in cigarette smoke. Such responses were, however, confined largely to the groups exposed to American smoke. Macroscopic pathological findings attributed to smoke inhalation were confined to the lungs, and consisted of minimal to moderate discolouration and incomplete collapse of the lung.(ABSTRACT TRUNCATED AT 250 WORDS)

Administration, Inhalation↗
PubMed1991

Influence of spices on utilization of sorghum and chickpea protein.

Influence of eight common Indian spices on the protein quality of sorghum and chickpea was studied. Spices used include red chillies (Capsicum annum), black pepper (piper nigrum), coriander seeds (Coriandrum sativum) cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). Addition of spices did not affect protein digestibility (TD) of sorghum. The BV of all sorghum diets with spices was higher than that of control diet. However, it was significant only in case of diets combined with red chilli + coriander (1:1) mix, black pepper + cumin (1:1) mix, coriander and cumin. Addition of spices did not have any effect on TD or BV of chickpea diets.

Animals↗
PubMed1985

Co-carcinogenic effects of several Korean foods on gastric cancer induced by N-methyl-N'-nitro-N-nitrosoguanidine in rats.

In study I, 48 ACI and Fisher inbred rats were given MNNG 100 micrograms/ml, with or without 1 per cent or 3 per cent red pepper diet; in study II, 164 Sprague-Dawley rats given MNNG 100 micrograms/ml, with or without 5 per cent or 10 per cent NaCl; in study III, 181 Wistar rats given MNNG 83 micrograms/ml with or without maejoo 10 gm per cent/diet; in study IV, 78 Wistar rats given MNNG 83 micrograms/ml with or without ginseng extract 150 micrograms/ml; in study V, 120 Wistar rats given MNNG 83 micrograms/ml with or without retinyl palmitate 150,000 IU/kg. Except for study II (28 weeks), all rats were fed the diets for 37 weeks and were examined at 38 weeks or 40 weeks. In study I, tumor incidence in rats fed a red pepper diet and MNNG solution were 57 per cent (ACI rats, 1 per cent red pepper) and 63 per cent (Fisher rats, 1 per cent or 3 per cent red pepper) which were higher than control group (44 per cent, 43 per cent); in study II, gastric cancer, 61.9 per cent (10 per cent NaCl-MNNG), 27.3 per cent (control); in study III, gastric cancer, 14.8 per cent (maejoo-MNNG), 24 per cent (control); in study IV, malignant tumor of gastroduodenum, 3.4 per cent (ginseng-MNNG), 32.1 per cent (control); in study V, forestomach papilloma, 10.7 per cent (retinoid-MNNG), 29.4 per cent (control), and cancer in duodenum and small intestine, 50.0 per cent (retinoid-MNNG), 17.6 per cent (control). Thus, gastric carcinogenesis was enhanced by red pepper and a high salt diet, was inhibited by a maejoo and ginseng diet and was not effected by vitamin A.

Animals↗