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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↗
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↗
PubMed1990

Insulin potentiating factor and chromium content of selected foods and spices.

An unidentified factor that potentiates the action of insulin in glucose metabolism was investigated in selected foods and spices. Chromium content of these foods and spices was also determined. Foods and spices were extracted with 0.1N NH4OH (1:20, w/v) and the supernatants assayed for insulin potentiation activity in the rat epididymal fat cell assay. Among the selected foods, tuna fish, peanut butter, and vanilla ice cream had some insulin potentiating activity. Among the spices, apple pie spice, cinnamon, cloves, bay leaves, and turmeric potentiated insulin activity more than three-fold. Chromium concentration of foods ranged from 1 to 145 ng/g, and spices ranged from 4 to 1818 ng/g. Insulin potentiating activity of foods and spices did not correlate with total chromium. Spices are generally used for flavor and taste in food preparations, but cinnamon, cloves, bay leaves, and turmeric may have an additional role in glucose metabolism.

Animals↗
PubMed1992

Turmerin: a water soluble antioxidant peptide from turmeric [Curcuma longa].

Dietary spice components have been screened for their protective effect against reactive oxygen species (ROS)-induced, lipid peroxide-mediated membrane and DNA damage and mutagenecity. A new, water soluble, 5-kDa peptide--Turmerin--from turmeric (Curcuma longa) has been found to be an efficient antioxidant/DNA-protectant/antimutagen. Turmerin forms 0.1% of the dry weight of turmeric and is obtained in a crystalline form. It is a heat stable, noncyclic peptide containing 40 amino acid residues, with a blocked N-terminal and leucine at the C-terminal. It is insensitive to trypsin and pepsin, heat, and uv radiation. Turmerin contains three residues of methionine which are partly responsible for the antioxidant activity. Turmerin at 183 nM offers 80% protection to membranes and DNA against oxidative injury. ROS-induced arachidonate release and the mutagenic activity of t-butyl hydroperoxide are substantially inhibited by Turmerin. Tumerin is noncytotoxic up to milligram concentrations, as tested by Ames assay and in human lymphocytes.

Amino Acids↗
PubMed1990

Can sodium contents of foods be reduced by adding flavors? Studies with beef broth.

Two experiments were conducted to investigate what effect the addition of spicy/herbal flavoring (allspice, marjoram, onion) and monosodium glutamate would have on the preferred level of saltiness in beef broth. First, subjects (N = 34) were asked to prepare ad lib mixtures according to their own preference of pairs of unsalted and salted broths: each pair was flavored with varying combinations of the four flavorants. Regardless of the flavor combination, the subsequent chemical analysis of mixtures indicated identical contents of NaCl (mean value 1.1% for all four combinations). Second, subjects (N = 38) rated the pleasantness of broths with 0.5, 0.8, 1.1, 1.4, and 1.7% NaCl under three sets of conditions: unflavored, flavored with allspice, majoram, onion and monosodium glutamate, and flavored with glutamate only. All samples but the one with a NaCl content of 0.5% were rated equally pleasant; the latter was rated somewhat less pleasant. The results provide no support for the widely held belief that other flavors, e.g., spices or herbs, might compensate for lower saltiness of foods.

Adult↗
PubMed1989

Acute and chronic effects of a nutmeg extract on the toad heart.

Electrocardiographic and flexible suction electrode techniques were used to investigate the effects of a nutmeg extract on the toad heart. Acute treatment with the extract resulted in a dose-related sinus tachycardia, faster atrioventricular conduction speed and an increased amplitude of ventricular action potential. Chronic treatment resulted in sinus bradycardia and decreased amplitude and increased duration of ventricular action potential.

Action Potentials↗
PubMed1985

Immunoglobulin E antibodies against coriander and other spices.

Patient M, working with spices in the food industry, developed asthma on inhalation of dust from spices. Skin prick test results with curry, coriander, and mace were strongly positive. With RAST, specific IgE antibodies against coriander, curry, mace, ginger, and paprika powder could be demonstrated in serum from patient M. It could be demonstrated by RAST inhibition that the IgE-binding components from coriander did not cross-react with the IgE-binding components from ginger and paprika. Leukocytes from a normal donor, after passive sensitization with serum from patient M, released a substantial (greater than or equal to 50%) amount of histamine on challenge with extracts of coriander, mace, and curry powder. This study demonstrates that the inhalation of dust from spices can result in an IgE-mediated allergy toward these materials.

Adult↗