Chemistry of SpicesV. A. Parthasarathy, Bhageerathy Chempakam, T. John Zachariah Spices are high value, export-oriented crops used extensively in food and beverage flavorings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the 3 broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices. Spices covered include: * Black pepper * Cardamom * Ginger * Turmeric * Cinnamon * Vanilla * Coriander * Cumin * Fennel * Fenugreek Celery * Ajowan * Star Anise * Aniseed * Parsley * Cassia * mace Paprika * Clove * Nutmeg * Garcinia * Tamarind |
Contents
1 Introduction | 1 |
2 Black Pepper | 21 |
3 Small Cardamom | 41 |
4 Large Cardamom | 59 |
5 Ginger | 70 |
6 Turmeric | 97 |
7 Cinnamon and Cassia | 124 |
8 Clove | 146 |
14 Paprika and Chilli | 260 |
15 Vanilla | 287 |
16 Ajowan | 312 |
17 Star Anise | 319 |
18 Aniseed | 331 |
19 Garcinia | 342 |
20 Tamarind | 362 |
21 Parsley | 376 |
9 Nutmeg and Mace | 165 |
10 Coriander | 190 |
11 Cumin | 211 |
12 Fennel | 227 |
13 Fenugreek | 242 |
22 Celery | 401 |
413 | |
426 | |
435 | |
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Chemistry of Spices V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah Limited preview - 2008 |
Common terms and phrases
acetate Agricultural and Food ajowan alcohol analysis annuum antimicrobial antioxidant antioxidant activity aroma b-caryophyllene black pepper capsaicin capsaicinoids capsanthin Capsicum cardamom carotenoids cassia celery cells CH3 CH3 CH3 H3C chemical chilli chromatography Cinnamomum cinnamon clove colour components compounds constituents contains coriander cultivars cumin curcumin curcuminoids distillation dried effect essential oil Essential Oil Research eugenol extract fatty acids fennel fenugreek fenugreek seeds flavour flowers Food Chemistry fruits Garcinia GC-MS ginger gingerols glycosides H3C CH3 herb hydrocarbons India inhibited isolated Journal of Agricultural Journal of Essential Journal of Food large cardamom leaf oil leaves limonene linalool lipid mace major medicinal methyl monoterpene Murraya koenigii Myrcene myristicin nutmeg OCH3 odour oil content oleoresin oxide p-cymene paprika parsley phenolic Phytochemistry piperine plant powder production properties protein pungent rats reported rhizome sabinene sesquiterpene specifications spice star anise supercritical Table tamarind tion turmeric vanilla vanillin volatile oil xanthones yield