Chemistry of SpicesV. A. Parthasarathy, Bhageerathy Chempakam, T. John Zachariah Spices are high value, export-oriented crops used extensively in food and beverage flavourings, 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 three 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. |
Contents
| 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 |
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Chemistry of Spices V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah Limited preview - 2008 |
Common terms and phrases
a-pinene a-Terpineol acetate Agricultural and Food ajowan alcohol analysis annuum antimicrobial antioxidant antioxidant activity aroma black pepper capsaicin capsaicinoids capsanthin Capsicum cardamom carotenoids cassia celery cells CH3 CH3 CH3 H3C CH3 chemical chilli chromatography Cinnamomum cinnamon clove colour components compounds constituents contains coriander cultivars cumin curcumin curcuminoids curry leaf 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 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 ẞ-Caryophyllene star anise supercritical Table tamarind tion turmeric vanilla vanillin volatile oil xanthones yield