Spices major component

Cumin oil is usually obtained by steam distillation of the milled spice hydrodiffusion gives a higher yield and, more recently, supercritical gaseous extraction is claimed to give oil closer to the aroma and taste of the spice (Eikani et al., 1999). The yields of cumin seed oil with steam distillation are 2.3-3.6%, with liquid carbon dioxide it is 4.5% and with ethanol it is 12%. The major components are cuminaldehyde, cuminyl alcohol, p-mentha and 1.3-dien-7-al, the minimum perceptible levels being at 0.2 ppm. Naik et al. (1989) reported that liquid C02 extraction was quicker than steam distillation for the quantitative extraction of cumin oil without loss of active flavour components, at 58 bar and 20°C. 

Srivastava, K.C., Bordia, A., and Verma, S.K., Curcumin, a major component of food spice turmeric (Curcuma longa), inhibits aggregation and alters eicosanoid metabolism in human blood platelets. Prostaglandins Leukot. Essent. Fatty Acids, 52 (4), 223-227, 1995. 

Among those from spices are eugenol (18), the major component (85%) of oil of cloves (Fig. 8.8), and cinnamalde-hyde (19), the principal flavor constituent of oil of cinnamon. However, the latter compound occurs in a bound form as cinnamyl acetate in the plant and fresh bark. During the fermentative processing of the bark, this ester almost completely disappears and is not found in any quantity in commercial cinnamon. Studies with radioactively labeled materials confirm that the ester is converted into cinnamaldehyde. 

Essential oils with phenylpropenes are found, e.g., in the Apiaceae, Lauraceae and Myrtaceae families. Many of these phenylpro-pene-containing plants have been employed by humans since antiquity as condiments and herbal remedies. Cloves, the unopened flower buds of the evergreen clove tree Syzygium aro-maticum, Myrtaceae) native to the Maluku islands, are used as spice, but also as anaesthetic and antiseptic in dentistry. The active ingredient and major component of essential oil from... 

The results reported by Calame and Steiner [13] are the most detailed, showing GLC and major component analysis for S.CO2 extraction alone, with ethanol entrainer added at once, and continuously added compared to the steam-distilled oil from the same batch of spice. No great differences were reported sensorically between the steam-distilled oil and extracts. 

Bell pepper Capsicum annuum, Solanaceae), also known as sweet pepper, pepper or capsicum, and chilli pepper (C. frutescens), contains as the key compound 2-isobutyl-3-methoxypyrazine (8-175), which carries the typical sharp spice-like odour of fresh vegetables and has an extremely potent odour. Other major components identified include terpenic hydrocarbons and alcohols, such as (E)-P-ocimene, hmonene and linalool, methyl salicylate, aldehydes (2 ,6Z)-nona-2,4-dienal (as in cucumbers) and (2 ,4 )-deca-2,4-dienal and (Z)-hex-3-en-l-ol produced from unsaturated fatty acids. 

Narcotic agents such as morphine and heroin (Fig. 3.4,1 and 2, respectively) have also been prohibited since regulations regarding the use and misuse of drugs in human sports were established. Opium, the dried juice of poppy seeds derived from Papaver somniferum was supposedly known for its medicinal utility since 1552 B.C by Egyptians, and Theophrastus evidently reported on its effects and value in the 3rd century B.C. Introduced to Western Europe in the 11th and 12th century A.D., it became the major component of remedies such as the infamous laudanum, a mixture of opium, wine, and spices, as prepared... 

Piperine is the major constituent of pepper oleoresin (Borges and Pino, 1993). The isolation of piperanine, a new pungent component of black pepper oleoresin, is described and its structure is shown by synthesis to be trans-5-(3,4-methylenedioxyphenyl)-2-pentenoic acid piperidide. The pungency of black pepper (P. nigrum L.) was attributed to the presence of piperine, the structure of which was later proven to be trans,trans-5-(3,4-methylenedi-oxyphenyl)-2, 4-pentadi-enoic acid piperidide. Further investigations into the pungency of this spice revealed that unidentified materials other than piperine also contributed to its pungency. 

Quantitative chromatographic analysis of the composition of distilled essential oil was reported previously by Nigam and Purohit (1960) and by Lawrence (1970). The major constituent of large cardamom essential oil is 1,8-cineole (65-80%), while the content of a-terpenyl acetate is low (traces to 5%). The monoterpene hydrocarbon content is in the range of 5-7%, of which limonene, sabinene, terpinene and pinene are significant components. The terpinols comprise approximately 5-7% of the oil. The high cineole and low terpenyl acetate probably account for the very harsh aroma of this spice in comparison with that of true cardamom (Pruthi, 1993). 

One group of components which play a major role in the medicinal potential are phenolic acids. In all, seven phenolic acids, e.g. tannic, gallic, caffeic, cinnamic, chlo-rogenic, ferulic and vanillic acids, could be identified. Several parts of the spices, for instance, seeds, leaves, barks, rhizomes, latex, stigmas, floral buds and modified stems, were used in the study (Singh et al., 2004). 

Plants and plant extracts have been used as medicine, culinary spice, dye and general cosmetic since ancient times. Plant extracts are seen as a way of meeting the demanding requirements of the modem industry. In the past two decades, much attention has been directed to the use of near critical and supercritical carbon dioxide solvent, particularly in the food pharmaceutical and perfume industries. CO2 is an ideal solvent because it is non-toxic, non-explosive, readily available and easily removed from the extracted products. At present the major industrial-scale applications of supercritical fluid extraction (SFE) are hop extraction, decaffeination of coffee and tea, and isolation of flavours, fragrances and other components from spices, herbs and medicinal plants [1-4]. 

The sources, names, characteristics, and major flavor components of natural flavoring materials such as spices, herbs, etc. have been summarized in several books (Arctander, 1960 Furia and Bellanka, 1975 Reineccius, 1994b). A large portion of the constituents in natural flavor materials is not flavor compounds. These nonflavor compounds have to be removed to produce concentrated flavorants. There are two major methods to reach this purpose as follows. 

Another major area of interest today is the antioxidant properties of spices. AlthutJgh spices have long been used lo help preserve food, it has not been known what components give the preservative effect. Research in this area has expanded beyond the use of spices as preservatives lo the potential health benelits they confer as antioxidants in the body. There is considerable evidence that specific components in spices may provide these beneficial efleets. Research is being carried out to determine the active components and to explain the mechanism of action. With increasing interest in the use of food products to help inainlain health and prevent disease, spices may play a significant rule. 

In Experiment 54A, you will steam-distill the essential oil from a spice. You will choose, or the instructor will assign you, a spice from the following list caraway, cinnamon, cloves, cumin, fennel, or star anise. Each spice produces a relatively pure essential oil. The structures for the major essential oil components of the spices are shown here. Your spice will yield one of these compounds. You are to determine which structure represents the essential oil that was distilled from your spice. 

In Experiment 54A, we have assumed that each of the spices provides one major product in the steam distillation. HPLC analysis lets you test whether or not this assumption is correct. You should also be able to determine the percentage of the major essential oil component in the distillate. 

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