By V. A. Parthasarathy, B. Chempakam, T. J. Zachariah
Spices are excessive worth, export-oriented plants used greatly in foodstuff and beverage flavourings, drugs, cosmetics and perfumes. curiosity is becoming even if within the theoretical and sensible elements of the biosynthetic mechanisms of lively elements in spices in addition to the connection among the organic task and chemical constitution of those secondary metabolites. a wide selection of phenolic elements and amides derived from spices were chanced on to own effective chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic houses. Representing the 1st dialogue of the chemical houses of a large move part of very important spices, this booklet covers greatly the 3 wide different types of plant-derived average items: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice vegetation resembling black pepper, ginger, turmeric and coriander are coated with info on botany, composition, makes use of, chemistry, foreign requisites and the homes of a vast variety of universal and unusual spices.
Alt. ISBN:1845934059, 1845934059, 9781845934057
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Extra info for Chemistry Of Spices
Parthasarathy black pepper oils. The monoterpene hydrocarbons of Indian oils were similar to those of corresponding Sri Lankan oils, but the oils differed with regard to their sesquiterpene and oxygenated components. , 1995). Jirovetz et al. (2002) investigated the aroma compounds of the essential oils of dried fruits of black pepper (P. nigrum) and black and white ‘Ashanti pepper’ (P. guineense) from Cameroon by means of solid-phase microextraction (SPME) to identify the odorous target components responsible for the characteristic odour of these valuable spices and food flavouring products.
The fresh pepper aroma compounds were isolated by Amberlite column chromatography and analysed by GC and Black Pepper GC-MS. The major compounds were found to be trans-linalool oxide and α-terpineol, whereas the dry black pepper oil contained α- and β-pinenes, d-limonene and β-caryophyllene as major components. When fresh pepper oil was isolated by distillation and analysed by GC and GC-MS, the compounds were found to be of a different nature to that of fresh pepper aromatic compounds (Menon, 2000).
Purseglove et al. 5). Blackening of pepper Apart from the major quality attributes such as pungency and aroma, the appearance with respect to colour (brown/black) is of importance for the use of black pepper as a spice in the whole or ground form. Since phenols are known to contribute to browning/blackening of finished peppercorns, the nature and distribution of phenolic compounds are very important. Blackening of fresh green pepper is due to enzymatic oxidation of (3,4-dihydroxy phenyl) ethanol glycoside by an o-diphenol oxidase (PPO) present in the fresh fruit.