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Salt content in spice mixtures of selected producers on the Polish market

100%

Smiechowska M., Drozd M.

Nauki Inżynierskie i Technologie

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2021

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nr 1(37)

2

Comparison of acrylamide content in ginger cakes with different kinds of spices

88%

Markova L., Ciesarova Z., Kukurova K., Przygodzka M., Zielinski H., Bednarikova A.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

3

Exploring economic opportunities in some selected spices farming enterprise in Ondo State, Nigeria

88%

Tanimonure V. A., Yewande R. M., Fayemi O. G.

Journal of Agribusiness and Rural Development

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2020

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tom 1[55]

4

Estimation of metallic elements in herbs and spices available on the Polish market

75%

Bielicka-Gieldon A., Rylko E.

Polish Journal of Environmental Studies

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2013

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tom 22

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nr 4

Herbs and spices are commonly used in cuisine all over the world. They may contain many various substances beneficial for health, but also harmful (e.g. metallic) elements. Spices and herbal plants contain metal ions over a wide range of concentrations. Metals can have important positive or negative roles in human life. The aim of this study was to estimate the trace metals content in select popular Polish herbs and spices available on the Polish market. Thirty samples of various herbs and spices (fennel, sage, oak bark, St. John's wort, linden inflorescence, mint, black pepper, garlic, marjoram, paprika, cinnamon, basil, oregano, herbs de Provence, and parsley) were analyzed. The contents of Cu, Ni, Fe, Zn, and Mn were determined using AAS method after sample mineralization with 65% nitric acid and 30% hydrogen peroxide. Metals contents were compared in spices from different manufacturers. The chemometric techniques were used to evaluate similarity with respect to herb and spice metal contents.

5

Losses of essential oils and antioxidants during the drying of herbs and spices. A review

75%

Prusinowska R., Smigielski K.

Nauki Inżynierskie i Technologie

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2015

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nr 2(17)

Drying is the most common and also the simplest method of preserving fresh plant materials. This process greatly extends the life of the product by the removal of water, which decreases the rate of chemical and enzymatic reactions, or even inhibits them. The drying step can cause a change in appearance, taste, color and consistency, as well as reduce the quantity of essential oils, polyphenols, pigments and vitamins. These changes can be significantly reduced by using suitable drying techniques, depending on the material. The choice of the technique should be based on knowledge of the biological, physical and chemical characteristics of the raw material. The paper presents the effects of drying on the quantitative loss of essential oils and compounds with antioxidant properties, as well as changes in the antioxidant properties of selected herbs and spices dried by different methods. Both, the food industry and the cosmetics or pharmaceuticals industry generates a demand for high-quality raw materials, and hence research is being conducted both on preservation methods and on their impact on the quality of the obtained material. It seems that the new technology of drying material in a fluidized bed, greatly reduces or even eliminates the disadvantages of current procedures.

6

Screening of the antioxidant capacity of selected spices by updated analytical strategies

75%

Przygodzka M., Zielinska D., Ciesarova Z., Zielinski H.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

7

Genetic variation in mutants of chilli (Capsicum annuum) revealed by RAPD marker

75%

Mullainathan L., Sridevi A., Umavathi S., Sanjai Gandhi E.

International Letters of Natural Sciences

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2014

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tom 06

The present study was under taken in order to analyze the chemical mutagenesis on Chilli germplasm. In this regard, K1 variety of chilli was subjected to different mutagenic concentration for inducing mutagenesis. The M3 plants exposed to EMS and DES to produce clear difference from the untreated control, thus indicating that mutagenic treatment produce polymorphic regions in the chilli. For extraction of genomic DNA was adopted an improved protocol of CTAB method with slight modification. A total of ten primers were used to screen the polymorphism among the treated populations line tall, tall with chlorophyll deficient, leaf, flower, GMS and DNA damages in maturity mutants were analyzed with control. Out of ten primers, four primers (PGF02, PGF03, PGF04 AND OP107) were successfully amplified in all the samples used for this study. The successful primers were amplified in to 93 products showing an average of 9.3 bands.

8

Spices as natural antioxidants in foods

75%

Akuneca I., Podjava A., Jakobsone I.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

9

Antimicrobial activity of some spices used in the meat industry

75%

Agaoglu S., Dostbil N., Alemdar S.

Bulletin of the Veterinary Institute in Puławy

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2007

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tom 51

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nr 1

The antimicrobial activity of some food additives used in meat products such as cumin, cinnamon, cloves, crushed red pepper, fennel, and anise against some microorganisms was investigated. For this purpose, the diethyl ether-treated extracts of spice samples were tested in vitro with Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae FML 5, Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922, Enterococcus faecalis ATCC 15753, Mycobacterium smegmatis CCM 2067, Micrococcus luteus A 2971, and Candida albicans ATCC 60192 as test strains. The disc diffusion method was applied in the trial. Cinnamon was found to be the most effective spice against tested microorganisms. The weakest antimicrobial activity was displayed by fennel. Crushed red pepper and anise were found to be ineffective against the test strains.

10

63%

Chuchro B.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1996

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nr 06

19-20

16

Antifungal effect of powdered spices and their extracts on growth and activity of some fungi in relation to damping-off disease control

63%

El-Mougy N. S., Abdel-Kader M. M.

Journal of Plant Protection Research

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2007

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tom 47

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nr 3

267-278

The antifungal effect of twenty powdered spice plants and their extracts at concentrations of 2, 4,8 and 1, 3, 6%, respectively was evaluated in relation to the radial mycelial growth of various soilbome fungi causing damping-off disease. The spice powder or extract were added to the culture medium PDA to obtain the proposed concentrations. Concentration of 8% of powdered spices and 6% of their extracts were able to cause complete growth inhibition of major tested fungi. High significant inhibitory effect on radial fungal growth was observed for different concentrations of carnation (Dianthus caryophyllus), cinnamon (Cinnamomum burmannil), garlic (Allium sativum) and thyme (Thymus vulgaris). Meanwhile, fennel (Foeniculum vulgare), marjoram (Origanum majorana) and chamomile (Matricaria hamomilla) showed a low inhibitory effect on tested fungi. Moderate inhibitory effect was observed with the other tested spices. In the greenhouse, efficacy of spice plants as powder or their extracts in addition to the fungicide Rizolex-T used as seed dressings against faba bean damping-off incidence was evaluated in pot experiment using soil artificially infested with the disease agents (Fusarium solani and Rhizoctonia solani). Spice extracts showed superior reducing effect on damping-off disease incidence at pre-emergence growth stage to that of powder treatments and Rizolex-T as well, while an opposite effect was observed at post-emergence growth stage. Carnation and cinnamon spices showed the highest protecting effect against disease incidence when applied as powder or extracts. It is interesting to note that spice plants as powder or extracts gave a similar effect to the fungicide Rhizolex-T in reducing damping-off incidence either at pre- or post-emergence stages of faba bean growth. Promising applicable technique could be suggested in the light of the results obtained. The use of spice plants as powder or extract for seed dressing might be considered as safe, cheep and easily applied method for controlling soilbome plant pathogens considering the avoidance of environmental pollution and the side effect of pesticide application.

17

Search for new antioxidants: problems and prospects

63%

Venskutonis P. R.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

18

Chemical constituents and ovicidal effects of mahlab, Prunus mahaleb L. kernels oil on cotton leafworm, Spodoptera littoralis (Boisd.) eggs

63%

Mead H. M., El-Shafiey S. N., Sabry H. M.

Journal of Plant Protection Research

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2016

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tom 56

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nr 3

The carried out investigations evaluated ovicidal activity of mahlab, Prunus mahaleb L. kernel oil against cotton leafworm, Spodoptera littoralis (Boisd.). The chemical constituents of the fixed oil of mahlab were analyzed using gas-liquid chromatography (GLC). Timnodonic (33.07%), oleic (28.71%) and linoleic (24.35%) were the basic fatty acids, while the major hydrocarbon and sterol were found to be heneicosane (62.57%) and β-sitosterol (10.57%). The LC50 values for the one-day-old egg masses were found to be more susceptible than 3-day-old ones. Moreover, the leaf dip technique occurred to be more efficient than spraying technique. The results also showed abnormalities in the external morphology of egg shell, chorion surface, shell imprints and aeropyles of S. littoralis eggs treated with mahlab and KZ oils as compared to a control by using scanning electron microscope. Generally, the tested oils significantly reduced the activities of transaminase enzymes (AST and ALT), acid and alkaline phosphatases and total soluble protein except mahlab oil on acid phosphatase as compared to a control. Additionally, the oils of both mahlab and KZ oil affected some biological aspects such as incubation period, larval duration, larval mortality and pupal weight comparing to a control.

19

Allergenic ingredients in spices

63%

Slowianek M., Bartos A., Leszczynska J.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

20

Antioxidant properties of acetone extracts from selected fresh and dried spices

63%

Druzynska B., Wojda M.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2[A]

47-51

The purpose of the study was to determine antioxidant properties of acetone extracts from selected fresh and dried spices. Three spices have been examined: garlic, oregano and rosemary. Preparations were obtained by the extraction of polyphenols with a 70% acetone solution. The contents of total polyphenols and total catechin were determined in the study. The ability of total polyphenols contained in the obtained extracts to chelate Fe(II) ions was examined, too. The antioxidant properties of the examined extracts were assayed with three methods: against stable, synthetic DPPH radicals, cation-radicals ABTS and against hydroxyl radicals. On the basis of findings it turned out that condensed tannins are a dominant group of polyphenols in oregano, rosemary and fresh garlic. Granular garlic contained a higher level of catechins than tannins. All preparations of fresh spices dispalyed the ability to chelate iron ions. All extracts had antioxidant properties against synthetic radicals, with the exception of garlic preparation which did not inhibit hydroxyl radicals. Extracts of fresh spices demonstrated better antioxidant properties.

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