spices - the true flavor of innovation

7/28/2019 Spices - The True flavor of innovation

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WELCOMESpicesThe true flavour of innovation

I.Nousheen Noorul-Iyn

07-816-203


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ADVISORY COMMITTEESL.NO ADVISORY COMMITTEE NAME ,DESIGNATION & DEPARTMENT

1. CHAIRMAN Dr.P.Banumathi, Ph.D.,

Dean,Home Science College & Res. Instt.,

Madurai625 104

2. MEMBERS Dr.S.Kanchana, Ph.D.,

Associate professor,

Department of Food science and Nutrition,

Home Science College & Res. Instt.,

Madurai625 104

Dr.S.M. Ibrahim.,Ph.D.,

Professor and Head,

Dept. of plant breeding and Genetics,

Agricultural college & Res. Instt.,Madurai625 104

Dr.SP.Sundaram,Ph.D.,

Professor and Head,

Dept. of Agricultural Microbiology,

Agricultural college & Res. Instt.,

Madurai625 104


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CONTENTSINTRODUCTION

WHAT ARE SPICES

CLASSIFICATION AND GROUPING

ORIGIN AND TYPES

PRODUCTION

SPICES HARVEST CHART

NUTRIENT MAKE-UP

MAIN COMPOUNDS

EXTRACTION METHODS

APPLICATIONS OF ESSENTIAL OIL

HEALTH EFFECTS OF SPICES

VALUE ADDED PRODUCTS AT HSC&RI,TNAU

EXPORT

SPICES PARK

QUALITY STANDARDS

CONCLUSION


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What are spices

Vegetable products or mixtures thereof, free from extraneous matter,

used for flavouring, seasoning and imparting aroma in foods (The

Geneva-based, ISO)

A spice as a product which enriches or alters the quality of a thing, for

example altering the taste of a food to give it zest or pungency; a

piquant or lasting flavouring; or a relish(Rosengarten)

- Hand book of herbs and spices,2001 In the culinary arts the word spice refers to any dried part of a plant,

other than the leaves, used for seasoning and flavouring a recipe, but

not used as the main ingredient


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A conventional classification of spices

is based on degree of taste as:

classes spicesHot/pungent spices Chillies,pepper,ginger,mustard

Mild spices Paprika,coriander

Aromatic spices Allspice,cardamom,cinnamon,

dill,clove,cumin, mace, nutmeg

Herbs Basil, bay leaves, dill leaves,

marjoram, tarragon, thyme

Aromatic vegetables Onion, garlic, shallot, celery

Source: Peter (2001)


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Spices can be grouped on botanical basis as:

Dried fruits or seeds, such as fennel, mustard, and black

pepper,cumin,cardomum.

Arils, such as mace.

Barks, such as cinnamon and cassia.

Dried flower buds, such as cloves.

Stigmas, such as saffron.

Roots and rhizomes, such as turmeric, ginger and galingale.

Resins, such as asafoetida.

source: List of culinary herbs and spices,2000


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Origin and types

Spices Origin Types Part used

Pepper

(piper nigrum)Southern states of

India, Vietnam

and Asiancountries

Black pepper,

White pepper, green pepper

and Red pepper

Fruit

Mustard

(Brassica alba,B.juncea, B.nigra)

North Africa and

Middle east

Black , Brown, white

mustard seeds

Seed

Cardomom(Elettariacardamomum)

East Asiancountries Small (green), LargeCordomom (malabar,mysore

and vazhuka)

Seed

Cumin

(cuminumcyminum)

Eastern

meditterenean

region

Black (caraway seeds) and

green cumin seeds

Fruit

Fennel

(foeniculumvulgare)

Southern Europe

and south western

Asia

Common fennel -sweet

variety (french or Roman

fennel) Indian fennel ,

florence

Fruit


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Origin and typesSpices Origin Types Part used

Cinnamon

(cinnamomum)South west India,

Hills of Burma

Indonesian, chinese,

vietnamese

Bark

Cloves

(Syzygiumaromaticum)

Indonesia Whole cloves, gound

cloves and cloveoleoresin

Flower bud

Turmeric

(curcuma longa)South or south

east Asia,most

probably from

western India

Local Haldi,

Alleppeyfinger (kerela),

Erode and salem turmeric

(Tamil Nadu), Kasturi

and Kesari types,chinnanadan and

periyanadan Madras

types)

Rhizome

Garlic

(Allium sativum)South Western

Asia

Ophioscordon and

Sativum

Bulb

Ginger

(Zingiberofficinale)

Southern parts of

China

Rio-

dejenerio,Thingpui,wynar

d,Maran,

Naida,Kurkumbadi

(white ginger,kerala)

Rhizome


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Spices Origin Types Part used

Fenugreek

(Trigonella foenum-graecumL.Leguminosae)

India and Northern

Africa

Seeds-pale brown to

golden yellow

Seed

Chilli

(Capsicum annumL.,Capsicumfrutescens.L.)

Mexico,Gautemala Red

chilli,Capsicum,papr

ika

Fruit

Coriander

(coriandrum sativum)

North Africa and

South West Asia

Large seeded and

small seeded

Fruit

Tamarind

(Tamarindus indica )Tropical Africa Smaller(red coloured

pulp)

Larger(brownish

pulp)

Fruit

Saffron(Crocus sativus)

South West Asia Kashmiri,persian,Moroccan and Spanish

saffron

Stigma

Vanilla

(vanilla planifolia)Mexico Bourbon,Mexican

and Tahitan vanilla

pod

Asafoetida(Ferula asafoetida) Mediterraneanregion Milky white,Red asafoetida Oleo gum resin


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Spice production in India and in major states

Ind AP Guj Raj Kar MP TN AS UP

2008-2009 5.08 1.24 0.75 0.57 0.39 0.33 0.29 0.22 0.21

2009-2010 5.24 1.27 0.73 0.59 0.45 0.40 0.29 0.23 0.21

2010-2011 5.67 1.07 0.79 0.67 0.46 0.41 0.34 0.22 0.22

0.00

1.00

2.00

3.00

4.00

5.00

6.00

Production

inMillionTonnes

Source:India stat.com (National Horticultural Board,2011)


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Chillies23%

Garlic

21%

Turmeric

19%

Ginger

14%

Coriander

9%

Cumin6%

Tamarind

4%

Fenugreek

2%Fennel

2%

Spices contribution in Indian production (2010-2011)

Source : Indiastat.com

(National Horticulture Board,2011)
http://localhost/var/www/apps/conversion/tmp/scratch_6//upload.wikimedia.org/wikipedia/commons/9/9c/Garlic_Bulbs_2.jpg


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Turmeric55%

Tamarind26%

Chilli12%

Ginger5%

coriander2%

Spices contribution in Tamil Nadu production

Source:Indiastat.com

(Spice Board, India)


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Spices Harvest Chart

Source: Spices Board of India


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Nutrient make up of spices

Very wide range of applications of spices in Indian foods makes the Indian

population the highest spice consumer in the world.

The annual per capita consumption being 3,140g as against 764g in the U.S.A

Protein ---------- 4.5% (Rosemary leaves) to 31.5% (Mustard)

Fat ---------- 0.6% (Garlic) to 42.6% (Mustard)

Ascorbic acid --- 50 to 400 mg/100g (Cloves,Paprika,Chilli,Turmeric)

Vitamin A ------ 1000 to6000 IU/ 100g (Fennel, Paprika, Chilli, all spice)

Dietary Fibre -- 43.3% (Chilli) , 36.23% (Coriander),33.5% (Fenugreek),

28.71% (Fennel), 27.8% (Black pepper),23.06% (cumin)


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Minerals

Iron --------- 50mg/100g (Cumin ,Turmeric, Marjoram )

Calcium-----

1000 to 2500 mg/ 100g (Cumin,Fennel,poppy seed)

Potassium -- 2000 to 3600 mg/100g (Turmeric,cumin,Paprika , Chilli)

Sodium ----- 100 mg/100g

Ash content ----- 2.3% (Marjoram) to 6.7% (Basil leaves)

Contd


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The main Compounds of spices

Volatile oils

Giving specific aroma Oleoresins

Mixture of oil and resin (sticky agent extracted from plant)

Flavour compounds

Colorants/pigments

Active compounds

SpiceQuantity of Spice

powder

Output

Black

Pepper30 kg

1 kg black pepper

oleoresin

Cardamom 40 kg1 kg cardamom

oleoresin

Chilli 600 kg 1 kg chilli oleoresin

Garlic 10 kg 1 kg garlic oleoresin

Source: FnBnews.com


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CardamomCoriander

Linalool

Important Flavour compound of spices

Cuminaldehyde

Cumin

Cinnamon Clove

Eugenol

GingerTurmeric

Turmerone Gingerol

pepper

piperine


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Chilli

Capsaicin

Fennel

Anethole

Myristicin

Caraway

Carvone

Fenugreek

Vanillin

Saffron

Safranol

Furanone

Vanilla

Nutmeg

Garlic

Diallyl di sulfide
http://localhost/var/www/apps/conversion/tmp/scratch_6//upload.wikimedia.org/wikipedia/commons/9/9c/Garlic_Bulbs_2.jpg


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Colour components of spices

Colour component Tint Spices

Carotenoid

-carotene

Cryptoxanthin

Lutin

Zeaxanthin

CapsanthinCapsorbin

Reddish orange

Red

Dark red

Yellow

Purple redDark red

Red pepper, mustard, paprika, saffron

Paprika, red pepper

Paprika

Paprika

Paprika, red pepperPaprika, red pepper

Crocin Yellowish orange Saffron

Flavonoids Yellow Ginger

Curcumin Orange yellow Turmeric


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Active plant constituents in spices

Acids:

Sour, often antiseptic and cleansing

Alkaloids:

Often based on alkaline nitrogenous compounds and bitter

Anthraquinones:

Bitter, irritant

Tannins:

Astringent, often antiseptic

Coumarines:

Antibacterial, anticoagulant


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Contd

Resins:Oleoresins -- acid,astringent,antiseptic, healing

Saponins:

Sweet, often anti-inflammatory

Volatile oils:

Aromatic, antiseptic, fungicidal


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Spice Extraction Methods

Steam Distillation

Hydro Distillation

Solvent Distillation

Supercritical carbon dioxide Extraction


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Steam Distillation


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Hydro Distillation


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Solvent Distillation


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Supercritical Fluid is any substance at a temperature and

pressure above its Critical point.

Phase Diagram:

Supercritical Carbon dioxide Extraction


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Supercritical Co2Extraction


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Related studies

According toArya Jayathilaka et al.,2000steam distillation/solvent extraction is an efficient method for extracting semi

volatile flavour and fragrance compounds from cinnamon.

With pentane as the extraction solvent and an extraction time

of 1.5 h clean extracts were obtained prior to gas

chromotography analysis in which presence of eugenol is

identified and seperated from true cinnamon samplespurchased from 7 countries.


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Contd

Several sampling techniques based on, distillation methods

have been compared for the determination of Korean garlic

flavour components by gas chromatographymass

spectrometry(GC-MS).

Diallyldisulfide (97.77%), allylsulfide(0.17%), and diallyl

trisulphide (0.10%) were found to be the predominant

flavour components of garlic samples extracted by headspacesolid-phase micro extraction methods.(Lee et al.,2003)

A li ti f E ti l il


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Application of Essential oils

Source: Book of Herbs, Spices and Essential oils,2005

H lth ff t f S i


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Health effects of Spices

SPICES

ANTIMICROBIAL

(Turmeric, Asafoetida, Garlic)

ANTI-DIABETIC

(Fenugreek,Garlic,Onion,

Turmeric)

DIGESTIVE

STIMULANT

(Many spices)

ANTI-MUTAGENIC

ANTI-CANCER

(Turmeric, Garlic, Ginger)

ANTI-LITHOGENIC

(Fenugreek,

Garlic,Onion,Turmeric,Ch

illi)

ANTIOXIDANT

(Garlic, Turmeric, Chilli,Clove,Onion)

ANTI-INFLAMMATORY

(Garlic, Turmeric, Chilli)


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Anti inflammatory property

Curcumin considered to be advantageous over aspirin because it

selectively inhibits the bio-synthesis of the prostaglandin from

arachidonic acid (TxA2) without affecting the synthesis ofprostacyclin (PgI2) which is an important factor preventing

vascular thrombosis.(Srivastava,2005)

Effect of curcumin (400mg) in patients undergone surgery for

hernia/hydrocele was found comparable to that of

phenylbutazone(100mg).(Satoskar,2000)

Ginger doses of 0.5-1.0 g per day have been found to be efficacious

in osteoarthritis and rheumatoid arthritis . (Srinivasan,2008)

Health implications of Antioxidant property


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Health implications of Antioxidant property

ANTIOXIDANT

ACTIVITY OF

CURCUMIN

Anti-inflammatory

Anti-mutagenic &

Cancer preventive

Anti-inflammatoryEffective wound

heal ant

Protection to

Radiation- induced

toxicity

Hepatoprotective

Anti-atherogenic &

Cardio protective

Ameliorates oxidative

stress in diabetes

Protection to nicotine-

induced lung toxicity

Renal protective

Neuroprotective

A ti di b ti t ti l


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Anti diabetic potential

Basch et al., 2003 reported that the aminoacid 4 -hydroxyisoleucine in fenugreek seeds increased glucose

induced insulin release in human and rat pancreatic islet cells;thus; exerting hypoglycemic effects.Fenugreek seeds alsoinhibits the activities of alpha amylase and sucrase involvedin CHO metabolism.

Fibre and gum of fenugreek (52%) which delay gastric

emptying by direct interference with glucose

absorption.(Srinivasan,2005)

Fenugreek seeds (25-50g), garlic(2-3 cloves) and onion(50g)

and turmeric powder (1 pinch),1-6g of cinnamon incorporated

in the daily diet of diabetics serve as an effective supportive

therapy in the prevention and management of long term

complications of diabetics.

A ti C t t ti l f S i


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Anti Cancer property potential of Spices

ANTI CANCER

PROPERTYInhibition of phase-I

enzymes

Suppression of lipid

per oxidation

Free radical

scavenging

Anti- inflammatory

activity

Downregulation of

Antiapoptotic gene

products

Induction of Tumorsuppressor genes

Induction of phase-II

enzymes

Inhibiting ofReactive oxygen

generating enzymes

Activation of

Caspases


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Anti mutagenecity and anti cancer effect

A concentration of 2.5g of curcumin per milliliter was effective at

reducing the acrylamide induced ROS production as well aspreventing the fragmentation of DNA and effects of

cyclotoxicity.(Swedish food administration ,2002)

Allium products reduces the risk of stomach and colorectalcancers.Diallylsulphide of garlic is effective in the detoxification of

carcinogens through its effects on phase I and phaseII

enzymes.(Fleischaur and Arab,2001)

Studies on smokers revealed that administration of curcumin

(1.5g/day) for 30 days resulted in significant reduction in the urinary

excretion of mutagens.(Srinivasan,2008)


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Anti atherogenic and cardioprotective effect

Basch et al; 2003 reported a decrease in total cholesterol levels

in five diabetic patients treated with fenugreek seed powder(25g orally per day) for 21 days

Daily dosage of 300-900mg (equivalent to 1 clove of garlic)

will have a cholesterol lowering effect upto10%

A trial involving 780 patients taking 600-900mg standardized

garlic extract per day as supplement that evidenced a modest

0.41mmol/L decreases in serum cholesterol.

(Stevinson et al.,2006)


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Value added products on spices at HSC&RI,TNAU

Improved dehydration techniques for processing of pepper (piper

nigrum) - Dr.G.Gurumeenakshi and Dr.A. Susheela Thirumaran,2000

Standardization of blended and naturally flavour papaya ready toserve beveragesG.Sindhumathi and Dr.M.R.Premalatha,2002

Dehydration of ginger and garlic paste - G.Rohini priya andDr.S.Kanchana,2003

Processing and Preservation of onions - G.vijaya lakshmi andDr.M.R.Premalatha,2004

Quality characteristics of green pepper cultivars and their changesduring processing and storage - Lakshmi Bharathi andDr.S.Amutha,2005


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Contd

Impact of Entrepreneurship training to farmers on value added fruit

products

J.Selvi and Dr.P.Banumathi,2006

Processing of spiced pineapple Ready-to serve Beverages -T.Amaravathi and Dr.P.Vennila,2007

Popularization and evaluation of spiced mango bar

P.Lakshmi andDr.P.Banumathi,2010

Study on application of chitosan coating to extend the shelf life ofpeeled small onions(Allium ascalonicum)E.Tamilselvi andDr.T.Padmini,2011

Enhancing the shelf life of fresh cut fruits and vegetables usingbiopreservatives-G.Sindhumathi and Dr.S.Amutha, 2011


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Ongoing Research projects-2012

Identification and standardization of spices based ethnic

foods in cuisines of chettinadu -

Dr.P.Banumathi,Dr.R.Saravanakumar &Dr.M.Ilamaran

Standardization ofsous videtechnology for chettinaduspice based ethnic cuisinesA.Thangarajan &

Dr.R.Saravanakumar

Export of Spices from India (0 528 Million tones)


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Indias share in world trade of spices 2010Source: Spice Board of India,2011

Chillies

55%

Turmeric

11%

Coriander

9%

Cumin

8%

pepper

5%

Fenugreek

4%

Tamarind

4% Garlic

4%

Export of Spices from India (0.528 Million tones)

Estimated World trade inspices is 1.10 million tones

valued at 3750 Mln US $

Spices park


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Spices park

Definition:

An industrial park for processing and value addition of Spices

and Spice products which offers the processing facilities at par with theinternational standards

Concept:

The Spice Board will allot the land to prospective privateentrepreneurs for a period of 30 years initially and it can be extended on

mutually agreed conditions. The Private entrepreneurs will develop their

processing plants by availing the common facilities in the Spices Park.

Advantages:

Can directly sell to the exporters

Ensure better pricing for the produce

Spices parks in India


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Spices parks in India

Sl No Location/State Spices Covered Status

1 Chhindwara, Madhya Pradesh Garlic & Chilly Started functioning

2 Puttady, Kerala Pepper &Cardamom Started functioning

3 Guntur, Andhra Pardesh ChilliOperational by Jul-

Aug, 2012

4 Sivaganga, TamilnaduTurmeric, Chilli &

Coriander

Operational by Jul-

Aug, 2012

5 Guna, Madhya Pradesh

Coriander, Fenugreek &

Garlic

Operational by Nov-

Dec, 2012

6 Mehsana, GujaratCumin, Fennel &

Coriander

Waiting for land

clearance

7 Jodhpur, RajasthanCumin, Coriander &

FenugreekCompleted

8 Kota, Rajasthan Coriander, CuminOperational by Jan-

Feb, 2013

9Hamirpur, Himachal Pradesh

Ginger & Turmeric Waiting for land

10Raebareli, Uttar Pradesh

Mint Waiting for land

Quality Standards


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Quality Standards

Definition:

A standard is an agreed, repeatable way of doingsomething.Standard is a published document that contains a

technical specification or other precise criteria designed to be

used consistently as a rule, guideline, or definition.

Who frames the standard ?

Any standard is a collective work. Committees of

manufacturers, users, research organizations, governmentdepartments and consumers work together to draw up

standards that evolve to meet the demands of society and

technology.

BIS has prescribed quality standards for 16 spices spice


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BIS has prescribed quality standards for 16 spices, spice

powders, concentrates and oleoresins.Standards Published Title

IS 1798:1982 Black Pepper, whole and ground (1st revision)

IS 2322:1998Chillies, whole and ground (powdered) (2ndrevision)

IS 13895:1994 Tamarind powder

IS 3576:1994 Turmeric, whole (2nd revision)

IS 1988:1993 Ginger , whole and ground (2nd revision)

IS 4404:1992 Cloves, whole and ground (2nd revision)

IS 2443:1994 Coriander, whole and ground (2nd revision)

IS 7826:1984 Ginger Oleoresin (1st revision)

IS 13663:1993 Chillies oleoresin


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Conclusion


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spices - the true flavor of innovation

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