spices - the true flavor of innovation
TRANSCRIPT
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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)
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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
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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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ct