Other herbs and spices: mango ginger to wasabi

Ravindran, P. N.; Pillai, Geetha S.; Divakaran, Minoo

doi:10.1533/9780857095688.557

Cited by 23 publications

(24 citation statements)

References 31 publications

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“…The chemical composition of summer savory was revealed in several studies performed on S. hortensis volatile oils and, in fewer cases, extracts. Considering the general composition, the fresh leaves contain moisture (72%), protein (4.2%), fat (1.65%), sugar (4.45%), fibre (8.60%) and ash (2.11%) [ 2 ]. Discussing the composition on a dry weight basis, the main source for bioactive compounds is the volatile oil (up to 5%), triterpenic acids, tannins (up to 8%), mucilage, resins, sugars, mineral salts, etc.…”

Section: Composition Of Satureja Hortensis Lmentioning

confidence: 99%

“…As spice, the distinctive taste of summer savory led to its world-wide use and cultivation. The leaves are used as seasoning in stuffing and meat dishes, especially in Europe, while the sprigs can be boiled with peas or cabbage for improving digestion [ 2 ]. It is one of the ingredients of Herbes de Provence (together with rosemary, thyme and oregano); the extensive use as a spice, with no reported harmful effects suggests that summer savory it is safe for consumption as a spice.…”

Section: Dosage Toxicology Popular and Emerging Usesmentioning

confidence: 99%

“…The flowers, purple or violet white with red peeled on the inside, are grouped at the upper nodes of the branches [ 1 ]. As an aromatic plant, indigenous to southern Europe and Mediterranean area (in our days distributed across both hemispheres, in warmer regions and as a pot culinary herb), its aerial parts (especially the leaves) were traditionally used for culinary purposes and as a medicinal plant [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

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Phytochemical Profile and Biological Activities of Satureja hortensis L.: A Review of the Last Decade

et al. 2018

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Satureja hortensis L. (summer savory) is an annual herbaceous crop, native to Europe and in our days spread and used all over the world. Although its use as spice and medicinal plant is known since ancient times, peer-reviewed studies presenting the scientific data are scarce. The natural products obtained from summer savory (extracts and essential oil) are dominated by polyphenols and flavonoids, responsible for their antioxidant, antimicrobial, antiparasitic, pesticidal, anti-inflammatory, analgesic, hepatoprotective and anticancer properties, among others. The current study presents the progress made in the last decade regarding the potential applications of summer savory, being the first review study focused on S. hortensis, in the same time suggesting future research opportunities, as they appear from the properties of other Satureja species. The available data presenting the properties of summer savory represents a scientific support for application in industry, for developing “clean label” food products.

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Section: Composition Of Satureja Hortensis Lmentioning

confidence: 99%

Section: Dosage Toxicology Popular and Emerging Usesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Phytochemical Profile and Biological Activities of Satureja hortensis L.: A Review of the Last Decade

et al. 2018

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“…Sumac has been traditionally used in many Middle Eastern and Mediterranean countries as a spice, dying agent, and medicinal herb ( Reidel et al, 2017 ). It is widely used as a condiment in Turkey and Iran to enhance the taste of poultry and vegetable dishes ( Ravindran, Pillai & Divakaran, 2012 ). In Arab countries, sumac is mixed with sesame seeds, salt and thyme in the popular spice mixture called za’atar (or dukkah ).…”

Section: Introductionmentioning

confidence: 99%

Volatile profiling in Rhus coriaria fruit (sumac) from three different geographical origins and upon roasting as analyzed via solid-phase microextraction

Farag

Fayek

Reidah

2018

PeerJ

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Rhus coriaria (sumac) is a fruit grown worldwide for its culinary use as a flavoring agent and for its health benefits. Despite several studies on R. coriaria non-volatile metabolites, much less is recognized concerning volatile composition within that genus. In an effort to expand on flavor profile sumac and its food products, we report on volatile profiling from three accessions of different origins including Palestine, Jordan and Egypt in addition to its cold tea and post roasting via headspace solid-phase microextraction (SPME). Under optimized conditions, 74 volatile components were identified belonging to alcohols, aromatics, esters, ethers, furan/aldehyde, hydrocarbons, ketones, monoterpenes, oxides and sesquiterpene hydrocarbons. Major identified components included α-pinene, naphthalene and o-cymene in Palestinian, Jordanian and Egyptian sumac, respectively. Whereas sesquiterpenes amounted for the major volatile class in fresh R. coriaria at ca. 40–58%, furan/aldehydes were the predominant classes in roasted fruits (58%). Volatile abundance data was further subjected to multivariate data analyses revealing furfural and nonanal enrichment in roasted compared to fresh fruits and their cold tea preparation. Seeds exhibited no aroma components which justified their removal in R. coriaria prior to its use as a food flavor. Such knowledge is expected to be the key for understanding the olfactory and taste properties of R. coriaria and its several food products.

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“…Sumac has been traditionally used in many Middle Eastern and Mediterranean countries as a spice, dying agent, and medicinal herb (Reidel et al 2017). It is widely used as a condiment in Turkey and Iran to enhance the taste of poultry and vegetable dishes (Ravindran et al 2012). In Arab countries, sumac is mixed with sesame seeds, salt and thyme in the popular spice mixture called za'atar (or dukkah).…”

Section: Introductionmentioning

confidence: 99%

Peer Review #2 of "Volatile profiling in Rhus coriaria fruit (sumac) from three different geographical origins and upon roasting as analyzed via solid-phase microextraction (v0.2)"

Uekane¹

2018

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Rhus coriaria (Sumac) is a fruit grown worldwide for its fruit culinary use as flavoring agent and health benefits. Despite several studies on R. coriaria non-volatile metabolites, much less is recognized concerning volatiles composition within that genus. In an effort to expand on Sumac flavor profile and in its food products, we report on volatile profiling from 3 accessions of different origins including Palestine, Jordan and Egypt in addition to its cold beverage and post roasting via headspace solid-phase microextraction (SPME).Under optimized conditions, 74 volatile components were identified belonging to alcohols, aromatics, esters, ethers, furan/aldehyde, hydrocarbons, ketones, monoterpenes, oxides and sesquiterpene hydrocarbons. Major identified components included α-pinene, naphthalene and o-cymene in Palestinian, Jordanian and Egyptian Sumac, respectively. Whereas, sesquiterpenes amounted for the major volatile class in fresh R. coriaria at ca. 40-58 %, furan/aldehydes were the predominant classes in roasted fruits (58%). Volatiles abundance data was further subjected to multivariate data analyses revealing furfural and nonanal enrichment in roasted compared to fresh fruits and its cold beverage preparation.Seeds exhibited no aroma components which justify for its removal in R. coriaria prior to its use as food flavor. Such knowledge is expected to be the key for understanding the olfactory and taste properties of R. coriaria and its several food products.PeerJ reviewing PDF |

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Other herbs and spices: mango ginger to wasabi

Cited by 23 publications

References 31 publications

Phytochemical Profile and Biological Activities of Satureja hortensis L.: A Review of the Last Decade

Phytochemical Profile and Biological Activities of Satureja hortensis L.: A Review of the Last Decade

Volatile profiling in Rhus coriaria fruit (sumac) from three different geographical origins and upon roasting as analyzed via solid-phase microextraction

Peer Review #2 of "Volatile profiling in Rhus coriaria fruit (sumac) from three different geographical origins and upon roasting as analyzed via solid-phase microextraction (v0.2)"

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