Review on Use of Bioactive Compounds in Some Spices in Food Preservation

Abstract

Spices contain chemical substances such as polyphenols, quinines, flavonols/flavonoids, alkaloids, polypeptides or their oxygen-substituted derivatives. These bioactive compounds are used in food preservation through their antioxidants and antimicrobials activities. The bioactive compounds extracted from them prevent the oxidation of different meat products, oils and dairy products. These compounds also used for increasing shelf life of meat and meat products, milk and milk products, and fruits and fruit products through killing or retarding the growth of both pathogenic and spoilage microorganisms. In addition, they are used as insecticides which provide an opportunity to replace the synthetic compounds which affect human health. Generally, because of their preventing ability and health benefits, bioactive compounds found in spices can be used in food industries as preservative substances.

Lead Exposure of Four Biologically Important Common Branded and Non-branded Spices: Relative Analysis and Health Implication

“…The most essential bioactive compounds in spices are flavonoids, carotenoids, alkaloids, proteins, lipids, fatty acids, phenols, vitamins, minerals, etc. [ 1 , 2 ]. These molecules are biologically significant to the human body as an antioxidant, anti-inflammatory, antimicrobial, anticancer, anti-metabolic, anti-arthritis, anti-asthma, anti-diabetic, anti-obesity, cardio, and liver toxicity protection action [ 1 , 3 , 4 ].…”