Handbook of Herbs and Spices: Volume 2 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The reference for people involved in the study, cultivation, trade, and use of spices and herbs is written largely by scientists in plant and pharmaceutical sciences from India and other tropical countries. The first part deals with health benefits and the use of herbs and spices as antimicrobials and antioxidants; among the discussions are screening for health effects of herbs, and under-utilized herbs and spices. The second provides detailed information on individual spices, with a brief description, classification, production, cultivation, post-harvest handling, uses in food processing, the chemical structure and functional properties of important compounds extracted, and quality specification. Co-published by CRC Press and Woodhead Publishing. Handbook of herbs and spices Volume 2......Page 1 Back Cover......Page 2 Related titles from Woodhead’s food science, technology and nutrition list:......Page 4 Copyright Info......Page 6 TOC......Page 7 Contributors......Page 12 1.1 Introduction to herbs and spices......Page 16 1.2 Uses of herbs and spices......Page 18 1.3 Active plant constituents......Page 19 1.4 The structure of this book......Page 20 1.5 References......Page 23 Part I General issues......Page 24 2.1 Introduction......Page 25 2.2.3 Classification based on growth habit......Page 26 2.3 Production, consumption and processing......Page 27 2.4.2 Antioxidant properties......Page 29 2.4.3 Antimicrobial properties......Page 32 2.4.5 Medicinal properties......Page 34 2.5 Sources of further information......Page 35 3.2 Barriers to the use of herb and spice essential oils as antimicrobials in foods......Page 36 3.3 Measuring antimicrobial activity......Page 37 3.4 Studies in vitro......Page 40 3.5 Applications in food systems......Page 41 3.6 Mode of action and development of resistance......Page 46 3.9 References......Page 48 4.1 Introduction......Page 55 4.2.1 Cell-based assays......Page 56 4.2.3 Fluorescence assays......Page 57 4.3 Throughput vs content assays......Page 58 4.5 Screening bio-active compounds......Page 59 4.6.1 Single target screening......Page 60 4.6.2 Genomics-based screening......Page 61 4.7.1 Technological: automation, miniaturization, novel detection methods......Page 63 4.7.3 High information content screening/systems biology......Page 64 4.9 References......Page 65 5.2 Sweet flag......Page 67 5.2.1 Origin and distribution......Page 68 5.2.3 Cultivation and production......Page 69 5.2.4 Chemistry......Page 70 5.2.5 Functional properties and toxicology......Page 72 5.2.6 Uses......Page 73 5.3.2 Origin and distribution......Page 74 5.3.4 Chemistry......Page 75 5.3.6 Harvesting and processing......Page 76 5.3.8 Functional properties and toxicology......Page 77 5.4.1 Origin and distribution......Page 78 5.4.3 Chemistry......Page 79 5.4.6 Cultivation and production......Page 80 5.4.9 End uses......Page 81 5.5.1 Origin and distribution......Page 83 5.5.4 Cultivation and production......Page 84 5.5.7 End uses......Page 85 5.6.2 Botany and description......Page 86 5.6.7 End uses......Page 87 5.7.3 Botany and description......Page 88 5.7.6 Cultivation and production......Page 89 5.7.8 Biological activity......Page 90 5.8.1 Origin and distribution......Page 91 5.8.6 Harvesting and processing......Page 92 5.8.7 Produce and products......Page 93 5.8.9 End uses......Page 94 5.9.3 Chemistry......Page 95 5.9.7 Functional properties and toxicology......Page 96 5.10.3 Chemistry......Page 97 5.10.6 Harvesting and processing......Page 98 5.11 Betel vine......Page 99 5.11.3 Botany and description......Page 100 5.11.6 Cultivation and production......Page 101 5.11.7 Harvesting and processing......Page 102 5.12 Pomegranate......Page 103 5.12.2 Chemistry......Page 104 5.13 Summer savory......Page 105 5.13.4 Chemistry......Page 106 5.13.5 Cultivation and production......Page 107 5.14 Winter savory......Page 108 5.15.1 Mango ginger......Page 109 5.15.2 Lovage......Page 110 5.15.3 Zanthoxylum spp.......Page 111 5.16 References......Page 112 Part II Particular herbs and spices......Page 118 6.2 Production......Page 119 6.3 Cultivation......Page 120 6.4 Chemical structure......Page 121 6.5 Main uses in food processing......Page 123 6.6 Functional properties and toxicity......Page 124 6.7.1 Specification for whole seed......Page 125 6.7.2 Volatile oil and oleoresins......Page 126 6.8 References......Page 127 7.1 Introduction and description......Page 129 7.1.1. Etymology......Page 130 7.2.1 Origin and distribution......Page 131 7.3.2 Berry oil......Page 132 7.3.4 Leaf oil......Page 135 7.4.1 Propagation......Page 137 7.4.4 Harvesting, processing and storage......Page 141 7.4.5 Diseases......Page 142 7.5.1 Food industry......Page 143 7.6.2 Fungicide......Page 144 7.6.6 Antioxidant......Page 145 7.7.1 Specifications......Page 146 7.7.5 Pesticide residues......Page 149 7.8 References......Page 150 8.1 Introduction and description......Page 152 8.2.4 Manure and fertilizers......Page 153 8.2.9 Harvesting......Page 154 8.3 Uses......Page 155 8.4 Sources of further information......Page 156 9.1.1 Botanical description......Page 157 9.3 Chemical composition......Page 158 9.4.4 Sowing time......Page 159 9.4.9 Irrigation......Page 160 9.6 Diseases, pests and the use of pesticides......Page 161 9.6.4 Stem gall......Page 162 9.7.1 Quality of produce......Page 163 9.7.2 Factors influencing seed quality......Page 164 9.7.3 Quality and marketing......Page 165 9.7.4 Limits of contaminants in importing countries......Page 166 9.8.1 Volatile oil......Page 169 9.8.6 Organic spices......Page 170 9.10 References......Page 171 Appendix I Maximum pesticide residue limits in the Netherlands and the UK......Page 172 Appendix II Maximum residue levels fixed for spices as per the German legislation and pesticide residue limits prescribed by Spain......Page 173 10.2 Chemical composition......Page 174 10.3.1 Production......Page 175 10.3.2 Cultivation......Page 176 10.3.4 Harvesting......Page 177 10.4.1 Present uses in food......Page 178 10.5.1 Pharmacological effects......Page 179 10.5.2 Antimicrobial action......Page 180 10.5.4 Paramedical usage......Page 181 10.5.8 Toxicity of Pelargonium species......Page 182 10.6.1 Quality specification of the essential oil (CAS: 8000-46-2)......Page 183 10.6.3 Detection of adulteration......Page 184 10.7 References......Page 185 11.2.2 Chemistry of the essential oils of different lavenders......Page 191 11.3.1 Lavender grown for oil production......Page 192 11.3.3 Organic lavender oil......Page 193 11.4.3 Paramedical uses......Page 194 11.5.1 Pharmacological effects......Page 195 11.5.2 Physiological effect......Page 196 11.5.3 Psychological effects......Page 197 11.5.5 Other properties of lavender oil or its components......Page 198 11.5.6 Toxicity of lavender essential oils......Page 199 11.6.2 Lavandin oil......Page 200 11.6.3 Lavender and lavandin absolute and concrete......Page 201 11.7 References......Page 202 12.1.1 Botany......Page 208 12.2 Chemical composition......Page 210 12.2.1 Nutritional value......Page 211 12.3 Production and cultivation......Page 212 12.4.2 As flavouring......Page 213 12.5 Properties......Page 214 12.7 References......Page 216 13.1 Introduction and description......Page 218 13.2 Chemical structure......Page 219 13.3 Cultivation......Page 220 13.4 Main uses in food processing......Page 221 13.5 Functional properties and toxicity......Page 222 13.6.2 Volatile oil and fixed oils......Page 224 13.6.3 Adulteration......Page 225 13.7 References......Page 226 14.1.2 Taxonomy and geographical distribution......Page 227 14.2.1 Chemical composition of Origanum species and their volatile oils......Page 228 14.2.2 Chemotaxonomy......Page 229 14.3.2 Cultivation......Page 231 14.3.3 Harvest......Page 232 14.3.4 Breeding......Page 233 14.4.3 Food-preserving properties......Page 234 14.5.1 Antioxidant properties......Page 235 14.5.2 Antimicrobial properties......Page 236 14.6 Quality specifications and commercial issues......Page 237 14.7 References......Page 238 15.1 Introduction and description......Page 242 15.2 Chemical composition......Page 244 15.3.1 Cultivars......Page 245 15.3.7 Weed control......Page 246 15.4 Organic farming......Page 247 15.5 General uses......Page 250 15.6.2 Storage......Page 251 15.6.4 Physiochemical properties......Page 252 15.7 References......Page 253 16.1 Introduction and description......Page 255 16.2 Chemical composition......Page 256 16.3.3 Fertilizers and growth regulators......Page 257 16.4 Post-harvest technology......Page 258 16.4.2 Extraction of other active compounds......Page 259 16.5.2 Medicine......Page 260 16.5.5 Herbal pesticide......Page 262 16.6.1 Disease......Page 263 16.8 References......Page 264 17.1.1 Classification and species relationship......Page 268 17.1.2 Morphology and biology......Page 269 17.2.1 Lipids......Page 271 17.2.2 Proteins......Page 275 17.2.4 Minerals......Page 277 17.2.5 Vitamins......Page 278 17.2.6 Antinutritional factors......Page 279 17.3 Production......Page 280 17.3.1 Crop adaptation......Page 281 17.3.5 Tillage and planting......Page 283 17.3.6 Nutrient management......Page 284 17.3.8 Water management......Page 285 17.3.10 Harvesting and threshing......Page 286 17.4 Processing......Page 287 17.4.2 Oil extraction......Page 288 17.4.4 Cake and meal......Page 289 17.4.5 Protein concentrates and isolates......Page 290 17.5.1 Human food......Page 291 17.5.2 Animal food......Page 293 17.5.4 Medicinal uses......Page 294 17.6 Future research needs......Page 295 17.7 References......Page 296 18.1.1 Morphology......Page 302 18.1.2 Related species......Page 303 18.2 Histology......Page 304 18.3.3 Harvesting......Page 305 18.4.1 Culinary uses......Page 306 18.5 References......Page 307 19.1.2 Systematic botany......Page 309 19.2 Chemical structure......Page 310 19.2.1 Essential oil......Page 311 19.2.3 Tannins and other phenolic compounds......Page 312 19.2.4 Further compounds......Page 314 19.3.2 Propagation......Page 315 19.3.4 Harvesting......Page 316 19.3.6 Packaging and storage......Page 317 19.4.1 Fresh and dried herb......Page 318 19.4.2 Thyme extracts and processed products......Page 319 19.5.1 Antimicrobial activity of thyme oil......Page 322 19.5.4 Thyme as an antioxidative agent......Page 323 19.5.7 Mutagenicity......Page 324 19.6.1 Specifications......Page 325 19.6.2 Thyme in pharmacopoeias......Page 326 19.6.3 Adulteration......Page 328 19.7 References......Page 330 20.1.1 Historical background......Page 334 20.1.2 Plant description......Page 335 20.2 Production and trade......Page 337 20.3.2 Propagation......Page 338 20.3.4 Field establishment......Page 339 20.3.8 Diseases and pests......Page 340 20.3.9 Flowering and pollination......Page 341 20.4.1 Post-production activities......Page 342 20.4.2 Flavour constituents......Page 349 20.6.1 Vanilla extract......Page 350 20.6.3 Vanilla sugar......Page 351 20.8 Quality issues and adulteration......Page 352 20.8.1 Substitutes, adulterants and additives......Page 354 20.8.2 Detection of adulteration......Page 357 20.9.1 Tissue culture technique......Page 358 20.9.3 Use of isolated and purified enzymes......Page 359 20.10 Future outlook......Page 360 20.11 References......Page 361 Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have increasingly been used as natural preservatives and for their potential health-promoting properties. The Handbook of Herbs and Spices Volume 2 provides an essential reference for manufacturers wishing to make the most of these important ingredients. The main body of the handbook consists of 15 chapters covering key spices and herbs. Chapters cover key issues from definition and classification to chemical structure, cultivation, uses in food processing, functional properties and quality issues. Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues.

• Authoritative coverage of more than 50 major herbs and spices
• Provides detailed information on chemical structure, cultivation and definition
• Incorporates safety issues, production, main uses, health issues and regulations

Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues. Authoritative coverage of more than 50 major herbs and spices Provides detailed information on chemical structure, cultivation and definition Incorporates safety issues, production, main uses, health issues and regulations Together with its companion volumes, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues This is a comprehensive handbook for food processors covering over 30 major herbs and spices. It is introduced with general information about the spices trade, and quality and safety issues, followed by details on individual herbs and spices