Emerging Trends in Microwave Processing of Spices and Herbs.

Today, spices are integral part of our food as they provide sensory attributes such as aroma, color, flavour and taste to food. Further their antimicrobial, antioxidant, pharmaceutical and nutritional properties are also well known. Since spices are seasonal so their availability can be extended year round by adopting different preservation techniques.

Structure-function activity of dehydrozingerone and its derivatives as antioxidant and antimicrobial compounds.

Dehydrozingerone, structural half analogue of curcumin, is a phenolic compound isolated from ginger (Zingiber officinale) rhizomes. Dehydrozingerone and several of its derivatives such as glucopyranosides and its tetra acetate derivative and 4-O-acetyl and methyl derivatives of dehydrozingerone were synthesized in the present study. Dehydrozingerone, synthesised with improved yield was used for the synthesis of Dehydrozingerone 4-O-β-D-glucopyranoside (first time report) by modified Koenigs-Knorr-Zemplén method.

An overview on chemical composition, bioactivity and processing of leaves of Cinnamomum tamala.

Dried leaves of Cinnamomum tamala, also known as Indian bay leaves, are a lesser-known spice used in the Indian subcontinent. It imparts a warm, peppery, clove-cinnamon like flavor to a variety of food preparations. Besides food applications, the leaves have also been traditionally used for curing a number of ailments and for other perceived health benefits.

A perception on health benefits of coffee.

Coffee, consumed for its refreshing and stimulating effect, belongs to the tribe Coffea of the subfamily Cinchonoidea of Rubiaceae family. Coffee is a complex chemical mixture composed of several chemicals. It is responsible for a number of bioactivities and a number of compounds accounting for these effects.

Occurrence of antioxidant and radical scavenging proanthocyanidins from the Indian minor spice nagkesar (Mammea longifolia planch and triana syn).

Nagkesar (buds of Mammea longifolia) is extensively used in culinary preparations especially in spice blend in India. Previously thirteen compounds were identified from the medium polar fractions of methanol extract of buds of M. longifolia.

Determination of 2-hydroxy-4-methoxybenzaldehyde in roots of Decalepis hamiltonii (Wight & Arn.) and Hemidesmus indicus R.Br.

The roots of Decalepis hamiltonii and Hemidesmus indicus are aromatic and possess the crystalline compound 2-hydroxy-4-methoxybenzaldehyde as the major compound (> 90%) in their volatile oils. A gas chromatographic procedure was developed for the assay of 2-hydroxy-4-methoxybenzaldehyde in both fresh and dried roots of different origin. Benzyl butyrate was used as the internal standard.

Volatile constituents from Cinnamomum zeylanicum fruit stalks and their antioxidant activities.

Cinnamomum zeylanicum Blume is an important spice and aromatic crop having wide applications in flavoring, perfumery, beverages, and medicines. The steam-distilled volatile oil from cinnamon fruit stalks was analyzed with GC and GC-MS. It showed the presence of hydrocarbons (44.

Acylated and non-acylated flavonol monoglycosides from the Indian minor spice Nagkesar (Mammea longifolia).

A methanol extract of nagkesar (buds of Mammea longifolia), which showed strong radical scavenging activity, yielded 13 compounds by separations using column chromatography and HPLC. Structure elucidation of these compounds was achieved by (1)H and (13)C NMR, including DQF-COSY, TOCSY, DEPT, HMQC, HSQC, and HMBC. They include two new compounds, quercetin 3-O-(2' ',4' 'di-E-p-coumaroyl)-alpha-L-rhamno-pyranoside and quercetin 3-O-(3' ',4' '-di-E-p-coumaroyl)-alpha-L-rhamnopyranoside, along with known compounds kaempferol, quercetin, the isopropylidenedioxy derivative of shikimic acid, kaempferol 3-O-(2' ',4' '-di-E-p-coumaroyl)-alpha-L-rhamnopyranoside, kaempferol 3-O-(3' ',4' '-di-E-p-coumaroyl)-alpha-L-rhamnopyranoside, kaempferol 3-O-alpha-L-rhamnopyranoside, quercetin 3-O-alpha-L-rhamnopyranoside, shikimic acid, kaempferol 3-O-beta-D-glucopyranoside, quercetin 3-O-beta-D-glucopyranoside, and beta-sitosterol 3-O-beta-D-glucopyranoside.