Spice Bioactive Compounds: Properties, Applications, and Health Benefits

375 Pages·2022·29.724 MB·English

by  Sajad Ahmad Wani (editor), Ajay Singh (editor), Pradyuman Kumar (editor)

Spice Bioactive Compounds
Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of
abundant bioactive compounds in these spices makes them interesting from a scientific and health
perspective. Extracts obtained from spice materials possess many health benefits and are rich sources
of antioxidants, which suppress reactive oxygen species.
Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such informa-
tion together in one book, presenting all necessary features related to spices and their properties.
Exploring the most recent research related to the extraction, isolation, encapsulation, identification,
and characterization of bioactive compounds present in spices, this book also covers the health ele-
ment of spices and its utilization as a treatment for various disorders.
Key Features:
• Discusses about 14 different spices and their salient features
• Presents the novel technologies used in the extraction, isolation, and identification of bioactive com-
pounds from spices
• Explores the utilization of spices for culinary use in food
Industries such as the food and pharmaceutical industries have great interest in the use of bioactive
compounds for the production of drugs and functional foods. Written by experts in their field, this
book will be useful to anyone in either industry, as well as those who have an interest in the use of
such bioactive compounds for the production of drugs and functional foods.

Spice Bioactive Compounds
Properties, Applications, and Health Benefits
Edited by
Sajad Ahmad Wani
Ajay Singh
Pradyuman Kumar
First edition published 2023
by CRC Press
6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742
and by CRC Press
4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN
CRC Press is an imprint of Taylor & Francis Group, LLC
© 2023 selection and editorial matter, Sajad Ahmad Wani, Ajay Singh, and Pradyuman Kumar; individual chapters, the
contributors
Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume
responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to
trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to
publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know
so we may rectify in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in
any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilm-
ing, and recording, or in any information storage or retrieval system, without written permission from the publishers.
For permission to photocopy or use material electronically from this work, access www.copyright.com or contact the Copy-
right Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. For works that are not avail-
able on CCC please contact [email protected]
Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only for identifica-
tion and explanation without intent to infringe.
ISBN: 978-1-032-06291-4 (hbk)
ISBN: 978-1-032-10447-8 (pbk)
ISBN: 978-1-003-21538-7 (ebk)
DOI: 10.1201/9781003215387
Typeset in Times
by KnowledgeWorks Global Ltd.
Contents
Preface..............................................................................................................................................vii
Contributors ......................................................................................................................................ix
About the Editors ...........................................................................................................................xiii
Chapter 1
Introduction to Spices and Their Bioactive Components ..................................................................1
Jasmeet Kour, Prerna Gupta, Syeda Zahra, Vikas Bansal, Renu Sharma,
Misbah Ajaz, and Ashwani Kumar Khajuria
Chapter 2
Spices and Their Uses in Foods .......................................................................................................23
Nawaz Ahmad Ganie, Sajad Ahmad Wani, Javed Ahmad Wagay, Umar Farooq,
Wasim Yousuf Mir, and Asif Mohiuddin Rather
Chapter 3
Bioactive Compounds in Garlic .......................................................................................................31
Jasmeet Kour, Kawaljeet Kour, Vikas Bansal, Sangeeta, Renu Sharma,
Kanchan Sharma, Mohamed S. Elshikh, and Mona S. Alwahibi
Chapter 4
Bioactive Compounds in Cinnamon ................................................................................................45
Swati Haldar, Anju Tanwar, Ajay Singh, Geeta Mehra, Mukul Sain, and Viney Kumar
Chapter 5
Bioactive Compounds in Turmeric ..................................................................................................71
Vipin Sharma and Happy Dev Sharma
Chapter 6
Bioactive Compounds in Ginger ......................................................................................................93
Jessica Pandohee and Lisa F. M. Lee Nen That
Chapter 7
Bioactive Compounds in Black Pepper ..........................................................................................115
Navneet Kaur, Bhairav Prasad, and Shilpi Ahluwalia
Chapter 8
Bioactive Compounds in Clove ......................................................................................................137
Poornima, Aziza Begum, Mukul Sain, and Amritpal Singh
v
vi Contents
Chapter 9
Bioactive Compounds in Cumin ....................................................................................................165
Abhirup Mitra and Winny Routray
Chapter 10
Bioactive Compounds in Nigella Seeds .........................................................................................187
Kanchan Suri and Shelja Sareen
Chapter 11
Bioactive Components in Saffron ..................................................................................................217
Vandana Sablania, Suradeep Basak, and Vidhu Yadav
Chapter 12
Bioactive Compounds in Mint .......................................................................................................245
Shilpi Ahluwalia and Navneet Kaur
Chapter 13
Bioactive Compounds in Fenugreek ..............................................................................................269
Prajya Arya and Pradyuman Kumar
Chapter 14
Bioactive Compounds in Cardamom .............................................................................................291
Indira Dey Paul
Chapter 15
Bioactive Compounds in Fennel Seed ...........................................................................................315
Upasana Yadav, Isha Kaushik, Srishti Khurana, and Karnika Prakash
Chapter 16
Bioactive Compounds in Coriander ...............................................................................................339
Shweta Suri and Anuradha Dutta
Index ..............................................................................................................................................359
Preface
Nature offered us spices which are a significant part of healthy and nutritious foods. The pres-
ence of abundant bioactive compounds in these spices makes them interesting from health and
scientific points of view. The extracts obtained from spice materials possess a lot of health benefits.
These extracts are rich sources of antioxidants, which suppress reactive oxygen species and related
diseases and disorders. Different industries, like the food industry and pharmaceutical industry,
show interest towards the use of bioactive compounds for the production of drugs and functional
foods. Therefore, collecting such information in a book is a great achievement.
Spice Bioactive Compounds: Properties, Applications, and Health Benefits comprehensively
explores the properties of bioactive compounds present in spices, and the utilization of spices for
culinary use in food. This book has 16 chapters primarily focusing on spice bioactive compounds
from selected spices. It covers the most recent research related to the extraction, isolation, encap-
sulation, identification, and characterization of bioactive compounds present in the spices. It covers
the novel methodologies used in the extraction, isolation, encapsulation, identification, and charac-
terization of bioactive compounds of the spices. It also includes the relationship of bioactive com-
pounds of spices with health. It also includes the antibacterial, antiviral, and antifungal properties
of spices.
vii

Contributors
Shilpi Ahluwalia Mohamed S. Elshikh
Dr SSBUICET, Panjab University Department of Botany and Microbiology
Chandigarh, India College of Science, King Saud University
Riyadh, Saudi Arabia  
Misbah Ajaz
Department of Basic Sciences and Humanities Umar Farooq
Sher-e-Kashmir University of Agricultural Department of Botany
Sciences and Technology Govt. Degree College Shopian
Srinagar, Jammu & Kashmir, India Jammu & Kashmir, India
Mona S. Alwahibi Nawaz Ahmad Ganie
Department of Botany and Microbiology Department of Vegetable Science
College of Science Sher-e-Kashmir University of Agricultural
King Saud University Sciences and Technology
Riyadh, Saudi Arabia   Srinagar, Jammu & Kashmir, India
Prajya Arya Prerna Gupta
Department of Food Engineering and School of Agriculture
Technology Lovely Professional University
Sant Longowal Institute of Engineering and Jalandhar-Phagwara, Punjab, India
Technology
Longowal, Punjab, India Swati Haldar
Drug Discovery and Development
Vikas Bansal Division
Department of Food Technology Patanjali Research Institute
School of Engineering & Technology Haridwar, Uttarakhand, India
Jaipur National University
Jagatpura, Jaipur, India Navneet Kaur
Department of Food Processing and
Suradeep Basak Technology
University Institute of Biotechnology Sri Guru Granth Sahib World
Chandigarh University University
Mohali, Punjab, India Fatehgarh Sahib, India
Aziza Begum Isha Kaushik
Dairy Chemistry Division Department of Food Science & Technology
ICAR-National Dairy Research Institute Chaudhary Charan Singh Haryana Agricultural
Karnal, Haryana, India University
Hisar, Haryana, India 
Anuradha Dutta
Department of Foods and Nutrition Ashwani Kumar Khajuria
Govind Ballabh Pant University of Agriculture Government Degree College for
& Technology Women
Pantnagar, Udham Singh Nagar, Uttarakhand, Kathua, Jammu & Kashmir, India
India
ix