Abstract:
This study describes the volatile flavour compounds and biological activities of several commonly consumed spices including Elettaria cardamomum, Trachyspermum ammi, and Foeniculum vulgare. The volatile flavour profiles of the subject spices were analyzed by simultaneous-distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS) techniques. Antioxidant and antimicrobial activities were also assessed. From the results of the volatile flavour analysis, the spices were foundrich in monoterpenes. A total of 136 volatile oil compounds (VOCs) were detected in E. cardamomum with -terpinyl acetate,1,8-cineole,limonene, linalool, and sabinene as major constituents. In T. ammi, the major volatiles were thymol (50.04%), ?-terpinene (19.13%),?-cymene (18.95%), ß-pinene (2.11%),carvacrol (1.53%). The volatile profile of F. vulgare represented a total of 82 VOCs with E-anethole (36.74%), estragole/methyl chavicol (26.31%), and ß-limonene (15.99%) as the major compounds. In biological activities study, the subject spices exhibited significant antioxidant and antimicrobial activities. Based on the overall results, the analyzed samples were found to be the most promising bioactive spices. Hence, the intake of these spices in daily diet is concluded to be useful to prevent and overcome the diseases and complications involving oxidative stress and microbial diseases.
Page(s):
270-270
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023