Handbook of Herbs and Spices:

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