Handbook of herbs and spices
© 2004, Woodhead Publishing Ltd
Related titles from Woodhead’s food science, technology and nutrition list:
Handbook of herbs and spices Volume 1 (ISBN 1 85573 562 8)
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
been increasingly used as natural preservatives and for their potential health-promoting
properties, for example as antioxidants. Edited by a leading authority in the field, and with
a distinguished international team of contributors, the Handbook of herbs and spices
provides an essential reference for manufacturers wishing to make the most of these
important ingredients. A first group of chapters looks at general issues including quality
indices for conventional and organically produced herbs, spices and their essential oils. The
main body of the handbook consists of over twenty chapters covering key spices and herbs
from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Chapters cover
key issues from definition and classification to chemical structure, cultivation and postharvest processing, uses in food processing, functional properties, regulatory issues, quality
indices and methods of analysis.
Antioxidants in food (ISBN 1 85573 463 X)
Antioxidants are an increasingly important ingredient in food processing, as they inhibit the
development of oxidative rancidity in fat-based foods, particularly meat, dairy products and
fried foods. Recent research suggests that they play a role in limiting cardiovascular disease
and cancers. This book provides a review of the functional role of antioxidants and discusses
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antioxidants in response to the increasing consumer scepticism over synthetic ingredients.
Natural antimicrobials for the minimal processing of foods (ISBN 1 85573 669 1)
Consumers demand food products with fewer synthetic additives but increased safety and
shelf-life. These demands have increased the importance of natural antimicrobials which
prevent the growth of pathogenic and spoilage micro-organisms. Edited by a leading expert
in the field, this important collection reviews the range of key antimicrobials together with
their applications in food processing. There are chapters on antimicrobials such as nisin and
chitosan, applications in such areas as postharvest storage of fruits and vegetables, and ways
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© 2004, Woodhead Publishing Ltd
Handbook of herbs and spices
Volume 2
Edited by
K. V. Peter
CRC Press
Boca Raton Boston New York Washington, DC
Cambridge England
© 2004, Woodhead Publishing Ltd
Published by Woodhead Publishing Limited, Abington Hall, Abington
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© 2004, Woodhead Publishing Ltd
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© 2004, Woodhead Publishing Ltd
Contents
List of contributors
1 Introduction
K. V. Peter, Kerala Agricultural University, India and K. Nirmal Babu,
Indian Institute of Spices Research, India
1.1
Introduction to herbs and spices
1.2
Uses of herbs and spices
1.3
Active plant constituents
1.4
The structure of this book
1.5
References
Part I General issues
2 The functional role of herbal spices
M. R. Shylaja and K. V. Peter, Kerala Agricultural University, India
2.1
Introduction
2.2
Classification
2.3
Production, consumption and processing
2.4
Functional properties
2.5
Sources of further information
3 Herbs and spices and antimicrobials
C. C. Tassou, National Agricultural Research Foundation, Greece, and G.-J.
E. Nychas and P. N. Skandamis, Agricultural University of Athens, Greece
3.1
Introduction
3.2
Barriers to the use of herb and spice essential oils as antimicrobials
in foods
3.3
Measuring antimicrobial activity
3.4
Studies in vitro
3.5
Applications in food systems
3.6
Mode of action and development of resistance
3.7
Legislation
© 2004, Woodhead Publishing Ltd
vi
Contents
3.8
3.9
Future prospects and multifactorial preservation
References
4 Screening for health effects of herbs
R. Rodenburg, TNO Pharma, The Netherlands
4.1
Introduction
4.2
Types of assays
4.3
Throughput vs content assays
4.4
Assay quality
4.5
Screening bio-active compounds
4.6
Screening experiments for anti-inflammatory properties
4.7
Future trends
4.8
Sources of further information
4.9
References
5 Under-utilized herbs and spices
P. N. Ravindran and Geetha S. Pillai, Centre for Medicinal Plants Research,
India and K. Nirmal Babu, Indian Institute of Spices Research, India
5.1
Introduction
5.2
Sweet flag
5.3
Greater galangal
5.4
Angelica
5.5
Horseradish
5.6
Black caraway
5.7
Capers
5.8
Asafoetida
5.9
Hyssop
5.10 Galangal
5.11 Betel vine
5.12 Pomegranate
5.13 Summer savory
5.14 Winter savory
5.15 Other
5.16 References
Part II
Particular herbs and spices
6 Ajowan
S. K. Malhotra and O. P. Vijay, National Research Centre on Seed Spices,
India
6.1
Introduction and description
6.2
Production
6.3
Cultivation
6.4
Chemical structure
6.5
Main uses in food processing
6.6
Functional properties and toxicity
6.7
Quality issues
6.8
References
© 2004, Woodhead Publishing Ltd
Contents
7 Allspice
B. Krishnamoorthy and J. Rema, Indian Institute of Spices Research, India
7.1
Introduction and description
7.2
Production and trade
7.3
Chemical composition
7.4
Cultivation
7.5
Uses
7.6
Functional properties
7.7
Quality issues and adulteration
7.8
References
8 Chervil
A. A. Farooqi and K. N. Srinivasappa, University of Agricultural Sciences,
India
8.1
Introduction and description
8.2
Cultivation and production technology
8.3
Uses
8.4
Sources of further information
9 Coriander
M. M. Sharma and R.K. Sharma, Rajasthan Agricultural University, India
9.1
Introduction and description
9.2
Origin and distribution
9.3
Chemical composition
9.4
Cultivation and post-harvest practices
9.5
Uses
9.6
Diseases, pests and the use of pesticides
9.7
Quality issues
9.8
Value addition
9.9
Future research trends
9.10 References
Appendix I
Appendix II
10 Geranium
M. T. Lis-Balchin, South Bank University, UK
10.1 Introduction
10.2 Chemical composition
10.3 Production and cultivation
10.4 Main uses in food processing and perfumery
10.5 Functional properties
10.6 Quality issues and adulteration
10.7 References
11 Lavender
M. T. Lis-Balchin, South Bank University, UK
11.1 Introduction
11.2 Chemical composition
11.3 Production
© 2004, Woodhead Publishing Ltd
vii
viii
Contents
11.4
11.5
11.6
11.7
Uses in food processing, perfumery and paramedical spheres
Functional properties and toxicity
Quality issues and adulteration
References
12 Mustard
J. Thomas, K. M. Kuruvilla and T. K. Hrideek, ICRI Spices Board, India
12.1 Introduction and description
12.2 Chemical composition
12.3 Production and cultivation
12.4 Uses
12.5 Properties
12.6 Quality specifications
12.7 References
13 Nigella
S. K. Malhotra, National Research Centre on Seed Spices, India
13.1 Introduction and description
13.2 Chemical structure
13.3 Cultivation
13.4 Main uses in food processing
13.5 Functional properties and toxicity
13.6 Quality specifications and adulteration
13.7 References
14 Oregano
S. E. Kintzios, Agricultural University of Athens, Greece
14.1 Introduction and description
14.2 Chemical structure
14.3 Production and cultivation
14.4 Main uses in food processing and medicine
14.5 Functional properties
14.6 Quality specifications and commercial issues
14.7 References
15 Parsley
D. J. Charles, Frontier Natural Products, USA
15.1 Introduction and description
15.2 Chemical composition
15.3 Production and cultivation
15.4 Organic farming
15.5 General uses
15.6 Essential oils and their physicochemical properties
15.7 References
16 Rosemary
B. Sasikumar, Indian Institute of Spices Research, India
16.1 Introduction and description
16.2 Chemical composition
16.3 Production and cultivation
© 2004, Woodhead Publishing Ltd
Contents
16.4
16.5
16.6
16.7
16.8
Post-harvest technology
Uses
Toxicology and disease
Conclusion
References
17 Sesame
D. M. Hegde, Directorate of Oilseeds Research, India
17.1 Introduction
17.2 Chemical composition
17.3 Production
17.4 Processing
17.5 Uses
17.6 Future research needs
17.7 References
18 Star anise
C. K. George, Peermade Development Society, India
18.1 Introduction, morphology and related species
18.2 Histology
18.3 Production and cultivation
18.4 Main uses
18.5 References
19 Thyme
E. Stahl-Biskup, University of Hamburg, Germany and R. P. Venskutonis,
Kaunas University of Technology, Lithuania
19.1 Introduction
19.2 Chemical structure
19.3 Production
19.4 Main uses in food processing
19.5 Functional properties and toxicity
19.6 Quality specifications and issues
19.7 References
20 Vanilla
C. C. de Guzman, University of the Philippines Los Baños, Philippines
20.1 Introduction and description
20.2 Production and trade
20.3 Cultivation
20.4 Harvesting, yield and post-production activities
20.5 Uses
20.6 Vanilla products
20.7 Functional properties
20.8 Quality issues and adulteration
20.9 Improving production of natural vanillin
20.10 Future outlook
20.11 References
© 2004, Woodhead Publishing Ltd
ix
Contributors
(* = main point of contact)
Chapter 1
Chapter 3
Professor K. V. Peter*
Kerala Agricultural University
KAU – PO, Vellanikkara
Thrissur, Kerala State
India – 680656
Dr C. C. Tassou
National Agricultural Research Foundation
Institute of Technology of Agricultural
Products
S Venizelou 1
Lycovrisi 14123
Greece
Tel: 0487 2370034
Fax: 0487 2370019
E-mail: vckau@sancharnet.in
kvptr@yahoo.com
Dr K. Nirmal Babu
Indian Institute of Spices Research
Calicut – 673 012
India
Tel: 0495 2731410
Fax: 0495 2730294
E-mail: nirmalbabu30@hotmail.com
Chapter 2
Tel: +30 210 2845940
Fax: +30 210 2840740
E-mail: microlab.itap@nagref.gr
Professor G.-J. E. Nychas* and
Dr P. N. Skandamis
Agricultural University of Athens
Department of Food Science and
Technology
Iera Odos 75
Athens 11855
Greece
M. R. Shylaja and Professor K. V. Peter*
Kerala Agricultural University
P O KAU 680656, Vellanikkara
Thrissur, Kerala State
India – 680656
Tel/Fax: +30 10 529 4693
E-mail: gjn@aua.gr
Tel: 0487 2370034
Fax: 0487 2370019
E-mail: vckau@sancharnet.in
kvptr@yahoo.com
mrshyla@rediffmail.com
Dr R. Rodenburg
TNO Pharma
Utrechtseweg 48
3704HE Zeist
The Netherlands
© 2004, Woodhead Publishing Ltd
Chapter 4
Contributors
Tel: +31 30 6944844
Fax: +31 30 6944845
E-mail: pharma-office@pharma.tno.nl
Chapter 5
P. N. Ravindran* and G. S. Pillai
Centre for Medicinal Plants Research
Arya Vaidya Sala
Kottakkal – 676 503
Kerala
India
Tel: 0483 2743430
Fax: 0483 2742572/2742210
E-mail: avscmpr@sify.com
avscmpr@yahoo.co.in
Dr K. Nirmal Babu
Indian Institute of Spices Research
Calicut – 676 012
India
Chapter 8
Dr A. A. Farooqi* and K. N. Srinivasappa
Division of Horticulture
University of Agricultural Sciences
GKVK
Bangalore
India
E-mail: azharfarooqi@sify.com
Chapter 9
Dr M. M. Sharma* and Dr R. K. Sharma
Rajasthan Agricultural University
Bikaner
India
E-mail: mmohanrau@yahoo.com
Chapter 10
Tel: 0495 2731410
Fax: 0495 2730294
E-mail: nirmalbabu30@hotmail.com
Dr M. T. Lis-Balchin
School of Applied Science
South Bank University
103 Borough Road
London SE1 0AA
Chapter 6
E-mail: lisbalmt@lsbu.ac.uk
Dr S. K. Malhotra* and Dr O. P. Vijay
National Research Centre on Seed Spices
Ajmer – 305 206
Rajasthan
India
Tel: +91 145 2680955
Fax: +91 145 2443238
E-mail: malhotraskraj@yahoo.com
xi
Chapter 11
Dr M. T. Lis-Balchin
School of Applied Science
South Bank University
103 Borough Road
London SE1 0AA
E-mail: lisbalmt@lsbu.ac.uk
Chapter 7
Mr B. Krishnamoorthy* and Dr J. Rema
Indian Institute of Spices Research
Calicut 673 012
Kerala
India
E-mail: bkrishnamoorthy@rediffmail.com
remachaithram@yahoo.co.in
© 2004, Woodhead Publishing Ltd
Chapter 12
Dr J. Thomas*, K. M. Kuruvilla and
T. K. Hrideek
ICRI Spices Board
Kailasanadu PO
Kerala, India – 685 553
E-mail: jtkotmala@hotmail.com
xii
Contributors
Chapter 13
Chapter 17
Dr S. K. Malhotra
National Research Centre on Seed Spices
Ajmer – 305 206
Rajasthan
India
Dr D. M. Hegde
Directorate of Oilseeds Research
Rajendranagar
Hyderabad – 500 030
Andhra Pradesh
India
Tel: +91 040 24015222
Fax: +91 040 24017969
Tel: +91 145 2680955
Fax: +91 145 2443238
E-mail: malhotraskraj@yahoo.com
E-mail: dmhegde@rediffmail.com
Chapter 14
Chapter 18
Professor S. Kintzios
Laboratory of Plant Physiology
Agricultural University of Athens
Iera Odos 75
11855 Athens
Greece
C.K. George
Peermade Development Society
Post Box 11
Peermade – 685531
Idukki Dist.
Kerala
India
Tel: +3210 5294292
Fax: +3210 5294286
E-mail: skin@aua.gr
E-mail: ckgeorge@vsnl.com
Chapter 19
Chapter 15
Dr D. J. Charles
Frontier Natural Products Co-op
3021 78th Street
Norway, IA
52318
USA
E-mail: denys.charles@frontiercoop.com
Professor E. Stahl-Biskup*
University of Hamburg
Institute of Pharmacy
Department of Pharmaceutical Biology and
Microbiology
Bundesstrasse 45
D-20146 Hamburg
Germany
Chapter 16
Tel: +49 (0)40 42838 3896
Fax: +49 (0)40 42838 3895
E-mail: elisabeth.stahl-biskup
@uni-hamburg.de
Dr B. Sasikumar
Indian Institute of Spices Research
Marikunnu (PO)
Calicut – 673 012
Kerala
India
Professor R. P. Venskutonis
Head of Department of Food Technology
Radvilenu pl. 19
Kaunas
LT – 3028
Lithuania
Tel: 91 495 2731410
Fax: 91 495 2730294
Email: bhaskaransasikumar@yahoo.com
Tel: +370 37 456426
Fax: +370 37 456647
E-mail: rimas.venskutonis@ktu.lt
© 2004, Woodhead Publishing Ltd
Contributors
Chapter 20
Dr C. C. de Guzman
Department of Horticulture
College of Agriculture
University of the Philippines Los Baños
Los Baños
© 2004, Woodhead Publishing Ltd
Laguna 4031
Philippines
Tel: (63-49) 536 2448
Fax: (63-49) 536 2478
E-mail: tanchodg@lb.msc.net.ph
xiii
1
Introduction
K. V. Peter, Kerala Agricultural University, India and K. Nirmal Babu,
Indian Institute of Spices Research, India
1.1 Introduction to herbs and spices
The history of herbs and spices is as long as the history of mankind. People have used these
plants since earliest times. No other commodity has played a more pivotal role in the
development of modern civilization as spices. The lives of people and plants are more
entwined than is often realized. Some herbs have the power to change our physiological
functioning, they have revolutionized medicine, created fortunes for those who grow,
process and treat them, and in many cases have assumed social and religious significance.
Herbs have changed the course of history and in economic terms have greater importance as
ingredients in food and medicine, perfumery, cosmetics and garden plants. The knowledge
of herbs has been handed down from generation to generation for thousands of years
(Brown, 1995). Wars have been fought and lands conquered for the sake of these plants.
Even today we continue to depend on herbs and spices for many of our newest medicines,
chemicals and flavours and they are used in culinary preparations, perfumery and cosmetics.
Many medicinal herbs are also food, oil and fibre plants and have always been grown for a
range of purposes (Parry, 1969; Rosengarten, 1973; Andi et al., 1997).
The term ‘herb’ has more than one definition. In the most generally accepted sense,
herbs are plants valued for their medicinal and aromatic properties and are often grown
and harvested for these unique properties. Some of the earliest of herb gardens were
planted about 4000 years ago in Egypt. Herb growing was often associated with temples,
which required herbs and sacred flowers for daily worship and rituals. Both horticulture
and botany began with the study of herbs. The earliest gardens were herb gardens. The
present-day concept of a herb garden has developed largely from ancient Egyptian,
Christian and Islamic traditions. In most parts of the world, herbs are grown mainly as
field crops or on a small scale as a catch-crop among vegetables and ornamentals as they
were thousands of years ago. The cultivation requirements of some of the most important
herbs are given in Table 1.1.
© 2004, Woodhead Publishing Ltd
2
Handbook of herbs and s
Table 1.1
Cultivating requirements and uses
Plant
Propagation
Common uses
Anise
Annual. Seeds are sown in a dry, light
soil in early summer. Seedlings should
be thinned to inches apart. Anise needs
120 frost-free days to produce fully
ripened seed heads.
The aromatic seeds are used in
cooking, in pot-pourris and in some
simple home remedies.
Basil
Perennial. Grows easily from seed. It is
The leaves are a classic complement to
frost sensitive. Basil needs medium-rich, tomatoes; they are also used to flavour
well-drained soil and full sun. Pinch off
salads, sauces and vegetables.
tips and flower buds to promote bushiness.
Chervil
(Anthriscus
cerefolium)
Annual and resembles parsley. Seeds are
sown in spring. Thin to 15 cm (6 inches)
apart. Likes moist, well-drained soil and
partial shade. Will self-sow.
The leaves, with their delicate aniselike flavour, are often used in soups
and salads.
Lavender
Perennial, with many varieties. English
lavender is the hardiest. Mulch it over
the winter. Propagation is easiest by root
division. Likes full sun and alkaline,
gravelly soil.
Grown for its fragrance in the garden
and to be used in pot-pourris and
sachets.
Oregano
Perennial. Prefers well-drained, slightly
alkaline soil and full sun. Propagate by
seed, root division or cuttings.
The leaves are a favorite seasoning for
pizza and other Italian dishes.
Parsley
(Petroselinum
crispum)
Biennial, usually grown as an annual.
Both types like a rich, well-drained soil
and full sun or partial shade. Parsley seeds
seeds germinate slowly. Be patient; keep
the soil moist. Thin to (20 cm) 8 inches
apart.
Curly leaved parsley is popular as
garnish, but flat leaved (Italian) parsley
is more flavourful and is used as
addition to salads and sauces. Parsley
tea makes a healthful tonic.
Rosemary
Perennial, grown indoors in cold climates.
Rosemary needs full sun, and a sandy
well-limed soil. Cut it back after flowering to prevent it from becoming leggy.
Propagate by layering or cuttings. This
is an aromatic flavouring for meat and
poultry dishes. Also used for making
wreaths.
Savory
Winter savory, a perennial, has a peppery, Savory is used to flavour sausages and
pungent flavour. Summer savory, an
other meats and is sometimes included
annual, is similar but more delicate. Plant in a bouquet garni.
seeds of summer savory in a rich, light,
moist soil; thin to 20 cm (8 inches) apart.
Winter savory thrives in poorer soil and
with less water. It can be propagated by
seed, division or cuttings.
Thyme
Perennial. There are many species and
varieties including lemon, English, golden
and garden. The garden variety is the most
popular for cooking. Thyme grows well in
dry sloping sides; pruning after flowering
will keep it from getting woody.
Propagated by cuttings.
Source: Reader’s Digest (1990).
© 2004, Woodhead Publishing Ltd
The leaves add pungent taste to meats
and vegetables; thyme sprigs are a
main ingredient in bouquet garnishing
for soups and stews.
Introduction
3
1.2 Uses of herbs and spices
Herbs and spices have tremendous importance in the way we live, as ingredients in food,
alcoholic beverages, medicine, perfumery, cosmetics, colouring and also as garden plants.
Spices and herbs are used in foods to impart flavour, pungency and colour. They also have
antioxidant, antimicrobial, pharmaceutical and nutritional properties. In addition to the
known direct effects, the use of these plants can also lead to complex secondary effects such
as salt and sugar reduction, improvement of texture and prevention of food spoilage. The
basic effects of spices when used in cooking and confectionery can be for flavouring,
deodorizing/masking, pungency and colouring (Table 1.2). They are also used to make food
and confectionery more appetizing and palatable. Some spices, such as turmeric and
paprika, are used more for imparting an attractive colour than for enhancing taste. The
major colour components of spices are given in Table 1.3. Because of their antioxidant and
Table 1.2
Basic uses of herbs and spices
Basic function
Major function
Subfunction
Flavouring
Parsley, cinnamon, allspice, dill, mint,
tarragon, cumin, marjoram, star anise,
basil, anise, mace, nutmeg, fennel,
sesame, vanilla, fenugreek, cardamom,
celery
Garlic, savory, bay leaves, clove, leek,
thyme, rosemary, caraway, sage,
oregano, onion, coriander
Garlic, savory, bay leaves, clove, leek,
thyme, rosemary, caraway, sage,
oregano, onion, coriander, Japanese
pepper, mustard, ginger, horseradish,
red pepper, pepper
Garlic, onion, bay leaves, clove,
thyme, rosemary, caraway, sage,
savory, coriander, pepper, oregano,
horseradish, Japanese pepper, saffron,
ginger, leek, mustard
Deodorizing/
masking
Pungency
Colouring
Parsley, pepper, allspice, mint,
tarragon, cumin, star anise, mace,
fennel, sesame, cardamom, mustard,
cinnamon, vanilla, horseradish,
Japanese pepper, nutmeg, ginger
Paprika, turmeric, saffron
Source: Ravindran et al. (2002).
Table 1.3
Colour components in spices
Colour component
Tint
Spice
Carotenoid
β-carotene
Cryptoxanthin
Lutin
Zeaxanthin
Capsanthin
Capsorbin
Crocetin
Neoxanthin
Violaxanthin
Crocin
Flavonoids
Curcumin
Chlorophylls
Reddish orange
Red
Dark red
Yellow
Dark Red
Purple red
Dark red
Orange yellow
Orange
Yellowish orange
Yellow
Orange yellow
Green
Red pepper, mustard, paprika, saffron
Paprika, red pepper
Paprika, parsley
Paprika
Paprika, red pepper
Paprika, red pepper
Saffron
Parsley
Parsley, sweet pepper
Saffron
Ginger
Turmeric
Herbs
Source: Ravindran et al. (2002).
© 2004, Woodhead Publishing Ltd
4
Handbook of herbs and ss
Table 1.4
Spices and herbs used in alcoholic beverages
Alcoholic beverages
Spices and herbs used
Vermouth
Marjoram, sage, coriander, ginger, cardamom, clove, mace, peppermint,
thyme, anise, juniper berry
Coriander, juniper berry
Anise, fennel, dill, caraway
Cinnamon, clove, nutmeg, coriander
Caraway, fennel, coriander
Anise, fennel, nutmeg
Cinnamon, cardamom, coriander, mint, fennel, clove, pepper
Cumin
Clove, mace, vanilla
Peppermint
Peppermint
Gin
Aquavit
Curaçao
Kummel
Anisette
Ganica
Geme de cumin
Geme de cacao
Geme de menthe
Peppermint schnapps
Source: Ravindran et al. (2002).
antimicrobial properties, spices have dual function – in addition to imparting flavour and
taste, they play a major role in food preservation by delaying the spoilage of food. Many
herbs and spices have been used in cosmetics, perfumery and beauty and body care since
ancient times. The toiletries and allied industries use spices and herbs and their fragrant oils
for the manufacture of soaps, toothpastes, face packs, lotions, freshness sachets, toilet
waters and hair oils. They are essential ingredients in beauty care as cleansing agents,
infusions, skin toners, moisturizers, eye lotions, bathing oils, shampoos and hair conditioners, cosmetic creams, antiseptic and antitanning lotions and creams, improvement of
complexion and purifying blood (Pamela, 1987; Ravindran et al., 2002). Spices form an
important component in quite a few alcoholic beverages and beers (Table 1.4).
1.2.1 Medicinal uses
Herbs and spices have been an essential factor in health care through the ages in all cultures.
They are prepared in number of ways to extract their active ingredients for internal and
external use. There are a number of different systems of herbal medicine, the most important
of which are Chinese and Indian (Ayurvedic) systems of medicine. All spices are medicinal
and are used extensively in indigenous systems of medicine. Some of the important uses of
major medicinal spices in Ayurveda, according to Mahindru (1982), are given in Table 1.5.
Extracts from herbs and spices are used as infusions, decoctions, macerations, tinctures,
fluid extracts, teas, juices, syrups, poultices, compresses, oils, ointments and powders.
Many medicinal herbs used in Ayurveda have multiple bioactive principles. It is not
always easy to isolate compounds and demonstrate that the efficacy can be attributed to any
one of the active principles. However, the active principles and their molecular mechanism
of action of some of the medicinal plants are being studied (Tables 1.6 and 1.7).
1.3 Active plant constituents
Herbs and spices are rich in volatile oils, which give pleasurable aromas. In addition, herbs
may contain alkaloids and glycosides, which are of greater interest to pharmacologists.
Some of the main active constituents in herbs are as follows (Brown, 1995; De Guzman and
Sienonsma, 1999):
© 2004, Woodhead Publishing Ltd
Introduction
5
• Acids – these are sour, often antiseptic and cleansing.
• Alkaloids – these are bitter, often based on alkaline nitrogenous compounds. They affect
the central nervous system and many are very toxic and addictive.
• Anthraquinones – these are bitter, irritant and laxative, acting also as dyes.
• Bitters – various compounds, mainly iridoides and sesquiterpenes with a bitter taste that
increases and improves digestion.
• Coumarines – are antibacterial, anticoagulant, with a smell of new-mown hay.
• Flavones – these are bitter or sweet, often diuretic, antiseptic, antispasmodic and antiinflammatory. Typically yellow, and present in most plants.
• Glycosides – there are four main kinds of glycosides.
•
•
•
•
•
cardiac: affecting heart contractions;
synogenic: bitter, antispasmodic sedative, affecting heart rate and respiration;
mustard oil: acrid, extremely irritant;
sulphur: acrid, stimulant, antibiotic.
Gums and mucilages – these are bland, sticky or slimy, soothing and softening.
Resins – often found as oleo-resins or oleo-gum resins – they are acrid, astringent,
antiseptic, healing.
Saponins – are sweet, stimulant hormonal, often anti-inflammatory, or diuretic, soapy in
water.
Tannins – are astringent, often antiseptic, checking bleeding and discharges.
Volatile oils – are aromatic, antiseptic, fungicidal, irritant and stimulant.
1.3.1 Genetic erosion in herbs and spices
People all over the world have picked and uprooted herbs from the wild since ancient times.
Medicinal herbs in particular have always been mainly collected from the wild and the
knowledge of where they grow and the best time to gather them has formed an important oral
tradition among healers of many different countries in many different cultures. These
ancient traditions successfully balance supply and demand, allowing plant stock to regenerate seasonally. Owing to the strong commercial pressures of food and pharmaceutical
industries of today, the balance now has been disrupted by unregulated gathering, leading to
severe genetic erosion. Some of the most commonly used culinary herbs such as chilli
peppers (Capsicum annuum var. annuum) and basil (Ocimum basilicum) have such a long
history of use and cultivation that truly wild plants have never been recorded. They
presumably became extinct because of over-collection.
1.4 The structure of this book
This book is the second volume for the series on Herbs and Spices and has two parts. The
first part deals with health benefits of herbs and spices and the use of herbs and spices as
antimicrobials and antioxidants. The second part deals with detailed information on individual spices. This covers a brief description, classification, production, cultivation,
post-harvest handling, uses in food processing, chemical structure and functional properties
of important compounds extracted and quality specifications. The crops covered are tree
spices such as allspice and star anise, and important herbs such as chervil, coriander,
oregano, parsley, rosemary and thyme. A few other spices such as vanilla and sesame are
also included.
Though individual chapters vary in structure and emphasis, depending on the importance
© 2004, Woodhead Publishing Ltd
Use of major medicinal spices in Ayurveda
Standard medicine
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
es
Table 1.5
Murchchha-paka of ghee,
sesame, mustard, castor oil
Gandha-paka
Anupan
Chaturbhadraka
Panchkala
Valli Panchamula
Trikatu
Lekniya Varga
Dipaniya Varga
Triptaighna Varga
Kushthaghma Varga
Vishaghan Varga
Stunyasodhanna Varga
Sirouirechanopaga
Trishna nigraha Varga
Sitaprasemana Varga
Sulaprasemena Varga
Haridradigana
Mustadigana
Lakshadigana
Rasnadi group
Pippalyadi group
Guruchayadi group
Sunthayadi group
Duralabhadi group
Vishwadi group
Kanadi group
Granthyadi group
Kakolyadi group
Sriphaladi group
Bhunimvadi group
Marichadi group
Katurikadya group
Nimbadi group
Katurikadya group
Trikodi group
Nidigdhikadi group
Katphaladi group
Navanga group
© 2004, Woodhead Publishing Ltd
Turmeric
Ginger
Pepper
Cardamom
Cinnamon/cassia
Nutmeg
Others
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Coriander
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Tej patra
(Cinna-tamla)
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Clove, saffron
Ocimum sanctum
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Long pepper
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Coriander
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Pancha bhadra group
Kiratatiktadi group
Kiratadi group
Aragbadhadi group
Mustadi group
Pathasaptaka group
Amritashtaka group
Kantakaryadi group
Swachchlanda Bhairirava
Agnikumara Rasa
Sri-Mrityunjaya Rasa
Sarvajwarankusa Vatika
Chanderswara
Chadrasekhara Rasa
Nanajwarchha-Sinha
Mritunjaya Rasa
Prachamdeswara Rasa
Tripurabhahairava Rasa
Kaphaketu
Jwara kesari
Jwara murari
Situ bhanjdrosa
Nawa-Jwarari Rasa
Sarwanga Sundara
Jayabati
Srirama rasa
Udakamanjiri
Kshudradi
Nagaradi group
Chaturdasanga
Ashtadasanga
Bhargyadi group
Sathyadi group
Mustadya group
Vyashadi group
Watringa Sanga group
Kankakaryadi group
Vrihatkatphatedi group
Unmatha Rasa
Vnihat Kasturi Bhairava
Sleshma-kalanala
© 2004, Woodhead Publishing Ltd
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4
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Coriander
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Coriander
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7
Source: Mahindru (1982).
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Introduction
40.
41.
42.
43.
44.
45.
46.
47.
48.
49.
50.
51.
52.
53.
54.
55.
56.
57.
58.
59.
60.
61.
62.
63.
64.
65.
66.
67.
68.
69.
70.
71.
72.
73.
74.
75.
76.
77.
78.
79.
80.
8
Handbook of herbs and s
Table 1.6
Ayurvedic modes of administration
Modality
Mode/vehicle
Effects
Potential
Cinnamon oil
Curcuma longa
Asafoetida
Asparagus racemosus
Centella asiatica
Volatiles
‘Band-aid’
Umbilicus
With milk/boiled
Brahmighrita
Antimicrobial
Wound healing
Antiflatulent
Phagocytosis
Nootropic
Infections
Global scope
Post-operative
Rasayana
Alzheimer’s disease
Source: Vaidya (2002).
Table 1.7
Molecular phytopharmacology of a few herbs and spices
Plant
Active principle
Molecular action
Uses
Piper longum
Curcuma longa
Mangifera indica
Coleus forskohlii
Piperine
Curcumin
Mangiferin
Forshlin
RNA synthesis
Protein synthesis
Macrophage activation
cAMP increase
Antiviral
Against Alzheimer’s
Immunostimulant
Against glaucoma
Source: Vaidya (2002).
of the spice and the body of research surrounding it, the matter is organized in the same
format as in the first volume. It is hoped that this book will form a good reference book for
all those who are involved in the study, cultivation, trade and use of spices and herbs.
1.5 References
ANDI C., KATHERINE R., SALLIE M.
and LESLEY M. (1997), The Encyclopedia of Herbs and Spices.
Hermes House, London.
BROWN D. (1995), The Royal Horticultural Society – Encyclopedia of Herbs and Their Uses. Dorling
Kindersley Limited, London.
DE GUZMAN C.C. and SIENONSMA J.S. (1999), Plant Resources of South East Asia. No. 13. Spices.
Backhuys Publishers, Leiden, The Netherlands.
MAHINDRU S.N. (1982), Spices in Indian Life. Sultanchand and Sons, New Delhi.
PAMELA W. (1987), The Encyclopedia of Herbs and Spices. Marshall Cavendish Books Ltd, London.
PARRY J.W. (1969), Spices Volumes I & II. Chemical Publishing Co., New York.
RAVINDRAN P.N, JOHNY A.K and NIRMAL BABU K. (2002), Spices in our daily life. Satabdi Smaranika
2002 Vol. 2. Arya Vaidya Sala, Kottakkal.
READER’S DIGEST (1990), Magic and Medicine of Plants. Readers Digest Association, Inc., USA.
ROSENGARTEN F. (1973), The Book of Spices, Revised Edition. Pyramid, New York.
VAIDYA A.D.B. (2002), Recent trends in research on Ayurveda. Satabdi Smaranika 2002 Vol. 1. Arya
Vaidya Sala, Kottakkal.
© 2004, Woodhead Publishing Ltd
Part I
General issues
© 2004, Woodhead Publishing Ltd
2
The functional role of herbal spices
M. R. Shylaja and K. V. Peter, Kerala Agricultural University, India
2.1
Introduction
Herbal spices or leafy spices are annual/biennial/perennial plants, the leaves of which (fresh
or dry) are primarily used for flavouring foods and beverages. Apart from being used as
flavouring agents, herbal spices are also known to possess nutritional, antioxidant, antimicrobial and medicinal properties. Because of the attractive foliage, a few herbs are also used
as garnishing spices in many food preparations. The essential oils extracted from tender
stems, leaves and flowering tops are used in cosmetics, perfumeries and toiletries and for
flavouring liquors, soft drinks, beverages and pharmaceutical preparations. ISO document
676 lists 38 leafy spices ( Table 2.1).
Table 2.1
Leafy spices in ISO document 676
SI No. Botanical name
Family
Common name
Plant part used as spice
Bulb, leaf
Leaf and bulb
1.
2.
Allium tuberosum
Allium fistulosum
Liliaceae
Liliaceae
3.
4.
5.
6.
7.
8.
Allium porrum
Allium schoenoprasum
Anethum graveolens
Anthriscus cereifolium
Apium graveolens
Apium graveolens var.
rapaceum
Artemisia dracunculus
Cinnamomum
aromaticum
Cinnamomum tamala
Cinnamomum
zeylanicum
Coriandrum sativum
Foeniculum vulgare
Foeniculum vulgare
Hyssopus officinalis
Liliaceae
Liliaceae
Apiaceae
Apiaceae
Apiaceae
Apiaceae
Indian leek, Chinese chive
Stony leek, Welsh onion,
Japanese bunching onion
Leek, winter leek
Chive
Dill
Chevril
Celery, garden celery
Celeriac
Asteraceae
Lauraceae
Tarragon, estragon
Cassia, Chinese Cassia
Leaf
Bark, leaf
Lauraceae
Lauraceae
Tejpat, Indian Cassia
Srilankan cinnamon,
Indian cinnamon
Coriander
Bitter fennel
Sweet fennel
Hyssop
Leaf, bark
Bark, leaf
9.
10.
11.
12.
13.
14.
15.
16.
© 2004, Woodhead Publishing Ltd
Apiaceae
Apiaceae
Apiaceae
Lamiaceae
Leaf and bulb
Leaf
Fruit, leaf, top
Leaf
Fruit, root, leaf
Fruit, root, leaf
Leaf, fruit
Leaf, twig, fruit
Leaf, twig, fruit
Leaf
12
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
38.
Handbook of herbs and s
Lauraceae
Laurel, true laurel, bay leaf, Leaf
sweet flag
Levisticum officinale
Apiaceae
Garden lovage, lovage
Fruit, leaf
Lippia graveolens and Verbenaceae Mexican oregano
Leaf terminal shoot
Lippia berlandieri
Melissa officinalis
Lamiaceae Balm, lemon balm, melissa Leaf, terminal shoot
Mentha arvensis
Lamiaceae Japanese mint, field mint,
Leaf, terminal shoot
corn mint
Mentha citrata
Lamiaceae Bergamot
Leaf, terminal shoot
Mentha piperita
Lamiaceae Peppermint
Leaf, terminal shoot
Mentha spicata
Lamiaceae Spearmint, garden mint
Leaf, terminal shoot
Murraya koenigii
Rutaceae
Curry leaf
Leaf
Ocimum basilicum
Lamiaceae Sweet basil
Leaf, terminal shoot
Origanum majorana
Lamiaceae Sweet marjoram
Leaf, floral bud
Origanum vulgare
Lamiaceae Oregano, origan
Leaf, flower
Petroselinum crispum Apiaceae
Parsley
Leaf, root
Pimenta dioica
Myrtaceae Pimento
Fruit, leaf
Pimenta racemosa
Myrtaceae West Indian bay
Fruit, leaf
Rosmarinus officinalis Lamiaceae Rosemary
Terminal shoot, leaf
Salvia officinalis
Lamiaceae Garden sage
Terminal shoot, leaf
Satureja hortensis
Lamiaceae Summer savory
Terminal shoot, leaf
Satureja montana
Lamiaceae Winter savory
Terminal shoot, leaf
Thymus serpyllum
Lamiaceae Wild thyme, creeping thyme Terminal shoot, leaf
Thymus vulgaris
Lamiaceae Thyme, common thyme
Terminal shoot, leaf
Trigonella
Fabaceae
Creeping thyme, fenugreek Seed, leaf
foenumgraecum
Laurus nobilis
2.2 Classification
Herbal spices can be classified based on botanical families, crop duration and growth habit.
2.2.1 Classification based on botanical families
Family
Crop
Apiaceae
Lamiaceae
Liliaceae
Dill, celery, fennel, lovage, parsley, etc.
Hyssop, mint, basil, marjoram, oregano, rosemary, sage, thyme, etc.
Leek, chive
2.2.2 Classification based on duration of crop
Annual
Basil, coriander, dill, etc.
Biennial
Caraway, leek, parsley, etc.
Perennial
Sage, laurel, pimenta, curry leaf, chive, mint, oregano, tarragon,
thyme, etc.
2.2.3 Classification based on growth habit
Herbs
Caraway, coriander, mint, oregano, marjoram
Shrubs
Rosemary, sage, thyme
Trees
Pimenta, curry leaf, laurel
© 2004, Woodhead Publishing Ltd
The functional role of herbal s
2.3 Production, consumption and processing
Most of the herbal spices originated in Mediterranean countries and have been used since
ancient Egyptian and Roman times mainly for the purpose of embalming. Even today, the
Mediterranean zone is the major source of herbal spices, and Germany, France and the USA
are the major producers of high-quality cultivated herbs.
Curly parsley, chives and dill are widely grown in Germany, while flat parsley and
tarragon are widely grown in France. The USA has cultivation of high-quality herbs such as
parsley, tarragon, oregano and basil. The Mediterranean countries of Egypt and Morocco
cultivate parsley, chives and dill. East European countries such as Poland, Hungary, Greece
and the former Yugoslavia grow herbs on a limited scale. The countries of origin of herbal
spices and major areas of cultivation are given in Table 2.2.
The European and American markets are the major consumers of herbal spices. Oregano
is the most consumed herb in Europe and USA, followed by basil, bay leaf, parsley, thyme
and chives. Herbs such as mint, rosemary, savory, sage and marjoram are consumed only to
a limited extent in major markets. Consumption of different herbs vary according to the local
food habits. Marjoram is the most sold herb in Gemany, while sage is popular in the USA but
less so in Europe.
Egypt, Turkey, Spain and Albania are major exporters of herbal spices. The mild sunny
climate and rocky landscape favour production and processing of herbal spices in these
countries. Turkey is the biggest oregano and bay leaf exporter, Egypt is the biggest basil,
marjoram and mint exporter and Spain is the biggest thyme and rosemary exporter.
Herbal spices can be used either fresh or dried or in the form of extractives such as oils
and oleoresins. Herbs have traditionally been traded as dried products. With the advent of
modern methods of preservation, frozen herbs and fresh herbs have become available but the
industry remains dominated by the trade in dried products.
Different methods are used to dry herbs and spices. Sun drying and shade drying are still
widely used. Since natural sun/shade drying leads to quality deterioration by way of
contamination, artificial methods such as using circulation of hot air in a specially constructed
drying room or drying with the help of hot air or microwave oven have been widely adopted.
Freeze drying by applying a vacuum is a method that has proved to be the best method for
preserving the delicate flavour and aroma of chives and leek. As sun drying destroys
chlorophyll, artificially dried leaves have a better appearance and high market preference.
Organic spices are gaining in market share. The major consumers of organic spices in the
world are the USA, Europe and Japan, which are also the major consumers of herbal spices.
There is great potential for the cultivation of organic herbal spices to enjoy the premium
price in the international market and to improve the quality and appearance of the produce
without any pesticide or chemical residues. The spice extracts such as essential oils and
oleoresins from leaves and flowering tops of various herbal spices can be recovered using
steam distillation, water cum steam distillation, supercritical carbon dioxide extraction and
solvent extraction using low-boiling organic solvents. Of the different methods, extraction
using compressed carbon dioxide gas or supercritical fluid is the most effective and is
currently used on a commercial scale. In steam distillation the plant material is exposed to
high temperatures from steam vapour, leading to the degradation of important components
of essential oil, while extraction with organic solvents leaves residues of the solvent in spice
extracts. In supercritical carbon dioxide extraction the energy cost associated with the
process is lower, the extracts are free of solvent and there is no degradation of important
components. The important compounds responsible for flavour in various herbal spices are
listed in Table 2.3.
© 2004, Woodhead Publishing Ltd
14
Handbook of herbs and s
Table 2.2
Origin and major areas of cultivation of herbal spices
SI No. Spice
1.
Allspice
2.
Basil, sweet
3.
Bay leaves (laurel)
4.
Caraway
5.
Celery
6.
7.
Chervil
Chive
8.
Coriander
9.
Dill
10.
Fennel
11.
Fenugreek
12.
13.
Leek
Marjoram
14.
Mint (peppermint)
15.
Mint (spearmint)
16.
Oregano
17.
Parsley
18.
Rosemary
19.
Sage
20.
21.
Tarragon
Thyme
© 2004, Woodhead Publishing Ltd
Origin
Major areas
Central America, Mexico Jamaica, Honduras, Guatemala,
and West Indies
Leeward Islands
India, Iran, Africa
Belgium, France, Bulgaria, Hungary,
India, Italy, Poland, Spain and USA
Countries bordering the
Cyprus, France, Greece, Italy,
Mediterranean
Israel, Morocco, Portugal, Spain,
Turkey and Yugoslavia
Europe
Netherlands, Bulgaria, Canada, Germany
India, Morocco, Poland, Romania,
Russia, Syria, UK and USA
Europe, Africa
France, Hungary, India, Japan,
Netherlands, UK and USA
Russia and Western Asia France, Italy, Russia, Spain, UK and USA
Northern Europe
Austria, Canada, France, Germany, Italy,
Netherlands, Switzerland, UK and USA
Africa, Europe
Argentina, Bulgaria, China, France, India,
Italy, Morocco, Mexico, Netherlands,
Romania, Russia, Spain, Turkey, UK,
USA and Yugoslavia
France, Spain and Russia Canada, Denmark, Egypt, Germany,
Hungary, India, Netherlands, Mexico,
Pakistan, Romania, UK and USA
Europe and Asia Minor
Bulgaria, China, Denmark, Egypt, France,
Germany, India, Italy, Japan, Morocco,
Netherlands, Romania, Russia, Syria,
UK and USA
Europe and West Asia
Algeria, Argentina, Cyprus, Egypt,
France, Germany, Greece, India,
Italy, Lebanon, Morocco, Portugal,
Spain, USA and Yugoslavia
Mediterranean region
Europe, Africa, Near East and USA
Saudi Arabia and
France, Germany, Grenada, Hungary,
Western Asia
Italy, Morocco, Portugal, Spain,
South America, Tunisia, UK and USA
Argentina, Australia, Brazil, France,
Germany, India, Italy, Japan, Taiwan,
Yugoslavia, UK and USA
England
Germany, Japan, Netherlands, Russia
and UK
Greece, Italy and Spain
Albania, France, Greece, Italy, Mexico,
Spain, Turkey and Yugoslavia
Sardinia
Algeria, California, Louisiana,
Belgium, Canada, France, Germany,
Greece, Italy, Japan, Lebanon, Netherlands, Portugal, Spain, Turkey and UK
Europe
Algeria, France, Germany, Italy,
Morocco, Portugal, Romania, Russia,
Spain, Tunisia, Turkey, Yugoslavia
and USA
Albania and Greece
Albania, Cyprus, Dalmatian Islands,
Canada, Southern France, Italy,
Portugal, Spain, Turkey, Yugoslavia,
UK and USA
Russia
Russia, France and USA
China and East Indies
Bulgaria, Canada, France, Germany,
Greece, Italy, Morocco, Portugal, Russia,
Spain, Tunisia, Turkey, UK and USA
The functional role of herba
Table 2.3
Compounds responsible for flavour in herbal spices
Spice
Allspice
Basil, sweet
Bay (laurel)
leaves
Caraway
Celery
Coriander
Major component
Others
Eugenol
Cineol, phellandrene, caryophyllene
Methyl chavicol, eugeneol and cineole
L-Linalool, eugenol, methyl eugenol, geraniol, geranyl and
eugenyl esters, L-α-terpineol, α-pinene and β-phellandrene
D-Limonene, carveol, D-dihydrocarveol, L-neodihydro carveol
Selinene, sesquiterpene alcohol, sedanolide
D-α-pinene, β-pinene, α and γ-terpinene, gerciniol, borneol,
p−cymene
Dihydrocarvone, D-Limonene, α-phellandrene, α-pinene and
dipentene
Fenchine, α-pinene, camphene, D-α-phellandrene, dipentene,
methyl chavicol and p-hydroxyphenyl acetone
D-Linalool, eugenol, chavicol, methyl chavicol, D-terpineol and
carpophyllene limonene, cineol
Menthone, menthyl acetate, β-pinene, α-pinene, sabinene
acetate
Terpene, carveol, dihydrocarveol acetate
D-Linalool
Cineole
Carvone
D-Limonene
D-Linalool
Dill
Carvone
Fennel
Anethole
Marjoram
Carvacrol
Mint
Menthol
(peppermint)
L-Carvone
Mint
(spearmint)
Oregano
Thymol
Parsley
Rosemary
Apiole
Cineole
Sage
Thujone
Tarragon
Thyme
Methyl chavicol
Thymol
2.4
Carvacrol, α-pinene, cineole, linalyl acetate, linalool,
dipentene, p-cymene and β-caryophyllene
Myristicin, α-pinene
Borneol, linalool, eucalyptol, camphor, bornyl acetate,
α-pinene, camphene, sabinene, phellandrene, α-terpinene
Borneol, cineole, bornylesters, α-pinene, salvene,
D-camphor phellandrene, ocimene
L-Pinitol, α-benzopyrene and eugenol
Carvacol, linalool, L-borneol, geraniol, amyl alcohol, β-pinene,
camphene, p-cymene, caryophyllene, 1,8-cineole
Functional properties
In addition to adding flavour to foods and beverages, herbal spices are valued for their
nutritional, antioxidant, antimicrobial, insect repellent and medicinal properties.
2.4.1 Nutritional properties
Most of the herbal spices are rich sources of protein, vitamins, especially vitamins A, C and
B, and minerals such as calcium, phosphorus, sodium, potassium and iron.
Parsley is the richest source of vitamin A, while coriander is one of the richest sources of
vitamins C and A. Parsley and chervil are also rich sources of vitamin K. The nutritive values
of various herbal spices are presented in Table 2.4.
2.4.2 Antioxidant properties
Antioxidants are added to foods to preserve the lipid components from quality deterioration.
Synthetic antioxidants such as butylated hydroxy anisole (BHA), butylated hydroxy toluene
(BHT), propyl gallate (PG) and tert-butyl hydroquinone (TBHQ) are the commonly used
synthetic antioxidants. Owing to their suspected action as promoters of carcinogenesis,
there is growing interest in natural antioxidants.
© 2004, Woodhead Publishing Ltd
Table 2.4
Nutritive value of herbal spices (approximate composition/100 g of edible portion)
Spice
Energy Protein
(k cal.)
(g)
Sweet basil
Bay
Chervil
Marjoram
Oregano
Parsley
Rosemary
Sage
Tarragon
Thyme
251
313
237
271
306
276
331
315
295
276
14.4
7.6
23.2
12.7
11.0
22.4
4.9
10.6
22.8
9.1
Source: Farrel (1990).
© 2004, Woodhead Publishing Ltd
Fat
(g)
Total CHO
(g)
4.0
8.4
3.9
7.0
10.3
4.4
15.2
12.7
7.2
7.4
61.0
75.0
49.1
60.6
64.4
51.7
64.1
60.7
50.2
63.9
Fibre Ash Calcium Fe Mg
P
K
Na Zn Ascorbic acid Thiamin Riboflavin Niacin Vitamin A
(g)
(g)
(mg) (mg) (mg) (mg) (mg) (mg) (mg)
(mg)
(mg)
(mg)
(mg) (IU)
17.8
26.3
11.3
18.1
15.0
10.3
17.7
18.1
7.4
18.6
14.3
3.6
16.6
12.1
7.2
12.5
6.5
8.0
12.0
11.7
2113
834
1346
1990
1576
1468
1280
1652
1139
1890
42
43
32
83
44
98
29
28
32
124
422
120
130
346
270
249
220
428
347
220
490
113
450
306
200
351
70
91
313
201
3433 34
529 23
4740 83
1522 77
1669 15
3805 452
955 50
1070 11
3020 62
814 55
6
4
9
4
4
5
3
5
4
6
61.2
–
NA
51
–
122
61
32
–
–
0.1
–
NA
–
–
–
–
–
–
–
0.3
–
NA
–
–
1
–
–
1
–
6.9
2
NA
4
6
8
1
6
9
5
9 375
6 185
NA
8 068
6 903
23 340
3 128
5 900
4 200
3 800
The functional role of herbal
Many herbal spices are known as excellent sources of natural antioxidants, and consumption of fresh herbs in the diet may therefore contribute to the daily antioxidant intake.
Phenolic compounds are the primary antioxidants present in spices and there is a linear
relationship between the total phenolic content and the antioxidant properties of spices.
Essential oils, oleoresins and even aqueous extracts of spices possess antioxidative
properties.
The plants of the Lamiaceae family are universally considered as an important source of
natural antioxidants. Rosemary is widely used as an antioxidant in Europe and the USA.
Oregano, thyme, marjoram, sage, basil, fenugreek, fennel, coriander and pimento also
possess antioxidant properties, better than that of the synthetic antioxidant butylated
hydroxy toluene. Phyto constituents such as carvacrol, thymol, rosmarinic acid and carnosic
acid are responsible for the antioxidative property. Important natural antioxidants and
components responsible for the property are presented in Table 2.5. Information on the
relative antioxidative effectiveness (RAE) of various herbal spices is given in Tables 2.6 and
2.7.
Table 2.5
Antioxidants isolated from herbal spices
Spice
Antioxidants
Rosemary
Sage
Oregano
Thyme
Summer savory
Marjoram
Allspice
Carnosic acid, carnosol, rosemarinic acid, rosmanol
Carnosol, carnosic acid, rosmanol, rosmarinic acid
Derivatives of phenolic acid, flavonoids, tocopherols
Carvacrol thymol, p-cymene, caryophyllene, carvone, borneol
Rosmarinic acid, carnosol, carvacrol, thymol
Flavonoids
Pimentol
Table 2.6 Relative antioxidative effectiveness (RAE) of herbal spices evaluated as whole plant
material in different substrates
Spice/herb
Substrate
RAE
Marjoram, rosemary,
sage, coriander
32 different plant materials
19 different plant materials
32 different plant materials
Allspice, savory,
marjoram, coriander
15 different plant materials
12 different plant materials
Lard
Rosemary>sage>marjoram
Lard
Oil-in-water emulsion
Oil-in-water emulsion
Sausage, water
Rosemary>sage>oregano>thyme
Sage>oregano
Allspice>rosemary
Allspice>savory>marjoram
Sausage, water
Ground chicken meat
Sage>rosemary>marjoram>aniseed
Marjoram>caraway>peppermint
© 2004, Woodhead Publishing Ltd
Table 2.7
Relative antioxidative effectiveness (RAE) of herbal spice extracts
Substrate, conditions
RAE
Lecithin emulsion, daylight, room temperature, 26 days
Lard, 50°C
Chicken fat, 90°C
Methyl linoleate, 100°C
Rosemary>sage
Rosemary>sage>marjoram
Sage>rosemary
Sage>deodorized rosemary>
untreated rosemary
Oregano>thyme>marjoram>
spearmint>lavender>basil
Summer savory>peppermint>
common balm>spearmint>
oregano>common basil
Sage>thyme>oregano
Oregano>cinnamon=
marjoram>caraway
Caraway>wild marjoram
Sage>basil>thyme
Basil=thyme
Lard, 75°C
TGSO, 100°C
Low-erucic rapeseed oil, 60°C, 23 days
Methanol
Minced chicken meat, 4°C and –18°C
Raw pork meats, pretreated with NaCl, 4°C and –18°C
Microwave cooked pork patties treated with NaCl, –18°C
2.4.3 Antimicrobial properties
Herbal spices are important sources of antimicrobials, and the use of spices, their essential
oils or active ingredients for controlling microbial growth in food materials constitutes an
alternative approach to chemical additives.
Some of the spice essential oils (individual or combinations) are highly inhibitory to
selected pathogenic and spoilage micro-organisms. The fractionation of essential oils and
further application help to improve the level of activity in some cases. The optical isomers
of carvone from Mentha spicata and Anethum sowa (Indian dill) were more active against
a wide spectrum of human pathogenic fungi and bacteria than the essential oils as such.
Mixing compounds such as carvacrol and thymol at different proportions may exert total
inhibition of Pseudomonas aeruginosa and Staphylococcus aureus. The inhibition is due to
damage in membrane integrity, which further affects pH homeostasis and equilibrium of
inorganic ions. Such knowledge on the mode of action helps spice extracts/ingredients to be
applied successfully in foods. Also, application of active ingredients instead of essential oil
will not change the food’s flavour very much.
Plant extracts or seed diffusates could be used for the control of seed-borne pathogens
and can be a substitute for costly chemicals for seed treatment. Plant extracts of pimento
can be used for controlling fungal growth during storage of wheat grains. Likewise, the
seed diffusates of Anthem graveolens and Coriandrum sativum gave a high level of
growth inhibition against seed-borne fungi such as Alternaria alternata and Fusarium
solani.
Of the various herbal spices, oregano and thyme show the highest antimicrobial activity.
Carvacrol, present in the essential oils of oregano and thyme, has been proved to be the most
important fungitoxic compound. The activity of herbal spices against fungi and bacteria and
the mode of application are given in Table 2.8.
© 2004, Woodhead Publishing Ltd
© 2004, Woodhead Publishing Ltd
Table 2.8
Antimicrobial activity of herbal spices
Mode of application
Basil
Basil
Coriander
Fenugreek
Fenugreek
Essential oil
Methyl chavicol
Essential oil
Seed saponins
Essential oil
Cumin
Essential oil
Fennel
Ajowan
Essential oil
Seed extracts
Allspice
Plant extract
Oregano, coriander and basil
Essential oil
Activity against bacteria
Ascophaera apis
Aeromonas hydrophylla, Pseudomonas fluorescens
Ascophaera apis
Fusarium oxysporum f. sp. lycopersici
Bordetella bronchiseptica, Bacillus cereus,
Bacillus pumilus, Bacillus subtilis, Micrococcus
flavus, Staphylococcus aureus, Sarcina lutea,
Escherichia coli, Proteus vulgaris
Penicillium notatum, Aspergillus niger,
Aspergillus fumigatus, Microsporum canis
Staphylococcus aureus, Bacillus subtilis
Listeria monocytogenes, Staphylococcus aureus,
Escherichia coli, Yersinia enterocolitica,
Pseudomonas aeruginosa, Lactobacillus plantarum
Anethum graveolens, coriander Seed diffusates
Pepper mint, thyme, caraway
Essential oil
Spearmint, basil, parsley
Oregano and mint
Oregano
Essential oil
Essential oil
Essential oil or
carvacrol
Essential oil or
carvacrol
Oregano, thyme
Activity against fungus
Pythium aphanidematum,
Macrophomina phaseolina, Rhizactonia solani
Fusarium spp., Alternania spp. and
Cladosporium spp.
Apsergillus niger
Alternaria alternata, Fusarium solani,
Macrophomina phaseolina
Agrobacterium tumefaciens, Ralstonia
solanacearum, Erwinia carotovora
Staphylococcus aureus, Escherichia coli
Streptococcus pneumoniae R36 A, Bacillus cereus
Candida albicans, Aspergillus niger
Aspergillus ochraceus
Candida albicans
The functional role of herbal spices
Spice
19
Table 2.9
Insect repellent properties of herbal spices
Spice
Mode of application
Insects
Fenugreek
Seed extract
Fennel
Direct contact and fumigation
Indian dill
Dill
Peppermint and basil
Basil
Mint
Peppermint
Cumin and anise
Essential oil
Essential oil
Powdered aerial parts
Fumigation of essential oil
Essential oil
Leaf powder
Vapour of essential oil
Oregano
Essential oil
Tribolium castaneum,
Acanthoscelides obtectus
Callosobruchus chinensis,
Lasioderma serricorne
Callosobruchus maculatus
Lucilia sericata
Sitophilus granaricus
Callosobruchus maculatus
Drosophila melanogaster
Callosobruchus analis
Tetranychus cinnabarinus, Aphis
gossypii, Tribolium confusum,
Ephestia kuehniella
Acanthoscelides obtectus,
Tetranychus cinnabarinus,
Aphis gossypii
2.4.4 Insect repellent properties
The herbal spices have good insect repellent properties. Powdered plant parts or extracts of
seed or essential oils or active ingredients separated from essential oils and oleoresins of
spices are used as insect repellents.
The repellent action is noticed against many storage pests of grains and pulses. Herbal
spices can also be used as mosquito repellents. The essential oil of basil and piperidine
alkaloid separated from long pepper repels mosquitoes. The details of insect repellent
properties of herbal spices are presented in Table 2.9.
2.4.5 Medicinal properties
Herbs and spices are known for their medicinal properties and have been used in traditional
medicines from time immemorial. Powdered spices are either externally applied or taken
internally for various ailments.
The essential oils of many herbs and spices are used in pharmaceutical preparations. The
essential oil of coriander is reported to be analgesic, dill and anise oils as antipyretic,
coriander, celery, parsley and cumin oils as anti-inflammatory. Recently, anticarcinogenic
property has been reported for essential oils of cumin and basil and these can be used as
protective agents against carcinogenesis. Also, methanol extracts of allspice, marjoram,
tarragon and thyme strongly inhibited platelet aggregation induced by collagen in humans.
The important medicinal properties of herbal spices are given in Table 2.10.
© 2004, Woodhead Publishing Ltd
Table 2.10 Medicinal properties of herbal spices
Spice
Medicinal properties
Allspice
Basil, sweet
Stimulant, digestive and carminative
Stomachic, anthelmintic, diaphoretic, expectorant, antipyretic carminative,
stimulant, diuretic, demulcent
Stimulant, narcotic
Stomachic, carminative, anthelmintic, lactagogue
Stimulant, tonic, diuretic, carminative, emmenagogue, anti-inflammatory
Stimulant, diuretic, expectorant, aphrodisiac, emmenegogue, antiinflammatory
Carminative, diuretic, tonic, stimulant, stomachic, refrigerent, aphrodisiac,
analgesic, anti-inflammatory
Carminative, stomachic, antipyretic
Stimulant, carminative, stomachic, emmenagogue
Carminative, tonic, aphrodisiac
Stimulant, expectorant
Carminative, expectorant, tonic, astringent
Stimulant, stomachic, carminative, antiseptic
Stimulant, carminative and antispasmodic
Stimulant, carminative, stomachic, diuretic, diaphoretic and emmenagogue
Stimulant, diuretic, carminative, emmenagogue, antipyretic, antiinflammatory
Mild irritant, carminative, stimulant, diaphoretic
Mild tonic, astringent, carminative
Aperient, stomachic, stimulant, febrifuge
Antispasmodic, carminative, emmenagogue, anthelmintic, spasmodic,
laxative, stomachic, tonic, vermifuge
Bay leaves (laurel)
Caraway
Celery
Chive
Coriander
Dill
Fennel
Fenugreek
Leek
Marjoram
Mint (peppermint)
Mint (spearmint)
Oregano
Parsley
Rosemary
Sage
Tarrgon
Thyme
2.5
Sources of further information
ANON. (1998), New Horizons: Challenges Ahead, Proceedings of World Spices Congress 1998, Spices
Board India and All India Spices Exporters Forum.
(1998), The Wealth of India – a Dictionary of Indian Raw Materials and Industrial Products,
National Institute of Science Communication, CSIR, New Delhi, India.
FARRELL, K. T. (1990), Spices, Condiments and Seasonings, 2nd edition. AVI book, Van Nostrand
Reinhold, New York.
GUENTHER, E. (1975), The Essential Oils, Robert E. Krieger Publishing Company, Huntington, New
York.
PETER, K. V. (ed.) (2001), Handbook of Herbs and Spices, Woodhead Publishing Limited, Abington.
POKORNY, J., YANISHLIEVA, N. and GORDON, M. (2001), Antioxidants in food: practical applications.
Woodhead Publishing Limited, Abington.
PRUTHI, J. S. (2001), Minor Spices and Condiments – Crop Management and Post Harvest Technology,
ICAR, New Delhi, India.
CSIR
© 2004, Woodhead Publishing Ltd
3
Herbs and spices and antimicrobials
C. C. Tassou, National Agricultural Research Foundation, Greece, and G.-J.
E. Nychas and P. N. Skandamis, Agricultural University of Athens, Greece
3.1
Introduction
Herbs and spices are used widely in the food industry as flavours and fragrances. However,
they also exhibit useful antimicrobial and antioxidant properties. Many plant-derived
antimicrobial compounds have a wide spectrum of activity against bacteria, fungi and
mycobacteria and this has led to suggestions that they could be used as natural preservatives
in foods (Farag et al., 1989; Ramadan et al., 1972; Conner and Beuchat, 1984a,b; Galli et al.,
1985). Although more than 1300 plants have been reported as potential sources of antimicrobial agents (Wilkins and Board, 1989), such alternative compounds have not been
sufficiently exploited in foods to date.
In this chapter, the antimicrobial compounds from herbs and spices are reviewed and the
barriers to the adoption of these substances as food preservatives are discussed. The mode
of action of essential oils and the potential for development of resistance are also discussed.
The focus is primarily on bacteria and fungi in prepared foods.
3.2 Barriers to the use of herb and spice essential oils as
antimicrobials in foods
Since ancient times, spices and herbs have not been consciously added to foods as
preservatives but mainly as seasoning additives due to their aromatic properties. Although
the majority of essential oils from herbs and spices are classified as Generally Recognized
As Safe (GRAS) (Kabara, 1991), their use in foods as preservatives is limited because of
flavour considerations, since effective antimicrobial doses may exceed organoleptically
acceptable levels. This problem could possibly be overcome if answers could be given to the
following questions:
• Can the inhibitory effect of an essential oil (a mixture of many compounds) be attributed
to one or several key constituents?
• Does the essential oil provide a synergy of activity, which simple mixtures of components
cannot deliver?
© 2004, Woodhead Publishing Ltd
• What is the minimum inhibitory concentration (MIC) of the active compound(s) of the
essential oil?
• How is the behaviour of the antimicrobial substance(s) affected by the homogeneous
(liquid, semisolid) or heterogeneous (emulsions, mixtures of solids and semisolids)
structure of foodstuffs?
• Could efficacy be enhanced by combinations with traditional (salting, heating, acidification) and modern (vacuum packing, VP, modified atmosphere packing, MAP) methods
of food preservation?
An in-depth understanding of the antimicrobial properties of these compounds is needed to
answer these questions but such understanding has been lacking, despite the burgeoning
literature on the subject. Methodological limitations (discussed in more detail below) in the
evaluation of antimicrobial activity in vitro have led to many contradictory results. Moreover, there have been too few studies in real foods (these are considered laborious and often
lead to negative outcomes). There is also a need to investigate the appropriate mode of
application of an essential oil in a foodstuff. For instance, immersion, mixing, encapsulation, surface-spraying, and evaporating onto active packaging are some promising methods
of adding these compounds to foods that have not been extensively investigated.
3.3
Measuring antimicrobial activity
The antimicrobial activity of plant-derived compounds against many different microorganisms, tested individually and in vitro, is well documented in the literature (Tables 3.1 and
3.2; Ippolito and Nigro, 2003). However, the results reported in different studies are difficult
to compare directly. Indeed, contradictory data have been reported by different authors for
the same antimicrobial compound (Mann and Markham, 1998; Manou et al., 1998;
Skandamis, 2001; Skandamis et al., 2001b). Also, it is not always apparent whether the
methods cited measure bacteriostatic or bactericidal activities, or a combination of both.
Antimicrobial assays described in the literature include measurement of:
• the radius or diameter of the zone of inhibition of bacterial growth around paper discs
impregnated with (or wells containing) an antimicrobial compound on agar media;
• the inhibition of bacterial growth on an agar medium with the antimicrobial compound
diffused in the agar;
• the minimum inhibitory concentration (MIC) of the antimicrobial compound in liquid
media;
• the changes in optical density or impedance in a liquid growth medium containing the
antimicrobial compound.
Three main factors may influence the outcome of the above methods when used with
essential oils of plants: (i) the composition of the sample tested (type of plant, geographical
location and time of the year), (ii) the microorganism (strain, conditions of growth, inoculum
size, etc.), and (iii) the method used for growing and enumerating the surviving bacteria.
Many studies have been based on subjective assessment of growth inhibition, as in the disc
diffusion method, or on rapid techniques such as optical density (turbidimetry) without
accounting for the limitations inherent in such methods. In the disc method, the inhibition
area depends on the ability of the essential oil to diffuse uniformly through the agar as well
as on the released oil vapours. Other factors that may influence results involve the presence
© 2004, Woodhead Publishing Ltd
Table 3.1
Plant essential oils tested for antibacterial properties
Achiote,14 Allspice,16 Almond1 (bitter, sweet), Aloe Vera,14 Anethole,11 Angelica,1 Anise,1,5,6
Asafoetida14 (Ferula spp.)
Basil,1,10,31 Bay,1,20,28,31 Bergamot,1 Birch14
Cajeput,32 Calmus,1 Camomile-German,10 Cananga, Caraway,1,3 Cardamon,1 Carrot seed,39
Cedarwood,39 Celery,39 Chilli,39 Cinnamon casia,1,19,16,18 Cinnamon (bark leaf),28,33 Cinnamon,28
Citronella,1 Clove,1,3,8,10,1,12,15,16,18,19,40 Coriander,1,5,8 Cornmint,5 Cortuk,17 Cumin,3,5,10 Cymbopogon,38
Dill1,5
Elecampane, Estragon,10 Eucalyptus,24,35,38 Evening primrose39
Frankincense,39 Fennel1,5,10,23
Gale (sweet), Gardenia,39 Garlic,10,16,18,22 Geranium,1 Ginger,1,10 Grapefruit6
Horseradish, Hassaku Fruit Peel27
Jasmine14,32
Laurel,1,5,10 Lavender,1 Lemon,1,5,6,10 Lime,1,6 Linden flower,2 Liquorice, Lovage,1 Lemongrass24,31,36
Mace,20 Mandarin,1,6,10 Marigold Tagetes,39 Marjoram,1,10,31 Mastich gum tree (Pistachia lentiscus
var. chia),14 Melissa,1 Mint (apple),1,29,30 Mugwort,39 Musky bugle, Mustard,16, Mountain tea
(Sideritis spp.)14
Neroly,10 Nutmeg1,8,10,20
Onion,10,16,18,22 Orange,1,5,6,10,21 Oregano,4,9,10,16,18,31 Ocicum38
Palmarosa,24 Paprika,16 Parsley,1,5,10 Patchouli,39 Pennyroyal, Pepper, Peppermint,1,10,24 Pettigrain,10
Pimento1,10,18
Ravensara,39 Rose,1 Rosemary,1,3,7,10,16 Rosewood39
Saffron,10 Sage,1,3,5,7,10,16 Sagebrush,13 Savoury,5 Sassafras,1 Sideritis,37 Senecio (chachacoma),34
Spike,1 Spearmint,1 Star Anise,1 St John’s Wort1
Tangerine,39 Tarragon,4 Tea Thuja,1 Thyme,1,3,4,5,9,10,18,40 Tuberose,39 Turmeric,16 Teatree25,26
Valerian,1 Verbena,1 Vanilla10
Wintergreen,39 Wormwood39
Data from: 1Deans and Ritchie (1987); 2Aktug and Karapinar (1987); 3Farag et al. (1989); 4Paster et al. (1990);
Akgul and Kivanc (1989); 6Dabbah et al. (1970); 7Shelef et al. (1980); 8Stecchini et al. (1993); 9Salmeron et al.
(1990); 10Aureli et al. (1992); 11Kubo and Himejima (1991); 12Briozzo et al. (1989); 13Nagy and Tengerdy (1967);
14
Nychas and Tassou (2000); 15Al-Khayat and Blank (1985); 16Azzouz and Bullerman (1982); 17Kivanc and Akgul
(1990); 18Ismaiel and Pierson (1990); 19Blank et al. (1987); 20Hall and Maurer (1986); 21Sankaran (1976); 22Elnima
et al. (1983); 23Davidson and Branen (1993); 24Pattnaik et al. (1995a,b,c); 25Mann et al. (2000); 26Nelson (2000);
27
Takahashi et al. (2002); 28Smith-Palmer et al. (2001); 29Iscan et al. (2002); 30Tassou et al. (2000); 31Mejlholm and
Dalgaard (2002); 32Skandamis (2001); 33Chang et al. (2001); 34Perez et al (1999); 35Oyedeji et al. (1999); 36CarlsonCastelan et al. (2001); 37Ozcan et al. (2001); 38Cimanga et al. (2002); 39Nychas unpublished; 40Smith-Palmer et al.
(1998).
5
of multiple active components. These active compounds at low concentrations may interact
antagonistically, additively or synergistically with each other. Some of the differences in the
antimicrobial activity of oils observed in complex foods compared with their activity when
used alone in laboratory media could be due to the partitioning of active components
between lipid and aqueous phases in foods (Stechini et al., 1993, 1998).
Turbidimetry is a rapid, non-destructive and inexpensive method that is easily automated
but has low sensitivity. Turbidimetry detects only the upper part of growth curves, and
requires calibration in order to correlate the results with viable counts obtained on agar
media (Koch, 1981; Bloomfield, 1991; Cuppers and Smelt, 1993; McClure et al., 1993;
Dalgaard and Koutsoumanis, 2001; Skandamis et al., 2001b). The changes in absorbance
are only evident when population levels reach 106–107 CFU/ml, and are influenced by the
size of the bacterial cells at different growth stages. The physiological state of the cells
(injured or healthy), the state of oxidation of the essential oil as well as inadequate
© 2004, Woodhead Publishing Ltd
Table 3.2
Naturally occurring antimicrobial compounds in plants
Apigenin-7-glucose, aureptan
Benzoic acid, berbamine, berberine, borneol
Caffeine, caffeic acid, 3-o-caffeylquinic acid, 4-o-caffeylquinic acid, 5-o-caffeylquinic acid,
camphene camphor, carnosol, carnosic acid, carvacrol, caryophelene, catechin, 1,8 cineole,
cinnamaldehyde, cinnamic acid, citral, chlorogenic acid, chicorin, columbamine, coumarine,
p-coumaric acid, o-coumaric, p-cymene, cynarine
Dihydrocaffeic acid, dimethyloleuropein
Esculin, eugenol
Ferulic acid
Gallic acid, geraniol, gingerols
Humulone, hydroxytyrosol, 4-hydroxybenzoic acid, 4-hydroxycinnamic acid
Isovanillic, isoborneol
Linalool, lupulone, luteoline-5-glucoside, ligustroside, S-limonene
Myricetin, 3-methoxybenzoic acid, menthol, menthofurane
Oleuropein
Paradols, protocatechic acid, o-pyrocatechic, α-pinene, β-pinene, pulegone
Quercetin
Rutin, resocrylic
Salicylaldehyde, sesamol, shogoals, syringic acid, sinapic
Tannins, thymol, tyrosol, 3,4,5-trimethoxybenzoic acid, 3,4,5-thihydroxyphenylacetic acid
Verbascoside, vanillin, vanillic acid
Data from: Nychas and Tassou (2000); Iscan et al. (2002); Flamini et al. (2002); Mourey and Canillac (2002);
Takahashi et al. (2002); Amakura et al. (2002); Gounaris et al. (2002), Hayes and Markovic (2002); Chang et al.
(2001); Perez et al. (1999); Oyedeji et al. (1999); Carlson-Castelan et al. (2001); Ozcan et al. (2001); Cimanga et
al. (2002)
dissolution of the compound tested may also affect absorbance measurements in growth
media.
Unlike the plate counting technique, impedance-based methods can be used to monitor
microbial metabolism in real time mode. The impedimetric method is recognized as an
alternative rapid method not only for screening the biocide activity of novel antimicrobial
agents but also for estimation of growth kinetics in mathematical modelling (Ayres et al.,
1993, 1998; Tranter et al., 1993; Tassou et al., 1995, 1997; Johansen et al., 1995; Tassou
and Nychas, 1995a,b,c; Koutsoumanis et al., 1997, 1998; MacRae et al., 1997; Lachowicz et al., 1998). The technique depends on using a medium that offers a sharp
detectable impedimetric change as the bacterial population grows and converts the low
conductivity nutrients into highly charged products. As with turbidometry, calibration of
impedimetric data with plate counts is necessary (Dumont and Slabyj, 1993; Koutsoumanis et al., 1998).
Although time-consuming and laborious, the traditional microbiological method of determining viable numbers by plate counting remains the gold standard in antimicrobial studies. The
latter method has a major advantage of requiring little capital investment; however, it is materialintensive, requires a long elapse time and may have poor reproducibility.
MICs are measured by serial dilution of the tested agents in broth media followed by
growth determination by either absorbance reading or plate-counting (Carson et al., 1995).
The MIC technique has been miniaturized and automated using the bioscreen microbiological growth analyser (Lambert and Pearson, 2000) to allow a high throughput of compounds
and microorganisms (Lambert et al., 2001). The advantage of this method is the simultaneous examination of multiple concentrations of one or more preservatives and subsequent
determination of MIC based on mathematical processing.
© 2004, Woodhead Publishing Ltd
3.4
Studies in vitro
Almost all essential oils from spices and herbs inhibit microbial growth as well as toxin
production. The antimicrobial effect is concentration dependent and may become strongly
bacteriocidal at high concentrations. Gram-positive bacteria (spore- and non-spore-formers), Gram-negative bacteria, yeasts (Tables 3.1–3.3) and moulds (Ippolito and Nigro, 2003)
are all affected by a wide range of essential oils. Well-known examples include the essential
oils from allspice, almond, bay, black pepper, caraway, cinnamon, clove, coriander, cumin,
garlic, grapefruit, lemon, mace, mandarin, onion, orange, oregano, rosemary, sage and
thyme. The active compounds of some of these essential oils are shown in Tables 3.2 and 3.4.
Table 3.3 Some examples of microorganisms sensitive to the antimicrobial action of essential
oils from herbs and spices
Gram-positive bacteria
Gram-negative bacteria
Yeasts/fungi
Arthobacter sp.
Bacillus sp.
B. subtilis
B. cereus
B. megaterium
Brevibacterium
ammoniagenes
Brev. linens
Brochothrix
thermosphacta
Clostridium botulinum
Cl. perfrigenes
Cl. sporogenes
Corynebacterium sp.
Enterococcus feacalis
Lactobacillus sp.
Lac. plantarum,
Lac. minor
Leuconostoc sp.
Leuc. cremoris
Listeria monocytogenes
L. inocua
Micrococcus sp.
M. luteus
M. roseus
Pediococcus spp.
Photobacterium
phosphoreum
Propionibacterium acnes
Sarcina spp.
Staphylococcus spp.
Staph. aureus,
Staph. epidermidis
Streptococcus faecalis
Acetobacter spp.
Acinetobacter sp.
A.calcoaceticus
Aeromonas hydrophila
Alcaligenes sp.
A. faecalis
Campylobacter jejuni
Citrobacter sp.
C. freundii
Edwardsiella sp.
Enterobacter sp.
En. aerogenes
Escherichia coli
E. coli O157:H7
Erwinia carotovora
Flavobacterium sp.
Fl. suaveolens
Klebsiella sp.
K. pneumoniae
Moraxella sp.
Neisseria sp.
N. sicca
Mycobacterium smegmatis
Pseudomonas spp.
P. aeruginosa, fluorescens,
fragi and clavigerum
Proteus spp.
Pr. vulgaris
Salmonella spp.
Salmonella enteritidis,
senftenberg, typhimurium,
flexneri, pullorum
Serratia sp.
S. marcecens
Vibrio sp.
V. parahaemolyticus
Yersinia enterocolitica
Aspergillus niger
As. parasiticus
As. flavus
As. ochraceus
Candida albicans
Candida tropicalis
Dekkera bruxellensis
Fusarium oxysporum
F. culmorum
Mucor sp.
Pichia anomala
Penicillium sp.
Pen. chrysogenum
Pen. patulum,
Pen. roquefortii
Pen. citrinum
Rhizopus sp.
Saccharomyces cerevisiae
Trichophyton
mentagrophytes
Torulopsis holmii
Pityrosporum ovale
Based on: Nychas (1995); Mejlholm and Dalgaard (2002); Thangadural et al. (2002); Mangena and Muyima
(1999); Karaman et al. (2001); Hayes and Markovic (2002); Chang et al. (2001); Cimagna et al. (2002).
© 2004, Woodhead Publishing Ltd
Table 3.4 Examples of essential oils commonly used for food preservation and their main active
constituents
Herb/spice Active compound
Herb/spice Active compound
Allspice
Caraway
eugenol, methyl eugenol
carvone
Mint
Onion
Cinnamon
Cloves
Coriander
cinnamaldehyde, eugenol
eugenol, eugenol acetate
D-linalool, D-α-pinene
β-pinene
cuminaldehyde
diallyl disulphide, diallyl trisulphide, allyl propyl disulphide
Oregano
Pepper
Rosemary
Cumin
Garlic
Sage
Thyme
α-, β-pinene, limonene, 1,8-cineole
D-n-propyl disulphide,
methyl-n-propyl disulphide
thymol, carvacrol
monoterpenes
borneol, 1,8-cineole,
camphor, bornyl acetate
thujone, 1,8-cineol, borneol
thymol, carvacrol, menthol, menthone
Data from: Skandamis (2001); Iscan et al. (2002); Flamini et al. (2002); Karaman et al. (2001); Gounaris et al.
(2002), Oyedeji et al. (1999); Ozcan et al. (2001); Cimanga et al. (2002).
and discussed in Adams and Smid, 2003). The antimicrobial activity of these compounds is
influenced by the culture medium, the temperature of incubation and the inoculum size. In
addition, a strong synergism with some membrane chelators acting as permeabilizing agents
(e.g. ethylenediaminetetraacetic acid, EDTA) against Gram-negative bacteria has been
reported (Tassou, 1993; Ayers et al., 1998; Brul and Coote, 1999; Skandamis, 2001;
Skandamis et al., 2001b).
3.5 Applications in food systems
There have been relatively few studies of the antimicrobial action of essential oils in model
food systems and in real foods (Table 3.5). The efficacy of essential oils in vitro is often
much greater than in vivo or in situ, i.e. in foods (Nychas and Tassou, 2000; Davidson, 1997;
Skandamis et al., 1999b). For example, the essential oil of mint (Mentha piperita) has been
shown to inhibit the growth of Salmonella enteritidis and Listeria monocytogenes in culture
media for 2 days at 30ºC. However, the effect of mint essential oil in the traditional Greek
appetizers tzatziki (pH 4.5) and taramasalata (pH 5.0) and in paté (pH 6.8) at 4ºC and 10ºC
was variable. Salmonella enteritidis died off in the appetizers under all conditions examined
but not when inoculated in paté and maintained at 10ºC. Similarly, L. monocytogenes
numbers declined in the appetizers but increased in paté (Tassou et al., 1995a,b, 2000).
Growth of Escherichia coli, Salmonella spp., L. monocytogenes and Staphylococcus
aureus was inhibited by oregano essential oil (EO) in broth cultures. However, the
antimicrobial action of this EO in an emulsion or pseudoemulsion type of food such as
aubergine salad, taramasalata and mayonnaise depended on environmental factors such as
pH, temperature and oil (vegetable or olive) used. Homemade aubergine salad and taramasalata were inoculated with E. coli O157:H7 and Salmonella enteritidis, respectively. The
pH of these products was adjusted to 4–5.3. A range of concentrations (0–2.1%) of oregano
essential oil was added and the foods were incubated at temperatures from 0 to 20ºC. The
survival curves for E. coli O157:H7 in aubergine salad at 0 and 15ºC, modelled according
to Baranyi, are shown in Figs 3.1 and 3.2. A reduction in viable counts for both pathogens
in both foods tested was observed and their death rate depended on the pH, the storage
temperature and the essential oil concentration (Koutsoumanis et al., 1999; Skandamis and
Nychas, 2000; Skandamis et al., 1999a, 2002b) (see Fig. 3.3).
© 2004, Woodhead Publishing Ltd
28
Table 3.5
Applications of essential oils in foods
Microorganisms
Essential oil
References
Milk (fresh, skimmed)
Staph. aureus
Salmonella enteritidis
P. fragi
L. monocytogenes
Salmonella enteritidis
Salmonella typhimurium and enteritidis
Staph. aureus
P. fragi
L. monocytogenes
Lactic acid bacteria
Br. thermosphacta
Enterobacteriaceae
Yeasts and indigenous flora
L. monocytogenes
Salmonella enteritidis
Indigenous flora
Br. thermosphacta, E. coli
Salmonella enteritidis
Staph. aureus
Resident flora
Photobacterium phosphoreum
Mastic gum
Tassou and Nychas (1995c)
Clove, cinnamon, thyme
Oregano, clove, basil, sage
Smith-Palmer et al. (2001); Menon and Garg (2001)
Tassou and Nychas (1995b); Menon and Garg (2001);
Skandamis and Nychas (2001, 2002a,b); Tsigarida et al.
(2000); Skandamis et al. (2002a,b); Stecchini et al. (1993)
Mint
Tassou et al. (1995)
Mustard oil
Oregano
Lemay et al. (2002)
Tassou et al. (1996)
Basil, bay, cinnamon, clove,
lemongrass, marjoram,
oregano, sage, thyme
Carob
Mejlholm and Dalgaard (2002)
Mint, oregano, basil, sage
Tassou and Nychas (1995c); Tassou et al. (1995);
Koutsoumanis et al. (1999); Skandamis and Nychas (2000);
Skandamis et al. (1999a,b, 2001a, 2002c)
Basil, sage
Tassou and Nychas (1995c)
Dairy products:
soft cheese, mozzarella
Fresh meat:
block or minced
Meat products:
paté
sausage
Fish:
Gilt-head bream
Cod fillets, salmon
Salads and dressings:
tuna, potato, aubergine
(egg plant), taramasalata, mayonnaise,
tzatziki
Sauces:
meat gravy
© 2004, Woodhead Publishing Ltd
Staph. aureus
Salmonella enteritidis
P. fragi
L. monocytogenes
Sh. putrefaciens
Br. thermosphacta
E. coli
Indigenous flora
Salmonella enteritidis and typhimurium
Staph. aureus
P. fragi
Tassou et al. (1997)
Handbook of herbs an
Food
Fig. 3.1 Survival curves for E. coli O157:H7 in aubergine (egg plant) salad at 0°C, pH 4.0 and 5.0,
in the presence of 0, 0.7, 1.4 and 2.1% oregano essential oil. (Data from Skandamis and Nychas, 2000.)
The type of oil or fat present in a food can affect the antimicrobial efficacy of essential
oils. This was evident when the efficiency of four plant essential oils (bay, clove, cinnamon
and thyme) was assessed in low-fat and full-fat soft cheese against L. monocytogenes and
Salmonella enteritidis at 4ºC and 10ºC, respectively, over a 14-day period. In the low-fat
cheese, all four oils at 1% reduced L. monocytogenes to below the detection limit of the
plating method. In contrast, in the full-fat cheese, the oil of clove was the only substance to
achieve such reduction. The oil of thyme was ineffective against Salmonella enteritidis in
the full-fat cheese, despite the fact that this organism was completely inhibited in broth
culture (Skandamis, 2001). Thyme oil was as effective as the other three oils in the low fat
cheese, reducing Salmonella Enteritidis to less than 1 log CFU/g from day 4 onwards
(Smith-Palmer et al., 2001).
Table 3.5 summarizes some of the studies on the inhibitory action of essential oils in solid
foods (e.g. fish and meat) stored under various packaging conditions (VP, MAP). For
example, L. monocytogenes and Salmonella typhimurium were inhibited in meat treated with
clove and oregano essential oil, respectively (Menon and Garg, 2001; Tsigarida et al., 2000;
Skandamis et al., 2002a). Salmonella typhimurium survived in untreated meat, while the
addition of oregano essential oil at a concentration of 0.8% v/w reduced viable numbers by 1–
2 log CFU/g. The same level of oregano essential oil reduced the counts of L. monocytogenes
by 2–3 log CFU/g on meat. A marked reduction of Aeromonas hydrophila was also reported
in cooked, non-cured pork treated with clove or coriander oils and packaged either under
vacuum or air and stored at 2ºC and 10 ºC. The lethal effect of these two oils was more
pronounced under vacuum than in aerobic conditions (Stecchini et al., 1993).
The availability of oxygen can affect the antimicrobial efficacy of essential oils. Paster et
© 2004, Woodhead Publishing Ltd
3
Fig. 3.2 Survival curves for E. coli O157:H7 in aubergine (egg plant) salad at 15°C, pH 4.0 and 5.0,
in the presence of 0, 0.7, 1.4 and 2.1% oregano essential oil. (Data from Skandamis and Nychas, 2000.)
al. (1990, 1995) observed that the antimicrobial activity of the oregano essential oil on
Staph. aureus and Salmonella enteritidis was enhanced when these organisms were incubated under microaerobic or anaerobic conditions. Under conditions of low oxygen tension,
there are fewer oxidative changes in the essential oil (Paster et al., 1990, 1995). Moreover,
oregano essential oil was more effective under vacuum and a 40% CO2 : 30% O2 : 30% N2
atmosphere when an impermeable film was used compared to aerobic incubation or
packaging in bags that allowed O2 to permeate the package (Tsigarida et al., 2000;
Skandamis et al., 2002a).
Oregano EO has both bacteriostatic and bacteriocidal effects on raw fish (Sparus aurata)
inoculated with Staph. aureus and Salmonella enteritidis and stored under MAP (40% CO2,
30% O2 and 30% N2 ) or in air at 1ºC. Growth of spoilage organisms such as Shewanella
putrefaciens and Photobacterium phosphereum is also inhibited on gilt head seabream and
cod treated with oregano EO (Tassou et al., 1996; Mejlholm and Dalgaard, 2002). Similar
reductions were also reported for many other meat and fish organisms, as shown in Table 3.5
(Greer et al., 2000; Mejlholm and Dalgaard, 2002; Skandamis and Nychas, 2001, 2002a,b).
The studies reviewed above all show that antimicrobial activity demonstrated in vitro is
not necessarily a good indication of practical value in food preservation. The active
compounds of essential oils are often bound with food components (e.g. proteins, fats,
sugars, salts). Therefore, only a proportion of the total dose of EO added to a food remains
free to exert antibacterial activity. Extrinsic factors such as temperature also limit the
antimicrobial action of essential oils (Davidson, 1997). Moreover, the spatial distribution of
the different phases (solid/liquid) in a food and the lack of homogeneity of pH and water can
also play a role in efficacy. Interactions between the different components in the food may
create pH gradients in the final product as well as different bulk concentrations of the
antimicrobial in the different phases. The local buffering capacity of the food ingredients
© 2004, Woodhead Publishing Ltd
Fig. 3.3 Quadratic response surfaces predicting the death rate (DR) of Salmonella typhimurium
in taramasalata as a function of pH and oregano essential oil (OIL%). (Data from Koutsoumanis et al.,
1999.)
determines the pH within specific regions of complex foods. Since the spatial distribution of
microorganisms is not homogeneous, the antimicrobial activity could also depend on their
population density, on the food structure per se, and on carbon source availability governed
by diffusion factors. The microbial ecology of specific foodstuffs, buffering capacity, local
pH and food structure should all be taken into account during the evaluation of an
antimicrobial compound.
The growth of bacteria in liquids occurs planktonically, in contrast with the discrete
colonies formed either on or within a solid matrix (Robins et al., 1994; Wilson et al., 2002).
In the latter case, the cells are immobilized and localized in high densities in the food matrix
(Skandamis et al., 2000; Wilson et al., 2002). Challenge tests have revealed that the physiological attributes of bacteria grown in model food matrices were significantly different from
those of cells growing freely in liquid cultures (Brocklehurst et al., 1997; Skandamis et al.,
2000; Wilson et al., 2002). These differences can be accounted for by: (i) the population
density per se, (ii) diffusivity and thus availability of major nutrients, (iii) oxygen availability, and (iv) accumulation of end products (Stecchini et al., 1993, 1998; Thomas et al., 1997;
Skandamis et al., 2000). Bacteria within solid matrices grow as submerged ‘nests’ (Thomas
et al., 1997). While the diffusivity of low molecular weight nutrients such as glucose may
be very similar in liquids and gel matrices, that of antimicrobial agents may be very different
and may strongly influence the efficacy of the agents in a solid matrix (Diaz et al., 1993;
Stecchini et al., 1998). Oily substances within emulsions form droplets with diameters of
10–18 µm (Wilson et al., 2002). The diffusion of such large droplets is very likely to be
affected by the density, viscosity, tortuosity and other structure-related properties of the
© 2004, Woodhead Publishing Ltd
medium. Thus, the higher mobility of essential oil droplets in liquid media may be the most
important factor enhancing inhibition of target bacteria.
To avoid this problem, water-soluble compounds have been tested in vitro and in vivo
(Patsiouras et al., 2003). Indeed, the extraction of essential oils by steam distillation of herbs
and spices provides another useful fraction: the so-called ‘hydrosols’. Hydrosols are
currently not widely used and there is little published research on their antimicrobial
activity. The hydrosol fractions of oregano, thyme, mint and rosemary have been tested in
broth against Listeria monocytogenes, Escherichia coli, Lactobacillus plantarum,
Brochothrix thermosphacta and Salmonella enteridis. All demonstrated antimicrobial
activity, but their effectiveness in a sample food (minced meat) was limited (Patsiouras et al.,
2003).
3.6
Mode of action and development of resistance
In general, the mode of action of essential oils is concentration dependent (Prindle and
Wright, 1977). Low concentrations inhibit enzymes associated with energy production
while higher amounts may precipitate proteins. However, it is uncertain whether membrane
damage is quantitatively related to the amount of active antimicrobial compound to which
the cell is exposed, or the effect is such that, once small injuries are caused, the breakdown
of the cell follows (Judis, 1963).
Essential oils damage the structural and functional properties of membranes and this is
reflected in the dissipation of the two components of the proton motive force: the pH
gradient (∆pH) and the electrical potential (∆ψ) (Sikkema et al., 1995, Davidson, 1997;
Ultee et al., 1999, 2000, 2002). Carvacrol, an active component of many essential oils, has
been shown to destabilize the cytoplasmic and outer membranes and act as a ‘proton
exhanger’, resulting in a reduction of the pH gradient across the cytoplasmic membrane
(Helander et al., 1998; Lambert et al., 2001; Ultee et al., 2002). The collapse of the proton
motive force and depletion of the ATP pool eventually led to cell death (Ultee et al., 2002).
Like other many preservatives, the essential oils cause leakage of ions, ATP, nucleic acids
and amino acids (Tranter et al., 1993; Gonzalez et al., 1996; Tahara et al., 1996; Helander
et al., 1998; Cox et al., 1998; Ultee et al., 1999; Tassou et al., 2000). Like carvacrol, the
essential oils from tea and mint cause leakage of cellular material including potassium ions
and 260 nm-absorbing substances (Cox et al., 1998; Gustafson et al., 1998; Ultee et al.,
1999). Nutrient uptake, nucleic acid synthesis and ATPase activity may also be affected,
leading to further damage to the cell. Several reports have demonstrated that most essential
oils (at approx. 100 mg/l) impair the respiratory activity of bacteria and yeasts (e.g.
Saccharomyces cerevisiae) (Conner and Beuchat, 1984a,b; Denyer and Hugo, 1991; Tassou
et al., 2000).
Unlike many antibiotics, essential oils are capable of gaining access to the periplasm of
Gram-negative bacteria through the porin proteins of the outer membrane (Helander et al.,
1998). The permeability of cell membranes is dependent on their composition and the
hydrophobicity of the solutes that cross them (Sikkema et al., 1995; Helander et al., 1998;
Ultee et al., 2002). Low temperatures decrease the solubility of essential oils and hamper
penetration of the lipid phase of the membrane (Wanda et al., 1976). The partition
coefficient of essential oils in cell membranes is a crucial determinant of antimicrobial
efficacy.
The solubility of essential trace elements such as iron is negatively affected by essential
oils. Consequently, reduced availability of iron could inhibit bacterial growth. Additionally,
© 2004, Woodhead Publishing Ltd
Table 3.6
Lethal dose (LD50) of some essential oils determined in rats
Plant/herb
LD50
(g/kg)
Plant/herb
LD50
(g/kg)
Prunus amygdalus
Angelica archangelica
Pimpinella anisum
Ocinum basilicum
Pimenta racemosa
Citrus bergamia
Cinnamomum camphora
Anethum graveolens
Allium sativum
Anthemis nobilis
Cinnamomum zeylanicum
Daucus carota
Cinnamomum cassia
Syzygium aromaticum
Eucalyptus globulus
Foeniculum vulgare
Zingiber officinale
<1.0
2–>5
2–5
1–2
1–2
>5
2–5
2–5
>5
>5
2–5
>5
2–5
1–5
2–5
2–5
>5
Juniperus communis
Laurus nobilis
Lavandula angustifolia
Citrus limonum
Origanum marjorana
Pistacia lentiscus
Citrus aurantium
Origanum vulgare
Petroselinum sativum
Piper nigrum
Rosmarinus officinalis
Menta viridis
Salvia officinalis
Thymus vulgaris
Citrus reticulata
Coriandrum sativum
Camellia sinensis
>5
2–5
2–>5
>5
2–5
>5
>5
1–2
1–5
>5
>5
2–5
2–5
2–5
>5
2–5
2–5
Data modified from: Skandamis (2001).
the reaction of ferrous ion with phenolic compounds can indirectly damage cells by causing
oxidative stress (Friedman and Smith, 1984; Nagaraj, 2001). The highly reactive aldehyde
groups of some plant-derived antimicrobial compounds (e.g. citral, salicylaldehyde) form
Schiff’s bases with membrane proteins and so prevent cell wall biosynthesis (Friedman,
1996, 1999; Patte, 1996). Phenolics, essential oils and phytoalexins generally cause static
rather than outright toxic effects (Tokutake et al., 1992); cell membranes that leak or
function poorly would not necessarily lead to cell death but would most probably cause a
deceleration of metabolic processes such as cell division (Darvill and Albersheim, 1984;
Kubo et al., 1985).
Antibiotics and related drugs have substantially reduced the threat posed by infectious
diseases in the last century. However, the emergence and spread of antibiotic-resistant
bacteria has, more recently, become a major concern. This concern has widened to include
all microorganisms exposed to antimicrobial agents, including the so-called ‘natural’
compounds. However, there is relatively little information on the resistance mechanisms of
microorganisms against plant-derived antimicrobial compounds.
Deans and Ritchie (1987), who studied the effect of 50 plant essential oils against 25
genera of bacteria, concluded that Gram-positive and Gram-negative organisms were
equally susceptible to the antimicrobial action of essential oils. However, this conclusion is
now under dispute. In general, Gram-positive bacteria are more sensitive than Gramnegative organisms to the antimicrobial compounds in spices (Dabbah et al., 1970; Farag et
al., 1989; Shelef, 1983; Tassou and Nychas, 1995b,c, 1999). However, variation in the rate
or extent of inhibition is also evident among the Gram-negative bacteria. For example, E.
coli was less resistant than Pseudomonas fluorescens or Serratia marcescens to essential
oils from sage, rosemary, cumin, caraway, clove and thyme (Farag et al., 1989). Salmonella
enteritidis and typhimurium were less sensitive than P. fragi to sage and mastic gum oils
(Tassou and Nychas, unpublished) whereas Salmonella typhimurium was more sensitive
than P. aeruginosa to the essential oils from oregano and thyme (Paster et al., 1990).
Pseudomonas putida and P. aeruginosa have been reported as relatively tolerant of essential
© 2004, Woodhead Publishing Ltd
oils, and efflux pumps in the outer membrane have been suggested as possible mechanisms
for this resistance (Pattnaik et al., 1995a,b; Isken and de Bond, 1998; Mann et al., 2000).
Mutants of E. coli and sub-populations of Staph. aureus resistant to pine and tea-tree oil,
respectively, have also been reported (Moken et al., 1997; Nelson, 2000).
3.7 Legislation
Many essential oils from herbs and spices are used widely in the food, health and personal
care industries and are classified as GRAS substances or are permitted food additives
(Kabara, 1991). A large number of these compounds have been the subject of extensive
toxicological scrutiny and an example of the data available is shown in Table 3.6. However,
their principal function is to impart desirable flavours and aromas and not necessarily to act
as antimicrobial agents. Therefore, it is possible that additional safety and toxicological data
would be required before regulatory approval for their use as novel food preservatives
would be granted.
3.8
Future prospects and multifactorial preservation
Given the high flavour and aroma impact of plant essential oils, the future for using these
compounds as food preservatives lies in the careful selection and evaluation of their efficacy
at low concentrations but in combination with other chemical preservatives or preservation
processes. Synergistic combinations have been identified between garlic extract and nisin,
carvacrol and nisin, vanillin or citral and sorbate, thyme oil and/or cinnamaldehyde in an
edible coating, and low-dose gamma irradiation and extracts of rosemary or thyme.
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© 2004, Woodhead Publishing Ltd
4
Screening for health effects of herbs
R. Rodenburg, TNO Pharma, The Netherlands
4.1
Introduction
It is estimated that 30–40% of all pharmaceutical preparations that are used nowadays are
derived from or based on plant metabolites. Plants are therefore an important source of
molecules that may be useful as a drug. Many plant-derived drugs are based on the
knowledge of the medicinal effects of plants, for example from traditional medicine. Some
well-known examples are quinine from the bark of the Cinchona tree, morphine and codeine
from opium, and, more recently, taxol from the bark of the Pacific yew. In traditional and in
herbal medicine, crude plant-derived preparations are often used, derived from the whole
plant or parts of it, e.g. tinctures, syrups, or either dried plant parts or plant extracts.
However, there is growing interest in identifying the active substances present in medicinal
plants, in order to use these for pharmaceutical drug development.
What is the advantage of isolating the active compounds from medicinal plants?
Knowing which compound or compounds are responsible for the pharmacological activity
of a medicinal plant means safe therapeutic drugs can be produced, which can be administered in a controlled manner. Contrast this with using crude plant extracts, of which the
composition, and thus the pharmacological potency, may be variable. Furthermore, the
identified bioactive compounds may be chemically modified to further improve the properties
of the compound as a drug. A well-known example of this is aspirin, which is based on
salicin from willow or poplar bark. Finally, plant extracts typically contain thousands of
different compounds, of which only a few are pharmacologically relevant. All other
compounds are either inactive or may lead to toxicological problems.
Although the pharmaceutical industry has always had an interest in using plants as a
source of new drugs, a consequence of the introduction of high-throughput screening (HTS)
has been that the attention of the pharmaceutical industry has been focused on the screening
of synthetic small molecules, for example those generated by combinatorial chemistry.
These compounds are screened for specific bioactivities towards molecular targets, which
can be a receptor, an enzyme or any other validated drug target.
However, the diversity generated chemically may be limited with respect to such
properties as bioavailability and cytotoxicity. This may be the reason why the number of
successful new drugs from this approach is relatively small. By contrast, nature provides a
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vast reservoir of bioactive molecules. In particular, plants are a rich source of bioactive
metabolites, and provide enormous potential in the discovery of new drugs. Now that the
modern screening technologies can be combined with the molecular diversity presented by
plants, there is a growing interest in using natural compounds as a source of new drugs.
The initial experiments performed during the development of new drugs usually consist
of in vitro screening experiments, designed to study the effects of bioactive molecules on a
predefined, validated drug target. The starting material can either be extracts from a
collection of plants, different extracts from a single plant, or individual compounds, e.g. a
natural compound library. There is a fundamental difference between the screening of
compound libraries and plant extracts. Compound libraries are a collection of usually large
numbers of relatively pure compounds. Usually, the chemical identity and properties of the
compounds present in the library are known. Often, the in vitro assays that are used for the
screening of the compound libraries are implemented on (ultra) high-throughput robotized
systems. The ‘hits’ are subsequently tested in secondary screening assays and in vitro
toxicity assays, followed by in vivo experiments. In contrast to compound libraries, plant
extracts typically are mixtures of thousands of different molecules, of which most have not
yet been characterized. There are several ways to identify the bioactive molecules in these
extracts. The common approach is to set up a fractionation scheme and to screen the
fractions for the presence of the desired bioactive properties. Active fractions are
subfractionated and tested, until the molecules responsible for the bioactivity can be
identified. The assays that are used to test the bioactivity of plant extracts are not necessarily
implemented in high-throughput systems, owing to the smaller sample numbers, and this
also allows for assays with a somewhat higher complexity. An example of this is presented
in Section 4.6. This chapter will focus on the screening of plant extracts and fractions
thereof, although in some cases reference will be made to compound screening.
4.2 Types of assays
The ways in which the bioactivity of compounds or extracts can be analysed is almost
limitless. An overview of types of assays that are often used is given below; however, this
should not be regarded as a comprehensive list since for each scientific question several
methods may be applied. The common denominator of screening assays is that they are
performed in vitro. The complexity of the model system ranges from simple assays using a
single molecule, up to assays using whole cells. For example, when screening for proteases,
a single labelled polypeptide as protease substrate can be used for screening. By contrast, in
case plant compounds have to be screened for effects on cell proliferation, a whole cell assay
may be very useful.
For each type of biological effect that is the subject of analysis, different types of assays
can be applied. The choice for a particular type of assay is something that has to be judged
case by case.
4.2.1 Cell-based assays
Cell-based assays are predominantly developed from cultured cell lines, although primary
cells can also be used. An often-used format is the reporter gene assay. In this case, the
effects of compounds are tested at the level of transcription. For example, in case the drug
target is a transcription factor, or a receptor that activates a transcription factor in a specific
manner, a reporter gene assay can be used. For this purpose, cells are transfected with a
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reporter gene plasmid, which contains a reporter gene encoding an enzyme that can be
measured easily. One of the most frequently used reporter enzymes is firefly luciferase (de
Wet et al., 1987), which upon ATP-dependent conversion of its product gives rise to the
emission of light. Using a luminometer, the production of luciferase can be detected. The
reporter gene is driven by a promoter that is activated by the transcription factor of interest.
In this way, the reporter gene will be activated in the presence of a bioactive compound; thus
the reporter enzyme will be produced and detected. As alternatives for luciferase, other
reporter genes can be used, such as β-galactosidase (Flanagan and Wagner, 1987), green
fluorescent protein (Chalfie et al., 1994) and secretory alkaline phosphatase (Berger et al.,
1988). The latter has the advantage that it is secreted into the culture medium and therefore
does not require cell lysis before it can be detected.
As an alternative to reporter gene assays, biological effects in cell lines can also be
detected using molecular detectors. There are several examples of this, for example
fluorescent probes that can be used to detect specific small molecules (e.g. reactive oxygen
(Keston and Brandt, 1965), nitric oxide (Kojima et al., 1998), Ca2+ (Minta et al., 1989)), but
also recombinant proteins that are introduced into the cell line by transfection. An example
of this is aequorin, a protein derived from a jellyfish that fluoresces in the presence of Ca2+
(Sheu et al., 1993; Button and Brownstein, 1993).
One of the most straightforward cell-based assays is the screening for cell proliferation
or cell death. Cells are simply grown for a certain amount of time in the presence of the
compounds that are screened, after which the number of cells is quantified. There are several
colorimetric methods available that can be used for this purpose (Denizot and Lang, 1986).
Alternatively, cell death can be assessed by analysing the culture medium for the presence
of cytoplasmic enzymes, such as lactate dehydrogenase (LDH).
4.2.2 Receptor binding assays
Perhaps one of the simplest ways to identify whether compounds interact with a receptor is
by performing receptor binding assays. The receptor of interest is present in a cell membrane
preparation from an organ/tissue/cell line that is known to express the receptor. The
preparation is incubated with a radiolabelled ligand, usually a well-characterized reference
compound that specifically interacts with the receptor. The unbound material is removed by
washing and the remaining radiolabelled ligand is quantified using a radiodetector, although
alternative detection methods are also possible. New binding partners are identified by
testing their ability to compete with the radiolabelled ligand for binding to the target
receptor.
4.2.3 Fluorescence assays
The detection of fluorescence is one of the most sensitive analytical techniques. It is now
widely used as a detection method in so-called soluble assays, which are simple one-step
assays. By contrast, insoluble assays involve the attachment of one of the assay reagents to
a solid support (i.e. a bead or a well plate), and usually include a washing step before the
assay can be read. Many fluorescence assays are based on the FRET principle, fluorescence
resonance energy transfer. The assay principle is that a fluorescence donor is attached to one
assay reagent (i.e. a receptor fragment) and a fluorescence acceptor to another assay reagent
(i.e. a receptor ligand). When the two reagents come into close proximity (i.e. ligand binds
the receptor), and the donor is excited, energy is transferred to the acceptor and light of a
different wavelength is emitted, which can be measured. FRET is a very sensitive, non-
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radioactive method. However, for some applications problems may be encountered, such as
interference by assay buffer constituents or scattering of the emitted light. The use of a timeresolved fluorescence measurement will result in a strong reduction of interference by
background fluorescence.
4.2.4 Scintillation assays
The scintillation proximity assay (Hart and Greenwald, 1979) makes use of a radiolabelled
ligand and a receptor that is attached to a bead or well-plate coated with scintillant. Upon
binding of the ligand, the scintillant will be stimulated to emit light, which can be detected.
Similar to fluorescence, this is also a sensitive technique, with the advantage that it is less
sensitive to interference. One of the drawbacks of this technique is that it makes use of
radiolabels.
4.2.5 Fluorescence polarization (FP) assays
Similar to fluorescence and scintillation assays, FP assays are used to screen for molecular
proximity. FP is based on the observation that polarized light used to excite a fluorescent
molecule will result in the emission of polarized light. The polarization of the emitted light
will change if the fluorescent molecule physically interacts with another molecule. The
change in fluorescence polarization can be measured using an FP detector. Advantages of
FP assays are that the assays are soluble, non-radioactive and homogeneous. A drawback
may be that an excess of binding partner has to be used in order to be able to detect a signal,
and therefore in some cases suboptimal assay conditions have to be used.
These are some of the basic principles of screening assays. There are numerous methods
derived from the principles described above that have been successfully developed. The
techniques mentioned here have all been applied to HTS. In case throughput is not an issue,
more complex assays can be developed depending on the target and compounds/extracts to
be screened.
4.3 Throughput vs content assays
The drug discovery trajectory of the pharmaceutical industry in many cases makes use of
screening assays with a tremendous throughput. In this way, hundreds of thousands of
compounds can be screened in a matter of days, which can be achieved only by utilizing
robotized screening facilities. The assays that are used in these HTS facilities are usually
relatively simple and will provide a yes or no answer (e.g. this compound does or does not
inhibit the activity of enzyme X). In other words, the throughput is maximized whereas the
content of the information that is provided is minimized. Various reports have shown that the
answers provided by these HTS-type assays may vary depending on the assay set-up. For
example, if a receptor assay is developed using a FRET read-out, the answers may be
different from a FP assay for the same receptor (Sills et al., 2002). This also implies that each
assay suffers from false positives and false negatives. Although the false positives can be
identified in secondary screening experiments, the false negatives obviously cannot be
identified and are lost. At the other end of the spectrum, assays are developed that provide
more detailed information on the mode of action of bioactive compounds. This will result in
more informative data at the inevitable cost of a lower throughput. It should also be
mentioned that there is a clear trend towards the development of high information content
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assays with a high throughput. An example of this is the use of microscopic techniques that
allow the inspection of multi-well plate for cellular events, such as apoptosis, cell proliferation, and receptor translocation. Another emerging approach is the genomics-based screening,
in which expression profiles are measured instead of a single variable.
4.4
Assay quality
Each screening assay can be regarded as an analytical method to determine the bioactivity
of compounds or extracts. Therefore, screening assays have to fulfil a number of criteria that
deal with assay quality, especially when used in a high-throughput environment. Important
criteria are reproducibility and robustness. One of the most widely used criterion for
reproducibility is the Z'-factor, which is given in equation 4.1:
3σpos + 3σneg
Z′ = 1 – –––––––––––
[4.1]
µpos – µneg
In this equation, σpos is the standard deviation (SD) of the signal obtained from the positive
control, σneg is the SD from the signal of the negative control, and µpos and µneg are the mean
values obtained from the positive and negative controls, respectively (Zhang et al., 1999).
The Z'-factor is more informative than the signal-to-noise ratio, since it takes into account
the assay dynamic range as well as the data variation of both positive and negative control
samples. Assays with a Z'-factor ≤ 0 can be regarded as not useful for screening. The closer
the Z'-factor is to 1, the better the assay can discriminate between positive and negative
controls. In case an assay has a low but positive Z' value, and therefore the assay conditions
are suboptimal, the assay may still be very useful when multiple measurements per sample
are performed.
Robustness of the assay is another important issue. The experiments that have to be
performed in order to test the robustness of assays are dependent on the experimental set-up
in which the assay will be implemented, and on the type of assay. Items that may be tested
could be the effects of temperature, well-plate, solvents and end-of-run. During the actual
screening, several control incubations are usually included to test the performance of the
assay.
4.5 Screening bio-active compounds
An important consideration before starting a screening exercise aimed at identifying
bioactive compounds from plant extracts is that plants often contain many different
bioactive compounds. Thus, a well-characterized beneficial effect of a given plant may be
the result of a combination of effects of different plant constituents. This may result in initial
disappointing screening results, since fractionation of these extracts may either give
inconclusive results, e.g. several fractions show activity, or show no activity from any
fraction. In these cases, it may be very informative to include mixtures of fractions as well
as the starting material in the same screening experiment as in which fractions are tested.
Further, it is advisable to have at least some analytical data on the fractions to be tested at
hand, such as high-performance liquid chromatography (HPLC) profiles. These may also be
very helpful when interpreting screening results.
One of the more down-to-earth problems encountered when screening plant extracts or
plant-derived compounds is that many plant metabolites are poorly soluble in water. An
example of this is provided by the flavonoids, present in extracts of several different
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medicinal plant species. The screening assay has to be designed in such a manner that the
solvents used for the plant extracts do not affect the outcome of the assay. Frequently used
solvents such as methanol or N, N-dimethylformamide (DMF) affect assays at concentrations as low as 0.1% (v/v), depending on the type of assay. The effects of acetone and
chloroform are even more dramatic and these solvents should not be used when preparing
plant extracts for screening. Solvents such as dimethylsulphoxide (DMSO) and ethanol are
usually more compatible with most screening assays, although it is still recommended to use
concentrations well below 0.5% (v/v). In any case a solvent control should be included in
each screening experiment.
4.6
Screening experiments for anti-inflammatory properties
This chapter describes some examples of screening experiments aimed at identifying antiinflammatory constituents of plants. A large number of plants and herbs are known for their
anti-inflammatory properties. Well-known examples are willow bark (contains salicin, from
which aspirin is derived), Boswellia serrata (boswellic acids) and turmeric (curcumin). In
addition to these, many other herbs have been suggested to be anti-inflammatory. Inflammation plays a role in many different clinical disorders. In addition to the obvious inflammatory
diseases such as arthritis, asthma, Crohn’s disease, psoriasis and so on, inflammation also
plays an important role in diseases such as atherosclerosis, diabetes, Alzheimer’s and many
other diseases. In many of these, a disordered immune system contributes to the onset and/
or progression of the disease.
4.6.1 Single target screening
What are important targets for anti-inflammatory therapies? A key regulatory factor in the
inflammatory response is the transcription factor family NF-κB. This family of proteins is
present in almost all human cells. In inflammatory cells such as macrophages and
lymphocytes, NF-κB is activated after stimulation of the cells by a pro-inflammatory
stimulus. Its activation leads to the transcription of many different genes involved in the
inflammatory response, including cytokines such as TNFα. Inhibition of NF-κB attenuates
the inflammatory response, and therefore it is a major target for the development of antiinflammatory drugs. An example of a relatively simple cell-based assay to screen for NF-κB
activation is given in Fig. 4.1. The assay is a reporter gene assay, in which a total of five NFκB elements are placed in front of the reporter gene. Thus, the reporter gene is expressed
only when NF-κB is activated. The reporter gene plasmid is transfected into a macrophagelike cell line, in this case the mouse cell line RAW264.7. The cells are incubated with a
stimulus that activates NF-κB, and in the absence of an inhibitor a strong reporter gene
response is detectable. When cells are incubated with a stimulus together with an inhibitor,
the reporter gene response is attenuated. In this way, possible inhibitory compounds present
in plant-derived extracts may be detected. Experiments such as these always include
controls for cell viability, to check for possible interference of toxic compounds present in
extracts that may give rise to false positives. Obviously, positive and negative controls for
activation and inhibition (i.e. a known inhibitor such as dexamethasone) of NF-κB are
always included.
There are many other important targets for anti-inflammatory therapies, in addition to
transcription factors. An important class of molecules are the receptors, for example
receptors for cytokines, chemokines and eicosanoids (Onuffer and Horak, 2002; Holgate
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Fig. 4.1 Example of a reporter gene assay to monitor inflammatory responses. One of the main
events in the pro-inflammatory response of macrophages is the activation of the transcription factor
NF-κB. This cell-based assay is designed to monitor this process. The basis is formed by a
macrophage-like cell line that was stably transfected with a reporter gene (luciferase) under the control
of a promoter that contains NF-κB responsive elements (RE). When these cells are exposed to proinflammatory substances (e.g. LPS), this will lead to signal transduction from the receptor into the cell
towards NF-κB, which in turn is activated and induces the transcription of luciferase. The expression
of the luciferase protein is monitored by measuring the luciferase activity using luminometry. The
inset shows an example of an anti-inflammatory inhibitor that strongly reduces luciferase activity even
in the presence of LPS, whereas the solvent control does not have an effect. This system is useful to
screen for anti-inflammatory plant-derived substances that target the NF-κB pathway.
et al., 2003). Adhesion molecules that are involved in the translocation of immune cells from
the circulation into the sites of inflammation are also promising drug targets (YusufMakagiansar et al., 2002). Other important targets are the signalling molecules themselves,
such as cytokines and chemokines. The best-known example of this is TNFα: therapies
based on the specific inhibition of TNFα have proven to be very efficacious for Crohn’s
disease and rheumatoid arthritis (Elliot et al., 1994; Targan et al., 1997).
4.6.2 Genomics-based screening
A much more complex experiment to test whether plant-derived extracts possess antiinflammatory activity is genomics-based screening. The basic principle is that, instead of
just one or two targets being screened, the whole transcriptome, proteome or metabolome is
analysed. As in ‘normal’ screening, an in vitro model system is usually used. This can be a
macrophage, lymphocyte or any other type of relevant cell line, but it can also be applied to
whole blood. The advantage of cell lines is that they provide a relatively stable background
in which the experiments are performed.
In the example described here, a macrophage-like cell line was used. The cell line, U937
(Ralph et al., 1976), can be cultured in such a manner that it adopts a macrophage-like
phenotype. This can be verified using macrophage-specific markers: in our case we
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+ LPS + Inhibitors
Macrophages
‘Omics’
(a)
(b)
Fig. 4.2 Genomics-based screening. This experiment was performed to analyse the putative antiinflammatory properties of an unknown plant-derived compound (cpd X). (a) In this example,
macrophages were used as a model system. The macrophages were stimulated with LPS, a potent proinflammatory substance derived from E. coli. Stimulation was performed in the absence or presence
of several different anti-inflammatory compounds, including the compound under investigation. In
response to these treatments, the cells start producing a wide range of different mRNA and proteins.
The complete set of proteins and mRNAs produced in response to the treatment can be regarded as
characteristic for the treatment. To monitor this output, protein and mRNA expression patterns are
analysed by proteomics (2D gel electrophoresis) and transcriptomics (cDNA arrays), respectively. (b)
The enormous amount of data generated by proteomics and transcriptomics was analysed first by using
software packages specifically designed to analyse data from both technologies. This resulted in
normalized data sets from which outliers and other aberrant data were removed. Subsequently, the data
were analysed by pattern recognition (multivariate analysis), which resulted in the two-dimensional
presentation given here. Each dot represents a data set, for each treatment three independent data sets
were generated. This representation clearly shows that different data sets can be grouped according to
the anti-inflammatory compound that was added to the cells. The compound under investigation (cpd
X) clearly overlaps with the data set derived from the cells treated with a beta-agonist; therefore, it is
very likely that the anti-inflammatory mechanism of this compound bears resemblance to the
mechanism of beta-agonists. (PSI = proteasome-specific inhibitor)
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analysed the proteome and found several proteins that are up-regulated in differentiated
macrophages, for example Cathepsin B (Krause et al., 1996). The differentiated macrophages are subsequently activated with a pro-inflammatory compound. Usually
lipopolysaccharide (LPS) is used, although other, less subtle, stimuli may also be used.
Activation of the macrophages gives rise to a plethora of molecular responses, including the
release of cytokines and prostaglandins, the induction of pro-inflammatory enzymes and
many other proteins, mRNA molecules and metabolites. When testing an anti-inflammatory
substance, such as a plant extract, this will be co-incubated together with the stimulus. An
active substance will give rise to specific molecular effects, i.e. certain genes will no longer
be activated, whereas others may be specifically up-regulated. The effects are monitored by
determining the gene expression, protein and/or metabolite expression profiles
(transcriptomics, proteomics and metabolomics, respectively). This system has been validated by testing the effects of several known anti-inflammatory compounds, including
corticosteroids, beta-agonists and mitogen-activated protein kinase (MAPK) inhibitors.
Although these different inhibitors have many molecular responses in common (e.g.
inhibition of TNFα release), each inhibitor will give rise to a specific modulation of
metabolite, mRNA and protein expression profile.
The very complex data provided by this type of assay are analysed by specialized data
analysis tools, including multivariate analysis. The data analysis is a key element for this
approach, since it will give information not only on whether a compound/extract is antiinflammatory or not, but also on the molecular pathways that are affected by the compounds/
extracts under study. It will also provide detailed information on the similarities and
differences compared with the molecular responses of well-characterized anti-inflammatory
compounds of which the molecular target is known. See Fig. 4.2 for a schematic overview of
this system. It should be mentioned that the term ‘screening’ is not really apt here, since the
throughput of this type of assay is very low. However, this set-up does not require relatively
pure fractions to be tested: complex mixtures can also be used, thus reducing the number of
samples to be tested. The amount of information that this approach provides is enormous. Not
only will it tell us whether a plant extract is anti-inflammatory or not, but it will also give
information on the possible mechanisms that underlie the effects. There are several applications for this technology. For example, it can be used to support claims of health-promoting
products. Furthermore, it can be very useful to give information on the mode of action of new
anti-inflammatory drugs. Finally, in cases where new anti-inflammatory compounds are
being extracted from samples, it can be used to identify these by combining the screening
results with plant metabolite profiles and analysing these using complex data-analysis tools.
4.7
Future trends
4.7.1 Technological: automation, miniaturization, novel detection methods
The trend in HTS has for long been driven by a demand to increase the speed and accuracy
of screening assays. This has lead to the introduction of robotized screening facilities that
operate virtually 24 hours a day, screening hundreds of thousands of compounds per day.
Nowadays, the bottleneck is not so much the throughput of the screening but more the need
for new compounds that can be screened for possible bioactivities, the development of new
assays and the interpretation of the screening results. Moreover, experiments that classically
were performed in the drug development stage, such as metabolic stability and other toxicity
tests, are more and more transformed into rapid assays that can be performed at a very early
stage in the drug discovery process.
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4.7.2 Induced diversity
It is common knowledge that the vast number of different plant species in tropical rain
forests are a rich source of plant metabolites that possess interesting pharmacological
activities. The mining of this enormous storehouse of potentially interesting metabolites is
a big challenge. Recently, at TNO Pharma we have developed a new technology platform
that makes use of domesticated plants or crops, such as tobacco, arabidopsis, tomato and
so on, to induce the production of a wide variety of metabolites in these plants. The
principle of this so-called ‘induced diversity’ starts by the preparation of plant callus
cultures. These can be cultivated in an unlimited variety of ways, in order to evoke the
production of a wide variety of metabolites in the callus cultures. Culturing conditions
such as light/dark, light wavelength, temperature, use of plant pathogen, and so on can all
be used in any combination to create molecular diversity. Cultures can be prepared in 96well plates, in which each well can be cultured in a different way, thus creating in
principle 96 different sets of metabolites per plate. These cultures can subsequently be
used to prepare extracts and screen for the presence of metabolites with a bioactivity of
interest. This will result in a number of ‘hits’, that is plant callus cultures with the strongest
effect in the screening assay. The culturing conditions of these callus cultures can subsequently be further refined to optimize the production of metabolites responsible for the
bioactivity being screened for.
4.7.3 High information content screening/systems biology
Traditionally, screening methods were designed to provide information on whether a
compound does or does not affect a drug target using just one output (e.g. optical density).
The pressure to characterize drug candidates in the earliest stages of the drug discovery
programme has, among others, led to the emerging of screening methods that provide more
information than just a yes or no answer.
One of these recent trends is to use imaging technologies as a read-out of the screening.
Instead of assaying the activity of a single enzyme or receptor, automated imaging-based
screening is suitable to screen for biological processes, such as apoptosis, receptor distribution, transcription factor translocation, changes in cell morphology, and so on. In theory,
assays can be developed for any biological process that can be visualized microscopically in
cultured cells. Some biological processes can be analysed using time intervals, providing the
possibility of screening for cell motility and other dynamic processes. A major advantage of
this technology is that the screening is not limited to a single molecular target. Nevertheless,
the throughput reached is fairly high, since the technology is available to perform imagingbased screening in 1536 well-plates, making it possible to perform this type of assay in a
high-throughput format.
Another trend is to use arrays or profiles to read-out screens. This type of screen provides
output on a large number of variables, such as a collection of mRNAs, proteins or
metabolites. Examples are the use of cDNA arrays to screen for mRNA expression patterns
and the use of liquid chromatography–mass spectrometry (LC–MS) to screen for changes in
the production of particular classes of metabolites. An example of this type of screening is
shown in Section 4.6.2. The throughput of this type of screening is low, although there is
certainly a trend to speed up the processes by automation of the various steps in the screening
process, not only the laboratory experiments, but also the data interpretation and/or database
mining, which still is rather time-consuming.
© 2004, Woodhead Publishing Ltd
4.8
Sources of further information
The Society for Biomolecular Screening is a useful source for more information on
screening. The SBS produces the Journal of Biomolecular Screening, in which papers and
editorial commentary are published that emphasize scientific and technical applications and
advances in the field of HTS. Assay and Drug Development Technologies publishes papers
on early-stage screening techniques and tools that optimize the identification of novel drug
leads and targets for new drug development. Analytical Biochemistry emphasizes analytical
methods in the biological and biochemical sciences, and has a more broad perspective than
the two journals mentioned above. In addition, pharmacological journals may also be of
interest to the reader, such as Biochemical Pharmacology, Current Opinion in Pharmacology, European Journal of Pharmacology, Journal of Pharmacology and Experimental
Therapeutics, and Molecular Pharmacology.
4.9 References
BERGER, J., HAUBER, J., HAUBER, R., GEIGER, R., and CULLEN, B.R. (1988), ‘Secreted placental alkaline
phosphatase: a powerful new quantitative indicator of gene expression in eukaryotic cells’. Gene
66(1): 1–10.
BUTTON, D. and BROWNSTEIN, M. (1993), ‘Aequorin-expressing mammalian cell lines used to report
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CHALFIE, M., TU, Y., EUSKIRCHEN, G., WARD ,W.W. and PRASHER, D.C. (1994), ‘Green fluorescent
protein as a marker for gene expression’. Science 263(5148): 802–5.
DENIZOT, F. and LANG, R. (1986), ‘Rapid colorimetric assay for cell growth and survival. Modifications
to the tetrazolium dye procedure giving improved sensitivity and reliability’. J Immunol Methods
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ELLIOTT, M.J., MAINI, R.N., FELDMANN, M., KALDEN, J.R., ANTONI, C., SMOLEN, J.S., LEEB, B.,
BREEDVELD, F.C., MACFARLANE, J.D., BIJL, H. and WOODY, J.N. (1994), ‘Randomised double-blind
comparison of chimeric monoclonal antibody to tumour necrosis factor alpha (cA2) versus placebo
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FLANAGAN, W.M. and WAGNER, E.K. (1987), ‘A bi-functional reporter plasmid for the simultaneous
transient expression assay of two herpes simplex virus promoters’. Virus Genes 1(1): 61–71.
HART, H.E. and GREENWALD, E.B. (1979), ‘Scintillation proximity assay (SPA) – a new method of
immunoassay. Direct and inhibition mode detection with human albumin and rabbit antihuman
albumin’. Mol Immunol 16(4): 265–7.
HOLGATE, S.T, PETERS-GOLDEN, M., PANETTIERI, R.A. and HENDERSON, W.R. JR (2003), ‘Roles of
cysteinyl leukotrienes in airway inflammation, smooth muscle function, and remodeling’. J Allergy
Clin Immunol 111(1 Suppl): S18–34.
KESTON, A.S. and BRANDT, R. (1965), ’The fluorometric analysis of ultramicro quantities of hydrogen
peroxide’. Anal. Biochem 11: 1–5.
KOJIMA, H., NAKATSUBO, N., KIKUCHI, K., KAWAHARA, S., KIRINO, Y., NAGOSHI, H., HIRATA, Y. and
NAGANO, T. (1998), ‘Detection and imaging of nitric oxide with novel fluorescent indicators:
diaminofluoresceins’. Anal Chem 70(13); 2446–53.
KRAUSE, S.W., REHLI, M., KREUTZ, M., SCHWARZFISCHER, L., PAULAUSKIS, J.D. and ANDREESEN, R.
(1996), ‘Differential screening identifies genetic markers of monocyte to macrophage maturation’.
J Leukoc Biol 60(4): 540–5.
MINTA, A., KAO, J.P. and TSIEN, R.Y. (1989), ‘Fluorescent indicators for cytosolic calcium based on
rhodamine and fluorescein chromophores’. J Biol Chem 264(14): 8171–8.
ONUFFER, J.J. and HORUK, R. (2002), ‘Chemokines, chemokine receptors and small-molecule antagonists: recent developments’. Trends Pharmacol Sci 23(10): 459–67.
RALPH, P., MOORE, M.A. and NILSSON, K. (1976), ‘Lysozyme synthesis by established human and
murine histiocytic lymphoma cell lines’. J Exp Med 143(6): 1528–33.
SHEU, Y.-A., KRICKA, L.J. and PRITCHETT, D.B. (1993), ‘Measurement of intracellular calcium using
bioluminescent aequorin expressed in human cells’. Anal Biochem 209: 343–7
SILLS, M.A., WEISS, D., PHAM, Q., SCHWEITZER, R., WU. X. and WU, J.J. (2002), ‘Comparison of assay
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technologies for a tyrosine kinase assay generates different results in high throughput screening’.
J Biomol Screen 7(3); 191–214.
TARGAN, S.R., HANAUER, S.B., VAN DEVENTER, S.J., MAYER, L., PRESENT, D.H., BRAAKMAN, T.,
DEWOODY, K.L., SCHAIBLE, T.F. and RUTGEERTS, P.J. (1997), ‘A short-term study of chimeric
monoclonal antibody cA2 to tumor necrosis factor alpha for Crohn’s disease’. N Engl J Med 337(15):
1029–35.
DE WET, J.R., WOOD, K.V., DELUCA, M., HELINSKI, D.R. and SUBRAMANI, S. (1987), ‘Firefly luciferase
gene: structure and expression in mammalian cells’. Mol Cell Biol 7(2): 725–37.
YUSUF-MAKAGIANSAR, H., ANDERSON, M.E., YAKOVLEVA, T.V., MURRAY, J.S. and SIAHAAN, T.J. (2002),
‘Inhibition of LFA-1/ICAM-1 and VLA-4/VCAM-1 as a therapeutic approach to inflammation and
autoimmune diseases’. Med Res Rev 22(2): 146–67.
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evaluation and validation of high throughput screening assays’. J Biomol Screen 4(2): 67–73.
© 2004, Woodhead Publishing Ltd
5
Under-utilized herbs and spices
P. N. Ravindran and Geetha S. Pillai, Centre for Medicinal Plants Research,
India and K. Nirmal Babu, Indian Institute of Spices Research, India
5.1
Introduction
In ancient times spices and herbs were valued as basic ingredients of incense, embalming
preservatives, ointments, perfumes, antidotes against poisons, cosmetics and medicines,
and were used less in culinary preparations. A notable use of spices and herbs in ancient and
medieval times was for the treatment of a variety of illnesses. Subsequently, spices and herbs
came to be used to flavour food and beverages. In the course of time, spices and herbs were
shown to be useful not only for making food palatable, but also in retarding or preventing
rancidity and spoilage. This knowledge acted as a catalyst for the use of spices in a variety
of processed foods. Based on use, herbs and spices are classified as culinary, cosmetic and
pharmaceutical. In the modern world spices have wide affiliation in the culinary art of
people around the world, and are used in the food industry for flavouring and seasoning, as
well as in pharmaceutical preparations in the traditional systems of medicine and in beauty
care. Spices and herbs are useful because of the chemical constituents contained in the form
of essential oil, oleoresin, oleogum and resins, which impart flavour, pungency and colour
to prepared dishes.
The International Organization for Standardization (ISO) lists 112 plant species that are
used as spices and herbs. Among these, a few are very widely used and grown commercially
in many countries, a few are less widely used but are well-known, while others are less
known and are under-utilized. Such under-utilized herbs and spices are indeed valuable, not
only as spices for flavouring dishes, but also as medicinal plants of great importance. A list
of such under-utilized herbs and spices is given in Table 5.1. This chapter deals briefly with
some of the more important under-utilized herbs and spices. A few have already been dealt
with in this volume as well as in Volume 1.
5.2 Sweet flag
Sweet flag is the rhizome of Acorus calamus Linn. of the family Acoraceae and is highly
valued as herbal medicine in India and other European countries. It is used as an ingredient
© 2004, Woodhead Publishing Ltd
Table 5.1
List of some of the under-utilized herbs and spices
SI No. Botanical name
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
24.
25.
26.
27.
28.
29.
30.
Acorus calamus L.
Alpinia galanga Willd.
Angelica archangelica L.
Armoracia rusticana Gart.
Bunium persicum (Bosis)
B Fedtsh.
Capparis spinosa L.
Carum bulbocastanum L
Ferula asafoetida L.
Garcinia gummi-gutta
(L.) N. Robson
G. indica Choisy
Hyssopus communis L.
syn H. officianalis
Kaempferia galanga L.
Levisticum officianale
Marjorana hortensis
(Origanum marjorana)
Murraya koenigii L.
Nigella sativa L.
Pandanus amaryllifolius
Papaver somniferum L.
Piper betle L.
Punica granatum L.
Rosmarinus officinalis
Salvia officinalis
Satureja hortensis L.
Satureja montana
Schinus terebenthifolius
Sinapis alba
Tamarindus indica L.
Thymus vulgaris
Trachyspermum ammi.
(L) Sprague ex Tussil
Trigonella foenumgraecum
Xylopia aethiopica
Zanthoxylum piperitum
Common name
Family
Part used
Sweet flag
Greater galangal
Garden angelica
Horseradish
Black caraway
Acoraceae
Zingiberaceae
Apiaceae
Brassicaceae
Apiaceae
Rhizome
Rhizome
Root
Root
Seed, tuber
Caper
Black caraway
Asafoetida
Malabar tamarind
Capparidaceae
Apiaceae
Apiaceae
Clusiaceae
Unopened flower buds
Fruit, Bulb
Oleogum
Pericarp lobes (fruit rind)
Kokum
Hyssop
Clusiaceae
Lamiaceae
Pericarp lobes (fruit rind)
Leaf
Galangal
Lovage
Sweet marjoram
Zingiberaceae
Apiaceae
Lamiaceae
Rhizome, tubers
Fruit, leaf
Leaf and flowering top
Curry leaf
Black cumin
Pandan wangi
Poppy seed
Betel leaf
Pomegranate
Rosemary
Garden sage
Summer savory
Winter savory
Brazilian pepper
(Pink pepper)
White mustard
Tamarind
Thyme
Ajowan
Rutaceae
Ranunculaceae
Pandanaceae
Papaveraceae
Piperaceae
Punicaceae
Lamiaceae
Lamiaceae
Lamiaceae
Lamiaceae
Anacardiaceae
leaf
Seed
Leaf
Seed
Leaf
Seed dried with flesh
Terminal shoot, leaf
Terminal shoot, leaf
Leaf, flowering top
Leaf, flowering top
Fruit
Brassicaceae
Caesalpineaceae
Lamiaceae
Apiaceae
Seed
Fruit pulp
Terminal shoot, leaf
Fruit
Fenugreek
Fabaceae
Seed, leaf
Guinean pepper
Japanese pepper
Annonaceae
Rutaceae
Fruit
Fruit and rind
of several drugs of the Unani, Ayurvedic and modern systems of medicine. It is also well
known for its insecticidal properties. The word Acorus is derived from kore, meaning pupil,
and refers to the alleged ophthalmic virtues of the plant.
5.2.1 Origin and distribution
Acorus is native to most northern latitude countries around the world and may have been
widely dispersed around the USA by Native Americans who planted the roots along their
migratory paths to be harvested as needed. The species A. calamus is native to the
southeastern USA, growing wild in wet areas in marshes and ditches.
Acorus is found wild or cultivated throughout India and Ceylon at up to 1800 m (6000
feet) height in the Himalayan region. It is a promising crop, especially for marshy land. In
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India, A. calamus is grown abundantly in the marshy tracts of Kashmir, in certain areas of
Manipur, the Naga Hills and Sikkim.
5.2.2 Botany and description
Acorus is an attractive, perennial, herbaceous, aquatic, marshy plant. This species inhabits
perpetually wet areas such as the edges of streams and around ponds and lakes, in ditches
and seeps. It is a grass-like, rhizome-forming, semi-aquatic perennial herb that can grow up
to 2 m high. The plant has a creeping and much branched aromatic rhizome. The rhizome is
cylindrical; light brown or white and spongy in colour.
The leaves are thick, erect and sword-shaped with crimped edges. The leaves, when
bruised, emit a strong scent. Acorus produces small, yellow flowers arranged on a spike.
Plants rarely flower or set seed.
Acorus is a rather remarkable plant in a number of respects. Until recently, it was just
another member of the family Araceae, one of the larger and more complicated monocot
families. Upon investigation of its morphology, anatomy and DNA sequences, it now
appears that Acorus is the most primitive monocot and may represent an early stage in the
evolution of the monocots (Albertazzi et al., 1998, Duvall et al., 1993; Duvall, 2001).
Acorus is now included in a separate family, Acoraceae.
The rhizome is light brown with long internodes, root and leaf scars and a soothing
aromatic odour. The transverse section shows narrow cortical and large stellar regions. The
cortex consists of thin-walled parenchymatous cells arranged in chains, leaving large
intercellular spaces, sheathed collateral vascular bundles and bundles of fibres. Endodermal
cells are barrel shaped and possess abundant starch grains. Large oil cells with yellowish
contents and cells containing dark brown oleoresin and starch grains are scattered in the
ground tissue of both cortex and stele. Solitary polygonal crystals of calcium oxalate are
present in each cell of the storied row of cells running parallel to the fibres (Sharma et al.,
2000). Calquist and Schneider (1997) demonstrated the vessels in the metaxylem of both
roots and rhizomes by scanning electron microscopy (SEM), and the end walls of the vessel
elements are characterized by perforations that retain porose pit membranes and are
interpreted as a primitive character.
On microscopic examination the powder appears yellowish-white and consists of masses
of whole or broken, oval-shaped parenchymatous cells. Some of these cells contain yellowbrown oleoresin, packed with small spherical starch grains. A few xylem elements in groups
of vessels with annular thickening are also seen (Karnick, 1994a).
5.2.3 Cultivation and production
Acorus is propagated vegetatively. Sprouted rhizomes collected from the vigorously
growing mother plants are used as planting material. About 80 000 propagules are required
for one hectare of land. The planting time is June–July. The rhizome bits are planted in about
6 cm deep furrows with a spacing of 30 cm between the rows and 35 cm between the plants.
Application of farmyard manure or compost, 8–10 tonnes/hectare supplemented with
organic fertilizer is needed for good growth. For satisfactory cultivation and yield application of 100 kg/ha nitrogen is recommended (Tiwari et al., 2000; Kumar et al., 2000).
Propagation of sweet flag through tissue culture was reported by Hettiarachchi et al.
(1997); Harikrishnan et al. (1999); Kulkarni and Rao (1999) and Rani et al. (2000). All the
authors used Murashigue and Skoog basal medium supplemented with varying levels of BA
(benzyl adenine) and NAA (α-naphthalene acetic acid). The cultures initiated from rhizome
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buds were multiplied, rooted and successfully established in soil. This method can be
exploited for large-scale multiplication of quality planting material in this crop.
5.2.4 Chemistry
The root essential oil contains monoterpene hydrocarbons, sesquiterpine ketones (trans or
α) asarone (2,4,5-trimethoxy-1-propenylbenzene) and β-asarone (cis-isomer). The American variety is consistently tested free of the carcinogenic β-asarone, whereas the Asian
varieties contain varying amounts of β-asarone, and cause a more sedative feeling when
ingested. European varieties of sweet flag have yielded various sesquiterpenoids with
psychoactive or medicinal properties.
The volatile oil obtained by steam distillation of the rhizome was purified and subjected
to liquid–gas chromatography. A total of 93 volatile components were detected from the
Indian variety, of which β-asarone was found to be the major component. European calamus
yielded 184 volatile components, including 67 hydrocarbons, 35 carbonyl compounds, 56
alcohols, 8 phenols, 2 furans and 4 oxido compounds. Its oil yield varies with temperature
and method of storage. Sweet flag leaves, rhizome and roots contain 0.22–0.89, 3.58–7.80
and 1.77–3.15 ml/l00 g dry matter, of essential oil, respectively. Tannic substances are in
the rangeof 1.22–1.85, 0.63–1.05 and 0% respectively in leaves, rhizome and roots. Leaves
contain vitamin C (Kumar et al., 2000).
The variation of essential oils and their major constituents in Acorus, with respect to
season and geographical areas, was analysed. The major components of volatile oil obtained
from the same part of the plants from different geographical areas exhibited no change in
chemical structure and the best season for cropping was found to be June (Kumar et al.,
2000). The calamus root oil obtained from the plants grown in various geographical areas
such as China, Japan (wild and cultivated types), Asian regions, Canada, Bangladesh and
also the commercial sample from Germany were subjected to analysis by various researchers. It was found that there is variation in the presence and quantity of the components in
those samples (Lawrence, 2002). The comparative percentage composition of the major
components of various collections of Japanese and Asian calamus root oil is given in Tables
5.2 and 5.3.
Petrikova et al. (2000) studied the essential oil concentration in Acorus collected from 13
locations in the Czech Republic and found that the oil contents were higher in spring crops
(0.8–2.6%) than in autumn crops (1–1.8%). The concentration of β-asarone ranged from
0.07 to 0.41%.
The volatile oil of accessions collected from Jammu and Kashmir had some common
constituents, such as palmitic acid, isoeugenol, butyric ester, asarone and hydrocarbons.
Both the oils differed in some components: eugenol, calamol and azulene are present in
Jammu collections, whereas Kashmir collections have heptylic acid, 2-pinene, camphor,
calamene and azulene. The presence of 124 mg% of choline per 100 g was reported in the
Acorus plants (Chaudhary et al., 1957). Sikkim collections of Acorus are reported to have
a higher oil content and a higher percentage of other major constituents (Agarwal, 1987).
Chowdhury et al. (1993) identified 1-(1-acetoxy-2-propenyl)-4-hydroxybenzene in Indian
calamus roots. Essential oil isolated from calamus roots grown in India, in alkaline soil rich
in exchangeable sodium, was analysed by GC–MS (gas chromatography–mass spectroscopy)
for its constituents and more than 25 compounds were detected. The major components
detected were (E)-asarone (58%), (Z)-asarone (2%), asaronaldehyde (8%), α-terpineol
(2%), calamol (2%), etc. (Chowdhary et al., 1997). The accuracy of this study is doubtful as
the authors have reported presence of high amount of (E)-asarone, but Indian calamus is rich
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Table 5.2
root oils
Comparative percentage composition of the major components of Japanese calamus
Compound
Chemotype 1 (6)*
Chemotype 2 (12)*
Chemotype 3 (2)*
0–2.9
0.6–5.1
1.0–4.8
1.4–1.7
1.2–6.2
64.7–92.1
1.8–10.0
0.4–10.9
0–11.3
4.1–10.3
7.1–15.2
0–3.7
9.4–28.9
23.5–48.7
1.4–13.8
7.7–34.4
1.6–7.6
10.7–12.1
14.3–22.1
0.7–2.2
22.8–34.9
6.0–8.1
2.6–4.1
24.1–26.1
(Z)-methyl isoeuginol
Epi-shyobunone
Shyobunone
Elemicin
Preisocalaminidiol
(Z)-asarone
(E)-asarone
Other constituents
*Number of samples.
Source: Sugimoto et al. (1997a).
Table 5.3 Comparative percentage composition of the major components calamus root oils of
Asian origin
Source*
Compound
1 (1)† 2 (1)† 3 (1)†
4 (8)†
5 (3)†
6 (2)†
7 (1)†
Methyl euginol
(Z)-methyl isoeuginol
Epi-shyobunone
(E)-methyl isoeuginol
Shyobunone
Elemicin
Preisocalaminidiol
(Z)-asarone
(E)-asarone
Other constituents
–
–
–
–
–
–
–
1.2 1.6 0
0.3–9
0– 0.7
0– 2.9
87.3
1.8 0.7 3.4
0–1.1
0–3..5
2.2 – 3.0
–
–
–
–
–
–
–
–
2.2 14.3 4.5
0–1.3
0–5.3
2.8 – 4.0
–
1.7 2.2 0.6
0–1.6
0–0. 7
0.5 – 2.3
–
3.0 34.9 1.4
0–4.5
5.0–12.0
4.4 – 7.7
–
85.7 8.1 20.9 73.8 – 96.3 10.2 – 17.9 43.6–53.7 12.7
2.6 4.1 3.5 1.8–15.0
0–6.0
3.9–4.5
–
1.8 24.1 65.7
0–13.6
55.9–85.1 29.0–35.5 –
8 (2)†
0–1.6
0–1.3
–
0–1.6
–
42.7–72.7
–
25.7–37.3
1.6–2.4
0–13.0
*1. Cultivated Osaka, Japan 2. Cultivated Hokkldo, Japan. 3. Cultivated Chongging, China. 4. Various Asian
sources. 5. Three areas in China. 6. Henen, China. 7. Jllin, China. 8. Hubei, China.
† Number of samples.
Source: Sugimoto et al. (1997b).
in β-asarone (=Z-asarone). Wu et al. (1993) characterized a new compound from Acorus
roots of Chinese origin using X-ray diffraction analysis and named it as calamensesquiterpinol. The same group of workers (Wu et al., 1994) identified calamenidiol,
isocalamenidiol and calamenene in A. calamus roots.
Sweet flag oil also contains acoradin, 2,4,5-trimethoxy-benzaldehyde; 2,5-dimethoxybenzoquinone; galangin; sitosterol; the phenylpropane derivatives isoeugenol methyl ether,
γ-asarone, cis-asarone, trans-asarone and acoramone (Patra and Mitra, 1981). The compounds
Z-3-(2,4,5-trimethoxyphenyl)-2-propenal and 2,3-dihydro-4,5,7-trimethoxy-l-ethyl-2methyl-3-(2,4,5-trimethoxyphenyl) indene were also isolated from Acorus plants. A phenyl
propane derivative 1-(p-hydroxyphenol)-l-(o-acetyl)prop-2-ene, was isolated from the
rhizome of Acorus.
The Acorus oil of Dutch origin was subjected to fractionation after separation of acidic
and phenolic substances. The lower boiling fraction contains terpenes. The sesquiterpenes
diol-isocalamenidiol and three monocyclic sesquiterpenes were isolated from essential oil
of Japanese plant rhizomes. Two new selinane-type sesquiterpenes, two new sesquiterpenic
ketones and a new tropane were isolated from sweet flag oil, and their structures were also
elucidated. The structure of the sesquiterpenic hydrocarbon, (–)cada1a-1,4,9-triene, was
© 2004, Woodhead Publishing Ltd
determined from chemical and spectral data. Kumar et al. (2000) have made a detailed
review on the chemistry of Acorus.
Various compounds such as calacone, telekin, isotelekin, calarene, monocyclic ketones
– shyobunone, epishyobunone and isoshyobunone – were also isolated and their structure
elucidated during the period from 1966 to 1968 (Rastogi and Mehrotra, 1990). (Z,Z)4,7dicadienal was isolated from oil and synthesized; two new compounds:
(Z)3-(2,4,5-trimethoxyphenyl)-2-propenal and 2,3-dihydro-4,5,7-trimethoxy-1-ethyl-2methyl-3-(2,4,5-trimethoxyphenyl) indene, were isolated from rhizomes and their
structures elucidated and confirmed by synthesis (Rastogi and Mehrotra, 1995).
Sugimoto et al. (1999) analysed the phylogenetic relationship of A. gramineus and three
types of A. calamus by comparing the 700 bp sequence of a 5S-rRNA gene spacer region.
A. calamus was classified into two chemotypes: chemotype A in which Z-asarone is the
major essential oil constituent and chemotype B which contained mainly sesquiterpenoids.
An intermediate type (M) of these two chemotypes in various ratios was also observed. The
results revealed that the phylogenetic relationship predicted by the spacer region data
correlated well with the essential oil chemotype pattern of A. calamus.
5.2.5 Functional properties and toxicology
The biological properties of calamus were reviewed by Kumar et al. (2000). Both the dried,
pleasant smelling rhizome and its essential oil are used as aromatic, bitter carminative
compositions and in bronchial troubles. The sedative-potentiating principle was found in the
petroleum ether extract of rhizomes of Acorus. The same active principle was also obtained
during steam distillation of its rhizomes. This fraction showed depressant action on
normotensive dogs, inhibited the rate of contraction of frog and dog hearts, relaxed the tone
of isolated intestine, uterus and bronchi and antagonized acetylcholine and histamineinduced spasm. The former action was not modified by atropinization or the latter by
pre-treatment with antihistamines. Root extract exhibited antimicrobial activity against
Staphylococcus aureus, Escherichia coli and Aspergillus niger (Rastogi and Mehrotra,
1995). The complete extract of Acorus rhizomes exhibited significant anti-bacterial and
anti-inflammatory effects in experimental animals. The dichloromethane extract of rhizome
recorded the highest aphidicidal activity. The extract was found to have fumigative toxicity
to aphids and β-asarone was found to be an active ingredient in this extract. An ethanolic
extract of rhizome was screened for central nervous system (CNS) activity against mice and
rats. The extract exhibited a large number of actions similar to β-asarone but differed in
several other respects, including the response to electroshock, apomorphine and isolationinduced aggressive behaviour, amphetamine toxicity in aggregated mice, behavioural
despair syndrome in forced swimming, etc. The Acorus plant extract was screened for antiimplantation activity in female rats.
The insecticidal properties of alcohol extracts of rhizomes of sweet flag against the fully
grown larvae of Trogoderma granarium was reported (Pal et al., 1996). The sterilizing
effect of Acorus oil on the female of Trogoderma granarium was attributed to the absorption
of the terminal oocytes of the ovaries and disturbance to follicular epithelium. Oral
administration of 2 ml of boiled coconut oil extract of the rhizome of Acorus showed antiinflammatory activity in rats.
The rhizome extract of Acorus plant has produced a hypotensive response in dogs. The
ethanolic extract of Acorus rhizome inhibited gastric secretion and protected gastroduodenal mucosa against the injuries caused by pyloric ligation, indomethacin, reserpine and
cystamine administration. The extract had a highly protective effect against cytodestructive
© 2004, Woodhead Publishing Ltd
agents. Mutagenetic and DNA damaging activity was found in calamus oil, β-asarone and
commercial calamus drugs (Ramos-Ocampo and Hsia, 1987). The essential oil obtained
from Acorus showed spasmolytic activity in isolated organs of certain experimental
animals. It was found that chromosome damage in the human lymphocytes is induced by βasarone. Because of the genotoxicity potency of β-asarone, Acorus should be used at a very
low concentration. Feeding studies in rat using Indian calamus oil (high β-asarone) had
shown death, growth depression, hepatic and heart abnormalities and serious effusion in
abdominal and/or peritoneal cavities.
The essential oil of Acorus has shown marked nematicidal activity against larvae of root
knot nematode, Meloidogyne. incognita, the most menacing pest of Indian soils. The
minimal lethal concentration of (Z/E) asarone mixture against the second stage larvae of dog
roundworm Toxocara canis was 1.2 mM. The calamus oil (0.1%) effectively controlled the
population of Diplodia natalensis and Penicillium digitatum. The insect growth-inhibiting
activity was observed in the extract of Acorus plant. Bioactivation of p-asarone was
mediated via insect mixed function oxidases.
There are various reports on the toxic effect of Acorus on stored pests and insects.
Toxicity of A. calamus oil vapours and rhizome powder collected from different altitudes at
different temperatures to stored pests and insects such as Sitophilus granarius, S. oryzae,
Callosobruchus maculatus, C. phaseoli, Lasioderma serricorne and Tribolium confusum
were reported (Schmidt, et al., 1991; Su, 1991; Paneru et al., 1997; Rahman and Schmidt,
1999). Reddy and Reddy (2000) described a treatment based on an Acorus calamus powder
solution for the control of Oryzaephilus surinamensis, Lasioderma serricorne, Araecerus
fasciculatus and Tribolium castaneum in stored turmeric rhizomes.
A-asarone produces stimulating effects and also sedative effects similar to reserpine and
chlorpromazine. High antioxidant activity was reported from the ethanolic extracts of
rhizomes of Acorus (Acuna et al., 2002).
Acorus is considered unsafe for human consumption by the Food and Drug Administration (FDA) because massive doses given to laboratory rats over extended time periods
proved to be carcinogenic (JECFA, 1981). Increased incidence of hepatomas was also
observed in rats treated with β-asarone (Wiseman et al., 1987).
FDA studies have shown that only calamus native to India contains the carcinogenic βasarone. The North American variety contains only asarone. Calamus has been banned by
the FDA as a food additive and within the last few years many herbal shops have stopped
recommending or dispensing it. The presence of β-asarone in flavourings and other food
ingredients with flavouring properties have been reviewed by the Scientific Committee on
Food. The committee analysed the implications of the presence of β-asarone in food on
human health in the light of the available information and recommended limitations in
exposure and use levels (SCF, 2002). The use of Acorus is now more medicinal than as a
spice.
5.2.6 Uses
Attempts have been made to utilize this plant’s important biological activities in the
development of herbal formulations for different kinds of ailments and uses. For skin care,
a bath preparation has been prepared in which the ingredients are lactose and plant extracts.
This preparation provides a moisturizing effect on the skin. A number of hair-care preparations have been formulated in which Acorus is one of the major constituents. The decoction
of Acorus rhizome in combination with 0.25% solution of anesthesisn (1 : 1) is suggested for
alvealitis prophylaxis.
© 2004, Woodhead Publishing Ltd
Table 5.4
Some of the herbal tonic/medicinal drugs in which Acorus is one of the ingredients
SI no.
Drugs
Uses
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Krumina syrup
Antospray powder
Automer drops
Cybil Tab
Libobel drops
Galachol
Sepra Tab
Traquinil
Ciladin
Phortage
Suktin
12.
13.
14.
Cilpazyme syrup
Remanil Tab
Nab Tab
For intestinal diseases
Skin care for softness
To check ear infections
As tranquillizer (sedative)
In liver disorders
To enhance lactation
As mental restorative
As tranquillizer
To cure pschychosometic disorders and use as tranquillizer
For sex tonic
Acidity, gastrocordiac syndrome flatulence, dyspepsia,
gastroentritis and peptic ulcer, etc.
For constipation
In swelling of bones, joints andrheumatic pains
In epilepsy
Source: Kumar et al. (2000).
The extract of Acorus rhizome is one of the major constituents in the formulation of many
general tonics (Table 5.4). Acorus rhizome powder has been used in the preparation of
antacid tablets with purgative properties. P-tab was found to be most effective drug for
patients suffering from insomnia and irritability. This is composed of eight herbal drugs, of
which Acorus is one. The water-ethanolic extract of Acorus plant was found to exhibit
antioxidant property and can be used in the food industry as fat oxidant. In the formulations
of mosquito repellent preparations, Acorus is a major constituent. Acorus is also used in
waste-water treatment such as inactivated sludge treatment in the aeration tank; secondary
setting and subsequent post-treatment for increased N and P compound removal and
disinfection. Acorus cultivation in the treatment areas enhances N and P removal and
disinfection. Treatment of clarified sewage leads to the removal of microorganisms.
5.3 Greater galangal
Alpinia galanga (L.) Willd belongs to the family Zingiberaceae, and is commonly known by
such names as galangal, galanga, greater galangal and Java galangal. The related species A.
officinarum is the lesser galangal.
5.3.1 Production and international trade
Data on production, consumption and trade are scarce and not reliable because traders make
no distinction between A. galanga and A. officinarum; both are used as the source plant for
the Ayurvedic raw drug rasna. India is a major supplier, along with Thailand and Indonesia
(Scheffer and Jansen, 1999). However, its volatile oil attracts more international interest
because of its high medicinal value (http://www.indianspices.com).
5.3.2 Origin and distribution
Greater galangal is native to Indonesia, but has become naturalized in many parts of South
and South-East Asian countries. The oldest reports about its use and existence are from
© 2004, Woodhead Publishing Ltd
southern China and Java. It occurs frequently in the sub-Himalayan region of Bihar, West
Bengal and Assam. It is currently cultivated in all South-east Asian countries, India,
Bangladesh, China and Surinam (Scheffer and Jansen, 1999). It shows exuberant growth
along the eastern Himalayas and in southwest India, cultivated throughout the Western
Ghats (Warrier et al., 1994). India exports galanga in different forms (http://www.indian
spices.com).
5.3.3 Botany and description
Greater galanagal is a perennial, robust, tillering, rhizomatous herb, which grows up to
3.5 m tall, with a subterranean, creeping, copiously branched aromatic rhizome. The
rhizomes are 2.5–10.0 cm thick, reddish brown externally, and light orange brown internally. The aerial leafy stem (pseudostem) formed by the rolled leaf sheaths is erect. The
leaves are 23–45 by 3.8–11.5 cm, oblong-lanceolate, acute and glabrous. The inflorescence
is terminal, erect, many flowered, racemose, 10–30 × 5–7 cm, pubescent; the bracts are
ovate, up to 2 cm long, each subtending a cincinnus of two to six greenish white flowers; the
bracteoles are similar to the bracts but smaller; the flowers are fragrant, 3–4 cm long,
yellow-white. The fruit is a globose to ellipsoidal capsule, 1–1.5 cm in diameter, orange-red
to wine red.
The anatomy of the rhizome shows a central stele surrounded by an outer cortical zone.
Fibrovascular bundles are distributed throughout the cortex and steel. Numerous resin
canals are also present.
5.3.4 Chemistry
The composition of galangal rhizomes per 100 g dry matter is: moisture – 14 g, total ash –
9 g, matter soluble in 80% ethanol – 49 g, matter soluble in water – 19 g, total sugar–9 g,
total nitrogen – 3 g, total protein – 16 g, essential oil content – 0.2–1.5% (dry wt). Fresh
rhizomes yield about 0.1% of oil on steam distillation with a peculiar strong and spicy odour.
Earlier investigations indicated camphor, 1,8-cineole (20–30%), methyl cinnamate (48%)
and probably D-pinene as the oil components. 1'-Acetoxychavicol acetate, a component of
newly dried rhizomes, is active against dermatophytes, and together with another compound, 1'-acetoxyeugenol acetate, exhibits anti-tumour activity in mice. The same compounds
isolated from roots showed anti-ulcer activity in rats. Oil shows potential insecticide
property. Galangal root, root oil and root oleoresin are given the regulatory status ‘generally
regarded as safe’ (GRAS) in the USA (Scheffer and Jansen, 1999). The root contains a
volatile oil (0.5–1.0%), resin, galangol, kaempferid, galangin, alpinin, etc. The active
principles are the volatile oil and acrid resin. Galangin has been obtained synthetically
(http://www.naturedirect2u.com).
Compounds such as 1'-acetoxy chavicol acetate, 1'-acetoxyeuginol acetate and 1'hydroxychavicol acetate and two diterpenes – galanal A and galanal B – were isolated from
seeds and their structures were elucidated. Galanolactones (E)-8-(17),12-labdadien-15,16dial and (E)-8-(17)-epoxylabd-12-en-15,16-dial were isolated from seeds and characterized.
A compound, di(p-hydroxy-cis-styryl) methane, was isolated along with p-hydroxy
cinnamaldehyde from rhizomes (Rastogi and Mehrotra, 1995). Haraguchi et al. (1996) have
isolated an antimicrobial diterpene (diterpene 1) from A. galanga and the structure was
elucidated by spectral data and identified as (E)-8-beta,17-epoxylabd-12-ene-15,16-dial.
The volatile constituents of the rhizomes and leaves of A. galanga from the lower
Himalayan region of India were analysed by GC and GC–MS. The main constituents
© 2004, Woodhead Publishing Ltd
identified in the rhizome were 1,8-ciniole, fenchyl acetate and β-pinene. The leaf oil
contained 1,8-ciniole, β-pinene and camphor as the major constituents (Raina et al.,
2002).
Jirovetz et al. (2003) investigated the essential oils of the leaves, stems, rhizomes and
roots of A. galanga from southern India by GC–FID (flame iuonization detection), GC–MS
and olfactometry. Mono- and sesquiterpenes and (E)-methyl cinnamate could be identified
in all the four samples and these are responsible for the characteristic odour and the reported
use in (folk) medicine as well as in food products. They found that the essential oil of A.
galanga leaf is rich in 1,8-cineole (28.3%), camphor (15.6%), β-pinene (5.0%), (E)-methyl
cinnamate (4.6%), bornyl acetate (4.3%) and guaiol (3.5%). The stem essential oil contains
1,8-cineole (31.1%), camphor (11.0%), (E)-methyl cinnamate (7.4%), guaiol (4.9%),
bornyl acetate (3.6%), β-pinene (3.3%) and alpha-terpineol (3.3%). 1,8-Cineole (28.4%), αfenchyl acetate (18.4%), camphor (7.7%), (E)-methyl cinnamate (4.2%) and guaiol (3.3%)
are the main constituents of the rhizome essential oil. The root essential oil contains αfenchyl acetate (40.9%), 1,8-cineole (9.4%), borneol (6.3%), bornyl acetate (5.4%) and
elemol (3.1%).
5.3.5 Cultivation and production
A. galanga is found in wild/semi-wild and cultivated states. The plant requires sunny or
moderately shady locations. Soils should be fertile, moist but not swampy. Sandy or clayey
soils rich in organic matter and with a good drainage are preferred. Wild or semi-wild types
occur in old clearings, thickets and forests. In the tropics, galangal occurs up to an altitude
of 1200 m.
Long tips of rhizomes are used for propagation. Soil should be well tilled before planting.
Alternatively, holes, 35 cm × 35 cm and 15–20 cm deep, are dug, filled with manure mixed
with soil, inorganic fertilizers and lime (for acid soils). One piece of rhizome is planted per
hole, and covered with mulch. Shoots from pieces of galanga rhizome emerge about one
week after planting. About four weeks after planting, three or four leaves develop. Rhizomes
develop quickly and reach their best harvest quality in three months after planting. If left too
long, they become fibrous and large clumps will hamper harvesting. Seeds rarely reach
maturity.
Often trenches are dug to drain the field after rainfall, as rhizomes do not develop under
waterlogged conditions. Usually planted along the borders of gardens, in rows at distances
of 0.5–1 m square. Weeding and subsequent earthing up are carried out, respectively, one or
two months after planting.
5.3.6 Harvesting and processing
Harvesting is done usually three months after planting (during late summer or early autumn)
for market purposes. Whole plants are pulled out, shoots cut off and rhizomes washed and
cleaned. Rhizomes more than four months old turn woody, fibrous and spongy and lose their
value as spice. For local use, plants are left in the field almost permanently and small
quantities of good quality rhizomes can always be harvested. For production of essential oil,
rhizomes are harvested when plants are more than seven months old. No reliable data are
present on the yield (Scheffer and Jansen, 1999).
Harvested rhizomes are washed, trimmed, dried and marketed fresh or dried after
packing (Scheffer and Jansen, 1999). The dried product is ground before use. Ground
rhizomes are not traded in bulk as they may be adulterated. Essential oil is also a product.
© 2004, Woodhead Publishing Ltd
5.3.7 End uses
Rhizomes are bitter, acrid, thermogenic, aromatic, nervine tonic, stimulant, repulsive,
carminative, stomachic, disinfectant, aphrodisiac, expectorant, bronchodilator, febrifuge,
anti-inflammatory and tonic (Warrier et al., 1994). They have many applications in
traditional medicine such as for skin diseases, indigestion, colic, dysentery, enlarged spleen,
respiratory diseases, cancer of mouth and stomach, treatment for systemic infections and
cholera, as an expectorant, after childbirth (Scheffer and Jansen, 1999), in vitiated
conditions of vāta (all the body phenomena controlled by the central and autonomic nervous
systems) and kapha (for the function of heat regulation, and formation of various preservative fluids such as mucus, synovia, etc.). The main function of kapha is to provide
coordination of the body system and regularization of all biological activities. Galanga is
also reported to be useful in the treatment of rheumatoid arthritis, inflammation, stomatopathy,
pharyngopathy, cough, bronchitis, asthma, hiccough, dyspepsia, stomachalgia, obesity,
cephalagia, diabetes, tubercular glands and intermittent fevers (Warrier et al., 1994).
Rhizomes show antibacterial, antifungal, antiprotozoal and expectorant activities (Scheffer
and Jansen, 1999). Galangal’s antibacterial effect acts against germs, such as Streptococci,
Staphylococci and coliform bacteria. This plant is used to treat loss of appetite, upper
abdominal pain, and sluggish digestion. It relieves spasms, combats inflammation and has
stress-reducing properties.
In Asia, galangal is also used for arthritis, diabetes, stomach problems and difficulty in
swallowing. It is especially useful in flatulence, dyspepsia, nausea, vomiting and sickness of
the stomach, being recommended as a remedy for seasickness. It tones the tissues and is
sometimes prescribed in fever. Galangal is used in cattle medicine, and the Arabs use it to
make their horses fiery. It is included in several compound preparations. The reddish-brown
powder is used as a snuff for catarrh (http://www.naturedirect2u.com). The young rhizome
is a spice and is used to flavour various dishes in Malaysia, Thailand, Indonesia and China.
5.3.8 Functional properties and toxicology
Antifungal activity of A. galanga and the competition for incorporation of unsaturated fatty
acids in cell growth was reported by Haraguchi et al. (1996). They isolated an antimicrobial
diterpene (diterpene 1) and found that this compound synergistically enhanced the antifungal activity of quercetin and chalcone against Candida albicans. Its antifungal activity was
reversed by unsaturated fatty acids. Protoplasts of C. albicans were lysed by diterpene 1.
These results suggest that the antifungal activity of this compound is due to a change of
membrane permeability arising from membrane lipid alternation. The ethanolic extract of A.
galanga rhizome exhibited hypolipidaemic activity in vivo. The oral administration of the
extracts (20 mg/day) effectively lowered the serum and tissue levels of total cholesterol,
triglycerides and phospholipids and significantly increased the serum levels of high-density
lipoproteins (HDL) in high-cholesterol fed white wistar rats over a period of four weeks. The
study suggests that galanga is useful in various lipid disorders especially atherosclerosis
(Achuthan and Padikkala, 1997).
A novel composition of aromatic and terpinoid compounds present in A. galanga showed
synergistic effects with respect to immunomodulation, and effectively suppressed hypersensitivity reactions. These compounds are used for preparing medicaments for the treatment
or prevention of allergic reactions and conditions, such as asthma, allergic rhinitis, anaphylaxis and autoimmune disorders, such as ulcerative colitis, rheumatoid arthritis, as well as
for the alleviation of pain (Weidner et al., 2002). The constituents isolated from the seeds of
A. galanga are reported to exhibit anti-ulcer activities (Mitsui et al., 1976).
© 2004, Woodhead Publishing Ltd
5.3.9 Quality issues
Dried powdered rhizome is sometimes adulterated with lesser galangal (A. officinarum)
(Scheffer and Jansen, 1999). Other species of Alpinia such as A. calcarata, A. conchigera,
A. mutica, A. nigra, A. rafflesiana and A. scabra are sometimes substituted for the genuine
drug. Inferior ginger and rhizomes of Acorus calamus are also used as adulterants (Anon.,
1985).
The fruits of A. galanga are used in traditional Chinese medicine, but the dry fruits are
easy to adulterate with other species and so adulterated substances may be used as a
medicine in local areas. The dry fruits of the adulterants are very similar in odour,
morphology, chemical constituents and anatomical characters and are difficult to distinguish.
Zhao et al. (2001) characterized A. galanga and the species used as adulterants using the
nuclear ribosomal DNA internal transcribed spacer (nrDNA ITS) region sequences: the
molecular markers are used to distinguish the drug at DNA level.
5.4 Angelica
The genus Angelica is a unique member of the family Apiaceae (formerly Umbelliferae), for
its pervading aromatic odour, entirely different from other members such as fennel, parsley,
anise and caraway: here even the roots are aromatic. There are more than 40 species of
Angelica, but A. archangelica (syn. A. officinalis Moench; Archangelica officinalis (Moench)
Hoffm.) is the only one officially used in medicine and as a spice. As the name indicates, the
folklore of North European countries and nations affirms to its merits as a protection against
communicable disease, for purifying the blood, and for curing every conceivable malady.
According to one Western legend, Angelica was revealed in a dream by an angel as a gift of
Mother Angel to cure the plague. Another explanation of the name of this plant is that it
blooms on the day of Michael the Archangel, and is on that account an additive against evil
spirits and witchcraft. It was valued so much that it was called ‘The Root of the Holy Ghost’
(Grieve, 1931).
The fruit, young stem and roots are used as food additives and for flavouring (Anon.,
2001), for human consumption as a beverage base such as herbal tea and liquors, in
medicines (Duke, 1985) and also as an ornamental.
5.4.1 Origin and distribution
The crop is indigenous to Northern Europe and distributed in Temperate Asia – in regions
such as Georgia, the Russian Federation (Ciscaucasia, Western Siberia) and also European
countries such as Belarus, the Czech and Slovak republics, Denmark, Estonia, Finland,
Germany, Iceland, Latvia, Lithuania, the Netherlands; Norway, Sweden, Ukraine, and also
the European part of the Russian Federation and New Zealand. The crop seems to be widely
naturalized elsewhere (Wiersema and Leon, 1999). In several London squares and parks,
angelica has continued to grow, self-sown, for several generations as a garden escape; in
some cases it is appreciated as a useful foliage plant, in others, it is treated rather as an
intruding weed. It was exceedingly common on the slopes bordering the Tower of London
on the north and west sides and the inhabitants held the plant in high repute, both for its
culinary and medicinal use.
Angelica grows in temperate regions at altitude 1000–4000 m and is commercially
grown in Belgium, Hungary and Germany. There are 30 or more varieties of angelicas
growing around the world. China alone boasts at least ten varieties. In India, angelica is
© 2004, Woodhead Publishing Ltd
found in a natural state in Kashmir (near water channels) at altitudes of 1000–3900 m, in
Himachal Pradesh, Uttar Pradesh, at altitudes of 1800–3700 m and Sikkim at 3000–
3300 m. It has also been reported from Rajasthan at an attitude of 1200 m and from
Bihar. Both A. archangelica and its related species A. glauca are aromatic and used as
herbal spices.
5.4.2 Botany and description
Angelica is a stout, aromatic perennial herbaceous plant that flowers every two years. Its
habit is confusing, and it is a biennial in the botanical sense of that term. The seedlings attain
maturity within 12 months. The plants usually set seed in their third year of growth and the
plants die off after seeding once. Rarely, plants flower in their second year.
Angelica is glabrous and it grows to a height of 2–3 m. The stems are hollow, round,
jointed, channelled, smooth and purplish; the leaves are ovate, 30–90 cm, 2–3 pinnate,
ultimate pinna toothed, leaflets few, ovate or lanceolate. The root is tuberous, aromatic
warm, pungent and of bitter sweet taste. The roots of the common angelica are long and
spindle-shaped, thick and fleshy and with many long, descending rootlets.
Angelica blossoms in July. The flowers are small and numerous, yellowish or greenishwhite in colour, and are grouped into large, globular umbels. Fruits are pale yellow, oblong,
4–6 mm (1/6 to 1/4 inch) in length when ripe, with membranous edges, flattened on one side
and convex on the other, which bear three prominent ribs. Both the odour and taste of the
fruits are pleasantly aromatic. The schizocarps are oblong or sub-quadrate, somewhat corky,
13 mm × 6 mm. The seeds are dorsally much compressed.
5.4.3 Chemistry
Angelica contains an essential oil, 0.1–0.4% in fresh roots and 0.5–1% in dried root. Fruits
contain 1.2–1.3% oil. Oil is extracted by prolonged steam distillation. The major constituents of the root oil are α-pinene, β-pinene, p-cymene, dihydrocarvone, terebangelene and
other terpenes, sesquiterpene ketones, angelic acid, valeric resin, alcohols and various acids
such as aconitic acid, malic acid, quinic acid, citric acid and oxalic acid. The roots contain
five furanocoumarins. The medicinal properties are attributed to these compounds, namely
archangelin, prangolarin, oxypeucedanin hydrate, ostsathol and osthol. These are reported
to have effect in curing leucoderma. The root oil also contains angelicin, archangelicin,
umbelliferone, tiglic acid, etc. Angelicin and archangelin are reported to have spasmolytic
activity (Harborne and Baxter, 1993). The phellopterin from fruit is identified as 4methoxy-7-(γ,γ-dimethylallyloxy)-psoralen by degradation and synthesis. Seed oil typically
is quite a bit higher in β-phellandrene (35-65%) and lower in the musk components
(pentadecanolide and tridecanolide) than the root oil. Root oil contain between 10 and 30%
β-phellandrene. The seed oil also contains in addition methyl-ethylacetic acid and hydroxymyristic acid umbelliprenin, isoimperatorin, bergapten, prangolarin, ostruthol and
oxypeucedanin hydrate (Harborne and Baxter, 1993; Rastogi and Mehrotra, 1990, 1993;
Anon., 2001; http://www.naturedirect2u.com).
Essential oils isolated by hydrodistillation and supercritical CO2 extraction on analysis
revealed that the two oils had a widely different percentage composition and the one
extracted through supercritical fluid extraction (SFE) exhibited a higher number and
concentration of oxygenated compounds (Paroul et al., 2002).
The effect of potential precursors (cinnamic acid, phenylalanine, tyrosine) in three
concentrations (0.01; 0.1; 1 mmol/l) on the growth of the culture and coumarin production
© 2004, Woodhead Publishing Ltd
was investigated in the suspension culture of A. archangelica. The cultures were cultivated
under constant illumination (3500 lux) and in the dark. Under constant illumination,
coumarin production was decreased by the action of cinnamic acid, but not by tyrosine and
phenylalanine (0.01 and 0.1 mmol/l), increased it in comparison with the culture without
precursors (Siatka and Kasparova, 2002). Angelica balsam is obtained by extracting the
roots with alcohol, and evaporating and extracting the residue with ether. It is a dark brown
colour and contains angelica oil, angelica wax and angelicin.
Twenty solvents were tested in the extraction of compounds from the roots of angelica
and the calcium-antagonistic activity of the extracts was investigated. Chloroform was
found to be the best solvent for the extraction of non-polar, biologically active compounds
from the roots of A. archangelica (Harmala et al., 1992).
5.4.4 Functional properties and toxicology
The furanocoumarin content in the leaves is reported to be phytotoxic (Ojala, 1999).
Salikhova and Poroshenko (1995) reported that the antimutagenic effect of angelica against
thio-TEPA (triethylenethiophosphoramide) mutagenicity in murine bone marrow cells is
greater with pretreatment (two hours before) than simultaneous treatment. A commercial
preparation, STW 5, consisting of angelica extract along with eight other plant extracts, was
tested for its potential anti-ulcerogenic activity against indometacin-induced gastric ulcers
of the rat and found beneficial. The cytoprotective activity of the extract was assigned to its
flavanoid content and free radical scavenging properties (Khayyal et al., 2001).
5.4.5 Cultivars and varieties
One variety, Dong Quai, is used in China (http://www.naturedirect2u.com). Lundqvist and
Andersson (2001) studied the genetic diversity of Angelica along the free-flowing Vindel
River in northern Sweden, using starch gel electrophoresis. The diversity was found to
increase downstream. Angelica is an insect-pollinated out breeder and the seeds may float
for over a year. Dispersal appears to be related to the floating ability of propagules.
5.4.6 Cultivation and production
Propagation is through seed and root propagules. The plant is cultivated in ordinary deep,
moist loam, in a shady position, as it thrives well in a damp soil and loves to grow near
running water. Seeds should be sown as soon as possible after removing them from the plant;
however, they can be stored in a plastic container under refrigeration. Fresh seeds are sown
outdoors in autumn for exposure to frost or prechilled in a refrigerator for a few weeks before
sowing in spring. Four to six-leaved seedlings are transplanted to a moist shady position,
before the roots become immovable. Mulching and irrigation must be provided as required.
Angelica needs plenty of fertilizer and moisture.
Red spider mites attack angelica when conditions are dry, so spraying the underside of
leaves daily during dry spells is recommended. Application of sulphur on the infested plants
early in the morning when the plants are damp are also practised, as the powder will stick
better.
Offshoots, produced after harvest of stems, can be transplanted to 60 cm apart and
provides a quick method of propagation. This method is considered inferior to that of raising
by seed, which as a rule will not need protection during winter.
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5.4.7 Harvesting and processing
Leaves are harvested in the spring before the plant blooms. The leaves, stems, seeds and
roots are edible and used in cooking, candying, tisanes, teas and liqueurs. Flower stalks and
leaf stalks are best when harvested in April–May while leaves are best for flavouring when
harvested in June, just before flowering. Roots are dug up just before flowering and dried
slowly (Westland, 1987; Clevely and Richmond, 1999).
The seeds are gathered when ripe and dried. The seed-heads should be harvested on a fine
day and dry in shade. When dry they are beaten with a rod to remove seeds. Seeds are further
dried and stored.
Oil of angelica, which is very expensive, is obtained from seeds by distillation with
steam, the vapour being condensed and the oil separated by gravity. A mass of 100 kg of
angelica seeds yield 1 kl of oil, and the fresh leaves a little less, the roots yielding only
0.15–0.3 kg.
5.4.8 Quality issues
Leaves, leaf stalks, flower stalks and root oil are the products. Oil is extracted from the root,
fruit or seed of the plant. Fresh roots yield oils of lighter colour and more pronounced
terpene content. Oil distilled from older roots is darker, more viscous and has a characteristic
musk-like odour. Oil from young roots (or from the seed) exhibits a light, somewhat peppery
top note missing in oils from older (2–3 yr) roots. Seed oil is colourless or very pale yellow
with a strong, fresh, light peppery odour. It is sometimes used to adulterate the root oil and
can be difficult to detect (http://www.naturedirect2u.com).
5.4.9 End uses
In food flavouring
Angelica is a favourite flavouring herb in Western culinary art. Leaves are used dried or
fresh as a tisane, which helps in reducing fever and cold. Because of its lovely colour and
scent it is often used to decorate cakes and pastry and for flavouring jams. Angelica jams and
jellies are favourites. Leaf stalks are employed in confectionery. Young leaves and shoots
are used to flavour wine and liquors, while the stout stems are candied as a cake decoration
or cooked like rhubarb. Essential oil is used in the perfume and flavour industries. Angelica
root is the main flavouring ingredient of gin. It is widely used in liqueurs such as benedictine,
chartreuse, cointreau and vermouth (http://www.naturedirect2u.com).
Angelica is largely used in the grocery trade, as well as for medicine, and is a popular
flavouring for confectionery and liqueurs. The appreciation of its unique flavour was
established from ancient times. The preparation of angelica is a small but important
industry in the south of France, its cultivation being centralized in Clermont Ferrand. The
stem is largely used in the preparation of preserved fruits and ‘confitures’ generally, and
is also used as an aromatic garnish by confectioners. The seeds, which are aromatic and
bitterish in taste, are employed in alcoholic distillates, especially in the preparation of
vermouth and similar preparations, as well as in other liqueurs. From ancient times,
angelica has been one of the chief flavouring ingredients of beverages and liqueurs. The
seed oil is used as flavouring for beverages and also medicinally. Chopped leaves of
angelica may be added to fruit salads, fish dishes and cottage cheese in small amounts.
Leaves are added to sour fruit such as rhubarb to neutralize acidity. Stems are boiled with
jams to improve the flavour. Young stems can be used as a substitute for celery. All parts
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promote perspiration, stimulate appetite and digestion, and are used to treat ailments of
the chest. Young leaves and shoots are used to flavour wines and liqueurs, while the stout
stems are candied as a cake decoration. Fresh or preserved roots have been added to snuff
and used by Laplanders and North American Indians as tobacco (Clevley and Richmond,
1999).
In order to retain their medicinal virtues for many years, angelica roots are dried rapidly
and placed in airtight containers. Fresh root has a yellowish-grey epidermis, and yields a
honey-coloured juice, when bruised, having all the aromatic properties of the plant. If an
incision is made in the bark of the stems and the crown of the root at the commencement of
spring, this resinous gum will exude. It has a special aromatic flavour of musk or benzoin,
and can be used as a substitute for either of these. The dried root, as it appears in commerce,
is greyish brown and much wrinkled externally, whitish and spongy within and breaks with
a starchy fracture, exhibiting shining, resinous spots. The odour is strong and fragrant, and
the taste at first sweetish, afterwards warm, aromatic, bitterish and somewhat musky. These
properties are extracted by alcohol.
In medicine
The roots, leaves and seeds are used for medicinal purposes. The whole plant is aromatic,
but the root is official only in the Swiss, Austrian and German pharmacopoeias. For
medicinal use, the whole herb is collected in June and cut shortly above the root. If the
stems are too thick, the leaves may be stripped off separately and dried on wire or netting
trays. The stem, which is in great demand when trimmed and candied, should be cut in
about June or early July.
Properties of the herb (and extract) are: antispasmodic, aphrodisiac, anticoagulant,
bactericidal, carminative, depurative, diaphoretic, digestive, diuretic, emmenagogue, expectorant, febrifuge, hepatic, nervine, stimulant, stomachic and tonic. Powdered root is
administered to children in warm water for stomach complaints to check vomiting. It is also
used in leucoderma. All parts promote perspiration, stimulate appetite, and are used to treat
ailments of the chest and digestion (Westland, 1987). It is an alternative to artificial hormones during the menopause, a remedy for menstrual problems, a tonic for anemia, and a
treatment for heart disease and high blood pressure. Medieval and Renaissance herbalists
noted the blood-purifying powers of angelica. It was used as a remedy for poisons, agues
and all infectious maladies. The fleshy roots were chewed and burnt to ward off infection
during the 14th- and 15th-century plagues. It stimulates production of digestive juices,
improves the flow of bile into the digestive tract, and combats digestive spasms. The oil has
been recommended for treating a weak stomach or digestive system, lack of appetite, anorexia, flatulence, chronic gastritis and chronic enteritis. It is also used to reduce accumulation
of toxins, arthritis, gout and rheumatism and water retention. In the traditional Chinese
medicine, angelica is used for damp, cold intestinal conditions with underlying spleen Qi
deficiency, as well as chronic lung, phlegm, cold syndromes with painful wheezing. In
aromatherapy, it is a germ killer, excellent for coughs and colds, flu, muscular aches, fatigue, migraine, nervous tension, stress and rheumatism. It has a calming effect on the
digestion and is relaxing (http://www.naturedirect2u.com).
The yellow juice from the stem and root, when dry, is a valuable medicine in chronic
rheumatism and gout. Taken in medicinal form, angelica is said to cause disgust for
alcoholic spirits. It is a good vehicle for nauseous medicines and forms one of the ingredients
in compound spirit of aniseed.
© 2004, Woodhead Publishing Ltd
5.4.10 Recipes and formulations
To preserve angelica
Cut into 10 cm (4 inch) long pieces and steep for 12 hours in salt and water. Put a layer of
cabbage or cauliflower leaves in a clean brass pan, then a layer of angelica, then another
layer of leaves and so on, finishing with a layer of leaves on the top. Cover with water and
vinegar. Boil slowly until the angelica becomes quite green, then strain and weigh the stems.
Use 1 kg loafsugar to each kg of stems. Put the sugar in a clean pan with water to cover; boil
for ten minutes and pour this syrup over the angelica and allow to stand for 12 hours. Pour
off the syrup, boil it up for five minutes and pour it again over the angelica. Repeat the
process, and after the angelica has stood in the syrup for 12 hours, put in a brass pan and boil
until tender. Then take out the angelica pieces, put them in a jar and pour the syrup over them,
or dry them on a sieve and sprinkle them with sugar: they then form candy. Confectioners
have evolved their own methods of candying angelica.
Angelica liqueur
A delicious liqueur, which is also a digestive, preserving all the virtues of the plant, is made
in this way: 28 g (1 ounce) of the freshly gathered stem of angelica is chopped up and
steeped in 1.2 l (two pints) of good brandy for five days together with 28 g (1 ounce) of
skinned bitter almonds reduced to a pulp added. The liquid is then strained through fine
muslin and 0.6 l (1 pint) of liquid sugar added to it.
Angelica is used in the preparation of vermouth and chartreuse. Though the tender
leaflets of the blades of the leaves have sometimes been recommended as a substitute for
spinach, they are too bitter for the general taste, but the blanched mid-ribs of the leaf, boiled
and used as celery, are delicious, and Icelanders eat both the stem and the roots raw, with
butter. In Lapland, the inhabitants regard the stalks of angelica as a great delicacy. The Finns
eat the young stems baked in hot ashes, and an infusion of the dried herb is drunk either hot
or cold. Angelica makes a drink much in use in Continental Europe for typhus fever: pour
1.2 l (2 pints) of boiling water on 170 g (6 oz) of angelica root sliced thin, infuse for half an
hour, strain and add juice of two lemons, 110 g (4 oz) of honey and 70 ml (1/8 pint) of
brandy. The Norwegians use the roots for making breads.
5.5 Horseradish
Horseradish (Armoracia rusticana P. Gaertn., B. Mey. and Scherb) belongs to the family
Brassicaceae (Cruciferae) and contains the distinctive mustard oils that are common to this
family. The plant is known by various common names such as horseradish, red cole, creole
mustard, German mustard, horse-radish root (archaic) and red horseradish.
Horseradish is a pungent herb, with leaves that are used in salads and sandwiches, and
roots that are used for sauces that are added to meat. It is also used for various medical
complaints. Both the leaves and roots were used extensively as medicine in Europe during
the Middle Ages.
5.5.1 Origin and distribution
Horseradish is native to Europe and Asia (southern Russia, eastern Ukraine), but has
become naturalized in North America and New Zealand, where it can be found growing
along roadsides. Cultivation dates back only to about Roman and Greek times, about 2000
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years ago (Simon et al., 1984; Phillips and Rix, 1993; Brown, 2002). The crop was
introduced into Western Europe in the 13th century.
It is grown in the USA and about 7 × 106 kg of horseradish are processed annually for
consumption as food. The crop is cultivated over 600 ha (1500 acres) in the USA. In India
it is found growing to a small extent in gardens in North India and hill stations of South India.
For proper growth, horseradish needs a temperature between 5 and 19°C with an annual
precipitation of 50–170 cm and a soil pH of 5.0–7.5. The hardy horseradish thrives in moist,
semi-shaded environments of the north-temperate regions of North America. Although the
plant will grow on any soil type, best growth is in deep, rich loam soil, high in organic matter
(Simon et al., 1984). Principal production areas are located in the USA and, to a lesser
extent, Europe.
5.5.2 Botany and description
Horseradish is a hardy perennial root crop, grown for the very pungent roots, which contain
oil with a strong pungent odour and hot, biting taste. The plant attains a height of 0.6–0.9 m
(2–3 ft) when in flower. Propagation is by planting pieces of side roots, which are taken from
the main root when the latter is harvested. The roots develop entirely underground and grow
to a metre (3 ft) in length. The top of the plant consists of a rosette of large paddle-shaped
leaves and a flower stalk; it rarely produces seeds. White flowers, with a sweet honey scent,
are produced on terminal panicles in late spring. Horseradish may be an interspecific hybrid
and is reported to be generally sterile (Anon., 2001).
There are two types of horseradish: (i)‘common’ type with broad crinkled leaves and
roots of high quality and (ii) ‘Bohemian’ type with narrow smooth leaves and poor-quality
roots, but which is more disease resistant (Anon., 2001).
5.5.3 Chemistry
The root contains a pungent, acrid and vesicating volatile oil. Distillation of the dried and
powdered root gives about 0.05–0.2% volatile oil. The intense pungency and aroma of
horseradish are the result of isothiocyanates released from the glucosinolate sinigrin and 2phenylethylglucosinolate by the naturally occurring enzyme myrosinase, in the presence of
water. The active constituents are sinigrin (a glycoside, combined with water yields mustard
oils), asparagine and resin (Karnick, 1994b). The root is a rich source of vitamin C; the fresh
root contains an average of 302 mg per 100 g. Harborne and Baxter (1993) reported the
presence of glucoberteroin, glucobrassicanapin, glucocapparin, glucocheirolin,
glucochlearin, glucoiberin, glucoiberverin, glucolepidiin, gluconapin, glucotropaeolin and
sinigrin from horseradish. Though the undisturbed root has little odour, pungency develops
upon crushing or grinding the tissue. The roots are usually processed under refrigeration
immediately after dicing, because of the high volatibility of the oil.
5.5.4 Cultivation and production
Horseradish is planted with root crowns and root cuttings. Traditionally grown as a
perennial in Eastern Europe, the plant is cultivated as an annual in the USA. The originally
planted root cuttings are harvested for market and the newly developed lateral roots are
broken off and stored in the dark for planting during the following season. The planted roots
increase in diameter, but not length, by the end of the growing season (October or
November). Horseradish prefers deep, fertile soil with good moisture retention. However, it
© 2004, Woodhead Publishing Ltd
is tolerant to most soils and grows in full sun or semi-shade. The ground should be prepared
in the spring before planting and well-rotted manure and garden compost added. Crown
cuttings can be taken in the spring by carefully lifting a healthy section of the plant and
gently teasing out a portion of the root, with a section of the crown and at least one fresh
crown bud. This should be placed in a prepared site and watered well. Root cuttings can be
taken in the spring, autumn or early winter. Pieces of older roots, the thickness of a pencil,
should be cut into 13–21 cm long pieces and planted at 30 cm spacing in a trench 10–13 cm
deep.
5.5.5 Harvesting and processing
The flavour of the root is reported to be improving in cold weather. The roots, approx. 20–
35 cm long are dug between October and December. Large roots should be used for
flavouring sauces whereas the thinner roots can be used for propagation. Roots harvested in
the spring produce a milder flavour. Leaves are picked when young in the spring and early
summer and added to salads. Leaves can also be dried and stored in an airtight container.
5.5.6 Quality issues
The processed horseradish is sometimes adulterated with a mixture of turnips or parsnips. It
is sometimes fortified with allylisothiocyanate (synthetic mustard oil) to get the desired
pungency. Chemical analysis and infrared spectrum of volatile oil can detect the nature and
extent of this type of adulteration, but to a very limited extent.
5.5.7
End uses
Culinary uses
Horseradish is used as an appetizing spice. The high vitamin C content present in it is
attributed for its digestive and anti-scorbutic properties. Leaves are used in salads and
sandwiches. Grated roots are used alone, or in combination with apple, as a spice for fish.
Horseradish is made into a sauce with vinegar and cream that is used with roast beef, cold
chicken or hard-boiled eggs. In Eastern Europe, it is used as a condiment in combination
with beets. Leaves and roots are used as food in Germany. As a spice the horseradish root
is usually grated or minced and mixed with vinegar, salt, or other flavourings to make sauce
or relish. These are often used with fish or other seafood or as an appetizer with meats. The
plant material is also employed as an ingredient in some ketchups and mustards. Horseradish
is available in a dehydrated form.
Medicinal uses
The herb evidently controls bacterial infection, this effect being attributed to allylisothiocyanate. It lowers fever by increasing perspiration, acts as a diuretic, stimulant, diaphoretic,
digestive and also stimulates circulation. Excess internal consumption can lead to vomiting
or the development of an allergic response. It is claimed to be used in the treatment for
general debility; arthritis; gout; respiratory infections; urinary infections; and fevers. It is
applied externally as a poultice for infected wounds; inflammation of the pleura; arthritis
and inflammation of the pericardium (Phillips and Rix, 1993; Brown, 2002). The fresh root
of horseradish has been considered to be an antiseptic, diaphoretic, diuretic, rubefacient,
stimulant, stomachic and vermifuge. The material has also been used as a remedy for
© 2004, Woodhead Publishing Ltd
asthma, coughs, colic, scurvy, toothache, ulcers, venereal diseases and cancer. The roots are
also used as a digestive stimulant, diuretic, to increase blood flow and also in rheumatism
(Karnick, 1994b). Peroxidase enzyme is extracted from the plant root and used as an
oxidizer in chemical tests, such as blood glucose determinations. Horseradish has strong
irritant activity and ingestion of large amounts can cause bloody vomiting and diarrhea.
Livestock feeding on tops or roots of horseradish may be poisoned. The volatiles of
horseradish root are reported to have herbicidal and microbial activity.
5.5.8 Functional properties and toxicology
Horseradish is generally recognized as safe for human consumption as a natural seasoning
and flavouring. The root and leaves are said to contain oils with antibiotic qualities. The
pungency of the volatile oil has been known to clear sinuses. The root also contains useful
minerals including calcium, sodium, magnesium and vitamin C.
5.5.9 Recipes and formulations
Horseradish sauce
Ingredients: full cup of thick cream (or Greek yogurt); two tablespoons of freshly grated
horseradish, one teaspoon of freshly chopped parsley, two tablespoons of white wine
vinegar and pinch of salt. Place the cream and horseradish in a bowl and mix gently. Add
parsley and other ingredients and mix well. Keep at room temperature or store in an airtight
tub. Serve with various meats or fish.
5.6 Black caraway
Black caraway (Bunium persicum Boiss Fed. (syn. Carum bulbocastanum) ) is a perennial
aromatic spice belonging to the family Apiaceae. It is a temperate plant, naturally occurring
in the dry temperate regions of the northwest Himalayas, where the winter is severe, and the
ground is under snow in winter. A long chilling period is essential for germination of seeds.
In India the plant occurs in the alpine areas of Himachal Pradesh and Kashmir and
Utharanchal. Black caraway is often confused with black cumin (Niglella sativa) and
caraway (Carum carvi).
5.6.1 Production and international trade
The production and export figures of black caraway are not available. The area under the
crop is estimated to be about 300 ha and the annual yield is around 400–600 tonnes.
5.6.2 Botany and description
Black caraway is a temperate perennial; the plant habit is dwarf or tall, spreading or compact,
the height ranging from 30 to 80 cm. The plant is branched, tuberous; leaves 2–3 pinnate,
finely dissected, flowers white, borne on compound umbels, fruit vicid, ridged, vittae 3–
5 mm long, brown to dark brown. The crop is naturally cross-pollinated. The plant has 2n =
14 as its chromosome number. The crop is not subjected to any vigorous crop improvement
work.
© 2004, Woodhead Publishing Ltd
5.6.3 Chemistry
The chemical composition has not been worked out in detail. The principal constituents of
the essential oil are cuminaldehyde (45.4%) and p-cymene (35%). Carvone, limonene, αpinene, β-pinene, cymene and terpinene are the minor constituents (Kaith, 1981).
5.6.4 Cultivars and varieties
There are no approved varieties or improved cultivars. However, four distinct morphotypes
are available (dwarf compact, dwarf spreading, tall compact, tall spreading).
5.6.5 Cultivation and production
The propagation is both vegetative (through bulbs) or through seeds. In vegetative propagation bulbs that are three or four years old and of 3–4 cm diameter are used: About 2.5 × 105–3
× 105 bulbs are needed for a hectare (Munshi et al., 1989). When seed is used, 1–1.5 kg
seeds/ha is sown in the first year, and in the second year re-seeding at the rate of 200 g/ha is
practised to maintain the required population. Sowing is in September–October in rows
spaced at 15–20 cm, in raised beds. Germination takes place after the winter in April. During
the growing period, growth and development of aerial shoot and underground tubers takes
place, and in the ensuing winter the aerial portion dies out and the tubers remain dormant in
the soil (Panwar 2000). A fertilizer dose of 20–25 kg farmyard manure (FYM), 60 kg of
nitrogen, 30 kg of phosphorus and 30 kg potash per hectare is recommended for good yield
(Panwar et al., 1993, Panwar, 2000). Irrigation is recommended at peak flowering and seed
formation stage (Badiyala and Panwar, 1992).
Black caraway is attacked by blight caused by Alternaria; rust caused by Puccinia
bulbocastanii, powdery mildew caused by Erysiphae polygoni and bulb rot caused by
Fusarium solani. However, the growers do not adopt any fungicide application. The major
insect pests are white grub, hairy caterpillar, armyworms and semi-loopers (Sharma et al.,
1993).
5.6.6 Harvesting and processing
The plant takes four years from seed to seed, but when grown from 3–4-year-old bulbs, the
flowering takes place in the next season itself. The seeds are ready to harvest in July.
Harvesting is when the fruits turn light brown and before full ripening, to avoid shattering.
Plants are cut and stacked for drying and then threshed by beating with sticks. Seeds are
winnowed, dried, cleaned and stored in airtight containers.
Black caraway oil is extracted by steam distillation of crushed seeds. The oil content is
about 5–14% in fresh seeds and 3–6% in dried seeds. The straw contains black caraway herb
oil to the extent of 1.25%. The commercial products are seed, seed oil and solvent extracted
oleoresin.
5.6.7 End uses
Seeds are widely used as a spice, for flavouring dishes, especially in north Indian, Persian
and Mughalai dishes. The hill tribes eat the tubers either raw or after cooking. The essential
oil is used in processed food industry and in perfumery. Oleoresin is used in processed
foods.
Black caraway is also important medicinally and used in Ayurvedic medicinal formulations.
© 2004, Woodhead Publishing Ltd
Seeds are stimulants and carminative and are used in treating diarrhoea, dyspepsia, fever,
flatulence, stomachic, haemorrhoids and hiccoughs.
5.6.8 Quality issues
The bazaar product is always adulterated with fruits of Bupleurum falcatum L., coloured
with walnut bark decoction and sometimes with the seeds of Daucus carota.
5.7 Capers
Capers (also known as caperberry or caperbush) are immature flower buds of Capparis
spinosa L. (syn. Capparis rupestris), also known as Capparis ovata Desf. belonging to the
family Capparidaceae. The flower buds are pickled in vinegar or preserved in granular salt.
Semi-mature fruits (caperberries) and young shoots with small leaves may also be pickled
for use as a spice. Two types of capers occur: C. spinosa (spiny in nature) and C. inermis (no
spines). Use of this plant has been known since Biblical times (Morris and Mackley, 1999).
5.7.1 Origin and distribution
There is a strong association between the caper bush and oceans and seas. Capparis spinosa
is said to be native to the Mediterranean basin, but its range stretches from the Atlantic coasts
of the Canary Islands and Morocco to the Black Sea to the Crimea and Armenia, and
eastward to the Caspian Sea and into Iran. Capers probably originated in the dry regions in
west or central Asia (Jacobs, 1965; Zohary, 1969). Known and used for millennia, capers
were mentioned by Dioscorides as being a marketable product of the ancient Greeks. Capers
are also mentioned by the Roman scholar Pliny the Elder.
Dry heat and intense sunlight provide the preferred environment for caper plants. Plants
are productive in zones having 350 mm annual precipitation (falling mostly in winter and
spring months) and survive summertime temperatures of 40°C. However, caper is a tender
plant of the cold and has a temperature hardiness range similar to the olive tree (–8°C).
Plants grow well in nutrient-poor sharply drained gravelly soils. Mature plants develop
extensive root systems that penetrate deeply into the earth. Capers are salt-tolerant and
flourish along shores within sea-spray zones.
5.7.2 Production and international trade
Locally, capers are collected from wild plants within their natural range. European sources
are Spain, Greece, Dalmatia, Grenada and Balearic Islands, France and Italy (especially
Sicily and the Aeolian island of Salina and the Mediterranean island of Pantelleria). Capers
are also cultivated in Armenia, Algeria, Egypt, Morocco, Tunisia, Asia Minor, Cyprus and
the Levant, the coastal areas of the Black Sea, and Iran. Areas with intensive caper
cultivation and production are Spain (2600 ha) and Italy (1000 ha).
5.7.3 Botany and description
Caper plants are small shrubs, and may reach about 1 m in height. However, uncultivated
caper plants are more often seen hanging, draped and sprawling as they scramble over soil
and rocks. The caper’s vegetative canopy covers the soil surface, which helps to conserve
© 2004, Woodhead Publishing Ltd
soil water reserves. Leaf stipules are transformed into spines. Flowers are borne on first-year
branches. The flowers are pink with long tassels of purple stamens. The flowers open in the
morning and close by noon.
5.7.4 Chemistry
Flower buds contain a glycoside, rutin, which on acid hydrolysis yields rhamnose, dextrose
and quercetin. Flower buds also contain about 4% pentosans on a dry weight basis, rutic
acid, pectic acid and saponin. Caper seeds yield about 35% pale yellow oil containing
palmitic, stearic, oleic and linoleic acids. The root bark contains rutic acid and a volatile
substance with a garlic odour. A series of isomers of the compound cappaprenols have been
isolated from Capparis. Glucobrassicin, neoglucobrassicin and 4-methoxyglucobrassiin
were identified in the roots by high-performance liquid chromatography (HPLC) (Rastogi
and Mehrotra, 1995).
Two (6S)-hydroxy-3-oxo-alpha-ionol glucosides, together with corchoionoside C ( (6S,
9S)-roseoside) and a prenyl glucoside, were isolated from mature fruits of C. spinosa (Calis
et al., 2002).
5.7.5 Cultivars and varieties
Varieties have been developed for characters such as spinelessness, round, firm buds, and
flavour, through selection. High-yielding caper plants and types with short and uniform
flowering periods have not been developed. Some of the varieties are:
•
•
•
•
•
•
‘enza spina’ – Italian selection, form without stipular spines;
‘spinosa comune’ – Italian form with stipular spines;
‘inermis’ – without stipular spines;
‘josephine’ – one of the better Mediterranean selections;
‘aculeata’; ‘dolce di Filicudi e Alicudi’ – from the Aeolian Archipelago;
‘nuciddara’ or ‘nucidda’ ‘nocellana’ – spineless, with globose buds, mustard-green
colour, and strong aroma;
• ‘testa di lucertola’; ‘tondino’ – grown on the island of Pantelleria.
5.7.6 Cultivation and production
Plants are grown from seeds as well as through vegetative cuttings. Caper seeds are very
small, and germinate readily – but only in low percentages (Barbera and Di Lorenzo, 1984;
Bond, 1990). Various factors such as unit fruit weight, fruit position on mother plant,
maturity of the fruit, etc are reported to influence caper seed germination (Pascual et al.,
2003). Dried seeds should be initially immersed in warm water (40°C) and then allow to
soak for one day. Seeds are then wrapped in a moist cloth, placed in a sealed glass jar and
kept in the refrigerator for two or three months. After refrigeration, seeds should be soaked
again in warm water overnight and then sown about 1 cm deep in a loose, well-drained soil
medium. Young caper plants can be grown in a greenhouse (preferable minimum temperature of 10°C).
Vegetative propagation by stem cuttings is easy. Cuttings from the basal portions are
collected in February, March or April. A loose, well-drained medium with heat from below
is used for rooting. A dip in an indole 3-butyric acid (IBA) solution of 1.5–3.0 ppm is
recommended (15 seconds). Transplanting is carried out during the wet winter and spring
periods, and first-year plants are mulched with stones. In Italy, plants are spaced 2–2.5 m
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apart (depending on the roughness of the terrain; about 2000 plants per hectare). A full yield
is expected in three or four years. Plants are pruned back in winter to remove dead wood and
water sprouts. Pruning is crucial to high production: heavy branch pruning is necessary, as
flower buds arise on 1-year-old branches. Three-year-old plants will yield 1–3 kg of caper
flower buds per plant. Grown from seed, California caper bushes reportedly begin to flower
in the fourth year; however, Italian sources report some flowering from first year transplants.
Caper plantings will live for 20–30 years. Propagation by cutting as well as seeds present
serious problems which affects cultivation (Barbera and Di Lorenzo, 1984). Propagation of
caper through tissue culture was also reported (Ancora and Cuozzo, 1984).
Two viruses, namely, Caper Latent Carla virus and Caper Vein Yellowing Virus, have
been reported in Puglia, Italy. Viruses are transmitted by mechanical inoculation, by
grafting and by vegetative propagation of cultivated varieties. Certain insect pests may also
be vectors. Various fungi that infect the crop are Albugo capparidis De Bary, Aschochyta
capparidis (Cast.) Sacc., Botrytis – grey mould, Camarosporium suseganense Sacc. and
Speg., Cercospora capparidis Sacc., Cloeosporium hians Peck and Sacc., Hendersonia
rupestris Sacc. and Speg., Leptosphaeria capparidis Pass., Phoma capparidina Pass.,
Phoma capparidis Pass., Phyllosticta capparidis Sacc. and Speg., Septoria capparidis
Sacc., etc.
Various insect pests of capers are Acalles barbarus Lucas – a weevil that attacks roots;
Asphondylia capparis Rubs. – a dipterian (Cecidomyiidae) that disfigures flower buds;
Calocoris memoralis Sacc., Cydia capparidana Zeller – a lepidopteran that disfigures
flower buds and Eurydema ventralis Kolen.
5.7.7 Harvesting and processing
The unopened flower buds should be picked on a dry day. Harvesting is carried out regularly
throughout the growing season. The bushes are checked every morning for small, hard buds
that are just at the right stage for harvesting. These buds are to be picked by hand and this
labour-intensive harvesting makes this herb an expensive one. In southern Italy, caper
flower buds are collected by hand about every 8–12 days, resulting in 9–12 harvests per
season.
The capers are washed and allowed to wilt for a day in the sun. The wilted buds are stored
in jars and covered with salted wine vinegar, brine, olive oil or in salt alone (Morris and
Mackley, 1999). Capers should always be submerged in their pickling medium to prevent
them from developing an off-odour. Capers are preserved either in vinegar or under layers
of salt in a jar. Raw capers are bland flavoured and need to be cured to develop their piquant
flavour. In Italy, capers are graded on a scale from 7 to 16, which indicates their size in
millimetres. Mechanized screens are used to sort the various sized capers after being
handpicked from the hillsides.
In French-speaking countries, capers are graded using the terms ‘nonpareilles’ and
‘surfines’. Capers under a centimetre in diameter are considered more valuable than the
larger capucines and communes (up to 1.5 cm diameter). Capers in vinegar are traditionally
packaged in tall narrow glass bottles. Caper fruits (caperberry, capperone or taperone) may
be used in making caper-flavoured sauces, or sometimes pickled for eating, like small
gherkins.
5.7.8 Biological activity
Cappaprenol 13 from roots inhibited carrageenin-induced and oxyphenbutazone induced
paw oedema in rats (Rastogi and Mehrotra, 1995).
© 2004, Woodhead Publishing Ltd
5.7.9 End uses
Capers have a sharp, piquant flavour and add pungency, a peculiar aroma and saltiness to
pasta sauces, pizza, fish, meats and salads. The flavour of caper may be described as being
similar to that of a combination of mustard and black pepper. In fact, the caper’s strong
flavour comes from mustard oil: methyl isothiocyanate (released from glucocapparin
molecules) arising from crushed plant tissues.
Capers make an important contribution to the pantheon of classic Mediterranean flavours
that include: olives, rucola (argula, or garden rocket), anchovies and artichokes. Tender
young shoots including immature small leaves may also be eaten as a vegetable, or pickled.
More rarely, mature and semi-mature fruits are eaten as a cooked vegetable. Additionally,
ash from burned caper roots has been used as a source of salt.
Capers are said to reduce flatulence and have an anti-rheumatic effect. In Ayurvedic
medicine capers are recorded as hepatic stimulants and protectors, improving liver function.
Capers have reported uses for arteriosclerosis, as diuretics, kidney disinfectants, vermifuges
and tonics. Infusions and decoctions from caper root bark have been traditionally used for
dropsy, anaemia, arthritis and gout. Capers contain considerable amounts of the antioxidant
bioflavinoid, rutin. Caper extracts and pulps have been used in cosmetics, but there has been
reported contact dermatitis and sensitivity from their use (Mitchell, 1974; Schmidt, 1979).
Chopped capers are an ingredient of a wide range of classic sauces, such as tartare,
remoulade and ravigote sauces. They are also used in Italian tomato sauce, and in the famous
dish of cold braised veal, vitello tonnato. In Britain, hot caper sauce is traditionally served
with boiled mutton, salmon or pan-fried or grilled fish with the addition of a little grated
lemon rind to complement the distinctive flavour. Capers are also used in other areas of
Italian cooking, as flavouring in antipasti salads and as a topping on pizza. They are also
used with fish and vegetable dishes in Northern and Eastern Europe (Morris and Mackley,
1999).
5.8 Asafoetida
Asafoetida is the dried latex (oleogum) obtained from the rootstocks (or taproots) of certain
species of Ferula such as F. asafoetida L., F. foetida Regel, F. alliacea Boiss, F. rubricaulis
Boiss, Linn. and F. narthex Boiss. Ferula belongs to the family Apiaceae. It is also known
as Devil’s dung, food of gods, asafetida, etc. Early records state that Alexander the Great
carried this ‘stink finger’ to the West in 4 BC. It is also used as a flavouring agent in the
kitchens of ancient Rome. This pungent, resinous gum is used widely in Indian vegetarian
cooking (Morris and Mackley, 1999).
The whole plant exudes a strong characteristic smell. Several species of Ferula yield
asafoetida. The bulk of the product comes from the official plant, F. asafoetida, which grows
from 600 to 1200 m (2000–4000 feet) above sea level in Iran and Afghanistan. These high
plains are arid in winter but are thickly covered in summer with a luxuriant growth of these
plants. The cabbage-like folded heads are eaten raw by the local people.
5.8.1 Origin and distribution
The genus Ferula is indigenous to Iran and Afghanistan and in the Kashmir region of India.
Major areas of occurrence are Iran and Afghanistan, followed by Turkey and Northern
Kashmir. Commercially asafoetida is produced only in Iran and Afghanistan. Ferula
narthex occurs in Northern Kashmir.
© 2004, Woodhead Publishing Ltd
5.8.2 Botany and description
Asafoetida is a herbaceous perennial with fleshy, massive, carrot-shaped fleshy root
covered with bristly fibres, root with one or more forks. The stem is 1.8–3 m high, solid,
clothed with membraneous leaf sheaths; the leaves are radical, ca 45 cm long, shiny,
coriaceous with pinnatifid segments and channelled petiole; there are pale green yellow
flowers, about 10–20 in the main umbels and 5–6 in the partial umbels; fruits are thin, flat,
foliaceous, reddish brown with pronounced vittae. Ferula is reported to be dioecious; the
male plant producing only flowers without oleogum. It is the female plants that produce
asafoetida.
5.8.3 Cultivars and varieties
Based on the relative flavour and quality there are various commercial varieties available.
Irani Ras, Irani Khada and Irani No. 1 are ‘Irani’ varieties, whereas Naya Chal, Hadda,
Naya Zamin, Charas, Galmin, Khawlal, Kabuli and Shanbundi are ‘Pathani’ varieties.
5.8.4 Chemistry
Asafoetida contains about 62% of resin, 25% of gum and 7% oil, together with free ferulic
acid, water, and small quantities of various impurities. In its raw state, the resin or powder
has an unpleasant smell, but this completely disappears when the spice is added to
preparations. The odour of asafoetida is stronger and more tenacious than that of the onion,
the taste is bitter and acrid; the odour of the gum resin depends on the volatile oil.
The resin portion consists of asaresino tannol combined with ferulic acid, the other diand trisulphides, and traces of various other compounds. The disagreeable odour of the oil
is due to the disulphides. The volatile oil (6–17%) consists of sulphated turpenes, resin (40–
60%), saresinatannol, ferulic acid and gum (25%) (Martindale,1996).
A sequeterpinoid coumarin (foetidin) and two coumarins (asafoetidin and ferocolicin)
were isolated from roots and gum resin, respectively. Three new compounds (asadisulphide,
asacoumarin and asacoumarin B) were isolated from resin prepared from roots and their
structures elucidated usising 13C-NMR (Rastogi and Mehrotra, 1995). Six new sulphide
derivatives (foetisulphide A, foetisulphide B, foetisulphide C, foetisulphide D, foetithiphene
A and foetithiphene B) along with six known compounds were isolated and identified from
ethyl acetate soluble fraction from a methanol extract of F. foetida (Duan et al., 2002).
Luteolin exhibited antipolio virus activity, which was comparable to that of ascorbatestabilized quercetin.
5.8.5 Cultivation and production
Nothing much is known about the agronomy of Ferula. At present it is grown probably as
a poor man’s crop in Iran and Afghanistan and little is known about the crop requirements.
5.8.6 Harvesting and processing
Asafoetida is an exudate obtained by tapping the rootstock or the thick carrot-shaped taproot
of the plant. The process of tapping and asafoetida production involves the following
operations.
Tapping is done in March–April following the winter. The upper part of the taproot is
exposed by removing the surrounding soil and debris. Leaves are removed, leaving only a
© 2004, Woodhead Publishing Ltd
tuft of brush-like leaves at the top. The plant is allowed to remain like this for a week or so.
Then the top of the rhizome along with the tuft of leaves is cut off with a sharp knife. The cut
surface is then covered with leaves and earthed up to form a dome-shaped structure,
probably to make the inside warm enough for the easy flow of resin from the cut end during
the cool season and keep the area cool during the hot summer months. A milky juice exudes
from the surface of the cut end. After four or five days the first collection of resin is given.
Then a small portion of the root is again chopped off so that a fresh surface is exposed. After
collecting the sap from the second cut a third cut is given. This process is repeated. Every
time after the collection of resin, a fresh cut is given until the exudation stops, which takes
about three months.
The resin collected is stored in pits dug in the ground. Usually the sides and bottom of the
pits are plastered with mud and the top covered with leaves and twigs, leaving a small
window. In the beginning asafoetida will be in the form of a sticky paste. Maturing takes
place in the pits, and then the asafoetida is packed in jute bags for marketing.
A very fine variety of asafoetida is obtained from the leaf bud in the centre, but this does
not come onto world market, and is only used in India, where it is known as Kandaharre
Hing. It appears in reddish-yellow flakes and when squeezed gives out an oil.
5.8.7 Produce and products
There are two main types of asafoetida: ‘Hing Kabuli Safaid’ is the milky white asafoetida
obtained from F. rubicaulis and the ‘Hinglal’ is the brown or red asafoetida (Irani and
Pathan types). There is only one type of milky white asafoetida and two types of red
asafoetida. Asafoetida is marketed in three forms – tears, mass and paste. Tears are the purest
form, they are round or flat, about 15–30 mm diameter and have greyish or dull yellow
colour. Mass is agglutinated tears mixed with extraneous matters. Paste is semi-solid and
contains extraneous matter. Asafoetida is often adulterated with gum arabic, other gum
resins, barley and wheat flour, red clay, gypsum, chalk, etc.
All forms of asafoetida are produced in Iran. The tears produced in Iran are called ‘Irani
Ras’ and mass is called ‘Irani Hing’. Afghanistan produces white and red varieties. The Irani
and Pathani (from Afghanistan) products have the following properties.
Irani
Dry, blackish brown, reddish brown, or yellow in early stage, changing to deeper shades.
Sweet fetid odour, sweet taste, contain wood chips except in ‘Irani Ras’, Alcohol solublity:
soluble in 10–30%, ash insoluble in HCl: 0.5–7.75%, volatile oil: 5–10%, resin portion:
40%.
Pathani
Agglutinated and wet, blackish brown, reddish brown, yellow or white. Bitter fetid odour
and bitter taste. Alcohol solubility: soluble in 25–50%, ash insoluble in HCl: 0.7–1.90%,
volatile oil: 10–20%, resin portion: 40–60%.
Compound asafoetida
Natural asafoetida is very strong and as such cannot be used for cooking. For commercial
uses natural asafoetida is hence blended with gum arabic and flour. This is the compound
asafetida available for consumers in the market. The blending formula differs from manufacturer to manufacturer and is a trade secret.
© 2004, Woodhead Publishing Ltd
5.8.8 Related products
Galabanum
This is known in the trade, as ‘Jawashir’ or ‘Gaoshir’and is the oleoresin derived from F.
galbaniflua, a tall herb occurring in Iran. It is obtained in a similar way to asafoetida. It
initially occurs as yellowish or brownish tears and later forms lumps or masses.
The resin in galabanum contains umbelliferone combined with galbaresinotannol,
galbaresinic acid and essential oil that contains D-α-pinene, β-pinene, myrecine, cadinene,
L-cadinol and traces of other compounds.
Sumbul (musk root)
This is a product obtained from F. sumbul and F. suaveolens, both growing in Central Asia.
The commercial product is the dried, sliced rhizomes that are about 10 cm long and 7 cm in
diameter, dark brown externally and yellow inside. It has a bitter taste. Sumbul contains 17–
18% resinous matter, the main constituent of which is umbellic acid, phytosterol,
umbellifernone, betaine, angelic acid and valerianic acid. The essential oil (0.2–1.4%)
possesses a characteristic odour and contains a sesquiterpene sumbulene, a mixture of
various esters and alcohols.
Sagapenum
In the trade sagapenum is known as sagbinaj. It is an oleogum derived from F. persica and
F. szowitziana, indigenous to Iran and neighbouring areas. The oleogum obtained as in the
case of asafoetida, and resembles galabanum tears. Its uses are similar to those of galabanum.
5.8.9 End uses
Asafoetida is mostly used in Indian vegetarian cooking, in which the strong onion–garlic
smell enhances the flavour, especially those of the Brahmin and Jain castes where onions
and garlic are prohibited. It is much used in Persian cuisine also, in spite of its offensive
odour, as a spice and is thought to exercise a stimulant action on the brain. It is a local
stimulant to the mucous membrane, especially to the alimentary tract, and therefore is a
remedy of great value as a carminative in flatulent colic and a useful addition to laxative
medicine. There is evidence that the volatile oil is eliminated through the lungs, therefore it
is excellent for asthma, bronchitis, whooping cough, etc. and even hysteria (Morris and
Mackley, 1999). Owing to its vile taste it is usually taken in pill form, but is often given to
infants through the rectum in the form of an emulsion. The powdered gum resin is not
advocated as a medicine, the volatile oil being quickly dissipated. In India the fruit is also
used for medicinal purposes. In traditional medicine, asafoetida is also used in hysterical
afflictions and epilepsy as well as in cholera. White asafoetida is believed to be a panacea for
many stomach troubles and diarrhoea.
Certain species of Ferula yield oleogum, related to asafoetida and used mainly for
pharmaceutical purposes. They are Galabanum, Sumbul and Sagapenum (or sagbinaj).
Galbanum has a characteristic aromatic odour and a bitter acidic taste. It is considered a
stimulant, carminative, expectorant and antispasmodic. In indigenous medicine it is used as
a uterine tonic and is effective as an anti-inflammatory agent. Sumbul is used as a sedative
in hysteria and other nervous disorders and is also used as a mild gastro-intestinal stimulant.
Asafoetida oleoresin is bitter, acrid, carminative, antispasmodic, expectorant, anthelmintic,
diuretic, laxative, nervine tonic, digestive, sedative and emmenagogue. It is used in flatulent
colic, dyspepsia, asthma, hysteria, constipation, chronic bronchitis, whooping cough,
© 2004, Woodhead Publishing Ltd
epilepsy, psychopathy, hepatopathy, splenopathy and vitiated conditions of kapha and vāta
(Warrier et al., 1995).
Asafoetida is admittedly the most adulterated drug in the market. Besides being largely
admixed with inferior qualities of asafoetida, it often has red clay, sand, stones and gypsum
added to it to increase its weight.
5.8.10 Other species
Various species of the genus Ferula are: F. narthex – found in Kashmir, F. galbaniflua Boiss
and Bulise – a tall herb occurring mainly in Iran, F. sumbulferula and F. suaveolens Aitch
and Henosel – both occurring in central Asia, F. persica – Willd, F. zowitziana DC –
indigenous to Iran, F. foetida Regel., F. alliacea Boiss and F. rubricaulis Boiss, Linn.
The Tibetan asafoetida (Narthex asafetida/Ferula narthax) is closely allied to Ferula.
Ferula narthex, found in Kashmir, grows to 1.5–3 m (5–10 ft) high, possesses large leaf
sheaths; upper leaves much reduced, flowers small, yellow, in single or scarcely branched
compound umbels arising from within the leaf sheaths. The umbels have no involucre, the
limb of the calyx is suppressed, and the stylopods are depressed and cup-shaped, styles
recurved, fruit compressed at the back, dilated at the margin. The tap roots are thick, carrotlike and branched. This variety produces some of the asafoetida used in commerce.
Scorodosma foetida, another gigantic umbelliferous plant found on the sandy steppes of
the Caspian, also is a source of commercial asafoetida. The Persian sagapenum, or
serapinum, a species of Ferula, that was formerly imported to Bombay, is in appearance
very similar to asafoetida, but does not go pink when freshly fractured, and in smell is less
disagreeable than asafoetida. This species is an ingredient of Confection Rutea (British
Pharmacopoeia Codex).
5.9 Hyssop
Hyssop is the flowering top of the evergreen perennial shrub Hyssopus officinalis, which is
a valuable expectorant.
5.9.1 Origin and distribution
Hyssop is native to southern Europe and the temperate zones of Asia. It grows wild in
countries bordering the Mediterranean Sea. It is cultivated in Europe, especially in southern
France, mainly for its essential oil. In India it is found in the Himalayas from Kashmir to
Kumaon at altitudes of 2435–3335 m and is cultivated in Baramullah, in Kashmir.
5.9.2 Botany and description
The plant grows to a height of 60 cm, branches are erect or diffuse; leaves linear–oblong or
lanceolate, obtuse, entire, narrow, sessile, green and fragrant, hairy and dotted with oilbearing glands. The plant flowers in autumn. Whorls of blueish-purple flowers are produced
on long narrow spikes.
5.9.3 Chemistry
The herb contains volatile oil, fat, sugar, choline, tannins, carotene and xanthophyll. The
© 2004, Woodhead Publishing Ltd
flower tops contain ursolic acid (0.49%) and a glucoside diosmin, which on hydrolysis
yields rhamnose and glucose. The fresh herb contains iodine in a concentration of 14 mcg/
kg. The aerial part on steam distillation yields a volatile oil, 0.15–0.30% and 0.3–0.8%, from
fresh and dried materials, respectively.
Hyssop oil is colourless or greenish yellow with an aromatic, camphoraceous odour and
slightly bitter taste. The major component of the volatile oil is ketone 1-pinocamphone. The
content of essential oil is rather low (0.3–0.9%); it is mostly composed of cineol, β-pinene
and a variety of bicyclic monoterpene derivatives (L-pinocamphene, isopinocamphone,
pinocarvone). Hyssop contains large amounts of bitter and antioxidative tannins: phenols
with a diterpenoid skeleton (carnosol, carnosolic acid), depsides of coffeic acid (= 3,4dihydroxycinnamic acid) and several triterpenoid acids (ursolic and oleanolic acid)
(Galambosi, 1993; Kerrola, 1994; Dordevic, 2000)
5.9.4 Cultivation and production
The herb is cultivated mostly in the Mediterranean region and is propagated through seeds
and cuttings. It grows in hot, arid conditions in full sun, in well-drained, near-neutral sandy
soil. The seeds are sown in spring season in indoors and the mature seedlings (six to eight
weeks old) are transplanted to the field. The cuttings are taken in early summer and planted
20 cm apart. Irrigation during initial establishment and moderate fertilization is preferred.
Over-fertilization of the crop results in more foliage with reduced flavour.
5.9.5 Harvesting and processing
The time of harvest depends on the type of uses. The herb is harvested fresh for cooking
purposes. The herbs for processing and distilling purpose are harvested just before flowering;
when the leaves contain the highest concentration of essential oil. The leaves are harvested in
the morning for higher yield of oil. The leaves are dried in a dry, dark room with adequate
ventilation for one or two weeks. The dried herb is stored in airtight containers in the dark.
Seeds are harvested when they turn brown. Roots are harvested after the aerial parts die down.
5.9.6 End uses
Hyssop is used as a condiment and also in medicines. The leaves and flowering tops of
hyssop are employed in flavouring for salads and soups. It is also used in the preparation of
liquor and perfumes. It is also used as a pot herb.
Hyssop is considered a stimulant, carminative and expectorant and is used in colds,
coughs, congestion and lung complaints. A tea made from the herb is effective in nervous
disorders and toothache. It is also effective in pulmonary, digestive, uterine and urinary
troubles and asthma and coughs. Leaves are stimulating, stomachic, carminative and colic
and leaf juice is used for the treatment of roundworms.
Hyssop oil is used as a flavouring agent in bitters and tonics and also in perfumery. In
small quantities it promotes expectoration in bronchial catarrh and asthma.
5.9.7 Functional properties and toxicology
Antimicrobial activity of essential oil of hyssops was investigated and the property was
attributed to the linalool and 1,8-ciniole components of the essential oil (Mazzanti et al.,
1998).
© 2004, Woodhead Publishing Ltd
5.9.8 Quality issues
Hyssop oil is occasionally adulterated with lavender or rosemary oils. Sometimes it is also
mixed with camphor oil fractions.
5.10
Galangal
Galanga or galangal (Kaempferia galanga L.) which should not be confused with the greater
galangal (Alpinia galanga), is a perennial aromatic rhizomatous herbaceous plant belonging
to the family Zingiberaceae. This genus comprises about 70 species, among which K. galanga
and K. rotunda are of economic value. These plants are used for flavouring food and also in
medicine. Rhizome and roots are aromatic and are used as spice.
5.10.1 Origin and distribution
The genus is presumably native to tropical Asia and is distributed in the tropics and
subtropics of Asia and Africa, but is now rarely found growing wild. It is cultivated in home
gardens in India, Sri Lanka, Malaysia, Moluccas (Indonesia), Philippine Islands and SouthEast Asia.
5.10.2 Botany and description
Plants attain a height of 30 cm, but often much shorter, and have fleshy, cylindrical aromatic
root tubers. The plant possesses two to a few broad, round leaves that are usually spread
horizontally; leaves are sessile, ovate, deltoid-acuminate, thin deep green, and the petioles
are short channelled; flowers are irregular, bisexual, white, 6–12 from the centre of the plant
between the leaves, fugacious, fragrant and opening successively, bracts are lanceolate,
green, short, calyx is as long as the outer bracts, short cylindrical, there are three petals,
corolla tube 2.5 cm long, lobes are equal, usually spreading, lanceolate, pure white, one
stamen, perfect, filament is short, arcuate, anther is two-celled, cells discrete. Flowering
starts in June and ends in September, with peak flowering during July to August.
Macroscopic analysis of its powder revealed that it is has a camphoraceous odour, bitter
aromatic taste and is brown in colour. The cross-section of the rhizome and root showed
thin-walled parenchyma cells, fragments of thick walls of tracheids, with irregular-shaped
parenchyma cells and their parts and a number of starch granules that have come out from
the cells. Cytological studies showed that the somatic chromosome number of K. galanga is
2n = 54 (Ramachandran, 1969).
5.10.3 Chemistry
Kempferia galanga rhizome contains about 2.5–4% essential oil. The main components of
the oil are ethyl cinnamate (25%), ethyl-p-methoxycinnamate (30%) and p-methoxycinnamic
acid and a monoterpene ketone compound, 3-carene-5-one (Kiuchi et al., 1987). The other
constituents are camphene, δ-3-carene, p-methoxy styrene, γ-pinene, β-myrcene, p-cymene,
1,8-cineole, isomyrcene, camphor, α-terpineol, p-cymene-8-ol, eucarvone, δ-cadinene, etc.
The leaves contain kaempferol, quercetin, cyanidin and delphinidin. The root contains
camphene, 1,8-cineole, camphor, borneol, cinnamaldehyde, ethyl cinnamate, quinozoline,
ethyl p-methoxy cinnamate and quinazoline-4-phenyl-3-oxide.
The rhizome is also reported to display cytotoxic properties. The essential oil is used in
flavouring curries, in perfumery and also for medicinal purposes (Bhattacharjee, 2000).
© 2004, Woodhead Publishing Ltd
Deoxypodophyllotoxin and ethyl p-methoxy-trans-cinnamate were isolated from rhizomes; monoterpeneketone -car-3-en-5-one was isolated from rhizomes and characterized
(Harborne and Baxter, 1993). Deoxypodophyllotoxin exhibited cytotoxic activity by inhibiting HeLa cells.
5.10.4 Cultivars and varieties
Not much work has been undertaken to identify the extent of variability in the crop. In an
attempt to induce mutation, bushy mutants were induced with 7.5 krad gamma rays.
Irradiation at lower doses (below 1.0 krad) stimulated the germination of rhizomes. In an
evaluation of five geographical races of K. galanga from Kerala, significant variation was
observed in rhizome and oil yields but there was little variation in oil quality. One highyielding, cultivar Kasturi, has been released from Kerala Agricultural University (KAU).
Another high yielding cultivar, Rajani, has also been identified from the germplasm
collection at KAU.
5.10.5 Cultivation and production
Galanga requires fertile sandy soils and a warm humid climate. It thrives well up to an
elevation of about 1500 m above mean sea level. A well-distributed annual rainfall of 1500–
3000 mm is required during the growing period and dry spells during land preparation and
harvesting.
The species is propagated by rhizome fragments. Mother rhizomes are superior to finger
rhizomes. The rhizome bits are planted on beds of 1–2 m width and 25 cm height at a spacing
of 40–60 cm2 (IBPGR, 1981; Bhattacharjee, 2000). About 750 kg of seed rhizomes per
hectare is required. Planting during the third week of May gives significantly higher rhizome
and oil yields.
The mean nutrient uptake of the crop is 22.8 kg N, 28 kg P2O5 and 36.9 kg K2O per
hectare. Application of 50–75 kg N, 60 kg P2O5 and 50–75 kg K2O is found to be beneficial
for increased rhizome and oil yields. Application of farmyard manure at 30 tonnes/ha is
superior to the application of nutrients through inorganic form of fertilizers and it increased
the yield by 60%. A well-managed plantation yields about 4–6 tonnes of fresh rhizomes per
hectare. The dry recovery varies from 23 to 28%. Leaf rot disease may occur during the rainy
season and can be controlled by trenching the beds with 1% Bordeaux mixture.
In Kerala, cultivation of K. galanga is restricted to some localized tracts and the
productivity of the crop is low, ranging from 2–5 tonnes of fresh rhizomes per hectare. There
is an acute shortage of planting material and the absence of seed set limits the scope for
breeding (Kurian et al., 1993).
Propagation of this crop through tissue culture was reported by Vincent et al. (1992) and
Geetha et al. (1997). The tissue cultured plants could not be used directly for field planting
as it takes two crop seasons to produce enough rhizomes. However, these plants can be used
for planting material production through high-density planting. Propagation by in vitro
rhizomes is possible, and is a method that can be commercialized.
5.10.6 Harvesting and processing
The crop matures about six or seven months after planting. The aerial portion dries off on
maturity. The rhizomes are dug out, cleaned and washed to remove soil and they are dried
in sun.
© 2004, Woodhead Publishing Ltd
The essential oil is extracted by steam distillation of sliced and dried rhizomes. The oil
yield varies with season and maturity stage of the rhizome.
5.10.7 End uses
Kampferia galanga is cultivated for its aromatic rhizomes and also as an ornamental. It is
used extensively as a spice throughout tropical Asia and has a long history of medicinal use.
The rhizome is chewed and ingested. It is used as flavouring for rice. The rhizomes are
considered stimulatory, expectorant, carminative and diuretic. They are used in the preparation of gargles and administered with honey for coughs and chest inflictions. In the
Philippines, a decoction of the rhizomes is used for dyspepsia, headache and malaria. The
juice of the plant is an ingredient in the preparation of some tonic preparations. The rhizomes
and roots are used for flavouring food and also in medicine in South-East Asia (CSIR, 1959,
1992).
The rhizome mixed with oil is used externally for healing wounds and may be applied to
rheumatic regions. A lotion prepared from the rhizome is used to remove dandruff or scales
from the head. The powdered rhizome mixed with honey is given as an expectorant. The
leaves are used in lotions and poultices for sore eyes, rheumatism and fever. In Thailand the
dried rhizome of this plant is used as a cardiotonic (CSIR, 1959). In India the dried rhizomes,
along with some other plants, are used for heart disease. It is also used for treatment of
abdominal pain, vomiting, diarrhoea, and toothache with the functions of promoting vital
energy circulation and alleviating pain.
The herb is used as food flavouring in Malaysia and also in perfumery. The rhizomes are
used to protect clothes against insects. It is also used as a masticatory along with betel leaf
and arecanut. Slices of the dried rhizome may be cooked with vegetable or meat dishes, but
mostly the spice is used fresh and grated or crushed. It is essential for Javanese cooking
(Rijstafel) and is especially used in the Indonesian island of Bali.
5.10.8 Functional properties and toxicology
Essential oil from the root induced glutathione-s-transferase activities in the stomach, liver
and small intestine of mouse. An ethanol extract of dried rhizome showed antispasmodic
activity vs histamine-induced contraction and barium-induced contraction in Guinea pigs.
An ethanol–water extract indicated smooth muscle stimulant activity. Water extracts of
dried rhizomes exhibited antitumour activity. Rhizome and root oils showed antibacterial
activity against Escherichia coli, Staphylococcus aureus and antifungal activity against
Cladosporium sp. Nematocidal activity was observed in the rhizome of K. galanga.
The hypolepidaemic action of the ethanolic extract of K. galanga was observed in vivo.
The oral administration of the extract was effective in lowering the total cholesterol,
triglycerides and phospholipid levels in serum and tissues (Achuthan and Padikkala, 1997).
5.11 Betel vine
The betel vine (Piper betle L.) is a perennial climber belonging to the family Piperaceae.
Betelvine has been widely used in various parts of India and other South Asian countries for
centuries. The name Piper is probably originated from the Sanskrit term ‘Pippali’ (meaning
long pepper) and the name ‘betle’ might have come from the Malayalam word ‘Vetila’. It is
cultivated, as a commercial crop, for its leaf, which is used as a masticatory. As a
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masticatory, the betel leaf (pan) is credited with aromatic, digestive, stimulant and carminative properties. Betel chewing imparts a pleasant odour to the oral cavity and also warmth
and a feeling of well-being. Hydrated lime is spread over the betel leaf and is chewed with
a few pieces of arecanut (Areca catechu). Other spices and masticatories such as cardamom,
fennel, nutmeg, clove and tobacco are also added to the betel (leaf roll) quid preparation.
Betel chewing is prevalent in all south Asian countries, Indonesia, many Pacific Ocean
Islands and Middle East and South-East Asia.
5.11.1 Production and international trade
Betel vine is commercially cultivated in countries such as India, Bangladesh, Pakistan,
Malaysia, Indonesia, Sri Lanka, Thailand, Papua New Guinea, Madagascar, Bourbon and
the West Indies. India is the major producer, where it is cultivated in an area of 43 000 ha,
with an annual production worth Rs. 7000 millions. Bangladesh is the second largest
producer. Sri Lanka is also a major producer, which exports most of its produce to Pakistan.
In India the crop is extensively cultivated in the states of Andhra Pradesh, Bihar, Gujarat,
Karnataka, Kerala, Maharashtra, Madhya Pradesh, Assam, Orissa, Rajastan, Tamil Nadu,
Uttar Pradesh and West Bengal. Countries such as Oman, Kuwait, Quatar, Saudi Arabia, the
UAE, the UK, the USA and Nepal are the main importers. Improving the quality of the
leaves, proper pre- and post-harvest handling, and improved methods of packing, storage
and transportation can make manifold increase in the export of betel leaves.
5.11.2 Origin and distribution
According to De Candolle (1884), P. betle might have originated in the Malaya Archipelago. Burkill (1966) described the native place as Central and Eastern Malaysia where the
crop was cultivated and spread through tropical Asia and Malaysia. Later on it reached
Africa and then the West Indies. Cultivation of betel vine started in Southern Asia, but there
is doubt about the exact place of domestication.
5.11.3 Botany and description
Piper betle is a perennial, dioecious climber that belongs to the dicot family Piperaceae.
Male vines are cultivated and grow vigorously up to a height of 20 m, with a stem diameter
of 15–20 cm. Stems are semi-woody, green or pinkish green, cylindrical or bilaterally
pressed with dimorphic branching. The plant grows creeping on earth or climbing up on the
trees with orthotropic vegetative branches by means of adventitious roots arising from the
nodes. Roots are few, sparingly branched and short. The nodes are conspicuously swollen
and the internodes are elongated. Leaves are simple, alternate, stipulate, bifarious, petiolate
with 5–20 cm long, broad, cordate to obliquely ovate, thick and often unequal. Lamina is
oblique at the base, slightly acuminate, acute, entire with undulate margin, glabrous, bright
or dark green with reticulate venation. The leaves are aromatic and the taste varies from
sweet to pungent. The petiole is usually 2–15 cm long.
Flowering is rare, mainly because the plants are replanted in every four or five years
under cultivation. Plants flower when they are 8–10 years old.. The inflorescence is
cylindrical, pendulous spike and flowers are naked, unisexual, dioecious, fairly long,
peduncled (3–10 cm long) and oppositifolius. Female spikes are 3.5–6 cm long. Male spikes
are dense, cylindrical, 8–10 cm long, sub-pendulous, consisting of numerous unisexual
bracteate flowers. Fruit is a drupe, seen very rarely, often sunken in fleshy spike. There are
© 2004, Woodhead Publishing Ltd
10–20 seeds in each fruit, but they are poor in germination. There is much variation in the
chromosome numbers reported in betelvine: figures 2n = 26, 32, 52, 58, 62, 78 and 195 have
been given. The most frequent number is 2n = 78 for the majority of cultivars and varieties
(Jose and Sharma, 1984).
Cultivated betelvines are mostly male plants selected and multiplied over a period by the
growers for vigorous growth and leaf production.
5.11.4 Chemistry
The varying taste of betel vine ranging from sweet to pungent is due to the presence of
essential oils. The chief constituent of leaves is a volatile oil, known as betel leaf oil, and its
amount varies in leaves from different varieties. The oil is of a clear yellow colour and is
obtained from fresh leaves. The essential oil consists of euginol, cadinene, chavicol,
chavibetol, cineole, sesquiterpene, allylpyrochavicol, caryophyllene, methyl euginol,
hydroxy-chavicol, sitosterols, stigma sterols, etc. (Balasubrahmanyam et al., 1994).
Chemical analysis of betel vine using modern analytical tools has revealed that the
presence or absence and the quantity of any of these chemical constituents vary with the
variety. The betel vines in the Indian subcontinent were grouped in one or other of the five
varieties, Bangla, Desasvari, Kapoori, Meetha and Sanchi. The percentage of essential oil
in each of the varieties varies from 0.10 to 1.0%. About 52 compounds have been identified
in the betel leaf oil and the composition of these varies with varieties. The major constituents
are monoterpenes, sesqueterpenes, oxygenated compounds, aledehydes, acids, oxides,
phenols, phenolic esters and esters (Balasubramanyam and Rawat, 1990; Balasubrahmanyam
et al., 1994; Ravindran, 2000). The quantity of essential oil increases with maturity and also
depends on the external environment. The presence of eugenol and lusitanicoside have also
been reported (Harborne and Baxter, 1993).
The volatile oil of P. betle cultivated in the Hue area of Vietnam, obtained by steam
distillation of the fresh leaves, was analysed and found to contain isoeuginol (72%) and
isoeugenyl acetate (12.2%). These constituents indicated the existence of a new isoeugenol
chemotype of P. betle (Thahn et al., 2002).
5.11.5 Cultivars and varieties
More than 150 types and cultivars are grown by cultivators and recognized by traders in
India. The most important cultivars common in India are given in Table 5.5.
Rawat et al. (1988) identified five distinct varieties, from the germplasm, that differ in
their morphology and chemistry. They are Bangla, Desawari, Kapoori, Meetha and Sanchi.
A few disease-tolerant or resistant lines were identified through the screening of cultivars.
Crop improvement work is limited to germplasm evaluation and selection (Ravindran,
2000).
5.11.6 Cultivation and production
The suitable environment for betel vine cultivation is a cool shady area in the humid tropics
with plenty of moisture in the soil. It also thrives well in areas with well-distributed high
rainfall and in areas with high humidity, moderate temperature and copious rainfall. Such
natural conditions are available in certain parts of Western Ghats, Assam, Meghalaya,
Tripura, Kerala, and the uplands of North Kanara. The crop is grown under artificial
conditions in the hot arid zones of north India under shade and irrigation. Betel vine is very
© 2004, Woodhead Publishing Ltd
Table 5.5
Important cultivars of betel leaf in India
SI No.
Cultivars
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
Bangla (Madhya Pradesh)
Bangla (Uttar Pradesh)
Bangla Nagaram (Uttar Pradesh)
Calcutta (West Bengal)
Calcutta Bengal (West Bengal)
Deshi Calcutta (west Bengal)
Desvar Mahoba (Uttar Pradesh)
Ghanghatte (West Bengal)
Godi Bangla (Orissa)
Halisahar Sanchi (West Bengal)
Kakir (Bihar)
Kalipatti (Maharashtra)
Kappori (Bihar)
Kappori (Orissa)
Karapaku (Andra Pradesh)
Karpuri (Tamil Nadu)
Kaljedu (Andra Pradesh)
Maghai (Bihar)
Meetha Pan (West Bengal)
Nov Bangla (Orissa)
Ramtek Bangla (Maharashtra)
S. G. M. 1 (Tamil Nadu)
Sachi Pan (Assam)
Sangli Kapoori
Tellaku (Andra Pradesh)
Vellai Kodi (Tamil Nadu)
Pungency*
P
P
P
P
P
P
MP
P
P
P
P
P
NP
NP
P
NP
NP
P
Sweet
P
P
MP
P
NP
NP
NP
*MP = mildly pungent; P = pungent; NP = non-pungent.
Source: Ravindran (2000).
sensitive to sudden temperature changes and is a shade-loving plant. The crop thrives in
well-drained, fertile, humus-rich soil. It grows in a wide range of soil types, ranging from
clay-loam to sandy, provided there is good drainage and moisture-holding capacity.
There are four main types of betel vine cultivation practice in India. It is cultivated as an
inter-crop in arecanut and coconut plantations, in open conservatories with wind-breaks and
live standards (in a bed system or in a trench system), in closed conservatories or as an open
system in the backyards of houses. Betelvine is propagated vegetatively by hard stem
cuttings. Cutting from the middle portion of a vine is the ideal planting material, as the tender
as well as over-matured portions take longer time for sprouting. The planting time is
determined according to the availability of suitable conditions and also on the availability of
standards. The planting season in various regions is spread throughout the year. Close
spacing of about 30 × 30 cm2 between the vines is advisable for better leaf yield. The interrow spacing is usually 10 to 20 cm. Micropropagation protocols for betel vine have been
standardized by Nirmal Babu et al. (1992) and by Aminudin et al. (1993).
5.11.7 Harvesting and processing
Fresh betel leaves are usually used for chewing. Leaves are ready for harvest in four to six
months. The harvested leaves are packed moist in different types of well-aerated baskets and
marketed. In some places the leaves are blanched or bleached and marketed. This process
leads to some changes in the chemical composition of the essential oils (Table 5.6).
© 2004, Woodhead Publishing Ltd
Table 5.6
Essential oil composition (%) of bleached leaves of two Bangla lines
Compound
Jganathi Bangla
Bleached
Control
Linalool
Chavicol
Safrol
Eugenol
Methyl eugenol
β-caryophyllene
L-lunalene
Germacrene D
γ-elemene
Eugenyl acetate
f-cadinene
Sesquiterpene alcohol
Phytol
Essential oil
0.12
–
0.86
64.30
0.23
3.34
1.05
5.93
3.80
4.12
1.89
Traces
–
0.01
0.08
0.09
0.18
64.00
0.07
3.37
1.23
6.15
–
3.84
1.81
–
–
0.01
Tamluk Bangla
Bleached
Control
0.44
0.31
–
46.14
–
4.70
1.33
5.96
–
5.25
3.08
–
–
0.01
0.23
–
–
63.66
0.11
1.19
1.12
–
4.98
5.03
3.05
Traces
0.18
0.01
Source: Ravindran (2000).
(Ravindran, 2000). The impact of various drying methods on the quality of betel leaf has
been analysed and the results reveal that the solar-dried leaves, followed by shade and sundried, maintained the best quality (Ramalakshmi, 2002).
5.11.8 End uses
The most extensive use of betel leaves is for chewing. Leaves are chewed with arecanut and
lime, and with or without tobacco. Betel leaf chewing is an ancient practice in India and other
countries of South-East Asia. In India it is associated with many religious and social
practices. As a masticatory, it is aromatic, digestive, stimulant and carminative. However,
excessive indulgence in chewing produces various afflictions of the mouth including
carcinoma, mainly because tobacco is used as an accompaniment.
The leaves are stimulant, antiseptic and sialogogue. Leaf juice is used in eye afflictions.
Aqueous extract is useful in throat inflammation and in alleviating coughs and indigestion.
The essential oil from leaves is used in respiratory catarrh and also as an antiseptic. The oil
also possesses antibacterial and antifungal activities. The oil is an active local stimulant used
in the local application or gargle, also as an inhalant in diphtheria. In India the leaves are used
as a counter-irritant to suppress the secretion of milk in mammary abscesses. The juice of
four leaves is equivalent in power to one drop of the oil. Betel leaves possess anti-oxidant
action, because of the phenols such as hydroxy chavicol present in it.
5.12
Pomegranate
Pomegranate, used as spice, constitutes the dried seed with the pulp of Punica granatum.
The tree has been placed by various authorities in different orders, but is now included in the
family Punicaceae. The pomegranate is mentioned in the Papyrus of Ebers. It is still used by
the Jews in some ceremonies, and as a design has been used in architecture and needlework
from the earliest times. It formed part of the decoration of the pillars of King Solomon’s
Temple, and was embroidered on the hem of the High Priest’s ephod.
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There are three kinds of pomegranate: one very sour, the juice of which is used instead
of unripe grape juice; the other two moderately sweet or very sweet. These are eaten as
dessert after being cut open, the seeds, strewn with sugar and sometimes sprinkled with
rosewater. A wine is extracted from the fruits, and the seeds are used in syrups and preserves.
For medicinal and spice purposes the sour variety is used. It is said to have originated in
Western Asia and now grows widely in Mediterranean countries, China, Japan, India and in
many other tropical and subtropical countries.
5.12.1 Botany and description
Pomegranate is a glabrous and deciduous shrub or small tree with dark grey bark. Leaves are
opposite or subopposite, often fascicled on short petiole, oblong or obovate and 2.5–6.0 cm
long. The flowers are terminal or axillary, solitary, large and showy and orange-red
coloured. The calyx is coriaceous and persistent, prolonged above the ovary and the distal
end and campanulate in shape. Petals are 1.2–2.5 cm long, thin and wrinkled. The ovary is
inferior. The fruits are large, globose, 5.0–8.0 cm across, crowned by somewhat tubular
limb of the calyx and indehiscent with red pulp and juicy. The seeds are angular with
coriaceous testa. Flowering is in April–May and fruiting during June–August, but flowering
and fruiting both also may occur at different seasons.
The dried seed is used as a spice, while the dried root is used in traditional medicine. It
is marketed as quills 7–10 cm (3 to 4 inches) long. It is yellowish-grey and wrinkled outside,
the inner bark being smooth and yellow, having little odour and a slightly astringent taste.
5.12.2 Chemistry
Various parts of the plant contain malvidin, pentose, glucosides, tannin and ursolic acid. The
stem yields carbohydrates, carotene and D-mannitol. The chief constituent of the bark (about
22%) is called punicotannic acid. It also contains gallic acid, betulic acid, mannite, friedelin
and four alkaloids, pelletierine, methyl-pelletierine, pseudo-pelletierine and isopelletierine.
The liquid pelletierine boils at 125°C, and is soluble in water, alcohol, ether and chloroform.
The drug probably deteriorates with age.
The fruits contain nicotinic acid, pectin, protein, riboflavin, thiamine, vitamin C,
delphinidin diglycoside, aspartic, citric, ellagic, gallic and malic acids, glutamine and
isoquercetin. The rind contains tannic acid, sugar and gum. Pelletierine tannate is a mixture
of the tannates of the alkaloids obtained from the bark of the root and stem, and represents
the taenicidal properties. The seeds contain asiatic and maslinic acids, pelargonidin-3, 5diglucoside, sitosterol and β-D-glucoside. Betulic acid, granatins A and B and punicatolin
are found in leaves (Chatterjee and Pakrashi, 1994). Oestrone with oestrogenic activity is
isolated from the seeds of pomegranate (Harborne and Baxter, 1993).
Rastogi and Mehrotra (1995) reported the isolation of cyanidin-3-glucoside and 3,5diglucoside, delphinidin-3-glucoside and 3,5-diglucoside from seed coat; isolation of
punicafolin from leaves and its characterization as 1,2,4-o-galloyl 3,6(R) hexahydroxydiphenoyl-β-D-glucose, granatin B corilagin, strictinin, 1,2,4,6-tetra-o-galloyl- β-D-glucose
and 1,2,3,4,6-penta-o-galloyl 3,6 (R)-hexahydroxy-diphenoyl-β-D-glucose. Isolation of a
new hydrolysable tannin-2-O-galloyl-4, 6-(S,S)-galloyl-D-glucose and its characterization;
structures of punicalin, punicalagin (revised); determination of punicic (33.3%),
nonadecanoic (5.9%), heneicosanoic (5.0%), tricosanoic (4.9%) and 13-methylstearic
(1.5%), 4-methyllauric (0.5%) acids in seed oil by GC were also reported.
© 2004, Woodhead Publishing Ltd
5.12.3 Cultivars and varieties
Pinana is a dwarf variety naturalized in the West Indies. Many horticultural varieties have
been developed for culinary purposes.
5.12.4 End uses
Use as spice
The rind of the fruit is in curved, brittle fragments, rough and yellowish-brown outside, paler
and pitted within. It is called Malicorium. The fruit is used for dessert, and in the East the juice
is included in cool drinks. The seed dried with the pulp is used as a spice in many dishes.
Medicinal uses
According to Chatterjee and Pakrashi (1994), the green leaves are made into a paste and
applied on eyes for conjunctivitis, and leaf juice is given in dysentery. The bark of the root
and stem is considered astringent and anthelmintic and are specially used against tapeworm
(Chopra, 1982). The fruit juice is cooling and refrigerant. A decoction of fruit-rind is useful
in chronic dysentery and diarrhoea and this decoction, together with that of the bark of
Holarrhena antidysenterica, is an effective remedy for dysentery (Chatterjee and Pakrashi,
1994). The pulp and seeds are stomachic (Chopra, 1982) and are also used as laxative. The
flower buds are used in bronchitis. Chatterjee and Pakrashi (1994) stated that the flower
buds are dried and powdered to a snuff, which is applied to epitaxis and internally used as
an effective remedy in infantile diarrhoea and dysentery. The flowers are also used to stop
nose bleeds. An extract of leathery pericarp is taken orally at bedtime to cure pinworm
disease. The flower buds are powdered and used in dysentery and diarrhoea (Singh et al.,
2000). In southern Italy, a decoction of the pericarp is prepared by boiling 30 g in 1 l of
water, with lemon or orange juice added. It is taken two cups a day as an astringent and to
treat helminthiasis and dysentery. In Turkey, the pericarp of the fruit is dried, powdered and
mixed with honey to prepare pills; three to six pills are taken internally to stop bleeding from
piles. It is non-toxic and can be used for a long time.
The seeds are demulcent. The fruit is a mild astringent and refrigerant in some fevers, and
especially in biliousness, and the bark is used to remove tapeworm. In India the rind is used
in diarrhoea and chronic dysentery, often combined with opium. It is used as an injection in
leucorrhoea, as a gargle in sore throat in its early stages, and in powder for intermittent
fevers. The flowers have similar properties. The rind often causes nausea and vomiting, and
possibly purging. Use of it should be preceded by strict dieting and followed by an enema
or castor oil if required. It may be necessary to repeat the dose for several days. A
hypodermic injection of the alkaloid may produce vertigo, muscular weakness and sometimes double vision. The root bark was recommended as a vermifuge. It may be used fresh
or dried (Singh et al., 2000).
The flowers yield a red dye, and with the leaves and seeds were used by the Ancients as
astringent medicines and to remove worms. The bark is used in tanning and dyeing giving
the yellow hue to Morocco leather. The barks of three wild pomegranates are said to be used
in Java: the red-flowered merah, the white-flowered poetih and the black-flowered hitam.
5.13 Summer savory
The genus Satureja Linn. (Lamiaceae) comprises about 14 species of highly aromatic, hardy
annual or perennial herbs or under-shrubs. Two important species of this genus are
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S. hortensis (summer savory) and S. montana (winter savory) (CSIR, 1972). Summer
savory (Satureja hortensis) is a hairy aromatic annual and is grown as a popular garden herb.
The savory of commerce is the dried leaves and flowering tops, but the best class comprises
only leaves (CSIR, 1972).
5.13.1 Production and international trade
France, the former Yugoslavia and Albania are the major producers (Anon., 2002). Savory
is also cultivated in Spain, Germany and other parts of continental Europe, Canada, the UK
and the USA. In India it is cultivated in Kashmir (CSIR, 1972). The Yugoslavian variety is
recognized as the premier grade (McCormick – Spice Encyclopedia, http://www.mccormick.
com/content).
5.13.2 Origin and distribution
The crop is indigenous to southern Europe and the Mediterranean area. It is distributed in the
warmer regions of both the hemispheres. Several species have been introduced into
England, but only two, the annual summer savory and the perennial winter savory, are
generally grown. It grows wild in dry, light soils and on rocky hillsides on chalk and is
locally cultivated for commercial use. The plant is cultivated in several areas of Iran.
5.13.3 Botany and description
Summer savory is an annual herbaceous plant with small erect stems, grows about 30 cm in
height. The branches are pinkish, leaves dark green, petiolate, leathery, elliptical, about
1 cm long and often fascicled. The hairs on the stem are short and decurved. Lilac, pink or
white flowers appear in small spikes in the leaf axils, during late summer (Rosengarten,
1969; CSIR, 1972; Tainter and Grains, 1993).
5.13.4 Chemistry
The herb has a thyme-like flavour. The fresh leaves contain moisture (72%), protein (4.2%),
fat (1.65%), sugar (4.45%), fibre (8.60%) and ash (2.11%). The leaves contain 11.95% (dry
weight basis), pentosans and also labiatic acid, ursolic acid, β-sitosterol and volatile oil
(CSIR, 1972).
There are many reports on the composition of essential oil of the aerial parts and leaves
of savory from different parts of the world (Ghannadi et al., 2000; Opdyke, 1976; Thieme
and Nguyen, 1972a,b; Hajhashemi et al., 2000; Gora et al., 1996). The essential oil obtained
from the full flowering spice is between 0.1 and 0.15%. Savory oil is described as light
yellow to dark brown liquid and comprises carvacrol, p-cymene, pinene, dipentane, ursolic
acid, etheral oil, phenolic substances, resins, tannins and mucilage (Prakash, 1990; Karnick,
1994b).
Lawrence (1981) compared the chemical composition of savory oils from Europe,
Canada and North Africa. The oil exhibited differences in p-cymene, myrcene and γterpinene contents. Prakash (1990) made a comprehensive literature survey on the chemical
composition of savory oil. The seed contains fixed oil (45%) and protein (24%) on a dry
basis. Ghannadi (2002) analysed the seed oil of savory collected from Iran using GC and
GC–MS. The seeds yielded 0.3% of a pale yellowish oil with a pleasant spicy odour. Fortytwo components were characterized, representing 96.7% of the total oil. The oil was rich in
© 2004, Woodhead Publishing Ltd
Table 5.7
Percentage composition of the seed oil of Satureja hortensis from Iran
Compound
Hexanol
Heptanal
α-thujene
α-pinene
Camphene
β-pinene
p-menth-3-ene
Myrcene
α-phyllandrine
α-terpinine
p-cymene
β-phellandrene
γ−tepinene
Terpinolene
Methyl benzoate
Linalool
Cis-thujone
Borneol
Terpinene-4-ol
α-terpineol
Myrtenol
Cuminaldehyde
Methyl carvacrol
Bornyl acetate
Thymol
Perillyl alcohol
Carvacrol
Eugenol
Carvacrol acetate
α-copaene
β-caryophyllene
Aromadendrene
α-humulene
Germacrene D
β-bisabolene
δ-cadinene
Elemol
Germacrene B
Ledol
Spathulenol
Caryophyllene oxide
Humulene epoxide
Percentage
0.2
0.1
0.2
0.7
0.1
0.5
trace
1.1
0.2
2.1
9.3
0.5
12.8
0.2
0.2
0.2
0.1
0.1
1.1
0.1
0.2
0.3
0.5
0.1
0.3
0.1
59.7
1.7
0.2
0.1
1.2
0.1
0.1
trace
1.1
trace
0.1
0.1
trace
0.2
0.4
0.2
Source: Ghannadi (2002).
monoterpenes. The major components were carvacrol (59.7%), γ-terpene (12.8%).
p-cym-ene (9.3%, and α-terpinine (2.1%) (Table 5.7). Many of these compounds are also
common in the oil from the vegetative parts.
5.13.5 Cultivation and production
Savory grows wild, propagated vegetatively and also through seeds. The most preferred
method of propagation is through seeds. The species is cold sensitive. Seeds are sown in
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well-drained soil during spring in rows 30 cm apart. Temperate climate, full sun and rich and
light soil are preferred. The seedlings need thinning out, when large enough, to 15 cm apart.
The seeds may also be sown scattered, when they must be thinned out, the thinned-out
seedlings being planted in another bed at 15 cm distance from each other and well watered.
The seeds are very slow in germinating.
5.13.6 Harvesting and processing
Harvesting takes place 75–120 days after seed sowing. The harvest is dried in the shade or
at 35°C and stored in closed containers. The dried leaves are brownish green in colour. It is
marketed both as whole leaf, dried and ground form.
5.13.7 End uses
The use of savory as a culinary herb dates back to the early Romans. The leaves are gathered
before flowering and the flowering shoots used fresh or dried. It is used sparingly in meat
dishes and stuffings, with peas, beans and cabbage to improve their digestibility, and in
liqueurs (Verghese, 2003).
Savory, which has a distinctive taste, though it somewhat recalls that of marjoram, is not
only added to stuffings, pork pies and sausages as a wholesome seasoning, but fresh sprigs
of it are boiled with broad beans and green peas, in the same manner as mint. It is also boiled
with dried peas in making pea soup. For garnishing it has been used as a substitute for parsley
and chervil (McCormick – Spice Encyclopedia, http://www.mccormick.com/content).
An infusion of leaves treats gastric upsets, indigestion and loss of appetite. The tea made
out of this is used as a tonic. Savory has aromatic and carminative properties, and though
chiefly used as a culinary herb, may be added to medicines for its aromatic and warming
qualities. It was formerly deemed a sovereign remedy for the colic and a cure for flatulence,
and was also considered a good expectorant (Karnick, 1994b). Flowering stalks are used as
a moth repellent for cloths.
5.13.8 Quality issues
There are different definitions for savory, the spice of commerce, such as the plant cut down
at flowering time and dried (Parry, 1969); plant freshly harvested during the flowering
season (Guenther, 1974); the leaf harvested before the plant blooms or before flowering
(Lewis, 1984; Prakash, 1990); the whole ground dried leaves and flowering tops (Farrell,
1990); the dried leaves of the herb (McCormick – Spice Encyclopedia, http://
www.mccormick. com/content); whole dried plant (FCC, 1996) and dried leaves and
flowering tops (CSIR, 1972).
Farrell (1985) described the US specifications for savory: savory shall be the whole or
ground dried leaves and flowering tops of S. hortensis L. The brownish-green leaves are
fragrantly aromatic with a warm, slightly sharp taste. The produce should contain about 10%
total ash, 2% acid insoluble ash, 10% moisture, 25 ml volatile oil per 100 g and granulation
95% (95% of the ground product should pass through a US standard sieve No. 40).
5.14 Winter savory
Winter savory (S. montana) is a semi-evergreen bushy and woody perennial shrub, with
© 2004, Woodhead Publishing Ltd
smaller pink or white flowers and a stronger flavour. Essential oil is extracted commercially
from this species and other uses are similar to summer savory.
The stems are woody at the base, diffuse, much branched. The leaves are oblong, linear
and acute, or the lower ones spatulate or wedge-shaped and obtuse. Flowering is in June; the
flowers are very pale purple, the cymes shortly pedunculate. It is propagated either from
seeds, sown at a similar period and in the same manner as summer savory, or from cuttings
and divisions of root.
Winter savory is dried and powdered and mixed with grated breadcrumbs, ‘to bread their
meat, be it fish or flesh, to give it a quicker relish’. It is recommended by old writers, together
with other herbs, in the dressing of trout. When dried, it is used as seasoning in the same
manner as summer savory, but is not employed medicinally.
Satureja thymbra, which is used in Spain as a spice, is closely allied to the savories grown
in English kitchen gardens, yields oil containing about 19% of thymol. Other species of
Satureia contain carvacrol. The oil from wild plants of winter savory contains 30 or 40% of
carvacrol, and that from cultivated plants still more.
5.15 Other
5.15.1 Mango ginger
Mango ginger (Curcuma amada) is a rhizomatous aromatic herb of the family Zingiberaceae
and is cultivated throughout India, Sri Lanka, Bangladesh and in many South-East Asian
countries for its rhizomes that are used as flavouring for pickles and other dishes and also
valued for their medicinal properties. The fresh as well as dried rhizomes are used for
flavouring curries. The fresh cut rhizomes have the flavour and the colour of mango, hence
the name mango ginger. The herb attains 60–90 cm height, leaves are long, petiolate,
oblong-lanceolate, tapering at both ends, glabrous, green on both sides; flowers are white or
pale yellow in spikes that occur in the centre of the leaves, lip is semi-elliptic, yellow, threelobed, the middle lobe emarginated. The ethanol extract of rhizome showed the presence of
hydroxyl, carbonyl, ester and olefin functional groups in it and also methyl, methylene,
methionine proteins and olefinic proteins (Jain and Mishra, 1964; Gholap and
Bandyopadhyay, 1984; Rao et al., 1989; Mujumdar et al., 2000).
High-frequency microrhizome production from the in vitro shoot cultures in liquid
Murashigue and Skoog medium with 5 mg l–1 BA and 8% sucrose was reported by Nayak
(2002).
The rhizomes are bitter, sweet, sour aromatic (a mixture of tastes, starting from bitter
initially, turning to a sweet and then sour aromatic sensation), and cooling; used as an
appetizer, carminative, digestive, stomachic, demulcent, febrifuge, alexeteric, aphrodisiac,
laxative, diuretic, expectorant, anti-inflammatory and antipyretic and used in the treatment
of anorexia, dyspepsia, flatulence, colic, bruises, wounds, chronic ulcers, skin diseases,
pruritus, fever, constipation, hiccough, cough, bronchitis, sprains, gout, halitosis, otalgia
and inflammations (Hussain et al., 1992; Warrier et al., 1994).
There is only very limited literature available on the pharmacological activity of the
extract (Bhakuni et al., 1969; Rao et al., 1989). The rhizome extract of the plant exhibited
an hyper-cholesteremic effect in rabbits (Pachuri and Mukherjee, 1970). The extract showed
presence of an antibiotic principle with strong inhibitory activity on Aspergillus niger and
Trichophyton rubrum (Gupta and Banerjee, 1972).
The rhizome is a favourite spice and vegetable owing to the rich flavour of raw mango.
© 2004, Woodhead Publishing Ltd
The essential oils in the rhizome make it useful as a carminative and stomachic. The pulped
rhizome is also used on concussions and sprains. An improved cultivar (Amba) has been
developed at the high altitude research station at Pottangi, Orissa (India).
5.15.2 Lovage
Lovage (Levisticum officinale Koth.) is a perennial plant that belongs to the family
Apiaceae, and is a native of Europe. Centres of lovage cultivation are located principally in
central Europe. It is also found cultivated in some areas in New England, USA. It has been
grown over the centuries for its aromatic fragrance, its fine ornamental qualities and, to a
lesser extent, its medicinal values. All parts of the plant, including the roots, are strongly
aromatic and contain extractable essential oils.
It is a pungent, clump-forming herb with rhizomatous roots and stout hollow-ridged
stems up to 2.4 m. Leaves are broad and glossy; a tall flower stalk that grows 2 m high with
greenish-yellow flowers in large, dense umbels are produced in summer. The fruits are
ridged and golden brown in colour (Clevely and Richmond, 1999).
Chemical constituents of lovage oil are mainly phthalides and terpenoids, including nbutylidene phthalide, n-butyl-phthalide, sedanonic anhydride, D-terpineol, carvacrol , eugenol
and volatile oil. The principal components of volatile oil are angelic acid and β-terpenol,
coumarins, furocoumarins including psoralins, rotoside, sitosterols, resins, pinene,
phellandrene, terpinine, carvacol, terpineol, isovaleric acid, umbelliferone and bergapten.
Fresh leaves contain a maximum 0.5% essential oil; the most important aroma components
are phthalides (ligustilide, butylphthalide and a partially hydrogenated derivative thereof
called sedanolide). Terpenoids (terpineol, carvacrol) and eugenol are less important (Simon
et al., 1984; Karnick, 1994b).
Najda et al. (2003) studied the composition of various compounds in various plant parts
of lovage. The phenolic acids in various plant parts were as follows: roots 0.12–0.16%, herb
0.88–1.03%, stems 0.30–0.39%, leaf 1.11–1.23% and fruits 1.32–1.41%. The quantity of
tannins in various plant parts was: roots 6.6%, herb 5.3%, stems 7.4%, leaf 2.7%, and fruits
1.8%. Free phenolic acids such as chlorogenic, caffeic, p-coumaric and m-coumaric were
detected using HPLC.
The crop is propagated either through seeds or through root divisions. It prefers a welldrained, fertile soil. The seeds are sown outdoors during spring in a seedbed. The roots are
divided in spring or autumn and planted. Mature plants require wider space, as they are large
and bulky. Deep, rich moist soil and full sun or partial shade are required for better growth.
The plants need to be cut back during summer to get a continuous supply of tender leaves.
Fertilization with balanced organic fertilizer is required in spring and mulching is done in
summer. Young flower stalks are removed to keep the foliage fresh for longer.
Harvesting is done in the second or third year of the crop and is usually in October. Young
leaves, hollow main stems before flowering, sliced dried roots of 2–3-year-old plants and
ripe seeds are the useful parts. The fresh roots are generally first harvested from 2–3-yearold plants. Subsequent harvests take place every third year. The fresh roots are washed, cut
into approximately 13 mm thick pieces and dried.
Leaves are used in flavouring soups, salads, casseroles and stews because of their
pungent, celery-like flavour. The stems are used for candied products. Roots are peeled and
cooked as a vegetable. Powdered root is sometimes used as a spice. The volatile oil extracted
from the roots is highly valued for use in perfumery, soaps and creams, and it has been used
for flavouring tobacco products. The seeds and seed oil are used for flavouring agents in
confectionery and liqueurs.
© 2004, Woodhead Publishing Ltd
As a medicinal plant, lovage has been used as a digestive, carminative, diaphoretic,
diuretic, emmenagogue, anti-dyspeptic, expectorant, stimulant and stomachic; and also as a
treatment for jaundice. Current medicinal applications include use as a diuretic and for
regulation of menstrual cycle. Lovage is generally recognized as safe for human consumption as a natural seasoning and flavouring agent (Karnick, 1994b).
5.15.3 Zanthoxylum spp.
The term Szechuan pepper or Japanese pepper refers to a spice obtained from a group of
closely related plants of the genus Zanthoxylum, belonging to the family Rutaceae and
consisting of approximately 200 species with a pan-tropical distribution. It is a large genus
of aromatic, prickly trees or shrubs and is mostly distributed in the Himalayan region,
furthermore in Central, South, South-East and East Asia. The most important species are
Z. piperitum DC, Z. simulans Hance, Z. bungeanum Max., Z. schinifolium Sieb. and Zucc,
Z. nitidum Roxb, Z. ovalifolium Wight., Z. rhetsa Pierre., Z. alatum Roxb. and
Z. acanthopodium DC. All these species are widely distributed over Asia, but are not used
as a spice throughout the region. All species mentioned have their place in local cuisine. The
literature often gives contradicting information on the genuine species of the spice used.
Zanthoxylum is a confusing genus and the information available is very scanty.
Szechuan pepper or Japanese pepper is very important in the cuisine of central China and
Japan, but it is also known in parts of India, especially in the Himalayan region, and in
certain regions of South-East Asia. The fruit of Z. piperitum (Japanese pepper) is the
genuine source of the spice. It is a small tree and often wrongly assumed to be part of the
pepper family. The spice, which is the ground husks of the berries, is common in the
Szechuan region of China, and the leaves of the plant are also used in Japan as spice. The ripe
fruits of the tree open out in a similar way to star anise. This spice is also known by various
common names such as anise pepper, fagara, Chinese brown pepper, poivre anise, anispfeffer,
pimenta de anis, pepe d’anis and Szechuan pepper.
Most Zanthoxylum species produce pungent alkamides derived from polyunsaturated
carboxylic acids, stored in the pericarp. The commonly found alkamides are α-, β- and
γ-sanshool and hydroxy sanshools. Total amide content in Z. piperitum is as high as 3%.
Non-volatile constituents such as flavonoids, terpene alkaloids, benzophenthredine alkaloids, pyranoquinoline alkaloids, etc. were also identified. The composition of leaf oil of
Z. piperitum from Japan has been reported (Kusumoto et al., 1968; Shimoda et al.,1997).
The volatile compounds in the leaves were isolated by steam distillation and the aroma
components were evaluated by an aroma extraction dilution analysis. The main components responsible for the aroma are glycosides such as (Z)-3-hexenol, C-6 compounds,
citronellal, citronellol, geraniol and 2-phenylethanol (Kojima et al., 1997).
Xanthoxylin and (–)-sesamin are isolated from Z. piperitum (Harborne and Baxtor,
1993). β-Sanshool and γ-sanshool, unsaturated aliphatic acid amides isolated from the
pericarp, were found to relax the circular muscle of the gastric body, as well as contract
the longitudinal muscle of the ileum and distal colon in an experimental system using the
gastrointestinal tract isolated from a guinea pig (Hashimoto et al., 2001). Epple et al.
(2001) investigated the effects of a total extract from Z. piperitum fruit on food intake in
rats and found that they failed to habituate to the stimuli.
The rust-red berries contain bitter, black seeds that are usually removed before the spice
is sold. This spice is used whole or ground and is much used in Chinese cookery, especially
with chicken and duck. It is one of the spices in the Chinese five-spice powder and is used
© 2004, Woodhead Publishing Ltd
in Japanese seven-spice seasoning mix. The leaves are dried and ground to make sansho, a
Japanese spice. In the Goa and Konkan region of India the dried immature fruits of Z. rhesta
are used for flavouring fish and chicken preparations.
In the past the ground bark was used as a remedy for toothache in the USA. Both bark and
berries are used in traditional medicines and herbal cures to purify the blood, promote
digestion and as an anti-rheumatic.
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© 2004, Woodhead Publishing Ltd
Part II
Particular herbs and spices
© 2004, Woodhead Publishing Ltd
6
Ajowan
S. K. Malhotra and O. P. Vijay, National Research Centre on Seed Spices,
India
6.1 Introduction and description
The ajowan, Trachyspermum ammi (L.) Sprague ex Turrill belonging to the family
Apiaceae is an important seed spice. It is known as bishop’s weed, carum seed or carum
ajowan. The common synonyms are Trachyspermum copticum Linn, Carum copticum
Benth and Hook, Ammi copticum Linn., Ptychotis coptica DC and Lingusticum ajowain,
Roxb. The correct generic position of this spice is very uncertain. Boissier considers it to
belong to the genus Ammi, where Linnaeus originally put it, and as per Genera Plantarum
it has been referred to Carum. In the recent past it was placed in the section Trachyspermum,
which includes about 14 species (Bentley and Trimen, 1999). Ajowan is indigenous to India
and Egypt (Sayre, 2001).
Ajowan is an annual, aromatic and herbaceous plant. It is profusely branched with a
height of 60–90 cm small, erect with soft fine hair. It has many branched leafy stems,
feather-like leaves 2–3 pinnately divided, segments linear with flowers terminal and
compound. The fruits are small, ovoid, muricate, around cremocarps, 2–3 mm long, with
greyish-brown compressed mericarps with distinct five ridges and tubercular surface. The
fruits are the size and shape of parsley. The fruits have a very pungent aromatic taste and,
when rubbed, they evolve a strong aromatic odour resembling that of thyme (Thymus
vulgaris).
The crop belongs to family Apiaceae and order Apiales. As per the conventional
classification of spices, out of the five types, ajowan is classified as aromatic spice, mostly
dried fruits of which are used as spices. Trachyspermum is a cross-pollinated crop and has
a somatic chromosome number of 2n = 18. The flowers are self-fertile but cross-pollination
occurs through insects.
6.2
Production
Ajowan is cultivated in the Mediterranean region and South-West Asian countries: Iran,
Iraq, Afghanistan, Egypt and predominantly in India. In India it is grown in large areas in the
© 2004, Woodhead Publishing Ltd
Table 6.1 Export of ajowan seed from India during 1996–97 to 2000–2001 (quantity in tonnes
and value in Rs lakhs*)
1996–97
1997–98
1998–99
1999–2000
2000–2001
Quantity Value Quantity Value Quantity Value Quantity Value Quantity Value
Pakistan
–
Saudi Arabia 401
USA
41
UAE
46
Malaysia
35
Indonesia
40
Nepal
2
South Africa
29
Kenya
22
Bangladesh
–
Canada
16
UK
60
Other
212
countries
Total
904
–
158
19
17
10
13
0.3
14
8
–
8
24
62
–
207
21
15
29
35
35
11
0.7
–
3
42
99
333
498
–
87
11
5
13
10
6
6
0.3
–
2
18
32
190
–
283
33
28
20
–
4
6
44
–
29
63
150
–
138
25
11
5
–
1
5
17
–
9
32
67
–
236
39
5
–
–
1
13
9
–
9
50
53
–
149
165
2
–
–
0.7
10
4
–
7
31
34
335
159
55
79
62
45
31
14
25
44
22
20
71
76
65
30
29
25
16
13
10
10
9
9
8
23
660
310
465
403
962
323
*Lakh = 100 000.
states of Rajasthan and Gujarat, and at a smaller scale in Uttar Pradesh, Bihar, Madhya
Pradesh, Punjab, Tamil Nadu, West Bengal and Andhra Pradesh. It is cultivated almost
throughout India.
In India, during 2000–2001, about 2900 tonnes of ajowan seed was produced from
13 600 ha, whereas 962 tonnes of ajowan seed worth Rs 32.3 million and 200 kg of
ajowan oil with a value of Rs 1.61 × 105 was exported. India is the largest producer and
exporter of the ajowan seed in the world exporting to around 46 countries. The major
importing countries (Table 6.1) are Pakistan, Saudi Arabia, the USA, the UAE, Malaysia,
Indonesia, Nepal, South Africa, Kenya, Bangladesh, Canada and the UK (Vijay and
Malhotra, 2002; Selvan, 2002).
6.3 Cultivation
Ajowan is cultivated extensively as a cold season crop in the plains and as a summer crop in
the hills. Trachyspermum ammi requires a warm and long frost-free growing season. It
requires warm weather during seed development. The crop has moderate tolerance to
drought and possesses wider climatic adaptability. It can be grown on any soil type: loamy
to sandy loam and even in black soils. In India, it is grown under both rain-fed and irrigated
cultivation system. The ripe fruits germinate relatively quickly and the germination time is
12 days. The seed from previous years harvest germinate well, but long storage quickly
reduces germination vigour. The seeds are sown, broadcasted or drilled in rows 45 cm apart
during September–October at a depth of 1 cm. The seed rate is 4 kg per hectare. The plant
to plant spacing should be maintained at 20–30 cm (Malhotra, 2002).
The seeds are sown in well-prepared seed beds because seeds are small and have a low
germination of 60–70%. An organic manure of 10–15 tonnes, 80–100 kg N, 30–50 kg P2O5,
30–50 kg K2O and 50 kg sulphur per ha is recommended. The half dose of N, full quantity
of P2O5, K2O and sulphur should be added as a basal dose whereas the remaining dose of N
should be applied in two equal parts at an interval of 30 and 60 days after sowing (Thomas
et al., 2000; Krishna De, 2000; Malhotra, 2004b). A total of about five or six irrigations are
© 2004, Woodhead Publishing Ltd
required depending on the climate and soil type. Krishnamoorthy et al. (2000) have reported
a significantly higher seed yield of 2050 kg/ha, when phosphorus 50 kg and nitrogen
100 kg/ha were applied.
The small white flowers bloom in November and December in the plains and mid
summer in the hills. The harvesting is usually done from February to May. Flower
production ceases when the seeds start maturing and become greyish-brown in colour. The
yield is 400–600 kg/ha under a rain-fed farming system and 1200–2000 kg/ha under
irrigated conditions. Collar root rot and powdery mildew are the major diseases and are
controlled by spraying mancozeb (0.2%) and wettable sulphur (0.2%), respectively. Insects
do not cause much damage to the crop.
Ajowan is cultivated in Iran, Iraq, Afghanistan, Egypt and Pakistan on a smaller scale and
information related to cultivars is not available. The growing countries mostly grow regional
cultivars. India predominantly produces a considerable amount of ajowan seed over large
areas and farmers grow mostly local cultivars. Some of the regional cultivars developed
through selections in India are GA-1 for Gujarat ; BEN-1 for Karnataka; RPA180 for Bihar;
Sel-1 and Sel-2 for Andhra Pradesh. The NRC Seed Spices have developed AA 19 and AA
61 high-yielding cultivars suitable for cultivation under both rainfed and irrigated production systems (Malhotra and Vijay, 2003).
6.4
Chemical structure
The ajowan seed has the following chemical composition. The composition varies with
variety, region and stage of harvest. The chemical composition of seeds is moisture 8.9%,
protein 15.4%, fat (ether extract) 18.1%, crude fibre 11.9%, carbohydrates 38.6%, mineral
matter 7.1%, calcium 1.42%, phosphorus 0.30%, iron 14.6 mg/100 g and a calorific value
of 379.4 per 100 g (Pruthi, 2001). The detailed chemical composition is given in Table 6.2.
The volatile oil present in the seeds of ajowan is one of the principal constituents
responsible for providing a typical flavour owing to the presence of thymol. Constituents of
the seed are an aromatic volatile essential oil and a crystalline substance, stearoptene. It also
contains cumene and terpene-‘thymene’. One of the famous Indian Ayurvedic products,
Table 6.2
Chemical composition of ajowan ground spice per 100 g
Composition
Content
Carbohydrate (g)
Protein (g)
Fibre (g)
Water (g)
Food energy (calory)
Minerals (g)
Ca (g)
P (g)
Na (mg)
K (mg)
Fe (mg)
Thiamine (mg)
Riboflavin (mg)
Niacin (mg)
24.6
17.1
21.2
7.4
363
7.9
1.525
0.443
56
1.38
27.7
0.21
0.28
2.1
Source: Agarwal et al. (2000).
© 2004, Woodhead Publishing Ltd
Fig. 6.1
Chemical structures of thymol and carvacrol.
ajowan-ka-phul contains stearoptene. A phenolic glucoside has been isolated and identified
as 2-methyl-3-glucosyoxy-5-isopropylophenol. The fruits of ajowan yield 2–4% of essential oil, containing thymol (35–60%) as the major ingredient. Thymol crystallizes easily
from the oil on cooling. The remainder of the oil consists of p-cymene, β-pinene, dipentene,
β-terpinene and carvacrol (Prajapati et al., 2003).
The chemical structures of thymol and carvacrol are shown in Fig. 6.1.
Ajowan oil has been reported to contain 27 compounds, of which thymol (61%) is the
largest, with paracymene (15.6%), terpinene (11.9%), β-pinene (4–5%), dipentene (4–6%),
comphene and myrcene in trace ( Krishnamoorthy et al., 2000). The water distilled oil from
Table 6.3
Essential oil composition of ajowan seed
Component
Phenolic part
Safrole
Thymol
Carvacrol
Non-phenolic part
α-thujene
α-pinene
β-pinene
Myrcene
ρ-cymene
Limonene
γ-terpinene
Terpinolene
Linalool
Camphor
(Z) β-terpineol
(E) β-terpineol
Borneol
Terpinen-4-ol
α-teropineol
Carvone
Safrole
Source: Bhattacharya et al. (1998).
© 2004, Woodhead Publishing Ltd
Essential oil (%)
0.10
87.75
11.17
0.27
0.28
2.38
0.81
60.78
8.36
22.26
0.13
0.27
0.28
0.19
1.35
0.49
0.12
0.22
0.15
0.16
aerial parts and fruits of ajowan contain thymol (42.7% and 46.2%), γ-terpinene (38.5% and
38.9%) and p-cymene (14.1% and 13.9%) as main compounds (Masoudi et al., 2002 ).
Bhattacharya et al. (1998) reported the chemical composition of seed oil of ajowan. The
phenolic components of the oil contained 87.75% thymol and 11.17% carvacrol as major
constituents, and major non-phenolic components are p-cymene (60.78%) and γ-terpinene
(22.26%) as given in Table 6.3.
The iodine content of the fruit from Patna was 0.45 mg/kg. Ajowan owes its characteristic odour and taste to the presence of an essential oil (2–4%). Other constituents in the fruits
include sugars, tannins and glycosides. The alcoholic extract was found to contain a highly
hygroscopic saponin, with a haemolytic index of 500. Yellow crystalline (mp 91–94°C) and
steroidal substances (mp 140–150°C) called stearoptenes have also been isolated from
ajowan fruits (Pruthi, 2001).
6.5 Main uses in food processing
The ajowan seed has been popular from ancient times for its use in folk medicines. In
addition it has many uses for flavouring, culinary, household and cosmetic purposes. The
entire plant has its herbal value in medicinal industry but commercially it is valued for its
seed. Ajowan seeds have an aromatic smell and a warm pungent taste. They are used both
as spices and condiment in many countries. They are used in India as a traditional spice in
many foods, including curries. The major processed products are ajowan oil, oleoresin,
thymol, thymol crystals, dethymolized oil (thymene) and fatty oils.
Ajowan oil is extracted from the seed by the steam distillation method. The two kinds of
oils, i.e. essential oil (volatile oil) and non-volatile fatty oils, are extracted. Two integrated
methods have been developed by Ramachandraih et al. (1988) to recover both these oils
from the crushed seeds: the sequential method and the combined extraction method. Ajowan
seeds contain 3–4% essential oil and 26% fatty oils. The yields of essential oil and fatty oils
obtained through different methods are given in Table 6.4.
The ajowan oleoresin prepared from seeds gives a warm, aromatic and pleasing flavour
to food products. The ajowan oleoresins are used in processed foods, snacks, sauces and
various vegetable preparations. According to Pruthi (2001), by treating ajowan oil with
aqueous alkaline solution, thymol can be extracted from it with ether or steam distillation.
Both are used in the medicine/pharmaceutical industries. Indian standards have been laid by
the Bureau of Indian Standards (BIS) for thymol, dethymolized oil or thymene production
for industrial purposes. Fatty oils produced from ajowan seed, have their use in various
pharmaceutical and cosmetic industries. Fatty oils are mainly used in soap industry for
flavouring and as deodorant. They are also used for perfuming disinfectant soaps and as an
insecticide. Thymol isolated from the oil is a powerful antiseptic and an ingredient in a
Table 6.4 Yield of essential oils and fatty oils from ajowan seeds by sequential and integrated
methods vis-à-vis traditional method
Extraction method
1. Traditional
2. Sequential
3. Combination of above two methods
Source: Ramachandraiah et al. (1988).
© 2004, Woodhead Publishing Ltd
Essential oil (%)
Fatty oil (%)
Meal (%)
3.0
3.0
3.3
0.0
27.0
26.4
90.0
64.0
71.0
number of skin ointments/powders, deodorant, mouthwashes, toothpastes and gargles. A
thymol-free fraction of the oil, known as ‘thymene’, finds application in soap perfumes.
The Oil Technological Research Institute, Anantpur (AP) in India has developed an
integrated method of developing oil, and fatty oil. As reviewed by Bentley and Trimen
(1999), thymol may be obtained in large tubular crystals an inch or more (2.54 cm) in length
on cooling. The oil also contains, in addition to thymol, a liquid hydrocarbon, which is called
as cymol or cymene. These crystals from the oil are sold as ajowan-ka-phool (crystals) or
sat-ajowan (water of ajowan) in the Indian market and is valued as medicine. It is probable
also that the oil contains another hydrocarbon, which is isomeric with oil of turpentine.
According to Stenhouse, as cited by Bentley and Trimen (1999), the liquid portion of the oil
may be separated by rectification from the stearopten, as it boils at about 341°C while the
latter begins to boil at only 424°C and is thus left behind in the still as a crystalline mass.
Neither the thymol nor the liquid constituent (cymol) of the oil of ajowan has any rotatory
power.
Ajowan powder is produced by grinding dried seeds. The pre-chilling and reduced
temperature grinding can be used to overcome the loss of volatile oils. The finer powder
product is mostly used for seasoning of foods whereas the coarse product is used for the
purpose of extraction of oils, oleoresin and other extractives (Malhotra, 2000; Gopinath and
Poonacha, 1992). Among other products, ajowan salt is commercially prepared by mixing
finely ground rock salt and is mostly used for folk remedies of digestive problems.
The whole ajowan seed, powder and oil are used as adjuncts for flavouring foods, as
antioxidants and as a preservative in confection, beverages and pan mixtures. Ajowan oil is
also used in the preparation of lotions and ointments in the cosmetic industries (Malhotra,
2004a).
6.6
Functional properties and toxicity
The pharmaceutical data mentioned in the literature mainly refer to ajowan seed, oil and
thymol. Ajowan oil and thymol are known to possess a number of functional properties:
•
•
•
•
•
antimicrobial;
antiflatulent and antispasmodic;
antirheumatic;
diuretic;
stimulant, carminative and expectorant.
The antimicrobial activities of the essential oil distilled from ajowan seed was tested against
a range of micro-organisms such as Lactobacillus acidophilus, Bacillus cereus, Saccharomyces cerevisiae, Mycoderma sp. and Aspergillus niger. Meena and Sethi (1994) reported
various degrees of inhibition against test organisms. Mycoderma sp. was the most susceptible and Bacillus cereus was the most resistant. The susceptibility followed the order of B.
cereus, L. acidophilus, S. cerevisiae, A. niger and Mycoderma sp.; the greater antimicrobial
activity was observed in oil of ajowan both at ambient temperature and 37°C. Alcoholic
extracts of ajowan also exhibited potent antimicrobial effects inhibiting the growth of B.
subtilis, Escherichia coli and S. cerevisiae. Ajowan seeds are reported to be useful in
flatulence, colic, atonic dyspepsia, diarrhoea, cholera, hysteria and spasmodic affections of
bowels (reviewed by Pruthi, 2001; Latif and Rahman, 1999). The seed produces a feeling of
warmth and relieves sinking and fainting feelings which accompany bowel disorders.
Ajowan seed in conjunction with asafoetida, myrobalan and rock salt proved beneficial in
© 2004, Woodhead Publishing Ltd
stomach ache problems. A teaspoonful of seeds with a little salt is a common domestic
remedy for indigestion from irregular diet. For stomach ache, cough and digestion, the seeds
are masticated and swallowed, and this is followed by intake of a glass of hot water. A hot
poultice of seed is used as a dry fomentation to the chest in asthma and expectoration from
bronchitis.
The methanolic extracts of ajowan seed possess natural antioxidant properties. Thymol is
also a powerful antiseptic and has agreeable odour. Thus it is also useful in controlling a variety
of fungal infections of the skin. According to Krishnamoorthy et al. (2000), the aqueous
portion left after the separation of essential oil from ajowan is known as omum-water (ajowan
water), which is used against flatulence and in gripe water preparation for children. The oil is
mainly carminative and antiflatulent. It is also applied to relieve rheumatic and neuralgic pain.
It is also used to eradicate worms and in urticaria (Prajapati et al., 2003). Traditionally, the
seeds have been used in India as a folk remedy for arthritis, asthma, coughs, diarrohea,
indigestion, intestinal gas, influenza and rheumatism (Sayre, 2001).
The folk Indian remedies as reviewed by Nadkarni (2001) are as follows:
• Ajowan seed with little rock salt mixture with the dose of a teaspoonful daily after meals
improves indigestion and irregular diet.
• Compound powder of ajowan seed, rock salt, sonchal salt, yavakshdra, asafoetida,
myrobalan equal part, to a dose of a teaspoonful daily after meals for a week relieves colic
or pain in bowel.
Ajowan seed and its extract do not appear to have any significant toxicity. The amount of
ajowan normally used in food are non-toxic. Normally, the concentrations of compounds in
ajowan do not pose a health threat for consumption or to field workers handling the plants.
6.7
Quality issues
6.7.1 Specification for whole seed
The quality of ajowan seed depends mainly on the following:
• External appearance, which provides visual perception of quality such as colour, uniformity of size, shape and texture. Ajowan fruits are ovoid in shape and greyish-brown
in colour and measure 1.7–3.0 mm long , 1.5–2.4 mm broad and 0.5–1.4 mm thick. Each
mericarp has five ridges and the odour is similar to thyme (Chopra, 1998).
• Agmark of India provides three grades of ajowan seed, viz. special, good and fair (see
Table 6.5).
Table 6.5
Agmark grade specification of ajowan seed
Grade designation
Special characteristics
Inorganic foreign
matter (% by
weight maximum)
Special
Good
Fair
Source: Anon. (1997).
© 2004, Woodhead Publishing Ltd
0.24
0.50
1.00
Organic foreign
matter (% by
weight maximum)
0.50
0.75
1.00
Shrivelled, immature, Moisture (%)
damaged, discoloured
and weevilled (% by
weight maximum)
1.0
2.0
3.0
11
11
11
General characteristics of ajowan seed:
• seed shall be the dried ripe fruits of plant botanically known as Trachyspermum ammi
(Linn);
• seed shall have the characteristic size, shape, colour, taste and aroma normal to the
variety;
• seed shall be free from visible mould or insect, living or dead;
• seed shall be free from musty odour.
Ajowan has not received a place in the American Spice Trade Association (ASTA), the
European Spices Association (ESA) and other ISO specifications list presumably because it
has been considered of little importance because of the availability of thymol from Thymus
vulgaris. The minimum specific quality indices for ajowan seed as per Pruthi (2001) are:
•
•
•
•
•
•
•
seed moisture = not more than 12% by weight.
total ash = not more than 7% by weight.
ash insoluble in dilute HCl = not more than 1.5% by weight.
organic extraneous matter = not more than 3% by weight.
inorganic extraneous matter = not more than 2% by weight.
volatile oil = not less than 1% (v/w).
insect damaged matter = not more than 5% by weight .
Ajowan powder is produced by grinding dried, cleaned and sterilized seeds. After sieving
through the required mesh size, the powder is packed in airtight containers. Some flavour
may be lost by heat development during grinding. This can be reduced by using freezegrinding techniques. Ajowan powder is yellowish brown with an aroma similar to thyme.
The whole seed specification should be strictly followed in addition to seed powder quality
specifications.
6.7.2 Volatile oil and oleoresins
The volatile oil content of ajowan seed averages 2–4% and it contains primarily 35–60%
thymol, p-cymene (10–16%), α-terpinene (10–12%) , β-pinene (4–5%) and dipenene (4–
6%). The aroma of ajowan oil is warm, spicy, slightly fatty persisting and with a burning
sensation. It is a colourless to brownish yellow liquid with the characteristic odour of
thymol. The physiological properties of ajowan oil (from Singhal et al., 1997) are:
•
•
•
•
•
specific gravity = 0.910–0.930.
refractive index = 1.498–1.504.
optical rotation = up to 5°.
soluble in 1–2 vols and more of 80% alcohol.
phenols, 45–57%.
Ajowan oleoresin represents the overall flavour profile of the spices. It consists of the
volatile essential oil and non-volatile resinous fraction comprising taste components. The
ajowan oleoresin should be prepared with recommended organic solvents followed by the
subsequent removal of the solvent as per specifications of importing countries. Oleoresin of
ajowan is a pale green oily liquid with characteristic aroma and sharp taste attributable to the
essential oil. The non-volatile fraction of the oleoresin contains essentially the fixed oils of
the seed.
© 2004, Woodhead Publishing Ltd
6.7.3 Adulteration
Ajowan seed is available both as whole or in ground form. It is subject to adulteration by
addition of exhausted or spent seed (from which oil or oleoresin has been extracted) excess
stems, chaff and earth or dust, etc. The oil is also adulterated with ajowan chaff oil. The range
of essential oil is 2–4% and it should contain thymol ranging from 35 to 60%. If chaff oil is
added, the thymol content will reduce to below 35%. The oleoresin may be adulterated by
added synthetic saturated acid. Detection of these adulterants can be done by gas chromatography or by thin layer chromatography coupled with high-performance liquid
chromatography. The adulteration at any level can be detected by using the specifications as
explained separately for whole seed, powdered seed, volatile oil and oleoresin.
6.8 References
AGARWAL, S., SASTRY, E.V.D and SHARMA, R.K. (2000), Seed Spices – Production, Quality and Export.
Pointer Publisher, Jaipur, India.
Indian Standards ‘Ajowan’, National Agmark Standards for Spices, Directorate of
Marketing and Inspection, Ministry of Agriculture, Govt of India, Bureau of Indian Standards, New
Delhi. IS: 4403–1979.
BENTLEY, R. and TRIMEN, H. (1999), Medicinal Plants. Asiatic Publishing House, Delhi, India.
BHATTACHARYA, A.K., KAUL, P.N and RAJESHWARA, R.B.R. (1998), Essential oil composition of ajowan
seed production in Andhra Pradesh. Indian Perfumer 42: 65–7.
CHOPRA, G.L. (1998), Angiosperms. Pradeep Publications, Jalandhar, India, pp. 55–6.
GOPINATH, G. and POONACHA, N.M. (1992), Bishop’s weed. Spice India 5(9): 9–14.
KRISHNA, DE A. (2000), The wonders of ajowan. Spice India 13(1): 14–15.
KRISHNAMOORTHY, V., MADALGERI, M.B. and KANAN, C. (2000), Effect of interaction of N and P on seed
and essential oil yield of ajowan genotypes. J.Spices Arom.Crops 9(2): 137–9.
LATIF , A. and RAHMAN, S.Z. (1999), Medicinal use of spices for skin care in Unani medicine. In. Proc.
Golden Jubilee National Symposium on Spices, Medicinal and Aromatic Plants – biochemistry
conservation and utilization. IISR Calicut, 10–12 August 1998, pp. 274–81.
MALHOTRA, S.K. (2000), Value added spices products. In Spices Crops of India (ed.) P.S. Arya. Kalyani
Publishers, New Delhi,. pp. 73–7.
MALHOTRA, S.K. (2002), Ajowan Cultivation Practices (in Hindi). NRCSS, Ajmer. Extension Folder
No. 5, pp. 1–4.
MALHOTRA, S.K. (2004a), Underexploited seed spices. In Spices, Medicinal and Aromatic Crops (ed.)
J. Singh. University Press, Hyderabad, India (in press).
MALHOTRA, S.K. (2004b), Minor seed spices 1 – Ajowan, dill, celery and anise. In Fifty Years of Spices
Research in India (ed.) P.N. Ravindran. IISR, Calicut, India (in press).
MALHOTRA, S.K. and VIJAY, O.P. (2003), Plant genetic resources of seed spices in India. Seed Spices
Newsletter 3(1): 1–4.
MASOUDI, S., RUSTAIYAN, A., AMERI, N., MONFARED, A., KOMEILIZADEH, H., KAMALINEJED, M. and
JANU ROODI, J. (2002), Volatile oils of Carum copticum. J. Essential Oil Res. 14(4): 288–9.
MEENA, M.R. and SETHI, V. (1994), Anti-microbial activity of essential oils from spices. J. Food. Sci.
Tech. 31(1): 68–78.
NADKARNI, KM. (2001), Indian Plants and Drugs with their Medicinal Properities and Uses. Asiatic
Pub. House, Delhi, India, pp. 259–60.
PRAJAPATI, N.D., PUROHIT, S.S., SHARMA, A. and KUMAR, T. (2003), A Handbook of Medicinal Plants.
Agribios India, Jodhpur, India, pp. 362–3.
PRUTHI, J.S. (2001), Minor Spices and Condiments. ICAR, New Delhi, pp. 124–33, 659–60.
RAMACHANDRAIAH, O.S., AZEEMODDIN, G. and THIRUMALA RAO, S.D. (1988), Integrated methods of
obtaining essential and fatty oils from umbelliferrous seeds. Indian Perf. 32(1): 55–60.
SAYRE, J.K. (2001), Ancient Herbs and Modern Herbs. Bottlebrush Press, San Carlos, CA.
SELVEN, T.M. (2002), Arecanut and Spices Database. Directorate of Arecanut and Spices Development,
Calicut, Kerala, India, pp. 1–105.
SINGHAL, R.S., KULKARNI, P.R. and REGE, D.V. (1997), In Handbook of Indices of Food Quality and
Authenticity, Woodhead Publishing Limited, Abington, pp. 386–456.
ANON.(1997),
© 2004, Woodhead Publishing Ltd
THOMAS, J, JOY, P.P., MATHE, S., SKARIA, B.P., DUETHI, P.P.
and JOSEPH, T.S. (2000), Agronomic
Practices for Aromatic and Medicinal Plants. Directorate of Arecanut and Spices Development,
Calicut, Kerala, India.
VIJAY, O.P. and MALHOTRA, S.K. (2002), Seed Spices in India and World. Seed Spices Newsletter 2(1):
1–4.
© 2004, Woodhead Publishing Ltd
7
Allspice
B. Krishnamoorthy and J. Rema, Indian Institute of Spices Research, India
7.1 Introduction and description
Allspice, Pimenta dioica (L.) Merr. (syn: P. officinalis Lindl., Myrtus pimenta L., M. dioica
L. and Eugenia pimenta DC (Merrill, 1947) is a polygamodioecious evergreen tree, the dried
unripe fruits of which provide the culinary spice pimento of commerce. It belongs to the
family Myrtaceae and is known in English as allspice or pimento, in French as piment
jamaique or toute-epice, in Portuguese as pimenta da Jamaica and in Spanish as pimienta
gorda. The vernacular names of allspice are given in Table 7.1. The name allspice was
coined by John Ray (1627–1705), an English botanist, who identified the flavour to a
combination of clove, cinnamon and nutmeg (www.fragrant.demon.co.uk/allspice.html).
The family Myrtaceae consists of about 3000 woody species, most of which grow in the
tropics. The genus Pimenta Lindl. consists of about 18 species of aromatic shrubs and trees
native to tropical America (Willis, 1966). The genus is closely related to Myrtus L. and
Eugenia L. The commercially important Pimenta spp. is Pimenta dioica (L.) Merr. providing the spice pimento (allspice) and P. racemosa (Mill) Moore, bay or bay rum tree
providing oil of bay. The basic chromosome number for the genus is x = 11 and allspice is
a diploid with 2n = 22 (Purseglove et al., 1981).
Allspice is a small, functionally dioecious evergreen tree, 7–10 m tall, slender trunk
profusely branched at its extremities. The bark is smooth and shiny, pale silvery brown,
shedding in strips of 25–75 cm long at intervals. Leaves are borne in clusters at the ends of
the branches, simple, opposite, entire, thinly, coriaceous, punctate with pellucid glands,
aromatic when crushed. The petiole is 1–1.5 cm long, lamina elliptic to elliptic–oblong, 6–
15 cm long and 3–6 cm wide, rounded at the apex and tapering at the base, dark green above,
paler beneath and pinnately veined with the midrib impressed on the upper surface and
prominent beneath, lateral veins not very prominent. Inflorescence axillary, compound,
paniculate, separately branched, 5–15 cm long, composed of many flowered cymes. Flowers structurally hermaphrodite, but functionally male or female, white, aromatic, 8–10 mm
diameter. Pedicels are about 1 cm long, pale green and pubescent, with small brownish
pubescent bracteoles. The receptacle has four, cream-coloured, thick rounded calyx lobes,
1.5–2 mm long, wide spreading at anthesis and persistent in the fruit. There are four petals,
reflexed, rounded, white, about 3–4 mm long, quickly deciduous. Stamens are free, numerous,
© 2004, Woodhead Publishing Ltd
Table 7.1
Vernacular names of allspice (Pimenta dioica)
Language
Arabic
Danish
Dutch
English
Estonian
Finnish
French
German
Hungarian
Icelandic
Italian
Norwegian
Polish
Portuguese
Russian
Spanish
Swedish
Turkish
Vernacular name
Bahar, Bhar hub wa na’im
Allehande
Jamaica pepper, piment
Jamaica pepper, myrtle pepper, pimento, newspice
Harilik pimendipuu, Vurts
Maustepippuri
Piment, piment Jamaique, poivre aromatique, toute-epice, poivre de la Jamaique
Piment Neugewurz, Allgewurz, Nelkenpfeffer, Jamaicapfeffer, Englisches Gewurz
Jamaikai szegfubors, Szegfubors, Pimento, Amomummag
Allrahanda
Pimento, pepe di Giamaica
Allehande
Ziele angielskie
Pimenta da Jamaica
Yamaiskiy pjerets
Pimienta de Jamaica, pimienta gorda
Kryddpeppar
Yeni bahar
Source: http://www.GernotKatzer’s Spice Directory_files\Prim_dio.htm.
5 mm long, about 100 in functionally male and 50 in functionally female. The anther is
cream-coloured, filament white, slender, small, basifixed, bilocular, dehiscing by longitudinal slits. The style is white, shortly pubescent, about 5 mm long, stigma yellow. The ovary
is inferior, two-celled, usually with one ovule in each cell, attached to the apex of the inner
angle. The fruit is a sub-globose berry, 4–6 mm in diameter, green when unripe, deep purple
to glossy black when ripe, aromatic on drying, dried unripe fruits dark brown. The embryo
is involute–spiral in 2–2.5 coils, with very short cotyledons and a thick, long radicle.
Variants are rarely reported in allspice. Two seedling variant types with dwarf/semidwarf habit and short internodes and bushy nature possessing a large number of branches are
being conserved in the field germplasm repository of Indian Institute of Spices Research,
Calicut, Kerala, India (Krishnamoorthy et al., 1997). The leaves are smaller (about one-third
the size) than the leaves of normal trees. The variants were multiplied clonally through
approach grafting and all the clones exhibited the parental character (Mathew et al., 1999).
This dwarf/semi-dwarf plant type in allspice with a large number of branches offers great
potential in crop improvement programmes.
7.1.1. Etymology
The word pimento is derived from the Spanish word pimienta for black pepper, as allspice
resembles peppercorns. It is known as pepper in many languages. In Russian it is known as
Yamaiskiy pjerets – Jamaica pepper; in French poivre aromatique – aromatic pepper; in
German Nelkenpfeffer – clove pepper; and in Swedish as kryddpeppar – condiment pepper.
Newspice (German Neugewurz), also refers to its origin from the New World and the French
toute-epice, reflects the complex aroma of this spice. However, the berries were widely
known as pimienta, later anglicized as pimento. The genus name Pimenta was derived from
the Spanish pimiento for black pepper. Since the Spaniards initially called allspice pimiento,
the name was also introduced to many European countries along with the spice when the
spice was introduced to Europe in the 16th century. The species name dioica (Greek di- from
© 2004, Woodhead Publishing Ltd
Table 7.2
Average price of allspice in New York
Country
Year
Price (dollars/pound)
Guatemala/Honduras
1997
1998
1999
2000
0.961
1.041
1.920
2.452
Jamaica
1997
1998
1999
2000
1.180
1.353
2.268
3.579
Mexico
1997
1998
1999
2000
0.583
1.071
1.912
2.360
Source: http://www.fas.usda.gov/htp/tropical/2001/03-01/spcavg.pdf.
dyo ‘two’, oikos ‘house’) indicates that the functional male and female flowers grow on
different plants.
7.2 Production and trade
Jamaica is the largest producer and exporter of pimento, accounting for 70% of the world
trade. The remaining 30% is produced by Honduras, Guatemala, Mexico, Brazil and Belize.
The dried mature but unripe berries, berry oleoresin, berry oil and leaf oil are the products
of commercial importance obtained from P. dioica and they find varied uses in the food,
medicine and perfume industries. Among the pimentos from various geographical locations,
Jamaican pimentos are considered to be of high quality because of their flavour, appearance
and size and receive a premium price in the market (Table 7.2). The major importing
countries are USA (Table 7.3), Germany, the UK, Finland, Sweden and Canada. Leaf oil is
mainly exported to the USA and theUK. Pimento is generally classified with capsicum in the
import statistics of most countries and hence analysis of the market situation is difficult.
7.2.1 Origin and distribution
The tree is indigenous to West Indies (Jamaica). The trees are also found in Central America
(Mexico, Honduras, Guatemala, Costa Rica and Cuba) and in the neighbouring Caribbean
islands, although its original home is in dispute. Christopher Columbus discovered allspice
in the Caribbean islands in about 1494. Spanish explorers and later settlers in Jamaica
harvested and used the leaves and berries. Reports indicate that, there has been continuous
production of berries in Jamaica from about 1509 to the present day. The berries reached
London in 1601 as described by Clusius in his Liber Exoticorum and the plants were first
cultivated in England in a hot house in 1732 (Weiss, 2002). Before World War II, allspice
was more widely used than today; however, during the war many trees were cut down and
there was a shortage of the spice. Though cultivation was taken up after the war, production
never fully recovered.
Allspice was introduced into West Indian Islands (Grenada, Barbados, Trinidad and
Puerto Rico) from its place of origin. Attempts to introduce it into countries in tropical
© 2004, Woodhead Publishing Ltd
Table 7.3
Imports of allspice by the USA
1999
Country
China
Guatemala
Honduras
India
Jamaica
Lebanon
Mexico
Pakistan
Portugal
Spain
Taiwan
Thailand
Turkey
Other
Total
2000
Quantity (kg)
Value (dollars)
Quantity (kg)
Value (dollars)
99 850
185 349
424 028
167 379
367 384
750
80 849
13 230
5 000
12 668
1 081
0
1 326
39 529
1 398 423
126 658
540 039
1 044 247
118 132
1 218 489
3 000
201 311
31 832
2 955
52 486
3 400
0
2 323
91 470
3 436 342
94 320
269 339
297 831
62 809
359 881
0
387 081
28 592
0
19 800
0
4 830
2 852
40 164
1 567 499
69 458
1 077 571
1 137 345
62 136
1 789 828
0
1 205 363
39 483
0
13 766
0
16 325
4 808
145 499
5 561 582
Source: http://www.fas.usda.gov/htp/tropical/2001/03-01/tropic.htm.
regions namely, India, Sri Lanka, Fiji, Malaysia, Singapore and Indonesia (Java, Sumatra),
have, for various reasons, not succeeded fully. In India, there are a few trees in Maharashtra,
Tamil Nadu, Karnataka and Kerala.
7.3
Chemical composition
7.3.1 Berry
The dried, mature but not ripe, berries are the pimento spice of commerce. Pimento is also
sold as ground spice. The berries of international standard should be between 6.5 and
9.5 mm in diameter, medium to dark brown in colour, with an uneven surface and with a
pleasant odour, characteristic of the spice and with approximately 13 fruits/g. The dried
berry contains aromatic steam volatile oil, fixed (fatty) oil, resin, protein, starch, pigments,
minerals, vitamins (Table 7.4), etc. The constituents present in the oil influence the quality
and aroma of the spice. The phenolic compound eugenol and isoeugenol and the sesquiterpene
hydrocarbon, β-caryophyllene are the major compounds present in allspice (Table 7.5).
Several other compounds have been identified in allspice, which is present in lesser
quantities (Table 7.6). The geographical variation, cultivar differences, stage of maturity,
etc. also influence the quality of the berry. The quality of the berries from Jamaica are
superior to those from other islands and are preferred for trade. Prolonged storage of allspice
is detrimental to both oil content and flavour of the spice.
7.3.2 Berry oil
Extraction of berry oil can be carried out by different methods. Berry oil is generally
obtained by hydrodistillation or steam distillation of dried immature berries. When
supercritical CO2 extraction techniques are employed for extraction of berry oil, the oil
obtained is of superior quality and flavour, compared with steam distilled or hydrodistilled
oil. The composition of berry oil extracted by steam distillation, hydrodistillation and
© 2004, Woodhead Publishing Ltd
Table 7.4
Nutrient composition of allspice (per 100 g)
Composition
Proximates
Water
Food energy
Carbohydrates
Protein
Fat
Dietary fibre
Ash
Minerals
Calcium
Iron
Magnesium
Phosphorus
Potassium
Sodium
Zinc
Copper
Manganese
Vitamins
Vitamin C
Thiamin B1
Riboflavin B2
Niacin
Vitamin B6
Folate
Vitamin E
Quantity
8.5 g
262.6 kcal
72.1 g
6.1 g
8.7 g
21.6 g
4.6 g
660.6 mg
7.1 mg
134.1 mg
113.3 mg
77.0 mg
77.0 mg
1.0 mg
0.6 mg
2.9 mg
39.2 mg
0.1 mg
0.1 mg
2.9 mg
0.3 mg
36.0 µg
1.0 mg
Source: USDA Nutrient Databases: http//www.organic.planet.com/products/g_allspice.html.
supercritical CO2 extraction techniques are compared in Table 7.7 (Garcia-Fajardo et al.,
1997) The berry oils extracted by supercritical CO2 method and steam distillation have been
characterized based on their physicochemical properties (Table 7.8).
The yield of berry oil ranges from 3.0 to 4.5%. The oil is yellow to brownish yellow with
a warm spicy sweet odour and fresh and sweet top-note, and is placed in the warm, sweet
spicy group (Arctander, 1960). About 60 constituents have been detected, including
phenols, monoterpene hydrocarbons, oxygenated hydrocarbons, sesquiterpene hydrocarbons and oxygenated sesquiterpenes, and about 34 constituents were reported in
steam-distilled berry oil using gas chromatography (Nabney and Robinson, 1972). The oil
from green berries is similar in composition to that from dried berries, but has a higher
monoterpene content (Ashurst et al., 1972). The principal components are usually eugenol,
methyl eugenol, β-caryophyllene, humulene, terpinen-4-ol and 4,5-cineole (Fig. 7.1) (Tables
7.9, 7.10 and 7.11) (Nabney and Robinson, 1972; Purseglove et al., 1981; Lawrence; 1999).
The main constituents affecting taste and flavour are the abundance and ratio of 1,8-cineole
(Fig. 7.1) and α-phellandrene.
Allspice contains various essential oils (Pino et al., 1989), phenolic acids (Schulz and
Herrmann, 1980), flavanoids (Vosgen et al., 1980), catechins and phenyl propanoids
(Kikuzaki et al., 1999). The flavonol content of allspice is low and consists mainly of
quercetin glycosides (Vosgen et al., 1980). Three new galloylglucosides, (4S)-alphaterpineol 8-o-beta-D-(6-o-galloyl) glucopyranoside; (4R)-alpha-terpineol 8-o-beta-D-(6-ogalloyl) glucopyranoside and 3-(4-hydroxy-3-methoxyphenyl) propane-1, 2-diol 2-o-beta-
© 2004, Woodhead Publishing Ltd
Fig. 7.1 Structures of some of the compounds in allspice.
D-(6-o-galloyl) glucopyranoside were isolated from berries of P. dioica (from Jamaica)
together with three known compounds, gallic acid, pimentol and eugenol 4-o-beta-D-(6-ogalloyl) glucopyranoside (Kikuzaki et al., 2000).
Allspice berry oil extracted by supercritical CO2 extraction procedure is light red brown
with the full sweetness and fresh natural odour and flavour of the freshly ground spice. The
sensory character of the pimento berry oil obtained by steam distillation and liquid CO2
extraction is represented in Fig 7.2 (Charalambous, 1994).
The initial impact of the liquid CO2 extracted oil is sweet, spicy with a distinctly heavy
fruity and floral dianthus character. After 6 h the profile becomes warmer, more fruity and
peppery, less phenolic and spicy. These notes are still prominent after 24 h and continue for
several days. The initial profile of steam distilled oil, although strong, is more phenolic,
medicinal and less fruity. After 6 h the profile becomes warmer with increased fruitiness but
not attaining the richness of fruit notes of the CO2 extract. The floral character is hardly
noticeable at any stage of evaporation. All these notes are still prominent after 24 h
(Charalambous, 1994).
© 2004, Woodhead Publishing Ltd
Fig. 7.2 Comparative odour profiles of steam distilled and CO2 extracted pimento berry oil.
7.3.3 Oleoresin
Oleoresin is prepared by extraction of the crushed spice with organic solvents followed by
evaporation of the solvent. The composition of the oleoresin depends upon the raw materials
and the solvents used for extraction of oleoresin. The oleoresin is a brownish to dark green
oily liquid and two grades are normally available, based on the volatile oil content namely,
40–50 and 60–66 ml per 100 g. An US specification requires a minimum of 60 ml per 100 g.
A small quantity is sufficient to get the required flavour and aroma in food.
Kollmannsberger and Nitz (1993) compared the extracts made by supercritical CO2
extraction procedure at various pressures and temperatures (150 bar and 350 bar at 50°C,
350 bar at 70°C); direct diethyl ether extract and simultaneous distillation and extraction of
pimento berries. Supercritical CO2 extracted at 350 bar pressure and 50°C temperature was
found to be the best (Table 7.5).
7.3.4 Leaf oil
Pimento leaf oil is produced by distilling fresh or dry leaves. Leaves used for distillation may
be fresh, withered or dried and stored for two or three months prior to distilling. Yield from
dried and fresh leaves is 0.5–3.0% and 0.3–1.25%, respectively. The leaf oil is a brownish
© 2004, Woodhead Publishing Ltd
Table 7.5
Constituents identified in allspice extracts (ppm) using different extraction procedures
Compound
CO2 extracts
150 bar/50°C
α-pinene
β-pinene
Myrcene
(e)-β-ocimene
α-thujene
Sabinene
δ-3-carene
α-phellandrene
Limonene + β-phellandrene
p-cymene
α-terpinene
γ-terpinene
Terpinolene
1,8-cineole
Linalool
Terpinen-4-ol
p-cymen-8-ol
α-terpineol
Trans-p-menth-2-en-1-ol- +
cis-p-menth-2-en-1-ol
β-caryophyllene
α-humulene
α-selinene
β-selinene
δ-cadinene
β-elemene
Allo-aromadendrene
Germacrene d
Spathulenol
Caryophyllene oxide +
viridiflorol
Humulene oxide ii
t-cadinol + t-muurolol
α-muurolol
α-cadinol
Selin-11-en-4-ol
Caryophylla-2(12),6(7)-dien-5-ol
Eugenol
Methyl eugenol
Chavicol
Myristicin
Elemicin
350 bar/50°C 350 bar/70°C
SDE
DDE
40
39
38
23
23
24
55
107
138
85
16
87
146
272
32
110
21
47
16
60
55
48
29
31
36
74
138
188
111
19
111
199
355
43
160
31
70
21
39
37
37
23
21
24
52
101
119
79
13
83
136
249
30
107
22
47
15
50
56
79
48
31
26
102
188
298
193
38
183
261
472
48
198
41
90
31
46
54
72
46
27
45
95
138
233
171
11
150
170
403
37
123
20
44
15
1 749
423
267
173
210
105
81
82
42
187
2 534
610
383
243
307
150
118
121
54
225
1 595
380
236
153
188
95
73
77
39
147
1 915
452
262
173
216
113
83
43
47
168
1 838
414
237
161
186
113
82
77
34
142
39
76
29
60
131
30
18 176
1 822
57
33
13
55
103
38
90
170
37
29 976
2 670
73
44
19
35
66
25
56
113
25
18 178
1 661
58
26
12
47
79
29
78
120
28
22 240
2 025
60
31
15
34
55
21
51
78
29
11 135
1 424
25
23
10
SDE: simultaneous distillation and extraction using diethyl ether.
DDE: direct diethyl ether extract.
Source: Lawrence (1999).
yellow liquid with dry-woody, warm-spicy aromatic odour. The main composition of the
leaf oil of allspice is eugenol. Eugenol content of leaf oil (65–96%) is somewhat higher than
that in berry oil (Pino and Rosado, 1996; Pino et al. 1997). Leaf oil composition of allspice
extracted by supercritical CO2 method is given in Table 7.12. The chemical composition of
the oil is also influenced by the geographical origin of the spice (Tables 7.9 and 7.13) (Pino
et al., 1997).
© 2004, Woodhead Publishing Ltd
Table 7.6
Minor compounds in allspice berries
Camphene (3 ppm)
(Z)-β-ocimene (1 ppm)
α-p-dimethylstyrene (1 ppm)
δ-elemene (1 ppm)
α-cubebene (10 ppm)
α-ylangene (6 ppm)
α-copaene (35 ppm)
β-cubebene (1 ppm)
α-gurjunene (43 ppm)
α-bulnesene (27 ppm)
Aromadendrene (31 ppm)
Selina-4,11-diene (35 ppm)
γ-muurolene (57 ppm)
Ar-curcumene (10 ppm)
Zingiberene (25 ppm)
α-muurolene (42 ppm)
Germacrene a (11 ppm)
β-bisabolene (4 ppm)
cis-calamene (10 ppm)
β-sesquiphellandrene (5 ppm)
Cadina-4,11-diene (11 ppm)
α-cadinene (11 ppm)
cis-calacorene (3 ppm)
trans-calacorene (1 ppm)
Camphor (1 ppm)
Ascaridole* (3 ppm)
Carvone (11 ppm)
Geranial (<1 ppm)
Linalyl acetate (3 ppm)
α-terpinyl acetate (10 ppm)
Neryl acetate (2 ppm)
Geranyl acetate (6 ppm)
cis-sabinene hydrate (2 ppm)
Linalool oxide-furanoid (1 ppm)
β-phellandren-6-ol (11 ppm)
trans-piperitol (1 ppm)
cis-piperitol (3 ppm)
Hexanal (<1 ppm)
Benzaldehyde (<1 ppm)
Cinnamaldehyde (1–10 ppm)
Vanillin (1–10 ppm)
Methyl salicylate (3 ppm)
Guaiacol (<1 ppm)
4-vinylguaiacol† (1 ppm)
Methyl chavicol (6 ppm)
Safrole (5 ppm)
(E)-isoeugenol (1 ppm)
Methyl (E)-isoeugenol (1 ppm)
6-methyloxyeugenol (1–10 ppm)
Palustrol (1 ppm)
Caryophyll-5-en-12-ol† (1 ppm)
Isocaryophyllene oxide (1–10 ppm)
Salvial-4(14)-en-1-one (1 ppm)
Globulol† (12 ppm)
Humulene oxide (4 ppm)
Ledol† (1–10 ppm)
Eudesmol* (1–10 ppm)
Selineol*† (1–10 ppm)
Eudesmol* (1–10 ppm)
Epi-cubenol (21 ppm)
Caryophylla-2(12),6(13)-dien-5-ol (12 ppm)
Isospathulenol (7 ppm)
Cubenol† (1–10 ppm)
trans-sabinene hydrate (2 ppm)
*Correct isomer not identified; †Tentative identification.
Source: Lawrence (1999).
7.4 Cultivation
7.4.1
Propagation
Seeds
Allspice is traditionally propagated through seeds, but vegetative propagation is also
adopted to get true to type plants. High-yielding trees that fruit regularly and have wellformed fruit bunches are selected as mother trees. Fresh ripe fruits from such high-yielding
trees are collected and seeds are extracted from the ripe fruits after soaking them overnight
in water and rubbing them in a sieve to remove the pericarp. Allspice seeds lose their
viability soon after harvest and hence seeds are planted without delay after extraction. If
seeds are to be transported or kept for a few days it is advisable not to extract the seeds from
the fruits. It is reported that the viability of the seeds can be maintained at 50% for nine weeks
by storing them at 21–30°C (Devadas and Manomohandas, 1988). Seeds are sown in beds
of 15–20 cm height, 1 m width and convenient length made of loose soil-sand mixture over
which a layer of sand (about 5–8 cm thick) is spread. Seeds are sown at 2–3 cm spacing and
© 2004, Woodhead Publishing Ltd
Table 7.7 Percentage composition of a steam distilled oil, a hydrodistilled oil and a supercritical
CO2 extract of Mexican allspice
Compound
Steam distilled oil
Hydrodistilled oil
Supercritical CO2 extract
trace
trace
0.3
17.7
trace
trace
0.2
0.7
1.9
trace
1.1
trace
0.4
0.3
trace
0.7
17.3
48.3
6.2
1.1
0.6
trace
0.4
trace
0.1
0.2
0.3
16.5
trace
0.1
trace
trace
4.1
1.2
0.2
0.6
trace
0.5
trace
0.7
8.3
62.7
2.7
0.2
0.1
trace
trace
trace
trace
trace
0.2
6.0
–
trace
trace
trace
1.3
0.9
trace
0.4
trace
0.3
–
0.4
14.9
67.9
5.2
0.2
0.2
trace
trace
trace
α-pinene
β-pinene
Sabinene
Myrcene
δ-3-carene
α-terpinene
p-cymene
Limonene
1,8-cineole
(Z)-β-ocimene
γ-terpinene
Terpineolene
Linalool
Terpinen-4-ol
Methyl salicylate
α-terpineol
Eugenol
Methyl eugenol
β-caryophyllene
α-humulene
γ-cadinene
β-selinene
α-selinene
δ-cadinene
Source: Lawrence (1999).
Table 7.8
oils
Physicochemical comparison of liquid CO2 extracted and steam distilled allspice berry
Extraction procedure
Specific gravity at 20ºC
Refractive index at 20ºC
Optical rotation at 20ºC
Solubility in 70% v/v ethanol at 20ºC
Total phenols v/v, minimum
Supercritical CO2
Steam distillation
0.98 to 1.03
1.505 to 1.525
–5 to 0
1 to 2
75%
1.027 to 1.048
1.525 to 1.54
–5 to 0
1 to 2
65%
Source: Charalambous (1994).
depth of about 2 cm. The seed bed has to be protected from direct sunlight. If only a small
quantity of seeds is available for sowing, they can be sown directly in polybags filled with
a soil–sand–cowdung mixture and kept in the shade. The beds may be mulched with dried
leaves or straw to hasten germination. Watering should be done regularly. Germination
commences in about 9–10 days and continues over a month. All the mulchings on the seed
bed must be removed as the seeds start germinating. The seedlings are transplanted into
polythene bags (25 cm × 15 cm) containing a mixture of soil, sand and well-decomposed
cowdung (3 : 3 : 1) at the three- to four-leaf stage. The seedlings are ready for transplanting
to the field at 9–10 months old, when they are 25–40 cm high.
© 2004, Woodhead Publishing Ltd
Table 7.9
Constituents identified in Jamaican allspice berry and leaf oils
Phenolics
Monoterpene hydrocarbons
Oxygenated monoterpenes
Sesquiterpene hydrocarbons
Oxygenated sesquiterpenes
Berry oil
Leaf oil
Eugenol
Methyl eugenol
Chavicol
∆-3-carene
p-cymene
Limonene
Myrcene
α-pinene
β-pinene
α-phellandrene
α-terpinene
γ-terpinene
Terpinolene
Thujene
1,8-cineole
Linalool
α-terpineol
Terpinen-4-ol
Terpinen-4,8-oxide
Alloaromadendrene
γ-cadinene
Calamene
β-caryophyllene
Ar-curcumene
β-elemene
α-humulene
β-humulene
Isocaryophyllene
γ-muurolene
α-selinene
β-selinene
β-caryophyllene alcohol
Caryophyllene oxide
Caryophyllene aldehyde
Humulene epoxide ii
Eugenol
Methyl eugenol
Isoeugenol
Limonene
cis-β-ocimene
trans-β-ocimene
α-pinene
α-phellandrene
Sabinene
γ-terpinene
Terpinolene
1,8-cineole
Linalool
Terpinen-4-ol
Alloaromadendrene
δ-cadinene
β-caryophyllene
α-copaene
α-gurgunene
α-humulene
α-muurolene
α-selinene
Source: Purseglove et al. (1981).
Table 7.10 Chemical composition of allspice berry oil
Eugenol (80.1%)
Methyl eugenol (5.0%)
β-caryophyllene (4.5%)
α-muurolene (1.1%)
α-selinene (1.1%)
Ledene (0.8%)
Allo-aromadendrene (0.7%)
Calamenene (0.3%)
p-cymene (0.3%)
10-α-cadinol (0.2%)
Methyl chavicol (0.2%)
Spathulenol (0.2%)
δ-cadinene (0.2%)
γ-cadinene (0.2%)
1,8-cineole (0.2%)
Myrcene (0.2%)
Source: Guzman and Siemonsma (1999).
© 2004, Woodhead Publishing Ltd
α-gurjunene (0.1%)
Linalool (0.1%)
Terpinolene (0.1%)
(E)-β-ocimene (0.1%)
Globulol (0.1%)
γ-terpinene (0.1%)
δ-3-carene (0.1%)
p-cymen-8-ol (0.1%)
Copaene (unknown isomer) (0.1%)
α, p-dimethylstyrene (0.1%)
Limonene (0.1%)
α-pinene (0.1%)
α-thujene (0.1%)
α-phellandrene trace
2-methylbutyl acetate trace
α-terpinene trace
Table 7.11 Chemical composition of allspice berry oil from Cuba
Eugenol (87.0%)
1,8-cineole (3.3%)
β-caryophyllene (2.5%)
α-humulene (1.6%)
p-cymene (0.7%)
Terpinen-4-ol (0.5%)
Terpinolene (0.5%)
δ-cadinene (0.4%)
Guaiene (unknown isomer) (0.4%)
Limonene (0.4%)
α-phellandrene (0.4%)
Camphene (0.2%)
β-elemene (0.2%)
Myrcene (0.2%)
α-pinene (0.2%)
β-selinene (0.2%)
γ-terpinene (0.2%)
α-terpineol (0.2%)
Calamenene (0.1%)
Caryophyllene oxide (0.1%)
α-copaene (0.1%)
γ-muurolene (0.1%)
β-phellandrene (0.1%)
β-pinene (0.1%)
α-terpinene (0.1%)
γ-cardinene (0.1%)
α, p-dimethylstyrene (0.1%)
Humulene oxide (0.1%)
Total 100%
Source: Guzman and Siemonsma (1999).
Table 7.12 Leaf oil composition of allspice extracted by supercritical CO2
Methyl chavicol (0.31%)
Thymol (1.82%)
Carvacrol (1.08%)
Eugenol (93.87%)
β-caryophyllene (1.79%)
α-humulene (0.35%)
α-muurolene (0.05%)
Calamenene* + γ-cadinene (0.05%)
Caryophyllene oxide (0.07%)
t-cadinol (0.17%)
α-cadinol (0.17%)
α-amorphene (0.37%)
*Correct isomer not identified.
Source: Lawrence (1999).
Table 7.13
Chemical composition of leaf oil of allspice of Cuban origin
α-pinene (0.56%)
Myrcene (0.19%)
α-phellandrene (1.12%)
p-cymene (1.87%)
1,8-cineole (14.50%)
Limonene (0.10%)
Carvacrol (1.00%)
Eugenol (28.04%)
β-caryophyllene (1.00%))
α-humulene (10.12%)
Allo-aromadendrene (2.13%)
α-amorphene (2.77%)
α-muurolene (1.76%)
Calamenene* + γ-cadinene (11.12%)
γ-terpinene (0.56%)
Terpinolene (1.38%)
Menthol (0.56%)
Methyl chavicol (0.09%)
Carvone (0.10%)
Thymol (1.00%)
δ-cadinene (5.49%)
Cadina-1,4-diene (0.49%)
α-calacorene (1.23%)
Caryophyllene oxide (2.69%)
α-eudesmol (0.52%)
β-eudesmol (0.82%)
t-cadinol (6.64%)
α-cadinol (4.94%)
*Correct isomer not identified.
Source: Lawrence (1999).
Vegetative propagation
Allspice is polygamodioecious and it is difficult to identify the functional male and female
trees until they flower. Hence clonal propagation is necessary to obtain uniformly highyielding trees. Cuttings of allspice could be rooted in seven to eight months with hormonal
© 2004, Woodhead Publishing Ltd
application. Air layering of softwood and semi-hardwood shoots with hormone application
(indolebutyric acid 4000 ppm + naphthalene acetic acid 4000 ppm) aided in rooting of
allspice (Rema et al., 1997). Studies on air layering in Maharashtra indicated that rooting is
a slow process, taking 18–28 months and that January is the best season for rooting
(Haldanker et al., 1995). Propagation of allspice through chip budding is also possible
though the percentage of success is low (30%). Approach grafting of allspice was reported
with 90% success in Jamaica (Chapman, 1965). Approach grafting on its own rootstock was
also successful in India.
7.4.2 Climate and soil
The natural habitat of allspice in Jamaica is limestone forest. Although allspice is planted on
a wide range of soils, a well-drained, fertile, loam limestone soil with a pH of 6–8 suits the
crop best. Pimento grows well in semitropical lowland forests with a mean temperature of
18–24°C, a low of 15°C and a maximum of 32°C. Allspice flourishes well up to 1000 m
above sea level. An annual rainfall of 150–170 cm evenly spread throughout the year is
desirable, but allspice grows well with a rainfall of 120–250 cm.
7.4.3 Planting and after-care
The spacing recommended for allspice is 6 m × 6 m. Pits of about 60 cm deep and 30 cm
wide are dug and are filled with topsoil to which well-rotted manure or compost are
incorporated. Although permanent shade trees are not considered necessary for allspice,
they may be required in very exposed conditions. Transplanting should be done at the
beginning of the rainy season. For vegetatively propagated trees, one male tree should be
planted for every ten females for adequate pollination. When trees are grown for leaves to
produce oil, the sex of the tree is not important.
The base of the young seedlings should be kept free of weeds. After three to four years
of growth, slashing once or twice annually around the tree would be sufficient. The larger
weeds in the plantation may be controlled from time to time by slashing. The branches cut
from the trees during harvesting can be used as mulch. Allspice has to be irrigated until it is
two or three years old. Generally, fully grown trees of allspice are not irrigated. However,
in a severe summer, irrigating trees on alternate days at 10 l/tree is recommended.
Very little is known about the manurial requirements of pimento. As the tree is found
mainly on soils derived from limestone, it is generally assumed that it is a lime-demanding
plant and there are indications that the crop requires a soil relatively high in potash (Ward,
1961). A fertilizer dose of 20 g N, 18 g P2O5 and 50 g K2O/tree in the first year after planting
is progressively increased to 300 : 250 : 750/year for a grown tree of 15 years or more. The
fertilizers are to be applied in two equal doses (May and September), in shallow trenches dug
around the plant about 1.0–1.5 m away from the tree. The Department of Agriculture,
Jamaica, recommends 1 kg of 10 : 10 : 10 or 15 : 15 : 15 NPK mixture applied during
February and September at 0.4 kg/tree/application.
Young plantations can be intercropped for one to three years with crops such as banana
or any other low-growing plants such as pulses.
7.4.4 Harvesting, processing and storage
The clonally propagated plants start flowering in three years and seedlings in five to six
years under well-managed conditions. Seedling trees take 18–20 years to come into full
bearing. The berries are harvested when fully grown, but still green, about three to four
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months after flowering. The time and extent of flowering are affected by the local conditions
and climate, particularly the time of onset of the spring rains, so that the time of harvesting
varies between seasons and places. It normally occurs from August–September in Jamaica,
July–August in Guatemala and Honduras and September–October in Mexico.
Allspice does not set fruits in the plains. Spraying paclobutrazol was reported to induce
flowering in allspice and further spraying of indoleacetic acid + benzylaminopurine induces
fruit set in allspice (Krishnamoorthy et al., 1995).
A healthy, well-managed tree would produce on average 10 kg green berries/tree
annually after 10 years. Allspice gives a good crop once every three years. Care must be
given while harvesting berries to be used as spice as the quality of the berry is assessed
mainly on appearance, colour, flavour and essential oil content. Berries for distillation
require less care. The harvested berries are taken to the drying shed and left in heaps up to
five days to ferment. Berries are then spread in drying yards and turned frequently to ensure
uniform drying. It takes about 5–10 days for drying (12–14% moisture content) depending
upon the weather. Well-dried fruits should be brownish black in colour and rattle when a
handful is shaken. About 55–65 kg berries is obtained from 100 kg green. The dried berries
are cleaned and stored in a clean dry place. In Guatemala, berries are blanched in boiling
water for 10 min. This process reduces contamination and produces an attractive colour in
the dried spice. Because of frequent shifting of the berries in and out of the sheds during
rainy days, many berries break and hence, mechanical drying is preferred. Artificial drying
is adopted in places where the berries mature during the rainy season. Solar energy dryers
and many other simple dryers using firewood and forced air dryers are available for drying
allspice. A small-scale unit of hot air drying can dry 250 kg (550 lb) of green pimento in 8 h
(Breag et al., 1973). A maximum temperature of 75°C is recommended for obtaining good
quality allspice without any loss in essential oil content. Microbial contamination is also
reported to be minimum in artificial drying.
The dried fruits should be stored in poly-lined corrugated cardboard containers or in
airtight containers and kept in a cool, dry area with a maximum temperature of 21°C and
maximum humidity of 70%. Excessive heat volatilizes and dissipates aromatic essential oils
and high humidity tends to cake them. Dried fruits should be stored off the floor and away
from outside walls to minimize the chances of dampness. The product has to be kept away
from heavy aromatic materials. The essential oil is stored in sealed opaque containers. The
industry standard has recommended a shelf-life of 24 months.
7.4.5
Diseases
Leaf rust
The most serious disease of pimento in Jamaica is the leaf rust, caused by Puccinia psidii
Wint. The young leaves, shoots, inflorescence and young fruits are covered by a bright
yellow powdery mass of urediospores in the infested trees. Severe infection results in
defoliation of the young leaves, with successive attacks culminating in the death of the tree.
Leaf rust has also been reported in Florida. The variety of P. psidii reported on allspice in
Jamaica is different from that found in south Florida (Marlatt and Kimbrough, 1979). The
disease is severe during late winter and early spring on flushes of new growth in Florida. The
symptoms are observed on both upper and lower surfaces of the leaves. Mature leaves bear
circular, brown, necrotic lesions covered with urediospores.
Die back
The tree is also affected by die back or canker, caused by Ceratocystis fimbriata Ell. and
© 2004, Woodhead Publishing Ltd
Halst. The disease usually is localized and spreads to other parts of the tree. Bark canker
and dark streaking of the wood with drying of the leaves is observed in infected trees.
When primary infection occurs below a fork in the tree, death occurs within few months.
The disease can be controlled by pruning and removal of all dead and infected branches and
application of 1% Bordeaux mixture.
Leaf rot
A leaf rot disease caused by Cylindrocladium quinqueseptatum was reported in India. The
disease is severe during June–September. The disease can be controlled by a prophylactic
spraying of 1% Bordeaux mixture in June (Anandaraj and Sarma, 1992).
7.4.6
Pests
Borer
The larvae of red borer Zeuzera coffeae, Nietner (Cossidae lepidoptera) damage allspice by
tunnelling into the collar region (Abraham and Skaria, 1995). The branches wither and wilt.
Swabbing the main stem with a suspension of 0.25% carbaryl was found to be effective
against the pest.
Tea mosquito
The tea mosquito Helopeltis antonii has been reported to attack allspice in Kerala
(Devasahayam et al., 1986). The bug causes necrotic lesions on young shoots of allspice.
The pest can be controlled by spraying quinalphos 0.05% on tender flushes.
Leaf-damaging pests
Caterpillars of the bagworm Oeceticus abboti and related species feed on young leaves and
shoots of allspice. Young leaves are also damaged by whiteflies, Aleyrodidae, and the redbanded thrips, Selenothrips rubrocintus. Adults of the weevils Prepodes spp. and Pachnaeus
spp. also feed on leaves and their larvae damage roots. Scale insects, soft and hard are
frequently present on trees but normally do little damage (Purseglove et al., 1981).
Fruit fly
The fruit fly Anastrepha suspensa is reported to occur on allspice in Jamaica (Van Whervin,
1974) and cause damage to the berries.
7.5
Uses
Whole spice, ground spice, berry oil, leaf oil and oleoresin are the major products obtained
from pimento. In olden days Mayans used allspice to embalm and preserve the bodies of their
leaders. Allspice was more popular in the early 20th century than it is today. It is reported that
during World War II a shortage of the spice occurred in Europe and its popularity was never
regained (Tainter and Grenis, 1993). The major use of allspice is in the food industry (65–
70%). A small quantity is used for domestic use (5–10%), for production of pimento berry oil
(20–25%), for extraction of oleoresin (1–2%) and in pharmaceutical and perfume industry.
7.5.1 Food industry
Allspice is mostly used in Western cooking and is less suitable for Eastern cooking. It is most
used in British, American and German cooking.
© 2004, Woodhead Publishing Ltd
Whole spice
The dried mature fruits are mainly used as a flavouring and curing agent in processed meats
and bakery products and as a flavouring ingredient for domestic and culinary purposes.
Whole fruits are preferred in prepared soups, gravies and sauces. Whole ripe berries are an
essential component of the local Jamaican drink Pimento dram and as an ingredient of the
liqueurs Chartreuse and Benedictine.
Ground spice
The major use of allspice in the ground form is for flavouring processed meats, baking
products, desserts, fruit cakes, pies, desserts, pickles, sauces, salads, vegetables, soups, fish,
poultry, sausages, meats, marinades, mulled wine and preserves. For domestic culinary use,
pimento is often mixed with other ground spices.
Oleoresin
Oleoresin is also used in the meat processing and canning industries in the same way as
ground spice is used. Allspice oleoresin is prepared in very small quantities and has not
become a substitute for ground spice in the food industry. However, it has an advantage over
ground spice in that it avoids the risk of bacterial contamination and its strength and quality
are more consistent.
Essential oil
The berry oil contains all the odour principles of the ground spice and oleoresin but lacks
some of the flavour principles. Essential oils from leaf oil and berry oil are used as a
flavouring agent in meat products and confectioneries. The maximum permitted level of
berry oil in food products is about 0.025%.
7.5.2 Perfumery
The oil is used in perfumery, notably for oriental fragrances. It is used as a fragrance
component in perfumes, cosmetics, soaps and after-shaves.
7.6
Functional properties
Allspice is not only valued as a spice to add flavour to food but has medicinal, antimicrobial,
insecticidal, nematicidal, antioxidant and deodorizing properties.
7.6.1 Medicine
The powdered fruit of allspice is used in traditional medicine to treat flatulence, dyspepsia,
diarrhoea and as a remedy for depression, nervous exhaustion, tension, neuralgia and stress. In
small doses it can also help to cure rheumatism, arthritis, stiffness, chills, congested coughs,
bronchitis, neuralgia and rheumatism. It has anaesthetic, analgesic, antioxidant, antiseptic, carminative, muscle relaxant, rubefacient, stimulant and purgative properties (Rema and Krishnamoorthy, 1989). It is also useful for oral hygiene and in cases of halitosis. An aqueous suspension of allspice is reported to have anti-ulcer and cytoprotective activity by protecting gastric
mucosa against indomethacin and various other necrotizing agents in rats (Rehaily et al., 2002)
7.6.2 Fungicide
The antifungal potential of extracts of allspice was tested in vitro against the field fungus
(Fusarium oxysporum) and six storage fungi (Aspergillus candidus, A. versicolor, Penicillium
© 2004, Woodhead Publishing Ltd
Table 7.14 Minimum inhibitory concentration of hexane extracts of allspice for pathogenic
bacteria
Bacteria
Escherichia coli
Salmonella sp.
Staphylococcus aureus
Bacillus cereus
Camphytobacter
Minimum inhibitory concentration (%)
10
>10
10
10
10
Source: Hirasa and Takemasa (1998).
aurantiogriseum, P. brevicompactum, P. citrinum and P. griseofulvum) and in situ against
the initial mycoflora of wheat grains after harvest (mainly Fusarium spp., Alternaria spp.
and Cladosporium spp.). Allspice suppressed the growth of all the above fungus in vitro
(Scholz et al., 1999).
7.6.3 Bactericide
Allspice had a strong bactericidal effect against Yersinia enterocolitica (Bara and Vanetti,
1995). The minimum inhibitory concentrations (%) of hexane extracts of allspice for several
pathogenic bacteria are given in Table 7.14. (Hirasa and Takemasa, 1998). A study testing
thymol (thyme and oregano), eugenol (clove, pimento and cinnamon), menthol and anathole
(anise and fennel) on three pathogenic bacteria, Salmonella typhimurium, Staphylococcus
aureus and Vibrio parahaemolyticus, showed that all these spice components inhibited the
bacteria to different extents. Eugenol was more active than thymol, which was more active
than anethole. Eugenol is also sporostatic to Bacillus subtilis at 0.05–0.06% level (Tainter
and Grenis, 1993). Allspice was also reported to suppress Escherichia coli, Salmonella
enterica and Listeria monocytogenes (Friedman et al., 2002).
7.6.4 Insecticide
Allspice is reported to have insecticidal properties. The effect of 103 plant powders on the
mortality and emergence of adults of Sitophilus zeamais and Zabrotes subfasciatus was
evaluated in the laboratory. Powdered allspice caused >20% mortality of S. zeamais.
Allspice oils at all concentrations inhibited egg hatch of Corcyra cephalonica compared
with the control (Bhargava and Meena, 2001).
7.6.5 Nematicide
The nematicidal activity of the essential oil of allspice (Pimenta dioica L. Merr.) leaves and its
major constituent eugenol was tested against Meloidogyne incognita. The essential oil and
eugenol exhibited promising nematicidal activity at 660 µg/ml (Leela and Ramana, 2000).
7.6.6 Antioxidant
Antioxidants help to preserve food from oxidation and deterioration and to increase their
shelf life. They can also be used as a natural preservative. Spices and herbs are recognized
as sources of natural antioxidants and thus play an important role in the chemoprevention of
diseases resulting from lipid peroxidation (Chung et al., 1997). Allspice has a strong
hydroxyl radical-scavenging activity (Nakatani, 2000). Compounds that markedly inhibit
the formation of malondialdehyde from 2-deoxyribose and the hydroxylation of benzoate
© 2004, Woodhead Publishing Ltd
with the hydroxyl radical were isolated from methanol extracts of allspice. These compounds were identified as pimentol and had a strong antioxidant activity as hydroxyl radical
scavengers at 2.0 µm (Oya et al., 1997). A phenylpropanoid, threo-3-chloro-1-(4-hydroxyl3-methoxyphenyl)propane-1,2-diol isolated from berries of P. dioica inhibited autoxidation
of linoleic acid in a water–alcohol system (Kikuzaki et al., 1999).
The effect of different allspice extracts (ethanol, chloroform, diethylether, benzene and
hexane) on the stability of rapeseed oil was examined. The ethanol extract exhibited a
remarkable antioxidant effect and the antioxidant effectiveness of various extracts was in
the order ethanol extract > chloroform extract > diethylether extract > benzene extract >
hexane extract (Vinh et al., 2000).
7.6.7 Deodorizing effect
The major function of allspice is to flavour food but it has a subfunction of deodorizing or
masking unpleasant odours. The concentration of methyl mercaptan is a major cause of bad
breath and it was observed that allspice has a deodorizing rate of 61% (deodorizing rate is
the percentage of methyl mercaptan (500 ng) captured by methanol extract).
7.6.8 Toxicity
Allspice oil should only be used in low dilutions since it is found to irritate the mucous
membrane, owing to the presence of eugenol in allspice oil. It is also reported to cause
dermal irritation. At low doses it is non-toxic, non-irritant, non-sensitizing and nonphototoxic.
7.7
Quality issues and adulteration
7.7.1 Specifications
Cleanliness, safety issues (microbes and moisture levels) and economic parameters (aroma,
flavour and granulation) are the main quality aspects dealing with spice. The cleanliness
specifications have been set out in laws such as Food and Drug Administration Defect
Action Levels (FDADALs) (USA) or in trade practices such as the American Spice Trade
Association (ASTA), European Spices Association (ESA), etc.
Description
As per the ISO specifications, allspice is described as the dried, fully mature but unripe,
whole berry of Pimenta dioica (L.) Merrill, 6.5–9.5 mm in diameter, a dark brown colour,
the surface somewhat rough and bearing a small annulus formed by the remains of the four
sepals of the calyx. Allspice may also be in the pure ground form.
Odour and taste
The odour and taste of pimento, either whole or ground, shall be fresh, aromatic and
pungent. It shall be free from any foreign taste or odour, including rancidity or mustiness.
Freedom from moulds, insects, etc.
Allspice, whole or ground, shall be free from living insects and moulds and shall be
practically free from dead insects, insect fragments and rodent contamination visible to the
naked eye with such magnification as may be necessary in any particular case. In case of
© 2004, Woodhead Publishing Ltd
dispute, the contamination of ground pimento shall be determined by the method specified
in ISO 1208.
Extraneous matter
All that does not belong to the fruits of allspice and all other extraneous matter of animal,
vegetable and mineral origin shall be considered as extraneous matter. Broken berries are
not considered as extraneous matter. The total percentage of extraneous matter in whole
dried allspice shall not be more than 1% (m/m) when determined by the method described
in ISO 927.
Product and cleanliness specification
The standard specifications of various countries for berries, leaf oils and berry oil allspice is
given in (Tables 7.15–7.20) and the cleanliness specifications are given in Tables 7.21 and
7.22.
Table 7.15 Chemical requirements of allspice
Characteristics
Moisture content, % (m/m), max.
Total ash, % (m/m) on dry basis, max.
Acid insoluble ash, % (m/m) on dry basis, max.
Volatile oil, % (ml/100 g) on dry basis, min.
Group A, more than
Group B, min.
max.
Non-volatile ether extract, % (m/m) on dry basis, max.
Crude fibre, % (m/m) on dry basis, max.
Requirement
Whole
Ground
12
4.5
0.4
12
4.5
0.4
3
2
3
–
–
2
1
2
8.5
27.5
Source: Purseglove et al. (1981).
Table 7.16 US Government standard specifications for allspice
Moisture, not more than
Total ash, not more than
Acid-insoluble ash, not more than
Volatile oil, ml per 100 g, not less than
Sieve test
US standard sieve size
Percentage required to pass through, not less than
10%
5%
0.3%
3
No. 25
95
Source: Purseglove et al. (1981).
Table 7.17 Canadian Government standard specifications for allspice
Total ash, %, not more than
Ash insoluble in HCl, %, not more than
Crude fibre, %, not more than
Quercitannic acid, calculated from the total oxygen
absorbed by the aqueous extract, % not less than
Source: Purseglove et al. (1981).
© 2004, Woodhead Publishing Ltd
6.0
0.4
25
8
Methods of test
ISO 939
ISO 928
ISO 930
ISO 6571
ISO 1108
ISO 5498
Table 7.18
Product
Jamaica
Other origins
European Spice Association (ESA) product specification for allspice
Ash % w/w
(max.)
Acid insoluble
ash % w (max.)
Moisture % w/w
(max.)
Volatile oil % v/w
(min.)
5 (ESA)
5 (ESA)
0.4 (ISO)
1 (ESA)
12 (ISO)
12 (ISO)
3.5 (ISO)
2 (ESA)
ISO = International Organization for Standardization.
Source: Sivadasan and Kurup (1998).
Table 7.19 British Standards Institute specifications for allspice
Apparent density, g/ml at 20°C
Optical rotation at 20°C
Refractive index at 20°C
Phenolic* % volume, minimum
Solubility in ethanol at 20°C (70% v/v)
Berry oil
Leaf oil
1.025 to 1.045
0°C to –5°C
1.526 to 1.536
65
2 volumes
1.037 to 1.050
–
1.531 to 1.536
80
2 volumes
*Determined by absorption with 5% KOH.
Source: Purseglove et al. (1981).
Table 7.20
Essential oil association of the USA specification
Specific gravity at 25°C
Optical rotation at 20°C
Refractive index at 20°C
Phenols*, % by volume, minimum.
Solubility in 70% alcohol at 25°C
Berry oil EOA No. 255
Leaf oil EOA No. 73
1.018 to 1.048
0° to –4°C
1.527 to 1.540
65
2 volumes
1.018 to 1.048
–0°30' to –2°
1.5319 to 1.5360
50 to 91
2 volumes
* Determined by absorption with 1N KOH.
Source: Purseglove et al. (1981).
Table 7.21 American Spice Trade Association (ASTA) cleanliness specifications for allspice
Total extraneous matter, determined by sifting and by hand picking, % by weight
Mammalian excreta, mg/lb
Other excreta, mg/lb
Whole insects, dead (by count) per lb
Insect-bored or otherwise defiled berries, % by weight
Mouldy berries, % by weight
Source: Sivadasan and Kurup (1998).
Table 7.22 Dutch regulations regarding cleanliness for allspice
Ash content (max %)
Sand content (max %)
Source: Sivadasan and Kurup (1998).
© 2004, Woodhead Publishing Ltd
6.0
1.5
0.5
2.0
5.0
2.0
1.0
2.0
7.7.2 Sampling
Sampling shall be carried out in accordance with the method specified in ISO 948.
7.7.3 Packing
Allspice, whole or ground, shall be packed in clean and sound containers made of a material
that does not affect the product but that protects it from the increase or loss of moisture and
volatile matter. The packaging shall also comply with any national legislation relating to
environmental protection.
7.7.4 Marking
The following particulars shall be marked directly on each package or on label attached to
the package: name of the product (type: whole or ground) and trade name; name and address
of the producer or packer and trademark, if any; code or batch number; net mass; grade;
producing country; any other information requested by the purchaser, such as the year of
harvest and date of packing (if known).
7.7.5 Pesticide residues
The limits for pesticide residue prescribed for other agricultural products are generally
followed for spices. Maximum permitted limits of trace metals in allspice are given in Table
7.23.
Table 7.23 Maximum permissible limits of trace metals in allspice
Metal
Aluminium
Arsenic
Barium
Beryllium
Bismuth
Boron
Cadmium
Copper
Lead
Lithium
Magnesium
Manganese
Molybdenum
Nickel
Selenium
Silicon
Strontium
Tin
Titanium
Zinc
Source: Sivadasan and Kurup (1998).
© 2004, Woodhead Publishing Ltd
Concentration (in ppm)
73
0
4.8
0.037
0
8.6
0
5.1
0
0
1300
11
0.4
0.57
0.16
18
2.4
7.8
1.6
9.4
7.7.6 Adulteration
Ground pimento is sometimes adulterated with powdered clove stem or with the aromatic
berries of the Mexican tree Myrtus tobasco, known as ‘pimienta de tobasco’. The powdered
berries of the aromatic shrub Lindera benzoin (called wild allspice) has a strong spicy
flavour in bark and berries and is used as a substitute for allspice by the Americans. A
mixture of pimento leaf oil and clove stem and leaf oils can serve as a relatively inexpensive
substitute for berry oil. Pimento berry oil is sometimes adulterated with eugenol from
cheaper sources. Samples are also considered adulterated or of poor quality for trade if they
contain an average of 30 or more insect fragments per 10 g, or an average of one or more
rodent hairs per 10 g or an average of 5% or more mouldy berries by weight.
7.8 References
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ASHURST, P.R., FIRTH, A.R. and LEWIS, O.M. (1972), ‘A new approach to spice processing’. Proceedings
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BARA, M.T.F and VANETTI, M.C.D. (1995), ‘Antimicrobial effect of spices on the growth of Yersinia
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BHARGAVA, M.C. and MEENA, B.L. (2001), ‘Effect of some spice oils on the eggs of Corcyra cephalonica
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BREAG, G.R., CROWD, L.P.G., NAHNEY, J. and ROBINSON, F.V. (1973), ‘Artificial drying of pimento’.
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© 2004, Woodhead Publishing Ltd
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Aromatic Crops 4(2): 162–3.
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PINO, J.A. and ROSADO, A. (1996), ‘Chemical composition of the leaf oil of Pimenta dioica L. from
Cuba’. Journal of Essential oil Research 8(3): 331–2.
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dioica)’. Nahrung 33: 717–20.
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London and New York.
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‘Ethnopharmacological studies on allspice (Pimenta dioica) in laboratory animals’. Pharmaceutical
Biology 40(3): 200–5.
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– a review’. Journal of Spices and Aromatic Crops 6(2): 87–105.
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‘Application of plant extracts for controlling fungal infestation of grains and seeds during storage’.
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Friedrichroda, Thuringia, Germany.
SCHULZ, J.M. and HERRMANN, K.Z. (1980), Lebensm. Unters Forsch. 171: 278–80.
SIVADASAN, C.R. and KURUP, M.P. (1998), Quality Requirements of Spices for Export. Spices Board,
Kochi.
TAINTER, D.R. and GRENIS, A.T. (1993), Spices and Seasonings. VCH Publishers, Inc., New York.
VAN WHERVIN, L.W. (1974), ‘Some fruitflies (Tephritidae) in Jamaica’ PANS 20(1): 11–19.
VINH, N.D., TAKACSOVA, M., NHAT, D.M. and KRISTIANOVA, K. (2000), ‘Antioxidant activities of
allspice extracts in rape seed oil’. Czech Journal of Food Sciences 18(2): 49–51.
VOSGEN, B., HERRMANN, K. and KIOK, B. (1980), ‘Flavonol glycosides of pepper (Piper nigrum L.),
clove (Syzygium aromaticum) and allspice (Pimenta dioica) 3 phenolics of spices’. Zeitschrift für
Lebensmittel Untersuchung und Forschung 170(3): 204–7.
WARD, J.F. (1961), Pimento. Kingston Govt. Printer.
WEISS, E.A. (2002), Spice Crops. CABI Publishing, New York.
WILLIS, J.C. (1966), A Dictionary of the Flowering Plants and Ferns, 7th Edition (rev. by H. K. Airey
Shaw). Cambridge University Press, Cambridge.
© 2004, Woodhead Publishing Ltd
8
Chervil
A. A. Farooqi and K. N. Srinivasappa, University of Agricultural Sciences,
India
8.1 Introduction and description
Chervil (Anthriscus cerefolium L. Hosffm.) is a warmth-giving herb belonging to the family
Apiaceae (Umbilliferae). Its taste and fragrance fill the senses the way warmth does, slowly
and subtly. Chervil was once called myrhis for its volatile oil, which has an aroma similar to
the resinous substance of myrrh. One of the traditional fine aromas with a hint of myrrh,
chervil is noticed even when in the background, because of its warm and cheering flavour
and fragrance. This herb is called many different names in different countries: Maqdunis
afranji in Arbaic, San lo po in Chinese, Korvel in Danish, Kervel in Dutch, garden chervil
or French parsley in English, Cerefolio in Esperanto, Maustekirveli in Finnish, Cerfenil in
French, Aed-harakputk, Harakputk in Estonian, Kerbel, Gartenkerbel, Franzosiche or
Petersilic in German, Tamcha in Hebrew, Turboloya or zamatos turbolya in Hungarian,
Kerfill in Icelandic, Cerfoglio in Italian, Kjorvel or Hagekjorvel in Norwegian, Trybula
Ogrodowda in Polish, Certolho in Portuguese, Kervel in Russian, Perifollo or Certafolia in
Spanish and Korvel, Dansk Korvel or Tradgardskorvel in Swedish.
Leaves of the chervil are nearly always used fresh, but can be preserved by deep freezing
or by making a pesto-like preparation. The plant contains only a small amount of essential
oil (0.3% in the fresh herb, 0.9% in the seeds) with methyl chavicol (estragol) as the main
constituent and is popular in Central and Western Europe. Because of its resemblance to the
myrrh given to Jesus and as well as the way it symbolized new life, it became traditional to
serve chervil soup on Holy Thursday.
Chervil is a hardy annual, grows to a height of 25–70 cm and width of 30 cm. The lacy,
light green leaves are opposite, compound and bipinnate, they are sub-divided again into
opposite and deeply cut leaf lets. The lower leaves are pointed and the upper leaves are
sessile with stem sheaths. The stems are finely grooved, round, much branched, light green
and hairy. The white flowers are arranged in tiny umbels and grow into compound umbels.
The whole plant smells of anise and tastes a little of pepper and of anise; it blooms during
May to August. Chervil has a white, thin and single tapering root. The oblong fruit is 0.5–
0.75 cm long, segmented and beaked. The seeds are long, pointed with a conspicuous
furrow from end to end.
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Chervil
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Chervil is available in two distinct types, salad chervil and turnip-rooted chervil. Salad
chervil is grown in a similar way to parsley. Both have a fern-like leaf structure as delicate
and dainty as the flower. The stems are branched and finely grooved and the root is thin and
white.
8.2. Cultivation and production technology
Chervil probably originated in southern Europe or the Caucasus region. It is found in Europe
and Asia. It has been cultivated in England since 1597 and in America since 1806. However,
it can also be found growing in other places where the right conditions prevail.
8.2.1 Soil
Chervil grows well in any good garden soil with high fertility. However, moist, humus-rich
soils with good drainage are most suitable. It can be successfully grown in soils with a pH
of 6.5, especially turnip-rooted chervil, which has a wider adaptability and grows in all parts
of the chervil-growing world where the soil is fertile and with sufficient moisture.
8.2.2 Climate
Chervil is a hardy plant and may thrive in much cooler climates provided it finds a warm
location, but as a cold weather crop, chervil is susceptible to frost and should be planted in
a sheltered area. In temperate climates, it can also be grown as a summer season crop. Under
such conditions, it prefers partial shade. It is helped by having the leaves cut off, so they can
shoot up again. The plants are not robust and soon wither and die. In other parts of the world,
it is mainly grown as a cold season crop.
8.2.3 Propagation
Chervil can be propagated only through seeds. For this purpose, the seeds must be bedded
in damp sand for a few weeks before being sown, otherwise their germination is slow. In
temperate region the seeds are usually sown in March–April, whereas in tropical or subtropical parts they are sown during October by drill or scattered in well-prepared land and
mixed with well-decomposed farmyard manure. The recommended seed rate is roughly
3 kg/ha which is sown in rows. Seeds should be grown in the spring in shallow drills 30 cm
apart. When the seedlings are about 7–8 cm high, the plants should be thinned to 8–10 cm
apart. The seedlings are too fragile to be transplanted. In the South, the seeds are usually
sown in the autumn, but they may not germinate until spring. In the North, the seeds may be
sown in the autumn to germinate in the spring; or the plant may be started indoors in later
winter and transplanted to open ground later on.
Seed vernalization induces rapid bolting and flowering under long days; without
vernalization, bolting is very slow under all conditions. Vernalization also decreases yield.
But higher yields were obtained when varnalized seeds were germinated at 20°C. Later
adjustments in sowing dates in field resulted in higher yields.
8.2.4 Manure and fertilizers
Chervil prefers to be grown organically with the application of well-decomposed farmyard
© 2004, Woodhead Publishing Ltd
manure or leaf mould at about 8–10 tonnes per hectare. However, to obtain higher yields, its
inorganic fertilizer requirement needs to be assessed.
8.2.5 Weeding and irrigation
Hand weeding in the initial stages is recommended. But if the labour is a problem and weed
population is heavy, weedkillers like influtalin and ethafluralin (1.1 kg/ha), sethoxydim
(4.5 kg/ha), linuron (1 kg/ha), chlorobromuron (4.5 kg/ha) and thiobencarb (6–8 kg/ha) can
be used to control weeds. Since chervil is a herbaceous crop, it requires frequent irrigation.
It grows poorly in hot, dry conditions. Regular watering is therefore essential. Chervil
should be protected from summer sun, wherever it is grown as a summer season crop.
8.2.6 Intercultural operations
Soil should be earthed up to loosen it and to enhance aeration for better growth. Once the
plants are established, they will self-seed. The flowers should be picked as soon as they
appear as it helps to make stalks to shoot rapidly. It is better to follow the practice of cutting
flower stems before they bloom in order to get denser foliage.
8.2.7 Intercropping
Chervil and radishes planted together produce hotter radishes, since chervil prefers light
shade. Chervil can be intercropped with Rauvolfia serpentina or Mentha arvensis or Salvia
scalrea.
8.2.8 Pests and diseases
Among pests, aphids occasionally cause damage and are generally controlled by spraying
Melathion (0.5%) two or three times during the infestation.
There are a few botanical insecticides such as rotenone that are sold as 1 or 2% dust,
which controls aphids, thrips and some soft-bodied sucking insects. Rotenone is available at
40% liquid concentrate, which is diluted in water and sprayed, and other botanicals such as
Pyrethrum, Ryania sulfur, etc., also recommended. Trichoderma spp. are used to control
such diseases as root rot.
Pyrethrum is a botanical obtained from the dried flower of Chrysanthemum cinerarifolium
and is used as an insect control agent. It provides a rapid knockdown of a wide range of
insects. Pyrethrum is very expensive and has a very short residual effect. Therefore, it is
usually used in combination with other insecticides such as rotenone and with an activator
or synergist such as piperonyl cyclonene or piperonyl butoxide.
Among the diseases, powdery mildew can be noticed at the flowering and early seedling
stages. It can be controlled by spraying wettable sulphur (0.2%) two or three times at weekly
intervals. Fusarium species cause root rot disease and which can be controlled by following
phytosanitory measures, seed treatment with Agroson (@ 3 g/kg of seed) and by foliar spray
of Bavistin (0.1%). Chervil may be infected with the virus for anthriscus yellows and also
reported to exhibit mottling, leaf necrosis, dwarfing and malformation due to viral infections.
8.2.9 Harvesting
Harvesting of chervil should be properly timed and it mainly depends on the purpose of
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harvesting, whether it is for salads or vegetables or for obtaining the seeds. If the chervil is
being harvested for salad or vegetable, the flowers shgould be removed well before
harvesting to obtain maximum shoots. The leaves can generally be cut six to eight weeks
after sowing. After the required leaves have been harvested, the plant should be cut down to
the ground to allow more growth to occur.
After picking, the leaves and stems can be dried on wire racks in a cool, ventilated, shady
place. Once the leaves are dried, they become brittle (either whole or crumbled) and can be
stored in an airtight container. Fresh chervil may be chopped and frozen with water in ice
cube trays.
If the plants are to be harvested for seed purposes, they should be allowed to mature until
there are seeds in the field. Then the harvested material is dried in the field until the fruits are
easily threshed. The threshed fruits should be spread in a thin layer and frequently turned
over until they are thoroughly dry.
8.2.10 Yield
A herbage yield of about 2.5 to 3.0 tonnes per hectare can be obtained in case of leaf crops
and 500–700 kg of seeds per hectare can be obtained.
8.3
Uses
Chervil has been used for several medicinal purposes throughout history by herbalists. The
first-century Roman scholar Pliny and the seventeenth-century herbalist Nicholas Culpeper
believed that chervil, as Culpeper put it, ‘does much please and warm old and cold somachs’.
Chervil drink has been used as an expectorant, a stimulant, a dissolver of congealed blood,
a healer of eczema, a digestive, and a cure for high blood pressure, gout, kidney stones,
pleurisy, dropsy and menstrual problems. Of these properties, the most persistently recognized to this day has been the ability to lower blood pressure, but no clinical studies support
this or any of the claims.
The tender young leaves of chervil have been used in spring tonics for thousands of years,
dating back to the ancient Greeks. A combination of chervil, dandelion and watercress
rejuvenates the body from the deficiency brought on by winter and lack of fresh greens,
because of all their vitamins and minerals. Even today European herbalists recommend this
tonic. In Norway and France bowls of minced fresh chervil leaves often accompany meals.
People liberally sprinkle the chopped leaves on salads, soups and stews. As with most herbs,
chervil is an aid to sluggish digestion. When brewed as a tea it can be used as a soothing eye
wash. The whole plant reportedly relieves hiccoughs, a practice still tried by some people.
Chervil is one of the staples of classic French cooking. Along with chives, tarragon and
parsley, it is used as an aromatic seasoning blend called ‘fines herbes’. Most frequently it is
used to flavour eggs, fish, chicken and light sauces and dressings. It also combines well with
mild cheeses and is a tasty addition to herb butters. This blend is the basis for ravigote sauce,
a warm herbed velouté served over fish or poultry. When a recipe calls for ‘Pluches de
cerfeuille’, it is leaves of chervil that are required. Chervil is what gives Bernaise sauce its
distinctive taste. Chervil, being a spring herb, has a natural affinity for other spring foods:
salmon trout, young asparagus, new potatoes, baby green beans, carrots and salads of spring
greens.
Chervil’s flavour is lost very easily, either by drying the herb, or from too much heat, so it
should be added at the end of cooking or sprinkled on in its fresh, raw state. One way to keep
© 2004, Woodhead Publishing Ltd
chervil’s flavour is to preserve it in white wine vinegar. Because its flavour is so potent, little
else is needed as flavouring when added to foods. This makes it a low-calorie way to add
interest to meals. Chervil’s delicate leaves make it an attractive herb to use for garnishes.
Despite its fragile appearance, it keeps well. Chervil will last up to a week in the refrigerator.
Chervil has been over-looked in American cooking until recently, because most people have
tasted only dried chervil, which is basically tasteless and musty and at best tastes sweet and
grassy with a touch of liquorice.
Chervil is an effective seasoning to foods. Both the leaves and the stems can be used for
cooking and whole sprigs make a delicate and decorative garnish. Blanched sprigs of chervil
are occasionally used in soup.
8.4
Sources of further information
(1969), The Wealth of India – Raw Materials. Council of Scientific and Industrial
Research (CSIR), New Delhi 8 376–90.
ANONYMOUS (1985), Report on Herbal Industry. Industrial and Technical Consultancy Organization
of Tamil Nadu Ltd, Chennai.
BUTTERFIELD, H.M. (1964), Growing Herbs for Seasoning Food. University of California, Berkeley.
FOX, H.M. (1970), Gardening with Herbs – For Flavour and Fragrance. Dover Publication Inc., New
York.
HORE, A. (1979), ‘Improvement of minor umbelliferous spices in India’. Econ. Bot. 33(3) : 290–7.
LOW, S. (1978), Herb Growing, a Visual Guide. Diagram Group, Connecticut.
lowman, m.s. and birdseye, m. (1946), Savory Herbs: Culture and Use. USPA Farmers Bull No. 1977,
US Department Agric. Washington, DC.
MACGILLIVARY, J.H. (1953), Vegetable Production. McGraw-Hill Book Co., New York.
PEPLOW, E. (1984), The Herb Book. W.H. Allen & Co., London.
SPLITTSTOESSER, W.E. (1984), Vegetable Growing Hand Book. AVI Publishing Co., Westport,
Connecticut.
THOMPSON, H.C. and KELLY, W.C. (1957), Vegetable Crops. McGraw-Hill Book Co., New York.
WILLIAMS, L.O. (1960), Drug and Condiment Plants. USDA Agric. Handbook No. 172, US Department
Agric., Washington, DC.
YAMAGUCHI, M. (1983), World Vegetables. AVI Publishing Co., Westport, Connecticut.
ANONYMOUS
© 2004, Woodhead Publishing Ltd
9
Coriander
M. M. Sharma and R.K. Sharma, Rajasthan Agricultural University, India
9.1 Introduction and description
Coriander Coriandrum sativum L. is an important spice crop and occupies a prime position
in flavouring substances. It was one of the first spices to be used as a common flavouring
substance. The stem, leaves and fruits all have a pleasant aromatic odour. The entire plant
when young is used in preparing chutneys and sauces, and the leaves are used for flavouring
continental curries and soups. The fruits are extensively employed as a condiment in the
preparations of curry powder, pickling spices, sausages and seasonings. They are also used
for flavouring pastry, biscuits, buns and cakes, and in flavouring liquors, particularly gin.
Coriander seeds are also known for their medicinal properties and are considered carminative, diuretic tonic, stomachic antibilious, refrigerant and aphrodisiac. As such, coriander is
a frequent ingredient in the preparation of Ayurvedic medicines and is a traditional home
therapy for different ailments. The new value-added products obtained from seeds are also
in large demand in international markets. The volatile oil is also used in flavouring liquors
and for obscuring the bad smell of medicines.
9.1.1 Botanical description
Coriandrum sativum L. (2n = 22) belongs to the family Umbelliferae with botanical
classification:
•
•
•
•
•
•
•
Division
Class
Sub-class
Series
Order
Genus
Species
Angiospermae
Dicotyledonae
Polypetalae
Calyciflorae
Umbellales
Apiaceae
Umbelliferae
Purseglove et al. (1981) have given a detailed botanical description of the plant. There are
two distinct morphological types: one erect and tall with a comparatively stronger main
shoot and shorter branches, the other bushy with a relatively weaker main shoot and longer,
© 2004, Woodhead Publishing Ltd
spreading branches. The plants attain heights from 30 to 100 cm, depending upon the
variety. The crop comes to bloom in 45–60 days after sowing and matures in 65–120 days,
depending upon the variety and cropping situation. Each branch as well as the main shoot
terminates in a compound umbel (determinate growth) bearing 3–10 umbels, each umbel
containing 10–50 pentamerous flowers. The flowers are small, protoandrous and difficult to
manipulate for controlled pollination. Like other umbelliferous plants, coriander is also a
cross-pollinated crop. The degree of cross-pollination has been reported to range from 50%
by Ramanujam et al. (1964) to 60% by Dimri et al. (1977). Anuradha Hore (1979)
considered poor seed set as a major constraint to yield. Pillai and Nambiar (1982) considered
coriander to be andromonoecious. Singh and Ramanujam (1973) reported significant
varietal differences in distribution of male and perfect flowers in the umbels. Hermaphrodite
flowers opened earlier than males. Selection of a higher proportion of hermaphrodite
flowers was considered an effective criterion for higher seed set.
9.2 Origin and distribution
It is believed that coriander originated from around the Mediterranean. Two species are
found: only Coriandrum sativum L. is cultivated widely, mainly in the tropics. India has the
prime position in the cultivation and production of coriander: it is cultivated over an
approximate area of 5.25 × 105 hectares with an annual production of 3.10 × 105 tonnes. The
main coriander growing states in India are Andhra Pradesh, Rajasthan, Madhya Pradesh,
Karnataka, Tamil Nadu and Uttar Pradesh. In addition to India, coriander is also cultivated
in Morocco, Rumania, France, Spain, Italy, the Netherlands, Myanmar, Pakistan, Turkey,
Mexico, Argentina and, to some extent, in the UK and the USA.
9.3
Chemical composition
Seed spices contain a variable amount of proteins, fats, carbohydrates, fibres, minerals and
vitamins. However, owing to the very small quantity used in the foods, their contribution to
nutrient requirements is not significant. Proteins, carbohydrates, minerals and vitamins are
thus less important in delineating the quality of spices.
Coriander green leaves contain 87.9% moisture, 3.3% protein, 0.6% fat, 6.5% carbohydrates and 1.7% mineral matter. The mature dry seeds are tan to brownish-yellow and have
6.3–8.0% moisture, 1.3% protein, 0.3–1.7% volatile oil, 19.6% non-volatile oil, 31.5% ether
extract, 24.0% carbohydrates, 5.3% mineral matter and vitamin A 175 IU per 100 g.
In unripe fruits/seeds and vegetative parts of the plant, aliphatic aldehydes predominate
in the steam-volatile oil and are responsible for the peculiar, fetid-like aroma. On ripening,
the seeds acquire a more pleasant and sweet odour, mainly because of an increase in linalool
content. Dried ripe coriander seeds contain both steam-volatile oil and fixed oil. The
aromatic odour and taste of coriander fruit is due to its volatile oil, which is a clear,
colourless to light yellow liquid. The flavour of the oil is warm, spicy-aromatic, sweet and
fruity. The oil contents of seeds vary widely with geographical origin. Higher volatile oil
content is found in Norwegian coriander (1.4–1.7 %) followed by Bulgarian coriander (0.1–
0.5%). Indian seeds are poor in volatile oil content (0.1–0.4%) (Agrawal and Sharma, 1990).
Major components of essential oil are linalool (67.7%), followed by α-pinene (10.5%), γterpinene (9.0%), geranyl acetate (4.0%), camphor (3.0%) and geraniol (1.9%). Minor
components in the oil are β-pinene, camphene, myrcene, limonene, p-cymol, dipentene, αterpinene, n-decylaldehyde, borneol and acetic acid esters.
© 2004, Woodhead Publishing Ltd
Coriander
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Coriander oil has the following physical properties:
• specific gravity at 25°C: 0.863–0.875.
• refractive index at 20°C: 1.463–1.472.
• optical rotation: +8 to +15°.
Small coriander seed is characterized by relatively high volatile oil content (exemplified by
the Russian and North European types) whereas the bold seed types, mainly Moroccan and
Indian types, are reported to possess relatively low oil content. However, exceptions to these
are not uncommon as the bold-seeded Indian varieties CS-4 and CS-6 contain higher oil
content compared with the small-seeded variety RCr.41. The small-seeded, high-oilyielding types of coriander are generally late in flowering and maturity (Kumar et al., 1977).
High oil types, which are generally small seeded, are preferred for distillation purposes.
Bold-seeded types have better appearance and are more suited for spice usage. Indian
coriander oil differs from the European oil in possessing lower linalool content and
comparatively higher ester (linalyl acetate) content (Rao et al., 1925).
Hirvi et al. (1986) observed differences in the constitution of volatile oil extracted
through steam distillation, CO2 and other three commercial extractions. Boelens et al. (1989)
reported higher linalool content (70.4%) and lesser monoterpene hydrocarbons (23.6%) in
volatile oil extracted by hydrodistillation than in that extracted by hydrodiffusion where
linalool content (66.2%) and monoterpene hydrocarbons (27.3%) were observed.
9.4
Cultivation and post-harvest practices
9.4.1 Climate
Coriander is a tropical crop; it requires a cool and comparatively dry frost-free climate,
particularly at the time of flowering and seed formation stages, for good quality and high
yields. Frost following the flowering stage reduces production drastically. High temperature
and high wind velocity during anthesis and seed formation enhances sterility and reduces
yield. Cloudy weather at the time of flowering increases the number of aphids and disease.
9.4.2 Soils
Coriander is grown as an irrigated crop on loamy to moderately heavy soils. It is also
cultivated as an unirrigated crop with conserved moisture on black cotton or heavy soil types
with high moisture retention capacity. Saline, alkaline and even sandy soils are not suitable
for coriander cultivation.
9.4.3 Field preparation
The coriander field is brought to a fine tilth by two or three repeated ploughings, preferably
by first ploughing with a soil-turning plough. If soil moisture level is low, a light irrigation
may be given before ploughing. For an unirrigated crop, field preparation should be done
when the moisture level in the soil falls to an optimum level following the preceding rains
and thoroughly planked to check the moisture losses until the sowing time arrives.
9.4.4 Sowing time
The optimum temperature for germination and early growth of coriander is 20–25°C. In the
© 2004, Woodhead Publishing Ltd
Indian subcontinent the main crop is sown from the last week of October to the first or
second week of November in north India. Seed germination and early growth are adversely
affected by high temperature if the crop is sown earlier. In south India a second crop is also
taken during the summer, when sowing is done after Rabi/winter seasons (March–June)
from 15 May to 15 June. Delay in sowing reduces the plant growth and increases the
incidence of diseases and pests.
9.4.5 Seed rate and sowing
To achieve optimum plant density in irrigated conditions, a seed rate of 12–15 kg/ha,
depending upon the seed size, with a slightly higher seed rate for bold-seeded type, is
sufficient. For unirrigated conditions, a seed rate of 25 to 30 kg/ha is recommended. Seeds
are divided into two halves and treated with 1.0 g Bavistin per kg of seed or with any of the
Agroson GN, Thiram or any other mercurial fungicide at the rate of 2.0 g per kg of seeds.
9.4.6 Sowing method
Sowing is done by scattering or in 30 cm apart, shallow rows behind the plough. Line
sowing facilitates intercultural operations in the standing crop. In heavy soils or under high
soil fertility conditions 40 cm row spacing is recommended. An optimum plant-to-plant
distance in rows is 10 cm. Care should be taken in both methods of sowing that seeds are
uniformly covered with soil no deeper than 4 cm.
9.4.7 Manure and fertilizers
At the time of field preparation, about 10–20 tonnes/ha of farmyard manure (FYM) or
compost should be applied. In addition to the FYM/compost, 20–30 kg nitrogen, 30 kg
phosphate and 20 kg potash per hectare should be applied in the form of fertilizers at the time
of sowing. In irrigated conditions, an additional dose of 40 kg nitrogen/ha should be applied
with irrigation in two equal portions, first at 30 days and second at 75 days after sowing.
9.4.8 Weed control
Initial growth of coriander is slow. The first hoeing and weeding should be done 30 days
after sowing. Thinning to remove excessive plants may be done at this stage. The second
hoeing and weeding may be done between 50 to 60 days after sowing depending upon the
regrowth of weeds. Chemical control of weeds with a pre-planting application of the
herbicide Fluchloralin at the rate of 0.75 kg/ha or a pre-emergent application of Oxyfluorfen
at the rate of 0.15 kg/ha or of Pendamithalin at the rate of 1.0 kg/ha dissolved in 400–500
litres of water is very effective.
9.4.9 Irrigation
Depending upon the climatic conditions, moisture-retaining capacity of soil and variety
used, four or five irrigations are required after germination. The first irrigation should be
given at 30–35 days after sowing, the second at 60–70, the third at 80–90, the fourth at
100–105 and the fifth at 110–150 days. Besides the schedule, one light irrigation may
sometimes be needed between five and eight days after sowing to facilitate proper
germination.
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9.4.10 Harvesting
Harvesting should be done as soon as the colour of seeds starts turning from green to yellow.
To obtain good lustre of seed with maximum yield, the harvesting should be done when 50%
seeds are yellow. The harvested material should be dried in the shade to retain seed colour
and quality; if it is not possible then the material should be kept in bundles upside down to
avoid direct sun rays on the seeds, which adversely affects the colour of the produce. After
drying the harvested material, the seeds are separated by light beating with sticks and
winnowing. To obtain extra income, leaf plucking to the extent of 50% at 75 days after
sowing without reducing in seed yield may be done.
9.4.11 Yield
Under good management practices and use of high-yielding varieties, an average yield of
1200–1500 kg/ha under irrigated conditions and 700–800 kg/ha under unirrigated conditions can be easily obtained.
9.4.12 Post-harvest management
Proper care should be exercised on the post-harvest operations to ensure proper quality of
the produce. The threshing of the dried bundles should be done on a clean floor or on
tarpaulin. The produce should be properly cleaned with vacuum gravity separators or a
Distoner spiral gravity separator and graded. The graded material should be packed in lintfree bags and stored in a damp-free aerated storehouse to insure insect-free conditions.
9.5
Uses
Coriander was one of the first spices to be used as a common flavouring substance. The stem,
leaves and fruits have a pleasant aromatic odour. The entire plant, when young, is used in
preparing chutneys and the leaves are used for flavouring curries, sauces and soups. The
dried fruits are extensively used in preparation of curry powder, pickling spices, sausage and
seasoning. The seeds are used in medicine as a carminative, refrigerant, diuretic and
aphrodisiac. It is used in the preparation of many household medicines to cure bed cold,
seasonal fever, nausea, vomiting and stomach disorders. It is also used in the Ayurvedic
system of medicines for curing their unpleasant odour and taste. Coriander oil and oleoresin
are primarily used in seasonings for sausage and other meat products. They find application
in baked goods, condiments, chewing gums and alcoholic/non-alcoholic beverages and also
function as essential ingredients in curry mixes.
9.6 Diseases, pests and the use of pesticides
The following are the major important diseases that affect coriander:
No.
Disease
Causal organism
1.
2.
3.
4.
Wilt
Powdery mildew
Blight
Stem gall
Fusarium oxysporum Schlecht f. sp. corianderi
Erysiphe polygoni DC
Alternaria poonensis
Protomyces macrosporus Unger
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9.6.1 Wilt
The coriander wilt caused by Fusarium oxysporum Schlecht f. sp. conrianderi may infect
the plant at any stage of the crop, but more frequently affects younger plants. The infected
plants wilt and dry up, resulting in a loss of up to 10% of the yield.
Adopting the following measures can reduce the incidence of disease:
• Seed treatment with Thiram and Bavistin with the proportion of 1 : 1 at the rate of 3.0 g/
•.
•
•
•
•
kg seed.
Use of Trichoderma 4.0 g per kg seed as seed treatment.
Deep summer ploughings.
Use of tolerant/resistant varieties.
Adoption of at least three-year crop rotations.
Use of disease-free and healthy seeds obtained from wilt-free seed crop.
9.6.2 Powdery mildew
Powdery mildew is caused by Erysiphe polygoni DC. A white powdery mass appears on the
leaves and twigs of the plants in the initial stage; later on, the whole plant is covered with the
whitish powder. It affects the number and size of seed and in severe conditions the infected
plants do not even produce seed. The disease makes its appearance when the atmosphere
gets damp, particularly during the flowering stage of the crop. The mildew can completely
ruin the crop if adequate control measures are not taken in time.
Mildew can be controlled by the following:
• Dusting of sulphur powder at the rate of 20–25 kg/ha.
• Spraying 0.2% wettable sulphur or 0.1% Kerathane L.C. or 0.05% Calixin at the rate of
500–700 l/ha. Spraying or dusting should be repeated after 15 to 20 days.
• The harvesting of the mature crop should not be delayed; the seeds may be stored in
gunny bags with paper lining and cloth bags for seed purposes.
9.6.3 Blight
Blight is caused by Alternaria poonensis, which appears in the form of dark brown spots on
the stem and the leaves. It can be controlled by spraying a 0.2 % solution of Indofil M-45 or
0.1% Bavistin at the rate of 500–700 l/ha.
9.6.4 Stem gall
Stem gall is caused by Protomyces macrosporus Unger. In infected plants, blisters appear on
the leaves and the stem and the infected plants produce deformed, hypertrophied and hard
seeds. The yield as well as quality of the produce is reduced.
Stem gall can be controlled by the following:
• Seed treatment with Agrosan GN at the rate of 2 g, Thiram + Bavistin (1 : 1) at the rate
of 3 g/kg seed is recommended.
• Use tolerant/resistant varieties such as Indian variety RCr.41.
• Spray 500–700 l solution of 0.1% Bavistin at the appearance of stem gall and repeat the
spray twice or three times after 20 days interval till the disease is completely controlled.
In addition to these major diseases, some other minor diseases are also reported and appear
sporadically in coriander, such as bacterial soft rot of leaves caused by Erwinia aroida,
© 2004, Woodhead Publishing Ltd
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151
bacterial disease caused by Xanthomonas tranlucens, stem rot caused by Rhizoctonia solani
Kuhn, root rot caused by Curvularia pallescens Boedjin and seed-borne mycoflora such as
Phoma multirostrata, Alternaria alternata, Fusarium moniliforme, F. semitectum and F.
solani, etc. The diseases may be controlled through seed treatment and other measures
adopted for control of major diseases. These are of less economic importance because of
their minor and sporadic appearance.
9.6.5 Aphids
Aphids (Hyadaphis corianderi) suck the plant sap from tender parts, leaves and flowers. The
infected plants turn yellow, which results in shrivelled and poor seed formation, with
reduced yield and quality of the produce.
When controlling aphids in coriander, remember that honeybees are the main pollinating
agent; care must therefore be taken in choosing the insecticide such that it does not damage the
honeybees. A spray of 500–700 l/ha Endosulfan (35 EC) at the rate of 0.07% or a spray 500–
700 l emulsion of 0.03% Dimethoate or 0.03% Phosphamidon (85 WSC) or 0.1% Malathion
(50%) or 0.03% Methyldemeton per hectare in evening hours does not cause much damage to
honeybees because at this time, activity of honeybees in the field is slow. Spray can be
repeated as the need arises but in any condition must be suspended one month before crop
harvesting.
9.6.6 Mites
The mite Petropbia lateens frequently attacks the coriander crop at the stage of seed
formation. The whole plant becomes whitish yellow and appears sickly: infestation is more
severe on the young inflorescence. Yield is reduced and seeds become shrivelled if
infestation is not checked quickly.
Mites can be controlled by the following:
• Spray the crop with 0.025% emulsion of Ethion (50 EC) or spray 0.07% solution of
Dicofol (18.6 EC) or 0.03% of Phosphamidon (85 WSC).
• The systemic insecticides generally used against sucking insects may also be used for
control of mites if the specific accaricides are not available.
9.6.7 Frost damage
The coriander crop is most vulnerable to frost damage at the flowering and early seed
formation stages. The incidence can be minimized by adopting the following control
measures:
•
•
•
•
Spray 0.1% solution of sulphuric acid.
Irrigate crop just before the incidence of frost.
Set up wind breaks obstructing the cool waves.
Create smoke cover in the early morning to dilute the effect of cold waves.
9.7
Quality issues
9.7.1 Quality of produce
Quality plays a vital role in all walks of life and its importance in coriander, like other seed
spices, needs no separate emphasis. The quality of any product is assessed by means of its
© 2004, Woodhead Publishing Ltd
intrinsic as well as extrinsic qualities. The quality of coriander relates to size, shape,
appearance, colour, odour and aroma characteristics. These characteristics vary widely,
depending upon the variety, agro-climatic conditions existing in the area of production and
harvest and post-harvest operations. Moisture, volatile oil, oleoresin content and major
chemical constituents present in coriander determine the intrinsic quality. The customer
need not, however, accept the high degree of intrinsic qualities alone as the final quality of
the produce. The produce must be safe and free from any health hazard substances and
contaminants. These are classified into three categories and known as defects.
Physical contaminants
Physical contaminants are termed macro-contaminants and decide the extrinsic quality
(seed size, shape, appearance and colour) of the produce. The major defects coming under
this class include immature or shrivelled seeds, insect-infested/defiled products, presence of
live or dead insects, excreta of mammals (rodents, cattle, etc.), excreta of other animals such
as insects and birds, extraneous foreign matter and filth. Extraneous matter can be of
coriander itself or any other plant parts. Filth can be classified as heavy filth, including sand
and mud particles, and light filth, including parts of insects, birds or animals, which are
considered to be unacceptable in any food material.
Chemical contaminants
Among chemical contaminants, defects due to the presence of added colouring material,
preservatives, antioxidants, fumigants (SO2, ethyl oxide, methyl bromide), aflatoxin, trace
metals (lead, arsenic, chromium, cadmium, copper, zinc, etc.) and pesticide residue are
important.
Microbial contaminants
The prominent microbial contaminants are due to the presence of Salmonella, Escherichia
coli, total variable plate count (TCP) or aerobic plate count (APC), yeast and mould. These
contaminants cause severe health hazards.
9.7.2 Factors influencing seed quality
Effect of production practices
The major thrust of seed spices was on higher production or productivity; the quality
considerations were generally poor in the developing countries mainly because of the
following reasons/factors:
• Immediate benefit to the farmers attained through yield increase.
• Scientific grading based on intrinsic quality was not adequately developed mainly
because the different levels of quality did not fetch differential prices.
• Lack of understanding of the elusive characters of quality.
• Lack of facilities to evaluate quality objectives.
As the quality picture is slowly clearing owing to the advent of modern chromatographic
techniques, there is greater awareness and fierce competition for quality in the international
market for export-oriented seed spices including coriander, and due attention is now being
given to the development of high-quality varieties with appropriate post-harvest management techniques.
© 2004, Woodhead Publishing Ltd
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153
Effect of climatic conditions
The role of climatic conditions on the biosynthesis pattern of volatile oil constituents in
coriander is well known. Lytkin (1953) has observed that the cooler and drier climate of
northern Europe produces more linalool in coriander than the tropical climate of India and
Morocco. Hotin (1957) observed that the fruit ripens at high humidity, volatile oil contents
in the fruit may be high but its organoleptic quality is poorer owing to lower linalool contents
and more aldehyde contents.
Effect of soil and soil fertility
Coriander is grown under a wide range of conditions; however, best yield and high volatile
oil content are obtained on a medium to heavy soil in a sunny location with good drainage
and well-distributed moisture. Coriander is usually grown as a rain-fed crop, and judicious
use of fertilizers has also been shown to benefit the volatile oil contents as well as seed yield
of coriander (Pillai and Bhoominathan, 1975; Prakash Rao et al., 1983; Rahman et al.,
1990).
Effect of weed
Adulteration of weeds to the spices affects the quality. The presence of weed seeds in
coriander seed will adversely affect the volatile oil contents and test weight of coriander.
Effect of diseases
Diseases such as wilt, powdery mildew and stem gall attack the crop causing heavy loss of
yield and deteriorate the quality of the produce. Following good management practices and
control measures, these diseases can be controlled (Sharma et al., 1996).
9.7.3 Quality and marketing
Coriander grown in different places varies considerably in extrinsic quality. The seed may
contain damaged seed, shrivelled seed and other foreign matter. This foreign matter may be
a stalk, dirt, cereals, etc. Adulteration of superior grade with inferior grade is common. This
unhealthy practice spoils the quality. The quality of the produce depends upon the quality of
the raw material and the practices adopted in processing, packaging, storing and transportation. As quality is the most urgent challenge facing the industry, there is a need to ensure
that the product for the market, either for domestic or export purposes, is completely free of
pesticide residue, aflatoxin, other mycotoxin and unfavourable microbial contamination.
After processing coriander should be graded according to the International Organization for
Standardization (ISO) or according to the requirement of the importing country. Most of the
importing countries have their own grades. Therefore, grading and standardization become
the essential prerequisites ensuring quality.
Quality assurance through an effective and efficient quality control system is pivotal to
augment the sale of spices and its products. Therefore, coriander to be exported should
conform to the quality standards demanded by the importing countries. (Sharma and
Agrawal, 1998). The relative importance of quality is dependent upon the end use of the
spices. For whole seed entering the grocery trade, the appearance of the seeds is the primary
quality determinant. The appearance is of less importance when coriander is intended for
industrial extraction purpose, that is, for essential oil and oleoresin purpose. In these cases,
the quantity and quality of volatile oil and its constituents are more important.
The major coriander-importing countries, viz. the UAE, Sri Lanka, Singapore, Malaysia,
the UK, the USA and South Africa, are quality conscious and have strict quality standards.
The USA, Japan, Canada, Australia and the European countries have their own stringent
© 2004, Woodhead Publishing Ltd
Table 9.1
American Spice Trade Association (ASTA) Cleanliness Specifications for coriander
*Whole insects,
dead
(by count)
Excreta,
mammalian
(by mg/lb)
Excreta,
mammalian
(by mg/lb)
4
3
10
Mould
(% by wt)
Insect defiled/
infested
(% by wt)
Extraneous/
foreign matter†
(% by wt)
1
1
0.5
*Whole insects, dead: Cannot exceed the limits shown.
†
Extraneous matter: Includes other plant material, e.g. foreign leaves.
Table 9.2
Cleanliness Specification for spices in major importing countries
Country
Germany
Netherlands
UK
Extraneous matter
(%/wt)
Moisture
(%/wt)
Total ash
(%/wt)
Acid insoluble ash
(%/wt)
–
1.5
2.0
–
10.0
10.0
8.0
8.0
8.0
2.5
2.5
1.5
Source: Specifications in Germany, Netherlands and the UK (importers’ specifications).
Methodology used in setting standards.
1. Moistures
ISO939
2. Total ash
ISO928
3. Acid insoluble ash
ISO930
4. Volatile oil
ISO6571
Refer to the above methods when analysing the products.
food laws and regulations. The main objectives of the law are to protect the health and the
safety of their citizens. The importers prescribe grade specifications for various spices
depending upon the end use. The exporting countries must adhere to the practices for
cultivation, post-harvest operations, packaging and storage, to maintain high-quality standards to compete in the international markets.
9.7.4 Limits of contaminants in importing countries
Spices exported to any country must conform to the cleanliness specifications stipulated by
that country. These countries set limits for cleanliness specifications such as number of dead
insects, amount of mammalian excreta and other excreta in the sample. If the exporting
country does not fulfil these requirements, the consignment may be detained for reconditioning or be rejected.
The most popular specification for spices and herbs the world over is the ‘ASTA
Cleanliness Specifications for Spices, Seeds and Herbs’. The unified ASTA, US FDA
Cleanliness Specifications for Spices, Seeds and Herbs was made effective from 1 January
1990. Major producing countries have built up their facilities to meet the requirements as per
ASTA Cleanliness Specification (Table 9.1). Countries such as the UK, Germany and
Netherlands have laid down cleanliness specification for spices (Table 9.2).
The European Spice Association (ESA), comprising the members of the European
Union, has come out with the ‘quality minima for herbs and spices’ (Table 9.3). This serves
as guideline specifications for member countries in the European Union. The European
Union has yet to finalize the cleanliness specification for spices and spice products. The
importing countries, where they do not have specifications for spices, used to request the
exporting countries to supply spices as per the ASTA Specification.
© 2004, Woodhead Publishing Ltd
Coriander
Table 9.3
155
European Spice Association (ESA) Specifications of quality minima for coriander
Subject
Specifications
Extraneous matter
Sampling
1%
(For routine sampling) Square root of units/lots to a maximum of 10
samples. (For arbitration purposes) Square root of all containers e.g. 1
lot of coriander may = 400 bags, therefore square root = 20 samples.
Maximum 2%
7 (ISO) Ash % w/w max
1.5 (ISO) AIA % w/w max
12 (ISO) H2O % w/w max
Should be agreed between buyer and seller. If made of jute and sisal, it
should conform to the standards set by CAOBISCO Ref C502-51 -sj
of 20-02-95. However, these materials are not favoured by the
industry, as they are a source of product contamination, with loose
fibres from the sacking entering the product.
Shall comply with national/EU legislation
Shall be utilized in accordance with manufacturers’ recommendations
and good agricultural practices and comply with existing national
and/or EU legislation.
Use of any EC-approved fumigants in accordance with manufacturers’
instructions, to be indicated on accompanying documents. (Irradiation
should not be used unless agreed between buyer and seller.)
Salmonella absent in (at least) 25 g.Yeast and moulds 105/g target,
106/g absolute maximum. E. coli 102/g target, 103/g absolute
maximum. Other requirements to be agreed between buyer and seller.
Shall be free from off-odour or taste
Should be free in practical terms from live and/or dead insects, insect
fragments and rodent contamination visible to the naked eye
(corrected if necessary for abnormal vision).
Should be grown, harvested, handled and stored in such a manner as to
prevent the occurrence of aflatoxins or minimize the risk of
occurrence. If found, levels should comply with existing national and/
or EU legislation.
0.3 (ESA) V/O % v/w min
Shall be free from.
To be agreed between buyer and seller.
To be agreed between buyer and seller.
Should provide details of any treatments the product has undergone;
name of product; weight; country of origin; lot identification/batch
number; year of harvest.
Foreign matter
Ash
Acid insoluble ash (AIA)
H2O
Packaging
Heavy metals
Pesticides
Treatments
Microbiology
Off-odours
Infestation
Aflatoxins
Volatile oil
Adulteration
Bulk density
Species
Documents
In addition to the cleanliness specification, the importing countries insist on the specification for parameters such as pesticide residues, aflatoxin, trace metal contamination and
microbial contamination. Individual member countries in the European Union have fixed
maximum residue levels (MRLs) for pesticide residues (Appendices I and II). The European
Union has not prescribed the limits for pesticide residues in spices and spice products. The
USA and Japan have prescribed the MRLs in spices. Under the Codex, MRLs for pesticide
residues have not been prescribed. Some countries have prescribed pesticide residual limits
for some specific spices. India has taken the initiative to fix the MRLs for spices at the Codex
level. The European Union has prescribed limits for aflatoxin as 5 ppb, for Aflatoxin B1 and
l0 ppb for aflatoxin total. Member countries in the European Union and others have fixed
limits for aflatoxin varying from 1 ppb to 20 ppb (Table 9.4).
Importing countries are cautious about the microbial contamination in spices at the time
© 2004, Woodhead Publishing Ltd
Table 9.4 Summary of legislation on aflatoxins in ESA member countries and other major
importing countries
Country
Permitted levels
For which products
Austria
B1 < 1 ppb
All foodstuffs
(except mechanically
prepared cereals in
the case of B1)
Belgium
< 5 ppb for peanuts.
EU legislation is expected
Germany
Denmark
Netherlands
Switzerland
B1+B2+G1+G2 < 4 ppb
B1 < 2 ppb
B1 < 5 ppb
B1 < 1 ppb
UK
B2+G1+G2 < 5 ppb
< 50 ppb
Spain
Sweden
Finland
Italy+France
USA
Comments
In Belgian law,
aflatoxins (and toxins
in general) may not
present in foodstuffs,
ie not detectable
All foodstuffs
All foodstuffs
All foodstuffs
(except maize)
All foodstuffs
Chilli
< 10 ppb
< 4 ppb
Peanuts
Other nuts/dried
figs, etc.
B1 < 5 ppbB1+B2+G1+G2 < 10 ppb
B1+B2+G1+G2 < 5 ppb
B1+B2+G1+G2 < 5 ppb
< 10 ppb for B1
< 20 ppb
All foodstuffs
All foodstuffs
All foodstuffs
All foodstuffs
No control on B2
Only aflatoxin
regulations on nuts/
nut products
Dried figs/dried fig
products, which when
sold to the consumer
must contain < 4 ppb
total aflatoxin
No regulations
Guideline FDA
Source: EU Draft Legislation.
Table 9.5
General microbiological specification: Germany and Netherlands
Parameter
Standard value
Danger value
Germany
Total aerobic bacteria
E. coli
Bacillus cereus
Staphylococcus aureus
Salmonella
Sulphite-reducing Clostridea
Netherlands
Bacilus cereus
Escherichia coli
Clostridum perfringens
Staphylococcus aureus
Salmonella
Total aerobic bacteria
Yeast and mould
Coliform
1 × 105/g
Absent
1 × 104/g
1 × 102/g
Absent in 25 g
1 × 104/g
1 × 106/g
Absent
1 × 105/g
1 × 103/g
Absent in 25 g
1 × 105/g
Absent in 20 g
Absent in 20 g
Absent in 20 g
Absent in 20 g
Absent in 20 g
1 × 106/g
1 × 103/g
1 × 102/g
Danger value similar to that of Germany
© 2004, Woodhead Publishing Ltd
Coriander
157
of import. Almost all the importing countries have fixed the limits for Salmonella as absent
in 25 g. Specifications have been prescribed by major importing countries for the microbial
parameters such as total plate count (TPC), E. coli, yeast, mould, coliforms, etc. The limits
for the above parameters vary from country to country (Table 9.5).
It is obvious from the above that the utmost care in the production practices and postharvest technology of coriander is essential for any country interested in exporting coriander.
9.8 Value addition
Spices are valued as ingredients of incense, embalming preservatives, perfumes, cosmetics
and medicines. The use of coriander dates back to the day humans learnt to use fire for
preparing food. But for a very long time the seed spices were used as freshly harvested/dried
form. Much later, people realized the possibility of producing essential oil by pressing the
plant parts. This was used for medicine and fragrance.
The beginning of industrialization at the end of the 19th century changed the habits of
people considerably. People moved from agricultural living areas to urban areas where
fresh food was not available so easily. This was the beginning of the food industry. The
primary aim of the food industry was to give cheap nourishment. The question of good
taste was of secondary importance. This has dramatically changed in the last four to five
decades: with the change in life styles and urbanization, the popularity of fast food
(convenience food) has increased. Food brands were created but the brands demanded
consistent quality and long shelf-life of the food product. This could be achieved by using
ingredients of the highest hygienic standards. This has led to the development of valueadded products.
Value addition can be as simple as presenting a commodity in a cleaned graded form,
which would instil confidence in the consumers for its quality image. On the other hand, it
can be a completely different product such as oil, oleoresins, etc. Apparent value addition by
image building is a marketing strategy successfully adopted in this area. The value-added
form of spices has become the area with tremendous growth potential. The global market is
increasingly shifting away from the commodity form towards the value-added form of
consumer-packed branded spices, which overcome the disadvantages of raw spices.
Spices in raw forms have certain disadvantages. Whole or ground spices do not impart
their total flavour readily. They are bulky for storage and often unhygienic owing to
bacterial contamination. The price fluctuations for commodities are also very high. Some of
these defects can be reduced by extracting oils through steam distillation and by preparing
oleoresins using organic solvents.
Coriander can be used as value-added form like other seed spices as volatile oil,
oleoresin, ground spices, curry powder, consumer packed spices and organic spices.
9.8.1 Volatile oil
The volatile oil is aromatic and is primarily recovered from the dried ripe seeds. To produce
the oil, the dried seeds are placed in stainless steel distillation vessels equipped with steam
inlet, vapour outlet, condenser and separator assembly. Live steam is introduced below the
charge; the steam rising through the plant charge carries the volatile oil. The volatile oil is
condensed and separated from water. The advantages of using essential oil are that it has
uniform flavour quality, is free from enzymes and tannins and does not impart colour to the
end product.
© 2004, Woodhead Publishing Ltd
9.8.2 Oleoresin
Oleoresin represents the complete flavour and non-volatile resinous fraction present in the
spices. The resinous fraction comprises heat components, fixative, natural antioxidant and
pigments. Hence, oleoresin is designated as the true essence of the coriander.
Oleoresin in coriander seeds is obtained by solvent extraction of the ground seed and is
a brownish-yellow liquid with a fruity, aromatic, slightly balsamic flavour. Oleoresin from
roasted seeds has a more rounded and slightly caramellic flavour. Volatile oil in the
oleoresin ranges from 2 to 12 ml per 100 g.
In coriander the volatile oil is found only in very small quantities, therefore the volatile
oil content and oleoresin make less of a contribution as a value addition than the others.
9.8.3 Ground spices
These are the whole spices milled to a certain degree of fineness required by the food
processor. The grinding technique should be studied in more detail in order to evolve
efficient methods to prevent changes with respect to flavour and pungency. Ground spices
can be incorporated into food dishes more uniformly than can whole spices. In spite of these
attributes they have limited shelf-life and are subject to oxidation, flavour loss and
degradation on long storage owing to microbial contamination.
9.8.4 Curry powder
Curry powder is an indigenous seasoning made from various spices. The number of spices
varies from 5 to 20 depending on the powder’s end use. Various spices, namely turmeric,
garlic, chillies, coriander, cumin, fennel, fenugreek and black pepper, constitute the raw
materials used in quality curry powder. The ingredients of curry change according to
different needs. The colour form and taste of various curries are in accordance with the
customs of various nations and regions. Consumers all over the world demand different
curry powders. The international trade in curry powder is around 9000 Mt per annum. The
export trade in curry powder at present is dominated by India.
9.8.5 Consumer-packed spices
The exported spices are consumed in three main segments, namely industrial, institutional
and retail. Different packaging media are used according to the consumer’s preference.
Packaging has gained considerable importance as it increases the shelf-life of spices. The
development of new and improved plastic films, aluminium foil, laminations, high-speed
film-sealing machines, etc. has created new opportunities for packaging the spices as instant
spices, spice pastes and spice powder, etc. Exporting consumer packed spices can earn
higher unit value for the same quantity. The prices of such retail spice packs are higher –
between 50 and 100% as compared with prices of bulk spices. The weights of retail packs
generally range between 30 g and 500 g. However, institutional packs range between 500 g
and 1 kg in weight. It is important to note that, with the stiff competition that India is facing
in the spice market, building brand image is essential, particularly in the packed spices.
9.8.6 Organic spices
With the trend towards pre-processed foods (convenience foods), the demand for organic
spices is increasing. Organic agriculture has gained importance in modern societies. This
© 2004, Woodhead Publishing Ltd
Coriander
159
had led to the development of international trade for organic spices. Europe, the USA and
Japan are by far the largest markets, though there are smaller but interesting markets in many
other countries, including a few developing countries. The importance of organic agriculture can be inferred from the fact that some European countries are supporting organic
agriculture by giving subsidies for conversion. As a matter of fact, organic products are more
expensive than the conventional counterparts and fetch a premium in the international
market. Prices may be higher by 20–50% but gaining certification from recognized
international agencies is a costly affair.
9.9
Future research trends
• Enhancement of germplasm collections, their cataloguing and conservation.
• Developing varieties with high yield, quality and tolerance to pests diseases and drought.
• Strengthening the breeding programme to evolve high-yielding varieties with multiple
resistances to biotic and abiotic stresses suitable for organic farming.
• Research on the integrated use of fertilizers and organics for sustainable yield and quality.
• Research on effective integrated pest and disease management strategies with emphasis
on biological control that are environmentally friendly and ecologically sound.
• Developing appropriate farm processing technologies in spices.
• A well-organized extension programme supported with a sound seed production programme for speedy adoption of improved varieties.
• Development of a production technology of spices and spices based cropping systems.
• Disease and pest forecasting.
• Development of storage technology for reducing post-harvest losses.
9.10 References
AGARAWAL, S.
and SHARMA, R.K. (1990), ‘Variability in quality aspect of seed spices and future
strategy’. Indian Cocoa, Arecanut and Spices Journal 13: 127–9.
ANURADHA, HORE (1979), ‘Improvement of minor (Umbelliferous) spices in India’. Economic Botany
33(3): 290–7.
BOELENS, MAN H., VALVERDE, F., SEQUEIROS, L. and JIMENEZ, R. (1989), ‘Ten years of hydro diffusion
oils’. Proc. of 11th International Congress of Essential Oils, Fragrances and Flavours, New Delhi
(India), 121–126.
DIMRI, B.P, KHAN, M.N.A. and NARAYAN, M.R. (1977), ‘Some promising selection of Bulgarian
coriander (Coriandrum sativum Linn.) for seed and essential oil with a note on cultivation and
distillation of oil’. Indian Perfumer 20(1A): 14–21.
HIRVI, T., SALOVAARA, I., OKSANEN, H. and HONKANEN, E. (1986), ‘Volatile constituents of coriander
fruits cultivated at different localities and isolated by different methods’. In Brunke, E.J., Progress
in Essential Oil Research, Berlin, Walter de Gruyter, 111–16.
HOTIN, A.A. (1957), ‘Biological basis of essential oil development’. Krasnodar, Dissertation.
KUMAR, C.R., SARWAR, M. and DIMRI, B.P. (1977), ‘Bulgarian coriander in India and its future prospects
in export trade’. Indian Perfumer 21(3): 146–50.
LYTKIN, I.A. (1953), ‘An experiment on the cultivation of coriander in Siberia’. Agrobiologiya 4: 151–
152. (Hort. Abs. 24: 2887).
PILLAI, F.K.T. and NAMBIAR, M.C. (1982), Cultivation and Utilization of Aromatic Plants. Jammu-Tawi
(India), CSIR, Regional Research Laboratory, 167–89.
PILLAI, O.R. and BHOOMINATHAN, H. (1975), ‘Effect of N P K fertilizers on the yield of coriander’.
Arecanut and Spices Bulletin 6(4): 82–3.
PRAKASH RAO, E.V.S., CHANDRASHEKHARA, G. and PUTTANA, K. (1983), ‘Biomass accumulation and
nutrient uptake pattern in coriander var. Cimpo S-33’. Indian Perfumer 27: 168–70.
© 2004, Woodhead Publishing Ltd
PURSEGLOVE, J.W., BROWN, E.G., GREEN, C.L.
and ROBBINS, S.R.J. (1981), Spices, Vol. II. Longman,
London and New York, 736–88.
RAHMAN MD, O., HARIBABU, R.S. and SUBBA RAO, N. (1990), ‘Effect of graded level of nitrogen on
growth and yield of seed and essential oil of coriander’. Indian Cocoa, Arecanut and Spices Journal
13: 130–3.
RAMANUJAM, S., JOSHI, B.S. and SAXENA, M.B.L. (1964), ‘Extent and randomness of cross pollination
in some umbelliferous spices in India’. Indian J. Genet 24(1): 62–7.
RAO, B.S., SUDBOROUGH, J.J. and WATSON, H.E. (1925), ‘Notes on some Indian essential oils’. J. Indian
Inst. Sci. 8A: 182.
SHARMA, R.K. and AGRAWAL, S. (1998), ‘Export of seed spices – constraints and prospects’. Proc. of
National Seminar on Agricultural Development and Marketing, Jobner (India).
SHARMA, R.K., DASHORA, S.L., CHOUDHARY, G.R., AGRAWAL, S., JAIN, M.P. and SINGH, D. (1996), Seed
Spices Research in Rajastha. Bikaner (India), Directorate of Research, Rajasthan Agricultural
University, 1–54.
SINGH, V.P and RAMANUJAM, S. (1973), ‘Expression of andromonecy in coriander Coriandrum sativum
L.’. Euphytica 22: 181–8.
Appendix I
Maximum pesticide residue limits in the Netherlands and the UK
Active substance
HCH without lindane
Lindane
Hexachorobenzene
Aldrin and Dieldrin
Sum of DDT
Malathion
Dicofol
Chlorpyrifos
Ethion
Chlordan
Parathion
Parathion methyl
Mevinphos
Sum of Endosulfan
Phosalon
Vinclozolin
Dime;thoat
Quintozen
Metacriphos
Heptachlor and epoxide
Methidathion
Diazinon
Fenitrothion
Bromophos
Mecarbam
Methoxychlor
Omethoat
Dichlorvos
Phosmet
Methylbromide
Tetradifon
© 2004, Woodhead Publishing Ltd
Limiting values in ppm
Netherlands
UK
0.02
0.02
–
0.03
0.15
0.05
0.05
0.01
0.01
0.01
0.10
0.10
0.05
0.02
1.00
–
0.01
–
0.02
–
0.01
0.01
0.05
8.00
0.50
–
–
0.02
1.00
0.20
–
0.10
0.10
0.10
0.05
1.00
0.21
0.01
0.05
0.05
0.05
0.05
0.05
0.20
0.05
0.01
0.10
Coriander
161
Appendix II Maximum residue levels fixed for spices as per the German legislation and
pesticide residue limits prescribed by Spain
Germany*
Active substance
Aldrin and Dieldrin
Chlordane
Sum of DDT isomers
Endrin
HCH without lindane
Heptachlor and epoxide
Hexachlor benzol
Lindane
HCN and cyanides
Bromides
Carbaryl
Carbofuran
Chlorpyrifos
Methyl chlorpyrifos
Cypermethrin**
Deltamethrin
Diazinol
Dichlorvos
Diclofop methyl
Dicofol**
Dimethoate
Disulfoton
Dithiocarbamate
Endosulfan**
Ethion
Fenitrothion
Fenvalarate**
Copper-based pesticides
Malathion
Methyl bromide
Mevinphos
Omethoate
Parathion and para oxon
Methyl parathion and
methyl para oxon
Phorate
Phosalone
Phosphamidon
Pyrethrin
Quinalphos
Quintozen
Spain
Highest limit
(mg/kg)
0.1
0.05
1.0
0.1
0.2
0.1
0.1
0.01
15.0
400.0
0.1
0.2
0.05
0.05
0.05
0.05
0.02
0.1
0.1
0.02
0.5
0.02
0.05
0.05
0.05
0.05
0.05
40.0
0.05
Name of pesticides
Acephate
Atrazine
Bendiocarb
Carbaryl
Carbosulfan
Chlorpyrifos
Chlorpyrifos – methyl
Cipermethrin
Diasinon
Dicofol
Dimethoate
Etion
Fentoato
Fenitrothion
Fenthron
Melathron
Metalaxyl
Methamidophos
Monocrotophos
Omethoate
Phosalone
Pirimicarb
Pirimiphos – methyl
Profenofos
Prothiofos
Pyrazphos
Terbuconazole
Tolclophos – methyl
Triazophos
Vinclozolin
MRL
(mg/kg)
0.10
0.10
0.05
0.10
0.10
0.05
0.05
0.05
0.05
0.02
0.05
0.10
0.05
0.05
0.05
0.50
0.05
0.01
0.02
0.10
0.10
0.05
0.01
0.02
0.02
0.01
0.05
0.01
0.01
0.05
0.05
0.05
0.1
0.1
0.05
0.05
0.05
0.5
0.01
0.01
*Of the above, the limits mentioned against the first ten pesticides are specific for spices and the remaining are the
general regulations for all plant foods.
**Sum of isomers.
© 2004, Woodhead Publishing Ltd
10
Geranium
M. T. Lis-Balchin, South Bank University, UK
10.1
Introduction
Geranium oil is known as the ‘poor-man’s rose’ and is extracted from the leaves of various
cultivars of Pelargonium species, which originate in Southern Africa and not from the genus
Geranium (Lis-Balchin, 2002a). The latter consists of many species, all hardy, found in
European hedgerows, and rarely odorous, except for G. robertianum (Herb Robert) and G.
macrorhizum (yielding Zdravetz oil, in Bulgaria). The confusion with the genus Geranium
originated before Linnaeus (1753), as the two genera were originally under the one genus:
Geranium. Acceptance of re-classification by Sweet (1820) has not improved the confusion,
as garden centres still sell pelargoniums as geraniums. The primary sources of geranium oil
are now Egypt, China and the Comores, with some recent production from plants grown in
India and S. Africa; plants had previously been grown in southern France, Morocco and
Tunisia. Geranium oil is primarily used by fragrance companies but some is employed in the
food industry.
10.2
Chemical composition
This was reviewed in full by Williams and Harborne (2002). There is a wide variation in the
flavonoid constituents among the ten taxa (Bate-Smith 1973) with a preponderance of
myricetin, kaempferol and quercetin in species from sections Hoarea and Pelargonium.
Later, quercetin was found to be universally present. Myricetin and kaempferol were
detected in 71% of the taxa in section Glaucophyllum (van der Walt et al., 1990) and
myricetin was found in most species in section Cortusina (Dreyer et al., 1992) but was
absent from sections Chorisma (Albers et al., 1995) and Jenkinsonia (van der Walt et al.,
1997). The major components of the section Chorisma were flavonols but two flavones,
luteolin and apigenin, were additionally detected in two taxa. In a survey of 58 Pelargonium
species from 19 sections, Williams et al. (2000) confirmed that flavonols are the major leaf
vacuolar flavonoid constituents in the genus. Both quercetin 3-methyl ether and isorhamnetin
were detected in 10% of the sample; however, apigenin was not detected in any taxon.
The floral flavonoids consist of pelargonin (pelargonidin 3,5-diglucoside), first found it
© 2004, Woodhead Publishing Ltd
Geranium
163
in its pure form in the salmon pink petals of a zonal by Robinson and Robinson (1932).
Pelargonidin and malvidin 3,5-diglucoside were accompanied by small amounts of the
relatively rare peonidin 3,5-diglucoside (Harborne 1961). P. × hortorum petals contained all
six common anthocyanidins (including delphinidin, petunidin and cyanidin) as the 3,5diglucosides in different colour forms (Asen and Griesbach 1983). A range of colourless
flavonol glycosides based on kaempferol and quercetin occur with the above anthocyanins
in these petals.
Exudate lipophilic flavonoids as well as terpenoid constituents are produced by trichomes
on the leaves. These were detected in 35% of the Pelargonium taxa surveyed by Williams
et al. (1997), but mostly only in trace amounts. Exudate flavones were found in some taxa,
also flavonol (quercetin and kaempferol) methyl ethers.
The genus Pelargonium, like Geranium, is unusual in synthesizing both hydrolysable
(ellagitannins) and non-hydrolysable (proanthocyanidins) tannins in abundance in many of
its species. Some Pelargonium species produce free ellagic acid in the absence of ellagitannins
(Williams et al., 2000). Gallic acid was also recorded from 62% of the species: their cooccurrence with flavonoids has some taxonomic and evolutionary significance (Williams
and Harborne, 2002). Four coumarins – the common scopoletin, the rare 7-hydroxy-5,6dimethoxycoumarin and its 7-methyl ether and its 7-glucoside – were identified in roots of
Pelargonium reniforme and detected in roots of 11 other species (Wagner and Bladt, 1975).
Salicylic acid derivatives have been found in Pelargonium × hortorum leaves, which are
largely resistant to attack by the two-spotted spider mite, Tetranychus urticae Koch, owing
to the production of a toxic, sticky exudate from glandular trichomes on both surfaces of the
leaves (Craig et al., 1986), identified as 6-[(Z)-10'-pentadecenyl]salicylic acid and 6-[(Z)12'-heptadecenyl]salicylic acid (Walters et al., 1988). Tartaric acid is a characteristic
constituent of the genus Pelargonium, making up over 1.5% of the dry weight of the aerial
parts of 23 species and hybrids (Stafford 1961). Oxalic acid has been isolated from P.
peltatum, a plant potentially poisonous to livestock since oxalic acid is present in a watersoluble form instead of the more usual insoluble calcium salt. It occurs together with malic,
tartaric and succinic acids in this species.
Screening studies on Pelargonium species revealed the presence of alkaloids, especially
in ‘zonal’ cultivars (Lis-Balchin, 1997); alkaloids had previously only been found in the
Erodium genus of the Geraniaceae (Lis-Balchin and Guittoneau, 1995). Both simple
amines, tyrosine and tryptamine (Lis-Balchin et al., 1996b) and then more complex indole
alkaloids – elaeocarpidine and isoelaeocarpidine – were identified. They were found in all
zonal Pelargonium cultivars, but not in the pure ivy leaf or regals (Lis-Balchin, 1996), and
appear to have an insect repellent activity against whitefly (Woldermarian et al., 1997;
Simmonds, 2002) and be concentrated in the darker zonal area of the leaves. Essential oils
consist mainly of geraniol, citronellol, citronellyl and geranyl esters, limonene, linalool and
characteristic sesquiterpenes: γ-epi-eudesmol (Egyptian) or guaia-6,9-diene in the Bourbon
and China oils (Table 10.1).
10.3 Production and cultivation
10.3.1 Production
The main producing areas are currently Egypt, China and the Comores, with some recent
production from plants grown in India; plants were previously grown in southern France,
Morocco, Algeria and Tunisia. Some fine-quality geranium oil is now emerging from new
© 2004, Woodhead Publishing Ltd
Table 10.1 Physico-chemical characteristics of geranium oils from different sources, their
components and their sensitisation potentials
Relative density at 20°C
Refractive index at 20°C
Optical rotation at 20°C
Acid value maximum
Ester value
Ester value after acetylation
Carbonyl value expressed as iso-menthone
Apparent citronellol (rhodinol) content
Bourbon
Morocco
Egypt
0.884–0.892
1.462–1.468
–8 to –14
10
52–78
205–230
58
42–55
0.883–0.900
1.464–1.472
–8 to –13
10
35–80
192–230
58
35–58
0.887–0.892
1.466–1.470
–8 to –12
6
42–58
210–235
Not given
40–58
Normal range of main components for commercial geranium oils (%)
Citronellol
Geraniol
Linalool
Isomenthone
Citronellyl formate
Geranyl formate
10-epi-χ-eudesmol
guaia-6,9-diene
28–58
7–19
3–10
4–7
5–12
1–4
3–7 (Egyptian)
1–7 (Bourbon, China)
EC regulations 2002 (CHIP) governing its major components
Geranium oil, CAS No. 8000-46-2; EEC No. 290-140-0; Hazard symbol: Xn; Risk phase: R65;
H/C 15%; Safety phase S62
D-Limonene, CAS No. 5989-27-5; EEC No. 227-813-5; Hazard symbol: Xn N; Risk phase: R10,
38, 43, 50/53; H/C 100%; Safety phase S24, 37, 60, 61
L-Limonene, CAS No.5989-54-8; EEC No. 228-813-5; Hazard symbol: Xn N; Risk phase: R10,
38, 43, 50/53; H/C 100%; Safety phase S24, 37, 60, 61
Linalool, CAS No.78-70-6; EEC No. 201-134-4; Hazard symbol: none; Risk phase: none; H/C:
none; Safety phase: none
Citral, CAS No. 5392-40-5; EEC No. 226-394-6; Hazard symbol: Xi ; Risk phase: R38, 43; H/C:
none; Safety phase: S24/25, 37
Citronellol, CAS No.106-22-9; EEC No. 203-375-0; Hazard symbol: Xi N; Risk phase: R38, 43,
51/53; H/C: none; Safety phase S24, 37, 61
Geraniol, CAS No.106-24-1; EEC No. 203-377-1; Hazard symbol: Xi ; Risk phase: R38, 43; H/C:
none; Safety phase: S24, 37
Maximum levels of fragrance allergens in aromatic natural raw materials:
European Parliament and Council Directive 76/768/EEC on Cosmetic Products, 7th Amendment
2002: The presence of the substances must be indicated in the list of ingredients when its
concentration exceeds 0.001% in leave-on products and 0.01% in rinse-off products.
Total sensitizers: citral, 1.5; geraniol, 18; linalool, 10; = 29.5 (EFFA)
plantations in South Africa. World demand is estimated at around 200 tonnes pa, but there
are huge fluctuations probably because of harvest failures and thereby rise in price. The
major markets for geranium oil are the USA, France, Germany, the UK, other European
countries and Japan. France is a major re-exporter of geranium oil, which is often further
distilled and re-blended to client specifications (Demarne, 2002). Total US imports for the
years 1993 to 2001 fluctuated between 38 and 107 megatonnes per year; the highest being
in1995 and lowest in 2000. The total US exports varied from 58 megatonnes in 1996 to 11
megatonnes in 2000 and 2001.
10.3.2 Cultivation
Cultivars obtained from P. capitatum × P. radens and P. capitatum × P. graveolens must be
© 2004, Woodhead Publishing Ltd
Geranium
165
tested for potential yield and oil quality in different parts of the world as well as their odour,
as mint-scented cultivars are common (van der Walt and Demarne, 1988; Demarne, 2002).
The plants are treated as perennials but last only about three to five years, owing mainly to
fungal, bacterial and other infestations. The plants are heterozygous and highly polyploid
and are often sterile so are generally propagated from cuttings; this ensures standardization
as hybridization would affect the growth of the plants and the essential oil quality.
Micropropagation and tissue culture have been attempted (Charlwood and Lis-Balchin,
2002), but although most species of Pelargonium could be micropropagated, the biotechnological production of the essential oil was not commercially successful.
Herbaceous terminal stem cuttings, 12–20 cm long are cut above a node, that end being
ideally treated with indole-butyric acid, 0.1–0.2%, and captan, 10% in talcum powder, and
rooted under shade in a nursery with mist irrigation; day and night temperatures are 21 and
12°C to ensure rapid profuse root development for transplantation within 40–60 days
(Demarne, 2002). Unrooted cuttings are often planted directly in the field, but wastage may
be high. Requirements for cultivation include: abundant sunshine, well-drained fertile soil
containing organic matter, temperatures above 2°C, no frosts and preferably cheap labour
for the intensive husbandry required: taking cuttings, fertilization, hoeing for weed control
and manual harvesting. About 35 000 plants per hectare with spacing of plants between 80
× 30 and 100 × 60 cm2, depending on the soil and climate, should ensure profitability.
Growth of the cuttings in the first six months is slow, thus encouraging weed proliferation:
intercropping is therefore advisable with legumes or maize (Narayana et al., 1986). Plants
can grow in various different locations, such as Andra Pradesh (S. India), Karnatka State in
Bangalore, Pulney Hills, the Nilgiri Hills and Uttar Pradesh (N. India) (Rajeswara Rao,
2002). Altitudes varied from 120 to 2400 m and climatic conditions from semi-arid,
subtropical to cool, with actual temperatures from 5 to 40°C.
10.3.3 Fertilization, watering and weeding
A high-yield crop can produce 7 tonnes of dry matter/ha/year; this is about 18–20% of the
total biomass and requires fertilization with100 kg N, 32 kg P2O5, 165 kg K2O, 250 kg CaO,
28 kg MgO, 15 kg Na and 10 kg S. Yields on Reunion Island were confirmed in India
(Prakasa Rao et al., 1986, 1988). Geranium oil crops respond linearly to nitrogen and
phosphate application, when in a balanced fertiliser. Addition of trace elements (B, Cu, Zn,
Mo) gives better oil production (Prakasa Rao et al., 1984). Lime and organic manure are
traditionally used where there is no intercrop. Rose geranium is fairly drought resistant and
dislikes an excess of water, so irrigation is usually left to nature. When there is a risk of
waterlogging, the cuttings are planted on ridges to ensure good drainage, as in the Nile valley
in Egypt. Smothering by fast-growing weeds severely damages the crop, giving poor yields.
Manual weeding and hoeing are practised where labour is cheap, even though herbicides are
used (Demarne, 2002).
10.3.4 Harvesting
Geranium oil is contained in glandular trichomes (Demarne and Van der Walt, 1989) located
on both surfaces of the young leaves, on the young stems, on the buds and on different parts
of the inflorescences. Oil is thus obtained from the top young parts of the herb (Demarne,
2002) and the crop is best harvested by hand, six to eight months after planting. Subsequent
harvests are made at intervals of three to five months, depending on plant development,
weather conditions, crop management and labour availability. Harvesting requires clear,
© 2004, Woodhead Publishing Ltd
sunny days; the plant material is usually left for the day on the inter-row to wilt and is then
transported to the distillery. Heaping up or chopping the plant material is inadvisable to
avoid fermentation and distillation must be done quickly. In practice, there is only a market
for water-distilled essential oil (Denny, 2002). Only Egypt produces and markets small
quantities of geranium concrete and/or absolute (Demarne, 2002).
Details of the cultivation, varieties and sales of Pelargonium plants grown for ornamental
use in the UK and worldwide are given by James (2002) and Lis-Balchin (2002b).
10.3.5 Organic geranium oil
Organic geranium oils are produced in various parts of the world, including South Africa
and Egypt. A comparative study of the essential oil quantity and quality of organic versus
normal geranium oil has not been made, but there is a small study on lavender and lavandin
(Charles et al., 2002), which shows no great difference in the essential oil composition;
however, the absence of pesticides would be welcomed. The price charged for organic
essential oils is often treble that of normal produce and is inexcusable. The essential oil
industry for the food and cosmetics industry are therefore not very interested in organic
produce, so the market is very small and reserved for aromatherapists.
10.3.6 Pests
Little information is available on pests in Egypt and China, but in Reunion Island geranium
is attacked by at least 14 different species belonging to the Hemiptera (six species),
Coleoptera (three species) and Lepidoptera (five species) (Quilici et al., 1992). Among the
most important pests are white grubs of Hoplochelus marginalis Fairmaire (Coleoptera,
Fam. Scarabaeidae), cockchafers Cratopus humeralis Boh. and C. angustatus Boh.
(Coleoptera, Fam. Curculionidae), the whitefly Trialeurodes vaporariorum Westwood
(Hemiptera, Fam. Aleyrodidae), scale insect Pseudaulacaspis pentagona Targioni-Tozzetti
(Hemiptera, Fam. Diaspididae) and the defoliating caterpillar of Lobesia vanillana (Lepidoptera, Fam. Tortricidae). An efficient integrated control of these insects includes a
combination of light trapping, agronomic controls (minimum tillage or cover-crop), chemical controls (insecticide spraying or chemical trapping) and biological controls (Quilici et
al., 1992). Nematodes have also been reported as important pests, especially in India
(Rajeswara Rao, 2002) and damage the crop, inflicting yield losses of up to 75.8%. Wilt,
dieback, leaf blight, leaf spot, root and stem rot and anthracnose are common (Colletotrichum,
Botrytis, Septoria, Cercospora, Armillaria, Rosellinia, Phomopsis, Pythium, Fusarium and
Pseudomonas solanacaerum). Certain of those pathogens can lead to total destruction of the
crop and the impossibility of growing geranium again on the same plot.
10.4
Main uses in food processing and perfumery
Virtually all essential oils produced are used in the food and perfumery/cosmetics industries.
10.4.1 Present uses in food
Reported uses (Fenaroli, 1998) are, in ppm: baked goods, 13.0; frozen diary, 7.11; soft
candy, 11.39; gelatin and pudding, 5.41; non-alcoholic beverages, 3.47; alcoholic beverages, 2.08; hard candy, 295.2; and chewing gum, 308.4. The leaves of many of the scented
© 2004, Woodhead Publishing Ltd
Geranium
167
plants are used in domestic baking and the mint-flavoured P. tomentosum is used to make
tea.
10.4.2 Novel uses of geranium oil and extracts in food processing and their
possible uses as food preservatives
Pelargonium, essential oils (EOs), obtained from different species, with a wide spectrum of
chemical compositions, have shown considerable potential as antimicrobial agents (LisBalchin et al., 1995). Studies have been of 18 different Pelargonium petroleum spirit
extracts (Lis-Balchin et al., 1998), as well as the more hydrophylic extracts in methanol,
against four bacteria: Staphylococcus aureus, S. epidermidis, Proteus vulgaris and Bacillus
cereus. They showed that ‘Attar of Roses’, similar to commercial geranium oil with the main
components citronellol and geraniol, was a very potent antibactericide, as was ‘Lemon
Fancy’, owing to its high neral and geranial content. The petroleum spirit extracts resembled
the activity of steam-distilled samples. Hydrophilic extracts proved to have more potent
antibacterial activity, suggesting that flavonoids, tannins and other phenolics in the herb are
the effective antimicrobial agents (Lis-Balchin and Deans, 1996; Lis-Balchin et al., 1996c).
Using a quiche filling as a model food system, the antimicrobial activity of different
scented Pelargonium EOs was investigated against Salmonella enteriditis, Listeria innocua,
Saccharomyces ludwigii and Zygosaccharomyces bailii. The EOs, in concentrations ranging from 250 to 500 ppm (Lis-Balchin et al., 2000; Lis-Balchin, 2002e) showed similar
inhibition to that of thyme oil, a strong antimicrobial agent.
Activity against Staphylococcus aureus in a porridge system indicated that Pelargonium
oil (at 1000 ppm) was effective against both S. aureus and E. coli, but the hydrosols were
ineffective, similarly to clove and cinnamon. The complex interaction of the essential oils
and extracts with different model food systems is discussed by Lis-Balchin (2002e). The
results, however, suggest that the Pelargonium essential oils, including commercial geranium oil, could be used not just as a flavouring, but also as a novel food antimicrobial agent.
10.4.3 Perfumery usage
Geranium oil and concoctions using geranium oil components have long been used in
making artificial rose oil or ‘rose extenders’. Rhodinol ex Geranium is used with
hydroxycitronellol, linalool, geraniol, dimethyl benzyl carbide, cinnamic alcohol, phenyl
ethyl alcohol, geranyl and linalyl esters in modern perfumery and cosmetic products.
Geranium oil is frequently used in masculine fragrances often in conjunction with lavender
in, for example, Moustache (Rochas), also classical fougère blends. Geranium also appears
in women’s fragrances, such as Ivoire and Balmain, as well as featuring in classical chypres
such as Cabochard, Gres, and the original chypre, Coty. Giorgio, Armani, is a combination
of mandarin and geranium (Wells and Lis-Balchin, 2002).
10.5
Functional properties
Functional properties include: antimicrobial, insecticidal, pharmacological, physiological
and miscellaneous.
10.5.1 Pharmacological effects
Many Pelargonium species have been used in the past as traditional medicines in Southern
© 2004, Woodhead Publishing Ltd
Africa with mainly anti-dysenteric properties (Watt and Breyer-Brandwijk, 1962), e.g. root
of P. transvaalense and P. triste and the leaves of P. bowkeri and P. sidaefolium. Some
Pelargonium species were also used to treat specific maladies, e.g. P. cucullatum for
nephritis; P. tragacanthoides for neuralgia, P. luridum and P. transvaalense root for fever;
P. minimum, P. reniform and P. grossularioides for menstrual flow (Pappe 1868; Watt and
Breyer-Brandwijk, 1962). The latter was also used as an emmenagogue and abortifacient by
both Zulus and Boers and has recently been studied further (Lis-Balchin and Hart, 1994) and
shown to have spasmogenic properties on the uterus and smooth muscle preparations in
vitro. Pelargonium reniforme and P. sidoides extracts are currently used in the herbal
remedy Umckaloabo® (produced in Germany) for respiratory ailments, owing to its strong
antimicrobial properties; it also has immunomodulatory properties, leishmanicidal activity
and interferon-like properties (Kolodziej, 2002).
Imaseki and Kitabatake (1962) found an antispasmodic action of citronellol, geraniol and
linalool on mouse small intestine, but Pelargonium EOs were not studied until recently.
Results from experiments on isolated guinea pig ileum demonstrate that the majority of
Pelargonium oils, and their components, produce a relaxation of smooth muscle through a
mechanism involving adenylate cyclase and a rise in the concentration of the second
messenger, cAMP (Lis-Balchin and Hart, 1997, 1998; Hart and Lis-Balchin, 2002); there is
some evidence of calcium channel blockade, but only at concentrations higher than those
required to produce a significant spasmolytic effect, in contrast to other essential oils (Hills
and Aaronson, 1991). Preliminary results using more hydrophilic (methanolic) extracts of
Pelargonium species and cultivars, and their teas, indicate that most have a contractile effect
initially, which is followed by a relaxation (Hart and Lis-Balchin, 2002). There is also some
evidence that a few methanolic extracts use calcium channels at normal concentrations.
The essential oils of P. grossularioides, as well as its water-soluble and methanolic
extracts, were all spasmogenic on guinea pig ileum and on the rat uterus, in contrast to all
other geranium oils and their components, such as geraniol and linalool and all other
commercial oils studied, which had a spasmolytic action on the uterus. Action on skeletal
muscle (chick biventer and rat phrenic nerve diaphragm) showed an increase in tone and
reduction of contraction. Alkaloid extracts obtained from the zonals (Lis-Balchin, 1996,1997;
Lis-Balchin et al., 1996b) were also all spasmolytic on guinea pig ileum; as were methanolic,
water-soluble extracts (teas), and alkaloid fractions of P. luridum (root) and the leaves of P.
inquinans and Pelargonium cultivars.
10.5.2 Antimicrobial action
The antimicrobial action of geranium oil was reviewed recently by Deans (2002). Deans and
Ritchie (1987) studied 50 commercial volatile oils at four concentrations against a range of
25 bacterial genera: ‘geranium oil’ was most effective against the dairy products organism
Brevibacterium linens and the toxin-producing Yersinia enterocolitica but, in contrast with
Klebsiella pneumoniae and Escherichia coli, its presence resulted in enhancement of
growth. Pattnaik et al. (1995) tested geranium oil for antibacterial activity against 22
bacteria (Gram-positive cocci and rods, Gram-negative rods) and 12 fungi (3 yeast-like, 9
filamentous) by disc diffusion. Only 12 bacterial strains were inhibited by the geranium oil,
but all the fungi were inhibited. Lis-Balchin et al. (1996c) found that antibacterial activity
against 25 different bacteria varied among samples of commercial oil, ranging from 8 to 19
inhibited, which could not be correlated with the chemical composition of the samples. The
action of the geranium oils against 20 strains of Listeria monocytogenes was again very
variable, the number of strains affected ranging from 3 to 16 out of 20 (Lis-Balchin and
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Deans, 1997a); in antifungal studies, the geranium samples showed from 0 to 94% inhibition
of Aspergillus niger, 12 to 95% against A. ochraceus and 40 to 86% against Fusarium
culmorum, in agreement with the results of an earlier study (Lis-Balchin et al., 1995)
wherein 24 cultivars were tested for antimicrobial activity against 25 test bacteria and A.
niger.
In a study into the potential usage of mixtures of plant volatile oils as synergistic
antibacterial agents in foods, Lis-Balchin and Deans (1997b) included ‘geranium oil’ in a
mixture with nutmeg and bergamot oils, but no synergistic effect was found (similarly with
other combinations). The antimicrobial activity of Pelargonium oil components (Dorman
and Deans, 2000) showed the following ranking order of activity: linalool > geranyl acetate
> nerol > geraniol > menthone > β-pinene > limonene > α-pinene. Compared with more
phenolic compounds, these activities are relatively modest. The bacteria showing the
greatest level of inhibition were Clostridium sporogenes > Lactobacillus plantarum >
Citrobacter freundii > Escherichia coli > Flavobacterium suaveolens.
Pelargonium × hortorum leaves (unscented) were reported as being most active against
Candida albicans, Trichophyton rubrum and Streptococcus mutans, organisms causing
common dermal, mucosal or oral infections in humans (Heisey and Gorham, 1992).
Pelargonium species, including the commercial ‘Geranium oil’ have been shown to have
antioxidative properties (Dorman et al., 2000; Fukaya et al., 1988; Youdim et al., 1999),
though these properties had very variable activities in different commercial samples of
‘Geranium oil’ (Lis-Balchin et al., 1996a).
10.5.3 Physiological action
There is little direct scientific evidence for the physiological effectiveness of geranium oil
apart from the pharmacological studies and studies in the brain (Torii et al., 1988; Manley,
1993). There are miscellaneous physiological reactions attributed to a geranium component,
linalool: a hypoglycaemic effect in normal and streptozotocin-diabetic rats (Afifi et al.,
1998); a hepatic peroxysomal and microsomal enzyme induction in rats (Roffey et al.,
1990), as does geraniol (Chadba and Madyastha, 1984) and choleretic and cholagogic
activity of a mixture of linalool and α-terpinol (Peana et al., 1994; Gruncharov, 1973).
Linalool’s dose-dependent, sedative effect on the central nervous system of rats could be
caused by its inhibitory activity on glutamate binding in the cortex (Elisabetsky et al.,
1995a,b).
10.5.4 Paramedical usage
Geranium oil is commonly used in aromatherapy, owing to the misinterpretation of
aromatherapists of old English herbals (Culpeper 1653), which referred to the real Geranium genus (e.g. G. robertianum) and not Pelargonium. The actual usages of the Geranium
extracts mentioned in old herbals are mainly (antidiarrhoeal) associated with their tannin
content and other water-soluble chemicals, e.g. flavonoids, in the leaves. Essential oils, on
the other hand, are steam-distilled volatiles and do not contain these components. Valnet
(1982) gave geranium oil’s major attributes as ‘its vulnerary powers and its power to mend
fractures and eliminate cancers’ taken straight out of the old herbals; his directions for oral
use are given as for ‘Herb Robert’, a real Geranium (Lis-Balchin, 2002d)! The mistake was
then perpetuated. No evidence has been provided by clinical studies, e.g. in childbirth
(Burns and Blaney, 1994), for the current usage of geranium oil, while there is pharmacological evidence for the decrease and even cessation of uterine contractions in animal
© 2004, Woodhead Publishing Ltd
experiments, which could prove harmful (Hart and Lis-Balchin, 2002). Other clinical
studies (using mainly lavender oil) have not shown any extra benefit of using essential oils
with massage, as massage in itself provides a beneficial effect, e.g. Dunn et al. (1995).
Essential oil inclusion may have a detrimental effect due to sensitization (Schaller and
Korting, 1995; Anderson et al., 2000). Furthermore, although ‘geranium’ oils are very
active on many different animal tissues in vitro (Lis-Balchin et al., 1997), there is no proof
as yet whether minute amounts (as used in aromatherapy massage) can have direct action on
target organs or tissues rather than through the odour pathway (Vickers, 1996), despite some
evidence that certain essential oil components can be absorbed either through the skin or
lungs (Jager et al., 1992; Buchbauer et al., 1993).
10.5.5 Psychological and physiological effects of geranium oil
The main action of essential oils is probably on the primitive, unconscious, limbic system of
the brain, which is not under the control of the cerebrum or higher centres (Kirk-Smith,
2002). Many fragrances have been shown to have an effect on mood and in general, pleasant
odours generate happy memories, more positive feelings and a general sense of well-being
(Warren and Warrenburg, 1993). Some essential oils have also been used in hospitals and
hospices to create a more happy and positive atmosphere and also in offices and factories to
enhance productivity. Many essential oil vapours have been shown to depress contingent
negative variation (CNV) brain waves in human volunteers (i.e. sedative); others increase
CNV (i.e. stimulant): these parameters were often in agreement with the effect on mouse
motility and the direct effect of the essential oil on smooth muscle in vitro. However,
geranium oil has both a sedative and stimulant effect on the CNV (Lis-Balchin, 2002d).
10.5.6 Toxicology of the essential oil of geranium
Geranium oil Bourbon, Algerian, Moroccan were granted GRAS (generally recognized as
safe) status by FEMA (1965) and approved by the US Food and Drug Administration (FDA)
for food use. The Council of Europe included geranium oil in the list of spices, seasonings, etc.
deemed admissible for use with a possible limitation of the active principle in the final product.
10.5.7 Biological toxicity studies
Acute toxicity: oral LD50 in rats > 5 g/kg); dermal in rabbits, 2.5 g/kg (Moreno, 1973).
Irritation: applied undiluted to abraded or intact rabbit skin for 24 h under occlusion was
found to be moderately irritant (Moreno, 1973), but applied to backs of hair-less mice, it was
not irritating (Urbach and Forbes, 1972). Human patch test (closed) to 10% geranium oil in
petrolatum produced no irritation after 48 h (RIFM, 1974).
Sensitization: a maximization test on 25 volunteers, using 10% in petrolatum produced
no sensitization (RIFM, 1974).
Phototoxicity has not been found for geranium oil.
10.5.8 Toxicity of Pelargonium species
There are very few, scattered, references to any toxicity, and all references are to contact
dermatitis and sensitization. Most of the references are to the geranium oil and the main
components geraniol (Lovell, 1993). Pelargonium plants themselves have caused hand
dermatitis (Anderson, 1923) and sensitization (Rook, 1961; Hjorth, 1969).
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10.5.9 Toxicity of components
Patch tests to geraniol proved negative but dermatitis to perfumes containing geranium oil
has been shown in a few cases (Klarmann, 1958). Ointments containing geraniol, e.g.
‘Blastoestimulina’, were reported to cause sensitization when used in the treatment of
chronic leg ulcers (Romaguera et al., 1986; Guerra et al., 1987), although the patients were
also sensitive to other ointments that contained no essential oils.
Sensitization to geraniol using a maximization test proved negative (Opdyke1975), but
the allergen may be geraniol as cross-reactions often occurred with citronella (Keil, 1947);
however, the main sensitizer in citronella is citronellal, with citronallol less reactive;
geraniol was even weaker, as was citral. In two cases, strong reactions were obtained with
1% solutions of citronellal and weaker ones with citronellol, geraniol, geranyl acetate. In 23
out of 23 cases no response was found using lemon oil, suggesting specificity of the
response. In a lemon oil sensitization case, α-pinene gave a greater response than β-pinene:
this is because of the close similarity between limonene and α-pinene (due to an exposed
methylene radical).
Recent Japanese studies, on patients with ordinary cosmetic dermatitis and pigmented
cosmetic dermatitis, who showed a positive allergic responses to a wide range of fragrances
(Nakayama, 1998), gave rise to a list of common cosmetic sensitizers and primary sensitizers,
which included geranium oil, geraniol, sandalwood oil, artificial sandalwood, musk ambrette,
jasmine absolute, hydroxycitronellal, ylang ylang oil, cinnamic alcohol, cinnamaldehyde,
eugenol, balsam of Peru and lavender oil. Geraniol was found to give a positive patch test
in over 1.2% cases when used at 1% in white petrolatum with 5% sorbitan sesquioleate
(Frosch, 1998). D-Limonene, although present in small quantities in geranium oil has shown
many sensitization reactions.
The European Council and the European Commission have now issued the 7th Amendment to their Cosmetic Directive, 2002, and have included geraniol, limonene and citronellol
in its list of sensitizers (see Table 10.1).
10.6
Quality issues and adulteration
10.6.1 Quality specification of the essential oil (CAS: 8000-46-2)
The International Organization for Standardization or ISO, defines geranium oil as ‘the oil
obtained by steam distillation of the fresh or slightly withered herbaceous parts of Pelargonium graveolens L’Heritier ex Aiton, Pelargonium roseum Willdenow and other undefined
hybrids which have given rise to differing ecotypes in the various geographical areas’
(International Standard 4731: 1972). The colour is various shades of amber-yellow to
greenish-yellow. The odour is given as characteristic of the origin, rose-like with a varying
minty note. The specification does not include the Bulgarian geranium oil distilled from
Geranium macrorrhizum, known as Zdravetz oil, containing mainly sesquiterpenes of
which half is apparently germacrone (Ognyanov, 1985). ISO 4731 has set the concentration
for citronellol content at a minimum 42%/maximum 55% for Bourbon geranium oil; 35/58
for Moroccan; 40/58 for Egyptian and 40/58 per cent for Chinese oils . Other physicochemical values are given in Table 10.1, but these may now be academic as the greatest
production is from China (Quinhua, 1993), the oil resembling Bourbon, and considerable
variation is found in the chemical composition (Lawrence, 1976–1978; 1979–1980; 1981–
1987; 1988–1991; 1994–1995) with notable incidence of apparent adulteration (Lis-Balchin,
2002c).
© 2004, Woodhead Publishing Ltd
10.6.2 Adulteration
Geranium oil contains mainly citronellol and geraniol and their esters, and therefore can be
easily concocted from cheaper essential oils and adjusted to the recommended ISO standards. The antimicrobial activity of such essential oils is much greater than that of some
authentic oils but has a similar pharmacological effect on smooth muscle (spasmolytic) and
the actual odour can be even more appreciated by perfumers than the real essential oil (LisBalchin, 2002c). The essential oil composition of this geranium oil differs completely from
that of a true Geranium robertianum oil (Pedro et al., 1992) or that of G. maccrorhizum
(Ognyanov, 1985). The most expensive geranium oil was always Bourbon (Guenther,
1950), and it increased in tonnage as well as value over some years, surprisingly, on the
small volcanic island of Reunion; this was partly due to the increase in geranium oil
production in China, which being very similar to that of Bourbon would often get accepted
as such (Verlet, 1992). Recent geranium oil production in China is restricted to the region of
Binchuan, 450 km from Kunming (Cu, 1996) and there are two harvests, a summer one,
which yields an oil that is relatively similar to Bourbon, and the winter harvest, which gives
a low-grade oil with only 4% geraniol, compared with the summer 7% and the Bourbon with
14%. The citronellol content is, however, much greater than that of Bourbon geranium and
is virtually doubled. The characteristic sesquiterpene is guaia-6,9-diene as in Bourbon oil.
Adulteration of geranium oil is perhaps encouraged by the ISO requirements themselves
and the comparatively low price of synthetics compared with the low yield of geranium oil
(less than 0.3%). Adulteration, as with all essential oils, occurs to a considerable extent, with
diluents such as propylene glycol, triacetin, triethyl citrate or benzyl alcohol, ethyl alcohol
and, in the case of aromatherapy oils, with fixed oils such as almond oil. Adulteration also
includes giving the wrong source on the labelling, e.g. Bourbon, if it came from another
country or was synthetic, or even when a geranium oil leaflet (Body Shop) stated that it
originated from Geranium maculatum (which is not only the wrong species but has no
odour).
10.6.3 Detection of adulteration
Carrier or fixed oil or solvents can be detected by simple gas chromatography. Chiral
columns must be employed for other adulterations (when fractions of other oils or synthetic
components are used), as ordinary gas chromatography, with or without mass spectrometry
(MS) and other identification facilities, such as infra-red (IR), are not sophisticated enough.
Detection of such adulteration was perfected by the use of special enantiomeric or chiral
columns, mainly composed of an α-cyclodextrin phase (Ravid et al., 1992; Lis-Balchin et
al., 1999). One of the major components, citronellol occurs in the (–)-form in geranium and
rose oils and has a finer rose odour than the (+) enantiomer, and a sweet, peach-like flavour.
The (+)-citronellol enantiomer has been found in citronella oils from Ceylon and Java,
Cymbopogon winterianus, Boronia citridora, Eucalyptus citriodora, Spanish verbena and
other essential oils. These two enantiomers are starting materials for numerous chiral
pheromones and flavours (Ravid et al., 1992). Analyses of, for example, commercial
Egyptian geranium oil yielded almost a racemic mixture of citronellol enantiomers, while a
true Bourbon oil gave a highly concentrated S-(–)-citronellol.
Recent studies on Australian geranium oils grown from specific Pelargonium clones
showed that by using ten key chiral components, and calculating a so-called ‘chiral excess’,
it was possible to distinguish geographically different and seasonally different essential oils
as well as adulteration (Doimo et al., 1999). Chiral columns can, however, be used by
synthetic chemists and by those involved in adulterating essential oils, as the same type of
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column can be used to separate out the enantiomers, which could then be added in the correct
proportion for a given essential oil, making detection impossible.
A comparison of chemical composition with bioactivity also yielded a useful indication
of adulteration. The apparent geographical source had, on the whole, no correlation with the
chemical composition of commercial geranium oils (Lis-Balchin et al., 1996a) except for
the presence or absence of the relevant sesquiterpene, i.e. 10-epi-χ-eudesmol in Egyptian
oils (3–7%) and guaia-6,9-diene (1–7%) in the Bourbon and China oils; a Moroccan oil
contained both these sesquiterpenes. The proportion of the main components, i.e. citronellol,
geraniol, linalool, iso-menthone, citronellyl formate and geranyl formate, was not consistent
for any geographical source. The bioactivity, as determined by the action of the oils against
25 different bacterial species, 20 different Listeria monocytogenes cultivars, 3 different
fungi and also their anti-oxidant action, was not correlated with the geographical source of
the geranium oil specimens or their chemical composition. The increased activity of the
synthetic components was compared to that of the pure geranium oil, suggesting possible
adulteration of many commercial oils with synthetic components (Lis-Balchin et al.,
1996a).
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© 2004, Woodhead Publishing Ltd
11
Lavender
M. T. Lis-Balchin, South Bank University, UK
11.1
Introduction
A total of 32 species of Lavandula have been described in the literature, plus a number of
infraspecific taxa and hybrids (Upson, 2002). They are distributed from the Canary Islands,
Madeira, Mediterranean Basin, North Africa, South West Asia, Arabian Peninsula, and
tropical NE Africa and India. Chaytor (1937) had classified the genus into five sections: all
the common commercial plants belong to two main sections: Stoechas (Lavandula stoechas,
L. dentata, L. viridis and L. pedunculata) and Spica (L. officinalis, syn. L. angustifolia,
L. latifolia and L. lanata); most are probably hybrids between L. angustifolia and spike,
L. latifolia; there is confusion with the naming of lavenders round the world, owing to
differences in their appearance under different climatic and/or husbandry conditions (LisBalchin, 2002a).
11.2
Chemical composition
11.2.1 Phytochemistry of the genus Lavandula
This genus Lavandula is relatively rich in phenolic constituents, with 19 flavones and 8
anthocyanins (Harbourne and Williams, 2002). Characteristic of the family are various
glycosides of hypolaetin and scutellarein. Triterpenoids include ursolic acid (Le Men and
Pourrat, 1953). Leaf flavonoids are mainly flavone glycosides and their individual distribution
among the taxa shows some taxonomic significance.
In a survey of anthocyanin pigments in flowers, Saito and Harborne (1992) showed that
L. dentata and L. stoechas were characterized by eight floral pigments, e.g. delphinidin and
malvidin (purplish). Two hydroxycinnamic acid esters, rosmarinic acid and chlorogenic
acid, are regularly present in the leaves. Coumarins and 7-methoxycoumarin (herniarin)
have been detected in the volatile oil fractions.
11.2.2 Chemistry of the essential oils of different lavenders
The commercial hybrids, lavandins, have variable concentrations of 1,8-cineole and camphor,
© 2004, Woodhead Publishing Ltd
absent from Lavandula angustifolia P. Miller, which provide the harsher notes. The
‘rhodinol content’, consisting of citronellol, geraniol, nerol, neryl acetate and geranyl
acetate, which amounts to a very small percentage of the total composition, gives a sweet,
rose-like odour to the lavandin oils, with small differences between the cultivars (LisBalchin, 2002b). The chemical composition of L. ‘Grosso’ varies with the method of
extraction: steam-distilled and CO2-extracted samples showed differences in linalool and
linalyl acetate compared to an absolute.
Lavandula latifolia Medicus, the spike oil of commerce, with a high yield, 0.8–1.2% has
variable compositions (Lawrence, 1976–1978; 1979–1980; 1981–1987; 1988–1991; 1994–
1995). More than 300 components have been identified and the main ones are linalool
(19–48%), 1,8-cineole (21–42%) and camphor (5–17%).
Lavandula angustifolia of commerce (Naef and Morris, 1992), whose main components
are linalool (25–38%) and linalyl acetate (25–45%) shows some considerable differences
between the subspecies L. angustifolia ssp. pyrenaica (DC), growing wild in NE Spain
(Garcia-Vallejo et al., 1989), whose three main components were: linalool (20–66%),
borneol (6–32%) and camphor (2–14%), making it unacceptable as normal lavender oil.
Lavandula lanata Boisse is morphologically similar to L. latifolia but has a very high
concentration of camphor (43–59%) and variable amounts of lavandulol (3–27%); L.
dentata L. grows wild along the Mediterranean coast of Spain (Garcia-Vallejo et al., 1989)
and has two chemotypes: 1,8-cineole/β-pinene and β-pinene/α-pinene; L. multifida has
carvacrol and β-bisabolene. Lavandula stoechas L. ssp. pedunculata (Miller) Samp. ex
Roziera (L. pedunculata Cavanilles) and ssp. sampaioana (L. stoechas L. ssp. sampaioana
Roziera) had two chemotypes: camphor/fenchone and β-pinene/camphor/fenchone;
L. stoechas L. ssp. stoechas has camphor and fenchone (with 1,8-cineole). Four wild
populations of Lavandula stoechas L. ssp. stoechas in Crete had different percentages of αpinene, 1,8-cineole, fenchone, camphor and myrtenyl acetate (Skoula et al., 1996). Lavandula
lusieri (Rozeira) Rivas-Martinez (L. stoechas ssp. luisieri (Rozeira) Rozeira) has two
chemotypes with an unidentified ester as their main component; L. viridis has a high
concentration of 1,8-cineole, camphor and α-pinene (Garcia-Vallejo et al., 1989). Lavandula
pinnata L. il. var. pinnata grown on Madeira (Figuereido et al., 1995) has a high percentage
of monoterpenes (37–80%) and a relatively small proportion of sesquiterpenes (13–22%).
A further comparison of the composition of essential oils from leaves of different species is
given by Wiesenfeld (1999) and Lis-Balchin (2002g).
11.3
Production
11.3.1 Lavender grown for oil production
Lavandula angustifolia is mainly propagated by seed, sown in spring or autumn, depending
on the severity of the winters in the region (Weiss, 1997). Sowing can be directly into fields
but more often is in nursery beds, where the plants remain for about a year. Clonal plants are
made via cuttings. Healthy mother plants are cut down near ground level and the branches
can be stored for months before preparing the cuttings of 10–15 cm with one or two
branchlets. These are also planted in a nursery, usually in the spring, for a year. Green
cuttings can be used but these require tender care, growth hormones and misting. The plants
are planted out in rows 1.5 m apart with 0.4–0.4 m between rows; giving 10 000 plants per
ha for L. angustifolia and about half for the hybrids (Weiss, 1997). Husbandry has now
improved the lavender crops (Lis-Balchin, 2002c) and include fertilizers, often as ash
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(Chaisse and Blanc, 1990). The soil is loosened superficially two or three times a year to
remove weeds, or else weedkillers are used.
There are many lavender pests and diseases and this reduces a possible 15–20 year life
span to 3 years. Root rot due to Armillaria mellea is a very serious fungal disease;
Thomasiniana lavandulae (Diptera) is the most serious insect as its larvae feed under the
bark, causing damage to the tops of branches. Other diseases are due to the fungus Rosellinia
necatrix, the Homoptera Hyalesthes obsoletus, Cechenotettix martini, Eucarazza elegans;
Coleoptera include Arima marginata, Chrysolina americana and Meligethes subfumatus;
Lepidoptera include Sophronia humerella; Argyrotaenia pulchellana, Pyterophorus
spicidactyla and many others (Chaisse and Blanc, 1990).
Harvesting was done by hand, especially in the mountains, using a sickle, but mechanical
harvesters are now fully developed, cutting 7500 kg per day compared with hand harvesters
cutting 500 kg. The yield of lavender oil is 40 kg/ha and lavandin is up to 120 kg. Spike
lavender yields 50 kg/ha. The harvested lavender is left in the fields for a few days then
steam distilled (Denny, 2002) or extracted with CO2 or other solvent.
11.3.2 Production of lavender oils
The recent primary sources of lavender oil include: France, Bulgaria, China and Spain. Most
of the lavender plants were originally grown and distilled in the higher areas of Mediterranean France (600–1500 m). Exact figures for the production of the oil are difficult to obtain
owing to the immense amount of adulteration, mixing, cutting and addition of synthetics or
simply synthetic lavender oil itself. In 1984, world production of lavender oil was 200
tonnes; Bulgaria produced 100–129 tonnes; France 55, USSR 35, Australia 5. Recently US
imports varied from 303 to 555 tonnes per year, peaking in 2000. US exports varied from 52
tonnes from 1996 to 2001, peaking at 121 in 2000. More than 30 different types of lavender
oils and blends are traded on world markets, but there are only a few that are sold in bulk,
mainly L. angustifolia oil and a few lavandins.
11.3.3 Organic lavender oil
Organic essential oils, especially lavender oil, are produced in various parts of the world,
including the UK, Australia and the USA; a comparative study of the essential oil quantity
and quality of ten cultivars of organically grown lavender and lavandin is provided by
Charles et al. (2002). There does not seem to be any great difference in the essential oil
composition of organic compared with conventionally grown lavender, except for some
percentages of enantiomers; however, the absence of pesticides would be welcomed.
Farmers in the UK must comply with European Council Regulation (EEC) No. 2092/91,
enforced 22 July 1991, regarding organic production and the rules governing the processing
and sale of organic products. Land must be put into conversion prior to full-scale organic
production and then applications must be made for status with the Soil Association, which
inspects the sites. This takes around three years, and this, together with a lower yield, due to
loss by natural predation, increases the cost. The premium charged, however, is often treble
that of normal produce and reflects the gross over-commercialization of the produce.
Organic essential oils have not been widely accepted by the main dealers for the food and
cosmetics industry and the market is small, reserved mainly for aromatherapists. In France
the certification is ECO-Cert, Qualité France, SOCOTEC, brought in recently to control the
expanding organic market.
© 2004, Woodhead Publishing Ltd
11.3.4 Lavenders grown for gardens, pot-pourri and drying
There are hundreds of different lavenders grown for the garden, perfumes, aromatherapy,
pot-pourri and for drying on the stalk, etc. Different types require different conditions,
especially regarding the temperature they are grown at throughout the year (Charlesworth,
2002). Lavenders can be grown in Australia, Europe and the USA, but require sunshine and
dryness for maximum growth and perennial habit.
Very hardy lavenders are traditional lavenders: ‘true lavender’ (L. angustifolia) and
lavandin (L. × intermedia). Lavandula angustifolia is the most popular species grown in
England for oil extraction, yielding high-quality oils used for perfumes, aromatherapy, potpourri and drying on the stalk. Cultivars include: ‘Ashdown Forest’, ‘Compacta’, ‘Folgate’,
‘Loddon Blue’, ‘Munstead’, ‘Nana Alba’, ‘Royal Purple’.
Lavendula × intermedia (Lavandin) is a sterile hybrid of L. angustifolia and L. latifolia
(spike Lavender). Its camphoraceous oils are used in soaps, cosmetics and detergents and
also for drying off the stalk and for pot-pourri, e.g. ‘Vera’, ‘Grappenhall’, ‘Grosso’,
‘Hidcote Giant’, ‘Old English’. They can withstand –10ºC.
Frost-hardy lavenders all have ‘ears’ on top, which are sterile bracts (coma). They will
survive to –5ºC and often lower. Most have a camphoraceous foliage, but no appreciable
scent to the flowers. They include some of the subspecies of L. stoechas and the species
L. viridis and their hybrids, e.g. L. stoechas subsp. pedunculata (Spanish lavender), also
known as ‘Papillon’; L. stoechas subsp. stoechas (French lavender); ‘Kew Red’, ‘Fathead’,
‘Helmsdale’, ‘Marshwood’. Half-hardy lavenders will thrive above 0ºC and include:
L. dentata (fringed lavender ) and L. lanata (woolly lavender), and one hybrid L. lanata with
L. dentata, ‘Goodwin Creek Gray’.
Tender lavenders need to be brought in before the first frosts and kept warm at around
5ºC. All have spiralling triple flower spikes in a trident formation but no scent, e.g. L. buchii
varietas buchii , L. × christiana (a sterile hybrid of L. canariensis and L. pinnata),
L. minutolii and L. pinnata.
11.4
Uses in food processing, perfumery and paramedical spheres
11.4.1 Natural food flavours
Lavandin oil, lavender oil, spike lavender oil and lavender absolute and even concrete are
used as natural food flavours. Reported uses in the food industry (Fenaroli, 1998) include:
baked goods, frozen dairy, soft candy, gelatin, pudding, non-alcoholic and alcoholic
beverages from 4 to 44 ppm. Lavenders are also included in tissanes or teas; booklets of
Norfolk Lavender, UK, suggest many recipes for cooking with lavender at home, e.g.
herring or trout stuffed with lavender sprigs, and Vickers (1991) offers further recipes for
cooking and garnishing foods and use as crystallized flowers.
11.4.2 Perfumery and cosmetic uses
Lavender and lavandin oils are used in colognes, lavender-waters, fougères, chypres, abres,
floral and non-floral perfumes. They blend well with bergamot and other citrus oils, clove,
patchouli, rosemary, etc. (Wells and Lis-Balchin, 2002). Lavandin is used in cheaper
products, such as soaps.
11.4.3 Paramedical uses
Lavender drops were used for fainting, and red lavender (lavender mixed with rosemary and
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cinnamon bark, nutmeg and sandalwood and macerated in spirit of wine for several days)
was used for indigestion (Grieve, 1937). The British Pharmacopoeia (BPC) officially
recognized red lavender 200 years ago. In the 18th century it was known as palsy drops and
red hartshorn. BPC products included: Compound Lavender Tincture BPC 1949 (dose: 2–
4 ml) and Lavender Spirit BPC 1934 (dose: 0.3–1.2 ml).
Paramedical uses appear in many modern books, e.g. Potter (1988), where Lavandula
angustifolia is stated to be a carminative, spasmolytic, tonic and antidepressant. Bertram
(1995) suggests numerous uses for L. angustifolia, which are identical to those suggested
both by Culpeper (1653) and Gerard (1633), both of whom were referring to a different
species! These include: nervous headache, neuralgia, rheumatism, depression, insomnia,
windy colic, fainting, toothache, sprains, sinusitis, stress and migraine. The use of Lavandula
latifolia, with its high camphoric content was recently suggested as an expectorant by
Charron (1997). Aromatherapy should be defined as ‘treatment with odours’ (Buchbauer,
1992) but different definitions abound. Many of the attributes of lavender oil were
mistakenly taken from herbals, e.g. Culpeper (1653), who used alcoholic extracts or teas, not
distilled essential oils; there was also an interest in astrology, hence every plant had an
assigned planet: Lavandula angustifolia has Mercury and now also a ‘yang’ quality
(Tisserand, 1985). The species referred to was also misinterpreted (see above). RenéMaurice Gattefossé (1937), the so-called pioneer of modern aromatherapy, actually used
perfumes or at most deterpenated essential oils and not pure natural plant essential oils.
Aromatherapy involves massage using a very diluted essential oil or mixture of essential oils
(1–2%) in a carrier oil such as almond oil or addition of essential oil to the bath or a basin
of hot water, or using burners (Lis-Balchin, 2002d).
11.5
Functional properties and toxicity
Lavender has antimicrobial, pharmacological, physiological and miscellaneous functions.
11.5.1 Pharmacological effects
Plant (1920) applied ‘waters of lavender’ to the intestine of dogs in vivo and reported
increased activity, which was sometimes followed by relaxation and decreased peristaltic
activity. Linalool was reported to relax the small intestine of the mouse (Imaseki and
Kitabatake, 1962) while Shipochliev (1968) observed a spasmolytic action on rabbit and
guinea pig gut by the essential oil of lavender (L. spica L.). Reiter and Brandt (1985) report
that linalool relaxes the longitudinal muscle of guinea pig ileum. A spasmolytic activity of
L. dentata L. oil and its components 1,8-cineole and α- and β-pinene, has been observed on
rat duodenum. Izzo et al. (1996) showed that the essential oil of L. angustifolia Mill. relaxed
both longitudinal and circular muscle of the guinea pig ileum. There appears therefore to be
good agreement that the oils of lavender are spasmolytic on intestinal muscle but LisBalchin et al. (1996a, 1996b) and Lis-Balchin and Hart (1999) reported that, with some
commercial samples, the spasmolytic action is preceded by a contraction on guinea pig
ileum.
Recent experiments using three different extracts of several Lavandula species, including
a cold methanolic extract, a tea (made with boiling water) and a hydrosol (the water
remaining after steam/water distillation) showed that the methanolic extracts of L. angustifolia
dried flowers, L. angustifolia fresh flowers and fresh leaves, assessed separately, L. stoechas
leaves and L. viridis leaves have a spasmolytic action on the guinea pig ileum. All the teas
© 2004, Woodhead Publishing Ltd
and hydrosols, except for L. angustifolia dried flowers and L. angustifolia fresh leaves, were
also spasmolytic, while the water-soluble tea extract of L. angustifolia dried flowers and the
leaves of L. angustifolia showed an initial spasmogenic action (Hart and Lis-Balchin, 2002).
Brandt (1988) reported the spasmolytic actions of linalool on tracheal muscle.
Action on skeletal muscle of the essential oil of L. angustifolia Miller and also linalool
and linalyl acetate produced a reduction in the size of the contraction in response to
stimulation of the phrenic nerve and also when the muscle was stimulated directly (LisBalchin and Hart, 1997a). Thus the action would appear to be myogenic; however,
Ghelardini et al. (1999) interpret their similar results as showing a local anaesthetic action;
similarly, Re et al. (2000) conclude from experiments on mouse neuromuscular junction that
linalool has a local anaesthetic action. Linalyl acetate also caused an increase in baseline or
resting tone (Lis-Balchin and Hart, 1997a), while limonene caused a rise in tone, with a
decrease in the size of the contractions.
Lavender oil, linalool, linalyl acetate, α and β-pinene and 1,8-cineole reduce uterine
activity at concentrations that are spasmolytic on intestinal muscle (Lis-Balchin and Hart,
1997b).
Mode of action
All essential oils of different lavenders showed a post-synaptic effect on the guinea pig
ileum and none possesses atropine-like activity (Lis-Balchin and Hart, 1999) or appears to
stimulate adrenoceptors. Lavender oil and linalool, appear to mediate a spasmolytic action
on intestinal smooth muscle via a rise in cAMP (Lis-Balchin and Hart, 1999). There is no
evidence of the use of calcium channels except at very high concentrations. This is in
contrast to other essential oils (Vuorela et al., 1997). There is no evidence for potassium
channel opening. The essential oil from L. dentata L., and its component 1,8-cineole, has
been shown to inhibit calcium-induced contraction of rat duodenum. There is recent
evidence to show that the methanolic extracts of L. angustifolia (dry flowers, fresh flowers
and fresh leaves) are calcium channel blockers, as are the leaves of L. viridis and L. stoechas
(Hart and Lis-Balchin, 2002).
The fact that some extracts of L. angustifolia have a strong spasmogenic action (dried
flowers and fresh leaves) is somewhat disturbing as so many modern herbal and aromatherapy
books state that the teas are sedative and are often prescribed for upset stomachs. The results
support the findings (Castle and Lis-Balchin, 2002; Lis-Balchin, 2002a,d) that the information
on lavender has been mistakenly transcribed from early herbals, such as those of Culpeper
(1653), where L. spica, a more camphoric lavender, was used medicinally and not the very
floral L. angustifolia. The spasmolytic results shown for the water-soluble extracts of the
more camphoraceous L. stoechas again supports the well-quoted action of the camphoraceous spike lavender over the centuries and emphasizes the confusion.
11.5.2 Physiological effect
Evidence for the sedative properties of the EO of lavender after inhalation in animals is
provided by Buchbauer et al. (1991, 1993) as it significantly decreased the motility of
‘normal’ test mice as well as that of animals rendered hyperactive or ‘stressed’ by an
intraperitoneal caffeine. The main constituents of this oil, linalool and linalyl acetate,
elicited a similar effect, which was dose related. The absorption of linalool from percutaneous application of lavender oil (Jager et al., 1992) provided some evidence for the
aromatherapeutical use of lavender. Stress and travel sickness of pigs was reduced by
lavender straw, measured by concentrations of cortisol in the pigs’ saliva (Bradshaw et al.,
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1998). Linalool, which has a dose-dependent, sedative effect on the central nervous system
of rats (Elisabetsky et al., 1995a), may be caused by its inhibitory activity on glutamate
binding in the cortex (Elisabetsky et al., 1995b). Potentiation of GABAA receptors
expressed in Xenopus oocytes by perfumes and phytocides, including lavender oils and
lavender perfumes, (shown by benzodiazepine, barbiturates, steroids and anaesthetics,
which induce an anxiolytic, anticonvulsant and sedative effect) was investigated by Aoshima
and Hamamoto (1999).
Swiss mice showed sedation after lavender oil (1/60 in olive oil) was orally administered
(Guillemain et al., 1989). Lavender inhalation showed a similar effect (Komori et al., 1997).
The positive effects of lavender oil as treatment for insomnia was indicated in a limited study
of four elderly people (Hardy et al., 1995). A Japanese patent application for the usage of
several monoterpenes (which can be incorporated into food such as chewing gums) as brain
stimulants and/or enhancers of brain activity was filed by Nakamatsu (1995). Certain central
neurotropic effects of lavender essential oil were shown by Atanassova-Shopova and
Roussinov (1970). A more detailed account of physiological and other effects is given by
Buchbauer (2002).
11.5.3 Psychological effects
Scientific research into the psychological (often referred to as psychopharmacological)
effects of lavender is limited; however, there is a long history of it being regarded, and used,
as a sedative or calming agent (Kirk-Smith, 2002). The effects on cells and brain tissues also
suggest both reduction in electrical activity and an anti-convulsant effect. Both laboratory
and clinically based studies reveal that responses to lavender may be determined not only by
these pharmacological sedative effects, but by individual, situational and expectational
factors independent of the lavender odour itself.
Many fragrances have been shown to have an effect on mood and, in general, pleasant
odours generate happy memories, more positive feelings and a general sense of well-being
(Warren and Warrenburg, 1993). Inhalation of lavender was found to have a sedative effect
on people (judging by CNV studies) (Kubota et al., 1992; Torii et al., 1988; Manley, 1993).
This was in agreement with the reduced motility in mice (Buchbauer, 1992; Jager et al.,
1992; Kovar et al., 1987; Ammon, 1989).
Inhalation studies in people, of rosemary oil versus lavender oil using EEG and simple
maths computations, showed that lavender increased α-power, suggesting drowsiness,
while rosemary instigated decreased frontal alpha and beta power, suggesting increased
alertness with faster and more accurate results in the maths (Diego et al., 1998). These
results seem to show that odour has an effect on performance per se, but Knasko et al.
(1990), who lied to their subjects that odour would be given, also showed an improvement
in carrying out tasks, i.e. mind over matter! Karamat et al. (1992), however, found that
lavender had a stimulant effect on decision times in human experiments. Subjects in a group
given an ambient odour of dimethyl sulphide were less happy than those in the lavender
group on both odour and non-odour days (Knasko, 1992). Ambient odours of lavender and
cloves given to 72 volunteers (Ludvigson and Rottman, 1989) showed that lavender
adversely influenced arithmetic reasoning. Lavender (at imperceptible levels) reduced the
number of errors made in the arithmetical and concentration tasks compared to jasmine
(Degel and Koster, 1999) and reduced stress in flight controllers (Leshchinskaia et al.,
1983).
Most clinical studies initiated by aromatherapists used lavender oil, and showed little, if
any, benefit (Vickers, 1996; Cooke and Ernst, 2000; Lis-Balchin, 2002d). There was no
© 2004, Woodhead Publishing Ltd
significant difference shown between the use of aromatherapy (with lavender), massage and
periods of rest in an intensive care unit (Dunn et al., 1995). Aromatherapy massage on four
patients with severe dementia and disturbed behaviour proved detrimental for most (Brooker
et al., 1997).
The main action of essential oils is probably on the primitive, unconscious, limbic system
of the brain (Lis-Balchin, 1997), which is not under the control of the cerebrum or higher
centres and has a great subconscious effect on the person. Mood and behaviour could be
influenced by odours, and memories of past odour associations could also be dominant, an
area that needs to be fully explored before aromatherapy is used by psychologically
unqualified persons in the treatment of Alzheimer’s or other ageing diseases. Aromatherapy
can, however, be effective in reducing stress and improving moods of terminally ill patients,
but only in association with touch and the time to listen to the patient, as aromatherapy, like
other alternative medicines, has a placebo effect owing to the greater time spent by the
therapist with the patient, the belief imparted by the therapist and the willingness of the
patient to believe in the therapy (Benson and Stark, 1996).
11.5.4 Antimicrobial effects
The antimicrobial activity of lavender oil against different bacterial species of lavender is
moderate, in contrast to the considerable antimicrobial status awarded to lavender by
aromatherapists (Deans, 2002). Lavender was found to be most effective against Enterococcus
faecalis out of 25 bacteria, but Klebsiella pneumoniae enhanced growth! The genus Bacillus
has been shown to be susceptible to lavender volatile oil by Jeanfils et al. (1991) and LisBalchin et al. (1998), the latter also showing differences in activity of different lavenders
against 25 bacteria. Similarly, using 20 strains of Listeria monocytogenes, Lis-Balchin and
Deans (1997) showed a wide variation in activity of different commercial lavenders. Vokou
et al. (1993) suppressed potato sprout growth using crude herb material. Lavender also
possesses antifungal properties, e.g. against Aspergillus niger, A. ochraceus and Fusarium
culmorum, which all reacted differently to the oils (Lis-Balchin et al., 1998).
11.5.5 Other properties of lavender oil or its components
A study on mast cell-mediated immediate-type allergic reactions induced by an irritant in
test animals showed a dose-dependent beneficial effect of lavender oil administered either
topically or intradermally (Kim and Cho, 1999). Lavender flowers had a protective effect
against enzyme-dependent lipid peroxidation (Hohmann et al., 1999). Lipid peroxidation
and lipid metabolism studies in patients with chronic bronchitis showed normalization of
the level of total lipids by lavender oil (Siurin, 1997). Inhalation of lavender oil had no effect
on the content of cholesterol in the blood, but reduced its content in the aorta and
atherosclerotic plaques (Nikolaevskii et al., 1990). Linalool showed only marginal effects
on lipid peroxidation of polyunsaturated fatty acids (PUFAs) (Reddy and Lokesch, 1992).
Yamada et al. (1994) showed anticonvulsive effects of inhaling lavender oil vapour and
Elizabetsky et al. (1999) showed similar effects for linalool in glutamate-related seizure
models.
A hypoglycaemic effect of various species of lavender was shown by Gamez et al.
(1987a,b). Linalool leads to a hepatic peroxysomal and microsomal enzyme induction in rats
(Roffey et al., 1990; Chadba and Madyasthe, 1984) and choleretic and cholagogic activity
of Bulgarian lavender oil and a mixture of linalool and α-terpinol was found by Peana et al.
(1994) and Gruncharov (1973). Some periodontal diseases can be treated with a mixture of
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EOs, including lavender (Sysoev and Lanina, 1990). Lavender oil was said to be suitable for
prevention and treatment of decubitus ulcers, insect bites, athletes’ foot and skin rash and
can also be used for the topical treatment of acne, prevention of facial scarring and blemishes
of the face and body (Hartwig 1996). The EO of lavender was used in a mixture as a
hair growth stimulant and for the treatment of Alopecia areata (Hay et al., 1998) and in a
pilot study to determine possible novel, safe pediculicides in children. Skin penetration
enhancers, especially for the transdermal absorption of various drugs and medicaments have
included lavender oil with Nifedipine (Thacharodi and Rao, 1994). Research into cell
cultures of L. vera for rosmarinic acid production was discussed by Ilieva-Stoilova et al.
(2002).
There are numerous miscellaneous uses for lavender flowers, both fresh and dried (LisBalchin, 2002d) e.g. herbal pillows, lavender bags, household cleaning products and
scented candles. Spike lavender is included in some veterinary shampoos and other products
as an insect, especially flea repellent (Potter, 1988). Lavender oil is used as a component in
topical formulations to relieve the pain associated with rheumatic and musculo-skeletal
disorders, acting as a potent radical scavenger (Billany et al., 1995).
Perillyl alcohol, a minor component of lavender and the most important metabolite of Dlimonene, is a chemo-preventative and chemo-therapeutic agent (Reddy et al., 1997;
Bellanger, 1998), e.g. against rat liver cancer and rodent mammary and pancreatic tumours).
Pancreatic tumours were inhibited completely by geraniol at 20 g/kg diet and 50% by
perillyl alcohol at 40 g/kg diet in hamsters. Patents have been taken out for various uses of
perillyl alcohol including: antibiotic and anti-fungal action (US Patent 5,110,832) and
carcinoma regression (US Patent 5,414,019).
Contemporary patents for lavender include: wound treatment (US Patent 4,318,906);
treating skin and scalp conditions (US Patent 4,855,131); minor skin irritations, promoting
healing, resisting insects (US Patent 5,620,695); fly and mosquito attractant (US Patent
5,635,174) and control of dermatomycoses and dermatophytoses of skin ailments with
Tinea pedis (US Patent 5,641,481).
11.5.6 Toxicity of lavender essential oils
Culpeper (1653) said that lavender (L. vera) ‘provokes menses of women, and expels both
a stillborn child and afterbirth’ (the only reference to lavender as an abortifacient).
The BIBRA Working Group (1994) showed little or no irritation to human and animal
skin, but it has caused sensitization, photosensitization and pigmentation. Patch tests have
shown a few allergies due to photosensitization and also pigmentation (Brandao, 1986;
Nakayama et al., 1976). Its principal effect following administration by oral, injection or
inhalation routes to rodents was sedation. Linalool was irritant to the skin of various species
of laboratory animals. There was the danger of causing dermatitis in sensitive people
(Rudzki et al., 1976), e.g. an occupational allergy to a lavender shampoo used by a
hairdresser (Brandao, 1986; Menard, 1961). Facial ‘pillow’ dermatitis due to lavender oil
allergy was described by Coulson and Khan (1999). Facial psoriasis caused by contact
allergy to linalool and hydroxycitronellal in an after-shave was described by De Groot and
Liem (1983). Patch testing using lavender oil at 20% in petrolatum on patients suspected of
suffering from cosmetic contact dermatitis over a nine-year period in Japan showed a
dramatic increase in 1997, which coincided with the importation of the aromatherapy trend
for using lavender oil and dried flowers. There is also the danger of airborne contact allergic
dermatitis through overuse of essential oils and their storage (Schaller and Korting, 1995),
which produced a severe response in a man who had been active with essential oils.
© 2004, Woodhead Publishing Ltd
11.5.7 D-Limonene toxicity
Although present in small quantities in most lavenders, except L. stoechas, the dangers of Dlimonene sensitization have become more prominent as it is used in so many industrial
processes, e.g. degreasing metal before industrial painting, cleaning assemblies and as a
hand cleanser. It oxidizes to R-(–) carvone, cis and trans-isomers of limonene oxide and
hydroperoxides, all potential contact allergens (Karlberg et al., 1994). Two per cent of
dermatitis patients gave a positive patch test to D-limonene (Karlberg and Dooms-Goossens,
1997), especially when aged (Chang et al., 1997). Pulmonary exposure of human volunteers
to D-limonene caused a decrease in the lung vital capacity (Falk-Filipsson et al., 1993). The
major volatile component of lactating mothers’ milk in the USA contained D-limonene (von
Burg, 1995), thus making it possible that the baby could develop an allergic response soon
after birth. Cats and dogs, too, are very susceptible to insecticides and baths containing
D-limonene.
In contrast to all the toxicity, anticarcinogenic properties of D-limonene were shown in
vitro, when applied subcutaneously to mice that were then injected with benzopentaphene,
but although the lung tumours took longer to develop and therefore the animals lived longer,
it did not prevent them forming (Homburger et al., 1971).
11.6
Quality issues and adulteration
11.6.1 Quality specifications of essential oils of lavender and solvent extracts
Boelens (1995) reviewed the chemical and sensory evaluation of Lavandula oils. The true
oil is almost colourless and has a sweet, floral, herbaceous, refreshing odour with a pleasant,
balsamic-wood undertone and a fruity-sweet top-note.
Definition of lavender and lavandula oils
The International Organization for Standardization (ISO) defines Oil of French Lavender,
ISO 3515 as ‘The oil obtained by steam distillation of recently picked lavender flowers
(Lavandula angustifolia P. Miller) either growing wild or cultivated in France’. The
established chromatographic profile includes the main identifying components (Table
11.1).
Spike lavender (Lavandula latifolia (L.) Medikus) has a separate ISO (4719: 1992), as
does Oil of Lavandin abrialis (Lavandula angustifolia P. Miller × Lavandula latifolia (L.)
Medikus), France. The latter has a requirement for a minimum linalyl acetate content of
27%/37% maximum and linalool 28%/38% with camphor at 7%/11% maximum. Oil of
Lavandin grosso (Lavandula angustifolia P. Miller × Lavandula latifolia (L.) Medikus),
France also has an ISO.
Terpeneless lavender oil is produced by careful vacuum distillation; a ‘topping off’ of
about 10% of the oil is sufficient to make it mellower, softer and more soluble in dilute
alcohol. Of course, it has increased stability and is more useful in foods.
11.6.2 Lavandin oil
This was first produced in the late 1920s, but has since escalated well above that of true
lavender. Many different hybrids, growing all over the world, give a higher yield than the
shorter lavender. The oil is pale yellow to almost colourless and has a strongly herbaceous
odour with a distinctive top-note which is fresh camphene cineole-like (Arctander, 1960).
Lavandin oil is used in large quantities for a fresh note in perfumes and in detergents.
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Table 11.1 ISO composition of Lavandula angustifolia P. Miller, ISO 3515 (a), its components
(b), EC Regulations (c), and sensitization values (d)
(a) Optical rotation
Ester min.
–11 to –7
38%; max. 58% as linalyl acetate
(b) Components
trans-β-ocimene
cis-β-ocimene
Octanone-3
1,8-cineole
Limonene
Camphor
Linalool
Linalyl acetate
Terpinen-4-ol
Lavandulol
Lavandulyl acetate
α-terpineol
Min
2
4
–
–
–
–
25
25
2
0.3
2
–
Max
6
10
2
1.5
0.5
0.5
38
45
6
1
(c) EC regulations 2002 (CHIP)
Lavender oil, CAS No. 8000-28-0; EEC No. 289-995-2; Hazard symbol: Xn; Risk phase: R65; H/C
15%; Safety phase S62
Lavandin oil, CAS No. 8022-15-9; EEC No. 294-470-6; Hazard symbol: none; Risk phase: none;
H/C: none; Safety phase: none
Lavender spike oil, CAS No. 8016-78-2; EEC No. 284-290-6; Hazard symbol: none; Risk phase:
R10; H/C: none; Safety phase: none
D-Limonene, CAS No. 5989-27-5; EEC No. 227-813-5; Hazard symbol: Xn N; Risk phase: R10,
38, 43, 50/53; H/C 100%; Safety phase S24, 37, 60, 61
L-Limonene, CAS No. 5989-54-8; EEC No. 228-813-5; Hazard symbol: Xn N; Risk phase: R10,
38, 43, 50/53; H/C 100%; Safety phase S24, 37, 60, 61
Linalyl acetate, CAS No.115-95-7; EEC No. 204-727-6; Hazard symbol: none; Risk phase: none;
H/C: none; Safety phase: none
Linalool, CAS No.78-70-6; EEC No.201-134-4; Hazard symbol: none; Risk phase: none; H/C:
none; Safety phase: none
Maximum levels of fragrance allergens in aromatic natural raw materials:
European Parliament and Council Directive 76/768/EEC on Cosmetic Products, 7th Amendment
2002: The presence of the substances must be indicated in the list of ingredients when its
concentration exceeds 0.001% in leave-on products and 0.01% in rinse-off products.
(d) Sensitisers present in lavender oils (EFFA)
Lavender: coumarin: below 0.1%; geraniol, 1.1; limonene, 0.6; linalool, 38; Total: 39.7
Lavender and lavandin absolute: coumarin: 6; geraniol, 0.3; limonene, 0.7; linalool, 28; Total: 35
Lavandin oil: coumarin: below 0.1%; geraniol, 0.4; limonene, 1; linalool, 37;Total: 38.4
Spike lavender: coumarin: below 0.1%; geraniol, below 0.1%; limonene, 1; linalool, 46; Total: 47
11.6.3 Lavender and lavandin absolute and concrete
Lavandula angustifolia P. Miller (or L. officinalis) absolute is produced from direct
extraction of the herb with solvents and thence extraction with absolute alcohol after chilling
and this is then evaporated continuously under reduced vacuum; it can also be produced
from the distillation water by extraction with benzene or petroleum ether and thence reextracted with alcohol.
© 2004, Woodhead Publishing Ltd
Lavandin absolute, like the lavender absolute, is a viscous, dark green liquid of herbaceous
odour, resembling the flowering plant. Both are sweeter than the essential oil and are used
in similar fragrances (Wells and Lis-Balchin, 2002).
11.6.4. Adulteration of lavender oil
Adulteration of lavender oils is primarily with lavandin oils and its fractions (as it is so much
cheaper, being produced in at least a ten-fold excess), but other synthetic and natural
fractions occur. Adulterants include: acetylated lavandin, synthetic linalool and linalyl
acetate, fractions of ho leaf oil and rosewood oil, terpinyl propionate, isobornyl acetate,
terpineol, fractions of rosemary, aspic oil, lavandin, etc. (Arctander, 1960; Lis-Balchin,
2002e).
Ordinary gas chromatography can be used to detect diluting solvents; however, GC, with
or without mass spectrometry (MS) or other identification facilities, such as infra-red (IR),
are not sophisticated enough to find most adulterations when fractions of other oils or
synthetic components are used. Synthetic adulteration with linalool and/or linalyl acetate
could often be detected by the presence of dehydrolinalool, dihydrolinalool, dehydrolinalyl
acetate and dihydrolinalyl acetate, but detection was perfected by the use of enantiomeric
(chiral) columns), mainly composed of an α-cyclodextrin phase (Ravid et al., 1992; LisBalchin, 2002e). Pure lavender oil had either (3R)-(–)-linalyl acetate or R-(–)-linalyl acetate.
Chiral columns can also be used by those involved in adulteration of essential oils to separate
out the enantiomers, then add them in the correct proportion for a given essential oil!
11.7 References
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AOSHIMA, H. and HAMAMOTO, K. (1999),
in der Kneipp-therapie, Therapiewoche, 39, 117–27.
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oocytes by perfume and phytoncid, Biosci. Biotechnol. Biochem., 63, 743–8.
ARCTANDER, S. (1960), Perfume and Flavor Materials of Natural Origin, Elizabeth, NJ.
ATANASSOVA-SHOPOVA, S. and ROUSSINOV, K.S. (1970), On certain central neurotropic effects of
lavender essential oil, Izvest. Inst. Fiziol. Sofiia, 13, 69–77.
BELLANGER, J.T. (1998), Perillyl alcohol: application in oncology, Altern. Med. Rev., 3, 448–57.
BENSON, H. and STARK, M. (1996), Timeless Healing. The Power and Biology of Belief, Simon &
Schuster, London.
BERTRAM, T. (1995), Encyclopaedia of Herbal Medicine, 1st ed., Grace Publishers, Dorset.
BIBRA WORKING GROUP (1994), Lavender oil: BIBRA toxicity profile of lavender oil, Govt. Reports
Announcements & Index (GRA & I), Issue 19, 1996.
BILLANY, M.R., DENMAN, S., JAMEEL, S. and SUGDEN, J.K. (1995), Topical antirheumatic agents as
hydroxyl radical scavengers, Int. J. Pharm., 124, 279–83.
BOELENS, M.H. (1995), Chemical and sensory evaluation of Lavandula oils, Perf. Flav., 20, 23–51.
BRADSHAW, R.M., MARCHANT, J.N., MEREDITH, M.J. and BROOM, D.M. (1998), Effects of lavender straw
on stress and travel sickness in pigs, J. Altern. Complement. Med., 4, 271–5.
BRANDAO, F.M. (1986), Occupational allergy to lavender, Contact Dermatitis, 15, 249–50.
BRANDT, W. (1988), Spasmolytische wirkung atherischer Ole, Zeitschrift fur Phytotherapie, 9, 33–9.
BROOKER, D.J., SNAPE, M., JOHNSON, E., WARD, D. and PAYNE, M. (1997), Single case evaluation of the
effects of aromatherapy and massage on disturbed behaviour in severe dementia, Br. J. Clin.
Psychol., 36, 287–96.
BUCHBAUER, G. (1992), Biological effects of fragrances and essential oils, Perfumer Flavorist, 18, 19–
24.
BUCHBAUER, G. (2002), Lavender oil and its therapeutic properties, in M. Lis-Balchin (ed.) Lavender;
The Genus Lavandula: Medicinal and Aromatic Plants – Industrial Profiles, Taylor and Francis,
London, pp. 124–39.
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BUCHBAUER, G., JIROVETZ, L., JAGER, W., DIETRICH, H. and PLANK, C. (1991), Aromatherapy: evidence
for sedative effects of the essential oil of lavender after inhalation, Z. Naturforsch, 46, 1067–72.
and DIETRICH, H. (1993), Therapeutic
properties of essential oils and fragrances, in R. Teramishu, R.G. Buttery and H. Sugisawa (eds)
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© 2004, Woodhead Publishing Ltd
12
Mustard
J. Thomas, K. M. Kuruvilla and T. K. Hrideek, ICRI Spices Board, India
12.1 Introduction and description
Mustard is among the oldest recorded spices as seen in Sanskrit records dating back to about
3000 BC (Mehra, 1968) and was one of the first domesticated crops. Originally it was the
condiment that was known as mustard and the word was derived from the Latin mustum.
Must, the expressed juice of grapes or other fruits mixed with ground mustard seeds to form
mustum ardens (‘hot or burning must’) was a Roman speciality condiment. Romans’ love
for mustard carried the same throughout Europe where it became popular for seasoning meat
and fish. Apart from its use as a condiment, its medicinal value also was recognized early,
as it was mentioned by Pythagoras in 530 BC as a remedy for scorpion bites. Mustard seeds
were used for entombing their kings in Egypt. Some say that mustard was used for
flavouring food to disguise the taste of degraded perishables.
Most mustard was prepared in the early days by pounding the seeds in a mortar and
moistening them with vinegar. Dijon in France produced the famous mustard by using
‘verjus’, a unique grape juice of the Bourgogne region. The modern era of mustard,
however, began in 1720 when Mrs Clements of Durham, England, found a way of milling
the heart of the seed to fine flour. Other entrepreneurs experimented with combining various
types of mustard seeds to create superb mustard powder. Today there are countless mustard
varieties available throughout the world, each reflecting local, regional and national cuisine.
Three types of mustard seeds are popularly used as condiments: pale yellow or white
mustard (Sinapsis alba syn. Brassica hirta Moench or Brassica alba); brown or oriental
mustard (Brassica juncea); and black or dark brown mustard (Brassica nigra). Apart from
their use as a spice, mustards are widely used as green vegetables, as a salad crop, as an
important oil seed crop (particularly in India where rape seed-mustard is the largest
vegetable oil next to groundnut), green manure or as fodder crop and for industrial oil
purposes.
12.1.1 Botany
Mustards are members of the Cruciferaceae or Brassicaceae family. The genus Brassica
consists of 150 species of annuals or biennial herbs, several of which are cultivated as
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197
oilseed crops or as vegetables or as fodder. Seeds of Sinapsis alba (syn. Brassica hirta),
Brassica juncea and Brassica nigra have only condiment value.
Sinapis alba (L.) Syn. Brassica alba (L) B. hirta Moench
This is commonly called yellow mustard. Yellow/white mustard seeds are also known as
sufed rai (Hindi), moutarde blache (French), senape biancha (Italian), biji sawi (Malaysian,
Indonesian) or mostaza blanca/mostaza silvstre (Spanish). Yellow or white mustard is
indigenous to southern Europe. Presently it is widely cultivated in Australia, China, Chile,
Denmark, Italy, Japan, the UK, Netherlands, North Africa, Canada and the USA. (Farrell,
1985). Brassica alba is an annual herbaceous plant. Leaves are alternate, long, bristly
branched, irregularly toothed, petiolate, hairy on both sides. Flowers are small, yellow with
four petals, cruciform; stamens tetradynamous; pistil bicarpellate. The fruit is a bristly
siliqua, round, ribbed, swollen at the seeds, and with a long ensiform beak, pods spreading
in the raceme. Seeds are globular and yellowish. They are about 1.5–3 mm, minutely pitted,
seed coat is thin, endosperm meagre and invisible to the naked eye; embryo large, yellowish,
with curved hypocotyls, radicle partially surrounded by two folded cotyledons. Yellow
mustard seed does not have any odour when crushed in water (Parry, 1969).
Brassica juncea (L.) Czern and Coss
Brown mustard was originally introduced from China into northern India from where it has
extended to Afghanistan via Punjab (Sambamurthy and Subramanyam, 2000). It is popularly known as rai or Indian mustard, moutarde de Chine (French), Indischer senf (Greman),
senape Indiana (Italian) and mostaza India (Spanish). This species originated from the
hybridization of Brassica nigra with Brassica campestris and this probably happened in
southwestern Asia and India where the natural distribution of the two species overlaps
(Saucer, 1993). Brown mustard comprises two varieties, viz. ‘Oriental’, which is mostly
used by Chinese, and the other darker and stronger ‘brown’ variety that is used by Indians.
It is an annual herbaceous erect and much branched plant and is the main source for
pungency among the cultivated mustards (Fig.12.1). Flowers are small and bright yellow in
colour. Seeds are small and contain 35% oil. In the USA, prior to the 1940s, B. juncea was
considered inferior to B. nigra. However, with the introduction of a new yellow-seeded
variety of B. juncea from China, it became highly popular since the crop is amenable to
combine harvesting.
Brassica nigra (L.) Koch
Black mustard seeds are called true mustard. They are also known as senafich (Amharic),
zwarte mosterd (Dutch), moutarde noir (French), rai (Hindi), senape near (Italian), biji sawi
hitam (Malaysian, Indonesian), mostarda preta (Portuguese), abba (Singalese) and mostaza
negra (Spanish).
Black mustard is probably endemic in the southern Mediterranean region. Brassica nigra
is of importance not only as a crop plant but it also contributed to the evolution of several
species in the genus Brassica. It is an annual herbaceous plant which grows to a height of
about 1 m. Leaves are petiolate, alternate and dark green hairy. Lower leaves are large,
rough, irregularly sinuate – dentate, pinnate with terminal lobe large and small lower lobes.
Upper leaves are smooth and moderately lobed. The flowers are small bright yellow,
cruciform with four petals, stamens tetradynamus, pistil bicarpellate. The fruit is siliqua,
quadrangular, smooth with a short slender beak. Seeds are small, red-brown to black in
colour and minutely pitted. The seeds differ in outward appearance from those of brown
mustard seeds. They are about 2 mm or less in size but tend to be a little more oblong than
spherical, varying in colour from dark-reddish brown to black, more or less covered with
© 2004, Woodhead Publishing Ltd
5 mm
1 cm
Flower
Fig. 12.1
Fruit
Brassica juncea.
white pellicle, smaller and much more pungent than the white. Black mustard is not as
popular in the USA or Europe because of difficulties in harvesting (Uhl, 2000).
12.2
Chemical composition
White or yellow mustard (S. alba) contains the glucosinolase sinalbin which on hydrolysis
by enzyme (myrosin or glucosinolases) yields p-hydroxy benzyl- isothiocynate, p-hydroxy
benzylamine known as the ‘white principles’ and other similar compounds (protein, fixed
oils, mucilage, etc.) as brown mustard.
The most important constituent in brown mustard is a glucosinolate, sinigrin (potassium
myronate), and the enzyme myrosin (myrosinase), sinapic acid; sinapine (sinapic acid
choline ester); fixed oils (25–37%), consisting mainly of glycerides of erucic, eicosenoic,
arachidic, nonadecanoic, behenic, oleic and palmitic acids (Leung and Foster, 1996).
Sinigrin on hydrolysis by myrosin (myrosinase) yields allyl isothiocyanate, glucose and
potassium bisulphate. Allyl isothiocyanate is volatile, its yield from B. juncea is 0.25–1.4%.
Minor volatile components that are also set free by enzymatic hydrolysis include methyl,
isopropyl, sec-butyl, butyl, 3-butenyl, 4-pentenyl, phenyl, 3-methylthopropyl, benzyl and
β-phenylethyl isothiocyanates.
Black mustard (B. nigra) contains similar constituents as B. juncea, predominantly 2propenyl (allyl) glucosinate (sinigrin), which on hydrolysis yields allyl isothiocyanate
© 2004, Woodhead Publishing Ltd
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199
Fig. 12.2 Chemical reaction of mustard. (a) Sinalbin in the presence of water reacts with myrosinase
to form p-hydroxybenzyl isothiocyanate (sharp taste without pungent aroma). (b) Sinigrin in the
presence of water reacts with myrosinase to form allyl isothiocyanate (pungent irritating odour).
(Source: Tainter and Grenis 2001.)
known colloquially as volatile oil. The difference between the mustard types is the
components responsible for the reaction and the end products produced. The reactions are
well illustrated by Tainter and Grenis (2001) and are shown in Fig. 12.2.
12.2.1 Nutritional value
The nutritional data of the mustard seed are presented in Table 12.1. The moisture levels
recommended by ASTA are a maximum of 11%.
Brown mustard seeds, have a caloric value of 541, a little less than that of groundnut,
which is 561. Mustard oil contains many fatty acids of which eruvic and lenoleic acid are
Table 12.1 Nutritional composition of mustard seed per 100 g
Composition
Water (g)
Food energy (kcal)
Protein (g)
Fat (g)
Carbohydrates (g)
Ash (g)
Calcium (g)
Phosphorus (mg)
Potassium (mg)
Sodium (mg)
Iron (mg)
Thiamine (mg)
Riboflavin (mg)
Niacin (mg)
Ascorbic acid (mg)
Vitamin A activity (RF)
USDA Handbook 8.2" (Yellow)*
ASTA (powder)**
6.86
469
24.94
28.76
34.94
4.51
0.521
841
682
5
9.98
0.543
0.381
7.890
3.0
580
32
42.6
18.5
4.0
0.3
790
700
10
8.3
0.65
0.45
8.5
22
6
6
*Composition of foods spices & herbs, USDA Agricultural Handbook 8–2, January 1977.
**The nutritional composition of spices, ASTA Research Committee, February 1977.
© 2004, Woodhead Publishing Ltd
very important. In Brassica juncea (L.) Czern and coss, oil content is usually 30–38% but
in certain types, viz. Lahi and Lahta cultivated in Uttar Pradesh of India, possess 42–
43%. The volatile oil content of Brassica juncea seeds is reported to 2.9%. The
characteristics of the Indian mustard volatile oil are as follows: specific gravity 0.995;
refractive index 1.5185; optical rotation 0°12'; but these characteristics differs in black
mustard (B. nigra) volatile oil; specific gravity 1.015–1.025; refractive index 1.5267–
1.5291. The volatile oil is optically inactive and consists almost entirely of allyl
isothiocyanate (93–99%). The specification for pharmaceutical oil are (BPC), specific
gravity 1.014–1.025; n20 1.525–1.530 and allyl isothiocyanate content is not less than
92%. Mustard oil is a harmful because of its high of allyl isothiocyanate content. Fresh
seeds or mustard powder do not possess essential oil and hence preparations made from
these do not contain allyl isothiocyanate.
12.3 Production and cultivation
Around the globe, during 2002, mustard was grown over an area of 663 697 ha with a total
seed production of 468 725 Mt (FAO database). Of the total world mustard seed sale, about
60% accounts for seeds of S. alba and the rest by B. juncea. In the USA the present
consumption of mustard is more than any other spice except pepper. The important mustardgrowing countries in the world are Canada, Nepal, the USA, Russian Federation, Myanmar,
Czech Republic, Romania, Slovakia, Germany and France. But the condiment manufacturing is concentrated mainly in the USA, France, Germany, Japan, Canada and the UK. In the
recent past, the area under brown mustard is increasing to the cost of other Brassicas, owing
to its enhanced production and tolerance to biotic and abiotic stresses.
Mustard is a cool season crop, well suited to a short growing season. Mustard is grown
in drier regions because of the better seed quality obtained under these conditions
(Rosengarten, 1969). It prefers well-aerated soils that do not become waterlogged and are
drought tolerant. Poor aeration in the root zone permanently stunts their growth. Mustard
performs best in soil with a near-neutral pH, but will tolerate alkaline and slightly saline
soils. Yellow mustard varieties mature in 80–85 days while brown and oriental types require
about 90–95 days.
Mustard seeds are small and must be planted in moist, firm and shallow seed bed to ensure
rapid germination and emergence. A seed rate of 6 kg/ha for brown and 10–12 kg/ha for
yellow mustard is usually followed. Five weeks after emergence, the plants will begin to bud
and after 10 days the plant will flower. Good moisture supply favours a long blossoming
period and a longer flowering period ensures better yields.
Harvesting is invariably by direct combining in Europe, but it is a common practice to
swathe the crop in Canada to promote the drying process. Yellow mustard can be straight
combined if the crop has matured uniformly. Many growers prefer to straight combine
while the crop is still tough (12–13% moisture) and artificially dry. Brown and oriental
mustards are generally more susceptible to shattering and are usually swathed. Swathing
should begin when 75% of the seeds have reached their mature colour. Yield realization
under commercial farming is around 1000 kg/ha for yellow and around 1500 kg/ha for
brown mustard. Seeds can be stored for long periods if the moisture content is less than
10%. While drying the mustard it is important to ensure that the seed temperature never
exceeds 52°C or damage to endogenous enzymes may result, which on processing will
impair hydrolysis of the glucosinolate to the isothiocyanate, the principle imparting the
‘hot’ characteristic.
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12.4 Uses
Mustards are a versatile group of plants, which were used historically in a variety of ways.
The leaves, seeds and oil are useful.
12.4.1 As vegetables
Mustard greens
Tender green plant as well as the green pods can be eaten as vegetables or salads. Mustard
leaves, called as mustard greens, have a radishy taste. Dried/dehydrated mustard greens are
available in the market as vegetables (Pruthi, 2001).
12.4.2 As flavouring
As whole seed
The English enjoy brown mustard with roast beef and ham. The Japanese use the oriental
brown variety as a dip for raw fish. The Barbadians and other populations in the Caribbean
use yellow or brown mustard with fruits and chilli peppers for great tasting sauces,
marinades and stews. In Indian cooking, especially in vegetarian meals in the south, whole
brown or black mustards seeds are ‘popped’ in heated ghee or oil to bring out their nuttiness,
and are then added to sauces, chutneys, pickles, curries, sambars and dals. Black mustard is
sometimes used to flavour ghee in south India.
Ground mustard or flour
Ground mustard seeds provide flavour and consistency in Bengali fish curries. Ground
mustard and mustard flour are used in seafood cocktail sauces, barbecue sauces, cheese
dishes, spice cakes and cookies, devilled eggs, baked beans, ham dishes, roast pork, meat
loaf, ham salad, salad dressings, chowders and bisques, Chinese dish accompaniments, and
on beets, cabbage and cucumbers. Sprouts from the mustard seeds are used in salads in many
Asian recipes.
Compounded mustard or mustard compound
Compounded mustard generally consists of the flavour of mixture of seeds of B. nigra, B.
juncea and S. alba and in addition it contains turmeric powder, starch or wheat flour (not
exceeding 10%) and spices, etc.
Spice blends
A variety of blends are available in the market, which find their way into kitchens of every
nationality:
• American ballpark-style mustard is made from the white seeds and blended with sugar
and vinegar and coloured with turmeric.
• Bordeaux mustard is made from black seeds blended with unfermented wine. The seeds
are not husked, producing a strong, aromatic, dark brown mustard often flavoured with
tarragon.
• Dijon mustard is made from the husked black seeds blended with wine, salt and spices.
This is the mustard generally used in classic French mustard sauces, salad dressings and
mayonnaise.
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• English mustard is hot, made from white seeds and is sometimes mixed with wheat flour
for bulk and turmeric for colour.
• German mustard is usually a smooth blend of vinegar and black mustard, varying in
strength.
• Meaux mustard is the partly crushed, partly ground black seed mixed with vinegar,
producing crunchy, hot mustard that perks up bland foods.
12.4.3 Therapeutics and folklore
The ancient Greeks knew that mustard could be used as an antidote to scorpion and snake
bites. Mustard plasters were used to stimulate blood circulation and to warm cold feet, to
relax stiff muscles and to treat arthritis and rheumatism. Mustard treats skin diseases because
of its high sulphur content. Mustard also stimulates the flow of salivary and gastric juices
and promotes appetite. It has been used as a laxative, as a treatment for asthma and to induce
vomiting or relieve coughs.
In Ayurveda, the Indian medicine, as well as Yunani, mustard and its oil are extensively
used (Krishnamurthy, 1993). Seeds are useful in itching skin diseases and the diseases
of viscera and worm infection. Mustard oil is simulative, pungent and enhances digestion.
Excess use of oil causes impotency in males. It also forms an ingredient in many Ayurvedic
medicated oils used as liniment or massage in many paralytic diseases of the nervous
system.
Mustard is considered as diuretic, emetic, rubefacient and stimulant. Mustard relieves
congestion by drawing the blood to the surface as in head afflictions, neuralgia and spasms.
Mustard plaster is used externally for many afflictions, such as arthritis and rheumatism.
12.4.4 Industrial
Mustard is used for the manufacture of blown oil, which is an oxidized and viscous oil.
Animal skins contain a certain amount of fat in their cells, which is removed during tanning,
thus making the leather slightly hard. In order to make the leather soft or pliable, mustard oil
is incorporated in the hides. Oil cake is used as cattle feed and manure. Mustard soil is used
in soap making and as a lubricant and illuminant (Leung and Foster, 1996).
12.4.5 Other uses
Glucosinolates found in Brassica sp. are of interest due to the potential for using their
degradation products as fumigants; isothiocyanates and nitriles have been demostrated to
control fungi, bacteria and nematodes (Mojtahedi et al., 1991). Biofumigation with mustard
could be integrated to provide environmentally friendly and affordable control of soil-borne
pests and diseases under integrated pest management systems.
The plants are used as green fodder for cattle. Mustards are very important honey crops
in the Lompoc valley of California where the mustard is grown commercially. Honeybees
forage on mustard plants during the peak flowering season and produce substantial quality
of mild-flavoured light-coloured honey. Mustard is agriculturally used as a cover crop. Its
oil is used as cat and dog repellents.
12.5 Properties
Brown mustard seed is spherical, medium in size and has a nutty, sweeter and mellow
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Mustard
203
burning flavour. The whole mustard seed has no flavour, but can provide a pungent taste
after chewing (Hirasa and Takemasa, 1998). The heat experienced in yellow mustard is on
the tongue, whereas in brown and black mustard the heat is also felt in the nose and eyes. The
severity of pungent aroma varies with different mustards. The white or yellow type has a less
pungent aroma than brown mustard seeds, which have a very pungent aroma. Black mustard
seeds have the highest pungency.
In ground mustard, aroma does not persist. However, flavour and pungency are experienced when enzymatic action is triggered in the presence of water, which releases mustard’s
flavour or pungency. It is due to a variety of isothiocyanate compounds that exist in mustard
tissue as glycosides. The major pungent compound of black and brown mustard is allyl
isothiocyanate. The release of sensation, especially in brown and black mustard, is delayed
and begins at the back of the mouth, with a shooting sensation to the sinuses, owing to the
activation of an enzyme, myrosinase. The enzyme myrosinase, in the presence of water,
breaks down the glycoside (sinalbin) in yellow mustard or sinigrin in black or brown
mustard to para-hydroxybenzyl isothiocyanate, which is responsible for the characteristic
pungent aroma. The odours last until the enzyme activities ceases.
Yellow mustard flavour and pungency, like brown or black mustard, can be fully
experienced only by triggering the enzyme myrosinase action, which releases them. The
most effective enzymatic trigger is in the presence of water at room temperature, although
other low-acid liquids such as milk and beer also work. Acidic liquids such as wine, vinegar
and lemon juice are poor triggers of mustard’s overall flavours, but are good subsequent
preservatives of the flavour and they extend the penetrating odour. When water, vinegar,
milk, wine or beer is added to mustard, mixed and left to stand for a few minutes, different
degrees of flavour sensations are produced. With water a very sharp and hot taste is
produced, while with vinegar milder flavour is induced. With milk a milder spicier and
pungent flavour is created. With beer a very hot flavour is brought out (Uhl, 2000).
Mustard flour has preservative and antioxidant properties in addition to providing
flavour and colour. In salad dressings, the most important property of the spice is its
emulsifying function, binding water and oil phases as well providing viscosity. Mustard’s
fixed oil, which amounts to 30–35% by weight, is extracted by the cold pressed method. The
oil is used for cooking in India and other Asian countries, including China and Japan
Mustard oil is extracted from the black mustard seeds, which have been macerated in
warm water by steam or water distillation. Crude oil is dark brown in colour and contains a
large proportion of free fatty acids. The refined oil is bland and light brown in colour. The
characteristic odour of mustard oil is due to sulphur-containing essential oils produced by
the hydrolysis of glucosides contained in the seeds. The quality of the mustard oil depends
on the contents of the fatty acids and their percentage therein. Mustard oil is hazardous
because of its high content of allyl isothiocyanate.
Essential oil is obtained by steam distillation of pressed cakes obtained after extraction of
mustard oil (brown seed), after it has been hydrolysed by the enzyme myrosinase to release
the allyl isothiocyanate from the glucoside. The essential oil of yellow mustard is obtained
by solvent extraction of the press cake because it contains little or no volatile oil. Again, the
press cake must first be hydrolysed to release the end products caused by the action of
enzymes. Hydrolysis in either case is brought about by maceration of the press cake with
warm water.
Oleoresin of mustard seed is usually obtained from a blend of the three different types of
mustard to provide a balanced flavour. It is usually a yellow to light brown oily type of liquid
with a volatile oil content of 5 ml per 100 g. Two kilograms is equivalent to 45.45 kg of the
mustard spice.
© 2004, Woodhead Publishing Ltd
Of the spices, condiments and herbs studied with respect to their effect on yeast
fermentation in wines, etc., mustard flour was easily the most effective. It was found
stronger than the two chemical preservative tried, viz. benzoic acid and sulphur dioxide
(Pruthi, 1992). Mustard and its constituent allyl isocyanate have bacteriostatic and
bactericidal properties (Charalambous, 1994).
12.6
Quality specifications
The quality of whole mustard seed is determined by the quantity of mature, undamaged
seeds. Ground mustard quality is dependent on its final use. As per federal specifications,
whole mustards are the seed of Brassica hirta (white mustard), Brassica juncea or varieties,
or closely related varieties of the types of Brassica nigra and Brassica juncea.
Brassica hirta, or yellow-seeded varieties of Brassica hirta, shall be small, globular,
yellow, clean-looking hard seeds and shall not possess any volatile oil or ‘nose heat’ when
crushed and mixed with water. Brassica juncea shall be small, globular, and yellow to
brown or brown hard seeds. Seeds, when ground and mixed with water on a one to three
basis, must be capable of liberating a sharp, piercing, irritating odour and a very pungent
taste.
If whole or ground mustard is purchased, it is generally designated as no. 1, no. 2 or no. 3
grade. This generally denotes the number of dark seeds present and other parameters. The
International Standard states that seeds, when ground, must produce an odour free of
mustiness and rancidity. The seed must have no more than 0.7% extraneous material and no
more than 2% damaged or shrivelled seed. Brassica nigra and B. juncea must yield a
minimum of 1.0% and 0.7% allyl isothiocyanate, respectively, and S . alba a minimum of
2.3% 4-hydroxybenzyl isothiocyanate.
According to the federal specification the condiment mustard is classified into three
types: whole, ground and flavour. Whole mustard shell contains 5% total ash, 1% acid
insoluble ash and 10% moisture. Ground mustard is the powder prepared by grounding
whole yellow mustard seed. The finished product of this represents the seed ground in its
whole form and without the outer hulls of husk removed and without removal of fixed oils.
It shall be uniformly ground to allow for a minimum of 5% by weight to pass through a US
standard no. 15 sieve. It shall contain not more than 5% total ash, 1% acidic insoluble ash and
6% moisture. The mustard flavour is a white yellow powder prepared from blend of powder
derived from milling the endosperm or interior portion of seed of whole mustard and ground
mustard. It shall contain not more than 5% total ash, 5% acidic insoluble ash, 9% crude fibre,
10% moisture and not less than 2.5% non-volatile ether esters. The US Department of
Agriculture limits the use of ground mustard in sausages, owing to its high protein content.
12.7 References
CHARALAMBOUS, G.
(ed.) (1994), Development in Food Science – 34 series. Elsevier Science B.V.,
Amsterdam, The Netherlands, pp. 265–70.
FAO DATABASE: www.fao.org/FAOSTAT .
FARRELL, K.T. (1985), Spices, Condiments and Seasonings. AVI Publishing Co., Westport, Connecticut. pp. 150–5.
HIRASA, K. and TAKEMASA, M. (1998), Spice Science and Technology. Marcel Dekker Inc. New York,
pp. 9–16.
KRISHNAMURTHY, K.H. (1993), Seasoning Herbs: Health series: Traditional Family Medicine. Books
for All, New Delhi, pp. 5–29
© 2004, Woodhead Publishing Ltd
Mustard
205
LEUNG, A.Y. and FOSTER, S. (1996), Encyclopedia of Common Natural Ingredients used in Food, Drugs
and Cosmetics, 2nd edition. John Wiley and Sons, Inc., New York, pp. 379–81.
MEHRA, K.L. (1968), History and ethiobotany of mustard in India. Adv. Front. Pl. Sci. 19: 57.
MOJTAHEDI, H.G. SANTO, HANG, A. and WILSON, J. (1991), J. Nematology 23: 2174.
PARRY, J.W. (1969), – Vol. I & II. Chemical Publishing Company, INC, New York. pp. 199–200 (Vol.
I) and pp. 82–6 (Vol. 2).
PRUTHI, J.S. (1992), Spices and Condiments. National Book Trust of India, New Delhi, pp. 160–4.
PRUTHI, J.S. (2001), Minor Spices and Condiments – Crop Management and Post Harvest Technology.
ICAR, New Delhi, pp. 242–54.
ROSENGARTEN, F. (1969), The Book of Spices. Livingston Publishing Co., Wynnewood, Pennsylvania,
pp. 299–305.
SAMBAMURTHY, A.V.S.S and SUBRAMANYAM, N.S. (2000), In Economic Botany of Crop Plants. Asiatec
Publishers Ltd, New Delhi, pp. 103–5.
SAUCER, J.D. (1993), Historical Geography of Crop Plants – a Select Roster. CRC Press, Boca Raton,
Florida.
TAINTER. D.R.
and GRENIS, A.T. (2001), In Spices and Seasoning. A Food Technology Handbook, II
Edition, John Wiley & Sons Inc., New York, pp. 111–16.
UHL, S.R. (2000), Handbook of Spices, Seasonings and Flavourings. Technomic Publishing Co., Inc,
Lancaster, pp. 132–6.
© 2004, Woodhead Publishing Ltd
13
Nigella
S. K. Malhotra, National Research Centre on Seed Spices, India
13.1 Introduction and description
The genus Nigella contains about 20 species of annual herbs, the most popular of which is
Nigella sativa L. It is native to the Mediterranean region through West Asia to northern India
and has long been domesticated. It can be frequently found growing wild as a weed in
cultivated crops. Nigella as black cumin is mentioned in ancient Greek, Roman and Hebrew
texts as a condiment and component of herbal medicines and was reportedly introduced to
Britain in 1548. It is a minor seed spice cultivated from Morocco to Northern India; in subSaharan Africa, particularly Niger and eastern Africa, especially Ethiopia, where it is also
reportedly used as a fish poison (Jansen, 1981) and in Russia, Europe and North America. In
South-East Asia, Nigella seeds are mainly used for medicinal purpose. Nigella has been used
since antiquity by Asian herbalists and pharmacists and was used for culinary purposes by the
Romans. The seeds of nigella were found in the tomb of Tutankhamun in ancient Egypt.
Dioscorides, a Greek physician of the first century AD, recorded that black cumin seeds were
taken to treat headaches, nasal catarrh, toothache and intestinal worms, as a diuretic and to
increase breast milk. The name Nigella derives from the Latin nigellus or niger, meaning
black. It is commonly called as black cumin and is popular by different names in different
countries. It is called as black cumin or small fennel in English; cheveux de venus, nigelle,
cumin noir or poivrette in French; nigella in Italian; schwarzkummel in Germany; neguilla or
pasinara in Spanish; kolongi in Turkish; jinten hitan in Indonesia and Malaya; kala zira,
kalongi, krishanjirka, mangrail and many other vernacular names in India.
Nigella occurs wild in India and has been used as a condiment from ancient times. Nigella
is quoted as black cumin in many texts and, because of similarity in common names, may be
confused with other spices of family Apiaceae, viz. Siah Zira (literally black cumin – Carum
carvi L.), Kala Zira (literally black cumin – Bunicum persicum Bioss. Fedtsch syn. Carum
bulbocastum Koch.). Botanically and structurally, Nigella seed is altogether different from
the above seed spices and belongs to a different family. To avoid such confusion, it is most
appropriate to call the spice Nigella. The seeds of Nigella have been used as spices from
ancient times in India when preparing pickles, as one of the ingredients, has the properties
of a preservative. India is known to be the largest producer of Nigella in the world. The other
producing countries are Sri Lanka, Bangladesh, Nepal, Egypt, Iraq and Pakistan. In India,
© 2004, Woodhead Publishing Ltd
it is commercially cultivated in Punjab, Himachal Pradesh, Madhya Pradesh, Bihar,
Jharkhand, Assam, West Bengal and Andhra Pradesh (Vijay and Malhotra, 2002). Exact
information on its area, production and productivity is not available, but it is estimated to be
produced in an area of about 9000 ha area, with production of about 7000–8000 tonnes in
India. During the year 2000–2001, about 1960 tonnes of Nigella seed, valuing Rs. 1053 ×
105, was exported from India (Selven, 2002).
Nigella sativa L. belongs to the buttercup family (Ranunculaceae) and the order Ranales.
As per the conventional classification of spices, out of five types, viz. hot spices, mild spices,
aromatic spices, herbs and aromatic vegetables, Nigella is classified as a mild spice and, on
the basis of plant organs used, Nigella is illustrated as seed because the dried seeds are
mostly used as spices.
The Nigella plant is an erect, herbaceous annual plant, with height ranging from 30 to
60 cm. The leaves are compound 2–3 pinnatisect cut into linear or linear-lanceolate
segments, the leaves are greyish green, fine and feathery. The flowers are pale green when
young and light blue when mature, becoming pale blue or white later. The flowers are
bluish-white, solitary and terminal long peduncle without an involucre, beautiful because of
the development of carina, five sepals, petaloid, corolla absent, stamens numerous, five
carpels, partially united. The fruit is a capsule having many nectaries, generally 10, pocketlike, epicalyx present. The seeds are trigonous, black, rugulose-tubercular. The seeds are
small, matt-black grains with a rough surface and an oily white interior. They are roughly
triangulate, 1.5–3 mm long (Chopra, 1998; Malhotra, 2004a). Nigella seeds possess an
aroma resembling strawberries when crushed. The seeds are similar to onion seeds. The
seeds are slightly bitter and peppery with a crunchy texture. The other closely related
species, Nigella damascena L. and Nigella arvensis L., are mostly used as ornamental plants
and in medicines. India is the largest producer and exporter of Nigella seeds in the world.
13.2
Chemical structure
Nigella seeds are aromatic and contain a disagreeable odour. The composition varies with
the variety, region and the age of the product. The nutritional constituents of Nigella seed
from Europe and Ethiopia are given in Table 13.1.
The different chemical constituents present in Nigella seeds are :
• 0.5% volatile oil in seeds and seven main constituents (approx.) are p-cymene 31%,
thymoquinone 25%, ethyl linoleate 9%, α-pinene 9%, ethyl hexadecanoate 3%, ethyl
oleate 3% and β-pinene 2% (Weiss, 2002)
• The other chemical constituents found in Nigella seed are glucosides, melanthin and
melanthingenin, bitter substances and a crystalline active principle nigellone, essential
oils, fixed oil, resins and tenins.
• The amino acids present in dormant seeds are crystine, lysine, aspartic acid, glutamic
acid, alanine and tryptophan.
• The fatty acids of the oil present are myristic, pimitic, stearic, oleic and linoleic. The
component glycerides of the oil are trillinolein, oleodilinolein, dioleolinolein, palmitooleo-linolein and stearo-oleolinolein. Glycerides of some volatile acids are present in the
oil in small quantities, tannins, resins, proteins, reducing sugars, cystine, lysine, aspartic
acid, leucine but asparagines are not present (Prajapati et al., 2003).
The chemical structure of active principle nigellone is shown in Fig. 13.1 below (Harborne
et al., 1999).
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Table 13.1 Nutritional constituents of Nigella seed (per 100 grams)
Constituents
Moisture (g)
Protein (g)
Fat (g)
Carbohydrate (g)
Fibre (g)
Ash (g)
N (g)
Na (g)
K (g)
Ca (g)
P (g)
Fe (mg)
Thiamine (mg)
Niacin (mg)
Pyridoxine (mg)
Tocopherol (mg)
European seed
Ethiopian seed
4
22
41
17
8
4.5
–
0.5
0.5
0.2
0.5
10
1.5
6
0.7
34
6.6
13.8
32.2
–
16.4
7.5
2.2
–
–
0.5
0.6
17
0.62
9.5
–
–
Source: Takruri and Damah (1993), Nergiz and Ottles (1993).
Fig. 13.1
Nigellone (chemical formula: C10H13NO3 and molecular weight: 195.22).
13.3 Cultivation
Nigella is known to grow wild and cultivated in India, Egypt and the Middle East. It is
primarily exported from India and Egypt. Plants are frost sensitive at any growth stage and
this limits its range in Europe and in highland areas of the tropics. In the Northern
Hemisphere, Nigella is sown in late spring–early summer, but in regions with wet and dry
seasons, just after the first rains. Regional cultivars can be grown from sea level to 2500 m.
Cultivars able to withstand considerable moisture stress have developed in North Africa and
West Asia. Nigella is often intercropped with barley, wheat in Ethiopia and strip cropped in
North Africa and elsewhere (Weiss, 2002). Nigella is a cool season crop, requiring a frostfree growing season and is cultivated in the northern plains, central and peninsular region of
India during the winter season. Fairly warm weather during sowing with a temperature of
20–25°C is desirable. Cold weather is congenial for the early growth period and the crop
requires warm sunny weather during seed formation (Pruthi, 2001; Malhotra, 2002).
Nigella can thrive on a wide range of soils, which are rich in organic matter and free from
waterlogging. However, loamy, medium to heavy soils with a better fertility level are most
© 2004, Woodhead Publishing Ltd
suitable. Nigella is propagated by seed. Seeds are sown at row spacing of 30 cm and plant
spacing of 15–20 cm and a seed rate of 8 kg/ha is required. Under Indian conditions, sowing
during the month of October has been found appropriate. The ripe seeds germinate relatively
quick and germination time is normally 12 days (Malhotra, 2001, 2002).
Light irrigation should be given immediately after sowing if initial moisture is low.
Irrigation should be given at 5–6 day intervals initially and thereafter at 10–15 days,
depending upon the weather conditions and soil type. Flowering and seed formation are two
important stages requiring irrigation. The general manure and fertilizer recommendations
under normal field conditions may be followed. At the time of land preparation 10–15
tonnes/ha well-rotted manure, 30 kg N, 60 kg P2O5 and 20 kg K2O/ha should be applied.
Another dose of 30 kg nitrogen in two portions after 40 and 60 days of sowing should be top
dressed (Malhotra, 2002). No serious disease except root rot has been observed. This is
caused by a Rhizoctonia and Fusarium complex. The symptoms start with yellowing and
drying of leaves, resulting in premature drying of plants, which drastically reduces the yield.
No perfect control measures are available but incidence can be minimized by treating seeds
before sowing, deep summer ploughing and adopting proper crop rotation. Aphids have also
been observed. In Ethiopia, the larvae of armyworm Spodoptera litura and Cercospora leaf
spot (Cercospora nigellae) have been reported to cause damage to the crop. Suitable
chemical controls measures are available. The Nigella crop takes 140–160 days to reach
maturity. The crop should be harvested when the seed have attained full maturity in capsule
and have turned to full black colour. Delay in harvesting may cause shattering of seeds. An
average yield of 600–800 kg can be obtained from one hectare of land (Malhotra, 2003b).
13.3.1 Cultivars
The flowers of Nigella sativa L. are protandrous and self-fertile. Being entomophilous,
cross-pollination occurs through insects. The variability for yield and quality characters are
seen frequently among the cultivars and within the same cultivar. The farmers cultivate local
cultivars and the available cultivars have been developed through selection from land races.
As well as India and Egypt, Nigella is cultivated in Sri Lanka, Bangladesh, Nepal, Egypt,
Iraq and Pakistan on a smaller scale. Regional cultivars are more popular in these areas.
India is the largest producers of Nigella and farmers are reported to grow local cultivars.
Recently, in India two high-yielding varieties, Azad Kalongi from Kanpur (Srivastava and
Tripathi, 2000) and AN-1 from the National Research Centre on Seed Spices, have been
developed (Malhotra, 2004a).
13.4 Main uses in food processing
The dried seeds are the only commercially important product and the essential oil is of minor
importance. Nigella seeds are used in India and the Middle East as a spice and condiment and
occasionally in Europe as both a pepper substitute and a spice. They are widely used in
Indian cuisines, particularly in mildly braised lamb dishes such as korma. Nigella is also
added to vegetable and dhal (lentil) dishes as well as in chutneys. The seeds are sprinkled on
to naan bread before baking. Nigella is an ingredient of some garam masalas and is one of
the five spices in panch phoran. This famous Bengali origin spice mix consists of equal parts
of five spices such as cumin, fennel, mustard, fenugreek and Nigella seeds mixed together
without roasting or grinding. In the Middle East Nigella is added to bread dough and is an
essential constituent of the Middle East choereg rolls. The dried seeds of Nigella are the
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major commercial product being used in foods, pickles, baked goods, confectionery,
pharmaceutical and perfumery industry. Owing to preservative qualities, the seeds of
Nigella have been used as a spice from ancient times in the preparation of pickles, and seeds
are scattered between folds of linen and wool to stop insect attack. The major processed
products from Nigella seed are Nigella oil and fixed oils.
Nigella essential oil can be extracted from the crushed seeds by the steam-distillation
method. The two kinds of oils, essential oil (volatile oil) and non-volatile fatty oils, are
extracted. Nigella seed contains 0.5% volatile oil and about 31% of the fatty oil also called
fixed oil. The essential oil is yellowish-brown in colour and has an unpleasant odour. The
fatty oil obtained by the expression of seeds is reported to be used for edible purposes.
Extraction with benzene and subsequent steam distillation of the extract to remove the
volatile yields the fixed oil. Nigella oleoresin can also be prepared but is not popular due to
its low commercial value. Nigella has its use in folk medicines in India and Greece, as
explained below. Nigella seed, powder and oil are used as adjuncts for flavouring foods, as
preservative in confectioneries and in the pharmaceutical industry. Nigella oils are used as
a stabilizing agents for edible fats (Pruthi, 2001). Every Indian house uses Nigella seeds as
a preservative in different types of homemade pickles.
13.5
Functional properties and toxicity
Nigella seed and oil are known to possess several pharmacological properties such as
detergent, sedative, anti-inflammatory and expectorant. From ancient times, Nigella,
because of its insect repellent properties, has been used as a seed spread in woollens and silk
clothes to protect them from insects and used like moth balls. The presence of the carboxyl
compound nigellone and non-carboxyl fractions are reported to protect guinea pigs against
histamine-induced broncho-spasm and phenolic fractions obtained from seeds have been
reported to be antibacterial. In Vitilago, Nigella powder is used as vinegar and applied on
spots followed by exposure to sunlight. A decoction of seeds mixed with sesame oil is used
externally in various skin eruptions. They are also used against scorpion sting. Preliminary
clinical trials indicate Nigella’s possible therapeutic use in some conditions of cough and
bronchial-asthma. Alcoholic extracts of the seeds show antibacterial activity against Micrococcus pyogenes var. aureus and Escherichia coli (Pruthi, 2001).
Nigella sativa L. has not shown the specific inhibitory activity against tyrosinase
(Mukherjee et al., 2001). The oil has microbial activity and has been investigated as
antimicrobial (Minakshi and Banerjee, 1999), antiococeptive (Abdel-Fattah et al., 2000)
and carminative (El-Dakhakhny, 2000). Nigella oils have played a significant role for
altering the liver damage induced by Schistosoma mansoni infection in mice and helped in
improving the immunological host system and to some extent with its antioxidant effect
(Mahmoud et al., 2002). Recent studies had revealed that extract of Nigella sativa L. has a
strong immunomodulatory and interferon-like activity (Medenica et al., 2000). It inhibits
cancer and endothelial cell progression, and decreases the production of the angiogenic
protein fibroblastic growth factor made by tumour cells.
Nigella is used in Indian medicine as a carminative and stimulant and is used against
indigestion and bowel complaints. It is also used to induce post-natal uterine contraction and
to promote lactation (Barbara, 2000). Nigella seeds are known from ancient Greece as a
remedy for headaches, toothaches and intestinal parasites. Prajapati et al. (2003) have
reviewed Nigella with many medicinal properties such as thermogenic, aromatic, carminative, diuretic, emmenagogue, anodyne, antibacterial, anti-inflammatory, deodorant,
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appetizing, digestive, anthelmintic, constipating, sudorific, febrifuge, stimulant, galactagogue and expectorant. It is also useful in skin diseases, haemorrhoids, cephalalgia,
jaundice, inflammation, fever, paralysis, ophthalmia, halitosis, anorexia, dyspepsia, flatulence, diarrhoea, dysentery, cough, amenorrhoea, dysmenorrhoea, helminthiasis especially
tapeworm, strangury, intermittent fevers, agalaetia and vitiated conditions of vāta and
kapha in the Indian Ayurvedic system of medicines.
The seeds are found to contain melanthin, a substance allied to helleborin and, like
saponin, possessing emulsifying powers. The seeds are employed as a corrective of
purgatives and other medicines and are believed to possess diuretic, anthelmintic and
emmenagogue properties, useful in indigestion, loss of appetite, fever, diarrhoea, dropsy,
puerperal diseases, etc. They have a definite action as a galactagogue and are therefore given
to recently delivered women in combination with other medicines. The use of the seeds to
protect clothing from insect damage is common all over India. For this purpose the seeds are
mixed with powdered camphor as a preservative. The seeds have also antibilious property
and are administered internally to arrest vomiting. The seeds are fried, bruised, tied in a
muslin bag and smelt to give relief from cold and catarrh of the nose by constant inhalation.
Some of the native Indian medical preparations as reviewed by Nadkarni (2001) are
given below:
• In intermittent fever Nigella seeds slightly roasted are recommended to be given in twodrachm doses with the addition of an equal quantity of treacle.
• In doses of 10–20 grains, Nigella seeds have a well-marked emmenagogue effect, useful
in dysmenorrhoea and in large doses may induce abortion.
• In loss of appetite and distaste for food, a confection made of Nigella seeds, cumin seeds,
•
•
•
•
black pepper, raisins, tamarind pulp, pomegranate juice and sonchal salt with treacle and
honey is said to be very useful.
In the after-pains of puerperal women, the administration of Nigella seeds with the
addition of long-pepper, sonchal salt and wine have proved useful.
In puerperal diseases such as fever, loss of appetite and disordered secretions after
delivery, the following preparation called pancha jiraka paka is used. It consists of seeds
of Nigella, cumin, anise, ajowain, carum, Anethum sowa, fenugreek, coriander, ginger,
long pepper, long pepper root, plumbago root, habusha (an aromatic substance), dried
pulp of Ziziphus jujuba, root of Aplotaxis auriculate and Kamala powder. To each 10 g,
add treacle 1000 g, milk one seer (about 1 litre), butter 40 g. Boil them together and
prepare a confection. Dose is about a drachm every morning.
Other uses as reviewed by Weiss (2002) are as follows:
Crushed seeds in vinegar are applied to skin disorders such as ringworm, eczema and
baldness.
In Egypt, a tea made from powdered Nigella seeds fenugreek, garden cress, Commiphora
spp. and dried leaves of Cleome spp., Abrosia maritina L. and Centaurium pulchellum
(SW) Druce is used to treat diabetes.
The Nigella seed yields a volatile oil containing melanthin, nigelline, damascene and tannin.
Melanthin is toxic in large dosages and nigelline is paralytic, so this spice must be used in
moderation. The traditional use of Nigella seeds have been supported by Zaoui et al. (2002a)
for treatment of dyslipidaemia; the hyperglycaemia and related abnormities, however,
indicate a relative toxicity of this plant. In another report, Zaoui et al. (2002b) have reported
acute and chronic toxicity of Nigella sativa fixed oil. The methanol extract from related
species Nigella damascene seeds showed a high oestrogenic activity. Among the purified
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phenolic compounds tested, the phenolic ester 1-o-(2,4-dihydroxy) benzolglycerol showed
the strongest oestrogenic activity owing to the presence of flavonoid compounds (Agardi et
al., 2000). It has been said that love-in-the-mist (Nigella damascene) should never be used
as a substitute for Nigella sativa (Chevallier, 2001).
13.6
Quality specifications and adulteration
13.6.1 Specification for whole seed
The quality of Nigella seed mainly depends on appearance: matt-black seeds, oily white
interior and roughly triangulate, 1.5–3 mm long, uniformity in size, shape and texture. The
odour in Nigella seeds when crushed resembles strawberry. Some authors have mentioned
its smell is similar to oregano or carrots.
The Indian Agmark grade specifications for Nigella seeds with minimum specific quality
indices as laid down under the Prevention of Food Adulteration Indian Act (PFA standards)
for Nigella seeds are given below:
•
•
•
•
•
•
•
•
Seed moisture = not more than 11% by weight.
Total ash = not more than 6% by weight.
Ash insoluble in acid = not more than 1% by weight.
Organic extraneous matters = not more than 3% by weight.
Inorganic extraneous matters = not more than 2% by weight.
Volatile oil = not less than 1% (v/w).
Ether extract (crude oil) = not less than 35% (v/w).
Alcoholic acidity as oleic acid = not more than 7% (v/w).
Nigella seed has not received a place in ASTA, ESA and other ISO specification lists. It has
lesser demand in European and American countries. India has been exporting to neighbouring countries, the Middle East and Gulf states and satisfies a demand from the many
expatriate Asian workers.
Nigella powder is produced by grinding dried, cleaned and sterilized seed. After
sieving through the required mesh size, the powder should be packed in airtight containers. The freeze grinding technique can be used to avoid the loss of flavour during heat
grinding. The powder is whitish creamy in colour with an aroma like strawberry. The
whole Nigella seed specification should be strictly followed in addition to seed powder
quality specifications.
13.6.2 Volatile oil and fixed oils
The volatile oil content of Nigella seed averages 0.5% to 1.4% and it contains, primarily,
glucosides, melanthin and melathingenin, a bitter substance and a crystalline active
principle nigellone. The aroma of Nigella oil is warm, spicy and fatty and its flavour is
strawberry-like with a burning sensation. The volatile oil of Nigella is yellowish-brown with
an unpleasant flavour. The physiological properties of Nigella oil are given below (Pruthi,
2001):
•
•
•
•
Specific gravity at 15°C = 0.875 to 0.886.
Refractive index at 20°C = 1.4836 to 1.4844.
Optical rotation at 20°C = +1.43 to +2.86.
Acid value = up to 1.9.
© 2004, Woodhead Publishing Ltd
• Ester value = 1.0 to 21.6.
• Ester value (after acetylation) = 15 to 73.
• Solubility = 2 to 4.5 or more volumes of alcohol.
The fixed oils are also extracted from Nigella seeds. The fatty oil obtained from seeds is used
for edible purposes. Extraction with benzene and subsequent steam distillation of extract to
remove volatile oil gave about 31% of reddish-brown, semi-drying oil with following
characteristics:
•
•
•
•
•
•
•
specific gravity at 25°C = 0.9152.
refractive index at 21°C = 1.4662.
acid value = 42.83.
saponification value = 199.6.
iodine value = 17.6.
Reichert–Meissl value = 3.9%.
unsaponifiable matter = 0.03%.
Nigella oleoresins can be extracted from seed but have little commercial value. Such
oleoresins do not find a place in ASTA, ESA and other ISO specification lists.
13.6.3 Adulteration
Nigella seed is available both as whole or in ground form. The whole seed is subject to
adulteration by onion seeds, because of their similarity with Nigella seeds. Onion seeds lose
viability after one year and such unused seeds are adulterated with Nigella seeds. The
exhausted seed or spent seed after oil extraction is also adulterated in whole seed or ground
form. The chaff oil is also added to the essential oil extracted from seeds. The range of
essential oil is 0.5–1.4% and should contain melangin as the major content, which should not
go below 30%. A high ratio of eicosadienoic acid to eicosamonoenoic acid, combined with
a high level of CO2 fatty acids, is a characteristic of Nigella seed oils and could be used to
identify genuine oil (Weiss,2002). The adulterants can be detected through chromatographic techniques using the specifications explained here.
The quality standards as laid down under the Prevention of Food Adulteration (PFA) Act
and Rules summed up to 1997 by Ministry of Health, Government of India for whole Nigella
seeds and powder are given below (Anon., 1998).
Whole seed:
• Whole means the dried seeds of Nigella sativa L.
• Extraneous matter should not exceed 7% by weight.
• The edible seeds other than cumin black shall not exceed 5% by weight.
• Seed should be free from added colouring matter.
Powder:
• Powder means grinding the dried seeds of Nigella sativa L.
• Moisture: not more than 12% by weight.
• Total ash: not more than 7% by weight.
• Ash soluble in dilute HCL: not more than 1.5% by weight.
• Volatile oil: not less than 0.5% (v/w).
• It should be free from added colouring matter.
© 2004, Woodhead Publishing Ltd
13.7 References
ABDEL-FATTAH, A.F.
(2000), Antiococeptive effects of Nigella sativa oil and its major component
thymoquinone in mice. European J. Pharmacology 400(1): 89–97.
AGARDI, E, CILLO, F, FICO, G. AND TOME, F. (2000), Estrogenic activity of flavanoid compounds of
Nigella damascena seeds. Phytomedicine 7(Suppl II): 69.
ANON. (1998),PFA Specifications, upto 1997–98, DGHS, Ministry of Health, Government of India,
A.05.10.01–10.
CHEVALLIER, A.(2001), Encyclopaedia of Medicinal Plants. Dorling Kindersley, London, p. 215.
CHOPRA , G.L. (1998), Angiosperms. Pradeep Publications, Jalandhar, India, pp. 55–6.
EL-DAKHAKHNY, M. (2000), Effect of N. sativa oil on gastric secretion and ethanol induced ulcer in rats.
J. Ethnopharmacology 72(1/2): 299–304.
HARBORNE, J.B., BAXTER, H. AND MOSS, G.P. (1999), Phytochemical Dictionary – A Handbook of
Bioactive Compounds. Taylor and Francis, London, p. 351.
JANSEN, P.C.M. (1981), Spices, Condiments and Medicinal Plants in Ethiopia, Their Taxonomy and
Agricultural Significance. Centre for Agricultural Publishing and Documentation, Wageningen,
The Netherlands.
MAHMOUD, M.R., EL-ABHAN, H.S. AND SALEH, S. (2002), The effect of N. sativa oil against the liver
damage induced by Schistosoma mansoni infection in mice. J. Ethnopharmacology 79(1): 1–11.
MALHOTRA, S.K. (2001), Research activities. Seed Spices Newsletter I(1):1–6.
MALHOTRA, S.K. (2002), Nigella cultivation practices (in Hindi). NRCSS, Ajmer. Extension Folder No.
7, pp. 1–4.
MALHOTRA, S.K. (2004a), Underexploited seed spices. In Spices, Medicinal and Aromatic Crops. J.
Singh (ed.) University Press, Hyderabad, India (in press).
MALHOTRA, S.K. (2004b), Minor seed spices 2 – Parsley, caraway, black,caraway and nigella. In Fifty
Years of Spices Research in India. P.N. Ravindran (ed.) IISR, Calicut, India ( in press).
MEDENICA, R, JANSSENS, J, TARASENKO, A., LAZOVIC, G., CORBITT, W., POWELL, D., JOCIC, D. AND
MUJOVIC, V. (2000), Anti-angiogenic activity of nigella sativa plant extract in cancer therapy. Proc.
Annual Meeting Am. Assoc. Cancer Res. 38: A1377, 1997.
MINAKSHI, D.C. AND BANERJEE, A. (1999), Antimicrobial screening of some Indian spices. Phytotherapy
Research 13(7): 616–18.
MUKHERJEE, P.K., BADANI, S., WAHILE, A.M., RAJANI, S. AND SURESH, B. (2001), Evaluation of
tyrosinase inhibitary activity of some Indian spices. J. Natural Remedies 1(2): 125–9.
NADKARNI, K.M. (2001), Indian Plants and Drugs with their Medicinal Properties and Uses. Asiatic
Pub. House, Delhi, India, pp. 259–60.
NERGIZ, C. AND OTTLES, S. (1993), Chemical composition of N. sativa seeds. Food Chemistry 48: 257–
61.
PRAJAPATI, N.D., PUROHIT, S.S., SHARMA, A. AND KUMAR, T. ( 2003), A Handbook of Medicinal Plants.
Agribios India, Jodhpur, India, pp. 362–3.
PRUTHI, J.S. (2001), Minor Spices and Condiments. ICAR, New Delhi, pp. 1–782.
SRIVASTAVA, J. P. AND TRIPATHI, S.M. (2000), Breeding of seed spices – Nigella (Nigella saliva L.) In
Proc. Centennial Conference on Spices and Aromatic plants, 20–23 September, 2000, held at IISR
Calicut, p. 84.
SELVEN, T.M. (2002), Arecanut and Spices Database. Directorate of Arecanut and Spices Development,
Calicut, Kerala, India, pp. 1–105.
TAKRURI, H.R. AND DAMAH, M.A. (1993), Study of nutritional value of black cumin seeds (N. sativa).
J. Science of Food and Agri. 76: 404–10.
VIJAY, O.P. AND MALHOTRA, S.K. (2002), Seed spices in India and world. Seed Spices Newsletter 2(1):
1–4.
WEISS, E.A. (2002), Spices Crops. CABI Publishing, Wallingford, pp. 356–60.
ZAOUI, A., CHERRAH, Y., ALAOUI, K., MAHSSINA, N., MAROUCH, H. AND HASSAN, M. (2002a), Effect of
N. sativa fixed oil on blood homoeostasis in rat. J. Ethnopharmacy 79(1): 23–4.
ZAOUI, A., CHERRAH, Y., MAHSSINA, N., ALAOUI, K., MAROUCH, H. AND HASSAN, M. (2002b), Acute and
Chronic toxicity of N. sativa fixed oil. Phytomedicine 9(1): 69–74.
© 2004, Woodhead Publishing Ltd
14
Oregano
S. E. Kintzios, Agricultural University of Athens, Greece
14.1. Introduction and description
Oregano is the common name for a general aroma and flavour primarily derived from a
plethora of plant genera and species used all over the world as a spice, but usually refers to
the genus Origanum, the European oregano, the name of which is derived from the Greek
words oros, mountain and hill, and ganos, ornament. At least 61 species of 17 genera
belonging to six families are mentioned under the name oregano. The family Lamiaceae
(Labiatae) is considered to be the most important group containing the genus Origanum that
provides the source of well-known oregano spices – Turkish and Greek types. Two genera
of the Verbenaceae family (Lanata and Lippia) are used for production of oregano herbs.
The other families (Rubiaceae, Scrophulariaceae, Apiaceae and Asreraceae) have a restricted
importance. However, we frequently encounter the herbs of the above-mentioned families
under the name of oregano in the market (Bernath, 1996).
14.1.1 Botanical characteristics
Oregano is generally considered as a perennial herb, with creeping roots, branched woody
stems and opposite, petiolate and hairy leaves (Grieve, 1994). The flowers are in corymbs
with reddish bracts, a two-lipped pale purple corolla and a five-toothed calyx. In moderate
climates, the flowering period extends from late June to August. Each flower produces,
when mature, four small seed-like structures. The foliage is dotted with small glands
containing the volatile or essential oil that gives the plant its aroma and flavour (Simon et al.,
1984).
14.1.2 Taxonomy and geographical distribution
During the past 150 years, more than 300 scientific names have been given to fewer than 70
presently recognized Origanum species, subspecies, varieties and hybrids. Within the genus
Origanum, and based on a diverse palette of morphological characters, such as length of
stems, indumentum of stems and leaves, number of sessile glands on leaves, arrangement of
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verticillasters, arrangements, number and length of branches, Ietswaart (1980) recognized 3
groups, 10 sections, 38 species, 6 subspecies and 17 hybrids. Since then, 5 more species
(Duman et al., 1995; Danin and Künne, 1996; Skoula and Harborne, 2002) and one more
hybrid (Duman et al., 1998) have been recognized, raising the number of species to 43 and
the number of hybrids to 18.
Ietwaart’s three groups are classified as follows.
• Group A has two or one-lipped, rather large, calyces 4–12 mm long. Bracts are rather
large 4–25 mm long, membranous, usually purple, sometimes yellowish-green, more or
less glabrous.
• Group B has two or one-lipped, rather small, calyces 1.3–3.5 mm long. Bracts are rather
small 1–5 mm, leaf-like in texture and colour, more or less hairy.
• Group C has calyces with five (sub)equal teeth.
The members of the genus are mainly distributed around the Mediterranean region: 35 out
of 43 occur in the East Mediterranean, exclusively (Greuter et al., 1986); four species are
found restricted in the West Mediterranean, while three are endemic to Libya. In addition,
hybrids that have been found when Origanum species co-occur, either in natural or in
artificial conditions. Often hybrids have been considered initially as species, as in the case
of Majorana leptoclados (Origanum × minoanum), Origanum paniculatum Koch. (Origanum
× aplii Boros), Amaracus lirius Hayek (Origanum × lirium Heldreich ex Halacsy) and others
(Skoula and Harborne, 2002).
14.2
Chemical structure
14.2.1 Chemical composition of Origanum species and their volatile oils
Although abundant chemical compounds have been isolated from oregano, the most
important group, from a commercial and application point of view, refers to its volatile oils,
basically composed of terpenoids. A comprehensive review of the composition of a
‘standard’ essential oil is given in Table 14.1. However, composition may vary significantly
among different genotypes. Oregano species are rich in phenolic monoterpenoids such as
carvacrol (Fig. 14.1) (and secondarily thymol, Fig. 14.2), while species rich in bicyclic
monoterpenoids cis- and trans-sabinene hydrate (Fig. 14.3) are commercially designated as
marjoram. It is quite easy to distinguish the difference between the pungent smell of oregano
and the sweet smell of marjoram. In the first group are a number of chemically related
compounds such as γ-terpinene (Fig. 14.4), p-cymene, thymol and carvacrol methyl ethers,
thymol and carvacrol acetates; also compounds such as p-cymenene, p-cymen-8-ol, pcymen-7-ol, thymoquinone and thymohydroquinone are also present. In the second group,
α-thujene, sabinene, cis- and trans-sabinene hydrate acetates, cis- and trans-sabinol and
sabina ketone can also be found (Skoula and Harborne, 2002).
Other chemical groups that are commonly detected in Origanum species are acyclic
monoterpenoids such as geraniol, geranyl acetate, linalool, linalyl acetate and β-myrcene;
bornane-type compounds such as camphene, camphor, borneol, and bornyl and isobornyl
acetate; and sesquiterpenoids, such as β-caryophyllene, β-bisabolene, β-bourbonene,
germacrene-D, bicyclogermacrene, α-humulene, α-muurolene, γ-muurolene, γ-cadinene,
allo-aromadendrene, α-cubebene, α-copaene, α-cadinol, coryophyllene oxide and
germacrene-D-4-ol.
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Table 14.1 Comprehensive composition of oregano essential oil
Cymyl- compounds
p-cymene
p-cymenene
p-cymen-8-ol
Carvacrol
Carvacrol acetate
Carvacrol methylether
γ-terpinene
Thymol
Thymol acetate
Thymohydroquinone
Thymoquinone
Sabinyl- compounds
Sabinene
Sabinene hydrate
cis-sabinene hydrate
trans-sabinene hydrate
cis-sabinene hydrate acetate
trans-sabinene hydrate acetate
cis-sabinol
trans-sabinol
Sabina ketone
Sabinyl acetate
Thujene
Acyclic compounds
Geraniol
Geranyl acetate
Linalool
Linalyl acetate
β-myrcene
Sesquiterpenoids
allo-aromadendrene
β-bisabolene
β-bourbonene
γ-cadinene
α-cadinol
β-caryophyllene
Caryophyllene oxide
α-copaene
β-cubonene
Germacrene-D
Germacrene-D-ol
Bicyclogermacrene
α-humulene
α-muurolene
γ-muurolene
Diterpenoids
Akhdarenol
Akhdardiol
Akhdartriol
Isoakhdartriol
Triterpenoids
β-amyrin
Betulic acid
Betulin
Methyl-3β-21α-dihydroxyurs-12-en-28olic acid
Oleanolic acid
Ursolic acid
Uvaol
Bornyl- compounds
Borneol
Bornylacetate
Camphene
Camphor
Isoborneol
Isobornyl aceate
14.2.2 Chemotaxonomy
From a chemotaxonomical point of view, the qualitative variation of the volatile compounds
at the infrageneric level is quite considerable. At the infraspecific level, it has been reported
that O. vulgare ssp. hirtum plants produce fewer essential oils during the cool and wet
vegetative period and more during the warm and dry flowering period, and essential oil yield
decreases thereafter, as leaves get older and drier. In addition, the concentration of p-cymene
and γ-terpinene fluctuate enormously according to season (Poulose and Croteau, 1978;
Skoula et al. unpublished data; Skoula and Harborne, 2002). The decline in total essential
oil and of thymol or carvacrol, which occurs in the autumn naturally, can be mimicked by
growing O. syriacum in short days (Putievsky et al., 1996); Similarly, O. majorana grown
© 2004, Woodhead Publishing Ltd
Fig. 14.1 Carvacrol.
Fig. 14.2 Thymol.
Fig. 14.3
(a) Sabinene, (b) cis- and (c) trans-sabinene hydrates.
Fig. 14.4 γ-terpinene.
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in controlled conditions under short days yield fewer essential oils (Circella et al., 1995).
Kokkini et al. (1997) reported high content of p-cymene in the essential oils of wild
O. vulgare ssp. hirtum collected in autumn.
Besides the qualitative variation of the volatile compounds at the infrageneric level, there
is considerable quantitative variation at the infraspecific level. Remarkable chemical
variations have been observed not only between but also within populations and accessions.
For example, single plant investigations of a grouping of O. vulgare ssp. and their offspring
resulted in an unexpected differentiation into chemotypes, including one with a marjoramlike profile, but growth characteristics and winter hardiness of a O. vulgare ssp. (Marn et al.,
1999), whereas carvacrol contents ranging from traces up to 95% of the essential oil are
described (Kokkini et al., 1991).
14.3 Production and cultivation
14.3.1 Growth habit of wild oregano populations
As a perennial species, oregano grows spontaneously in areas across the Mediterranean
region, particularly in high locations. In these areas oregano is harvested mainly from wild
populations, once or twice a year, at flowering stage. The reported life zone of marjoram
(Origanum majorana L.), is 6–28ºC with an annual precipitation of 0.5–2.7 m and a soil pH
of 4.9–8.7. The plant is adapted to well-drained, fertile loam soils. The cold-sensitive plant
cannot survive northern climates.
Origanum vulgare L., and the subspecies O. vulgare subsp. vulgare, O. vulgare subsp.
viride and O. onites, originate from the Mediterranean and are closely related to marjoram.
They grow to a height of about 20 cm, with woody stems and dark green leaves around 2 cm
long. The plants protect the inclined soils, and are quite tolerant to cold and dryness. During
the winter the aerial parts are destroyed, but the roots maintain their vitality for revegetation
in spring.
Oregano grows in medium soils, and in areas with high elevation and cool summer
(Makri, 2002). Plants seed in warm soil in late summer and can be moved outdoors after
three to four months. Oregano is best treated as an annual in cold climates where it will not
over-winter well. When grown as a perennial, roots should be divided every three years for
best growth and flavour. Older plants will do well as a potted plant as long as they receive
sufficient sunlight. As with most herbs, desiccated plant parts should be removed as
frequently as necessary (Sarlis, 1994). Commercial material of oregano (O. vulgare) is
partially collected from wild plants even today. To avoid the disadvantages of exploiting
oregano directly from the wild, efforts have been made in its domestication and cultivation.
Growing wild oregano is rather easy. It grows well in shade; the cultivated subspecies O. v.
hirtum does not.
14.3.2 Cultivation
For cultivation, marjoram is both seeded directly and transplanted into fields. Oregano has
a spreading root system and is usually propagated by seed or cuttings, the latter being
removed in late spring once the leaves are firm enough to prevent wilting when placed in
sand (average shoot length: 30 cm). Well-rooted cuttings are placed in the ground about
30 cm apart or planted outside in pots. If seeds are used, they should be sown in a seedbox
in spring and planted outside when seedlings are 7.5 cm tall. Old wood that becomes leggy
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should be cut out at the end of winter and plants should be replaced every four years or so
to prevent legginess. Pungency declines in rich soils, and after flowering.
Ploughing of the soil and fertilization with ammonium phosphate during November to
December is sufficient for oregano cultivation; under normal conditions, pest control can be
reduced to a simple weeding out (manually or by using pesticides) (Kintzios, 2002a; Makri,
2002) although aphids, thrips and red spider mites may occasionally present a problem
(Csizinszky, 1992). In addition, O. majorana can be severely affected by Alternaria and
Fusarium. There is scarce documentation on biological pest control in oregano, which needs
frequent (e.g. at least four times a year) mechanical weed control (Chiapparo, 1997;
Hammer and Junghanns, 1997). The lifespan of oregano is about five or six years and
usually one harvest is done in the first year and two in the following years. On average, the
yield ranges from 2.5 to 3.5 t/ha and the essential oil yield ranges from 0.5 to 1.5% of dry
weight (Bernath, 1996).
Cultivation practices may differ from one country to another: for example, Hungarian
and German farmers prefer to establish oregano plantations by means of seed propagation
(Hammer and Junghanns, 1997; Bernath, 1996), whereas their colleagues in the
Mediterranean Basin, Slovenia and the Federal Republic of Yugoslavia prefer to use stem
cuttings (Macko and Cok, 1989; Baricevic 1996; Putievsky et al., 1996). The percentage of
seed germination does not exceed 75% and declines rapidly with time. Germination occurs
over a relatively low temperature range, with an optimum temperature around 15–20°C
(Kozlowski and Szczyglewska, 1994; Thanos et al., 1995). Seedlings are usually planted
with a spacing of 50–60 cm between rows and 20–25 cm within rows (spacing within rows
may reach 40–45 cm in dry areas), therefore allowing for a plant density of approximately
3000 plants/ha. In humid areas, however, or under conditions of frequent irrigation, plant
densities up to 63 000 plants/ha have been reported. Irrigation is required only at the time of
planting and a few other times in the first year. In the following years, plants have developed
an efficient root system and thus no further irrigation is usually needed.
14.3.3 Harvest
Depending on irrigation frequency and, subsequently, yield, two or three harvests of the
crop are allowed annually. Harvesting the leaves and stem tips should start when plants are
at the flowering stage, beginning 10 cm from the ground. In dry climates, the best harvest
time to collect the highest amount of essential oil is when 50% of the plants in the field have
started flowering. In relatively small fields, harvest is usually done manually, mechanical
harvesting being recommended only for large fields.
Harvesting is generally accomplished at full bloom. Plant material is often dried in drying
sheets to avoid direct sunlight and thus preserve the green colour and aroma (Sarlis, 1994;
Makri, 2002).
After harvesting, plants are dried in the shade. Although drying under natural conditions
is a common procedure, drying ovens operating at 30–35ºC can also been used in commercialscale production. Moisture content of 7% (min.) to 12% (max.) is required (Kitiki, 1996).
Leaves should be dried in a warm, dry, shaded place, and stored in an airtight container.
Pääkkónen et al. (1990) studied the effect of different drying and storage methods on
oregano and marjoram. Marjoram was harvested at the time of bud formation and oregano
when in bloom. Herbs were either dried immediately after harvesting or were frozen and
stored at –20°C and freeze-dried within two weeks. For convection drying temperature was
35–37°C and for freeze-drying 30°C. The corresponding drying times were 24 and 12 hours.
The moisture content of fresh herbs was 85% for marjoram and 75% for oregano. After
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drying with heated air, the moisture content for marjoram was 9%, and 7% for oregano, but
only 5% after freeze-drying. The drying method did not affect the water-holding capacity of
the dried product, neither did it have any effect on either odour or the taste of dried oregano.
A detrimental effect of elevated storage temperature was obvious. In another study (Hälvä,
1987), the concentration of volatile oils in oregano decreased from 2.55% to 1.94% in the
drying process.
14.3.4 Breeding
As already mentioned in Section 14.2.2, there is yet limited knowledge in the biosynthesis
of the essential oil compounds and their inheritance, which would be useful for a more
effective selection and establishing a targeted breeding programme, and only some key
enzymes have been identified so far for carvacrol, thymol and linalool synthesis in
Origanum (Croteau and Karp, 1991; Franz and Novak, 2002). For all these reasons, wild
collection accompanied with quality and species maintaining assurance systems
(sustainability, good horticultural practice) and/or field production of reliable genotypes are
the future methods of choice for quality products. The enormous inter- and infraspecific
chemical polymorphism of Oregano sp. offers a wide range for selection towards the
production of specific monoterpenes as fine chemicals, new odour and flavour profiles, etc.
Crop improvement is highly recommended considering oregano’s widespread use and
the great difficulties that non-uniform material may cause to the commercial sector. Taking
into consideration both producers’ and users’ needs, efforts of any oregano breeding
programme should be directed to the improvement of the following targets: yield-related
parameters, e.g. growth habit, leaf/stem ratio, stress (salt, cold) tolerance, resistance to
diseases and quality-related parameters, e.g. better aromatic characteristics, colour (green is
preferred to grey), essential oil content (usually more than 2%) and composition, antioxidant
and antimicrobial properties. In particular, and as far as the composition of essential oils is
concerned, a high carvacrol or cis-sabinene-hydrate content is desired in oregano or
marjoram, respectively. Among agronomical traits, yield is one of the most important
parameters securing the necessary productivity for competing on the market. The variation
between single plants can range between approx. 10 g dried leaf/flower-fraction per plant up
to 250 g (Marn et al., 1999). This progress in yield can also be obtained within a relatively
short time of breeding.
To achieve these goals, selection and hybridization methods, combined with analytical
controls on the variability encountered in the material, are the most appropriate tools for crop
improvement. Local strains of Origanum vulgare subspecies and O. majorana (Majorana
hortensis), as well as spontaneous hybrids (Origanum × majoricum, Origanum × intercedens),
are traditionally cultivated in many countries. In addition, several ornamental varieties are
also present on the market. Breeding of oregano started in relatively recent times. Breeding
work has focused mainly on O. majorana, O. syriacum, O. virens, O. vulgare subsp. hirtum
and some hybrids, by using chemotaxonomy results and male sterility as tools for controlled
crossings (Kheyr-Pour, 1981). In this context it is worth mentioning that oregano belongs to
the species with the smallest fruits, weighing only approx. 60 µg per seed (thousand seed
mass = 0.06 g) (Thanos et al., 1995). Because of this, direct sowing of oregano is difficult
and up to now planting has been preferred (Franz and Novak, 2002). Artificial pollination
is also difficult because of the small flower size and the high number of flowers within an
inflorescence. Selecting for higher seed weight will be the first step to enhancing the
production technique of direct sowing, since seed quality, germinability and vigour depend
on it.
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Systematic breeding programmes in several, mostly Mediterranean, countries are using
indigenous wild species as starting material and have already produced promising results
(Franz, 1990; Franz and Novak, 2002). Although few studies have yet been reported on the
tissue culture of oregano (Matsubara et al., 1996; Baricevic et al., 1997), such studies enable
biotechnological methods to be used for the enhancement of breeding activities (e.g. in vitro
selection for disease resistance, exploitation of somaclonal variation) (for a review see
Kintzios, 2002b).
14.4
Main uses in food processing and medicine
14.4.1 General
Oregano is used in meat, sausages, salads, stewings, dressings and soups. The food industry
uses oregano oil and oregano resin both in foods and in beverages and also in cosmetics.
Oregano oil is used in alcoholic beverages, baked goods, meats and meat products,
condiments and relishes, milk products, processed vegetables, snack foods, and fats and
oils. It is the most common spice for pizza. Along with black pepper, it is a common
ingredient of dressings and a good substitute for table salt. Marjoram, too, is used in many
foods and beverages in food industry; meat sauces, canned foods, vinegar, vermouths and
bitters are often seasoned with marjoram. It increases aroma in such vegetable dishes as pea
soup and other pea dishes, squash and stews made from mixed vegetables, mushrooms and
asparagus.
14.4.2 Dietary value
The dietary value of oregano is quite high: it contains significant amounts of vitamins E, B6,
riboflavin, niacin, folate, pantothenate and biotin (Holland et al., 1991). Relatively high
values (expressed as mg/100 g fresh leaves) have also been reported for vitamin C (45),
thiamin (0.07) and carotene (0.81). Lagouri and Boskou (1996) detected α-, β-, γ- and δtocopherol in a non-polar fraction of oregano extracts, with the γ-tocopherol content being
significantly higher than other tocopherol homologues. Oregano is also rich in mineral
elements such as potassium, calcium, magnesium, phosphorus, zinc, manganese, iron,
copper, sulphur, chlorine, iodine and selenium, whereas its sodium content is low. However,
Brune et al. (1989) reported that oregano inhibits iron absorption and the effect is caused
by its galloyl substances and the inhibition is in proportion to its content of galloyl
groups. Oregano also has a relatively modest energy and fat content (66 kcal/100 g and 2 g
fat/100 g, respectively). According to Gray et al. (1997), the concentration of oregano in
food can increase or reduce its palatability and intake compared with an unseasoned control
food.
14.4.3 Food-preserving properties
Apart from its dietary value, oregano is an effective antioxidant additive in different types
of foods, such as mayonnaise and French dressing (Chipault et al., 1956; Nakatani and
Kikuzaki, 1987; Baratta et al., 1998). This property is usually attributed to the high carvacrol
content of the spice (Tsimidou and Boskou, 1994), although additional compounds, such as
flavonoids may also be responsible (Vekiari et al., 1993).
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14.4.4 Medicinal uses
There are various reports on the traditional medicinal uses European oregano has as a
carminative, diaphoretic, expectorant, emmenagogue, stimulant, stomachic and tonic. In
addition, it has been used as a folk remedy against colic, coughs, headaches, nervousness,
toothaches and irregular menstrual cycles. Turkish villagers have traditionally used kekik
water, the aromatic water obtained after removing essential oil from the distillate of oregano
herbs, which has in recent years become a commercial commodity (Baser, 2002; Kintzios,
2002a). Although the monograph documentation of O. vulgare was submitted to the
German Ministry of Health, the staff responsible for phytotherapeutic medicinal domain –
Commission E – evaluated Origani vulgaris herba negatively (Banz. No. 122 from 6th July
1988), because of lack of scientific proof for a number of indication areas (Blumenthal,
1998). Nevertheless, many of the studies confirmed benefits of oregano for human health
and its use for the treatment of a vast list of ailments, including respiratory tract disorders
such as cough or bronchial catarrh (as expectorant and spasmolitic agent), in gastrointestinal
disorders (as choleretic, digestive, eupeptic and spasmolitic agent), as an oral antiseptic, in
urinary tract disorders (as diuretic and antiseptic) and in dermatological affections (alleviation
of itching, healing crusts, insect stings), viral infections and even cancer (for a detailed
review, see Baricevic and Bartol, 2002).
14.4.5 Microbiological quality and safety considerations
Although oregano can cause aversion symptoms during pregnancy (Hook, 1980), its
consumption is considered safe from the chemical point of view. However, considerations
have been frequently raised on the microbiological quality of preserved oregano. For
example, Mäkinen et al. (1986) and Malmsten et al. (1991) tested the microbiological
quality of marjoram and of oregano and detected moulds and aerobic spore-formers,
especially Bacillus cereus, in most samples (although at concentrations not high enough to
cause food poisoning). Coliforms and faecal streptococci were found in both freeze-dried
and air-dried samples, but only sporadically and at very low counts. Moulds and yeasts were
found in almost all samples, while increasing the storage time from one year to two increased
tenfold the number of aerobic spore-formers in freeze-dried and in air-dried oregano.
However, as demonstrated below, microbial contamination of oregano is not a common
source of concern, owing to the antimicrobiological properties of the herb.
14.5
Functional properties
14.5.1 Antioxidant properties
Oregano extracts have documented antioxidant and antimicrobial properties (Dorofeev et
al., 1989; Mirovich et al., 1989; Deighton et al., 1993), which have been presumably
attributed to phenylcarboxylic acids, such as cinnamic, caffeic, p-hydroxybenzoic, syringic,
protocatecholic and vanillic acids. Dietary supplies of antioxidants from Origanum species
have been considered as effective scavengers of the free radicals that are generated by
metabolic pathways in the body; however, limited industrial applications are often ascribed
to the characteristic oregano aroma and flavour that influence the sensorial characteristics of
processed food, so deodorization steps would be required (Nguyen et al., 1991; Moure et al.,
2001).
Taking these limitations into consideration, practical considerations on the use of
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oregano as stabilizers of edible oils or of finished meat products have been made by several
research groups (Baricevic and Bartol, 2002). Dry leaves of Origanum vulgare ssp. hirtum
showed a high antioxidant activity in olive oil and, besides their stabilizing effect, the
organoleptic quality of the olive oil was significantly improved by addition of oregano, as
assessed by Mediterranean consumer acceptability studies (Antoun and Tsimidou, 1997;
Charai et al., 1999). A significant increase in the oxidative stability of fried chips, measured
as the rate of peroxide formation during storage at 63ºC, was achieved both by addition of
ground oregano or its petroleum ether extracts (Lolos et al., 1999). In contrast with the
significant antioxidative and stabilizing effects of oregano extracts in lard and various oils,
no effect on the quality or shelf-life of the fat obtained from animals fed with oregano
additives or of meat and fat-containing food was observed (Vichi et al., 2001).
14.5.2 Antimicrobial properties
In conjunction with the antioxidant properties of the herb, there are abundant reports on the
microbial inhibitory effects of oregano essential oil or its components. These effects are
generally classified either as antifungal or antibacterial. According to general consensus,
there is a relationship between the chemical structure of the most abundant essential oil
components and their antifungal and anti-aflatoxigenic potency, which is, in addition,
strongly correlated with the concentration of the essential oil or active ingredient and pH of
the testing medium in vitro (Deans and Svoboda, 1990; Thompson, 1990; Biondi et al.,
1993; Baricevic and Bartol, 2002). Phenols are believed to be the most potent antimicrobials,
followed by alcohols, ketones, ethers and hydrocarbons (Bullerman et al., 1977; Hitokoto et
al., 1980; Hussein, 1990; Daw et al., 1994; Charai et al., 1996). In more practical terms,
ground oregano (at 2% concentration) was found to possess a strong antifungal potential
against several food-contaminating moulds, such as Alternaria alternata Keissler, Fusarium
oxysporum Schlecht, Penicillium citrinum, P. roqueforti, P. patulum, Aspergillus flavus and
A. parasiticus (Azzouz and Bullerman, 1982; Schmitz et al., 1993).
Phenolic compounds are probably responsible for the high inhibitory activity of carvacrol/
thymol chemotypes of oregano against fungal growth, conidial germination and production
of Penicillium species, such as P. digitatum (Daferera et al., 2000). In particular, monoterpene
components seem to have more than an additive effect in fungal inhibition. Phenolic
derivatives, present in essential oils, may also be involved in inhibition of yeast sporulation
through depletion of cellular energy by reduction of respiration (Baricevic and Bartol,
2002). Curtis et al. (1996) reported that carvacrol or thymol, when applied in concentrations
of more than 100 ppm led to a complete inhibition of fungal growth in vitro.
Although the antibacterial properties of oregano extracts are far less documented,
Hammer et al. (1999) found that O. vulgare (Australian origin) yielded one of the most
potent antibacterial agents among 52 investigated essential oils, which considerably inhibited
the growth of all tested microorganisms. Other reports (Biondi et al., 1993; Izzo et al., 1995)
demonstrated the inhibitory effects of oregano extracts against a number of Gram-positive
(such as Staphylococcus aureus and Bacillus subtilis) and Gram-negative bacteria (such as
Proteus vulgaris and Escherichia coli). These activities have been mainly attributed to
thymol and carvacrol. However, as also shown for the antifungal properties of the species,
it seems more appropriate to combine the antimicrobial efficacy of different food-preservative
compounds, creating synergistic effects, such as those reported by Pol and Smid (1999) for
carvacrol and nisin (a bactericidal peptide, used as a biopreservative in certain foods) against
Bacillus cereus and Listeria monocytogenes in vitro.
The antimicrobial value of oregano may exceed its scope of applications beyond the food
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industry: a therapeutic potency of essential oil of Origanum vulgare L. subsp. hirtum against
experimentally induced dermatophytosis in rats (infection with Trichophyton rubrum) was
found by Adam et al. (1998). Other studies demonstrated the promising applications of
oregano, its essential oil or isolated compounds, in plant protection, in post-harvest crop/
fruit protection or in apiculture, where species-specific fungi endanger the production
systems (for an extensive and detailed review, see Baricevic and Bartol, 2002).
14.6
Quality specifications and commercial issues
Although oregano has been known and used for centuries, it has only lately gained mass
popularity, largely because of its relationship with marjoram (O. marjorana), the popular
and botanical terms for both species having long been confused. While sweet marjoram was
one of the most popular herbs during the Middle Ages, oregano was scarcely cultivated,
probably because of the plant’s tendency to compete against other plants growing nearby.
On the other hand, wild oregano has been traditionally collected in Mediterranean countries
and in Mexico for use in many of the favourite dishes (e.g. for tomato-based sauces, lamb,
seafood, chilli peppers and almost any garlic flavoured dish). The rest of the world
discovered oregano after World War II, with the expansion of pizza consumption (and to a
lesser-degree, Mexican-style foods). Oregano consumption boomed from almost nil to a
consumption volume of over 500 000 tonnes, demonstrating a per capita increase of
importation into the USA of 3800% from 1940 to 1985 (Kintzios, 2002a). The European
Union imported more than 1000 tonnes of oregano in 1999 (Tsagadopoulos, 2002).
Product prices depend heavily on quality. The overall market of oregano is expanding,
and oregano is by far the biggest-selling herb today. Latest estimates put worldwide
production at about 10 000 tonnes. Turkey has a dominant position in the worldwide trade
of oregano (over two-thirds of the total production, with 3392 tonnes exported to the USA
in 1995), followed by Mexico, Greece and other Mediterranean countries. Greece has long
been a leading source and its product has traditionally commanded the highest prices;
nevertheless it has not always met demand. Though Italy harvests large amounts of oregano,
most of it is consumed domestically. The Mediterranean-type of product, as compared with
the Mexican, is a smaller leaf of somewhat lighter green colour and milder, sweeter flavour.
Compared with sweet marjoram, however, it is much stronger flavoured. The harvesting and
processing of oregano are similar in Mediterranean and Mexican areas. It is generally
accepted that the Greek oregano has the best essential oil quality, the main constituents of
which are carvacrol (the compound responsible for characterizing a plant as of the oregano
type) and/or thymol, accompanied by p-cymene and γ-terpinene. Mexican oregano oil
contains approximately equal amounts of carvacrol and thymol and smaller amounts of 1,8cineole and other compounds.
The herb is often sold by mesh size, indicating average particle size. In the USA, oregano
imports are roughly equal from both Mediterranean and Mexican species. Mexican oregano
is a much stronger, more robustly, ‘wild’ flavoured oregano. After cleaning, the leaves of
Mediterranean oregano come into a size of 30 or 60 mesh, with larger leaf particles giving
the choicest, more refined appearance. In Mexico, shippers often refer to their most refined
product as ‘Greek cut’. In the USA the herb is offered as ground or whole leaf oregano
(although not always in the original whole form). Beyond that, various mesh sizes may also
be available, each being the most appropriate choice for a particular use. Other important
species collected and marketed as European oregano include Thymus capitatus (Spanish
oregano), Origanum syriacum (Origanum maru Syrian marjoram or zatar) and Origanum
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virens. Additional species used in Mexico oregano include Lippia palmeri and Lippia
origanoides.
The original fresh material is the essential factor determining the quality of the dried
herbs. Nevertheless, the drying method, type of packaging and storage conditions also have
clear effects on the microbiological quality of the herbs. Blending of oregano with substitute
spices is very popular, in particular when high essential oil concentrations (> 3%) are
desired. Quality evaluation is usually based on colour of the traded spice, while in several
instances sensory (organoleptic) tests are carried out. Quality criteria also include the
relative contribution of leaves to the dried product, since they contain a large number of
glandular hairs. Leaves should be uniform and have a relative moisture content of less than
15%. The essential oil concentration should not be lower than 0.5% (w/w). Products should
be free of impurities, in particular biologically unsafe components such as insects, animal
hair and excretions. Recent, optical and electron microscopy has been applied for the quality
assessment of commercial oregano in Greece (Tsagadopoulos, 2002).
Growers currently enjoy increased market prices owing to the limited product availability,
as a result of the exhaustion of wild oregano populations due to intensive collection. A recent
survey in Greece (Papanagiotou et al., 2001) indicated that, for a given average yield of
1850 kg per hectare and an average product price of 4.1 euro per kg, the net profit for the
grower is 2500 euro per hectare, a value considerably higher then for most crop and
horticultural species. Labour (1260 man–hours/hectare) was estimated to reach 64% of the
total production cost.
14.7 References
ADAM K., SIVROPOULOU A., KOKKINI S., LANARAS T. and ARSENAKIS M. (1998), ‘Antifungal activities
of Origanum vulgare subsp. hirtum, Mentha spicata, Lavandula angustifolia, and Salvia fruticosa
essential oils against human pathogenic fungi,’ J. Agric. Food Chem., 46(5), 1739–45.
ANTOUN N. and TSIMIDOU M. (1997), ‘Gourmet olive oils: stability and consumer acceptability studies’,
Food Res. Int., 30(2), 131–6.
AZZOUZ M.A. and BULLERMAN L.B. (1982), ‘Comparative antimycotic effects of selected herbs, spices,
plant components and commercial antifungal agents,’ J. Food Protection, 45(14), 1298–1301.
BARATTA M.T., DORMAN H.J.D., DEANS S.G., BIONDI D.M. and RUBERTO G. (1998), ‘Chemical
composition, antimicrobial and antioxidative activity of laurel, sage, rosemary, oregano and
coriander essential oils,’ J. Ess. Oil Res., 10(6), 618–27.
BARICEVIC D. (1996), ‘Experiences with oregano (Origanum spp) in Slovenia,’ Proceedings of the
IPGRI International Workshop on Oregano, CIHEAM, Italy.
BARICEVIC D. and BARTOL T. (2002), ‘The biological/pharmacological activity of the oregano genus’
in Kintzios S., Medicinal and Aromatic Plants – Industrial profiles – Oregano: The Genera
Origanum and Lippia, London, Taylor & Francis, 177–214.
BARICEVIC D., ZUPANCIC A., ERZEN-VODENIK M. and SELISKAR A. (1997), ‘In situ and ex situ
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© 2004, Woodhead Publishing Ltd
15
Parsley
D. J. Charles, Frontier Natural Products, USA
Parsley (Fig. 15.1) has the following names:
•
•
•
•
•
•
•
•
•
•
•
•
•
English – Parsley.
Chinese – Heung choi.
Danish – Persille.
Dutch – Peterselie.
French – Persil.
German – Petersilie, Petersil; Peterwurz (root).
Greek – Maintanos, Makedonisi, Petroselino.
Italian – Prezzemolo.
Polish – Pietruszka zwyczajna.
Portuguese – Salsa.
Russian – Petrushka.
Spanish – Perejil.
Swedish – Persilja.
15.1 Introduction and description
Parsley (Petroselinum crispum (Mill.) Nymen ex A. W. Hill) belongs to the family
(Umbelliferae) Apiaceae. Other scientific names are: P. hortense Hoffm., P. sativum Hoff.,
Carum petroselinum (L.) Benth. and Hook. F. Also included in this family are parsnip,
celery, dill, carrot, lovage, and a number of other well-known herbs and vegetables. Parsley
is an upright, much branched plant, reaching heights of 1 to ½ ft or 0.8 m with green leaves
and yellow greenish flowers growing in clusters extending from the main stem. Parsley has
thin, spindle-shaped roots, with erect, grooved, glabrous, angular stems. The upper leaves
are dark green and divided pinnately into featherlike-sections.
The lower leaves are bi- or triternately divided. The small greenish yellow flowers have
five petals on compound umbels. Parsley is mostly cultivated as an annual culinary herb and
is widely grown in Europe and Western Asia. Parsley is to the Western world what cilantro
(sometimes called Chinese parsley) is to the Eastern world. Most parts of the plant are used
– the leaves, the above-ground herb and the seeds. The essential or volatile oils can be
obtained through distillation. The volatile oil obtained from the above-ground herb has the
© 2004, Woodhead Publishing Ltd
(a)
(b)
Fig. 15.1 Fresh parsley.
aroma of the fresh herb and is marketed as herb oil. The volatile oil obtained from the seed
has a unique distinctive flavour and is marketed as seed oil.
It is interesting to note that the name ‘parsley’ originates from the name Petroselinum
ascribed by Dioscorides. Later on in the Middle Ages it became Petrocilium and later
expressed in the English language as Petersylinge, Persele, Persley and finally Parsley as it
is known today. The name Petroselinum is derived from the Greek word petros which means
stone, referring to the plant’s habit of growing in rocky places. Selinon was the Greek word
for parsley in ancient history.
It is surprising to know that the common parsley, which we toss into our soups and sauces
without a thought, has an interesting saga behind it and is also wrapped up in Greek
mythology. According to Linnaeus, parsley originated in Sardinia and belongs to the family
Apiaceae (Umbelliferae). Parsley was known in England around 1548, though some, such
as Bentham and De Candolle, believe that the plant was a native of Eastern Mediterranean
regions and also of Turkey, Algeria and Lebanon. During the 16th century parsley was
naturalized in England, growing in old walls and rocks, hence the name ‘rock selinon’.
Greek mythology and culture have much to say about parsley as it was planted near graves
and anyone near death was said ‘to be in need of parsley’. In Greece, parsley had long been
associated with death. According to legend, the fertility king, Archemorus, was the one from
whose blood the plant sprouted. For centuries the association of parsley with death
continued and every generation with its folklore and myriads of legends connected parsley
with the ‘gods’ of the day. The Greeks have used parsley for funerals and placed wreaths of
parsley on tombs. Parsley is also said to have been used as a decorative garland for the Head
of Hercules, signifying his victory as a pillar of strength. In Roman culture parsley was often
used as a deodorant to mask the smell after consuming garlic.
Parsley, being associated with death, later on became associated with evil, Satan. It was
powerful with all its devilish powers and, for those who undermine its powers, there were
negative consequences. Virgins could not plant parsley without losing their virginity to the
devil. The safest day to plant parsley was Good Friday, and it was usually done by a male
head of the household to ward off any evil effects the Devil might generate. Since parsley
seeds have a slow rate of germination the popular belief was that the seeds had to travel to
hell and back two, three, seven or even nine times, before they could germinate.
Parsley is also used in the Hebrew celebration of Passover as a reminder of the grief and
sorrow of Hebrews, which came to an end that day. Parsley is also associated with Catherine
de Medici and Charlemagne as one of the plants in their garden. It is said that Medici was
© 2004, Woodhead Publishing Ltd
responsible for the popularity of parsley when she brought it to France from Italy. In ancient
times parsley was used in medicinal concoctions for cure-alls, general tonics, poison
antidotes, antirheumatics and formulations to relieve kidney and bladder stones.
15.2
Chemical composition
The essential oils of parsley leaves and seeds have been studied extensively (Garnero and
Chretien-Bessiere, 1968; Kasting et al., 1972; Franz and Glasl, 1974; Freeman et al., 1975;
Clark and Menary, 1983; Berger et al., 1985; MacLeod et al., 1985; Heide et al., 1986;
Shaath et al., 1988; Simon and Quinn, 1988; Srinivas, 1986; Gbolade and Lockwood, 1989;
Porter, 1989; Nitz et al., 1989; Kim et al., 1990; Spraul, 1991; Baritaux et al., 1992; Jung et
al., 1992; Perineau et al., 1992; Zheng et al., 1992a,b).
Parsley seed contains 2–8% essential oil with α-pinene, apiol, myristicin and
tetramethoxyallybenzene as the major constituents. It also contains 13–22% fixed oil
consisting mainly of petroselinic acid, and smaller amounts of linoleic, myristic, myristolic,
oleic, palmitic, stearic and 7-octadecenoic acids (Leung, 1980).
Parsley leaf oil contains 0.04–0.4% volatile oil with α-pinene, β-pinene, myrcene,
limonene, α-phellandrene, p-cymene, α-terpinolene, menthatriene, α-terpineol, apiol and
myristicin as the major constituents. Clark and Menary (1983) identified the following
compounds in the oil of a plain leaf variety of Petroselinum crispum: α-pinene (22.71%), βpinene (17.15%), myrcene (5.08%), β-phellandrene (11.57%), terpinolene (3.03%),
1,3,8-p-menthatriene (21.05%), p-cymene (2.24%), myristicin (4.86%) and apiol (7.48%).
Zheng et al. (1992a) showed myristicin as an effective cancer or tumour preventive
agent. 1,3,8-p-Menthatriene is considered to be one of the major compounds to contribute
to the parsley aroma (Kasting et al., 1972). Garnero et al. (1967) described it as having the
odour of parsley leaves. MacLeod et al. (1985) believe that β-phellandrene, 1,3,8-pmenthatriene, 4-isopropenyl-1-methylbenzene and apiole are characteristic aroma
constituents of parsley leaf. Parsley leaf (herb) also contains furocoumarins, xanthotoxin,
isopimpinellin, flavonoids, proteins 2–22%, fats 4%, sugars and others (Leung, 1980).
Simon and Quinn (1988) studied the genetic variability of the major essential oil
constituents of parsley leaf using the US Department of Agriculture (USDA) parsley
collection. They found myristicin as a major compound (20%) and this was in disagreement
with other findings (Lawrence, 1981/1982) that a high myristicin content (17%) indicated
Table 15.1 Variation in constituents based on origin
Compounds
Iran
Myrcene
2.9–13.6
β-phellandrene
9.7–33.5
Terpinolene+
1-methyl-4isopropylbenzene
2.7–5.4
1,3,8-p-menthatriene 36.1–68.0
Myristicin
0.2–19.4
Apiol
0.1–0.3
MW 268 isomers
2.3–10.9
Source: Simon and Quinn (1988).
© 2004, Woodhead Publishing Ltd
Iraq
Syria
Turkey
USA
Yugoslavia
15.7
8.2
2.0–12.2
12.8–14.7
0.9–16.4
5.8–29.8
3.3
18.3
2.8–13.1
3.6–15.9
4.3
51.7
1.2
0
7.8
3.8–6.6
50.8–57.1
3.1–11.0
4–5.6
3.5–4.7
2.5–10.7
29.3–67.4
0.1–36.8
0–22.1
1.7–10.5
3.5
47.5
19.5
0.1
2.9
1.9–5.8
20.1–68.8
0.2–60.5
0.1–1.4
1.7–7.6
Table 15.2 Composition of commercial sample of parsley essential oil
Compounds
α-pinene
Sabinene
β-pinene
Myrcene
α-phellandrene
β-phellandrene
Terpinolene
p-mentha-1,3,8-triene
Myristicin
Elemicin
2,3,4,5-tetramethoxy-allylbenzene
Apiol
Parsley leaf oil
(% of oil)
Parsley herb oil
(% of oil)
Parsley seed oil
(% of oil)
26.42
1.10
18.04
4.24
0.51
6.48
2.52
16.41
11.92
2.71
0.72
0.27
27.41
1.01
17.83
6.51
0.66
7.12
2.65
15.96
9.78
1.45
2.62
0.11
15.73
0.64
10.01
0.22
0.12
2.14
0.01
0.12
39.65
4.84
7.82
18.32
a partial seed origin. The changes in the oil composition based on parsley origin are
presented in Table 15.1. MacLeod et al. (1985) also showed a high myristicin content in
parsley leaf oil. Unique to the Apiaceae is 1,3,8-p-menthatriene (MacLeod et al., 1985), and
this suggests a strong phylogenetic relationship among the parsley lines (Simon and Quinn,
1988). The author analysed samples of commercial oils of parsley leaf, herb and seed and the
results are presented in Table 15.2. The major constituents were α-pinene, β-pinene, βphellandrene, p-mentha-1,3,8-triene and myristicin.
15.3 Production and cultivation
As with most herbs, parsley grows best in a sunny area that receives direct light for six to
eight hours a day, although it can tolerate some shade. Plants will be more productive if
grown in well-drained soil that is fairly rich in organic matter, with a pH range of 6 to 7.
15.3.1 Cultivars
In the USA three distinctive types of parsley are commonly grown, although there are
several types of parsley cultivated in different parts of the world. The curly-leaf or common
parsley var. crispum is widely cultivated in the USA, Germany, France, Hungary and
Belgium. Common parsley types are Moss curled, Dark moss, Banquet, Colored, Market
gardener, Decorator, Deep green, Improved, Sherwood. These types are used primarily as
dried or dehydrated in food products, but mostly used fresh as garnish. These curly types are
quite versatile, typically 8 to 14 inches (20–35 cm) tall, forming dense clumps, which are
great for borders or inter-planting in the garden beds, not to mention growing in containers.
The Italian parsley var. neopolitanum Danert is flat with crisped leaves and is also known
as flat-leaf or plain, its types are known as Plain, Plain Italian Dark green. Italian parsley is
used to flavour sauces, soups and stews. This can grow quite tall (2–3 ft; 1 m) and is more
gangly in habit. The flat serrated leaves have a much stronger and sweeter flavour than the
other varieties, making it desirable for cooking. The turnip rooted or Hamburg parsley
var. tuberosum Bernh is used in specialized markets for its edible roots. Tall, fern-like leaves
make up the foliage. Japanese parsley, Cryptotaenia japonica, is not commonly grown, it
resembles the Italian parsley. It is mostly used in Oriental cooking and has a bitter taste.
© 2004, Woodhead Publishing Ltd
15.3.2 Germination
Parsley seed numbers approximately 296 500/lb (134 000/kg). Since the germination rate of
the smooth ribbed and ovate parsley seeds is very low and erratic, which is common to the
Apiaceae family (Simon and Overly, 1986), a pretreatment soaking is recommended to
increase the usual slow rate of germination which is three to six weeks. The seeds have a very
slow rate of germination in wet soils characteristic of early spring. Propagation by seed
grown from early spring to early summer and in autumn or by seed grown in spring
(P. crispum var. tuberosum). The commercially produced parsley seeds are mericarps. The
Italian variety is very slow to germinate.
15.3.3 Field preparation
Since parsley plants need a rich, moist soil and a good drainage, a pH of 5.3 to 7.3 is preferred
(Simon et al., 1984). Like other small-seeded crops, parsley needs a fine seedbed and the soil
should be finished after ploughing and disc harrowing with rototillers and bed shapers
(Simon et al., 1984). For proper germination, the seeds should be covered a quarter inch
(0.5 cm) but in case of a heavy soil rich in minerals, the seeds should be covered with leaf
mould or sand so that no crust is formed (Simon et al., 1984).
15.3.4 Sowing
Sowing rates may differ based on environmental and soil conditions from 12 to 20 lb (5–
9 kg) to as high as 40 to 60 lb (18–27 kg) in some areas (Simon et al., 1984). Usually to
avoid freezing conditions in the north, plants can be grown indoors and then transplanted
to open prepared fields. In spring, as soon as the soil is ready, the parsley seeds are
sown into 60 inch (150 cm) raised beds with three or four rows 18 to 22 inches (45–55 cm)
apart. Transplants could be spaced 4 to 8 inches (10–20 cm) apart on 36 inch (90 cm)
rows. The highest yields can be obtained with very high plant populations (Simon et al.,
1984).
15.3.5 Fertilization
The soil type and prior cropping history determine the suggested fertilization NPK ratio of
1–1–1 or 3–1–2. One application of N–P2O5–K2O at a rate of 120–120–120 lb per acre (22–
22–22 kg/ha) for heavy textured soils should be sufficient. Usually one-third of the fertilizer
is applied, which is followed by two side-dressings of NPK fertilizer and supplemented with
N according to crop needs and cropping (Simon et al., 1984).
15.3.6 Irrigation
Parsley, like other leafy green vegetables, needs overhead sprinklers or drip irrigation
(Simon et al., 1984).
15.3.7 Weed control
For weed control, most states in the USA use Stoddard solvent on parsley. When the
seedlings are two inches (5 cm) tall and have three true leaves, the herbicide is applied at the
rate of 60 gallons per acre (90 l/ha) (Simon et al., 1984).
© 2004, Woodhead Publishing Ltd
15.3.8 Insect and disease control
The parsley crop has many pests, which cause viral diseases such as Aster yellows. For pests
such as aphids and cabbage looper, phosdium and methomyl are recommended but the local
extension service should be consulted before using the insecticides. Other pests such as
carrot weevil, corn earworm, flea beetles and leafhoppers can be treated with different
pesticides. ‘Septoria apiicola’ is one of the most important foliage diseases, it is seed-borne
or splash disseminated (Simon et al., 1984).
15.3.9 Harvesting
Depending on the crop quality, multiple harvests of parsley are possible by machine or hand.
For multiple harvests parsley should be cut at least 1.25 inches (3 cm) above the crown. The
machine-harvested fields are mechanically chipped 1–3 inches (2.5–7.5 cm) above the
crown and transported to dehydrators. Hand labour is the preferred method for harvesting
parsley and is intensive because there must be minimal crop damage for parsley best suited
for fresh market use. Usually the workers bunch up a group of plants manually, slice the
stalks with a knife and tie them up in bunches by slipping a rubber band around the stalks.
Sometimes the bunching is done later. In Southern areas late summer and autumn sowings
are harvested in winter. In the north, harvesting can be continuous from April to December.
Summer sowing can be harvested in autumn; autumn sowing can be harvested during winter
and spring; or early spring sowing can be harvested late spring or throughout summer. The
highest price and quality are obtained from the earliest harvested spring-seeded crop.
Hamburg parsley can grow in moderate freezing conditions. Prior to marketing, roots should
be washed. Parsley should be shipped and packed in ice or coolers to maintain crispness and
fresh appearance. Relative humidity of 95% and temperatures from 0 to 2ºC is recommended
for storage and handling (Simon et al., 1984).
15.4
Organic farming
Farmers, consumers and policy makers have shown a renewed interest in organic farming as
the objective of today’s common agricultural policy – the sustainability of both agriculture
and the environment without compromising food production and conservation of finite
resources and protecting the environment so that the needs of people are met today and for
generations to come.
Approximately 2% of the US food supply is grown using organic methods. Since 1990,
sales of organic products have shown an annual increase of at least 20%, the fastest-growing
sector of agriculture. In 2001 retail sales of organic food were projected to be $9.3 billion
(Organic Consumer Trends, 2001). Organic foods can be found at natural food stores and
major supermarkets, as well as through growers’ direct marketing such as CSAs (community
supported agriculture) and farmers’ markets. Many restaurant chefs across the country are
using organic produce because of its superior quality and taste.
Organic food is also gaining international acceptance, with nations such as Japan and
Germany becoming important international organic food markets. Although in 2000 it
represented only around 3% of the total European Union agricultural area, organic farming
has in fact developed into one of the most dynamic agricultural sectors in the European
Union. The organic farm sector grew by about 25% a year between 1993 and 1998 and, since
1998, it is estimated to have grown by around 30% a year. In some member states, however,
it now seems to have reached a plateau.
© 2004, Woodhead Publishing Ltd
Some of the essential characteristics of organic farming include: design and
implementation of an ‘organic system plan’– a detailed record-keeping system that tracks all
products from the field to point of sale, and also the maintenance of buffer zones to prevent
inadvertent contamination from adjacent conventional fields. Organic farming is an ecological
production management system that promotes and enhances biodiversity, biological cycles
and soil biological activity. The primary goal of organic agriculture is to optimize the health
and productivity of interdependent communities of soil life, plants, animals and people. The
holistic vision includes the maintenance of valuable relationships between soil, water, air,
plants, animals and people.
Organic farmers build healthy soils by nourishing the living component of the soil, the
microbial inhabitants that release, transform and transfer nutrients. Soil organic matter
contributes to good soil structure and water-holding capacity. Organic farmers feed biota
and build soil organic matter with cover crops, compost and biologically based soil
amendments. These produce healthy plants that are better able to resist disease and insect
predation.
The key principles used by organic farming systems are not to use chemo-synthetic
mineral fertilizers and to minimize the use of permitted external fertility inputs, crop
protection products and energy use – ‘external’ meaning that they are not produced on the
farm as a group of collaborating farm businesses. Chemo-synthetic mineral fertilizers such
as nitrogen and phosphorus fertilizers are not permitted and this prohibition has resulted
from a range of considerations. Most importantly, such fertilizers are thought to substitute
for natural mechanisms of nutrient acquisition by plants. Clover and other legumes have
traditionally been used to enrich agricultural soils with nitrogen.
Legume plants have the unique ability to form symbiotic relationships with a specific
group of soil bacteria called rhizobium. The symbiotic relationship between the legume
plant and the rhizobium bacterium is extremely close in that the bacterium is taken up by the
plant and ‘housed’ in a separate plant organ in the plant root (called the root nodule).
Rhizobium growth and nitrogen fixation activity in the nodule is fuelled by transfer of
carbohydrate from the plant to the root nodule. The bacterium focuses all the energy on
transforming or fixing atmospheric nitrogen into ammonia. Application of mineral fertilizers
to soil reduces soil microbial activity and, in particular, the activity of bacterial nitrogen
fixation.
In soil, most phosphorus is usually present in non-water-soluble forms and therefore is
not readily available for plants. In nature, most plants (this includes most crop plants) have
developed symbiotic relationships with a specific group of soil fungi (called mycorrhizal
fungi), which can access and make available non-water-soluble forms of phosphorus
(phosphorus the plant could not access on its own) to the plant. The fungus colonizes the
plant’s roots and expands a web of ‘hyphae’ (microscopic fungal tubes) from the plant root
into the soil. This web of hyphae greatly extends the area of soil the plant can reach in
‘collaboration’ with the fungus. Fungal enzymes and acids then allow the fungus to take up
soil phosphorous in a water-soluble form. The phosphorous is then transported via the
fungal hyphae to the root and taken up by the plant tissue, which has been colonized by the
fungus. As with the rhizobium bacteria the plant supplies energy to the fungus in return for
the phosphorus the fungus supplies to the plant.
In many respects the symbiotic relationship between plants and mycorrhizal fungi is even
closer than that between legumes and the nitrogen-fixing rhizobium. For example, the
mycorrhizal fungus cannot grow and multiply in soil without plant roots being present. The
addition of chemo-synthetic, water-soluble phosphorus fertilizers (e.g. superphosphate) inhibits the development of the symbiotic relationship between mycorrhizal fungi and plant roots.
© 2004, Woodhead Publishing Ltd
The use of chemo-synthetic nitrogen and phosphorus fertilizers increases the risk of
environmental pollution, since they are highly water soluble. They can therefore cause
pollution and environmental problems such as algal blooms when they are: (a) leached into
ground water (especially nitrate) or (b) transported by run-off into the terrestrial and marine
aquatic ecosystems. Organic farmers mostly use compost or manure to replenish the soil
with minerals, as it is rich in beneficial soil microorganisms, which in turn slowly and
steadily make minerals available to plants. Using cover crops or practising low till farming
strictly observes soil conservation or also leaving unwanted portions, thus preventing soil
erosion.
Organic farming uses a variety of methods to control fungus and harmful insects. Farmers
often use the method of intercropping. This is done by planting different crops in alternating
rows, thereby interrupting the movement of disease-causing organisms through a field.
Sometimes crops are sprayed with bacteria, which in turn destroy the larvae of harmful
insects.
Organic farmers also use pesticides derived from chemically unaltered plant, animal or
mineral substance in which the active ingredient becomes non-toxic after being applied to
the crops. For example, pyrethrum extracted from chrysanthemums and oil extracted from
neem trees is widely used.
In organic farming, weed control is mainly done through mulching to smother weeds and
by planting cover crops such as cereal rye and oat, which either inhibit weed seed
germination or deprive them of the nutrients they need to grow. Sometimes tractor-drawn
equipment is also used to uproot weeds.
Organic farming represents long-term savings and also maintains ecological balance and
harmony. The crops are free from synthetic toxic chemicals and pesticides, being pure and
natural and often believed to be more nutritious by organic farmers. Organic farming also
preserves top soil so more crops can be grown in future without polluting the environment,
and saving on fuels, pesticides and fertilizers make it more attractive than conventional
farming.
‘Certified organic’ refers to agricultural products that have been grown and processed
according to strict uniform standards, verified annually by independent state or private
organizations accredited by the USDA. Certification includes inspection of farm fields and
processing facilities. Farm practices inspected include long-term soil management, buffering
between organic farms and any neighbouring conventional farms, product labelling and
record keeping. Processing inspections include review of the facility’s cleaning and pest
control methods, ingredient transportation and storages, and record keeping and audit
control.
The phrase ‘certified organic’ needs to be understood from the point of origin; these are
products using organic agriculture. In organics, the focus is not so much on pushing the
resources to produce tremendous yields and profits. Instead, organics foster the ecological
processes that produce resources and add value to the resulting products: the added value of
the designation, and the assurance that the products that consumers are buying are not just
chemical-free products but that they are good for consumers, and are good for the
environment as well. Organic products help minimize the adverse effects that agriculture
can have on soil, water and air.
Organic food is as safe to consume as any other kind of food. Just as with any kind of
produce, consumers should wash food before consuming it to ensure maximum cleanliness.
Organic produce contains significantly lower levels of pesticide residues than conventional
produce. It is a common misconception that organic food could be at greater risk of
Escherichia coli contamination because of raw manure application, although conventional
© 2004, Woodhead Publishing Ltd
farmers commonly apply tonnes of raw manure as well with no regulation whatsoever.
Organic standards set strict guidelines on manure use in organic farming: either it must be
first composted or it must be applied at least 90 days before harvest, which allows ample time
for microbial breakdown of any pathogens.
The cost of organic food is higher than that of conventional food because the organic
price tag more closely reflects the true cost of growing the food: substituting labour and
intensive management for chemicals, the health and environment costs of which are borne
by society. These costs include clean-up of polluted water and remediation of pesticide
contamination. Prices for organic food include costs of growing, harvesting, transportation
and storage. In the case of processed foods, processing and packaging costs are also
included. Organically produced foods must meet stricter regulations governing all these
steps than conventional foods. The intensive management and labour used in organic
production are frequently (though not always) more expensive than the chemicals routinely
used on conventional farms. There is mounting evidence that, if all the indirect costs of
conventional food production were factored into the price of food, organic foods would cost
the same or, more likely, be cheaper than conventional food.
Organic growing of crops is a challenging, more detailed type of agriculture that requires
the farmer to take responsibility for, and make a commitment to, the land even while pursuing the traditional business goal of making a profit. This commitment is embodied by the
organic farming practices of weed, pest and disease control.
15.5
General uses
Parsley is mostly used in the culinary area but it has many other uses, such as chopped fresh
leaves being used in soups, stuffings, minces, rissoles and also used as garnish over
vegetable and salads. The leaves are cultivated extensively for the purpose of sending to
markets fresh and also being dried and powdered to be used as a culinary flavouring
especially in the winter months when the fresh supply is very low. The seeds, roots and even
stems are used. The stem can be dried and powdered and used for culinary colouring and
dyeing; the roots of the turnip-rooted variety are used as vegetable and flavoring; there is
also a market for seeds to supply to nurserymen (Fig. 15.2).
Fig. 15.2 Dried parsley.
© 2004, Woodhead Publishing Ltd
Parsley, with its mystic aura being wrapped in folk tradition, is said to increase female
libido, also help in promoting menstruation and ease the difficulties of childbirth (Review of
Natural Products, 1991; Tyler, 1994). Parsley juice can be used in treating hives and other
allergy symptoms; it also inhibits the secretion of histamine. Parsley has also been used as
a liver tonic and helped in the breaking up of kidney stones. The German Commission E has
approved parsley as a preventive measure and also for treatment of kidney stones. The
parsley root can be used as a laxative and also helps to eliminate bloating. It can reduce
weight by reducing excess water gain. The root can be used to relieve flatulence and colic,
due to its carminative action. Parsley is rich in such minerals as calcium, thiamin, riboflavin,
potassium, iron and vitamins such as A, C and niacin (Review of Natural Products, 1991;
Gruenwald, 1998; Blumenthal, 1998; Tyler, 1994, 1998; Marczal et al., 1977). Parsley can
be used as a tasty breath freshener owing to its high chlorophyll content. It also speeds the
healing of bruises and soothes tired and lustre-lacking eyes. The juice soaked in a pad can
relieve earache and toothache. Parsley can be used as a face wash to lighten freckles. Parsley
juice relieves itch and stings from insect bites; it works amazingly well as a mosquito
repellent. Lactating women have used the leaves of parsley as poultice to relieve breast
tenderness. The powdered seeds of parsley are a folk remedy for hair growth and scalp
stimulation if massaged into the scalp for three days. It also has strong antioxidant properties
(Pizzorna and Murray, 1985). Parsley has other uses: the essential oil is used in commercial
food flavourings and perfumes for men. Head lice can be eradicated if parsley is used as a
hair rinse.
15.5.1 Precautions
As a widely eaten food, parsley is generally regarded as safe. Though no interactions have
been reported between parsley and standard allopathic medications, it may cause allergy in
sensitive persons. Parsley contains furocoumarins – compounds that may cause
photosensitivity in fair-skinned persons exposed to sunlight after coming in skin contact
with the freshly harvested herb. An overdose of parsley’s essential oil can lead to poisoning
because of the toxicity in high doses. Persons with kidney diseases should not take parsley
internally without consulting a physician because parsley is said to irritate the epithelial
tissues of the kidney, hence enhancing the flow of blood and filtration rate. Pregnant or
lactating women should not use parsley, as the oil-rich seeds contain a chemical, which is
said to have abortifacient properties (Review of Natural Products, 1991; Tyler, 1994; Lagey
et al., 1995; Stransky and Tsankov, 1980).
15.6
Essential oils and their physicochemical properties
15.6.1 Extraction
Parsley essential oil is obtained by steam distillation of the seeds or the above-ground parts
of the plant. Commercially, there exist two types of parsley oil, viz., parsley herb oil and
parsley seed oil.
15.6.2 Storage
Parsley seed oil and herb oil should be stored in full, preferably glass, tin-lined, or other
suitably lined containers in a cool place protected from light.
© 2004, Woodhead Publishing Ltd
15.6.3 Aroma profile
Parsley herb oil is a pale yellow or greenish yellow, rarely water-white liquid of a peculiar,
warm-spicy, heavy-leafy, yet fresh-herb-like odour. It is very similar to the odour of the
freshly cut herb (Arctander, 1982). Parsley seed oil is a yellowish to amber-colored or
brownish liquid, more or less viscous. The odour is warm-woody, spicy, somewhat sweet
herbaceous (Arctander, 1982).
15.6.4
Physiochemical properties
FCC (2000)
Parsley herb oil
• Optical rotation: +1 to –9.
• Refractive index: 1.503 to 1.530.
• Specific gravity: 0.908 to 0.940.
Parsley seed oil
• Optical rotation: –4 to –10.
• Refractive index: 1.513 to 1.522.
• Specific gravity: 1.040 to 1.080.
According to Guenther (1976) vol IV pp 656 to 663
French parsley seed oil
• Optical rotation: –4 to –10.
• Refractive index: 1.512 to 1.528.
• Specific gravity: 1.043 to 1.110.
French parsley herb oil
• Optical rotation: +6 to –6.10.
• Refractive index: 1.5029 to 1.526.
• Specific gravity: 0.9023 to 1.0157.
American parsley herb oil
• Optical rotation: –2.13 to –7.40.
• Refractive index: 1.5080 to 1.5179.
• Specific gravity: 0.945 to 1.046.
Hungarian parsley herb oil
• Optical rotation: –1.46 to –6.18.
• Refractive index: 1.5053 to 1.5250.
• Specific gravity: 0.948 to 0.987.
According to NF T75-230 and ISO 3527
Parsley fruit oil
• Optical rotation: –4 to –11.
• Refractive index: 1.510 to 1.522.
• Specific gravity: 1.043 to 1.083.
© 2004, Woodhead Publishing Ltd
According to Fenaroli (1975) p. 428
Parsley seed oil
• Optical rotation: –4 to –11.
• Refractive index: 1.5100 to 1.5290.
• Specific gravity: 1.043 to 1.083.
Parsley herb oil
• Optical rotation: +6.
• Refractive index: 1.5029.
• Specific gravity: 0.911.
Parsley leaf oil
• Optical rotation: –2.55 to –6.10.
• Refractive index: 1.5087 to 1.5159.
• Specific gravity: 0.948 to 0.967.
15.7 References
ARCTANDER S. (1982), Perfume and Flavor Materials of Natural Origin. Elizabeth, NJ.
BARITAUX O., RICHARD H., TOUCHE J. and DERBESY M. (1992), Sechage et conservation
des plantes
aromatiques. Rivista Ital. EPPOS (Numero Speciale), 416–26.
BERGER R.G., DRAWERT F., KOLLMANNSBERGER H. and NITZ S. (1985), Natural occurrence of
undecaenes in some fruits and vegetables, J. Food Sci., 50, 1655–6.
BLUMENTHAL M. (1998), The Complete German Commission E Monographs. Therapeutic Guide to
Herbal Medicines. Boston, MA: Integrative Medicine Communications, 179.
CLARK R.J. and MENARY R.C. (1983), The Tasmanian Essential Oil Industry-Production of SteamDistilled Essential Oil Crops. Paper presented at the 9th International Essential Oil Congress,
Singapore.
FCC (2000), Foods Chemical Codex. Washington, DC. National Academy Press.
FENAROLI G. (1975), Handbook of Flavor Ingredients. Vol. I, Cleveland, OH: CRC Press, 427–9.
FRANZ C. and GLASL H. (1974), Ind. Obst. Gemueseverwert., 59, 176; Chem. Abstr., 81, 62325r.
FREEMAN G.G., WHENHAM R.I., SELF R. and EAGLES J. (1975), Volatile favour components of parsley
leaves (Petroselinum crispum (Mill.) Nyman). J. Sci. Food Chem., 26, 465.
GARNERO J. and CHRETIEN-BESSIERE Y. (1968), Contribution à l’étude de la composition chimique de
l’huile essentielle de feuilles de persil de Yugoslavie, Fr. Ses Parfums., 11, 332.
GARNERO J., BENEZET L., PEYRON L. and CHRETIEN-BESSIERE Y. (1967), Sur la presence du pmenthatriene-1,3,8 dans l’huille essentielle de feuilles de persil de Yugoslavie, Bull. Soc. Chim. Fr.,
12, 4679.
GBOLADE A.A. and LOCKWOOD G.B. (1989), Volatile constituents from parsley cultures, Flavor Frag.
J., 4, 69–71.
GRUENWALD J. (1998), PDR for Herbal Medicine. 1st Ed. Montvale, NJ: Medical Economics, 1023–
4.
GUENTHER E. (1976), The Essential Oils. Vol. IV:, New York: Robert E. Krieger, 656.
HEIDE R., DE VALOIS P.J., DE RIJKE D and BEDNARCZYK A.A. (1986), Acids and Phenols in Seven Spice
Essential Oils. Paper presented at the ACS meeting, New York, 13–18 April.
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (ISO) (1975), ISO 3527, Oil of Parsley Fruit.
JUNG H.P., SEN A. and GROSCH W. (1992), Evaluation of potent odorants in parsley leaves (Petroselinum
crispum (Mill.) Nym. Ssp. Crispum) by Aroma Extract Dilution Analysis, Lebensm. Wiss. Technol.,
25, 55–60.
KASTING E., ANDERSON J. and SYDOW E. (1972), Volatile constituents in leaves of parsley, Phytochemistry, 11, 2277.
KIM Y.H., KIM K.S. and HONG C.K. (1990), Volatile components of parsley leaf and seed (Petroselinum
crispum), J. Korean Agric. Chem. Soc., 33, 62–7.
© 2004, Woodhead Publishing Ltd
LAGEY K., DUINSLAEGER L. and VANDERKELEN A. (1995), Burns induced by plants. Burns, 21, 542–3.
LAWRENCE B.M. (1981/1982), Parsley oils: leaf, seed and herb, Perfumer and Flavorist, 6, 43.
LEUNG A.F. (1980), Encyclopedia of Common Natural Ingredients. Uses in Food, Drugs, and
Cosmetics, New York: John Wiley, 257–9.
and SUBRAMANIAN G. (1985), Volatile aroma constituents of parsley
leaves, Phytochemistry, 24(11), 2623.
MARCZAL G., BALOGH M. and VERZR-PETRI G. (1977), Phenol-ether components of diuretic effect in
parsley. I. Acta Agron. Acad. Sci. Hung., 26, 7–13.
NF T75-230 (1996), Huiles essentielles, Vol 2, specifications, AFNOR.
NITZ S., KOLLMANNSBERGER H., SPRAUL M.H. and DRAWERT F. (1989), Oxygenated derivatives of
menthatriene in parsley leaves, Phytochemistry, 28(11), 3051.
ORGANIC CONSUMER TRENDS (2001), Natural Marketing Institute/Organic Trade Association.
PERINEAU F., GANOU L. and GASET A. (1992), Selective chimique lors de chydrodistillation du fruit de
Persil commun (Petroselinum sativum). Rivista Ital. EPPOS (Numero Speciale), 449–56.
PIZZORNO J.E. and MURRAY M.T. (1985), A Textbook of Natural Medicine. Seattle, Washington: John
Bastyr College Publications.
PORTER N.G. (1989), Composition and yield of commercial essential oils from parsley 1: Herb oil and
crop development, Flav. Frag. J., 4, 207–19.
REVIEW OF NATURAL PRODUCTS (1991), Facts and Comparisons; Parsley monograph. St. Louis, MO.
SHAATH N.A., GRIFFIN P., DEDEIAN S. and PALOYMPIS L. (1988), The chemical composition of Egyptian
parsley seed, absolute and herb oil in Flavors and Fragrances: A World Perspective, Eds, B.M.
Lawrence, B.D. Mookherjee and B.J. Willis, Amsterdam: Elsevier Science Publishers BV, pp 715–
29.
SIMON J.E. and OVERLY M.L. (1986), A comparative evaluation of parsley cultivars. The Herb, Spice
and Medicinal Plant Digest, 4(1), 3–7.
SIMON J.E., CHADWICK A.F. and CRAKER L.E. (1984), HERBS: An Indexed Bibliography, 1971–1980.
The Scientific Literature on Selected Herbs, and Aromatic and Medicinal Plants of the Temperate
Zone. Archon Books.
SIMON J.E. and QUINN J. (1988), Characterization of essential oil of parsley, J. Agric. Food Chem., 36,
467–72.
SPRAUL M. (1991), Strukturaufklarung wertgebender inhaltsstoffe aus Petersilienblattern, -wurzelnundsamen sowie aus Dillbluten. Ph.D Thesis, Techn. Univ. Munchen.
SRINIVAS S.R. (1986). Atlas of Essential Oils. Published by the author, Bronx, NY.
STRANSKY L. and TSANKOV N. (1980), Contact dermatitis from parsley (Petroselinum). Contact
Dermatitis, 6, 233–4.
TYLER V. (1994), Herbs of Choice. Binghampton, NY: Pharmaceutical Product Press, 75–6.
TYLER V.E. (1998), Herbs of Choice. New York: Pharmaceutical Products Press, The Haworth Press
Inc.
ZHENG G-Q., KENNEY P.M. and LAM L.K-T. (1992a), Myristicin: a potential cancer chemopreventive
agent from parsley leaf oil, J. Agric. Food Chem., 40, 107–10.
ZHENG G-Q., KENNEY P.M. and LAM L.K-T. (1992b), Inhibition of benzo(a)pyrene-induced tumorigenesis by myristicin, a volatile aroma constituent of parsley leaf oil, Carcinogenesis, 13, 1921–3.
MACLEOD A.J., SNYDER C.H.
© 2004, Woodhead Publishing Ltd
16
Rosemary
B. Sasikumar, Indian Institute of Spices Research, India
16.1 Introduction and description
Rosemary (Rosmarinus officinalis L.), family Lamiaceae, is a dense, evergreen, hardy,
perennial aromatic herb of 90–200 cm height with small (2–4 cm) pointed, sticky and hairy
leaves (Fig. 16.1). The upper surface of the leaf is dark green whereas it is white below;
leaves are resinous. Branches are rigid with fissured bark and stem square, woody and
brown. Pale blue small flowers appear in cymose inflorescence. The leaves, flowering tops
and twigs yield an essential oil and oleoresin valued in traditional medicine, modern
Fig. 16.1
© 2004, Woodhead Publishing Ltd
Rosemary.
medicine and aromatherapy as well as in the perfumes and flavour industries. Rosemary has
culinary uses too. The leaves, twigs, value added products and whole plant extract are also
valued as functional food (antioxidant) and botanical neutraceutical. Rosemary is also
credited with insect repellent properties and is used in wardrobes to protect clothing. It is
also used as an insect repellent herb (functional insecticide) in orchards, as a botanical
pesticide, etc. Rosemary is tolerant to pruning and shaping, making it suitable for topiary,
and is a valued potted indoor plant.
Rosemary can be grown either as a field crop or as an indoor plant. The plant thrives well
in well-drained soils of pH 6.5–7.0 under warm, sunny weather (Doulgas, 1971). It will
grow in a semi-arid tropical climate as well. The plant is, however, susceptible to severe cold
and frost, though frost-resistant varieties are now available. (Domokos et al., 1997).
Rosemary is a native of Mediterranean region and numerous cultivars and wild forms
(chemotypes) are available in Mediterranean countries (Giugnolinini, 1985). Rosemary
ecotypes with distinct morphological characters and oil quality occur in Italy (Mulas et al.,
1998). Male sterility is known to occur in natural populations of rosemary. Mitochondrial
genome polymorphism linked to male sterility has been reported from Spain (HidalgoFernandez et al., 1999). This male sterility may be responsible for spontaneous population
evolution and occurrence of chemotypes in rosemary. Though generally Rosmarinus
officinalis is used for oil extraction, in Morocco Rosmarinus eriocalyx is also used for
extracting essential oil (Elamrani et al., 2000).
The word rosemary is derived from the Latin word ‘rosmarinus’, meaning ‘sea dew’. It
was also called ‘antos’ by the ancient Greeks, meaning the flower of excellence or ‘libanotis’ for its smell of incense (Giugnolinini, 1985).
There are many myths and folklores associated with rosemary. It is believed that placing
rosemary sprigs under the pillow would ward off evil spirits and nightmares from the sleeper
and that the aroma of rosemary would keep old age at bay (Rose, 1974). During the Middle
Ages it was believed that burning rosemary leaves and twigs would scare away evil spirits
and disinfect the surroundings. Many of these myths and beliefs had an underlying scientific
logic behind it, as present-day studies reveal. Now it is clear that the essential oil and tannins
present in rosemary produce an aromatic smoke of cleansing and purifying properties!
However, the scientific logic of certain other customs and myths surrounding rosemary have
yet to be unravelled. For example, in Hungary, ornaments made of rosemary were once used
as a symbol of love, intimacy and fidelity of a couple. Rosemary was also used in bridal
wreaths along with other herbs and flowers. Another belief associated with rosemary is that
if rosemary thrives in home gardens, the woman rules the house! The presence of rosemary
in one’s body is believed to enhance clarity of mind and memory, akin to the belief
surrounding sweet flag (Acorus calamus) in India. In certain beliefs, rosemary represents the
sun and fire signs.
16.2
Chemical composition
The composition of rosemary oil is 1,8-cineol (30–40%), camphor (15–25%), borneol (16–
20%), bornyl acetate (up to 7%), α-pinene (25%) as well as β-pinene, linalool, camphene,
subinene, myrcene, α-phellandrene, α-terpinene, limonene, p-cymene, terpinolene, thujene,
copalene, terpinen-4-ol, α-terpineol, caryophyllene, methyl chavicol, thymol, etc. The
initial distillation fraction contains mostly α-thujene, α-pinene, camphene, β-pinene and
1,8-cineol, while camphor and bornyl acetate constitute the bulk of the later distillation
(Prakasa Rao et al., 1999).
© 2004, Woodhead Publishing Ltd
Rosemary oil exhibits variation in composition, both profile and percentage, with respect
to location and/or other factors such as source population and phenology (Guazzi et al.,
2001; Porte et al., 2000; Ouahada, 2000; Boutekedjiret et al., 1999; Arnold et al., 1997).
Pintore et al. (2002) reported a total of 58 compounds from rosemary oil from Sardinia and
Corsica (Italy) based on gas chromatography retention index (GC–RI), GC mass spectroscopy
(GC–MS) and carbon nuclear magnetic resonance (C–NMR) studies. A study of Moroccan
rosemary oil not only demonstrated the existence of three different rosemary chemotypes
but also identified a total of 91 compounds, based on GC and GC–MS studies (Elamrani et
al., 2000).
16.3 Production and cultivation
Rosemary is grown in Algeria, China, France, Hungary, Italy, the Middle East, Morocco,
Portugal, Russia, Romania, Serbia and Montenegro, Spain, Tunisia, Turkey, the USA, and
to a limited extent in India. France, Spain and Tunisia are the important countries producing
rosemary oil. The annual production of rosemary is oil now about 200–300 Mt.
16.3.1 Agrotechniques
Rosemary is a perennial herb propagated either by cuttings or seeds. Cuttings of 10–15 cm
length from selected mother plants are ideal for vegetative propagation of rosemary.
Treatments of cuttings with growth hormones such as indole butyric acid (IBA), indole
acetic acid (IAA) or saponin are reported to enhance rooting of cuttings (Shah et al., 1996;
Silva and Pedras, 1999). Among the different seasons, the end of winter is found the best
season for rooting cuttings (Silva and Pedras, 1999).
Cuttings with the lower leaves removed are first planted in raised sand beds of convenient
size, in a protected nursery. Regular watering is needed for good sprouting of the cuttings.
It takes about 45–50 days for the cuttings to be transplanted to the main field.
Rosemary seeds are very small and black in colour. In India, the seed nursery is raised
usually during September to November. Seed rate is about 0.2 to 2.5 g seed per 1 m2 area
(Farooqi and Sreeramulu, 2001). Raised seed beds with adequate shade, sufficient watering,
good drainage and weeding ensure healthy seedlings. Seedlings are transplantable at 8–10
weeks. The usual spacing adopted for rosemary is 45 × 45 cm as a monocrop.
16.3.2 Soil
Soil properties are known to influence yield and composition of rosemary oil. Moretti et al.
(1998a) reported that granite silt soils are better for herb yield and oil quality of rosemary
than calcareous soils.
16.3.3 Fertilizers and growth regulators
A fertilizer dose of 40 kg P2O5, 40 kg K2O and 20 kg N with 20 Mt farmyard manure ha–1 is
recommended for rosemary in India (Farooqi and Sreeramulu, 2001). Further, N level can
be raised to 300 kg ha–1 in different splits to maximize oil yield (Prakasa Rao et al., 1999).
Studies conducted at Italy (Sardinia) on fertilizer dose and weed management revealed that
applying 80 kg N + 60 kg P2O5 ha–1 coupled with hand weeding of the major weeds such as
Genista corsica and Cytisus Spp. increased herbage yield and oil (Milia et al., 1996).
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The beneficial effect of biofertilizers such as Azospirillum, Azotobacter and VAM
applied in combination with inorganic fertilizers in increasing herb and oil yield of rosemary
has also been reported (Anuradha et al., 2002). Weed control in rosemary is achieved
through occasional hand weeding and intercultivation.
Application of Fe as foliar spray in irrigated rosemary increased the verbenone
concentration in the oil (Moretti et al., 1998b).
Studies on the effect of growth regulators (brassinosteroids and uniconazole) on growth,
yield and chemical composition of rosemary in Egypt revealed the beneficial effect of
growth hormones (Tarraf and Ibrahim, 1999).
16.3.4 Irrigation
Irrigation is reported to be beneficial for herbage yield of rosemary. To establish the crop
well in the field, two irrigations per week are recommended in India. Subsequently,
irrigation once a week will be sufficient (Farooqui and Sreeramulu, 2001). Drip fertigation
with water-soluble fertilizers (80% WSF) coupled with micronutrients are reported to
increase growth, yield and quality traits of rosemary (Vasundhara et al., 2002). Field
experiments on water requirements of rosemary in Egypt revealed that irrigation once every
14 days resulted in high herbage and oil yield (Kandeel, 2001).
A study on the effect of soil moisture regime, irrigation water : cumulative pan evaporation
(IW : CPE) ratios and nitrogen level on herbage and oil yield of rosemary on alfisol,
Banglore, India indicated that soil moisture regime maintained at 0.50 IW : CPE ratio with
150 kg N ha–1 significantly increased herbage and oil yield of rosemary (Singh and Ramesh,
2000). Unstressed rosemary plants are reported to yield higher levels of essential oil and
phenolic compounds than those subjected to water/nutrient stress (Solinas et al., 1996).
16.3.5 Pruning
Pruning of rosemary is advisable, though not essential, after two or three years to enhance
shoot and leaf production (Farooqi and Sreeramulu, 2001). As rosemary is a perennial herb,
aged plantations (10–12 years old) need to be rejuvenated by cutting back the plant to a
height of 4–5 cm above ground coupled with fertigation for better herbage yield.
16.4
Post-harvest technology
Leaves, flowering tops, flowers and twigs are of economic importance. First harvesting is
done about eight months after planting, with the onset of flowering or just before flowering.
In the first year, two crops can be taken, whereas in the subsequent years two to four harvests
are possible at an interval of 100–120 days. Generally, harvesting of the plants can be done
up to 50% flowering. At above 90% flowering, harvesting is not desirable (Farooqi and
Sreeramulu, 2001). Tender, non-hardy shoots are also harvested for distillation upon
attaining full size.
Usually the harvested leaves, flowering tops and shoots are used for downstream
processing without drying. However, the leaves and twigs can also be used after drying for
oil extraction. Drying studies in normal condition at 50ºC and in dehydrated air (30ºC)
revealed that, in terms of percentage values of the characteristic volatile oil compounds, the
dehydrated air-drying product is on par with raw leaves (di Cesare et al., 2001). However,
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Ibanez et al. (1999) reported that, among different drying methods, the traditional method
(drying in a ventilated room) is the best in terms of the yield and quality of the antioxidant
principles of rosemary. Influence of genotype of the plant, age of leaf and other growing
conditions are known to affect the oil quality especially the antioxidant principle, the
carnosic acid, in oil (Hidalgo et al., 1998). Boutekedjiret et al. (1999) reported a phenologydependent variation in yield and quality. For best oil yield, the flowering stage of rosemary
is the best, though the oil quality from such plant is slightly inferior. To get quality oil of
good yield, one has to select an appropriate growth stage. In short, the flowering stage of the
plant as well as pre-flowering plants are suitable for the production of oil, though there will
be difference in the oil quality.
16.4.1 Extraction of oil
Rosemary oil is usually recovered by steam or water distillation, though super-critical fluid
extraction using CO2 as solvent is also in practice (Coelho et al., 1997; Bicchi et al., 2000).
Most of the oil (90%) comes out within the first 60 minutes of distillation, though distillation
can be continued for 120 minutes for full recovery of rosemary oil under field distillation
conditions (Prakasa Rao et al., 1999). Oil obtained from leaves and flowering tops is of
better quality than the oil from whole plant distillation. Comparing steam and water
distillation the former is found better in terms of yield and quality profile of rosemary oil
(Boutekedjiret et al., 1997). Blanching (microwave blanching for 1 min) is observed to have
a positive effect on retention of the antioxidant principles, green colour and texture of
rosemary though blanching leads to total loss of volatile oils (Singh et al., 1996).
Though essential oil is traditionally extracted by steam or water distillation, experiments
are in progress with new extraction processes such as controlled instantaneous decompression (DIC) (Rezzoug et al., 2000). This processes involves exposing the rosemary leaves for
a brief period of time to steam pressure varying from 0.5 to 3 bar followed by an
instantaneous decompression to vacuum (about 15 mbar). This method is reported to be
faster than the conventional method.
The oil content of fresh rosemary leaves is 1% and in shade-dried leaves it increases to
3% (Farooqi and Sreeramulu, 2001). From an hectare one can harvest approximately 10–
12 t herbs year–1; yielding 25–100 kg oil (Farooqi and Sreeramulu, 2001). However, in field
distillation conditions the oil yield varies from 0.5 to 0.9% (Prakasa Rao et al., 1999). Close
spacing coupled with increased nitrogen dose result in higher herbage and oil yield (Prakasa
Rao et al., 1999).
16.4.2 Extraction of other active compounds
For the extraction of the other active compounds of rosemary, conventional solvent
extraction techniques using solvents such as hexane, benzene, ethylene, chloroform,
dioxane and methanol (Chang et al., 1977), distillation and super-critical fluid extraction
(SFE) are routinely employed. SFE, using CO2 is found superior to liquid solvent sonication
for maximum recovery of carnosic acid in pure form (Tena et al., 1997). Recent research on
improving the yield and quality of rosemary extract with new techniques showed encouraging
results. Superheated water under pressure between 125 and 175ºC has been shown not only
to rapidly extract high-quality oxygenated fragrance and flavour compounds from rosemary
but also to produce in higher yields than steam distillation (Basile et al., 1998). Ibanez et al.
(1999) proposed a two-step super-critical fluid extraction and fractionation of essential oilrich oleoresin and antioxidant compounds by varying the pressure and temperature
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requirements. Enzyme assisted ensiling (ENLAC) prior to polyphenol extraction is reported
to double the yield of polyphenol from rosemary (Weinberg et al., 1999).
16.4.3 Biotechnology
In vitro studies of rosemary, such as tissue culture, in vitro selection and suspended cell
culture, to produce active principles are in progress in several laboratories. Callus induction
potential of various explants from rosemary, essential oil profile of in vitro cultures under
salt stress, in vitro production of the pigment shisonin, in vitro production of carnosic acid
in callus cultures and regenerated shoots are some of the biotechnological studies reported
(Zhu-Ru Xing et al., 1996; Tawfik, 1997; Hashimoto et al., 1997; Yang-Rong Hui et al.,
1997; Caruso et al., 2000), though large-scale downstream processing of value-added
products of rosemary from in vitro techniques or scale-up of the process for commercial
exploitation is in its infancy.
16.5
Uses
16.5.1 Food processing
Rosemary is a most effective herb with a wide range of uses in food processing. In Europe
and the USA, rosemary is commercially available for use as an antioxidant, though not
technically listed as natural preservative or antioxidant (Yanishlieva-Maslarova and
Heinonen, 2001). Rosemary has potential application in the suppression of warmed over
flavour (WOF) (Valenzuela and Nieto, 1996). The main antioxidant principles in rosemary
are carnosic acid, 12-methoxy carnosic acid and carnosol as well as the antioxidative
diterpenes such as epirosmarinol, isorosmanol, rosmaridiphenol, rosmariquinone and
rosmarinic acid (Richheimer et al., 1996).
The antioxidant properties of rosemary are attributed to its ability to scavenge superoxide
radicals, lipid antioxidation, metal chelating, etc. Extracts and essential oil of rosemary can
be used to stabilize fats, oils and fat containing foods, butter, etc. against oxidation and
rancidity (Pokorny et al., 1998; Zegarska et al., 1996) and fermented meat product, etc.
(Korimova et al., 1998). Yanishlieva-Maslarova and Heinonen (2001) reviewed the literature
on rosemary and sage antioxidant principles, extraction, properties, application and the
chemistry involved. Deodorized liquid, commercial antioxidant formulations of rosemary
either as monoherbal or as polyherbal (rosemary, thyme, sage, oreganum) formulations, viz.
‘Herbor 025’, ‘Spice Cocktail’, etc. are available (Aruoma et al., 1996).
16.5.2 Medicine
Rosemary is credited as a carminative (flavanoids); antidepressant, antispasmodic (volatile
oil); rubefacient (phenolics); antimicrobial (diterpenes); emmenagogue (oleanolic acid);
anti-inflammatory (carnosol); carcinogen blocker and liver detoxifier (carnosol and whole
plant extract); antirheumatic (ointment of rosemary oil); and abortifacient (aqueous extract).
It has an emerging potential as a source of anticancer molecules and bioavailability enhancer
of cancer drugs (Jones, 2002; Plouzek et al., 1999).
Traditional medicine
In traditional medicine, herbalists recommend rosemary oil against pulmonary diseases, as
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stomachic, antidiarrhoeic, wound healing (poultice), choleretic and colagogenic, antidiabetic,
diuretic, antidepressant and antispasmodic (Giugnolinini, 1985; Oury, 1984; Erenmemisoglu
et al., 1997). Commercial herbal preparations such as ‘Tinctura rosmarin’, ‘Extractum
rosmarini 150’and ‘Oleum rosmarini’ are available (Wolski et al., 2000). The whole plant,
in the form of decoction, infusion, extract in ethanol (for external application) and essential
oil, is administered against digestive disorders, vaginitis, leucorrhoea, respiratory diseases,
varicose vein, heart pain, inflammation and dizziness by the native people of Mexico and
Central America (Santos García-Alvarado et al., 2001). In Russia and Central Asian
Countries of the former Soviet Union, leaves of rosemary preparation (gallenical and
powder made into cigarettes) are used to treat asthma (Mamedov and Craker, 2001). The
abortifacient (anti-implantation) effect of rosemary extract is also known (Lemonica et al.,
1996).
HIV treatment
Liquid deodorized extract of rosemary (‘Herbor 025’) and oily extract of mixture of herbs
such as rosemary, thyme, sage and oreganum (‘Spice Cocktail’) inhibited human immunodeficiency virus (HIV) infection at very low concentrations though they were cytotoxic.
Carnosol and carnosic acid were found top be the main active constituents of the extracts
(Aruoma et al., 1996). Purified carnosol @ 8 µM exhibited anti-HIV activity besides being
non-cytotoxic.
Cardiovascular effects
The cardiovascular effects of rosemary extract on the isolated intact rabbit heart demonstrated significant positive inotropic effect and coronary vasodilatation (Khatib et al., 1998).
Administering an infusion of dried rosemary leaves resulted in decrease of blood glucose
levels in normoglycaemic and diabetic nice and had no toxic effects (Erenmemisoglu et al.,
1997).
Cancer treatment
Rosemary is now gaining importance in cancer treatment. The major anticancer compounds
identified from rosemary are carnosol, carnosic acid, ursolic acid, befulinic acid,
rosmaridiphenol and rosemanol (Jones, 2002). Carnosol is found to reduce cellular nitric
oxide in mice, a free radical that can damage DNA (Chan et al., 1995). It is also reported that
administering a whole plant extract of rosemary is more effective in preventing the
carcinogen 7,12-dimethyl benz(a)anthracene (DMBA) from binding to breast cell DNA in
rats than administering carnosol or ursolic acid alone (Singletary et al., 1996). Rosemary
extract prevents binding of aflatoxins to human liver cells and benzo(a)pyrenen to bronchial
tissue (Offord et al., 1995). Extract of rosemary is found to increase the intracellular
accumulation of the common chemotherapy drugs such as dexorubicin (DOX) and vinblastine
(VIN) in drug-resistant MCF-7 human breast cancer cells leading to increased availability
of the drugs for bioactivity (Plouzek et al., 1999).
Diuretic effect
Haloui et al. (2000) reported a diuretic effect of aqueous extract of rosemary (8%
concentration) on Wister rats.
Administration
Rosemary can be administered in the form of infusion, decoction, ethanol extract (external
use), tinctures, rosemary wine, drug containing volatile oil, powdered drug, liquid extract,
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dry extract, etc. The infusion is prepared by adding 2 g of herb to 1 l of boiling water (Santos
Garcìa-Alvarado et al., 2001).
16.5.3 Aromatherapy and cosmetics
Massaging a cocktail of essential oils of rosemary, thyme, cedar wood and lavender in
carrier oils of jojoba and grapeseed over a period of seven months into the scalp of patients
with Alopecia areata is found to be a safe and effective treatment (Hay et al., 1998).
Rosemary oil stimulates hair follicles and circulation in scalp and thus may be helpful in
premature baldness too (http://www.holistic-online.com/Herbal-Med/_Herbs/h228.htm).
Rosemary has cosmetic uses as well. The oil is useful in controlling dandruff, promoting hair
growth and controlling greasy hair. Rosemary oil is also used in shampoo, as it is known to
impart a black colour to hair. The flower distillate in water provides a soothing eye lotion.
Rosemary is used in curing acne. Rosemary oil is a component in soaps, room fresheners,
deodorants, perfumes, skin lotions, etc., either in formulations with other herb oils or singly.
‘Hungary water’ is a perfume based on rosemary oils (http://www.kevala.co.uk/
aromatherapy/rosemary. cfm). Flower, calyx and leaves of rosemary are used in potpouri,
tussie-mussies, herb pillows, etc. (Bonar, 1994).
16.5.4 Recipes
Rosemary leaves and flowering tops are used in lamb roast, mutton preparations, marinades,
bouquet garni, with baked fish, rice, salads, occasionally with egg preparations, dumplings,
apples, summer wine cups and fruit cordials, in vinegar and oil (Bonar, 1994). Though
rosemary leaves are conventionally used with roasted meat or fish dishes, they can also be
used in vegetable preparations as well. Rosemary goes with potatoes and is suited to
vegetables fried in olive oil (http://www-ang.kfunigraz.ac.at/katzer/ engl/Rosm_off.html).
As rosemary extract is known to have antioxidant properties, it is of use in bakery,
beverages, savoury foods, for retarding rancidity in fats and oils, preventing flavour
degradation, etc.
Some of the popular rosemary recipes are chicken salad with rosemary, sautéed scallops
with rosemary and lemon (http://www. gardensablaze.com/HerbRosemary.htm), lamb roast
with rosemary, rosemary cleansing cream for oily skin (Bonar, 1994), etc. Refreshing soft
drinks can be prepared by adding fresh rosemary leaves or sprigs, e.g. rosemary lemonade.
16.5.5 Herbal pesticide
Rosemary is known to possess insect repellent and antimicrobial properties. Comparative
laboratory studies on the effect of dusting different herbal powder, including rosemary
powder, on stored grains of wheat and French bean against Sitophilus granarius and
Acanthoscelides obtectus revealed that grain wheat can be very effectively protected against
S. granarius with the dust of rosemary (Kalinovic et al., 1997). Aphids are found to be
repelled by the odour of rosemary and Mentha pulegium. Based on GC–MS analysis, a few
components of rosemary oil, viz. 1,8-cineole, D-1-camphor, α,1-camphor and α-pinene, etc.
have been found to be the major principles repelling the aphids (Hori and Komastu, 1997).
The anti-repellent property of rosemary oil to tobacco leaf aphids, Myzus persiacea, is
attributed to 13 compounds; the important being linalool, D-1-camphor and α-terpineol
(Hori, 1998). Rosemary oil (1%) is found to reduce the fecundity rate of the predacious mites
Amplyseius zaheri and A. barkeri (Momen and Amer, 1999). Repellent and oviposition
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deterring activities of rosemary oil on the spider mites Tetranychus usticae and Eutetranychus
orientalis have also been reported (Amer et al., 2001). Essential oil of rosemary in vapour
form is shown to reduce fecundity, decrease egg hatchability, increase neonatal larval
mortality and adversely affect offspring emergence of Acanthoscelides obtectus (Papachristos
and Stomopoulos, 2002).
Antimicrobial activity of the essential oil of rosemary against an array of bacterial and
fungal species including Listeria monocytogenes and Aspergillus niger have been reported
by Faliero et al. (1999) and Baratta et al. (1998). Gram-negative bacteria such as Staphylococcus aureus and S. epidermidis have been found to be more susceptible to rosemary oil
than other Gram-negative bacteria such as Escherichia coli and Pseudomonas aeruginosa
(Pintore et al., 2002).
Rosemary leaves are found to be a source of antibacterial molecules. An active compound
effective against the plant pathogen Streptomyces scabies, under laboratory studies, has
been isolated from the leaves of rosemary (Takenaka et al., 1997).
16.6
Toxicology and disease
Rosemary is generally considered safe and devoid of toxic side effects if taken in
recommended doses. However, there have been occasional reports of allergic reaction such
as skin irritation. Pregnant and lactating women are advised not to use rosemary, as are
pepole with epilepsy. Rosemary oil should be used with caution by persons suffering from
hypertension, blood pressure or insomnia (http://www.kevala.co.uk/aromatherapy/rosemary.
cfm). In vitro studies of liquid extract of rosemary (‘Herbor 025’) and a mixed oily extract
of herbs such as rosemary, sage, thyme and oregano, though proven to be antiviral against
HIV, is found to be cytotoxic too (Aruoma et al., 1996). Rosemary leaves in excess quantity
can cause coma, spasm, vomiting and, in some cases, pulmonary oedema. Rosemary oil
taken orally can trigger convulsions (http://www.alternativedr.com/conditions/ConsHerbs/
Rosemarych. html).
16.6.1 Disease
The important diseases affecting rosemary are collar and root rot (Phytophthora incognitae,
P. drechsleri), foliar necrosis/leaf spot (Alternaria alternata), aerial blight (Ralstonia solani
AG-4), hook disease (Botrytis cinerea) and powdery mildew (Oidium Spp.) (Perello and Dal
Bello, 1995; Minuto and Garibaldi, 1996; Cacciola et al., 1997; Conway et al., 1997;
Villevieille et al., 1999). Alternaria leaf spot will be severe in humid and less well-ventilated
areas, whereas powdery mildew assumes severity under shaded conditions. Aerial blight is
a major disease in greenhouse-grown rosemary. Harvesting before blooming will help to
restrict the crop loss due to hook disease. Poor drainage is conducive to root rot. Spraying
and drenching with fungicides Maneb (1%) is effective against root rot. Sulphur dusting is
recommended against powdery mildew. Biocontrol of powdery mildew with a commercial
formulation of Ampetomyces quisqualis gave partial control (Minuto and Garibaldi, 1996).
An isolate of biocontrol agent, Laetisaria arvalis, if incorporated in the pots, followed by
foliar spray of fungicides at a low dose, was found to check aerial blight of rosemary better
than separate applications of fungicide or biocontrol agent alone (Conway et al., 1997).
The role of biocontrol agents such as Trichoderma Spp., fluorescent pseudomonads, are
worth trying, as there is a premium price for organically produced herbs. These biocontrol
agents can be components in the integrated disease management approach of rosemary.
© 2004, Woodhead Publishing Ltd
However, in the case of aerial blight of rosemary no synergistic effect of soil amendment
with Trichoderma harzianum and foliar spray with iprodione (fungicide) was observed
(Conway et al., 1997).
16.7
Conclusion
Rosemary is emerging as an important herb, being a potential source of anticancer molecules,
functional food, botanical nutraceutical and functional pesticide. Despite the multifaceted
importance of the herb, it has yet to receive adequate research attention. In many places, it
is grown either as a minor herb on marginal lands or wild.
Varietal improvement and organic cultivation practices are two areas that require
immediate attention in addition to post-harvest technology.
16.8 References
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COELHO L.A.F., OLIVEIRA J.V.
and PINTO J.C. (1997), Modelling and simulation of supercritical fluid
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© 2004, Woodhead Publishing Ltd
17
Sesame
D. M. Hegde, Directorate of Oilseeds Research, India
17.1
Introduction
Sesame (Sesamum indicum L.), also known as sesamum, gingelly, beniseed, sim-sim and til,
is perhaps the oldest oilseed known and used by human beings (Joshi, 1961; Weiss, 2000).
It has been cultivated for centuries, particularly in Asia and Africa, for its high content of
edible oil and protein. The crop is now grown in a wide range of environments, extending
from the semi-arid tropics and subtropics to temperate regions. Consequently, the crop has
a large diversity in cultivars and cultural systems. Although considered to have originated
in central Africa, most probably Ethiopia, many believe that there is convincing evidence to
show that sesame originated in India (Bedigian and Harlan, 1986). Sesame was widely
dispersed by people both westward and eastward, reaching China and Japan, which
themselves became secondary distribution centres.
Sesame is an important cash crop for small and marginal farmers in several developing
countries. It is cultivated for its seeds, which contain 38–54% oil of very high quality and
18–25% protein. The great diversity of sesame types, their wide environmental adaptation
and considerable range of seed oil content and characteristics make an exceptional gene
pool. This gene pool must be harnessed to produce better cultivars to extend the range and
profitability of sesame growing. The major obstacles to sesame’s expansion are its low
yields and the absence of non-shattering cultivars suitable for machine harvest.
17.1.1 Classification and species relationship
The genus Sesamum, 1 among the 13 genera of the family Pedaliaceae, consists of about 40
species, 36 in the Index Kewensis. Many occur in Africa (18 exclusively), 8 occur in the
India–Sri Lanka region (5 exclusively). The Australian records are probably due to imports
by Chinese immigrants in the mid-19th century (Bennett, 1996). The cytogenetic knowledge
of the genus is very limited, thus the chromosome numbers are known for only about onethird of the species.
Sesamum indicum, together with S. capense Burn (S. alatum Thonn), S. malabaricum
Nar. and S. schenkii Aschers, have the somatic number 2n = 26; S. laciniatum, 2n = 28;
S. angolase and S. prostratum 2n = 32; S. occidentale and S. radiatum Schum & Thonn,
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Sesame
257
2n = 64. The Indian S. mulayanum is very similar to S. indicum, but has the valuable
characteristic of being resistant to phyllody and wilt.
The progenitor species of the cultivated S. indicum are unknown as no wild species
except S. malabarium, which produces fertile hybrids with S. indicum, are known. The true
wild species of sesamum found in tropical Africa and India produce viable F1 seeds but F1
hybrids are sterile, except for schenkii-indicum hybrids, which show some end-season
fertility.
Sesamum indicum has a number of local cultivars as noted in the literature, but it is
claimed the genus Sesamum has only one cultivated species, which can be divided by seed
colour into white sesame S. indicum spp., indicum, and variable sesame S. indicum spp.,
orientale (Zhang et al., 1990). Based on seed colour and inheritance, it is postulated that
sesame evolved from symmetric to asymmetric types and from S. capense to S. indicum in
the sequence black, brown, yellow and white seeded types (He et al., 1994). Research into
S. indicum, S. alatum, S. radiatum and S. angustifolium (Olive) Engl. by analysing the fatty
acid composition of the total lipids and of the different acyl-lipid classes indicated that
S. radiatum and S. angustifolium are more closely related to the other two species (KamalEldin and Appelquist, 1994).
Polyploidy can be induced, but colchicine-treated plants tend to produce a low yield even
when fertility of pollen is high and seeds per capsule not reduced. The number of capsules
set is often very low, but seed oil content can be extremely high. The rate of growth and
general vigour of tetraploids can exceed that of diploids, the plants are taller at maturity, with
longer leaves, larger flowers, capsules and pollen grains. Sterility of pollen grains in
tetraploids can vary between 20 and 40% and of diploids between 5 and 30%.
Interspecific hybridization is possible and crosses may produce viable seed (Prabakaran
and Rangasamy, 1995). The discovery of genetic male sterility in sesame (Osman, 1981) has
eased the production of hybrid seed (Tu, 1993; Ganesan, 1995; Kang and Lee, 1995; Wang
et al., 1995).
17.1.2 Morphology and biology
There are many hundreds of varieties and strains of Sesamum indicum, which differ
considerably in size, form, growth, colour of flowers, seed size, colour and composition.
Cultivated sesame is typically an erect, branched annual, occasionally perennial, 0.5–2 m in
height, with a well-developed root system, multi-flowered, whose fruit is a capsule containing
a number of small oleaginous seeds.
Sesame has a tap root system with profuse lateral branches. Long-season types, occasionally treated as perennials have an extensive and penetrating root system and short-season
types have less extensive and more shallow roots. Root growth is also influenced by the soil
type, season and soil moisture conditions. Root growth is inhibited by excess soil moisture
and relatively low salt concentrations, much lower than is tolerated by safflower, for
instance.
The stem is erect, normally square in section with definite longitudinal furrows, although
rectangular and abnormally wide, flat shapes occur. It can be smooth, slightly hairy or very
hairy and these characteristics are used to differentiate the types. The stem is light green to
purple, branching angular and straight with an average height of 1 to 1.5 m and sometimes
up to 3 m. The extent and type of branching are varietal characteristics, as is the height at
which the first branch occurs. The degree of branching is directly affected by the environment. Short-stemmed, little-branched types are generally early maturing; the taller branched
types are late-maturing and tend to be more drought resistant.
© 2004, Woodhead Publishing Ltd
Leaves on sesame plants are most variable in shape and size on the same plant and
between varieties. Usually, lower leaves are broad, sometimes lobal, margins often prominently toothed with the teeth diverted outwards. Intermediate leaves are entire, lanceolate,
sometimes slightly separated. The upper leaves are more narrow and lanceolate. Leaf size
varies from 3 to 17.5 cm in length, 1 to 7 cm in width with a petiole of 1 to 5 cm in length.
The surface of leaves is generally glabrous but in some types may be pubescent. Generally
of a dull, darkish-green, leaves can be much lighter with occasionally a yellowish tint or
bluish when leaves are very hairy. Leaf arrangement may be alternate or opposite or mixed
or opposite below and alternate above and varies with varieties. There is a basic difference
in the rate of water conductance between leaves of indehiscent and dehiscent sesame, the
former being much faster. These varieties are thus less suited to areas with limited water
supply.
Flowers arise in the axils of leaves and on the upper portion of the stem and branches and
the node number on the main shoot at which the first flower is produced is a varietal
characteristic and highly heritable (Mohanty and Sinha, 1965). Flowers occur singly on the
lower leaf axils with multiple flowers on the upper stem or branches. When borne single, two
lateral flowers are observed as rudimentary buds (nectarial glands) at the base of the fully
developed ones. They are invariably pilose and show a fair range of variability in size, colour
and marking on the inside of the corolla tube. Flowers are borne on very short pedicles. Two
short linear bracts arise at the base of the pedicle just below the nectaries which are shed
when flowers mature. Calyx lobes are short, velvety, narrow, acuminate and united at the
base. The five lobes are of variable sizes, the lower one being the longest and upper one the
shortest. The flower is zygomorphic with a slightly bilabiate tubular corolla of five lobes.
The upper lip of the corolla is entire, the lower divided into three, of which the central
division is the longest. The corolla is usually white or pale pink but purple is also observed.
The inner surface of the corolla tube may have red spots or the lower portion only may be
black spotted or, occasionally, have purple or yellow blotches.
Stamens are attached to the tube of the corolla. Of the five stamens, four are functional
and the fifth is either sterile or completely lacking. The four greenish white functional
stamens are arranged in pairs, one pair being shorter than the other. There are two anther
cells, opening longitudinally, connective usually gland tipped.
The overy is superior, usually two-celled, cells often completely or partially divided by
false septa. The style is terminal, filiform and simple. The stigma is usually two-lobed and
hairy.
When there are three flowers per leaf axil, the central bud blooms first and the two side
buds open several days later. Flowers open early in the morning, 95% between 5 and 7 a.m.,
wilt after midday and are usually shed in the evening, majority between 4.30 and 6.00 p.m.
Anthers open longitudinally and release pollen shortly after the flowers open, the interval
varying with variety. The stigma is receptive one day prior to flower opening and remains
receptive for a further day. Under natural conditions, pollen remains viable for approximately
24 hours. Low temperature at flowering can result in sterile pollen, or premature flower fall.
Conversely, periods of high temperature, 40ºC or above at flowering, will seriously affect
fertilization and reduce the number of capsules produced.
Sesame is considered a self-pollinated crop, giving full seed set under isolation. However,
the flowers attract insects and their activity can lead to different rates of cross-pollination,
from a commonly reported few per cent to as high as 65% (Yermanos, 1980).
The fruit is a capsule, rectangular in section and deeply grooved with a short triangular
beak. Capsule shape is a varietal characteristic with environment a major modifying factor.
Capsule length can vary from 2.5 to 8 cm, with a diameter of 0.5 to 2 cm, the number of loculi
© 2004, Woodhead Publishing Ltd
Sesame
259
Table 17.1 Proximate composition of whole sesame seeds
Constituent (%)
Moisture
Protein
Fat
Carbohydrate
Ash
Joshi (1961)
Smith (1971)
Gopalan et al. (1982)
Weiss (1983)
5.8
19.3
51.0
21.2
5.7
8.0
22.0
43.0
21.0
6.0
5.3
18.3
43.3
25.0
5.2
5.4
18.6
49.1
21.6
5.3
from 4 to 12, and capsules are usually hairy to some degree. The capsule dehisces, splitting
along septa from top to bottom or by means of two apical pores. The degree of dehiscence
and the above-ground height of the first capsule are varietal characteristic (Weiss, 1983).
Sesame seeds are small, ovate, slightly flattened with testa of variable colour varying
from black, white, yellow, reddish brown, grey, dark grey, olive green and dark brown. The
dry matter content in seed increases most rapidly between 12 and 24 days, in parallel with
the rate of oil synthesis and continues to increase slowly until maturity (Aiyadurai and
Marar, 1951). There is significant difference between cultivars in respect of capsule length,
number of seeds per capsule and seed size. A capsule may contain 50 to 100 or more seeds.
Seed weight is around 3 g/1000 seeds. The seeds mature four to six weeks after fertilization.
17.2
Chemical composition
Sesame seed has a high food value due to its high content of oil and protein. The composition
is markedly influenced by genetic and environmental factors (Kinman and Stark, 1954;
Lyon, 1972). The seeds contain 6–7% moisture, 17–32% protein, 48–55% oil, 14–16%
sugar, 6–8% fibre and 5–7% ash. The proximate composition of sesame seeds is given in
Table 17.1.
In general, Indian varieties tend to be lower in protein and higher in oil than Sudanese
varieties, such as those generally appearing in the export market, and are commercially used
in the USA. The hull content averages about 17% of the sesame seed, and contains large
quantities of oxalic acid, calcium, other minerals and crude fibre. Thus, when using sesame
for human food, it is advisable to remove the hull. When the seed is properly dehulled, the
oxalic acid content is reduced from about 3% to less than 0.25% of the seed weight (Nagaraj,
1995). Screw-pressed, dehulled sesame contains about 56% protein, while the solvent
extracted meal contains more than 60% protein. This is mostly used in feed, except in India
where it is used as a food.
17.2.1 Lipids
Content
Sesame seeds contain more oil than many other oilseeds. Oil content varies with genetic and
environmental factors. A wide range of the oil content from 37 to 63% has been reported in
sesame seeds (Lyon, 1972; Swern, 1979; Bernardini, 1986). Oil content in seeds also varies
considerably among different varieties and also growing seasons (Lyon, 1972; Yen et al.,
1986). The oil content is also related to the colour and size of the seeds. White or light
coloured seeds usually have more oil than the dark seeds and smaller seeds contain more oil
© 2004, Woodhead Publishing Ltd
than larger seeds (Seegeler, 1983). Rough-seeded cultivars generally have a lower oil
content than smooth-seeded types (Yermanos et al., 1972).
Agronomic factors also influence the seed oil content. It increases with increasing length
of photoperiod and early planting dates (Arzumanova, 1963; Abdel-Rahman et al., 1980).
Likewise, the seeds from plants with a short growing period tend to have higher oil
content than those from plants with a medium to long growing cycle (Yermanos, 1978).
Heavy application of nitrogen fertilizer reduces oil content of sesame seeds (Singh et al.,
1960).
Classification
The lipids of sesame seeds are mostly composed of neutral triglycerides with small
quantities of phosphatides (0.03–0.13% with lecithin : caphalin ratio of 52 : 46). The
phosphatides also contain about 7% of a fraction soluble in hot alcohol but are insoluble
when cold. Sesame oil, however, has a relatively high percentage (1.2%) of unsaponifiable
matter (Johnson and Raymond, 1964; Weiss, 1983). The glycerides are mixed in type,
principally oleo-dilinoleo, linoleo-dioleo triglycerides and triglycerides with one radical of
a saturated fatty acid combined with one radical each of oleic and linoleic acids (Lyon,
1972). The glycerides of sesame oil, therefore, are mostly triunsaturated (58 mol%) and
diunsaturated (36 mol%) with small quantities (6 mol%) of monounsaturated glycerides.
Trisaturated glycerides are almost absent in sesame oil. The unsaponifiable matters in
sesame oil include sterols (principally comprising β-sitosterol, compesterol and sigma
sterol), triterpenes (triterpene alcohols which include at least six compounds, of which three
were identified, viz. cycloartanol, 24-methylene cycloartanol and amyrin), pigments,
tocopherols and two compounds that are not found in any other oil, namely sesamin and
sesamolin (Fukuda et al., 1981, 1988). Sesamin and sesamolin are responsible for the
characteristic Baudouin or Villavecchia tests of sesame oil. Among the pigments
spectroscopically identified, pheophytin A (λmax = 665–670 nm) was found to markedly
predominate over pheophytin b (λmax = 655 nm) (Lyon, 1972). The pleasant aroma and taste
principles contain C5-C9 straight-chain aldehydes and acetylpyrazine (Swern, 1979).
Fatty acid composition
Sesame oil contains about 80% unsaturated fatty acids. Oleic and linoleic acids are the major
fatty acids and are present in approximately equal amounts (Lyon, 1972). The saturated fatty
acids account for less than 20% of the total fatty acids. Palmitic and stearic acids are the
major saturated fatty acids in sesame oil (Table 17.2). About 44 and 42% of linoelic and oleic
acids and 13% saturated fatty acids are found in sesame oil (Smith, 1971). Arachidic and
linolenic acids are present in very small quantities (Rao and Rao, 1981).
Table 17.2 Fatty acids composition of sesame oil (% of total fatty acids)
Fatty acid
Godin and Spensley
(1971)
Yermanos
(1978)
Seegeler
(1983)
Maiti et al.
(1988)
Palmitic
Stearic
Arachidic
Oleic
Linoleic
7–9
4–5
8
37–50
37–47
8.3–10.9
3.4–6.0
–
32.7–53.9
39.3–59.0
8.4–10.3
4.5–5.8
0.3–0.7
39.5–43.0
41.0–45.0
7.8–9.1
3.6–4.7
0.4–1.1
45.3–49.4
37.7–41.2
© 2004, Woodhead Publishing Ltd
Sesame
261
Endogenous antioxidants
Among the commonly used vegetable oils, sesame oil is known to be most resistant to
oxidative rancidity (Budowski, 1950). It also exhibits noticeably greater resistance to autooxidation than would be expected from its content of tocopherols (vitamin E). This high
stability to oxidation is often attributed to the presence of a large proportion of unsaponifiable
matter. Moreover, the unsaponifiable matter itself includes substances such as sesamol and
phytosterol that are normally not found in other oils. Sesamolin upon hydrolysis, yields
sesamol. Sesame oil contans 0.5–1.0 % sesamin (Budowski et al., 1951) and 0.3–0.5%
sesamolin (Budowski et al., 1950), with only traces of free sesamol (Beroza and Kinman,
1955; Budowski, 1964). Sesamol is released from sesamolin by hydrogenation, by acid or
acid bleaching earth or other conditions of processing and storage (Budowski and Markley,
1951; Beroza and Kinman, 1955). Free sesamol is, however, removed by some blending
earths or during the deodorization process, which results in decreased stability of sesame oil
(Budowski and Markley, 1951; Mathur and Tilara, 1953; Budowski, 1964). Structures of
natural antioxidants found in oil from sesame are depicted in Figs. 17.1 and 17.2.
Fig. 17.1
Structures of natural antioxidants found in sesame oil: (a) sesamin; (b) sesangolin; and
(c) samin.
© 2004, Woodhead Publishing Ltd
Fig. 17.2
Structures of natural antioxidants found in sesame oil: (a) sesamolin; (b) sesamol; (c)
sesamol dimer; and (d) sesamol dimer quinone.
Properties of oil
Sesame oil is deep to pale yellow in colour. It is fragrant or scented. It has a pleasant odour
and taste. The aroma components were identified as C5 to C9 straight chain aldehyde or
ketone derivatives (Lyon, 1972). Some of the important characteristics of sesame oil are
given in Table 17.3. Sesame oil is dextrorotatory, which is unusual for an oil devoid of
optically active fatty acid glycerides. The unsaponifiable fraction of the oil, however, does
contain optically active minor constituents, which are responsible for the optical rotation of
the oil.
Nutritional importance
Sesame oil is practically free of toxic components. The oil contains more unsaturated fatty
acids than many other vegetable oils. The high proportion of unsaturated fatty acids renders
sesame oil an important source of essential fatty acids in the diet (Langstraat and Jurgens,
1976). Linoleic acid is required for cell membrane structure, cholesterol transportation in the
blood and for prolonged blood clotting properties (Vles and Gottenbos, 1989). Sesame oil
is rich in vitamin E, but deficient in vitamin A. The crude oil contains a relatively low amount
of free fatty acids. The minor constituents in sesame oil, sesamin and sesamolin, protect the
oil from oxidative rancidity.
© 2004, Woodhead Publishing Ltd
Sesame
263
Table 17.3 Characteristics of sesame oil
Character
Specific gravity (25%/25ºC)
Refractive index (n50D)
Smoke point (°C)
Flash point (°C)
Solidifying point (°C)
Titre (°C)
Free fatty acids (as % oleic)
Unsaponifiable matter (%)
Iodine value
Saponification value
Reichert–Meissel value
Polenske value
Hydroxyl number
Thiocyanogen value
Hehner value
Andraos et al. (1950) Lyon (1972) Seegeler (1983) Weiss (1983)
0.918
1.463
(25°C)
165
319
–
22
1.0
2.3
112
186
0.51
0.4
5.3
76
–
0.918–0.921
1.472–1.474
(25°C)
–
–
–
20–25
–
1.8
104–118
187–193
–
–
–
–
–
0.916–0.921
1.463–1.474
(25°C)
166
375
–3 to –4
20–25
1.0–3.0
0.9–2.3
103–130
186–199
0.1–0.2
0.10–0.50
1.0–10.0
74–76
96.0
0.922–0.924
1.458
(60°C)
–
–
–3 to –4
22–24
1.0–3.0
0.9–2.3
103–126
188–193
0.1–1.0
–
1.0–10.0
74–76
95.7
17.2.2 Proteins
Content and characterization
Sesame seed contains 17–32% protein with an average of about 25% (Joshi, 1961; Lyon,
1972, Yen et al., 1986). The proteins in the seed are located mostly in the outer layers of the
seed. Based on their solubility, sesame proteins have been classified as albumin (8.6%),
globulins (67.3%), prolamin (1.3%) and glutelin (6.9%) fractions (Rivas et al., 1981).
As in most other seeds, globulin is the predominant protein fraction in sesame seeds
(Guerra et al., 1984). It is composed of two components. α-Globulin is the major fraction
and accounts for about 60–70% of the total seed globulin, while β-globulin is a minor
component contributing 25% to the globulin fraction (Nath and Giri, 1957; Rajendran and
Prakash, 1988). α-Globulin is a high molecular weight protein (250 000–360 000 MW) and
has a sedimentation coefficient of 11–13 S. It is an oligomeric protein composed of six
dimeric units of molecular weight of about 50 000–60 000. The dimeric unit is of the A–B
type linked by a disulphide bond (Robinson, 1987). The quaternary structure of α-globulin
has been well established (Plietz et al., 1988). β-Globulin is the minor component of sesame
seed globulins. It has a molecular weight of 150 000 and is rich in acidic and hydrophobic
amino acids (Plietz et al., 1988).
Nutritional quality
The essential amino acid composition of sesame seed proteins (Table 17.4) indicates that
sesame proteins are rich in sulphur-containing amino acids, particularly methionine (Smith,
1971; Brito, 1981; Narasinga Rao, 1985) and also tryptophan (Johnson et al., 1979; Yen et
al., 1986). Sesame proteins are, however, deficient in lysine (Evans and Bandemer, 1967;
Cuca and Sunde, 1967; Narasinga Rao, 1985; Sawaya et al., 1985; Yen et al., 1986), which
is unusual for oilseed proteins. Among other essential amino acids, sesame protein is
borderline deficient for threonine, isoleucine and valine contents compared with Food and
Agriculture Organization (FAO) reference values (Nath et al., 1957). During preparation of
a protein isolate (>90% protein), there is some loss of methione, cystine and tryptophan.
© 2004, Woodhead Publishing Ltd
Table 17.4 Essential amino acid composition of sesame meal proteins (g/16 g N)
Amino acid
Evans and
Bandemer
(1967)a
Smith
(1971)
Rivas et al.
(1981)
Gopalan
et al.
(1982)
Narsinga
Rao (1985)
FAO/WHO
(1973)
Arginine
Histidine
Isoleucine
Leucine
Lysine
Methionine
Cystine
Phenylalanine
Tyrosine
Threonine
Tryptophan
Valine
12.0–13.0
2.3–2.8
3.3–3.6
6.5–7.0
2.5–3.0
2.5–4.0
1.1–2.2
4.2–4.5
–
3.4–3.8
2.0–2.4
4.2–4.4
11.9
2.2
4.3
6.9
2.8
2.7
–
4.7
–
3.6
1.9
5.1
12.5
2.4
3.9
6.7
2.6
2.5
–
4.5
3.7
3.4
–
4.7
12.0
2.7
4.0
8.0
2.7
2.9
1.9
5.9
3.7
3.7
1.3
4.6
–
–
4.2
7.4
2.6
2.8
–
6.4
–
3.1
1.5
3.9
–
–
4.7
7.0
5.5
3.5b
–
–
6.0c
4.0
1.0
5.0
a
Range for five varieties.
Methionine + cystine.
c
Phenylalanine + tyrosine.
b
This may reflect the selective recovery or elimination of certain proteins by the isolation
methods employed. The protein nutritive value of sesame is 15 to 42, relative to casein as
100 (Evans and Bandemer, 1967). Supplementation of sesame seed proteins with 0.2%
lysine significantly increased their protein nutritive value, and nutritive value of sesame
protein supplemented with 0.2% lysine + 0.1% methionine + 0.1% isoleucine was almost
comparable to that of casein (Evans and Bandemer, 1967). The net protein utilization (NPU)
of sesame meal has been reported to be 0.56 as compared with 0.74 for whole egg powder
(Fisher, 1973).
Supplementation of sesame meal with 0.5% L-lysine increased the NPU to 0.63. When
sesame protein was used at 20% level as the only source of protein in the chick diet, good
growth was obtained by supplementing it with 0.5% lysine (Smith, 1971). Sastry et al.
(1974) reported that supplementation of sesame flour with 1.25% lysine improved the
nutritive value of proteins, making them comparable to that of skim milk powder.
Supplementation of sesame diet at 18% protein level with threonine significantly improved
the chick growth (Cuca and Sunde, 1967).
The protein efficiency ratios (PER) of sesame seed, meal and isolated protein are 1.86,
1.35 and 1.2, respectively (Narasinga Rao, 1985). Commercially prepared flour and press
cake showed PER values of 0.9 and 1.03. Supplementation of sesame seed protein with
lysine can increase its PER to 2.9.
The amino acid composition of sesame complements that of most other oilseed proteins.
Tryptophan, which is limiting in many oilseed proteins, is adequate in sesame. The
availability of amino acids from sesame seed protein is affected by the method of processing.
Digestibility is enhanced by heat treatment under moist conditions, while screw pressing for
oil recovery apparently has little adverse effect on available lysine. However, in vitro
digestibility was reportedly the same for the isolated sesame protein before and after
autoclaving, indicating a lack of trypsin inhibiters (Kinsella and Mohite, 1985).
The problems encountered during addition of limiting amino acids to achieve nutritional
adequacy (Lis et al., 1972) are overcome by covalent attachment and the application of
plastein reaction (Fujimaki et al., 1977). Lysine-enriched plasteins have been prepared from
© 2004, Woodhead Publishing Ltd
Sesame
265
Table 17.5 Sugar content of sesame seeds and defatted flour (% on dry weight)
Sugar
D-Glucose
D-Galactose
D-Fructose
D-Fructose
Raffinose
Stachyose
Planteose
Sesamose
Other sugars
Total sugars
Seed
(Aguilar and Torres, 1969)
Defatted flour
(Wankhede and Tharanathan, 1976)
1.55
0.65
0.24
0.34
–
–
0.06
–
–
–
3.63
0.40
3.43
0.17
0.59
0.38
0.23
0.14
0.16
11.26
sesame protein using N-ε-cbz-lysine methyl ester and also enzymatic hydrolysates of casein
or soybean proteins. Plasteins obtained with N-ε-cbz-lysine methyl ester had a yield of 40%
for sesame and the lysine content was 16–19% (Susheelamma, 1983).
The high level of sulphur-containing amino acids in sesame seed proteins is unique. It
suggests that sesame protein should be more widely used as a supplement for methionine
and tryptophan and should be an excellent protein source for baby and weaning foods. The
use of sesame seed protein would eliminate the problems encountered when foods are
supplemented with free methionine, which is unstable.
17.2.3 Carbohydrates
The carbohydrate content of sesame seeds is comparable to that of groundnut seeds and is
higher than that of soybean seeds (Joshi, 1961). Sesame seeds contain 14–25% carbohydrates. The seeds contain about 5% sugars, most of which are of reducing type. Defatted
sesame meal contains more sugars. The sugar contents of sesame seeds and defatted flour are
given in Table 17.5. Sesame seeds are reported to contain 3–6% crude fibre (Ramachandra
et al., 1970; Gopalan et al., 1982; Taha et al., 1987). The crude fibre is present mostly in husk
or seed coat (Narasinga Rao, 1985). Wankhede and Tharanathan (1976) reported 0.58–
2.34% and 0.71–2.59% hemicellulose A and B, respectively, in defatted flour. Hemicellulose
A was found to contain galacturonic acid and glucose in the ratio of 1 : 12.9 while
hemicellulose B contained galacturonic acid, glucose, arabinose and xylose in the ratio of
1 : 3.8 : 3.8 : 3.1.
17.2.4 Minerals
Sesame seed is a good source of certain minerals particularly calcium, phosphorus and iron
(Table 17.6). The seeds contain a total of 4 to 7% minerals. Deosthale (1981) reported 1%
calcium and 0.7% phosphorus in the seeds. They also contain sodium and potassium.
Calcium is mostly present in the seed coat which is lost during dehulling. Further, the
bioavailability of calcium from sesame is less than that from milk or bread, probably because
of the high concentration of oxalate and phytate in the seed. Poneros-Schneier and Erdman
(1989) reported the bioavailability of calcium from some food products, relative to CaCO3
as non-fat dry milk 100%; whole-wheat bread 95%; almond powder 60%; sesame seeds
© 2004, Woodhead Publishing Ltd
Table 17.6 Mineral content of sesame whole seeds (mg/100 g)
Mineral
Joshi (1961)
Calcium
Phosphorus
Iron
Total
1000
700
20
5700
Agren and Gibson (1968)
White seeds
Brown seeds
1017
732
56
5600
1483
578
–
6200
Gopalan et al. (1982)
Weiss (1983)
1450
570
10.5
5200
1160
616
10.5
5300
65%; and spinach 47%. Sesame grown on selenium-rich soils also contains high selenium,
although most of it is present in the hulls (Kinsella and Mohite, 1985).
17.2.5 Vitamins
Sesame seeds are an important source of certain vitamins, particularly niacin, folic acid and
tocopherols (Gopalan et al., 1982; Weiss, 1983). The vitamin A content of seeds is,
however, very low (Table 17.7). Vitamin E group includes several tocopherols, isomers
and derivatives that differ in their biological activity (Table 17.8). The vitamin E activities
of α-, β-, γ- and δ-tocopherols and tocotrienol are in the ratio of 100, 40, 10, 1 and 30
(McLaughlan and Weihraugh, 1979). Sesame oil is rich in tocopherols. However, the
proportion of δ-tocopherols is more than that of α-tocopherols. Therefore, the vitamin E
activity of sesame oil is less than that of sunflower oil.
Table 17.7 Vitamin content of whole sesame seeds
Vitamin
Agren and Gibson (1968)
Gopalan et al. (1982) Weiss (1983) Seegeler (1983)
White seeds Brown seeds
Vitamin A (IU)
Thiamin
(mg/100 g)
Riboflavin
(mg/100 g)
Niacin
(mg/100 g)
Pantothenic acid
(mg/100 g)
Folic acid
(µg/100 g)
Free
Total
Ascorbic acid
(mg/100 g)
a
µg carotene (100 g).
© 2004, Woodhead Publishing Ltd
–
–
60a
30
Trace
0.22
0.14
1.0
0.98
1.0
0.02
0.05
0.34
0.24
0.05
7.3
8.7
4.4
5.4
5.0
–
–
–
–
0.6
–
–
–
–
–
–
–
51
134
–
–
–
–
–
–
–
–
–
–
0.5
Sesame
267
Table 17.8 Vitamin E active compounds in sesame and sunflower oils (mg/100 g oil)
Compound
α-tocopherol
β-tocopherol
γ-tocopherol
δ-tocopherol
Total tocopherol
Vitamin E activity
(α-tocopherol
equivalent)
Sesame oil
Sunflower oil (Speek et al., 1985)
Muller-Mulot (1976)
Speek et al. (1985)
1.2
0.6
24.4
3.2
29.4
1.0
<0.05
51.7
<0.05
52.8
78.8
2.5
1.9
0.7
83.9
–
14.9
79.0
17.2.6 Antinutritional factors
Sesame seed is nearly free of antinutritional factors and is suitable for human consumption
as such or after processing. Sesame seeds, however, contain high amounts of oxalate
(Deosthale, 1981; Narasinga Rao, 1985) and phytic acid (Prakash and Nandi, 1978; Johnson
et al., 1979). Sesame seeds contain about 1–2% oxalic acid. Gopalan et al. (1982) reported
1.7% oxalic acid in the seeds. The high proportion of oxalate reduces the physiological
availability of calcium from the seeds. The oxalic acid in sesame seeds is mostly present in
the testa or the hull portion. The presence of testa imparts a slightly bitter taste to the whole
seed or meal because of chelation of calcium by oxalic acid. Dehulling reduces the oxalic
acid content of the seeds. Oxalic acid may also be removed from sesame meal by treating it
with hydrogen peroxide at pH 9.5.
Sesame seeds contain a substantial amount of phosphorus. However, most of this
phosphorus is tied up in phytic acid or as phytin, a calcium and magnesium salt of inositol
hexaphosphate. The seeds have phytate levels among the highest found in nature (De
Boland et al., 1975). Phytic acid is a strong chelating agent and binds dietary essential
minerals such as calcium, iron and zinc to form phytate–mineral complexes (Reddy et al.,
1982). The formation of such complexes decreases the bioavailability of these minerals
(Oberleas et al., 1966; Kon et al., 1973). The phytate in sesame meal is insoluble in water.
O’Dell and De Boland (1976) extracted phytate from the meal by dilute HCl (0.3 M) and
precipitated it with NaOH. The insoluble phytate had a composition of NaMg–phytate,
suggesting that phytate in sesame meal exists as a magnesium phytate and not as phytin
(CaMg–phytate).
Sesame oil contains two minor constituents, namely sesamin (0.5–1.0 %) and sesamolin
(0.3–0.5%). Sesamolin upon hydrolysis yields sesamol (Godin and Spensley, 1971).
Although the nutritional significance of sesamin and sesamolin is not clear, sesamol has
been reported to be partially responsible for the resistance of sesame oil to oxidation (Weiss,
1983). Sesame plants seem to have an unusual capacity for lead accumulation in the seeds.
Yannai and Haas (1973) reported that whole sesame seeds and kernels contained lead at the
level of 0.13–0.22 mg/100 g. A high consumption of sesame (>200 g/day) is therefore
considered to be harmful to humans.
© 2004, Woodhead Publishing Ltd
17.3
Production
Sesame is grown primarily in the tropical and subtropical regions of the world although it
can be grown in more temperate climates. Sesame is cultivated in an area of 7.78 million
hectares with a production of 3.15 million tonnes and a productivity level of 405 kg/ha in the
world (Table 17.9). India is by far the largest producer, accounting for 28% of the world’s
area and 23% of the production (Table 17.10). Other major countries producing sesame are
China, Myanmar, Sudan, Nigeria, Mexico, and to a smaller extent, Ethiopia, Uganda,
Venezuela, Turkey, etc. Estimates of world sesame production are always somewhat
misleading primarily because in countries where there is a substantial area planted to the
crop, a high proportion is consumed by local farmers and is not marketed. The major
obstacles to sesame’s expansion are its low yields and the absence of non-shattering
cultivars suitable for machine harvest. Consequently it requires much manual labour at the
harvest season, which is often scarce even in its traditional growing areas.
Different varieties of sesame seed (black, white and brown) are cultivated in India both
as a rainfed and as an irrigated crop. The western and southern states produce sesame as a
kharif crop (June–October/November), while the eastern region cultivates it as a rabi crop
Table 17.9 Worldwide area and production of sesame seed
Region
Area (ha)
Production (t)
Yield (kg/ha)
Africa
North and Central America
Asia
Europe
South America
World
2 793 000
159 000
4 753 000
210 000
79 000
7 784 000
739 000
91 000
2 263 000
115 000
57 000
3 150 000
264
574
476
547
718
405
Source: Based on 2001 statistics available from FAO.
Table 17.10
Major producers of sesame in the world
Country
Area (ha)
Production (t)
India
Sudan
China
Myanmar
Nigeria
Venezuela
Somalia
Turkey
Mexico
Uganda
Bangladesh
Korean Republic
Ethiopia
Tanzania
Thailand
Pakistan
Egypt
2180 000
1900 000
702 000
1311 000
151 000
46 000
70 000
65 000
72 000
203 000
80 000
44 000
45 000
100 000
63 000
101 000
30 000
730 000
300 000
791 000
426 000
69 000
35 000
23 000
23 000
41 000
102 000
49 000
31 000
22 000
39 000
39 000
51 000
37 000
Source: Based on 2001 statistics available from FAO.
© 2004, Woodhead Publishing Ltd
Yield (kg/ha)
335
158
1127
325
457
761
329
354
567
502
613
713
489
390
619
500
1211
Sesame
269
(November–February/March). With two harvests of kharif and rabi crops, sesame seed
supplies are available year-round in India. Sesame yields (approximately 300 kg/ha) in
India, however, are well below the world average.
The world trade of sesame is limited. Sesame demand on a world basis is frequently
greater than world production and, except where the crop is deliberately grown as a cash
crop for export, there are seldom any large amounts available to world trade. India, China,
Myanmar, Sudan and Latin American countries such as Mexico are major suppliers of
sesame seed. White sesame is preferred in the export markets as commercial bakers and
confectioners consider it to be of higher quality than dark coloured sesame. White sesame
also commands a higher price.
17.3.1 Crop adaptation
Sesame is basically considered a crop of the tropics and subtropics, but its extension into more
temperate zones would be possible by breeding suitable varieties. The diversity of local
ecotypes well adapted to their particular locality is an indication of the plants’ potential in this
respect. Sesame’s main distribution is between 25°S and 25°N, but it can be found growing up
to 40°N in China, Russia and the USA and up to 30°S in Australia and 35°S in South America.
It is normally found below 1250 m, although some varieties may be locally adapted up to
2500 m. It is grown in Himalayas up to 1250 m and in Nepal up to 2000 m. The high-altitude
types are usually small, quick-growing and relatively unbranched, with frequently only one
flower per leaf axil and low seed yields. Within varieties, yields invariably decrease with
altitude. Oil content normally decreases with altitude in the same variety.
Sesame normally requires fairly high temperature during growth to produce maximum
yields and 2700 heat units are reportedly required in Israel during the critical three to four
month growth period (Kostrinsky, 1959). Temperature for optimum growth from seedling
emergence to flowering and fruiting has been found to be in the range of 27–33°C (Kinman
and Stark, 1954; Smilde, 1960). Considerable genotypic variation in germination response
to temperature has been reported (Sharma, 1997). A temperature of 25–27°C encourages
rapid germination, initial growth and flower initiation. If the temperature falls below 20°C
for any length of time, germination and seedling growth will be delayed and, below 10°C,
these processes are inhibited (Salehuzzaman and Pasha, 1979). High temperatures,
particularly high night temperatures, promote stem growth and leaf production (Smilde,
1960). Temperature above optimum (40°C or above) at flowering can seriously affect
fertilization and the number of capsules set. A frost-free growing period is required for
sesame, and hard frost at maturity will not only kill plants but will also reduce seed and oil
quality. It can also adversely affect minor seed-oil constituents, such as sesamolin and
sesamin (Beroza and Kinman, 1955).
Sesame is basically a quantitative short day plant and with a 10-hour day will normally
flower in 40–50 days, but many varieties have locally adapted to various light periods. Early
cultivars are generally less sensitive to day length than late types (Sinha et al., 1973). When
varieties are introduced to areas that have a similar day length but different rainfall or
temperature patterns, there is considerable variation in growth and yield from that in their
original location. This is because of interaction of photoperiod with factors such as light
intensity, rainfall and temperature. Light intensity has a significant morphogenic effect
influencing yield and oil content. Taking the yield obtained at the optimum planting period
as maximum, then the yield from sowings after this period decreases as the time from
optimum sowing increases. However, rainfall has a major modifying influence on optimum
time of planting relative to photoperiod.
© 2004, Woodhead Publishing Ltd
The locally adaptable sesame varieties have been well utilized in countries such as India
with distinct growing seasons. Varieties adapted to one season give an uneconomic yield if
grown in other season because of photoperiod and light intensity adaptability. The relationship of time of planting to maximum yield is generally appreciated although less well
understood.
The rate of net total dry matter production per unit of ground area is related to the daily
amount of photosynthetically active radiation intercepted by the crop. Low yields in kharif
season in India could result from low radiation levels caused by heavy cloud cover, resulting
in reduced radiation input, or from low plant density, rendering suboptimal interception by
the crop canopy. In the intercropping systems, sesame yields can be reduced because of
shading by the companion crop. The stage at which shading occurs has a great influence on
the level of yield reduction. Recent advances in plant breeding have reduced plant height of
the traditional companion crops such as sorghum, millets and pigeonpea, putting sesame in
a more equitable position in the competition for space and light, improving thereby the
potential of sesame as an intercrop in India.
Sesame has great adaptability with regard to rainfall. It will produce an excellent crop
with a rainfall of 500–650 mm, but as low as 300 mm and as high as 1000 mm will also
produce a crop under certain conditions, particularly under irrigation from newer varieties.
For maximum yields, precipitation should be distributed over the period of plant growth as
follows: germination to first bud formation 35%, bud formation to main flowering 45%,
flowering to maturity not more than 20%, falling as seeds are filling and ceasing as first pods
begin to ripen. Heavy rain at flowering will drastically reduce yield, and if cloudy weather
persists for any period at this time, yield can be very low. Rainfall when plants are ready for
harvest also reduces yield by increasing susceptibility to disease and prolonging the period
required for capsules to dry. Sesame is extremely susceptible to waterlogging and heavy
continuous rains at any time during growth will greatly increase the incidence of fungal
diseases. Wild plants show a higher degree of resistance to waterlogging than the cultivated
types (Nakhtore, 1952). Although sesame is susceptible to fungal diseases in high rainfall
areas, if the soil is permeable and drains fully, so that there is no standing water to maintain
high humidity, good crops may be obtained that would be impossible on more clayey soils
with lower rainfall.
Sesame will have lower net photosynthesis and possibly low yield potential when grown
in an arid environment than when grown in areas that have a higher humidity. This is
because, at high humidity gradient between leaf and air, there is reduction in stomatal
aperture. A large humidity gradient may cause midday closure of stomata and depression of
photo-synthesis. There is also increase in leaf temperature at high temperature. However,
the highest yields are obtained under irrigation in arid regions.
Sesame is considered to be a drought-resistant crop. It is capable of withstanding a higher
degree of water stress than many other cultivated plants. However, during the plant
establishment phase, it is extremely susceptible to moisture shortage. Once established, the
crop will grow almost entirely on stored soil moisture and with only an occasional shower
of rain in early stages, good yields are obtained. This ability to produce a crop under adverse
conditions makes sesame an important crop under semi-arid conditions. Waterlogging is
highly detrimental to the crop.
Sesame is susceptible to wind damage after the main stem has elongated. In the valleys
of Kashmir, very cold winds from mountains during early growth and flowering cause
severe injury to plants. Sesame is very susceptible to hail damage at all stages of growth.
Prior to flowering, stems can be badly bruised, some times broken and terminal shoots so
damaged that distorted growth occurs. At flowering, both buds and flowers may be stripped
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271
from the plant, or damaged buds produce aborted flowers. Heavy storms can virtually strip
plants of all leaves and recovery will be slow.
17.3.2 Soils
Sesame grows well on a wide range of soils from high sandy soils to black cotton and clay
soils, but thrives best in well-drained, moderately fertile soils of medium texture. Shallow
soils with impervious sub-soil are not suitable. The soils on which sesame is grown range
from sandy soils in Sudan, Egypt and Rajasthan in India to highly sandy-loam in Venezuela
and river terraces in Northern Thailand, laterite soils in Uttar Pradesh and Madhya Pradesh
(India), typical red earths and clay paddy soils in Karnataka and Maharashtra (India) and
central plain area of Thailand. On lighter, more gravelly or sandy upland soils in drier zones,
growth and yield are often depressed because of poor moisture retention and low soil
fertility.
Soils with neutral reaction are preferred, although good results have been obtained in
slightly acidic and slightly alkaline soils. Sesame does not thrive on acid soils. It will grow
in soils of pH 5.5 to 8.0, but at higher pH, soil structure becomes increasingly important.
However, many soils on which sesame is grown are saline. There is considerable variation
among cultivars in the degree of tolerance to salinity (Kurien and Iyengar, 1968).
17.3.3 Cropping systems
Sesame, being a short duration crop, fits well into a number of sequence and intercropping
systems in different parts of India and elsewhere in the world, both under rainfed and
irrigated conditions. In India, kharif sesame is grown both as pure and mixed with other
crops, whereas the semi-rabi and summer crops are taken as pure. The common component
crops are pigeonpea, maize, groundnut, castor, pearl millet, mungbean, soybean, cotton,
sunflower, sorghum, clusterbean, etc., in different states of India. As a sequence crop,
sesame is taken after rice, groundnut, cotton, maize, pigeonpea, chickpea, finger millet,
sorghum, wheat, mustard, horsegram, sugarcane, potato, lentil, pea, barley, mungbean, etc.,
depending on soil moisture availability and irrigation source.
17.3.4 Planting time
Correct time of planting is most important to obtain high yields of sesame. In India, sesame
is grown in three seasons, viz. kharif, semi-rabi and summer. The kharif crop occupies over
70% of the area under cultivation, whereas the semi-rabi and summer crops 20 and 10% of
area, respectively. The kharif sesame is sown in June–July with the onset of monsoon and
is harvested in September–October. The kharif and semi-rabi crops are entirely rainfed,
whereas the summer crop is grown under irrigation. The yield of the kharif crop is poor,
whereas those of the semi-rabi and summer crops are high, since they are grown on rich soils
and under better management (Hegde and Sudhakara Babu, 2002).
In other parts of the world, sesame is sown from August–November in Venezuela, from
March–August in Mexico, in the southern USA when danger of frost is past, and in Africa
at the start of the rains. Because huge seed losses occur if rain falls during the harvest season,
in most tropical countries the planting is timed to allow harvest in the dry season.
17.3.5 Tillage and planting
Sesame requires a well-pulverized seed bed with fine tilth for good germination of seed and
© 2004, Woodhead Publishing Ltd
establishment of desired plant stand. The soil is brought to a fine tilth by deep ploughing in
summer followed by planking (flattening of the soil). Tilth required for sorghum, wheat or
similar small grains is suitable for sesame. Land should be perfectly levelled to ensure that
there is no waterlogging and lands may be ridged to assist drainage in those areas where
high-intensity storms are common. For a rabi crop, two or three harrowings followed by
levelling is enough. Immediately prior to planting, lands should be harrowed to kill weed
growth, since sesame seedlings make slow initial growth. Weed control while plants are
small is difficult, and the aim should be as weed-free a seedbed as possible.
In many countries, farmers usually sow sesame by hand and just scatter the seed, which
are later hoed in to cover the seeds. For line sowing, seed drills may be used. For mechanical
planting, equipment may vary from small hand-operated seeder units or animal-drawn drills
to tractor-operated, multipurpose, electronically controlled seeders. Depth of planting
varies with soil type and is usually 2–5 cm. Uniform depth of planting ensures regular
emergence and crop growth, thus facilitating subsequent tillage operations.
Sesame may be scattered or line sown. For a scattered crop, a seed rate of 4–7 kg/ha is
adequate to get the required plant stand. For line sown crop, seed rate may be reduced to 2.5–
3 kg/ha. The seed rate in mixed or intercrop depends on the proportion of area occupied by
sesame in the system. Spacing depends on the growth habit of the variety, the season and the
growing conditions such as rainfed or irrigated. Row spacing of 25–75 cm is recommended
in different countries. Thinning should be done scrupulously to ensure recommended plant
spacing within a row. The first thinning is to be done invariably 14 days after sowing and the
second thinning 21 days after sowing. Excess population adversely affects growth and yield
of crop. Early thinning will facilitate good establishment and proper use of fertilizers.
17.3.6 Nutrient management
The average nutrient removal to produce a tonne of sesame is 51.7 kg N, 22.9 kg P2O5,
64.0 kg K2O, 11.7 kg S, 37.5 kg Ca, 15.8 kg Mg, 168 g Zn, 793 g Fe, 115 g Mn and 117 g
Cu (Hegde, 1998). The level of nutrient application would, however, vary depending on the
variety, crop, season, soil, fertility status, previous crop, rainfall and soil moisture. The
application of fertilizers must also be related to plant population, for the optimum amount
required by crops of different densities will vary (Park, 1967). Fertilizers also affect other
plant characteristics that influence yield, i.e. plant height and number of capsules per plant,
but the usual effects produced by added plant nutrients are not always correlated with yield.
This is particularly so with nitrogen in the seed bed. In general, fertilizers have little effect
on seed composition or oil content, except at much higher rates than are economically
justified (Mitchell et al., 1974).
Nitrogen application must be related to phosphate availability, for when this is deficient,
nitrogen can depress yield. There is also some evidence to indicate that it may also adversely
affect seed oil content. Seedbed applications of nitrogen as part of an NPK mixture
frequently give good results, but the ratio of NPK should ideally be locally calculated. In
those regions where sesame is planted at the beginning of the rains following a pronounced
dry season, release of increased microbial nitrogen which then takes place may preclude
seedbed application. Nitrogen application may vary between 20 and 50 kg/ha depending on
the expected production. Application is best done at planting and, if needed, top dressed
before the first buds appear. Method of application is also of little importance provided the
coverage is even and timing accurate.
Phosphate is the most important of the major plant nutrients necessary for high sesame
yields, especially when irrigated. Uptake of NPK has been shown to be related to the general
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growth of sesame plants to approximately 60 days. At this point, the proportion of dry matter
supplied by leaves falls, and, with it, uptake of nitrogen and potassium, the latter to a lesser
degree as it is also related to capsule number. Although the rate of phosphorus uptake also
declines, it continues at a higher level than the other two as the number of capsules increases
(Bascones and Ritas, 1961). In India, responses of up to 40 kg P2O5/ha have been reported
(Sharma, 1997). If the previous crop is supplied with large amounts of phosphorus as in
potato, sesame does not need any additional application.
Analysis of mature sesame plants usually shows a high potassium content, especially in
the capsules, but unless there is known local deficiency, application of this nutrient other
than in small amounts is seldom necessary. In soils low in potassium, 15–30 kg K2O/ha is
recommended to maintain the required nutritional balance (Sharma, 1997).
There are no records of minor element deficiencies occurring in sesame, although at
many locations, significant responses to micronutrients such as zinc have been reported
(Anonymous, 1998). However, as the responses have been inconsistent, commercial
recommendations for micronutrient applications to sesame have not been made. In sulphurdeficient areas, application of 15–20 kg S/ha increases both seed yield and oil content. It is
desirable to apply full doses of potassium, phosphorus and sulphur at the time of planting the
crop.
17.3.7 Weeding and interculture
The slow initial growth of sesame seedlings makes them poor competitors to many quickgrowing tropical weeds. Therefore, the crop is very sensitive to weed competition during the
first 20–25 days. A weed-free seedbed is most important, since cultivation of sesame
seedlings is difficult as the fine, fibrous roots are easily damaged. It is essential to have a
minimum of two weedings, one after 15 days of sowing and another 15–20 days thereafter.
Row crops can be weeded with any of the normal inter-row tillage implements such as handhoe, animal drawn blade harrow, rotary or finger weeders, provided they are set to work as
shallow as possible. Sesame plants grow rapidly after they reach some 10 cm in height and
a few cultivations are then necessary. Planting in narrow rows can assist in reducing late
weed growth due to the shading effect.
Weeds can also be managed effectively by use of proper herbicides. Diuran at 400–
600 g/ha, Basalin at 1 kg/ha, Alachlor at 1.75 kg/ha, Fluchloralin at 1 kg/ha or Pendimethalin
at 1 kg/ha as a pre-emergence treatment have been found effective for controlling weeds.
Chemical methods of weed control may be resorted to wherever weed growth is severe and
labour is scarce, followed by one hand weeding if required, around 30 days after sowing.
Band spraying plus inter-row cultivation is the combination that most frequently gives good
weed control at relatively low cost.
17.3.8 Water management
In India, sesame during rabi/summer season is normally raised under irrigation. The crop
during kharif season rarely receives any irrigation. Nevertheless, protective irrigation will
greatly benefit the kharif crop whenever there are prolonged dry spells. Highest sesame
yields are obtained when grown under irrigation in arid regions, where the sunny dry climate
is very suitable, and the low humidity reduces the incidence of fungal diseases.
Sesame is very susceptible to drought in various physiological stages. The crop is also
very sensitive to waterlogging as it causes the premature death of plants. When grown under
irrigation, substantial pre-sowing watering is to be preferred to immediate post-emergence
© 2004, Woodhead Publishing Ltd
application but the difficulty of planting in wet fields may require that the seed is dry-planted
and then irrigated. Subsequent irrigations may be given at intervals of 12–15 days or more,
depending on soil type, weather conditions and season. The critical stages for irrigation are
the four- to five-leaf stage, flowering and pod formation. The short watering interval has
been found to give higher yields than a larger application at longer intervals. A high
application rate of water tends to reduce both seed weight and oil content (Kostrinsky,
1959). Free flooding and border strip methods of irrigation are normally employed for
irrigating sesame in India.
17.3.9 Pests and diseases
Sesame crop is affected by a number of insect pests and diseases. Development and use of
resistant varieties are perhaps the most economical methods of reducing the losses due to
pests and diseases. Nearly 29 insect pests belonging to eight species are reported to be
potential pests of sesame. The leaf roller/capsule borer (Antigastra catalaunalis Dup.) is the
key pest along with the gall fly (Asphondylia sesami) in India. In Sudan, Agnoscelis
versicola and the sesame seed bug (Aphamis littoralis) attack seed capsules in fields. Other
pests include aphids and thrips which stunt seedlings and injure developing flower buds.
One or two sprays of organophosphate insecticides 40–60 days after sowing give effective
control of these pests.
There are a number of fungal, bacterial, mycoplasma and viral diseases responsible for
reduction of sesame yields. Stem and root rot (Macrophomina phaseoli Maubl.), ashby,
phyllody (virus, mycoplasma), bacterial leaf spot (Pseudomonas sesami, Matkoff), fungal
leaf spots (Cercospora spp.), Alternaria blight and leaf curl are the important diseases of
sesame worldwide. These diseases are generally more prevalent in regions of high humidity
and excessive rainfall, and will give little trouble in arid deserts and dry regions, provided
disease-free seed is sown (ICAR, 1990).
17.3.10 Harvesting and threshing
The optimum harvesting period is of great importance in sesame, since harvesting even a
few days earlier or later can cause large yield reductions. Sesame is usually ready for harvest
80–150 days after sowing, most commonly after 100–110 days, but some cultivars also
mature 70–75 days after sowing (Montilla et al., 1977). The sesame crop should be
harvested when the leaves turn yellow and start drooping but the capsules are still greenish.
At maturity, leaves and stems tend to change from green to yellowish and then reddish. If the
harvesting is delayed and the crop is allowed to dry completely, there is loss in yield owing
to bursting and shattering of capsules. Capsules ripen irregularly from the low stem
upwards, the topmost often being only half matured at harvesting. The drying period before
harvesting allows the seed to ripen without loss from mature capsules.
The plants are cut with sickles or uprooted. The harvested plants are carried to the
threshing yard and stacked for a week. During this period, the capsules burst open and leaves
are shed almost completely. Then plants are dried in the open sun and threshed by gentle
beating of plants with sticks. Threshing can also be done by simply turning the plant upside
down and shaking or lightly beating. The seeds are cleaned with help of a special type of
sieve designed for this purpose. Later, seed is cleaned by winnowing.
The introduction of non-shattering varieties in India will allow mechanical harvesting,
provided the crop is planted in large fields. Machine harvesting can be done with a reaperbinder or a combine-harvester. The first method is preferred by many growers, who cut the
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crop when it is not fully mature and combine from the windrows. They consider this greatly
reduces the risk of seed loss and the straw has better feeding value. Most standard combines
fitted with a pick-up reel and with the correct drum settings are suitable. Best samples with
low seed loss are obtained from slow working, and optimum speeds, once determined,
should be maintained. Threshing of sesame requires accurate setting of concave and
cylinder, for the seed is easily damaged and even microscopic cracks in the seed are
sufficient to affect both viability and oil quality.
17.3.11 Yield potential
The yield of sesame varies with season, method of cultivation and variety and ranges from
a few hundred to 3000 kg/ha in different countries. In India, according to season, 375 to
500 kg/ha during kharif and 500 to 750 kg/ha during rabi/summer may be expected.
According to method of cultivation, a well-managed crop can yield 500 to 600 kg/ha under
rainfed condition and 900 to 1000 kg/ha under irrigated condition.
17.3.12 Seed storage
Bulk storage of sesame seed presents few problems provided the seed is clean and dry. Seed
that heats or is contaminated by extraneous material produces discoloured or rancid oil.
Sesame seed can be stored more economically than many other oilseeds because of its small
size. It can also be moved easily and efficiently by modern conveyers without causing
damage to seeds.
Sesame seeds are cleaned and dried in the sun to bring down the moisture content to 5%
before storage to prevent attack from storage fungi and insect pests. In India, the most
commonly used kerosene can or grease drum with tight-fitting lids are quite convenient for
handling and for storing the seed in small quantities. In Africa, small lots are stored in
earthern jars or wrapped in small banana leaf parcels sealed with dung, and are hung in the
smoke of the fireplace (Salunkhe and Desai, 1986). In parts of east and west Africa, conical
mud and wattle granaries holding about 100 kg of seed are constructed, and the narrow
openings are then sealed with a mud bung. Several such stores may be grouped together on
a platform and protected by a roughly thatched roof (Weiss, 1983). The tolerance level for
post-harvest fumigation of sesame seed with hydrogen cyanide has been reported to be 25
ppm. Sesame seed retains its viability well under controlled conditions. When kept in
storage at 50% relative humidity and 18°C, germination vigour was undiminished after one
year (Prieto and Leon, 1976). To preserve viability of sesame germplasm collections for
long periods, the use of silica gel in sealed containers is recommended (Weiss, 2000).
17.4
Processing
Sesame seeds are mostly used without removing the cuticle or the seed coat. This is
especially the case in areas where sesame is processed for its oil. The cuticle contributes to
the colour, bitterness, and fibre and oxalate contents of the resultant screw-pressed meal.
Such meal is not useful as a source of protein for humans and other monogastric animals and
is used mostly as a cattle feed or manure. Therefore, dehulling of sesame seed is followed to
improve its quality and utilization as a source of human food. Some of the important
operations involved in processing sesame seed are described below very briefly.
© 2004, Woodhead Publishing Ltd
Table 17.11
Effects of dehulling on the chemical composition of sesame seeds
Constituent
Moisture (%)
Protein (%)
Fat (%)
Total carbohydrates (%)
Crude fibre (%)
Ash (%)
Energy (cal/100 g)
Calcium (mg/100g)
Phosphorus (mg/100 g)
Iron (mg/100 g)
Vitamin A (IU)
Thiamin (mg/100 g)
Riboflavin (mg/100g)
Niacin (mg/100 g)
Whole seeds
Dehulled seeds
5.4
18.6
49.1
21.6
6.3
5.3
563
1160
616
10.5
30
0.98
0.24
5.4
5.5
18.3
53.4
17.6
2.4
5.3
582
110
592
2.4
–
0.18
0.13
5.4
Source: Weiss (1983).
17.4.1 Dehulling
Dehulling is an integral part of the modern oil extraction plants. It is also essential to produce
high-quality oil and meal. However, dehulling still remains the single most important
problem worldwide in the processing of sesame seed. Many wet precessing methods and
mechanical treatments have been tried for dehulling (Sastry et al., 1969). The most
commonly used method of dehulling is to soak the seeds and remove the cuticle manually
by light pounding or rubbing on a stone or wooden block. Ramachandra et al. (1970) have
reported a lye treatment process for dehulling of sesame. In this process, seeds are cleaned
and given a hot lye (0.6%) treatment for one minute. The seeds are washed with excess cold
water. The ruptured seed coats are separated by scrubbing in a suitable equipment. The
dehulled seeds (kernels) are then dried.
The removal of hull results in significant change in the chemical composition of the
seeds. The dehulled seeds contain significantly more fat and less crude fibre, calcium, iron,
thiamin and riboflavin and slightly less phosphorus than the whole seeds (Table 17.11).
Oxalic acid, being present mostly in the seed coat, is significantly reduced after dehulling
treatment (Narasinga Rao, 1985). The digestibility of proteins improves as a result of
dehulling (Sastry et al., 1974). Heat treatment during dehulling as well as subsequent
processing of the flour will not lower the available lysine. Quality of oil is also not affected
by lye treatment before dehulling (Narasinga Rao, 1985).
17.4.2 Oil extraction
The most popular method of oil extraction from sesame seed in India is by ghani, which is
basically a large pestle and mortar. In earlier days, ghani was made of wood and driven by
bullock. Subsequently, power-driven steel ghani came into existence. The oil extraction by
ghani is not complete and the yield of oil is about 40–45% (Weiss, 1983). In many parts of
India, water or jaggery (brown sugar) is added to sesame seed to facilitate oil extraction
(Muralidhara, 1981). Following extraction, the oil is removed from the ghani, allowed to
settle, skimmed and sometimes strained through a cloth before sale. Sometimes, the residual
meal is double-pressed to obtain more oil. The Burmese hsi-zin is similar to Indian ghani but
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277
it is now replaced by power-driven mills. The oil yield from sesame seed by hsi-zin is about
33% (McLean, 1932). In central Africa, sesame seeds are boiled to make them soft, then
squeezed in a sausage made from the fibres to extract oil (Weiss, 1983). Some of these
methods are still followed in many countries, sometimes with minor modifications.
Modern commercial methods for oil extraction from sesame seeds employ one of three
basic designs, batch hydraulic processing, in which the oil is expressed by hydraulic
pressure from a mass of oil-bearing material; continuous mechanical processing in which
the oil-bearing material is squeezed through a tapering outlet, the oil being expressed by the
increasing pressure; and solvent extraction in which the oil-bearing material is taken into
solution with a solvent, which is then separated from the insoluble residue and the oil is
recovered from the solvent solution (Godin and Spensley, 1971). The sesame seeds
produced by farmers are not of uniform size, colour or maturity, being an admixture. They
are also contaminated with soil particles. Because of the small size of the seeds, it becomes
difficult to clean the seeds. The oil quality is affected if the seeds are not properly cleaned.
Similarly, prolonged storage under unsuitable conditions results in a loss of oil quality
(Sharma, 1977).
In Europe and Asia, the oil is usually extracted in three stages. The first pressing is made
cold. The oil contained is of very good quality and high grade. It has a light colour and
agreeable taste and odour. The second pressing is made of the heated residue, which is
subjected to a high pressure. The oil obtained is coloured and is refined before being used
for edible purposes. The residue is used for the third extraction under the same conditions as
for the second. The oil obtained from the third extraction is of inferior quality, not suitable
for human consumption and is generally used for the manufacture of soaps.
The recovery of oil from screw or hydraulic pressing is not complete. In Europe, a
combination of preprocessing and solvent extraction is used to obtain maximum recovery of
oil. The direct solvent extraction is not suited for sesame seeds because of high oil content.
17.4.3 Oil purification
Crude, cold-pressed sesame oil is used directly in cooking wherever it is produced and is
often a favoured oil. Sesame oil does not require extensive purification or refining. The
crude oil usually contains a suspended meat (‘foot’) which is removed by settling, screening
and filtering. The filtered crude oil from the extraction plant contains impurities such as
phosphatides, resins, free fatty acids and colouring matters. Alkali-refining removes gums,
free fatty acids and some of the colouring matters. The oil is bleached with a relatively lower
amount of bleaching earth than for other vegetable oils. Bleaching produces a light coloured
oil. Deodorization is necessary to produce a bland oil. It is usually done by treating refined
oil in vacuum with steam at 200–250°C. For use as a base of salad dressing, the oil must be
stable under refrigeration. For this, winterization treatment is given to the oil. It consists of
cooling the oil to remove components with high melting points that settle out at low
temperatures. Sesame oil, however, requires little or no winterization (Lyon, 1972). The
hydrogenation process brings about a considerable increase in stability of the oil.
17.4.4 Cake and meal
The byproduct left behind after the extraction of oil is called sesame cake. When it is
powdered, the cake is converted into the meal or flour. Powdering of cake into meal or flour
will not result into any change in chemical composition (Awais et al., 1968). Four types of
meals can be obtained from sesame seeds, namely whole seed meal, dehulled seed meal,
© 2004, Woodhead Publishing Ltd
Table 17.12 Effects of dehulling and the method of oil extraction on the composition (%) of
sesame flour/cake
Sesame seed and processing
Moisture Fat Protein Ash Crude Calcium Phosphorus Oxalic
fibre
acid
Whole seeds
Flour
Expeller-pressed flour
Expeller-pressed cake
Alcohol-extracted cake
Hexane extracted cake
5.2
6.6
8.1
8.6
8.6
49.8
10.7
13.5
3.1
0.8
19.1
41.4
35.1
38.2
39.6
5.7
8.7
8.9
9.4
9.7
4.1
6.8
5.3
5.9
6.1
1.2
1.7
1.8
2.0
2.1
–
–
0.8
0.9
1.0
2.3
3.7
3.0
3.5
3.6
Dehulled seeds
Flour
Expeller-pressed flour
Prepress-solvent-extracted flour
Expeller-pressed cake
Alcohol-extracted cake
Hexane-extracted cake
4.1
5.8
6.0
8.3
8.9
8.8
60.2
10.0
0.4
12.7
3.4
1.1
22.1
54.4
56.1
41.3
45.8
46.7
3.2
6.2
6.1
4.8
5.0
5.2
3.1
5.1
4.9
3.1
3.1
3.2
–
0.3
0.4
0.4
0.5
0.4
–
–
1.0
1.1
1.2
–
0.1
0.2
0.4
0.5
0.5
0.3
Source: Ramachandra et al. (1970).
defatted whole seed meal and dehulled, defatted meal. Of these, the dehulled, defatted meal
is the most common and unless otherwise specified, the term sesame meal refers to the
dehulled, defatted meal. The chemical composition of sesame meal varies significantly
owing to dehulling and the method of oil extraction. The meals or flours obtained from
dehulled seeds contain more proteins and phosphorus and less ash, crude fibre, calcium and
oxalic acid than those obtained from whole seeds (Table 17.12).
Heat treatment will not affect the amounts of total protein and total lysine (Sastry et al.,
1974). However, autoclaving for a prolonged period (60 minutes) causes significant
decrease in the available lysine and dispersibility of proteins in water and NaOH solutions.
Heat treatment of sesame flour will not affect the amino acid composition of its proteins
except for a slight decrease in basic amino acids. An increase in the available methionine
from 1.85 to 2.33 mg/16 g N on treatment to prepressed solvent extracted meal at 121°C for
one hour has been reported (Villegas et al., 1968). Rooney et al. (1972) prepared breads
from composite flours containing heated and unheated oilseed meals. They observed that
heat treatment of sesame meal resulted in less total and specific loaf volumes.
In India, sesame cake is often used as an animal feed when the oil is extracted at village
level. The free fatty acid content of Indian ghani cake is high and its keeping quality is poor.
Therefore, it must be fed to livestock as soon as possible or it rapidly becomes rancid and
unpalatable.
17.4.5 Protein concentrates and isolates
Many processed high-protein products such as flakes, flour, protein concentrates and
isolates can be obtained from sesame (Sastry et al., 1969). The defatted flour contains more
protein than the whole seed meal. The protein concentrate contains more protein (about
70%) than the flour, while protein isolate contains about 90% or more protein. Unlike many
oilseeds, the defatted flour and isolates prepared from sesame do not contain any undesirable
pigments, off-flavour or toxins (Toma et al., 1979; Johnson et al., 1979). Sesame proteins
are extracted with various salts and alkaline solutions. The extractibility of proteins varies
with the extraction medium, pH and time. Sodium hydroxide solution (0.04 M) appears to be
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the most suitable solvent, extracting about 90% of the meal nitrogen (Taha et al., 1987).
With alkaline medium, the recovery of proteins is maximum when the meal is extracted at
pH 10.0.
Proteins exhibit minimum solubility at their isoelectric point. Most protein isolates are,
therefore, prepared by extracting the proteins in suitable solvent and precipitating at or near
their isoelectric point. The isoelectric point of sesame proteins is 4.5 to 4.9. The proteins
extracted with salt and alkali showed minimum solubility in the region of pH 5.7 (Rivas et
al., 1981). A low phytate protein was proposed by Taha et al. (1987) by dissolving the
protein by a counter-current procedure and precipitating it at pH 5.4. At this pH, 50% of the
phytate was removed while only 17.5% of the protein was dissolved. The resulting protein
isolate contained 91.4% protein, and was almost free from phytate.
The protein isolate contains very high levels of protein and is almost free from oil, ash,
crude fibre and phytate phosphorus with very low levels of nitrogen-free extract (Rivas et
al., 1981). The chemical composition of protein concentrate is intermediate between that of
defatted meal and protein isolate. The essential amino acid composition of alkali isolate is
almost comparable to that of sesame flour (Prakash and Nandi, 1978; Rooney et al., 1972).
The salt isolate, however, contains more threonine and valine and less lysine and methionine
than the other two products.
Sesame flour and protein concentrate exhibit less water absorption than soya flour. They
also show high fat absorption than soya products. The emulsifying capacity and emulsion
stability of sesame products are comparable to those of soya products. The foam expansion
and foam stability are higher in sesame products than in soya products. Protein extractability
and whipping potential of sesame flour extract is low compared with other oilseeds (Lawsen
et al., 1972; Dench et al., 1981).
17.4.6 Roasting
Sesame seeds are often roasted prior to their use in confections. Roasting reduces the
moisture content, develops a pleasant flavour and makes the seed or meal more acceptable
for consumption. The reduction in moisture content during roasting of sesame prevents
moulding and reduces staling and rancidity. Sesamol, an antioxidant, was detected only in
roasted sesame oil (Fukuda et al., 1981). 2-Furfuryl alcohol is considered as one of the most
characteristic components, giving a pleasant roasted aroma to sesame seeds. It is present in
higher concentrations in red and white sesame (El-Sawy et al., 1988).
17.5 Uses
The world production of sesame seed is almost wholly utilized for culinary purposes. In
India, about 78% of sesame produced is used for oil extraction and about 20% is used for
domestic purposes such as preparation of sweetmeats and confectionery (Maiti et al., 1988;
Weiss, 1983) and about 2% is retained for the next sowing.
17.5.1 Human food
Seeds and kernels
Dehulled sesame seeds are sweet and oleaginous and are used directly in different types of
foods in various parts of the world. They are used in the manufacture of traditional
© 2004, Woodhead Publishing Ltd
confections such as halva, laddu and chikki in India. They are also eaten whole after
roasting. A confection called laddus is prepared from roasted groundnuts and sesame seeds
by pounding with jaggery in the proportion of 2 : 1 : 2. Small balls are prepared by hand
(ICMR, 1977). Laddus are also prepared from sesame seeds by mixing them with hot
jaggery or sugar syrup. The confection prepared by mixing sesame seeds with jaggery or
sugar has an auspicious connotation in many southern states of India. The confections are
distributed or exchanged with each other to signify a great deal of sharing of goodwill
(Mulky, 1985). Chikki is another confection popular in Maharashtra and other western parts
of India. It is prepared by pouring sesame seeds in boiling jaggery solution to obtain a thick
slurry. The slurry is spread uniformly on a metallic sheet or table and cut into small rectangular pieces.
Ready-to-eat instant foods using sesame seeds have been developed by the Indian
Council of Medical Research for use in rural areas (ICMR, 1977). Bajra instant food is
prepared by mixing roasted bajra (pearl millet) flour (60 g) with roasted green gram dhal
(15 g), roasted groundnut (10 g) and sesame seeds (5 g). The mixture is pounded to obtain
a flour. When required, the powder is mixed with boiling water or milk to the desired
thickness. Sugar or salt are added to taste. Ragi instant food is prepared in the same way by
replacing bajra flour with ragi (finger millet) flour. The bajra instant food gives 18.6 g
protein, 389 cal and 8% net dietary protein (NDP) cal per 100 g flour. The ragi instant food
gives 16 g protein, 369 cal and 8% NDP cal per 100 g (ICMR, 1977).
In the Middle East, dehulled sesame seeds are mainly utilized in the production of tehineh
(sesame butter) and halwah (halva). Tehineh is made from a paste of dehulled roasted seeds.
Halwah is a sweet made up of tehineh, sugar, citric acid and Saponaria officinalis root
extract. Tehineh and halwah are produced commercially in factories in the Middle East and
North Africa. Tehineh is used in a variety of food dishes and added to bread and bakery
products (Sawaya et al., 1985).
Sesame seeds and kernels are used in commercial bakeries for the preparation of quick
breads, rolls, crackers, coffee cakes, pies and pastry products (Weiss, 1983; Farrell, 1985).
The seeds are lightly roasted and used in salads and salad dressing (Farrell, 1985). Toasted
seeds and butter or margarine make a tasty spread for bread.
Oil
Oil is the major product of sesame seed processing. In India, of the total sesame, about 75%
oil is used for edible purposes as vegetable oil for culinary purposes, 5–10% goes to the
vanaspati industry for vegetable ghee (a type of shortening) manufacture, and 4% for
industrial uses as paints, soaps, perfumes, etc. (Salunkhe et al., 1992). Oil is a common
constituent of Burmese dishes and is used in frying, roasting and stewing of meat, fish and
vegetables. Sesame oil is highly favoured for cooking. Its nutty flavour is appreciated. The
oil has excellent stability and keeps well at room temperature for two to three months. It
makes an excellent frying medium for chickpea and meat, and is a good replacement for
peanut oil (Farrell, 1985). Because of the quality and high price, sesame oil is frequently
adulterated with groundnut, rape or cotton seed oils. In India, particularly in some parts of
Maharashtra state, groundnut, safflower and sesame seeds are extracted together to produce
the so-called sweet oil (Weiss, 1983). Sweet oil is cheaper than sesame oil and has a better
stability than groundnut or safflower oils. Sesame oil can be readily hydrogenated to
medium melting fats and different textures for use in margarine, shortenings and vanaspati
(Patterson, 1983). It has mild pleasant taste and is a natural salad oil, requiring little or no
winterization (Lyon, 1972).
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Cake and meal
Sesame meal has become an increasingly important human food because of the following
unique properties: the presence of a high level of sulphur-containing amino acids, especially
methionine and cystine (Block and Weiss, 1957; Evans and Bandemer, 1967; Smith, 1971),
its lack of trypsin-inhibiting factors and its pleasant flavour. Sesame flour and meal have
high protein content and is used to fortify foods (Parpia, 1966; Pomeranz et al., 1969;
Rooney et al., 1972). Its use in the diet of children suffering from kwashiarkor has been
found to be beneficial. It has been recommended as a protein supplement for soya and
legume proteins (Boloorforooshan and Markakis, 1979; Brito and Nunez, 1982). Compoy
et al. (1984) have prepared a snack food product using 70% chickpea and 30% sesame flour.
Supplementation of black bean (Phaseolas vulgaris L.) meal with sesame meal significantly
improved the PER and net protein retention (NPR) of black bean proteins. Maximum PER
and NPR were obtained when sesame and black bean flours were mixed in 1 : 1 proportion.
The sesame lipids, cholesterol and triglyciride levels were also influenced by supplementation
of black bean flour with sesame flour.
A number of ready-to-use infant foods using sesame meal such as Cholam and samai
porridge have been developed by the Indian Council of Medical Research, particularly for
use in rural areas (ICMR, 1977). Sesame flour has been used as a methionine supplement in
the preparation of fermented foods, vada and dosa, the most popular South Indian dishes
(Gulati et al., 1979; Chopra et al., 1982). Sesame flour was used to replace 5–20% of rice–
black gram flour. Sesame-supplemented dosa was found to be acceptable organoleptically
and had higher levels of methionine than the plain dosa (Chopra et al., 1982).
There is an increasing interest in fortification of bread and cookies by replacing a portion
of wheat flour with non-wheat flours, especially protein concentrates, isolates and oil meals
(Dendy et al., 1970). The maximum level of replacement depends upon the type of nonwheat flour, the strength of wheat flour, the baking procedure and dough-stabilizing
compounds used (Pringle et al., 1970). In most cases, a 10% replacement of wheat flour is
optimum. At higher levels, loaf volume is severely decreased with serious deterioration of
crumb colour, grain and texture (Mathews et al., 1970). Sesame flour has been used in the
preparation of bread and cookies (Hoojjat, 1982). When used as a part of replacement of
wheat flour, sesame flour performed better than sunflower flour. High-protein biscuits are
prepared by mixing wheat flour with roasted chickpea and roasted sesame flour to prepare
the dough (ICMR, 1977).
Blends of peanut/chickpea, wheat/chickpea, rice/chickpea, peanut/soybean, sunflower/
maize and cowpea/rice have all shown improved nutritional qualities with supplementation
of sesame meal (Ensminger et al., 1994). Even more significant, however, is the finding that
a simple blend of one part each of sesame and soya protein has about the same protein
nutritive value as casein, the protein of milk. The high lysine and low methionine content of
soya protein is complementary to sesame protein. Sesame meal is sometimes fermented for
food in India and Java. In some European countries, it is also used as an ingredient in
comminuted meat products.
The use of sesame flour or meal in formulating high-protein beverages has been reported
(Tasker et al., 1966). Silva and Rivenos (1979) prepared a protein liquid from sesame. A
nutritious beverage can be prepared using 70% soya protein and 30% sesame protein.
17.5.2 Animal food
In India, defatted sesame meal is traditionally used for animal food. The cake is a valuable
stock food (Maiti et al., 1988). It is rich in protein, calcium, phosphorus and niacin. The cake
© 2004, Woodhead Publishing Ltd
is well liked by the stock and keeps well in storage. It is considered equal to cottonseed cake
or soyabean meal as a protein supplement for livestock and poultry. It is rich in methionine
and is a valuable supplement to soyabean meal in livestock diets (Grau and Almqvist, 1944).
Sesame meal proteins are, however, deficient in lysine. Lysine-rich materials such as
soyabean meal, meat scrap and fish meal need to be combined with sesame cake to balance
the diet. In the USA, most of the meal is used for livestock food. The inferior quality sesame
cake or meal is used as a manure in China and Korea.
17.5.3 Industrial uses
Sesame oil is used to some extent in industries. Only small proportion of low-grade oil is
used for the manufacture of soaps, perfumes, paints, pyrethrum-based insecticides and for
various other purposes for which the non-drying oils are generally adopted (Nayar and
Mehra, 1970; Weiss, 1983). Its relative scarcity and high price normally render it uncompetitive for large-scale industrial utilization. Sesame oil forms the basis of most of the
fragrant or scented oils as it is not liable to turn rancid or solidify and it does not possess
an objectionable taste or odour. In the perfumery industry, sesame oil is used as a
fixative. Scenting oil can be extracted from wetted sesame seeds that have been covered
with layers of scenting flours and left covered for 12 to 18 hours. A kilogram of strongly
scented flowers is enough to perfume six litres of sesame oil. Sesame oil has synergistic
activity with insecticides such as pyrethrums and rotenone. The presence of sesame oil
reduces the concentration of the insect toxin required to produce 100% mortality. The
synergistic activity of sesame oil has been attributed to the presence of sesamol and
sesamolin.
17.5.4 Medicinal uses
Sesame seeds, oil, leaves and roots have excellent medicinal value . Sesame plant has played
a major role in India’s rich and diverse health traditions. The people of India, who live in
harmony with nature, have an incredible knowledge of the medicinal value of sesame plant
and make use of nature’s bounty to achieve the best health traditions. Sesame seeds are
regarded as microcapsules for health and nutrition. It is supposed to tone the kidney and liver
and relax the bowel. The seeds are an aromatic, digestive emollient that soften the skin, a
nourishing tonic, an emmenagogue that stimulates menstruation, a demulcent, a soothing,
laxative, an antispasmodic, a diuretic and promotes weight gain. Seeds are used for the
treatment of constipation, tinnitus, anaemia, dizziness, poor vision and many general health
problems associated with old age.
A paste of the seeds mixed with butter is helpful in treating bleeding piles. A decoction
of sesame seed mixed with linseed is used as an aphrodisiac. The seeds milled and mixed
with brown sugar are eaten by nursing mothers to encourage their milk production. Regular
use of sesame seeds boosts the development of lustrous hair, particularly in children with
poor hair development, a general problem in Western countries. Sesame seeds are also used
traditionally as a medicine for causing abortion. The seeds are valuable in respiratory
disorders such as chronic bronchitis, pneumonia, asthma, dry cough and other lung
infections. Seeds also help in correcting irregular menstrual disorders and in reducing
spasmodic pain during menstruation. Seeds are also useful in treatment of dysentery and
diarrhoea.
Sesame oil has been extensively used for therapeutic and cosmetic purposes in the Indian
system of cure and care and therefore it is regarded as a magic botanical potion. Sesame oil
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is used as a laxative, emollient and demulcent. It has been successfully used in the treatments
of backache, tinnitus, blurry vision, migranes, vertigo or dizziness, chronic constipation,
haemorrhoids, dysentery, amenorrhea, dysmenorrhea, receding gums, tooth decay, hair
loss, weak bones, osteoporosis, emaciation, dry cough, blood in urine, weak knee and stiff
joints. It has antibacterial, antifungal and antiviral properties. Because of its easily assimilated
calcium content, it nourishes the blood, calms nervous spasms and alleviates headaches,
dizziness and numbness caused by deficient blood. It is a tonic, particularly for the aged. Oil
of sesame will help burns, boils, ulcers and sunburn and remove freckles and age spots.
Owing to such innumerable benefits, the oil is used as the base for several Ayurvedic
preparations. However, it is poorly documented in modern scientific literature.
Sesame oil is a preferred vehicle for fat-soluble substances because of its high stability.
It is employed in the preparation of liniments, ointments and plasters. In India, it is
extensively used for conditioning the skin (Weiss, 1983). Sesame oil is considered anticholesterol and highly beneficial for heart ailments. The oil also reduces stress hormones
and strengthens the immune system. It reduces anxiety, depression and pain. It also helps
control sugar levels and therefore, its use is beneficial for people with diabetes. In olden
days, sesame seed oil was administered for snake bites. Sesame oil is used in the preparation
of iodinol and brominol, which are employed for external, internal or subcutaneous use.
The infusion of leaves in hot boiling water is used as a gargle for the treatment of inflamed
membranes of the mouth. The leaves, which abound in gummy matter when mixed with
water, form a rich, bland mucilage used in infantile cha, diarrhoea, dysentery, catarrh and
bladder troubles, acute cystitis and strangury. Crusted leaves of sesame are considered
beneficial in the treatment of dandruff. A decoction made from the leaves and root is used
as a hair wash which is said to prevent premature greying of hair and promote their growth.
A decoction of the root is used in various traditions to treat coughs and asthma.
17.6
Future research needs
Sesame is the oldest oilseed known to human beings. It also has several desirable agronomic
characters which can give the crop an edge over competing crops. It does relatively well on
poor lands and is resistant to drought. Availability of cultivars with varying duration helps
to fit the crop in different intensive cropping systems under irrigated conditions. Cultivars
are also available adapted to varying photoperiods and temperature regimes. The seeds
contain more oil than many other oilseeds. The oil has excellent stability and its protein is
rich in sulphur-containing amino acids and tryptophan.
Despite all the above desirable qualities, sesame cultivation is generally confined to
countries where labour is comparatively cheaper and plentiful. One of the major drawbacks
associated with sesame for its large-scale cultivation is the absence of non-shattering
varieties that are amenable to mechanical cultivation and harvesting. There is an urgent need
to develop indehiscent sesame cultivars by making use of already available types in wild
species and in germplasm collections through appropriate breeding and transgenic
approaches.
The production potential of sesame is low compared with many oilseeds like groundnut
and soya bean. Hybrid technology may help to step up this potential. In countries such as
China and South Korea, hybrids produced through manual crossing have already proved
successful in raising the productivity level. There are also reports of existence of cytoplasmic
genetic male sterility in sesame. This sterility system needs to perfected to develop
commercial hybrids for a major dent on productivity.
© 2004, Woodhead Publishing Ltd
Sesame production in many countries is constrained by insect pests such as the leafeating caterpillar and stem and root rot. Imparting resistance to these insect pests and
diseases will go a long way in enhancing and sustaining sesame production. To this end,
resistance breeding against these maladies needs urgent attention.
More research should be focused on increasing the levels of sesamolin and sesamol in the
oils for cultivated types and understanding their relations with seed and oil yield. Although
considerable quantitative variability exists for these two traits, cultivars having very high
contents of oil as well as sesamolin have not been developed.
There is a good opportunity currently to improve the extraction methods in many
developing countries to obtain both better quality oil and defatted oilseed meal. Improved
and easier methods of dehulling sesame seed are also needed. Further, research regarding
the optimization of oil extraction and protein preparation is required, with emphasis on
techniques for minimizing the oxalic acid content of the flour. Greater emphasis is also
needed on utilization of defatted sesame flour and meal in human nutrition. Development of
acceptable products from oilseed cake for human consumption in different countries is a
very high priority research area to help overcome chronic malnutrition in many developing
countries. Standardization of milder processing methods for processing sesame oilseed cake
that will eliminate problems associated with dark colour will also help in preparing
acceptable sesame products for human consumption.
Sesame protein has unique qualities, such as lack of trypsin inhibitor activity and a high
level of sulphur-containing amino acids and tryptophan, and is therefore very valuable for
use in baby and weaning foods. Its use would eliminate problems encountered when foods
are substituted with free methionine, which is unstable and imparts a bitter taste to the food.
Therefore, further research to develop nutritious foods from sesame protein is fully justified.
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18
Star anise
C. K. George, Peermade Development Society, India
18.1
Introduction, morphology and related species
Star anise (Illicium verum, Hooker) belongs to the Magnoliaceae or Magnolia family and is
an important spice. The tree is very ancient and is part of a primitive family. It is indigenous
to southeastern China. Star anise was known beyond China long before the Christian era as
one of the few familiar spices, like cinnamon. However, it was not until the late 16th century
that this spice was first brought to Europe by an English navigator, Sir Thomas Cavendish.1
Commercial production of star anise is limited today to China and Vietnam. Growing
areas in China are southern and southeastern provinces, particularly mountainous elevations
of Yunnan. China has the largest area of star anise cultivation. In Vietnam, star anise is
grown adjoining the Chinese border. Lang Son province is the most important area, but other
provinces such as Bac Kan, Thai Nguyen, Cao Bang and Quang Ninh also contribute. In
Lang Son province cultivation is mostly in the districts of Van Lang, Van Quang, Tay Bac,
Cao Loc, Binh Gia, Nam Truong Dinh and Bac Son. The total area in this province is more
than 9000 ha, the majority of hectares being in Van Quan district. In the past, trees mostly
belonged to collectives and to state farm enterprises. From the 1990s these were dismantled
and trees were allocated to household management. The Vietnam government plans to bring
in an additional 20 000 ha of star anise.2
Reliable estimates on production of star anise are not available. However, through
information gathered from the trade sources in Vietnam, production has gone down from
9896 Mt in 1997 to nearly 5000 Mt in 1999. Production in China is higher than that of
Vietnam. It is estimated that production in both these countries together is now more than
25 000 Mt per annum.3
18.1.1 Morphology
The star anise tree is evergreen with lanceolate leaves with aroma. It grows to a height of 8–
15 m with a diameter of 25 cm. Leaves are entire, 10–15 cm long and 2.5–5.5 cm broad,
elliptic to oblanceolate. When the tree matures, solitary flowers are produced in the leaf
axils. The flower is relatively large and greenish-yellow. It is bisexual, radially symmetrical
and lacks differentiation between the outer and inner floral whorls of sepals and petals. The
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fruit is pedunculate, consisting of eight stellately arranged 10 mm long boat-shaped carpels,
fleshy at first, later becoming woody on drying, wrinkled, straight beaked, brown, dehiscent
on the upper suture, internally reddish-brown, glossy and containing a single, flat, oval,
lustrous, brittle and brownish-yellow seed. Ripe follicles burst on the ventral side to release
seeds. The odour of the fruit is agreeable, anise-like, and the carpels taste sweet and
aromatic. The fruit derives its name from the attractive star-like arrangement of carpels
around a central axis.
The fruit whorl is 2.5–4.5 cm in diameter with individual carpels of about 9–19 mm
length. The seed is 8–9 mm long and 6 mm broad. The endosperm is bulky and embryo
disorganized.4
18.1.2 Related species
There are a few species that are related to Illicium verum. The fruit of Illicium religiosum,
Siebold (Illicium anisatum, Linneaus) was earlier considered identical with Illicium verum
until Hooker determined some distinction in 1888. Illicium religiosum known as Sikmi
(Shikimi) is seen mainly in Japan and to small extent in Taiwan. In Japan the tree grows wild
in warm localities of the southern and central parts and in the Loochoo Islands. There are
extensive areas in the Prefecture of Nagasaki, mainly in Goto Island and to a small extent in
the Prefectures of Kochi and Tokushima in the island of Shikoku. It is an evergreen tree
with a trunk growing to 3 m height and bearing pale yellowish-white blossom.
For a long time Japanese have planted Illicium religiosum in temple compounds and in
cemeteries in order to protect them from desecration by wild animals. This practice appears
to have developed from the fact that the fruit is poisonous and the leaves emanate a peculiar
odour that is supposed to keep animals away. This custom is so deep rooted that even today
during funeral services altars are decorated with leaves of this tree.
The seed has crystalline, non-glucosidal, non-alkaloid sikimin, which is soluble in hot
water, alcohol and chloroform. Dried fruits of Illicium religiosum contain about 1% of
volatile oil, which has an unpleasant odour, quite different from that of the star anise (Illicium
verum).5 The volatile oil contains safrole. The fruit is highly poisonous as it contains anisatin,
which causes severe inflammation of the digestive organs, kidneys and urinary tract. Cases of
poisoning had been reported in the Netherlands as early as 1880 and also in Japan, the native
country. Fatalities in children have resulted from the ingestion of the seeds, the toxic
symptoms being vomiting, convulsions resembling those of epilepsy with froth coming from
mouth, loss of consciousness, dilated pupils and the face becoming excessively cyanotic.6
The American Spice Trade Association (ASTA), in its Executive update of 29 July 2003,
published the incident of people of Florida becoming ill because they had drunk tea prepared
with star anise, quoting a report from the US Food and Drug Administration. While it is
difficult to easily distinguish Japanese star anise from Chinese star anise visually, a simple
gas chromatographic test will clearly show a significant difference as the latter has a
noticeable amount of anethole unlike the former, which has none. Further, a small amount
of bornyl acetate found in Japanese star anise is not seen in Chinese star anise.7
Illicium parviflorum, Michaux, is available in the hilly areas of Georgia, Florida and
Carolina in the USA. It has yellow blossom, and the fruit is eight carpeled and tastes like
sassafras. It is poisonous. Illicium floridanum, Ellis, is also found in the USA in Florida
along the Gulf of Mexico coast to Louisiana. Flowers are purple and fruits have 13 carpels.
It has a disagreeable odour resembling somewhat that of turpentine. Both fruits and leaves
are poisonous. Illicium majus, Hooker, is a native of the Malay Peninsula. The fruit has 11
or 13 carpels with blackish-brown colour and tastes like mace. Illicium griffithii, Hooker, is
© 2004, Woodhead Publishing Ltd
seen in the State of Arunachal Pradesh of India and Bhutan. Leaves are ovate, ellipticlanceolate. Flowers are solitary, axillary or terminal. The fruit consists of compressed,
beaked, incurved 13 carpels in a single whorl. Seeds are small, sub-rotund, slightly
compressed, glossy and brown. Fruit is slightly aromatic, bitter and acrid, and reported to be
poisonous.4
18.2
Histology
A cross-section of the fruit shows exocarp, mesocarp and endocarp. The exocarp consists of
a cuticle and a layer of epidermal cells up to 20 µm in places. In surface view the cuticle is
striated. Epidermal cells are polygonal in shape and vary in size up to about 133 µm. Stomata
are present but not numerous.
The mesocarp is built with parenchyma cells, isodiametric in shape or nearly so with
brown contents. Cells increase in size toward the central zone of the mesocarp, where they
reach about 200 µm and decrease toward the endocarp. Walls of the inner mesocarp cells are
thicker than those of the central mesocarp cells, increase in thickness towards the dehiscent
side of the carpel, and in the dehiscent zone adjoining the endocarp the cells pass into
lignified fibres, which on longitudinal section are long and pitted.
Resin cells and irregular-shaped stone cells are scattered throughout the mesocarp. Resin
cells vary in size up to about 220 µm, long axis and contain yellow to brownish-yellow
oleoresin. Stone cells vary in size and thickness and are noteworthy for their branching and
also irregularity. Vascular bundles occur in the merging zone of the central and inner
mesocarp, and consist of phloem tissue and spiral, scalariform and scalariform-reticulate
vessels.
The endocarp has a layer of thin-walled, sclerenchymatous palisade cells up to about
440 µm, long axis, decreasing in size and becoming stone cells in the dehiscent region. In
surface view, the thin-walled cells are polygonal in shape and vary in size up to about
120 µm, long axis, most of the cells being around 90–100 µm.
A cross-section of the seed shows seed coat, endosperm and embryo. The seed coat is
made up of a thick-walled epidermis, sclerenchymatous, pitted, palisade cells up to about
200 µm, long axis; five layers of sclerenchyma cells and two or more layers of thin-walled
parenchyma cells containing numerous prismatic crystals of calcium oxalate.
In surface view, epidermal cells are up to 66 µm, long axis, and show considerable
thickening with branching pits. The sclerenchyma tissue can be divided into three layers of
irregular-shaped cells on the outer side, and two layers of elongated, narrow cells on the
inner side. The endosperm consists of polygonal cells varying in size to about 110 µm, long
axis, and containing aleurone grains and globules of fixed oils. The aleurone grains are large.
The tissue of the embryo is disorganized.
A cross-section of the peduncle shows striated cuticle; a layer of epidermal cells with
thick outer walls; cortex consisting of parenchyma cells varying in size to about 155 µm,
long axis, oleoresin cells to about 90 µm, and branching stone cells varying greatly in shape
and size; a ring of fibrovascular tissue and pith with isodiametric cells varying in size up to
about 155 µm.
The receptacle or the central axis is anatomically similar to the peduncle, but branching
stone cells and pitted cells are abundant.8
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18.3 Production and cultivation
18.3.1 Habitat
The natural spread and cultivation of star anise is limited to a relatively confined area of
Vietnam and China. Repeated attempts made in other countries to grow star anise have failed
to yield a commercially worthwhile crop. It would, therefore, appear that the crop requires
specific agro-climatic conditions, which are available only in the traditional growing areas.2
Star anise is not very cold hardy; it tolerates temperatures down to about –10o C. It prefers
woodlands, sunny edges and dappled shade. The plant grows well on humus-rich and mildly
acidic to neutral soils, which are light to medium and having good drainage. It requires moist
soil for fast growth.
18.3.2 Cultivation
Propagation of star anise is by seed. Seeds are collected from fresh fruits of vigorously
growing mature trees known for high yield. Fully matured large seeds, recognized by their
characteristic brown colour, are selected. Seeds are sown 3–4 cm apart in a well-prepared
bed. Since seeds quickly lose germinating power, they have to be planted preferably within
three days of the harvest of fruits.9 Layering has been attempted and found successful, but
has yet to become popular.
After seedlings have produced the fourth leaf, they are transferred to a nursery and
planted 25 cm apart. Once they are three years old, they are sufficiently grown and strong for
planting in the field. Spacing for planting is about 5 m. Young trees do not require special
care except weeding, which also reduces loss of trees by bush fire. Fertilization is done by
applying stable dung, although some farmers use chemical fertilizers.2
18.3.3 Harvesting
Trees flower when they are about ten years old. Flowering is unusual. There are three
seasons for flowering. The first blossom of the year is from March to the end of April.
Flowers of this blossom are sterile and do not develop into fruits. The second blooming is
from July to August and lasts for two or three weeks only. Flowers of this blossom are larger
and fruits are developed, but some are lost at a premature stage during November to January.
The third flowering season starts immediately after the second, sometimes partly dovetailing
with it. Though flowers of this season are relatively small, they develop into fruits by
August–October of the following year and help to produce a bigger harvest. Thus the tree
flowers almost throughout the year. Flowers are bisexual, scented and colour ranges from
white to red.
Fruits are available all the year round with seasonal variations. Normally harvest during
August to October accounts for 80% of the production. Many fruits fall from the trees
prematurely owing to strong winds and sudden changes in temperature.4
Star anise is valued for its characteristic essential oil. Since maximum essential oil is
formed just before full maturity, fruits should be gathered at this stage. Children do most of
the harvest. They climb trees and gather fruits using hooks attached to long poles.
Sometimes, fruits are harvested by shaking branches. In the initial years, the yield of fresh
fruits is small amounting to only 0.5–1.0 kg per tree. Yield increases with ageing and reaches
nearly 20 kg fresh fruit per tree by the 15th year. When a tree is 20 years old, full production
is available and the yield goes up to 30 kg.
Harvested fruits are dried in the sun. During drying, they turn a deep reddish colour. The
© 2004, Woodhead Publishing Ltd
characteristic aroma and flavour of star anise are developed during the drying process.2
Dried star anise is cleaned first by removing the stalk, leaves and other extraneous matter.
Broken bits are also taken out. The main criterion for grading is the size of the fruit based on
its diameter. The first quality comprises 85% of the fruits with 2.5 cm diameter. The rest of
the dried fruits with lesser diameter and partly broken pieces are included in the second
quality. Natural colour is also a factor in grading.3
18.3.4 Storage
The freshness of star anise fruit has to be retained throughout storage. Hence dried fruits are
stored in a cool place. The freshness of fruit can be determined by breaking one segment,
squeezing it between the thumb and forefinger until the brittle seed pops and then sniffing
for the distinct aroma. If aroma is weak, fruits have probably passed their optimum storage
life or been kept in undesirable hot and open conditions. Normally, dried fruits can be kept
for three to five years in airtight containers away from heat, light and humidity.10
18.3.5 Processing
The fruit (without seeds) contains volatile oil, resin, fat, tannin, pectin and mucilage. The
seed has little volatile oil, but a large amount of fixed oil. Essential oil is distilled mostly from
fresh fruits. If there is a large accumulation of fresh fruits they can be kept for about ten days
or even longer by spreading them in a thin layer and frequently turning them over to prevent
fermentation. Oil is also distilled from dried fruits, but the yield is lower.
Traditional stills are still used for distillation of oil in China. These stills hold up to 30 kg
fresh fruits per charge. Sometimes fruits are broken prior to distillation for better yield and
for reducing the time needed for distillation. Whole or broken fruits are placed in a retort
with sufficient water to cover the material. Heating of the retort is done directly, but slowly.
Steam and oil vapours are collected and condensed and floating oil is recovered. In the
traditional still used in China fresh fruits require 48 hours and dried fruits 60 hours for
completing distillation. Modern steam stills not only reduce the time for distillation to three
or four hours but also produce high-grade oil.2
The yield of oil varies from 3.0 to 3.5% from fresh fruits, depending on their maturity,
location, age of trees, region, soil and climatic conditions. The oil is colourless or pale
yellow with characteristic odour resembling true anise (Pimpinella anisum) oil. Anethole
concentration in pure oil is up to 85 to 90%. Other chemical compounds found in the oil are
methyl chavicol, α-pinene, limonene and phellandrene. The oil has a specific gravity of
0.978 at 25°C and a refractive index of 1.5530 at 20°C.11
Leaves of star anise yield about 0.5% essential oil on steam distillation. Leaf oil is inferior
to that of oil from fruit. Leaf oil is sometimes used for adulteration. Decorticated star anise
seeds contain 55% fat and fatty acids: myristic 4.43%, stearic 7.93%, oleic 63.24% and
linoleic 24.4%.2
18.4 Main uses
18.4.1 Culinary uses
Star anise is one of the signature flavours of Chinese savoury cooking. It combines well with
pork and duck and is one of the essential ingredients in Chinese master stock. All over China,
five-spice powder mix is very common. This mixture contains star anise, cassia, clove,
© 2004, Woodhead Publishing Ltd
Star anise
295
fennel and Sichuan pepper in equal parts. As star anise is pungent, only a very small quantity
is required for a pleasing result. The five-spice powder mix is often added to the batter of
Chinese-style fried vegetables or meat. Meat is sometimes coated with mixture of corn
starch and this spice mix before deep-frying. The mix is also used for marinating meat before
stir-frying. One of the popular Chinese recipes making use of the five-spice powder mix is
called five-flavoured pork. The fruit as such is used for flavouring teas and pickles. It is also
used for chewing after meals in order to sweeten the breath.12
Star anise is sold in the shops as whole and ground, but it is used for flavouring generally
in the powdered form. It is an ingredient in ground spice mixtures in puréed fruits and tarts.1
Besides China, star anise is used in Vietnam. In North Vietnam it is popular as one of the
ingredients of the five-powder mix as in China and for making beef soups. Star anise is used
in different Indian curry powders for preparing meat preparations. Star anise finds application
in Indian, Persian and Pakistani cuisine also. From India some of the preparations containing
star anise were introduced to Indonesia, but it has been popular only in the palaces of Sultans
still adhering to Royal Indian cooking style. Among other Asian countries, star anise is
employed for cooking in Malaysia and southern Thailand.
Star anise has found only limited use in the West. Its main application is as a substitute
for anise seed in mulled wine and special desserts. The essential oil is used to flavour soft
drinks, bakery products and, most importantly, liqueurs. It is also used as a flavouring agent
in confectionery, candy and chewing gum. The oil finds application in a small way in
perfumery and in the pharmaceutical industry.
18.4.2 Medicinal values
The fruit is antibacterial, carminative, diuretic and stomachic. It is taken internally in the
treatment of abdominal pain, digestive disturbances and complaints such as lumbago.13 It is
often included in remedies for indigestion and also in cough mixtures, particularly because
of its aniseed flavour. For children it is effective for digestive upsets, including colic pain.
Some people chew the fruit after meals for better digestion. The antibacterial effect is
reported to a certain extent to be similar to penicillin.
The essential oil is stimulant, stomachic, carminative, mildly expectorant and diuretic. It
is an ingredient in cough drops. The oil can be applied externally to treat rheumatism and
scabies. It is considered useful against body lice and bed bugs, and forms an ingredient in
cattle sprays against fleas.14
18.5 References
1. KYBAL J. and KAPLICKA, J. (1995), Herbs and Spices, Harveys Bookshop Ltd, Wingston, Leicester.
2. PRUTHI J.S. (2001), Minor Spices and Condiments – Crop Management and Post Harvest
Technology, Indian Council of Agricultural Research, New Delhi.
3. GEORGE C.K. and SANDANA A. (2000), Report of the Visit to Vietnam under the Project INT/61/77
on Co-operative Programme on Quality Assurance of Spices, International Trade Centre, Geneva.
4. ANON. (1959), The Wealth Of India – Raw Materials, Vol. 5, Council of Scientific and Industrial
Research, New Delhi.
5. GUENTHER E. (1972), The Essential Oils, 5th Edn. Van Nostrand Reinhold Co., New York.
6. FELTER H.W. and LLOYD J.U. (1898), King American Dispensatory, Illicium.
7. ANON. (2003), Spices Market Weekly, 11 No. 31,. Spices Board, Cochin.
8. PARRY J.W. (1969), Spices, Vol. 11, Histology and Chemistry, Chemical Publishing Company Inc.,
New York.
9. ANON. (1991), Star anise. J. Indian Spices, 4 No. 28, Indian Institute of Spices Research, Calicut.
© 2004, Woodhead Publishing Ltd
10. HEMPHILL I. (2000), Spice Notes – A Cook’s Compendium of Herbs and Spices, Pan Macmillan
Australia Pty Ltd, Sydney.
11. HIRASA K. and TAKEMASA M. (1998), Science and Technology, Marcel Dekker, Inc., New York.
12. CLEVERLY A., RICHMOND K., MORRIS S. and MACLALEY L. (1997), The Encyclopedia of Herbs and
Spices, Hermes House, London.
13. YEUNG HIM-CHE (1985), Handbook of Chinese Herbs and Formulas, Institute of Chinese Medicine,
Los Angeles.
14. PARRY J.W. (1969), The Story of Spices – The Spices Described, Vol. 1, Chemical Publishing Co.
Inc., New York.
© 2004, Woodhead Publishing Ltd
19
Thyme
E. Stahl-Biskup, University of Hamburg, Germany and R. P. Venskutonis,
Kaunas University of Technology, Lithuania
19.1
Introduction
The common English word ‘thyme’ covers both the genus and the species most widely used,
Thymus vulgaris L. (common thyme, garden thyme). From the aromatic and medicinal
points of view, T. vulgaris is indeed the most important species and is widely used as a
flavouring agent, a culinary herb and as a herbal medicine. Therefore T. vulgaris is the
central species in this chapter and ‘thyme’ here refers to T. vulgaris unless another botanical
name is mentioned. However, other Thymus species will be included here because they are
used for similar purposes or as a substitute for T. vulgaris, especially T. zygis L. (Spanish
thyme), T. serpyllum L. (wild thyme, mother-of-thyme) and T. pulegioides L. (large thyme
or larger wild thyme). The commercial products that are obtained from these four species
include essential oils, oleoresins, fresh and dried herbs, and landscape plants.
19.1.1 History and etymology
People have used thyme for many centuries because of its flavouring and medicinal
properties. The first recorded evidence can be found in Dioscorides’ work (first century AD)
about medicinal plants and poisons mentioning ‘Thymo’, ‘Serpol’ and ‘Zygis’ and in
Pliny’s Natural History (first century AD). Although in the Mediterranean region thyme has
always been widely used as a spice, it was only in the early Middle Ages that Benedictine
monks brought it over the Alps to Central Europe and England where it began a glorious
career. From this time on it could be found in all herb books, those by Pear Matthioli (1505–
1577) and by Leonhart Fuchs (1501–1566) being the most famous. In the latter, a drawing
is shown and the effectiveness of thyme against cough is described. The most favoured
interpretation of the etymology of the name considers the Greek word ‘thymos’ which means
‘courage, strength’.
19.1.2 Systematic botany
The genus Thymus belongs to the Labiate family (Lamiaceae), subfamily Nepetoideae, tribe
© 2004, Woodhead Publishing Ltd
Mentheae. The distribution of the genus can be described as Eurasian with the Mediterranean
region, especially the Iberian Peninsula and northwest Africa, being the centre of the genus.
The number of species differs according to the criteria applied for defining a species from
54 (Hegnauer, 1966) to 417 (Ronniger, 1924). Today, about 250 taxa (214 species and 36
subspecies) are accepted, subdivided into eight sections (Jalas, 1971; Morales, 2002).
Thymus vulgaris L. and T. zygis L. belong to the Western Mediterranean section Thymus;
T. serpyllum L. and T. pulegioides L. to the section Serpyllum, which is the most extensive
section considering the numbers of species and the distribution areas.
19.1.3 Morphological description
Common thyme (T. vulgaris L.) is a perennial subshrub, 10–30 cm in height with slender,
wiry and spreading branches. The small leaves are evergreen, opposite, nearly sessile,
oblong-lanceolate to linear, 5–10 mm long and 0.8–2.5 mm wide, grey-green, minutely
downy and gland-dotted. Their margins are recurved. The flowers are light-violet, twolipped, 5 mm long with a hairy glandular calyx, borne with leaf-like bracts in loose whorls
in axillary clusters on the branchlets or in terminal oval or rounded heads. Spanish thyme
(T. zygis L.) is smaller with narrower leaves, which are clustered at the nodes. The flowers
are whitish and in clusters, spaced at intervals in an elongated inflorescence. Wild thyme
(T. serpyllum L.) and large thyme (T. pulegioides L.) differ considerably in appearance,
being more herbaceous, only woody at the base, partly procumbent, leaves flat, linear to
elliptical, subsessile, ciliate at the base. The inflorescence is usually capitate. The corolla is
purple, the calyx campanulate with upper teeth as long as wide, usually ciliate. Their distinct
phenotypic variety makes botanical classification difficult, and some authors handle
T. serpyllum L. as a collective species with the addition ‘s.l.’ (sensu latiore) and include
therein T. pulegioides.
19.1.4 Origin and distribution
Thymus vulgaris is native to southern Europe, from Spain to Italy. It is commonly cultivated
there as well as in most mild-temperate and subtropical climates, which include southern and
central Europe. Thymus zygis is indigenous to the Iberian peninsula (Portugal and Spain)
and on the Balearic Islands. Thymus serpyllum and T. pulegioides are the dominant Thymus
species in northern and middle Europe; in the east they reach Siberia. It is difficult to
differentiate these two species and to give their exact distribution areas. The plant material
on the market comes from wild collections in the Balkans and the Ukraine.
19.2
Chemical structure
The chemical character of thyme is represented by two main classes of secondary products,
the volatile essential oil (Stahl-Biskup, 2002; Lawrence, 2003 and references therein) and
the non-volatile polyphenols (Vila, 2002 and references therein). Owing to the excellent
analytical techniques available today, both groups are fairly well known. In particular, the
composition of the essential oil has been reported in numerous scientific publications. Since
we are dealing with a natural product, the yield of essential oils and of the polyphenols as
well as the proportions of individual constituents, vary. This is caused by intrinsic (seasonal
and ontogenetic variations) and extrinsic factors (soil, climate, light). The data presented
© 2004, Woodhead Publishing Ltd
here are a result of an evaluation of numerous publications with respect to essential
information about thyme as an herb and as a spice for commercial purposes.
19.2.1 Essential oil
The essential oil is responsible for the typical spicy aroma of thyme. It is stored in glandular
peltate trichomes situated on both sides of the leaves. They show a very typical anatomy with
a gland head of 8–16 secretory cells sitting on one basal stalk cell. In the secretory cells the
oil is produced and is secreted into the subcuticular space. If the cuticle is ruptured, e.g. by
rubbing or grinding, the volatile oil spreads into the air and stimulates the olfactory nerves.
On hot days traces of the volatiles penetrate the cuticle and form an aromatic cloud around
the plants, as can be perceived in the fields of thyme in Mediterranean regions.
Dried plant material of thyme contains 1–2.5% of an essential oil. Its composition,
including the chemical structures of the components, is given in Fig. 19.1. Most of the
volatiles detected in thyme oil belong to the monoterpene group with thymol, a phenolic
monoterpene, as the main representative (30–55%). It causes the typically strong and spicy
smell associated with thyme. Thymol is always accompanied by some monoterpenes, which
are closely connected by biogenetical processes, namely carvacrol (1–5%), an isomer
terpene phenol, as well as p-cymene (15–20%) and γ-terpinene (5–10%). The latter two are
precursors in the biogenetic pathway of thymol (and carvacrol). Often the methyl ethers of
thymol and carvacrol are present. Further monoterpenes are linalool (1–5%) and, in smaller
percentages (0.5–1.5%), borneol, camphor, limonene, myrcene, β-pinene, trans-sabinene
hydrate, α-terpineol and terpinen-4-ol. Sesquiterpenes are not very important in thyme oils.
Only β-caryophyllene (1–3%) is worth mentioning.
Fig. 19.1
© 2004, Woodhead Publishing Ltd
Terpenes in the essential oil of thyme.
The composition of thyme oil given so far is that of commercially used thyme. However,
it is important to mention that T. vulgaris, the main source of commercial thyme, is a
chemically polymorphous species. That was discovered in the 1960s when six different
genetically based chemotypes of T. vulgaris were found in the south of France (Granger and
Passet, 1973). They are named according to their dominant monoterpene in the essential oil:
a thymol type, a carvacrol type, a linalool type, a geraniol type, an α-terpineol type and a
trans-thuyanol (= trans-sabinene hydrate) type. In Spain, a seventh chemotype, a cineole
type, was found. Only the thymol chemotype is of commercial interest.
The chemical composition of the essential oil from T. zygis, the most important source of
thyme oil in Spain, is quite similar to that of T. vulgaris with a remarkably high content of
thymol. There is no practicable criterion to distinguish the oils of T. vulgaris and of T. zygis.
Once a lower content of thymyl methyl ether in T. zygis was mentioned (0.3% versus 1.4–
2.5%) but that has never been proven. Also, T. zygis is chemically polymorphous, showing
several different chemotypes on the Iberian Peninsula.
The dried herb of wild thyme, T. serpyllum, yields 0.2–0.6% essential oil. Again we are
dealing with a chemically polymorphous species. For commercial use, plant material with
a high phenolic content in the oil is required. The phenolic part of the oil is mainly
represented by carvacrol (20–40%) with lower percentages of thymol (1–5%). Further
monoterpenes are p-cymene (5–15%), γ-terpinene (5–15%), borneol, bornyl acetate, 1,8cineol, citral, geraniol, linalool and others. Also T. pulegioides is chemically polymorphous.
Again only the phenolic chemotypes (thymol and/or carvacrol) are of commercial interest.
19.2.2 Flavonoids
In common thyme (T. vulgaris) about 25 different flavonoids could be detected (Miura and
Nakatani, 1989; Wang et al., 1998; Vila, 2002); these are listed in Table 19.1. They are
present mostly in the form of their aglycones. The flavones apigenin and luteolin are the
most important flavonoids present in both forms as aglycones and as o-glycosides. They are
accompanied by a great variety of methylated flavones whereas flavonols and flavanones
are of inferior importance. Vicenin-2, the 6,8-di-C-glucoside of apigenin, turned out to be
a chemosystematic marker of the genus Thymus, occurring only in certain taxonomic
groups, e.g. in the sections Pseudothymbra and Thymus.
The other Thymus species discussed here were not as intensively investigated as T.
vulgaris. In Spanish thyme (T. zygis) nine different methylated flavones were reported; all
nine also present in T. vulgaris (Table 19.1). The same methylated flavones were found in
T. pulegioides with apigenin and luteolin and 6-OH-luteolin in addition. According to the
literature, in wild thyme the glycosides seem to be of greater importance than the aglycones,
and scutellarein and diosmetin seem to be exceptional.
19.2.3 Tannins and other phenolic compounds
Aside from the essential oil, the tannins of thyme contribute to its commercial use. The
tannins are mainly represented by rosmarinic acid (Fig. 19.2), a depside of caffeic acid and
dehydrocaffeic acid. The quantitative data of the content of rosmarinic acid in the literature
vary between 0.15 and 2.6% owing to the different analytical methods applied for the
quantification (ultraviolet, UV, gas chromatography, GC, high performance liquid chromatography, HPLC, gravimetrical). Recently the 3′-o-(8″-Z-caffeoyl)-rosmarinic acid was
isolated from the leaves (Dapkevicius et al., 2002). Also free phenolic acids have been
reported in thyme, e.g. caffeic acid, p-coumaric acid, syringic acid and ferulic acid.
© 2004, Woodhead Publishing Ltd
Table 19.1 Flavonoids and phenolic acids in thyme
Flavones
Apigenin
Luteolin
6-Hydroxyluteolin
Scutellarein
vulg
vulg
vulg
vulg
vulg
vulg
vulg
vulg
Flavanonols
Taxifolin
2,3-Dihydrokaempferol
vulg
vulg
Flavanones
Eriodictyol
Naringenin
vulg
vulg
Methyl flavanone
2,3-Dihydroxanthomicrol
Sakuranetin
vulg
vulg
Flavonols
Kaempferol
Quercetin
vulg
vulg
Phenolic acids
Caffeic acid
Rosmarinic acid
vulg
vulg
vulg
vulg
vulg
zyg
zyg
zyg
zyg
zyg
pul
pul
pul
pul
pul
pul
pul
pul
serp
vulg
vulg
zyg
zyg
zyg
zyg
vulg
pul
pul
pul
pul
serp
serp
vulg
vulg
vulg
serp
vulg
vulg
serp
serp
serp
serp
serp
vulg
vulg
vulg
zyg
vulg
vulg
vulg = T. vulgaris, zyg = T. zygis, serp = T. serpyllum, pul = T. pulegioides.
© 2004, Woodhead Publishing Ltd
ser
ser
ser
Methyl flavones
Cirsilineol
8-Methoxycirsilineol
Cirsimaritin
5-Desmethylnobiletin
5-Desmethylsinensetin
Diosmetin
Gardenin B
Genkwanin
7-Methoxyluteolin
Salvigenin
Sideritoflavone
Thymonin
Thymusin
Xanthomicrol
Flavone glycosides
Apigenin-7-o-β-D-glucoside
Apigenin-4′-o-β-D-p-cumaroyl-glucoside
Apigenin-7-o-β-D-rutinoside
Apigenin-6,8-di-C-β-glucoside
Apigenin-7-o-β-glucuronide
Diosmetin-7-o-β-D-glucuronide
Eriodictyol 7-o-β-D-rutinoside
Hesperidin
Luteolin-galactoarabinoside
Luteolin-7-o-β-D-glucoside
Luteolin-7-o-β-D-diglucoside
Scutellarein-glucosylglucuronide
Scutellarein-7-o-β-D-glucosyl (1–4)α-L-rhamnoside
Vicenin-2
zyg
zyg
zyg
Fig. 19.2
Tannins and further phenolic compounds from thyme.
Biphenyl compounds from thyme have attracted attention because of their antioxidative
activity and deodorant effects (Nakatani et al., 1989; Miura et al., 1989). Five different
biphenyl compounds have been isolated from an acetone extract of the leaves (Fig. 19.2).
The biogenetic connection with the terpene phenols is obvious as well as that of p-cymene2,3-diol, which is present in thyme in concentrations from 0.8% (Schwarz et al., 1996).
19.2.4 Further compounds
Thyme contains 7.5% polysaccharides (labile in acids) and 1% soluble carbohydrates
(stable in alkalines) as well as triterpenes in the form of ursolic acid (1.88%) and oleanolic
acid (0.63%).
© 2004, Woodhead Publishing Ltd
19.3
Production
Production of thyme is associated with various growing, harvesting and post-harvest
handling aspects. Several important thyme production phases have to be properly controlled
in order to obtain high yields of herb suitable for good quality ingredients in food
applications. The information in this section is focused mainly on T. vulgaris, which is the
only Thymus species cultivated and processed commercially for the use in food processing
in reasonable amounts.
19.3.1 Main producing areas
Thyme is grown commercially in a number of countries for the production of essential oil,
extracts and oleoresins, dried leaves and other applications. Thyme-producing countries are
Spain, Portugal, France, Germany, Italy, the UK and other European countries, as well as
North Africa, Canada and the USA (Prakash, 1990). Spain, Jamaica and Morocco are the
main suppliers of dried leaf to the US market, while Spain and France supply the oil market
(Simon, 1990).
There is much confusion concerning the amounts and species of Thymus in trade. Spain
is the leading producer, with most production from the wild. Confusion is increased by the
fact that local names change from one region to another. Little distinction is made in Turkey
between a number of species of Origanum and Thymus, and also Thymbra spicata. Fifteen
species of Lamiaceae are traded in Turkey under the name ‘kekik’ which is one of the main
medicinal and aromatic plants exported from Turkey, the annual quantity being between
three and four million kg (WWF website; Thymus and Origanum).
Thyme is produced by commercial cultivation and wild harvesting. In Spain, almost all
thyme comes from wild plants, mainly growing in the southeast, where most of the
companies dealing in this commodity are situated (Lange, 1998). France, Hungary and
Poland are other countries that still harvest huge amounts of wild Thymus, although largescale cultivation programmes are in progress. Cultivation provides greater control over
quality and supply; however, its feasibility depends on a species ability to thrive as a
monocrop, while its economic viability depends on the volumes required and market prices.
Since 1970, improvements have been made to thyme for cultivation by farmers in France,
enabling the crop to compete with wild thyme from developing countries (Verlet, 1992).
However, the expense of wild harvesting is generally less than that incurred in the
establishment of cultivation.
19.3.2 Propagation
Thyme can be grown from seed. It is also easy to root from cuttings taken from non-woody,
fast-growing shoots. Another method is to separate out sections of rooted stems and replant.
Direct sowing of very small thyme seeds in fields is difficult, and therefore the majority of
thyme plots are established by seedlings prepared in a greenhouse or by selected clones
struck as cuttings in individual cells. The germination rate of thyme is comparatively low
(72%; Kretschmer, 1989).
To plant a large area of thyme, it would be cheaper to buy prepared seedlings from an
established nursery than to produce seedlings in an under-equipped home nursery. It should
be possible to generate the desired 160 000 to 240 000 seedlings per ha from 50 to 80 g of
seed (Fraser and Whish, 1997). Culinary varieties of thyme have to be replaced or
propagated every two or three years as they become woody and straggly and produce few
tender leaves.
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The recommendations of the spacing for thyme plants provided in numerous manuals and
instructions for herb growers are different; they also vary from country to country. For
instance, spacing within rows of 30 cm with 60 cm between rows have been tried in the USA;
however, these were later concluded to be too sparse (Gaskell, 1988). Densities of 36 plants
per m2 have been successfully used in Australia with the plots quickly reducing weed
competition. In the case of mechanical harvesting, the beds should be designed in the way
that machinery straddles the crop without squashing the plants because thyme would not
tolerate this. A spacing of 25–30 cm between plants in beds is recommended.
19.3.3 Cultivation
Thyme prefers a light, dry calcareous soil; it succeeds in poor soils and tolerates drought
once it is established. Agricultural lime should be added to the soil before sowing if the pH
is less than 5.5. Successful growing of most thyme species is possible in any climate having
a mean annual temperature from 7 to 20°C. Thyme thrives in full sun, but also tolerates
partial shade. The accumulation of essential oil in thyme directly or indirectly depends on
light.
Thyme should be treated as a leafy vegetable when considering water requirements.
During seedling establishment, beds should be always moist but not wet, and during growth
the plants like to be in a well-drained soil with adequate subsoil moisture (Fraser and Whish,
1997).
Some studies have indicated that nitrogen and other fertilizers increase the yield of thyme
crop. However, the optimal amount of fertilizers and the schedule of their application should
be adjusted to every particular growing site. These studies showed that the effect of
fertilizers on the yield of essential oil and its composition were not remarkable (Shalaby and
Razin, 1992; Dambrauskiene et al., 2002). Recently it was demonstrated that young thyme
plants exhibit increases in photosynthesis and biomass production at elevated CO2
concentration (Tisserat et al., 2002).
Weed control in thyme crops, as with all herbs, is difficult. The best method to reduce
weeds is to grow a dense stand of pasture prior to planting the crop, then follow up by fallowing
the land prior to planting. The use of a chemical fallow and smothering pasture crops would
help to reduce the weed seed reserves prior to planting. Mulching is a useful weed control
method; however, as thyme plants can produce a dense cover, the crop will outrival many
weeds. Unfortunately, the spreading nature of thyme is impeded by the use of inorganic
mulch, and therefore if mulch is to be applied, a long-lasting organic form would be more
suitable (Fraser and Whish, 1997). Plants are mulched in northern areas to protect them from
winter injury. However, it was reported that fresh thyme yield was reduced after mulching,
which encouraged the development of a fungal disease of the soil. Cultivation of thyme is
reported to be associated with fungal infections, leaf diseases, root rot and spider mites.
19.3.4 Harvesting
In general, thyme is most aromatic during the period of blooming or at the beginning of full
bloom. However, the period of vegetation and blooming can be different in various
geographical zones, depending on their climatic conditions. In Spain the harvest takes place
during the blooming period from February to August, depending on the species (Tainter and
Grenis, 1993). In France, thyme can be harvested twice a year, once in May and then again
in September. In the central regions of Russia thyme is harvested during the second year of
plant vegetation. Usually, the first cutting is performed in June during flowering, the second
one in September–October. Aerial parts are cut at 10–15 cm height from the ground.
© 2004, Woodhead Publishing Ltd
The plant’s low-growing habit makes mechanical harvest difficult. Most wild-growing
plants are collected by hand. The main objective of thyme harvesting is to collect the most
valuable anatomical parts, the leaves and flowering parts. Woody stems, which are of minor
value, must be avoided as far as possible.
The most important quality characteristics of thyme, i.e. the yield of essential oil and its
chemical composition, highly depend on harvesting time. This was clearly established in
several studies performed with different Thymus species (Venskutonis, 2002a). Therefore,
it is important to select an optimal time of harvesting which considers the growing site and
the plant species.
19.3.5 Post-harvest handling
All the post-harvest principles that apply to leafy green tissues apply to the handling of fresh
herbs. Temperature is the most important factor in maintaining quality after harvest. The
optimum post-harvest temperature for fresh thyme is 0°C (a shelf-life of three to four
weeks). With a temperature of 5°C, a minimum shelf-life of two to three weeks can be
expected (Cantwell and Reid, 1986). Therefore, after harvesting, appropriate cooling is
needed to prolong shelf-life of fresh thyme.
Some novel processes to prolong shelf-life of fresh herbs and spices and retain their
flavour and appearance for a considerably longer time have been developed and tested on
various culinary herbs and spices. These processes and their possible applicability to thyme
have been reviewed elsewhere (Venskutonis, 2002b).
Drying is undoubtedly the most ancient and still the most widely used method of the fresh
herb processing. In order to obtain stable products that will withstand long periods of storage
without deterioration, the water content of thyme must be reduced to 8–10%. Drying is the
most critical process because of the volatility and susceptibility to chemical changes of the
contained volatile oil (Heath, 1982).
Natural drying is the simplest way to prepare thyme for storage and further processing.
There are several methods of drying raw material, such as sun-drying, drying in the shade,
solar drying and hot air drying, practised in commercial processing in different countries.
Natural drying of the whole T. vulgaris herb is particularly problematic because the shrub
consists of comparatively fast-drying leaves and slower-drying, rather hard stems. A more
sophisticated method is that of solar drying. It maintains the rich green colour, making the
product look attractive. Different types of solar dryers have been successfully tested on
Labiatae plants; they are suitable for the drying of thyme (Müller et al., 1993).
Traditional hot air drying should be tailored to minimize flavour loss and to perform the
process at reasonable time and energy costs. It is well established that higher drying
temperatures need shorter drying processes. However, they cause bigger losses of volatiles.
Raghavan et al. (1995) compared cross-flow and through-flow drying methods on Indian
thyme at 40, 50 and 60°C and found that through-flow drying at 40°C gave the best results.
Freeze drying is based on evaporation of water directly from ice under a high vacuum.
The products obtained by this method are usually of a better appearance (colour) and aroma
quality. The high cost is the main disadvantages of freeze drying, which limits the wider use
in a commercial scale.
19.3.6 Packaging and storage
The main tasks for packaging are to protect the herb from the external conditions and to
increase the stability against negative internal changes (enzymatic, non-enzymatic, chemical
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reactions, etc.). In general, dried thyme should be stored in cool, dry conditions away from
light. Ideally, it should be in airtight packaging to reduce oxidation. Storage below –18°C is
a guarantee for unlimited storage time; dried herb can be stored at 5–7°C for more than 12
months, whereas at room temperature the stability considerably decreases. Finely milled
thyme does tend to lose volatiles more rapidly than medium or coarsely ground material and
must be stored in tightly closed containers. Storage in multilayered paper sacks having an
impervious lining is also satisfactory, but not as good once the sack has been opened (Heath,
1981).
19.4 Main uses in food processing
The thyme herb or processed products can be used in culinary and/or food processing as a
separate flavouring or in the composition of compounded seasonings, spice, essential oil,
oleoresins or other product blends. The list of thyme applications includes almost all foods:
beverages, cheese, fish, meat, salad dressings, sauces, vegetables, egg dishes, game and
poultry, soups and honey. Usually, owing to its sensory characteristics, thyme is not suitable
for sweet products.
The main uses of thyme in culinary and food processing are defined by the following
properties of thyme components: (i) odour and taste, (ii) antioxidant and (iii) antimicrobial
activities. Also, fresh green thyme leaves can be used in culinary art as a decorative green
herb. It is evident that food flavouring remains the main thyme application area, while its
antimicrobial and antioxidant properties can be considered as the supplementary benefits of
thyme products, which have been added to the foods. The possibility of successfully using
all three benefits provided by thyme components, namely flavour, and prevention of
microbial and oxidative spoilage, depends on product requirements, processing parameters
and food producer skill.
19.4.1 Fresh and dried herb
The use of fresh thyme herb in food is rather limited owing to a very short shelf-life.
Although proper temperature and storage conditions can prolong the shelf-life of freshly cut
thyme up to four weeks, the green herb is mainly used in catering and home cooking. Some
studies have shown that even simple cutting of the plants generates changes in their aroma
composition. In order to obtain stable products, which will withstand long periods of storage
without deterioration, most thyme crops are dried before further use or processing. Drying
is the most critical process owing to the volatility and susceptibility to chemical changes of
the volatile oil (Heath, 1982).
Whole dried thyme herb as such can find numerous culinary applications; however, its
direct use in food processing is rather limited. The main concerns are related to the evenness
of distribution throughout the food product and to the release of volatile compounds into the
product. Therefore in most cases industry requires additional treatments in order to meet
specified quality parameters. Comminution is a simple and the most widely used treatment
before final application of dried thyme. The leaves can be chopped, cut or sliced, broken or
rubbed and ground and the spice manufacturers may adopt their own empirical classification.
The following is representative of commercial standards for ground spices (Reineccius,
1994):
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• Coarse: over 30% retained on a no. 30 US sieve.
• Medium: less than 30% retained on a no. 30 US sieve.
• Fine: less than 2% retained on a no. 30 US sieve; less than 35% retained on a no. 60 US
sieve.
• Very fine: 50% to pass through a no. 100 US sieve.
Grinding ruptures the oil structures containing the volatile oil and the oil becomes available
for reaction (e.g. oxidation) or evaporation. Grinding also generates some heat, which tends
to vaporize the volatile oil, leading to a reduction in flavour strength. Therefore, it is
necessary to keep the temperatures during the grinding process as low as possible to
minimize the loss of volatile oil.
The moisture content of ground thyme is of importance to both stability and flavour
value. It must be dry enough to prevent a musty odour and flavour, and yet be moist enough
to retain the optimum odour and flavour character. In terms of use for food flavouring, the
most common advantages and disadvantages of dried ground thyme are summarized in
Table 19.2 (Heath and Reineccius, 1986).
Some investigations showed that thyme was a heavily contaminated herb, particularly
with insect fragments, mite, thrips and aphids (Gecan et al., 1986). Microbial contamination
of thyme can also reach high levels (Kneifel and Berger, 1994). Contamination of thyme can
encounter serious problems in some microbiologically sensitive foods. Therefore sterilization
procedures are often applied before final application. Sterilization is performed by chemical
(ethylene oxide, methyl bromide, ozone) or physical (irradiation, UV irradiation,
microwaving, high-frequency electric currents, high pressure) treatments. It should be
remembered that treatment with ethylene oxide has been banned in many countries,
including the EU.
19.4.2 Thyme extracts and processed products
Owing to the above-mentioned disadvantages of dried ground thyme, manufacturers
increasingly are recognizing the advantages of seasonings based on herb extracts. In
general, the methods of extraction depend on the desired properties of a final product, the
characteristics of the plant material, and economical and technical issues. The most
important products that are obtained from thyme are essential oils, herb oleoresins and
solvent extracts (Fig. 19.3).
Table 19.2 Advantages and disadvantages of dried ground thyme
Advantages
Disadvantages
Slow flavour release in high-temperature
processing
Easy to handle and weigh accurately
No labelling declaration problems
Presence of natural antioxidant and
antimicrobial components
Variable flavour strength and profile
Unhygienic, often contaminated by filth
Easy adulteration with less valuable materials
Flavour loss and degradation on storage
Undesirable appearance characteristics in end
products
Poor flavour distribution (particularly in thin liquid
products such as sauces)
Unacceptable hay-like aroma
Dusty and unpleasant to handle in bulk
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Fig. 19.3
Flow chart of a typical standardized range of thyme (Source: Moyler, 1991).
Thyme essential oil and oleoresin possess a sweetly aromatic, warmly pungent odour and
a sharp, rich, warmly phenolic flavour. The advantages and disadvantages of their use in
food processing are common to many other herb essential oils and oleoresins and are
summarized in Tables 19.3 and 19.4 (Heath and Reineccius, 1986).
To avoid the disadvantages of thyme essential oils and oleoresins, they can be further
processed to obtain such advanced products as solubilized (providing clear solution when
mixed with water), dispersed, plated or ‘dry-soluble’, encapsulated, heat-resistant and fatbased products (Table 19.5). For instance, with dispersed products, standardized flavour
profile and flavouring strength can be obtained. They are readily handled and weighed with
accuracy, readily dispersed in food mixes and possess low water activity. When thyme oil
has been encapsulated, its aromatics are fully protected from loss and degradation. Controlled
release of volatiles can be achieved by selecting proper encapsulation materials. Usually,
such products are tailored for a specific food application and contain blends of essential oils
and/or oleoresins. Thyme extracts are used as a part of such blends in numerous flavourings
and seasonings.
© 2004, Woodhead Publishing Ltd
Table 19.3 Advantages and disadvantages of thyme essential oil
Advantages
Disadvantages
Hygienic, free from all microorganisms
Flavouring strength within acceptable limits
Flavour quality consistent with source of raw
material
No colour imparted to the end product
Free from enzymes
Stable in storage under good conditions
Flavour good but incomplete and unbalanced
compared to natural herb
Does not contain non-volatile antioxidants
Some compounds readily oxidize
Readily adulterated
Very concentrated so difficult to handle and weigh
accurately
Not readily dispersible, particularly in dry products
Table 19.4 Advantages and disadvantages of thyme oleoresins
Advantages
Disadvantages
Hygienic, free from all microorganisms
Flavour quality good but as variable as the raw
Can be standardized for flavouring strength
material
Contain natural antioxidants
Flavour profile dependent on the solvent used
Free from enzymes
Very concentrated so difficult to handle and weigh
Long shelf-life under good storage conditions accurately
Sometimes difficult to incorporate into food mixes
without ‘hot spots’
Table 19.5 Examples of standardized thyme products
Product
Producer
Characteristics
Standardized oleoresin
Thyme FD0718
Bush Boake Allen Limited,
London, UK
Volatile oil content (%, v/w)
54–60
Standardized oleoresins
Thyme HX2089
Lionel Hitchen Essential Oil
Company Limited, Barton
Stacey, UK
Volatile oil content (%, v/w)
50; dispersion rate kg = 100 kg
of spice 1
Dispersed spices – salt thyme Bush Boake Allen Limited,
London, UK
Volatile oil content 0.3–0.4%
(v/w)
Dispersed spices – dextrose
thyme
Volatile oil content 0.3–0.4%
(v/w)
Bush Boake Allen Limited,
London, UK
Dispersed spices – rusk
Thyme FD5781
Volatile oil content 0.6–0.8%
(v/w)
Standardized emulsion
oleoresins
Thyme HF107
Felton Worldwide SARL,
Versailles, France
Strength compared with ground
spice 4×
Standardized emulsion
oleoresins
Thyme FD6136
Bush Boake Allen Limited,
London, UK
Strength compared with ground
spice 5×
Encapsulated standardized
oleoresins
Thyme FD4040
Bush Boake Allen, ‘Saronseal
Encapsulated spices’
Strength compared with ground
spice 10×
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19.5
Functional properties and toxicity
All over the world, thyme, Thymus vulgaris, is highly regarded. Thyme as a medicine has
developed from a simple traditional herb into a drug that is taken seriously in phytotherapy.
Herbal thyme, thyme extracts and thyme oil are used for symptoms of bronchitis and
whooping cough as well as catarrhs of the upper respiratory tract. This development is based
on numerous experimental in vitro studies revealing well-defined pharmacological activities
(Zarzuelo and Crespo, 2002 and references cited therein) of both the essential oil and the
plant extracts, the antimicrobial and spasmolytical properties being the most important ones.
The non-medicinal use of thyme is no less important because thyme serves as a preservative
for foods and is a culinary ingredient widely used as a seasoning in many parts of the world.
Furthermore, thyme oil is an ingredient in many cosmetic preparations.
19.5.1 Antimicrobial activity of thyme oil
In the 1980s several screening studies (agar overlay technique or dilution technique) with
essential oils verified the antibacterial and antifungal activity of the essential oil of thyme.
It was shown to inhibit a broad spectrum of bacteria; generally Gram-positive bacteria being
more sensitive than Gram-negative bacteria (Blakeway, 1986; Farag et al. 1986; Deans and
Ritchie, 1987). Also some food-borne pathogens, namely Salmonella enteritidis, Escherichia
coli, Staphylococcus aureus, Lysteria monocytogenes and Campylobacter jejuni were
tested (Smithpalmer et al., 1998). The latter was found to be the most resistant of the bacteria
investigated. In another study it was shown that the antibacterial activity of thyme can be
used against periodontopathic bacteria including Actinobacillus, Capnocytophaga, Fusobacterium, Eikenella and Bacterioides species, and may therefore be suitable for plaque
control (Osawa et al., 1990). Furthermore, the essential oil of thyme showed a wide range
of antibacterial activity against microorganisms that had developed resistance to antibiotics
(Nelson, 1997).
To assess the antifungal activity of thyme oil, attention was directed towards some foodspoiling fungi, especially Aspergillus (Conner and Beuchat, 1984; Farag et al., 1986, 1989;
Deans and Ritchie, 1987), and to various dermatophytes (Janssen et al., 1988) as well as
some phytopathogenic fungi, e.g. Rhizoctonia solani, Pythium ultimum, Fusarium solani
and Calletotrichum lindemthianum (Zambonelli et al., 1996). The yeast Candida albicans
was also inhibited by thyme oils, namely those of T. vulgaris and T. zygis (Menghini et al.,
1987; Cabo et al., 1978). Thymus serpyllum was found to be highly active against various
species of Penicillium, Fusarium and Aspergillus (Agarwal and Mathela, 1979; Agarwal et
al., 1979). It could be demonstrated that thyme oil (T. vulgaris) inhibits both mycelial
growth and aflatoxin synthesis of Aspergillus parasiticus (Tantaoui-Elaraki and Beraoud,
1994).
When discussing the antimicrobially active constituents of thyme oil, the monoterpenes
thymol and carvacrol play an outstanding role. These terpenes bind to the amine and
hydroxylamine groups of the proteins of the bacterial membrane altering their permeability
and resulting in the death of the bacteria (Juven et al., 1994). The antifungal activity of
thyme oils is also attributed to thymol and carvacrol. They cause degeneration of the fungal
hyphae which seems to empty their cytoplasmic content (Zambonelli et al., 1996). Other
constituents of the oil, such as the terpene alcohols, contribute to the activity, but to a lesser
extent.
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19.5.2 Spasmolytic activity of thyme
First results of the antispasmodic activity were obtained in the 1960s when thyme oil was
tested on the intestinal smooth muscle contracted by several agents. This could be confirmed
later when the oils of 22 plants were tested on the tracheal and ileal smooth muscle of the
guinea pig (Reiter and Brandt, 1985). The relaxant effect of thyme oil was shown to be
higher on the ileal smooth muscle. Detailed studies with isolated rat duodenum and guinea
pig ileum verified that the terpene phenols and the terpene hydrocarbons are responsible for
the relaxant effect of thyme oils. The mechanism was found to be non-competitive
antagonistic (contractions induced by carbachol, histamine and BaCl2). The inhibitory effect
can be explained by an inhibition of Ca2+ entry through voltage stimulated channels into the
smooth muscle and/or blocking the release of intracellular bound Ca2+ (Cabo et al., 1986;
Cruz et al., 1989; Zarzuelo et al., 1989; Godfraind et al. 1986).
Although the volatile oil of thyme was proven to have antispasmodic effects, the presence
of a non-volatile principle has always been supposed. Therefore, some authors focused on
the flavonoids, and found that the flavones as well as thyme extracts were effective in test
systems with smooth muscles of guinea pig ileum and of rat vas deferens (Van den Broucke
and Lemli, 1983). The flavonoids appeared to act as musculotropic agents. The inhibition of
Ca2+-induced contractions in K+ depolarized muscles pointed to a possible decrease in the
availability of Ca2+.
19.5.3 Anti-inflammatory activity
In an in vitro assay screening (cyclooxygenase inhibition test) of several essential oils,
thyme oil inhibited prostaglandin biosynthesis (Wagner and Wierer, 1987). This effect of
the oil has never been affirmed by further experiments.
19.5.4 Thyme as an antioxidative agent
The antioxidative property of thyme is important in both the medicinal and non-medicinal
context. In the 1970s scientists discovered that the human body constantly creates free
radicals, culminating in an ‘oxidative stress’ when their elimination by antioxidant defence
mechanisms is not sufficient. Oxidative stress contributes to the pathogenesis of many
human diseases; therefore the intake of antioxidative agents is important for the prevention
of chronic diseases. In the non-medicinal context antioxidant character is responsible for a
preservative activity, especially in preventing oxidation of lipids in food.
Several papers show that the essential oil and extracts of thyme are potent antioxidative
agents by using different test systems. In a screening of the protection of polyunsaturated
fatty acids (liver of old mice, in vivo) including several culinary and medicinal plant
volatiles, thyme oil was one of the most effective antioxidants (Deans et al., 1993).
Discussing the chemical principle of the antioxidative activity of the oil, the terpene phenols
thymol and carvacrol are in the focus of interest. Indeed, it could be demonstrated that both
exhibit antioxidative activities (Schwarz et al., 1996; Nakatani, 2000). In a quantitative
respect, however, this is exceeded by p-cymene-2,3-diol, a related non-volatile monoterpene,
which turned out to be more active than α-tocopherol and butylated hydroxyanisole
(Schwarz et al., 1996).
Owing to their electron-donating properties, the flavonoids of thyme contribute to its
antioxidative activity. In this respect the aglycones, eriodictyol and 7-o-methyl luteolin
(Miura and Nakatani, 1989; Haraguchi et al., 1996; Miura et al., 2002) and two flavone
glycosides, namely luteolin-o-glucoside and eriodictyol rutinoside (Wang et al., 1998),
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were shown to be the most effective flavonoids. The biphenyl compounds are also
responsible for the antioxidative power of thyme. This was confirmed in a bioassay-directed
fractionation of thyme extract revealing the 3,4,3′,4′-tetrahydroxy-5,5′-diisopropyl-2,2′dimethylbiphenyl (= p-cymene 2,3-diol 6,6′-dimer) as the most potent one (Haraguchi et al.,
1996). Deodorant effects are ascribed to the biphenyl compounds analysed in a test system
with methyl mercaptan (Miura et al., 1989; Nakatani et al., 1989).
Recently, the radical scavenging activity of a leaf extract of T. vulgaris was investigated
in detail (Dapkevicius et al., 2002). Seven active compounds could be isolated, among them
rosmarinic acid, 3′-o-(8″-Z-caffeoyl)-rosmarinic acid, p-cymene 2,3-diol and the p-cymene
2,3-diol 6,6′-dimer. They contributed the most to the radical scavenging activity of the
leaves. Besides these phenols, eriodictyol, taxifolin and luteolin-7-glucuronide were detected in the radical scavenging fraction.
19.5.5 Further effects
Several further effects of thyme and thyme preparation have been reported. An extract of
T. vulgaris showed antiparasitic properties against Leishmania mexicana, inhibiting its
mitochondrial DNA polymerase, with thymol to be mainly responsible for this effect
(Schnitzler et al., 1995; Khan and Nolan, 1995). Nematicidal effects could be proven for the
essential oil (Abd-Elgawad and Omer, 1995). Thymol was shown to possess miticidal
activity studied with Psoroptes cuniculi (Perrucci et al., 1995). Insecticidal effects were
proven for the essential oils of T. vulgaris and T. serpyllum by direct toxicity of adult insects
and by inhibiting reproduction through ovicidal and larvicidal effects (Regnaultroger and
Hamraoui, 1994). Other test objectives were the two-spotted spider mite, Tetranchus urticae
(El-Gengaihi et al., 1996; Lee et al., 1997) and the house fly, Musa domestica (Lee et al.,
1997), the Western corn rootworm, Diabrotica virgifera (Lee et al., 1997) and Spodoptera
littoralis (Farag et al., 1994). The insecticidal action could be explained by a genotoxic
effect on the somatic mutation and recombination, as could be demonstrated in a test with
Drosophila (Karpouhtsis et al., 1998).
19.5.6 Toxicity
Little has been reported on the toxic effects of thyme on mammals. In an acute toxicity test
a concentrated extract of thyme reduced locomotor activity and caused a slight slowing
down of respiration in mice when 0.5 to 3.0 g extract/kg body weight (= 4.3 to 26.0 dried
plant material) were administered to the mice (Qureshi et al., 1991). Subchronic toxicity was
observed after administration of a concentrated ethanol extract of plant material to mice over
three months, causing an increase in liver and testis weight; 30% of the male animals died
(Qureshi et al., 1991). The essential oil of thyme oil showed an acute oral toxicity of LD 50
= 4.7 g/kg rat. This effect is attributed to the terpene phenols, thymol and carvacrol (Dilaser,
1979), which also cause skin irritations and irritation of the mucosa, explaining the severe
irritation of mouse and rabbit skin when it is exposed to undiluted thyme oil. Hypersensitive
reactions have also been reported for thyme oil.
19.5.7 Mutagenicity
Thyme oil has no mutagenic or DNA-damaging activity in either the Ames or Bacillus
subtilis rec-assay (Zani et al., 1991).
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19.5.8 Pharmacokinetic properties
Data for the pharmacokinetics of thyme oil or of thyme extracts refer to thymol, the main
component of the essential oil. Recent data show that, after administering an ethanolic dry
extract of thyme to 12 volunteers, free thymol could be neither detected in plasma nor in
urine. The metabolites thymol sulphate and thymol glucuronide were found in urine, in
plasma only the thymol sulphate was detected. The amount of both thymol sulphate and
glucuronide excreted in 24 h urine was 16.2% + 4.5% of the dose (Kohlert et al., 2002).
19.6 Quality specifications and issues
19.6.1 Specifications
The medicinal and non-medicinal uses of thyme and thyme preparations demand highquality standards. In the USA, the American Spice Trade Association (ASTA, 1960) is the
advisory organization that helps the spice and seasoning industry develop acceptability
standards for whole and ground spices and herbs. The recommended physical and chemical
specifications of whole thyme leaves and ground thyme can be seen in Table 19.6.
Internationally accepted specifications also exist for the commercially important thyme
oil. They are given by some organizations, the International Organization for Standardization
(ISO, 1996, 1999), the Association Française de Normalisation (AFNOR, 1999) and the
USA Food Chemical Codex (FCC, 1996) being the most important ones. A summary of
these specifications is given in Tables 19.7 and 19.8.
Especially in modern phytotherapy, increasingly strict requirements concerning the
safety of herbal drugs must be fulfilled. Intensive efforts on herbal remedies were undertaken by the German Commission E, which was established by the German Ministry of
Health in 1978 (Blumenthal, 1998), the European Scientific Cooperative on Phytotherapy
(ESCOP, 2003) as well as by the World Health Organization (WHO, 1998). All three
Table 19.6 Whole and ground thyme: cleanliness, chemical and physical specifications
Whole thyme
Ground thyme
Cleanliness specifications
Whole dead insects
Mammalian excreta
Other excreta
Mould (w/w)
Insect infested/contaminated (w/w)
Insect fragments
Rodent hairs
8/kg
2/kg
10/kg
1.0%
0.5%
ca 325/25 g
ca 2/25 g
ca 925/10 g
ca 2/10 g
Chemical specifications
Volatile oil
Moisture
Ash
Acid-insoluble ash
≥ 0.8%
≤ 10.0%
≤ 10.0 %
≤ 3.0%
≥ 0.5%
≤10.0%
≤ 10.0%
≤ 3.0%
Physical specifications
Sieve test
Bulk index
Bulk density
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95% through a 200 mesh
ca 400 mg/100 g
250 ml/100 g
Table 19.7 Specifications for thyme oil from T. vulgaris
Appearance
Specific gravity (25ºC)
Refractive index (20°C)
Optical rotation (20ºC)
Solubility
Phenol content
Heavy metals (as Pb)
Water soluble phenols
A colourless, yellow, or red liquid with a characteristic, pleasant
odour and a pungent, persistent taste.
0.915–0.935
1.495–1.505 at 20°C
Laevorotatory, but not more than –3º
In 80% v/v aqueous ethanol (20ºC) 1:2 volumes
not less than 40%
≤ 0.02%
Shake 1 ml of oil with 10 ml of hot water and after cooling pass
water layer through a moistened filter. On addition of one drop of
ferric chloride solution (9 g FeCl3•6H2O), not even a transient blue
or violet colour should be produced in the filtrate.
Source: FCC (1996).
Table 19.8 Specification for thyme oil from T. zygis
Appearance and colour
Odour
Density (20ºC)
Refractive index (20ºC)
Optical rotation
Solubility
Flash point (c/c)
Phenol content
GC analysis (ISO)
A clear, mobile liquid; traditionally from reddish brown to very
intense brown, almost black mobile liquid with a characteristic
phenolic
Characteristic, aromatic, phenolic (thymol), with a slightly spicy
base
0.910–0.937
1.4940–1.5040
–1° and –6°; generally laevorotatory; frequently impossible to
measure due to its colour.
In 80% v/v aqueous ethanol (20ºC) 1 : 3 volumes
+ 60ºC
38–56% v/v
α-thujene (0.2–1.6%), α-pinene (0.5–2.5%), myrcene (1–2.8%),
α-terpinene (0.9–2.6%), γ-terpinene (4–11%), p-cymene (14–28%),
trans-sabinene hydrate (trace–0.5%), linalool (3–6.5%),
terpinen-4-ol (0.1–2.5%), methyl carvacrol (0.1–1.5%), thymol
(37–55%), carvacrol (0.5–5.5%), β-caryophyllene (0.5–2%)
Sources: AFNOR (1999); ISO (1999).
organizations evaluated thyme according to its therapeutic benefit and safety with respect to
levels of safety, efficacy and quality control. In their monographs on thyme and thyme oil
they consider a clear definition of the herbal drug, effectiveness, side-effects, interactions,
toxicological data and dosage.
19.6.2 Thyme in pharmacopoeias
Neither the Commission E nor ESCOP monographs contain standards for assaying the
quality and purity of thyme or thyme oil. This is left to the pharmacopoeias. Quality
standards for thyme (Thymi herba) and thyme oil (Thymi aetheroleum) as well as for wild
thyme (Serpylli herba) can be found in the European Pharmacopoeia (2002, Addenda 4.1
and 4.3 respectively). Pharmacopoeial summaries for quality assurance can also be found in
the WHO monographs. The monographs begin with a definition of the drug including the
plant source and the quantitative requirements concerning the biologically active compounds.
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Thyme (Thymi herba)
Thyme consists of the whole leaves and flowers separated from the previously dried
stems of Thymus vulgaris L. or Thymus zygis Loefl. ex L. or a mixture of both species.
It contains not less than 12 ml/kg of essential oil, of which a minimum of 40 per cent
is thymol and carvacrol (both C10H14O; M 150.2) (anhydrous drug).
Thyme oil (Thymi aetheroleum)
Thyme oil is obtained by steam distillation from the fresh flowering aerial parts of
Thymus vulgaris L., T. zygis Loefl. ex L. or a mixture of both species.
Wild thyme (Serpylli herba)
It consists of the whole or cut dried, flowering aerial parts of Thymus serpyllum L. s.l.
collected in blossom. Content: minimum 3.0 ml/kg essential oil (dried drug).
In the monographs of the herbal drugs macroscopic and microscopic descriptions are given,
which serve as a basis for the identification of the drugs. Component-related identifications
of the drugs are performed by thin-layer chromatography (TLC) of a methylene chloride
extract of the drugs containing the essential oils including the terpene phenols, thymol and
carvacrol, which serve as reference substances. Both terpene phenols are visible on the
chromatogram by quenching zones in ultraviolet light at 254 nm. These and other terpenes
can be made visible by spraying with an anisaldehyde solution and heating at 100–105°C for
10 min, thus producing coloured zones on the TLC. Descriptions of the TLC fingerprints are
given in a tabular form. Further pharmacopoeial requirements concern the cleanliness which
must be verified by special tests (Table 19.9).
The monographs also provide assays to verify the quality of the drug. The content of
essential oils is ascertained by means of water distillation with a standardized Clevengertype apparatus. 30.0 g (thyme) or 50.0 g (wild thyme), respectively, of the herbal drugs are
Table 19.9 Pharmacopoeial tests for cleanliness (European Pharmacopoeia 2002, Addenda 4.1
and 4.3)
Foreign matter
Water
Thyme
Wild thyme
Maximum 10% of stems and maximum
2% of other foreign matter. Stems must
not be more than 1 mm in diameter and
15 mm in length. Leaves with long
trichomes at their base and with weakly
pubescent other parts (T. serpyllum L.)
are absent
Maximum 100 ml/kg determined on
20.0 g of powdered drug
Maximum 3%,
determined on 30 g
Loss on drying
Total ash
Ash insoluble in
hydrochloric acid
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Maximum 15.0%
Maximum 3.0%
Maximum 10.0%,
determined on 1.000 g
of the powdered drug
by drying in an oven at
100–105°C for 2 h
Maximum 10.0%
Maximum 3.0%
Table 19.10 Percentage content of the components in thyme oil as postulated by the European
Pharmacopoeia 2002, Addendum 4.1 (‘Chromatographic profile’)
Component
Percentage ratio
β-myrcene
γ-terpinene
p-cymene
Linalool
Terpinen-4-ol
Thymol
Carvacrol
1.0–3.0%
5.0–10.0%
15.0–28.0%
4.0–6.5%
0.2–2.5%
36.0–55.0%
1.0–4.0%
distilled for 2 h at a rate of 2–3 ml/min. The volume of the separated essential oil is measured
in the graduated tube of the apparatus. For thyme a determination of the phenols thymol and
carvacrol in the essential oil is postulated (a minimum of 40% altogether). It is quantified by
gas chromatography (GC) of the essential oil won during the water distillation. The GC
conditions are similar to those applied for the assay ‘chromatographic profile’ of thyme oil
(see below).
The identity of thyme oil has also to be completed by TLC with thymol, terpinen-4-ol and
linalool as references. A second identification test has to be carried out by means of GC with
seven references listed in Table 19.10. The cleanliness tests for thyme oil require that the
relative density of the oil must range between 0.915 and 0.935 and that the refractive index
must range between 1.490 to 1.505. The qualitative assay is called the ‘chromatographic
profile’ and is done by GC with a fused-silica column 25–60 m long and about 0.3 mm in
internal diameter coated with macrogol 20 000; a minimum of 30 000 theoretical plates
should be used. Helium is used as the carrier gas and a flame ionization detector (FID) is
used for detection. Quantification is made by the normalization procedure of the peak areas,
yielding the percentage contents of seven components. The lower and the upper limits of the
seven components are listed in Table 19.10. For better identification a gas chromatogram of
thyme oil is given in Fig. 19.4.
19.6.3 Adulteration
Adulteration of the herbal drugs of thyme and wild thyme is rare and can be manifested
by macroscopic and microscopic analysis according to the pharmacopoeial standards. The
situation of thyme oil is worse because adulteration is practised even today. In the past
thyme oil was frequently adulterated by the addition of synthetic thymol and carvacrol or
of ‘thymene’, a cheap byproduct mixture obtained from ajowan oil (ex Trachyspermum
copticum (L.) Link) after removal of thymol. Adulteration is evident when thyme oil can
be found on the market at low prices. Since the early 1960s the use of GC combined with
other techniques has been used to determine the composition of an oil. Modern analytical
techniques such as the use of capillary columns, special polar and non-polar stationary
phases and GC–MS have led to a more accurate detailed analysis of an oil composition
and have resulted in a more reliable determination of the purity of an oil and its components.
Nowadays the enantiomeric compositions of essential oil components further assist the
analyst in determining the authenticity of an essential oil. Unfortunately the terpene phenols,
thymol and carvacrol, the most interesting compounds in Thymus oils, are both achiral
terpenes. Therefore other terpenes, minor components of the oil, have to be used and the
© 2004, Woodhead Publishing Ltd
Fig. 19.4 Gas chromatograms of thyme oil according to the European Pharmacopoeia (2002),
Addendum 4.1: 1 β-myrcene, 2 γ-terpinene, 3 p-cymene, 4 linalool, 5 terpinen-4-ol, 6 thymol,
7 carvacrol.
enantiomeric ratio of those components are as follows (Casabianca et al., 1998; Kreck et al.,
2002):
•
•
•
•
•
•
•
•
•
•
(1R)-(–)-α-pinene (89–93%) : (1S)-(+)-α-pinene (7–11%).
(1R)-(–)-β-pinene (65–71%) : (1S)-(+)-β-pinene (29–35%).
(S)-α-phellandrene 94–98% : (R)-α-phellandrene (2–4%).
(4R)-(–)-limonene (55–59%) : (4S)-(+)-limonene (41–45%).
(R)-sabinene (82–85%) : (S)-sabinene (5–8%).
(3R)-(–)-linalool (92.0–99.4%; 96–98%) : (3S)-(+)-linalool (0.6–8.0%; 2–4%).
(3R)-(–)-linalyl acetate (93.8–99.2%) : (3S)-(–)-linalyl acetate (0.8–6.2%).
(S)-terpinen-4-ol (64–69%) : (R)-terpinen-4-ol (31–36%).
(R)-α-terpineol (72–76%) : (S)-α-terpineol (24–28%).
(1S, 2R, 4S)-(–)-borneol (98.1–99.6%; >99%) : (1R, 2S, 4R)-(+)-borneol (0.4–1.5%; <
1%).
Analysis of a thyme oil whose enantiomeric distributions of, particularly, linalool and linalyl
acetate fall outside of the levels shown above is indicative of oil adulteration.
© 2004, Woodhead Publishing Ltd
19.7 References
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© 2004, Woodhead Publishing Ltd
20
Vanilla
C. C. de Guzman, University of the Philippines Los Baños, Philippines
20.1 Introduction and description
There is probably no other spice in the world that strongly evokes the sweet memories of
childhood and nurture than vanilla – ice cream to cool off in the scorching heat of summer,
milk to nourish young and agile bodies, and warm chocolate to perk up mornings with
friends and loved ones. Consider how bland these delights would be without the aroma of
vanilla! From the time it was offered in the form of a flavoured concoction by a gentle people
to a Spanish conquistador to the current quest for a novel biotechnological means to produce
its major flavouring constituents, vanilla has continually provided gastronomic pleasure to
generations of people through the centuries.
The following discussion provides an overview of the relevant information on vanilla
from a brief historical account, world production and trade to its horticulture and processing.
A focus is also given on product quality assessment, methods of adulteration and its
detection, and research endeavours related to the natural production of its major flavour
component, vanillin, outside the cured bean. The last section predicts the future outlook for
vanilla vis-à-vis the growing demand for natural food additives and organic products.
20.1.1 Historical background
Vanilla is considered to be the greatest contribution of the Americas to the world of flavours.
The following historical account of vanilla discovery and geographical spread is condensed
from Correll (1953). Vanilla was introduced to the Old World when the Aztec emperor
Montezuma of Mexico in 1520 welcomed the Spanish conquistador Hernando Cortes with
‘chocolatl’, a drink concocted from powdered cacao and flavoured with ground vanilla
beans called ‘tlilxochitl’ (black pod). After the discovery of the secret ingredient, vanilla was
brought to Spain, where the Spaniards used the bean, which they termed as ‘vaynilla’ (little
sheath, in reference to the fruit appearance) as a flavouring for the manufacture of chocolate.
Considerable interest in the plant soon followed. Valuable information related to the plant’s
description, nomenclature and horticulture was gathered and plant samples were sent to
various botanical gardens, including those in Paris and Antwerp.
Subsequently, vanilla was introduced to Réunion in 1793, Java in 1819, India in 1835, the
© 2004, Woodhead Publishing Ltd
Vanilla
Fig. 20.1
323
Vanilla, a vine, is a member of the orchid family.
island of Tahiti in 1848 and the Seychelles in 1866. Prior to 1841 initial efforts to cultivate
vanilla outside its native Mexican home failed because of one major constraint: lack of
natural vectors to pollinate the flowers. The solution to this problem came in 1836 when
Charles Moren of Liège was able to produce vanilla beans by hand pollination. Large-scale
cultivation of vanilla, however, was only realized years later, in 1841, upon the development
of a practical method of artificial pollination of the plant by Edmond Albius, a former slave
in Réunion. By 1886 vanilla cultivation was even greater in the Mascarene Islands
(Réunion, Mauritius and Rodriguez) and Java than in Mexico. Some of these initial
producers have continued to play significant roles in the world production of vanilla up to
the present day.
20.1.2 Plant description
The vanilla of international commerce is derived from Vanilla planifolia H. C. Andrews
(syn: V. fragrans (Salisb.) Ames). Vanilla, a member of the orchid family, is a climbing
monocot, possessing a stout, succulent stem and short-petioled, oblong-lanceolate leaves
about 20 cm long (Fig. 20.1). The inflorescence is characteristically raceme with 20
© 2004, Woodhead Publishing Ltd
Fig. 20.2
Vanilla flowers are yellowish, wholly green or white within.
or more flowers. The flowers, about 6 cm long and 2.5 cm wide, are either yellowish, wholly
green or white within with oblanceolate sepals and petals (Fig. 20.2). The fruit, popularly
termed as ‘beans’ or ‘pod’ in the vanilla market, is botanically a capsule, nearly cylindrical
and about 20 cm long (Fig. 20.3) (Bailey and Bailey, 1976).
Other species of vanilla of secondary importance in the vanilla trade include the West
Indian vanilla, V. pompona Schiede (synonym: V. grandiflora Lindl.), and vanilla Tahiti,
V. tahitensis J. W. Moore. Purseglove et al. (1981) and Straver (1999) provided some
important distinctions among the three species. West Indian vanilla is a native of Central
America, northern South America and the Lesser Antilles. It differs from V. planifolia by
having larger leaves, more fleshy and larger flowers and the presence of a tuft of imbricate
scales, instead of hairs, in the centre of the lip disc. On the other hand, V. tahitensis is
indigenous to Tahiti. It is less robust than V. planifolia with more slender stems and narrower
leaves. Both minor species yield shorter and thicker capsules and an inferior bean product.
A comprehensive comparative anatomical study of the stem, leaves and roots of several
© 2004, Woodhead Publishing Ltd
Vanilla
325
Fig. 20.3 The fruit of vanilla is botanically a capsule, but is called a ‘bean’ or ‘pod’ in the
international market.
species of vanilla, including V. planifolia and V. pompona, can be obtained from Stern and
Judd (1999).
20.2 Production and trade
In the international market, cured vanilla beans are conveniently classified according to their
geographical source or origin (Correll, 1953). The principal groupings are: Mexican beans
– those coming only from Mexico; Bourbon beans – formerly referring only to those
produced from the island of Réunion (then named Bourbon) but currently inclusive of all
beans from Madagascar and the Mascarene, Comoro and Seychelles islands; Tahiti beans –
grown in the French group of the Society Islands; and Java beans – derived from Indonesia.
From 1990 to 2000, average world production of vanilla beans amounted to 4466 Mt
harvested over a total of 38 485 ha (FAO, 2003). Indonesia contributed about 38% of this
© 2004, Woodhead Publishing Ltd
world produce, slightly higher than Madagascar at around 34%, while Mexico and Comoro
Islands had less than 10% share. The annual world import of cured vanilla beans averaged
US$545m. In the same decade the USA imported the biggest mean volume of cured beans at
1448 Mt worth US$52m, followed by France at 374 Mt and Germany at 318 Mt. From 1990
to 1995, the price of vanilla bean imported by the USA ranged from US$42 to 74 kg–1
averaging at US$64 kg–1 (USA Vanilla Bean Imports Statistics, 2002).
In 1988, marketing estimates by McCormick & Co., Inc. revealed that vanilla extract was
largely used by the industrial sector (75% of the total supply), followed by the retail sector
(20%) and the food service sector (5%) (Gillette and Hoffman, 1992). Of the total industrial
application, 30% was utilized in ice cream preparations, 17% in soft beverages, 11% in
alcoholic beverages, 10% in yoghurt and the remaining 7% in bakery items, confectioneries,
cereals and tobacco products.
20.3 Cultivation
20.3.1 Climate and soil requirements
Vanilla is a tropical crop that thrives best in warm and moist climate. Natural growth is
obtained at latitudes 15º and 20º north and south of the equator (Lionnet, 1958). The
optimum temperature ranges from 21 to 32ºC, with a mean value of 27ºC, while the
precipitation required falls between 2000 and 2500 mm annually (Purseglove et al., 1981).
A dry period of about two months is needed to restrict vegetative growth and induce
flowering; rainfall in the remaining ten months should be evenly distributed (Correll, 1953).
Vanilla does well from sea level up to 700 m in altitude, and has been found to exist even at
1000 m in Mexico (Correll, 1953; Straver, 1999). Vanilla established on gently sloping
terrain with good drainage is reputed to produce better crops and to be more resistant to
fungal infection (Lionnet, 1958). It grows best in light, porous and friable soils, preferably
of volcanic origin, with a pH of 6 to 7 (Correll, 1953; Straver, 1999).
20.3.2
Propagation
Use of cuttings
Vanilla is commercially propagated by stem cuttings. If source is not a constraint, cuttings
2–3.5 m long are preferred since they will flower in one to two years, as opposed to 30 cm
cuttings which will bear flowers and fruit in three to four years (Correll, 1953; Purseglove
et al., 1981). The latter, however, is known to produce more vigorous crops that will last
longer (Lionnet, 1958). Long cuttings are planted directly in the field, while short cuttings
are usually started in a nursery. Cuttings for storage or transport can be carefully wrapped
in banana or abaca leafsheaths and will root in 20 days under shade (David, 1950).
Use of in vitro techniques
Vanilla is also successfully propagated using in vitro techniques. Shoot proliferation with
aerial root formation can be induced using nodal stem segments (Kononowicz and Janick,
1984). Plantlet formation using stem dics with a node has been reported to be dependent
upon the composition of the medium, the size of the explant or both (Philip and Nainar,
1986). Production of multiple plantlets is also possible using aerial root tips. This occurs in
the absence of a callus interphase, reducing the possibility of induced epigenetic changes in
the derived plant.
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Use of seeds
Propagation by seeds is confined to breeding work. Under natural conditions vanilla seeds,
which contain a limited amount of food reserve, do not germinate unless in association with
a mycorrhizal fungus (Purseglove, 1985). They can, however, germinate in vitro in a welldefined culture medium formulated by Knudson (1950). The specific histochemical changes
during the in vitro germination and seedling growth of vanilla have been described by Philip
and Nainar (1988).
20.3.3 Support/shade trees
Vanilla, being a shade-loving, climbing vine, needs a structure that will support its vertical
growth and provide some canopy to filter intense sunlight. A living support cum shade tree
suits this purpose. In the choice of the support trees, the following criteria should be
considered (David, 1950; Correll, 1953; Lionnet, 1958):
• Leaves are small enough to permit chequered sunlight (about one-third to one-half of full
sun exposure) to filter through.
• Branches are wide spreading and sufficiently low (ca 1.5–2 m from the ground) for
•
•
•
•
•
hanging the vines.
Growth is rapid in full sunlight.
Propagation is easy either by seeds or cuttings.
Provides sufficient protection from sun and strong wind.
Must help improve soil nutrition (e.g. legumes for N fixation).
Should not become entirely defoliated.
The members of the Leguminosae family such as madre de cacao (Gliricidia sepium (Jacq.)
Kunth ex Walp.), ipil-ipil (Leucaena leucocephala (Lamk.) de Wit.) and Indian coral tree
(Erythrina orientalis (L.) Murr.) were found to be the best shade/support trees for vanilla
(David, 1950).
20.3.4 Field establishment
In establishing a vanilla plantation, areas that are prone to stagnation of water (e.g. flat lands
with poor drainage) or subject to soil erosion (e.g. steep contours) should be avoided. An
ideal site is a gently sloping hill with sufficient drainage (Correll, 1953).
In open sites, support trees are planted ahead of the scheduled time for planting the vanilla
vines, preferably six months to one year, to provide a sufficient period for root establishment
and development of a spreading canopy (David, 1950; Straver, 1999). Various planting
distances have been used in several countries. With wide spacing the plantation can be easily
managed and incidences of diseases are observed to be low, although the economic benefit
is also lower. On the other extreme, too high a plant density makes vanilla very susceptible
to fungal attack, as was observed in Seychelles, Réunion and Indonesia (Correll, 1953;
Lionnet, 1958). Field operations are also more difficult. A moderate spacing of 1.5 m × 2 m
or 2 m × 2 m giving 3300 or 2500 vines to a hectare, respectively, is recommended to
overcome these problems (Sen, 1985).
Planting holes are dug about 30 cm from the support tree and the basal three nodes
(without leaves) of the cuttings are buried into the soil and then covered with rich humus or
well-decayed leaves. The remaining exposed vine is tied gently to the support tree with a
piece of abaca or plastic twine. Vines set up in this way become fully established in less than
five months (David, 1950).
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Only one cutting is usually placed per support tree. Planting is done at the onset of the
rainy season.
20.3.5 Fertilizer application
Chemical analysis reveals considerable amount of inorganic nutrients taken up by the
different organs of vanilla (Tjahjadi, 1987). The highest amount of nutrient found in the
stem is calcium, in the leaf, magnesium, and in the fruit, potassium. The fruit contains the
highest level of all the nutrients examined, except for calcium and magnesium. This result
suggests the need to consider proper nutrition in this crop. It is recommended that 40–60 g
N, 20–30 g P2O5 and 60–100 g K2O be supplied to each vanilla vine per year (Anandaraj et
al., 2001). Spraying of 1% solution of complete fertilizer (17 : 17 : 17) once a month
enhances growth and flowering.
Organic fertilizers such as guano and bone meal are found to be beneficial to vanilla
(Purseglove et al., 1981). The use of fresh farmyard manure is reported to increase the risk
of infection due to diseases (Lionnet, 1958). Composting before soil application of the
animal manure, together with other crop wastes such as rice straw, circumvents this
problem. Loppings, especially the leaves, of leguminous support trees are a very good
source of green manure.
20.3.6 Pruning and training
Both the vanilla vine and the support trees are judiciously pruned to optimize vegetative
growth, flowering and fruit development. At the onset of the rainy season, heavy lopping of
the support tree branches is usually practised to increase the light intensity reaching vanilla
and make it less susceptible to fungal attack.
When vanilla attains a sufficient length, the stem is allowed to hang or bend over the
support branches until it is about 30 cm above the ground (Lionnet, 1958). The tip is then
pruned to induce the growth of lateral branches below it. The hanging branch is known as
a ‘porteur’. Any shoot coming out of the porteur is cut off when 7–10 cm long, while those
from the rest of the plant before the bend are allowed to develop. These will become the
porteurs of the following cropping season. This bending and pruning technique favours
flowering. In mature vines about five or six porteurs are maintained. After a season of
harvest the porteurs are cut off.
20.3.7 Mulching
Soil cultivation is generally not practised or done very lightly in vanilla since it is a surface
feeder (Purseglove et al., 1981). More attention, rather, is given to mulching. Leaves and
loppings from support trees as well as weeding wastes can provide the necessary soil cover.
In the Seychelles, coconut husks are applied in overlapping rows about 45 cm from the base
of vanilla and decayed plant matter is incorporated in the space between (Lionnet, 1958).
Coconut husks do not only conserve soil moisture but also provide a potassium-rich organic
matter.
20.3.8 Diseases and pests
Correll (1953) and Purseglove et al. (1981) identified and described the various diseases of
vanilla in several producing countries. The most serious and widespread is anthracnose,
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which is caused by Calospora vanillae Massee. Particularly observed in the Comoro and
Seychelles Islands, the West Indies, Tahiti, Mascarene and Colombia, the disease damages
the stem apex, leaves and aerial roots as well as the fruits. Wilting and abscission of the
affected organs occur in severe cases of infection. Root rot by Fusarium batatis Wollenw.
var. vanillae is another important fungal disease of vanilla, which is widespread in Puerto
Rico and in Indonesia (Sen, 1985). It is characterized by browning and death of underground
roots with a concomitant shrivelling and drying out of the shoot. The following conditions
need to be avoided to check the onset and spread of these fungal diseases: excessive
moisture, insufficient drainage, too much shade and high-density planting.
Other debilitating diseases of vanilla which have recently been observed are viral
diseases. Several types have been identified. The cucumber mosaic virus (CMV) was first
reported by Farreyrol et al. (2001) in vanilla. In French Polynesia CMV induces severe
stunting of V. tahitensis with marked stem and leaf deformation. CMV is also present in
V. fragrans samples from Réunion, although with less severe symptoms compared with
those identified for V. tahitensis. The differences in symptomology are attributed either to
virus strain variation or differential species tolerance.
Pearson et al. (1993) described the distribution and incidence of vanilla viruses in the
following South Pacific countries: Cook Islands, Fiji, Niue, Tonga and Vanuatu. Cymbidium
mosaic potexvirus (CyMV) and odontoglossum ringspot tobamovirus (ORSV), which seems
to do little harm, are found in all countries surveyed in both V. fragrans and V. tahitensis. Of
bigger concern, however, are potyviruses, which cause severe infection. These include:
vanilla necrosis potyvirus (VNV) in Fiji, Tonga and Vanuatu detected in V. fragrans, and
vanilla mosaic virus (VaMV) present in V. fragrans from Cook Islands, Fiji and Vanuatu and
V. tahitensis from Cook Islands and French Polynesia. Other potyviruses that react with
neither VNV or VaMV antisera and rhabdovirus-like particles have also been detected in Fiji
and Vanuatu. Symptoms of potyvirus infection include leaf distortion, sunken chlorotic
patches, stem necrosis and vine die-back. Control measures include rouging and avoiding the
use of cuttings from plantings where the symptoms are present. There is also the potential of
using mild virus strains for cross-protection (Liefting et al., 1992).
CyMV and ORSV were also present in V. tahitensis growing in the Society Islands of
French Polynesia but the incidence of damage was very low (Wisler et al., 1987). VaMV has
a limited host range compared with VNV (Wang and Pearson, 1992). On the other hand,
comparison of the gene for the coat protein of VNV using Western blot analysis and
enzyme-linked immunosorbent assay (ELISA) reveals its serological similarity with watermelon mosaic 2 potyvirus (WM2V) (Wang et al., 1993).
Pest infestation is not a serious problem in vanilla.
20.3.9 Flowering and pollination
Vanilla flowers only once a year, staggered over an average of two to three months,
depending upon the variation in local climate. In Mexico flowering is observed from April
to May; in Madagascar and the Comoro Islands, between November and January (Correll,
1953). In Indonesia, this occurs between July and August (Sen, 1985); in India from
December to February (Anandaraj et al., 2001), while in the Philippines flowering begins as
early as March and lasts until June (David, 1950).
In its natural habitat in Mexico and other parts of Central America vanilla flowers are
pollinated by bees (Melipona sp.) and hummingbirds (Correll, 1953). The rate of natural
pollination is low, only about 1% (Fouche and Coumans, 1992). Outside its native home,
fruit set in vanilla is accomplished through hand pollination.
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The vanilla flower is so constructed that effective transfer of pollen to the stigma is
prevented. The stamen cap enclosing the pollinia (mass of pollen) and the flap-like structure
called the rostellum covering the stigma both act as physical barriers to the process of
pollination ( Correll, 1953; Purseglove et al., 1981). In artificial pollination the stamen cap
is removed and the rostellum is pushed up with the aid of a bamboo stick or any similar
object the size of a toothpick. The pollinia and stigma are then brought into contact with each
other by hand manipulation. A simple description, complete with illustrations, of four
different types of hand-pollinating vanilla flowers is provided by Fouche and Coumans
(1992). If pollination is successful, the flowers remain and wither on the rachis; otherwise,
they abscise in two or three days. Under expert hands, from 1000 to 2000 flowers can be
pollinated per day (Purseglove et al., 1981).
Vanilla flowers last only for a day. Sivaraman Nair and Mathew (1969) observed that
flower opening in vanilla occurs between 10.30 p.m. and 1 a.m., and is completed by 6 p.m.
Pollination is accomplished with 98–100% success if undertaken between 6 a.m. and 6 p.m.
on the day of flower opening. Pollen viability deteriorates markedly after anthesis, with only
10–15% fruit set when 2- to 3-day-old pollens are used.
Plant growth regulators have also been tested as an alternative to laborious hand
pollination. 2,4,5-Trichlorophenoxyacetic acid (2,4,5-T) at 100–500 ppm, and gibberellic
acid (GA3) at 20–100 ppm promote fruit set if applied on or before anthesis. The treated
beans, however, either drop before reaching maturity or are only one-quarter to one-third the
size of hand-pollinated beans.
20.3.10 Fruiting
In Réunion, it takes about six months for the fruits to mature; in Mexico, Indonesia and the
Philippines, about nine months (David, 1950; Correll, 1953; Sen, 1985). About 50–150
fruits are allowed to develop and mature per vine (Purseglove, 1985).
20.4
Harvesting, yield and post-production activities
Vanilla fruits are gathered when they are fully mature but before they are too ripe. When
picked immaturely, the fruits do not develop the requisite full-bodied aroma and proper
colour during processing and are more prone to fungal infection (Correll, 1953). When
harvested at the over-ripe stage, the fruits tend to split and lose some of their aroma.
The following serves as harvest indices for vanilla (David, 1950; Purseglove, 1985):
•
•
•
•
The thickest portion of the fruit (the ‘blossom end’) takes on a pale yellow colour.
Overall pod colour changes from dark green to light green.
The fruits lose their lustre and become somewhat dull.
Two distinct lines appear from one end of the fruit to the other.
Since flowering is staggered, harvesting is likewise extended over a period of time.
One kilogram of cured beans is derived from about 6 kg of green pods. Yield of cured
beans ranges from 300 to 800 kg ha–1 yr–1 (Purseglove et al., 1981; Anandaraj et al., 2001).
20.4.1
Post-production activities
Curing
After harvesting, the pods of vanilla need to be cured to develop the characteristic natural
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Vanilla
331
flavour associated with the product. Curing can be defined as the sum total changes that
occur during the primary processing of a given raw material to a desired finished product,
which is ready for market (Jones and Vicente, 1949a). Curing stops the various natural
vegetative processes in the harvested beans and promotes the metabolic reactions involved
in the generation of the aromatic flavouring constituents in the cured material (Arana, 1944).
It can be broadly classified into two: (1) changes that involve a simple loss of water,
achieved through drying, and (2) changes that involve chemical transformation, which is
usually accompanied by hydrolytic and oxidative changes with or without the aid of
enzymes. In vanilla, the latter changes are more critical.
Vanillin (Fig. 20.4a), the main flavouring chemical of vanilla, is present only in trace
amounts in the green mature beans; upon curing, however, vanillin content increases
(Arana, 1943). The chemical compound from which vanillin is derived occurs in the
uncured pods in the form of a glucoside called glucovanillin (Arana, 1945). During the
curing process, this glucoside is hydrolysed to form vanillin and glucose through the action
of a β-glucosidase. The activity of this enzyme changes with the maturity of the vanilla
beans, being negligible in the green beans and highest in the split, blossom-end yellow
beans. Spatially, all of the enzyme is located in the fleshy portion or thick wall of the pods,
where most of the glucovanillin is also concentrated (Arana, 1943). Along the bean length,
40% of glucovanillin has been detected in the blossom end, another 40% in the middle and
the remaining 20% in the stem end. Other flavour constituents such as p-hydroxybenzoic
acid, p-hydroxybenzaldehyde and vanillic acid (Fig. 20.4b–d) are also present in the green
beans in their glycosidic forms and are released through enzymatic hydrolysis during curing
(Ranadive, 1992).
The splitting of vanillin from the glucoside is initiated during the early part of the curing
process, but the full development of flavour and aroma occurs only after a considerable
period of pod preparation and conditioning (Arana, 1943; Jones and Vicente, 1948).
Treatment of cured beans with β-glucosides enhances vanillin content, suggesting incomplete hydrolysis, probably as a result of (a) insufficient amount of native enzyme, (b)
inadequate enzyme–substrate interaction or (c) inactivation of enzymes by oxidized phenols
liberated during curing (Ranadive, 1992). Chemical changes other than enzymatic hydrolysis
may also contribute a great deal to the quality of cured vanilla. Balls and Arana (1941)
suggested the possible role of a peroxidase system in the oxidation of vanillin to quinone
compounds. These substances possess more complex structure with presumably different
aroma that can add to the total flavour of the cured product. Wild-Altamirano (1969)
reported that proteinase activity declines with pod growth while the activities of glucosidase, peroxidase and polyphenoloxidase increase with pod age, being maximum near or at
ripening. The trend in enzyme activities is indicative of the potential role of the various
products derived from catalysed reactions in the full development of the characteristic
flavour and aroma of cured beans.
In general, vanilla curing follows four successive steps: (1) killing or wilting, (2)
‘sweating’, (3) drying and (4) conditioning. Killing or wilting is the initial step in inhibiting
the natural changes in vanilla beans. It is achieved through various techniques, depending
upon the producing country (Arana, 1945; Theodose, 1973). In Mexico and Indonesia, the
most popular method is sun wilting. In this method the beans, which are contained on racks
covered with dark woollen blankets, are simply heated under the sun. Wilting with the use
of an oven maintained at 60ºC is alternatively practised in Mexico. In Madagascar, Réunion
and Comores, beans are killed by dipping in hot water for a few minutes (scalding technique)
(Fig. 20.5). On the island of Guadeloupe, beans are gently scratched on the surface with the
use of a pin embedded in a cork ring prior to sun exposure. Wilting by freezing has been
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Fig. 20.4
Chemical structures of the major flavouring constituents of vanilla.
developed in Puerto Rico for experimental purposes only. In this technique the beans are
refrigerated until frozen and then thawed naturally at room temperature. Some of the
advantages and disadvantages of these types of wilting are presented in Table 20.1.
The successive steps after killing are more or less similar for the different countries
exporting vanilla. ‘Sweating’ or heating is done to develop the proper texture and flexibility.
This is accomplished through either of two ways: (1) daily sun exposure for about six hours,
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Vanilla
Fig. 20.5
333
Implements used in the processing of beans using the hot water treatment.
Table 20.1 Advantages and disadvantages of different methods of wilting vanilla beans
Method of Wilting
Advantages
Sun wilting
Method is simple
High degree of bean splitting
Does not require additional equipment Beans mould easily
Oven wilting
Short period of time for sweating and
drying
Fewer split beans
High vanillin content
Hot-water wilting
Few mouldy beans and medium degree Longer period of drying
of splitting
Low vanillin content and phenol
Easiest and most satisfactory for the
value
inexperienced curer
Scratching
Short period of time for sweating and
drying
Low vanillin and phenol values
Low degree of splitting
High susceptibility to mould
Poor flexibility of the beans in the
stem end
Dependent on the skill and care of
the curer
Freezing
Practically no mould
Sophisticated aroma
Beans are picked at the best stage of
maturity and kept in the refrigerator
until enough beans are accumulated
Medium values for phenol, vanillin
content and percentage splitting
Source: Arana (1944, 1945).
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Disadvantages
High percentage of mouldy beans
Medium phenol value
Fig. 20.6
Sweating of vanilla beans.
with the beans covered with woollen blankets for the remainder of the day (Fig. 20.6) or (2)
incubation in ovens at 45ºC at high relative humidity (Arana, 1944, 1945). The significant
change in colour of the bean to chocolate brown is manifested at this stage (Balls and Arana,
1941). Sweating is terminated when beans become pliable. The next step is slow drying,
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Vanilla
Fig. 20.7
335
Drying of cured beans in open shelves.
which is normally carried out at room temperature (Fig. 20.7). Drying is needed to lower the
moisture content of the beans to a desirable level, usually 15–30% (Jones and Vicente,
1948). Finally, in conditioning the product is kept in closed containers at room temperature
for several months to allow the complete development of aroma (Fig. 20.8). In this last stage
beans are frequently examined for the presence of moulds. At the minimum, conditioning
lasts for three months (Arana, 1944).
An improved curing process using drying tunnels has been developed in Madagascar
(Theodose, 1973). This method relies on hot air, instead of heating by the sun, and produces
homogeneous, good quality beans in large quantities (40 tonnes dry vanilla in one season).
Gillette and Hoffman (1992) present a very good comparison of the curing process
associated with the different types of vanilla beans.
The nature of curing procedures adopted affects the quality of cured beans. Aside from the
influence of method of wilting, Arana (1945) pointed out that non-uniformity in drying,
sweating and drying under the sun, use of dirty blankets and improper ventilation in curing
rooms, all contribute to the susceptibility of beans to mould infection, which in turn lowers
the quality of the product. He further noted that the moisture content of cured beans should
be properly controlled to obtain the full development of the vanilla aroma. The aroma of cured
beans with 50–54% moisture is characteristically fermented; those with 24–27% moisture,
sophisticated and well developed; while those with 31–34% moisture, just desirable.
Factors other than those related to curing protocol are also known to influence the quality
of the final product. Vanilla beans that ripen early in the harvesting season yield higher
quality cured beans than those gathered at mid-season or late in the season (Jones and
Vicente, 1949b). The best cured material comes from pods harvested when the blossom-end
section is yellow. When picked prior to this stage, beans give an undeveloped vanilla
flavour; when beyond, a full but undesirable flavour is obtained (Broderick, 1955a).
Immature beans when processed are also readily attacked by fungi (Arana, 1945).
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Fig. 20.8
Dried beans are placed in plastic bags and conditioned for several months.
Grading
The grading and classification of cured vanilla beans vary depending upon the producing
countries. Mexican beans, for example, are usually graded (from the highest to the lowest
quality product) as ‘prime’, ‘good to prime’, ‘good’, ‘fair’ and ‘ordinary’, while Bourbon
beans are graded as ‘prime’, ‘firsts’, ‘seconds’, ‘thirds’, ’fourths’ and ‘foxy splits’ (Merory,
1960). Classification is commonly based on: bean integrity (either whole, broken or split),
bean length, appearance (particularly colour and surface blemishes), moisture content and
aroma quality (Arana, 1945; Heath and Reineccius, 1986).
Packaging
After sorting, the beans are tied into bundles, usually 70 to 130, weighing between 150 and
500 g (Heath and Reineccius, 1986). These are then packed into cardboard or tin boxes lined
with waxed paper. The beans are now ready for shipment.
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337
Table 20.2 Reported values of major flavour constituents of cured vanilla beans from various
geographical sources
Source
Vanillin
Vanillic acid
p-Hydroxybenzaldehyde
p-Hydroxybenzoic acid
–1
(mg 100 ml )
Mexico
Madagascar
Comores
Java/Indonesia
Uganda
Tonga
West Indies
Costa Rica
Jamaica
Tahiti
18–100
47–216
115–154
63–142
47–186
197–320
20–136
135–161
216–265
54–120
8–23
12–23
8–13
7.7–11
5–10
7.6
15–22
12
4.2
4–5
5–7
6–13.7
9–13
7–10
5–8
10
2–6
14
8.4
4–13
2–7
2–5.6
2–7
2–4
1–6
2.1
2–4
5.2
–
16–32.8
Sources: Smith (1964), Archer (1989), Ranadive (1992).
20.4.2 Flavour constituents
The flavour famously associated with vanilla results from a complex and varied mixture of
chemical compounds. About 170 volatile constituents, most of which occur below 1 ppm,
have been reported in vanilla by Klimes and Lamparsky (1976). Vanillin serves as the major
flavour backbone, occurring in levels from 1.52 to 2.42% of bean dry weight (Cowley,
1973). Other major components are p-hydroxybenzoic acid, p-hydroxybenzaldehyde,
vanillic acid, p-hydroxybenzyl alcohol (Fig. 20.4e) and vanillyl alcohol (Fig. 20.4f)
(Anwar, 1963; Smith, 1964; Herrmann and Stockli, 1982).
The type and levels of the major flavouring components vary depending upon the species
and geographical source (Table 20.2). Tahiti vanilla stands out among the different types of
beans for exhibiting higher levels of p-hydroxybenzoic acid. Other components present in
V. tahitensis that are not detected in V. planifolia are p-anisic acid, p-anisaldehyde and
piperonal (heliotropin) (Fig. 20.4g–i) (Ranadive, 1992). Vanillons (V. pompona, Guadeloupe
vanilla) contains vanillin, p-hydroxybenzoic acid, vanillic acid, p-hydroxybenzaldehyde, panisic acid, p-anisaldehyde and p-anisyl alcohol (Fig.20.4j), but not piperonal (Ehlers and
Pfister, 1997).
The hydrocarbon profile of the lipidic fraction, which also contributes to flavour, of
different types of beans has also bean investigated by Ramaroson-Raonizafinimanana et al.
(1997). Hydrocarbon content varies between 0.2 and 0.6%. A total of 25 n-alkanes, 17
branched alkanes and 12 alkenes have been identified. Distinction between types of vanilla
is also evident. Vanilla fragrans from Réunion is rich in n-alkanes (46%) and n-1-alkenes
(26%), while V. tahitensis from Tahiti contains predominantly branched alkanes (47% for
3-methylalkanes and 33% for 5-ethylalkanes). Also present in the lipophilic fraction before
saponification in the two vanilla species are three new γ-pyrones: 2-(10-nonadecenyl)-2,3dihydro-6-methyl-4H-pyran-4-one; 2-(12-heneicosenyl)-2,3-dihydro-6-methyl-4H-pyran-4-one,
and 2-(14-tricosenyl)-2,3-dihydro-6-methyl-4H-pyran-4-one (Ramaroson-Raonizafinimanana et al., 1999). γ-Pyrones are intermediates in the synthesis of biologically
important compounds. A review of other flavour components as a function of vanilla species
can be found in Richard (1991).
Werkhoff and Guntert (1997) characterized for the first time in Bourbon vanilla beans 15
esters that are derived from cyclic and acyclic terpene alcohols and aromatic acids. Among
those isolated, pentyl salicylate and citronellyl isobutyrate are considered new natural
compounds.
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Vanilla also contains resins, gums, amino acids and other organic acids, which all
contribute to the distinct flavour characteristics of the cured beans. An enumeration and
discussion of these constituents is provided by Purseglove et al. (1981).
20.5
Uses
There is probably no other spice material or aromatic plant comparable to vanilla in terms of
wide scope of application. The use of vanilla is generally grouped into three: as a ubiquitous
flavouring material, as a critical intermediary in a host of pharmaceutical products, and as a
subtle component of perfumes. As a flavouring agent, vanilla is a popular and most preferred
ingredient in the preparation of ice cream, milk, beverages, candies, confectioneries and
various bakery items. In the pharmaceutical and chemical industries, vanillin serves as an
important intermediate in the manufacture of: L-dopa (the anti-Parkinsonian drug), methyl
dopa (a compound with anti-hypertensive and tranquilizing properties), papaverine (treatment of heart problem), trimethoprim (anti-bacterial agent), hydrazones (2,4-D-like
herbicide), and anti-foaming agent (in lubricating oils) (Rosenbaum, 1974; Hocking, 1997).
Vanilla in perfumery was initially incorporated to complement the scent provided by
tonka extract. It became a perfume ingredient to reckon with when François Coty, who is
often regarded as the first of the great perfumers of modern times, used it in ‘L’Aimant’
(Groom, 1992). Vanilla subsequently became the principal note of about 23% of all quality
perfumes, e.g. ‘Amouge’, ‘Bois de Isles’, ‘Jicky’, ‘Habanita’.
20.6 Vanilla products
The cured beans are further processed to produce the various vanilla products. This is
commonly accomplished in the importing countries. The different products developed from
vanilla are described below.
20.6.1 Vanilla extract
The major product derived from cured vanilla is an alcoholic essence, which is commercially known as vanilla extract. The vanilla flavour is obtained through solvent extraction
with the use of the best grade of ethanol. Generally, the basic process in the preparation of
vanilla extract involves (1) the reduction of the bean size using a comminuting machine and
(2) the subsequent alcohol extraction of the macerated beans through a series of percolation
techniques (Arana, 1945; Heath and Reineccius, 1986). For best results Merory (1956,
1960) recommends the following protocol. Three consecutive extractions are done with
varying amounts of the menstruum – a maximum of 65% ethanol for the first extraction,
35% for the second and about 15% for the third. Each of these takes place for a minimum of
five days. Extraction is done in a continuous slow flow, the percolate collected in fractions
and later blended to yield the final product. The extract is filtered or centrifuged and the
alcohol content is adjusted to meet market specifications. Vanilla extract is then stored in
stainless steel or glass containers. If the extract is aged for a period of about three to six
months, the delicate and subtle aroma for which vanilla is famous is fully realized.
The nutrient composition of a typical vanilla extract is listed in Table 20.3. Several
factors influence the quality of vanilla extract. These include: (1) method of curing, (2)
blending of different quality beans, (3) degree of maceration, (4) method of extraction,
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Table 20.3 Nutrient composition of vanilla extract (with 34.4% ethyl alcohol)
Nutrient
Value per 100 g of edible portion
Proximates
Water (g)
Energy (kcal)
Protein (g)
Total lipid (fat) (g)
Ash (g)
Carbohydrate, by difference (g)
52.58
288
0.06
0.06
0.26
12.65
Minerals
Ca (mg)
Fe (mg)
Mg (mg)
P (mg)
K (mg)
Na (mg)
Zn (mg)
Cu (mg)
Mn (mg)
11
0.12
12
6
148
9
0.11
0.072
0.230
Vitamins
Thiamin (mg)
Riboflavin (mg)
Niacin (mg)
Panthothenic acid (mg)
Vitamin B6 (mg)
0.011
0.095
0.425
0.035
0.026
Lipids
Fatty acids, total saturated (g)
Fatty acids, monounsaturated (g)
Fatty acids, total polyunsaturated (g)
0.010
0.010
0.004
Source: USDA National Nutrient Database for Standard Reference (2002). www.nal.usda.gov.
(5) level of alcohol in the menstruum and (6) appropriate period of ageing (Broderick,
1955b; Merory, 1960; Heath and Reineccius, 1986).
20.6.2 Vanilla oleoresin
Vanilla oleoresin is a dark brown, semi-fluid extract produced from solvent extraction of
macerated beans. It differs from vanilla extract in that the solvent used is completely
removed by evaporation under vacuum and the finer top-notes of the vanilla aroma are lost
or modified by heat treatment (Heath and Reineccius, 1986). Vanilla oleoresin can also be
obtained using CO2 under supercritical conditions, producing products considerably more
superior than those obtained by conventional extraction with organic solvents (Schuetz et
al., 1984). Yield of oleoresin is from 29.9% to 64.8% of bean dry weight (Cowley, 1973).
20.6.3 Vanilla sugar
Also known as powdered vanilla, vanilla sugar is prepared by mixing ground cured beans or
their oleoresin with sugar (Arana, 1945). Minimum sugar content is 30% (Heath and
Reineccius, 1986).
© 2004, Woodhead Publishing Ltd
20.6.4 Vanilla absolute
Preferred in perfumery products, absolute vanilla is obtained by selective solvent extraction,
using initially a non-polar solvent such as benzene followed by a polar solvent such as
ethanol (Heath and Reineccius, 1986).
20.7
Functional properties
Vanillin exhibits in vitro antifungal activity against the yeasts Candida albicans and
Cryptococcus neoformans (Boonchird and Flegel, 1982) Minimal inhibitory concentrations
of vanillin for C. albicans and C. neoformans were found to be 1250 and 738 µg ml–1, while
minimal fungicidal concentrations were 5000 and 1761 µg ml–1, respectively. It is also
reported to inhibit the growth of some food spoilage yeasts (e.g. Saccharomyces cerevisiae,
Zygosaccharomyces rouxii, Z. bailii and Debaryomyces hansenii) in culture media and
some fruit purées (Cerrutti and Alzamora, 1996).
The potential medical importance of vanillin is suggested by the following studies.
Vanillin has been found to possess antimutagenic effects in mice (Imanishi et al., 1990) and
bacteria (Ohta et al., 1988). In yeast, however, it is shown to be co-mutagenic and corecombinogenic (Fahrig, 1996). Vanillin offers protection against X-ray and UV
radiation-induced chromosomal change in V79 Chinese hamster lung cells (Keshava et al.,
1998).
Vanillin also functions as an antioxidant. At concentrations normally added to food
preparations, it offers significant protection against protein oxidation and lipid peroxidation
induced by photosensitization in rat liver mitochondria (Kamat et al., 2000). This study
shows the potential of using this popular flavouring chemical to inhibit oxidative damage to
membranes in mammalian tissues.
Sun et al. (2001) reported the bioactivity of five aromatic compounds extracted from the
leaves and stems of V. fragance against mosquito (Culex pipiens) larvae. Among the isolated
compounds, 4-butoxymethylphenol was the most toxic, exhibiting 100% mortality at
0.2 mg ml–1 within only 3 h of treatment. This was followed by 4-ethoxymethylphenol,
which was also the most abundant component. Vanillin, when given at 2 mg ml–1 for 10 h
exhibited more than 90% mortality The least toxic of the phenolic derivatives was 3,4dihydroxyphenylacetic acid. This compound, together with 4-hydroxy-2-methoxycinnamaldehyde, was isolated from vanilla for the first time. 4-Butoxymethylphenol has not been
reported to occur in natural form.
20.8
Quality issues and adulteration
The quality of cured vanilla beans is the result of confluent factors that run the whole gamut
of raw material production to curing. The agro-climatic conditions during cultivation,
coupled with various degrees of sophistication or non-sophistication of methods employed
in the preparation of harvested beans, can spell the difference in meeting market standards.
Physical attributes such as those enumerated in Section 20.4.1 provide the initial criteria
by which to judge the cured bean and assign it to a particular grade. The quality of vanilla
extract can be determined through chemical analysis, and Winton’s analytical values have
been employed in this regard (Table 20.4; Merory, 1960). The concentration of vanillin is
an important criterion, although organoleptic quality does not entirely depend on it. Various
flavour notes, described as characteristically woody, pruney, resinous, leathery, floral and
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341
Table 20.4 Some analytical values for vanilla extract
Type of analysis
Vanillin, g 100 ml–1 extract
Ash, g 100 ml–1 extract
Soluble ash, g 100 ml–1 extract
Lead number (Winton)
Alkalinity of total ash, N/10 acid 100 ml–1 extract
Alkalinity of soluble ash, N/10 acid 100 ml–1 extract
Total acidity, N/10 alkali 100 ml–1 extract
Acidity other than vanillin, N/10 alkali 100 ml–1 extract
Minimum
Maximum
Average
0.11
0.22
0.179
0.40
30.00
22.0
30.0
14.0
0.35
0.432
0.357
0.74
54.00
40.0
52.0
42.0
0.19
0.319
0.265
0.54
30.0
42.0
30.0
Source: adapted from Merory (1960).
fruity aromatics, also need to be considered (Gillette and Hoffman, 1992). Bourbon vanilla
serves as the standard by which to measure the chemical and sensory quality of other types
of vanilla. Imitation vanilla extract spiked with vanillin is less desirable than the natural
extract because the critical flavour notes are wanting (Fig. 20.9). Extracts of Indonesian
Fig. 20.9 Aroma and flavour sensory profiles of natural and imitation vanilla extracts. (Source:
Gillette and Hoffman, 1992.)
© 2004, Woodhead Publishing Ltd
Fig. 20.10
Aroma and flavour sensory profiles of Bourbon and Indonesian pure vanilla extracts.
(Source: Gillette and Hoffman, 1992.)
beans are not only low in vanillin but also possess a smokey/tobacco flavour and aroma
(Fig. 20.10), while Mexican beans yield extracts with woody and smokey/tobacco notes
(Fig. 20.11). On the other hand, Tahitian vanilla is more fruity/floral and less resinous and
pruney (Fig. 20.12).
In the USA, the Food and Drug Administration explicitly provides standard specifications for vanilla products. As an example the amount of bean present with a given moisture
content and level of alcohol in the mixture define vanilla extract quality (Table 20.5).
It should be emphasized here that no amount of modern technology of processing can
improve the quality of an already poor bean at harvest. Improper curing and handling, on the
other hand, is sure to lead to quality deterioration of vanilla produced under excellent
cultivation practices.
20.8.1
Substitutes, adulterants and additives
Plant material
Correll (1953) identified the following plants that have been used as raw material substitute
or adulterant for vanilla. The most commonly employed is the fruit of tonka or snuff bean
(Dipteryx odorata (Aubl.) Willd.), a leguminous plant native to northern South America and
Trinidad. Other plants include: another species of tonka (D. oppositifolia Willd.); vanillon
(V. pompona), a less common wild vanilla; the long cylindrical pods of little vanilla
(Selenipedium chica Reichb. f.); leaves of the orchid Angraecum fragrans Thou. and Orchis
© 2004, Woodhead Publishing Ltd
Vanilla
Fig. 20.11
343
Aroma and flavour sensory profiles of Bourbon and Mexican pure vanilla extracts.
(Source: Gillette and Hoffman, 1992.)
Table 20.5 US standard specifications for vanilla and vanilla extract
21CFR169.3
Sec. 169.3 Definitions
a) The term vanilla beans means the properly cured and dried pods of Vanilla planifolia Andrews
and of Vanilla tahitensis Moore.
b) The term unit weight of beans means, in the case of vanilla beans containing not more than 25
percent moisture, 13.35 ounces of such beans; and, in the case of vanilla beans containing more
than 25 percent moisture, it means the weight of such beans equivalent in content of moisturefree vanilla-bean solids to 13.35 ounces of vanilla beans containing 25 percent moisture.
c) The term unit of vanilla constituent means the total sapid and odorous principles extractable
from one unit weight of vanilla beans, as defined in paragraph (b) of this section, by an aqueous
alcohol solution in which the content of ethyl alcohol by volume amounts to not less than 35
percent.
21CFR169.175
Sec. 169.175 Vanilla extract
a) Vanilla extract is the solution in aqueous ethyl alcohol of the sapid and odorous principles
extractable from vanilla beans. In vanilla extract the content of ethyl alcohol is not less than 35
percent by volume and the content of vanilla constituent, as defined in Sec. 169.3 (c), is not less
than one unit per gallon. The vanilla constituent may be extracted directly from vanilla beans or
it may be added in the form of concentrated extract or concentrated vanilla flavoring or vanilla
flavoring concentrated to the semi-solid form called vanilla oleo-resin. Vanilla extract may
contain one or more of the following optional ingredients:
(1) Glycerin
(2) Propylene glycol
(3) Sugar (including invert sugar)
(4) Dextrose
(5) Corn sirup (including dried corn sirup)
Source: US Food and Drug Administration (2002). Code of Federal Regulations. 21CFR Part 169.
© 2004, Woodhead Publishing Ltd
Fig. 20.12 Aroma and flavour sensory profiles of Bourbon and Tahitian pure vanilla extracts.
(Source: Gillette and Hoffman, 1992.)
fusca Jaq.; ladies’ tresses (Spiranthes cernua (L.) L.C. Rich var. odorata (Nutt.) Correll);
‘vanilla-plant’ (Trilisa odoratissima (Walt.) Cass.); little orchid ‘herb vanilla’ (Nigritella
angustifolia Rich.) and common sweet clovers (Melilotus spp.).
Chemical substances
Because of high demand, limited supply of quality beans and increased cost of production,
natural vanilla extracts have been most often adulterated with inexpensive, synthetic
vanillin. This fraudulent alternative becomes very attractive in light of the expected
profitable return: 1 kg of Madagascar beans yields about 8.4 l vanilla extract, while 1 kg of
synthetic vanillin, combined with other botanical extracts, produces about 499 l artificial
vanilla flavouring, retailing for over 50 times as much as the natural product (Breedlove,
2002)!
Synthetic vanillin is chemically produced via different routes with eugenol, guaiacol,
safrole or lignin as the starting compound. A detailed discussion of these synthetic pathways
is provided by Faith et al. (1957), Didams and Krum (1970), Rosenbaum (1974) and
Hocking (1997).
Another most common additive is ethyl vanillin, 3-ethoxy-4-hydroxybenzaldehyde. It is
synthetically produced from safrole and is about three to four times more powerful as a
flavouring agent than vanillin (Heath and Reineccius, 1986). A maximum of 10% of vanillin
is replaceable by this compound without obvious objectionable note.
Other compounds utilized are: veratraldehyde (methyl vanillin), piperonal (heliotropin),
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345
vanitrope (propenyl guaethol) and coumarin (Kahan and Fitelson, 1964). Coumarin,
because of its high level of toxicity, has been banned for use in food in the USA (Rosengarten, 1969).
20.8.2 Detection of adulteration
Some of the techniques utilized to test the purity of vanilla extracts are the determination of
lead number, which is directly related to the quantity of organic acids (AOAC, 1975), paper
chromatography (Jorysch, 1959; Stahl et al., 1960; Fitelson, 1960a, b, 1963, 1964; Kahan
and Fitelson, 1964), gradient elution method using an ion exchange resin (Sullivan et al.,
1960; Fitelson, 1964) and thin-layer chromatography (Kahan and Fitelson, 1964). These
methods, however, are subject to low-sensitivity, high-experimental error, lack of
reproducibility and, most importantly, are too laborious and time-consuming for normal
routine work. Ensminger (1953, 1956) and Feeny (1964) reported the application of a UV
photometric procedure to reveal the type of flavouring constituents in vanilla extract; this
method, however, does not differentiate vanillin from ethyl vanillin without preliminary
separation. Gas–liquid chromatography (GLC) essentially eliminates this problem, aside
from revealing the presence of other types of contaminants (Martin et al., 1964, 1975;
Johansen, 1965). Determination of the ratio of vanillin levels to the concentration of the
nutrients potassium, phosphorus and nitrogen provides the so-called ‘identification ratios’,
which not only separates authentic vanilla extracts from their imitation but also gives
indication of the strength of the vanilla extract (Martin et al., 1975). Relatively higher
identification ratios provide strong evidence for adulteration. The technique suffers from a
need to input a significant amount of time and the regular analysis of the ratios for authentic
standards. More sensitive assays for adulteration are accomplished by the application of
reverse phase liquid chromatography (Guarino and Brown, 1985) and high-performance
liquid chromatography (HPLC) (Herrmann and Stockli, 1982; Archer, 1989).
A more recent technique involves the application of the stable isotope ratio analysis mass
spectrometry (SIRA–MS), which has been employed in deciphering the original source
material for flavouring food products (Cordella et al., 2002). The method measures and
compares the ratio of abundances of stable isotopes such as carbon (13C/12C) between natural
and synthetic vanillin. In principle, the isotopic fractionation of carbon through photosynthesis has been shown to depend upon the type of CO2 assimilation in the plant. Plants
that follow the Calvin cycle discriminate the most against 13C, while those that follow the
Hatch–Slack cycle discriminate the least. In-between are those characteristic of the
Crassulacean acid metabolism (CAM) pathway, which is exhibited in vanilla (Osmond et
al., 1973). Vanillin extracted from vanilla beans has been shown to be enriched in 13C
compared with synthetic vanillin produced from lignin, eugenol and guaiacol (Bricout et al.,
1974; Hoffman and Salb, 1979; Martin et al., 1981; Culp and Noakes, 1992).
The SIRA method for carbon was further refined by Krueger and Krueger (1983, 1985)
to detect synthetic vanillin whose isotopic compositions have been adjusted to resemble
natural vanillin. Aside from carbon, the stable isotope of hydrogen (deuterium/hydrogen)
has also been examined and found useful in discriminating between authentic and fraudulent
samples of vanilla extract. Natural vanillin is more depleted in deuterium content compared
with its synthetic counterpart (Culp and Noakes, 1992). Further refinement of the technique
to detect isotopically manipulated vanilla is reported by Remaud et al. (1997) with the
application of site-specific natural isotopic fractionation analysed by nuclear magnetic
resonance (SNIF-NMR). This method is applied not only to vanillin but also to
p-hydroxybenzaldehyde.
© 2004, Woodhead Publishing Ltd
For a compilation of the official methods of analysis of vanilla extract by the Association
of Official Analytical Chemists (AOAC), the reader is referred to the work of Krueger
(1995).
20.9 Improving production of natural vanillin
The vanilla flavouring market is dominated by synthetic vanillin: more than 90% of the US
market and 50% of the French market (the lowest national share) (RAP Market Information
Bulletin, 2002). The reason for such a huge market share is two-fold. Considering flavour
strength, 100 g of synthetic vanillin approximately yields the same flavouring power of 13 l
of natural vanilla extract. The price of synthetic vanillin is only about one-hundredth that of
derived from cured beans. The high cost of the natural flavouring extract has been attributed
to the exacting requirements of the plant and the finished product in relation to agroclimatic
condtions, cultivation, pollination, harvesting and curing. Ramachandra Rao and Ravishankar
(2000) estimated that, to produce 1 kg of vanillin, 500 kg of beans (based on 20 g kg–1 vanillin
yield, dry weight basis) derived from about 40 000 pollinated flowers will be needed.
Within the context of food legislation, vanillin chemically synthesized from lignin,
guaiacol, safrole or eugenol, is labelled as synthetic vanillin, even if the precursor input is
from a natural source (e.g. eugenol, safrole) (Rabenhorst and Hopp, 2000). Products sold as
natural vanillin in the international market command a higher premium because of the
presence of other flavour components contributing to the overall organoleptic quality of the
material. Vanillin production through chemical synthesis suffers from the following
disadvantages: presence of impurities/contaminants, large consumption of chemical products
and energy, production of ecologically toxic waste products (as in the case of lignin
degradation), and production of isomers which are difficult to separate (e.g. isovanillin/
vanillin from safrole) (Hocking, 1997; Mane and Zucca, 1998). Inevitably, alternative
methods were sought and tried to eliminate the above constraints.
20.9.1 Tissue culture technique
The potential of organ and cell culture has been explored to produce natural vanilla
flavouring components outside the cured bean. Using ferulic acid as a precursor, Westcott
et al. (1994) employed vanilla plant aerial roots, cultured in a charcoal medium, as
biocatalysts in the production of vanillin. The charcoal acts as reservoir for the rootsynthesized vanillin, which is removed by selective solvent extraction. Vanillin production
using this technique is five to ten times faster than the usual rate in vanilla beans, with
productivities up to 400 mg kg–1 dry wt tissue day–1, about 40% of that detected in mature
vanilla beans.
Initial efforts to produce vanillin from plant cell culture have been unsuccessful. Feeding
of precursors and inhibitors of the phenypropanoid metabolic pathways to undifferentiated
suspension cells derived from green vanilla beans induces the formation of 4-hydroxybenzoic
acid, vanillic acid and syringic acid but not vanillin (Funk and Brodelius, 1990a,b,c).
Under appropriate, controlled conditions, callus suspensions derived from root tips and
leaf primordia of vanilla have been claimed to induce the production not only of vanillin but
also of 3,4-dihydroxybenzaldehyde, 4-hydroxybenzoic acid, 4-hydroxybenzaldehyde and
vanillic acid (Knuth and Sahai, 1991). Havkin-Frenkel et al. (1996) found that, in shootderived cluster culture (suspension culture growing in clumps) of vanilla, light is an
important factor in the accumulation of some of these flavour chemicals, particularly
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Table 20.6 Some microorganisms utilized in the bioconversion of selected substrates to vanillin
Microorganism
Substrate
Reference
Aspergillus niger ATCC 11414
Corynebacterium glutamicum
ATCC 13032
Pseudomonas putida ATCC 55180
Rhodotorula glutinis ATCC 74056
Coniferyl alcohol,
eugenol, ferulic
acid, 4-vinylguaiacol
Labuda et al. (1992)
Pseudomonas sp. TK-2101
Eugenol
Washisu et al. (1993)
Pycnoporus cinnabarinus
CNCM No. I-937 and I-938
Ferulic acid,
vanillic acid
Gross et al. (1993)
Amycolatopsis sp. DSM 9991 and 9992
Ferulic acid
Rabenhorst and Hopp (2000)
Nocardia sp. NRRL 5646
Vanillic acid
Li and Rosazza (2000)
Streptomyces setonii ATCC 39116
Ferulic acid
Muheim et al. (2001)
vanillyl alcohol. Davidonis and co-workers (1996) also showed that the synthesis of vanillin
from callus, which proliferated from shoot tips of vanilla, is enhanced when ferulic acid is
topically applied to them. Thus, even an undifferentiated mass of cells is capable of
metabolic synthesis of vanillin.
20.9.2 Microbial biocatalytic transformation
Microbial catalysis of naturally occurring and abundant substrates offers another interesting
alternative to the production of natural vanillin. Hagedorn and Kaphammer (1994) reviewed
work on the microbial transformation of natural flavour precursors to vanillin. The list of
some microorganisms and the specific substrates utilized for the microbial production of
natural vanillin is presented in Table 20.6.
The basic protocol for microbial vanillin formation is fairly straightforward (Labuda et
al., 1992; Gross et al., 1993; Rabenhorst and Hopp, 2000; Muheim et al., 2001). In general,
the selected microbe, either bacterium, yeast or fungus, is initially grown in a culture
medium, commonly supplemented with carbon and nitrogen sources, inorganic salts, and in
some cases with trace elements and vitamins to optimize growth. When the desired biomass
is attained, the appropriate substrate is added, and the loss of the precursor and the
corresponding appearance of vanillin is regularly monitored using HPLC. Once the optimum
level of vanillin is formed, it is isolated using distillation, solvent extraction or
chromatography. Vanillin can then be further purified using standard recrystallization
techniques.
Vanillin yield from microbial transformation varies depending upon the adopted protocol, starting substrate used and the microorganism employed. Using a 10 l fermenter, the
amount of vanillin synthesized from ferulic acid by Amycolatopsis is 11.5 g l–1 or 78% of
theory based on converted precursor (Rabenhorst and Hopp, 2000). With Pycnoporus,
molar yield conversion of vanillic acid to vanillin is 35.1%; much less is obtained from
ferulic acid, 20.5% (Gross et al., 1993).
20.9.3 Use of isolated and purified enzymes
Enzymes isolated and purified from microorganisms or from plant or animal origin have
© 2004, Woodhead Publishing Ltd
also been employed to catalyse the biological conversion of starting chemical compounds to
vanillin. Examples of these in vitro vanillin production include: dioxygenase-active enzyme
from Pseudomonas TMY 1009 strain using a styrene derivative as substrate (Yoshimoto et
al., 1990); lipoxygenase, naturally present in soya bean, wheat or beet and also in pig, calf
or fish liver, acting on isoeugenol (Mane and Zucca, 1998); lignin peroxidase from the
white-rot fungus Bjerkandera sp. BOS55 converting the o-acetyl ester of isoeugenol into
vanillyl acetate, which can then be cleaved to vanillin (ten Have et al., 1998a,b); carboxylic
acid reductase, taken from Nocardia sp. strain NRRL 5646, biotransforming vanillic acid to
vanillin (Li and Rosazza, 2000), and the flavoprotein vanillyl-alcohol oxidase (VAO) from
Penicillium simplicissimum using creosol or vanillylamine as precursor (van den Heuvel et
al., 2001).
20.9.4 Application of genetic engineering
The prospect of utilizing the tools of genetic engineering for the production of vanillin has
also been explored. Research undertakings related to this novel approach have been
reviewed by Walton et al. (2000) and by Ramachandra Rao and Ravishankar (2000).
Genes of microbial origin and encoding for certain enzymes have been inserted into plant
cells for the purpose of modifying the biocatalytic pathway of the transgenic plant in favour
of initiation or enhanced vanillin production and other related flavour metabolites. Consider,
for example, the gene isolated and characterized from Pseudomonas fluorescens biovar V
strain AN103, which utilizes ferulic acid as a sole carbon source. It encodes for an enzyme
that converts feruloyl-SCoA to vanillin and acetyl-SCoA, which has been confirmed by
heterologous expression in Escherichia coli (Gasson et al., 1998). Subsequent study
showed that the enzyme is not only active with the substrate feruloyl-SCoA but also with 4coumaroyl-CoA and caffeoyl-CoA and has been identified as 4-hydroxycinnamoyl-CoA
hydratase/lyase (HCHL) (Mitra et al., 1999). When the HCHL gene is expressed in tobacco
plants, there is a massive accumulation of glucosides and glucose esters of 4-hydroxybenzoic
acids and vanillic acid, and the glucosides of hydroxybenzyl alcohol and vanillyl alcohol
(Mayer et al., 2001). In hairy root cultures of Datura stramonium L. transformed with
Agrobacterium rhizogenes, the introduced HCHL gene similarly encodes for most of the
previously mentioned compounds (Mitra et al., 2002). In both cases, the aldehyde products
(which include vanillin), whether free or conjugated, are not detected, suggesting their rapid
conversion to the acid and alcohol forms. Further refinement of this type of metabolic
engineering work is clearly in order.
A more recent patented work describes the use of a recombinant microbe (Escherichia
coli ATCC 98859) for the five-enzyme biocatalysis of a carbon source, e.g. glucose, to
vanillic acid (Frost, 2002). The vanillic acid is separated from the bioconversion mixture by
organic extraction and subsequently reduced to vanillin by aryl-aldehyde dehydrogenase
purified from Neurospora crassa SY 7A.
20.10
Future outlook
The growing interest in natural and organic products opens up windows of opportunity for
the expansion of the current vanilla market, especially in Japan, Canada, Scandinavia, Great
Britain, Italy, Eastern Europe and the Gulf States (Ratsiazo, 1998). To sustain this trend,
there is a need to develop exciting products that will fully exploit the potential of dietary and
medicinal properties of natural vanilla. New food recipes have to be formulated, catering to
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the use of the so-called ‘edible vanilla or ‘vanilla stick’ (cured pods sold in retail). This
development should be coupled with the improvement of cultural management practices in
vanilla specifically geared towards sustainable production. Recommendations on organic
methods of cultivation of vanilla can be found in Augstburger et al. (2000).
As in vitro manufacture of natural vanillin, aided with the tools of genetic engineering,
becomes more of a reality, there is a great and valid concern for the possible displacement
of vanilla farmers who are mostly located in the developing countries. Resolving such a
social dilemma is indeed a daunting task. It should be noted, however, that the faithful
organic consumer veers away from products derived from genetically modified organisms.
20.11 References
ANANDARAJ M., REMA J. and SASIKUMAR B. (2001), Vanilla, Kerala, Indian Institute of Spices Research.
ANWAR M.H. (1963), ‘Paper chromatography of monohydroxyphenols in vanilla extract’, Anal. Chem.,
35(12), 1974–6.
AOAC (1975) Official Methods of Analysis, 12th ed., Washington, D C, Assn Offic Anal Chem, 331.
ARANA F.E. (1943), ‘Action of β-glucosidase in the curing of vanilla’, Food Res., 8(4), 343–51.
ARANA F.E. (1944), Vanilla curing and its chemistry, Federal Experiment Station US Department of
Agriculture, Mayaguez, Puerto Rico, Bulletin No. 42.
(1945), Vanilla curing, Federal Experiment Station US Department of Agriculture
Mayaguez, Puerto Rico, Circular No. 25.
ARCHER A.W. (1989), ‘Analysis of vanilla essences by high-performance liquid chromatography’,
J. Chromatogr., 462, 461–6.
AUGSTBURGER F., BERGER J., CENSKOWSKY U., HEID P., MILZ J. and STREIT C. (2000), ‘Organic Farming
in the Tropics and Subtropics. Exemplary Description of 20 Crops. Vanilla’, Grafelfing, Naturland
e.V.
BAILEY L.H. and BAILEY E.Z. (1976), Hortus Third. A Concise Dictionary of Plants Cultivated in the
United States and Canada, New York, Macmillan Publishing Co. Inc.
BALLS A.K. and ARANA F.E. (1941), ‘The curing of vanilla’, Ind. Eng. Chem., 33, 1073–5.
BOONCHIRD C. and FLEGEL T.W. (1982), ‘In-vitro antifungal activity of eugenol and vanillin against
Candida albicans and Cryptococcus neoformans’, Can. J. Microbiol., 28, 1235–41.
BREEDLOVE C.H. (2002), ‘Vanilla’, Chemistry.org, www.acs.org.
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