Studies on Physico Chemical Properties and Antimicrobial Activities of Natural and Roasted Aromatic Spices and Oils Used in Food Products

Abstract

Investigations carried out in this thesis entitled and#8213;Studies on Physico-Chemical Properties and Antimicrobial Activities of Natural and Roasted Aromatic Spices and Oils Used in Food Productsand#8214; have been presented in four chapters. Chapter 1: General Introduction Aromatic spices and oils are utilized in culinary preparations and bakery products for flavor and also other beneficial properties like antioxidant and antimicrobial properties. Spices are also used at different temperatures especially during cooking in preparing food products. During heating (roasting), the composition of aromatic oils is likely to be changed and thereby also affects antioxidant properties and antimicrobial activities. Aromatic oils also find uses as an antioxidant in the replacement of synthetic antioxidants in edible oil products to retard oxidative changes in the oil. However, there is a need for more studies to generate information on this area as the use of synthetic antioxidants is also banned globally. The utilization of roasted spices and oils in bakery products like biscuits, cakes are gaining importance from a preservation point of view besides taste and aroma. Chapter 2: Study on the Effects of Roasting (by Different Thermal Method) on Composition and Properties of Aromatic Spices Chapter 2A: Composition and Antioxidant Activity of Vapors from Clove Bud and Cinnamon Bark during Roasting newlineRoasting is a vital aspect of food preparation. By using the hotplate method, clove bud and cinnamon bark were each roasted at varying times and temperatures. Vapors with different chemical compositions and antioxidant activity were generated during the roasting of spices (clove bud and cinnamon bark). Clove bud oil contains 0.03% deca-1, 9-diyne,0.08% ethylbenzol,94.73% eugenol,0.17% caryophyllene; whereas vapor sample contains 74.19% eugenol. During roasting alloaromadendrene, isoeugenol, O-xylene, and other minor compounds are formed. Cyclopropane,1-(2-methylene-3-butenyl)-1-(1-methylenepropyl), 1-chloro-pentadeca-5,10-diyne, (+)-2-Carene,4-and#945;-