Antioxidants isolated from herbs and spices.
Abstract
With increased consumer knowledge of food safety and quality, there is a strong demand for preservative (synthetic)-free food and the use of natural products as preservatives. Natural antimicrobials derived from various sources are used to keep food safe from spoilage and pathogenic microbes. Plants are the primary source of antimicrobials and include a variety of essential oils that have antimicrobial properties. Many essential oils are found in herbs and spices, such as rosemary, sage, basil, oregano, thyme, cardamom, and clove. These antimicrobial compounds are also used in conjunction with edible coatings to prevent bacteria from growing on the surface of food and food products.
Keywords
- biological assays
- food
- medicinal plants
- nutrition
- essential oils
1. Introduction
Fresh foods, such as horticulture, seafood, and meat, have a short shelf life and are linked to foodborne disease outbreaks caused by pathogenic microbes. In recent years, much effort has been expended on search for natural antimicrobials that can inhibit fungal, bacterial, and viral growth in food. Simultaneously, the food industry has sought to replace/supplement traditional food preservation techniques, such as heat treatment, acidification, salting, drying, and chemical preservation with newer, less invasive methods (pulsed light, high-pressure, pulsed electric field, ultrasound, oscillating magnetic field, and UV treatments) [1, 2]. The reason for this is that some consumers chose minimally processed foods over processed meals, preferring those with less additives and/or containing natural ingredients [1].
Natural antimicrobials are defined as substances that are naturally occurring and directly derived from biological systems without alteration or modification in a laboratory setting. These can be sourced from a variety of organisms, including algae, fungi, bacteria, and plants. Plant extracts have the advantage of having been consumed by people for thousands of years. In addition to being utilized as antimicrobials, many plants are also used in traditional medicine, functional foods, dietary supplements, and the production of recombinant proteins. Their ability to prevent/regulate the growth of bacteria, particularly pathogenic bacteria (food safety), and to manage natural spoiling processes (food preservation) gives them their function as antimicrobials [3]. The ability of plants to manufacture a number of chemical compounds with complicated structures and antibacterial activity through secondary metabolism has been linked to their potential antimicrobial qualities. These antimicrobial substances are created naturally by plants to strengthen their defense mechanisms in challenging environments [4, 5]. Plants produce phytochemicals to protect themselves from bacteria, fungi, and viruses, but they also prevent foods from going stale [6]. There has been a surge in interest in employing natural preservatives in food products. Natural preservatives boost human health by protecting against disease [1]. Approximately 1340 plants have been identified as possible sources of antioxidant and antibacterial components [7], while over 250,000 plant species contain a diverse range of bioactive components. Plant extracts are designated as “aromatic and flavoring compounds,” which comprise “all natural products and corresponding synthetic products,” and can be taken by any animal species with no restrictions on product dose. Due to their widespread public acceptance, these products stand to replace synthetic preservatives in future, and the quest for novel compounds is a vital area of research in the field of food additives. All of this has led to the use of natural preservative substances, which are either directly added to food products or ingested by the source species.
Herbs and spices are examples of natural chemicals that are employed as food preservatives because they contain components with strong antioxidant and antibacterial capabilities [8]. Plant extracts have been utilized for centuries to enhance the organoleptic qualities of food. In addition, Chipault [9] and Chipault, Mizuno [10] articulated plant extracts have preservation characteristics in various types of spices, and there is already a wealth of knowledge about the chemicals and mechanisms involved in lipid peroxidation inhibition. They are GRAS (generally recognized as safe), which means that consumers and regulatory authorities perceive them to be more appropriate for use in food than manufactured substances. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are two examples of synthetic preservatives that have been employed in the food business for many years. However, there is a lot of evidence that these substances are potentially carcinogenic, so there is a lot of interest in alternative products that safeguard against oxidation but are more natural [11, 12].
Plant materials from the Labiatae family have been extensively researched for their preservation characteristics [13]. In addition to antibacterial and antioxidant action, natural extracts contain immunomodulatory, anti-inflammatory, spasmolytic, and sedative properties. Because their individual activities are substantially lower than their combined activity, natural extracts frequently owe their biological activity to the synergism between their numerous components. The toxicity of extracts is thought to be lower when all of their components are present rather than when they are purified, a process known as buffering. As previously stated, food companies are increasingly interested in incorporating natural antioxidants and antimicrobials into food in response to consumer demand for safer and more natural foods and their rejection of synthetic antioxidants, which are being reassessed for the potential toxicity and carcinogenicity of the components formed during their degradation. Several studies have been conducted over the last decade to identify natural compounds capable of suppressing lipid auto-oxidation events in meat products and precooked meats after being added during processing procedures [14, 15].
2. Classification of herbs and spices
Spices and herbs are classified into numerous categories based on their flavor and color, such as mild (paprika and coriander), strong (mustard, chilies, cayenne pepper, and black and white peppers), aromatic spices (cinnamon, cumin, nutmeg, clove, dill fennel, and mace), and aromatic herbs (basil, bay leaf, marjoram, thyme, garlic, shallot, and onion). Based on their color (turmeric) and herbaceous (rosemary and sage) or taste (bitter, sweet, sour, spicy, and sharp) (Figure 1) [19].
3. Active compounds in herbs and spices
Antioxidants are compounds that prevent or delay the initiation of oxidation. Because of safety concerns regarding synthetic antioxidants, natural antioxidants are becoming increasingly popular. Furthermore, people are becoming more interested in natural products and less ingredients in food products [19]. Flavonoids, coumarins, carotenoids, curcumins, saponins, lignans, polyphenolics, terpenoids, sulfides, phthalides, and plant sterols are all found in herbs and spices. The most powerful antioxidants found in herbs and spices are phenolic compounds, which have at least two hydroxylic groups in the ortho or para orientations, such as caffeic acid. These compounds have been employed as antioxidants in the form of herbs, ground spices and extracts, capsules, or emulsions [19, 20]. The antioxidants contained in herbs and spices can be classed based on their chemical structure. Flavonoids, phenolic acids, catechins, volatile phenols, phenolic diterpenes, polyalkoxybenzenes, ligans, sulfuric compounds, and ascorbic acid are the primary families of chemicals [19].
More than 6000 flavonoids have been recognized as ubiquitous in photosynthesizing cells, and they are frequently found in vegetables, fruits, nuts, stems, seeds, flowers, tea, wine, propolis, and honey [21]. Plants use phenolic compounds to defend themselves, build structures and attract pollinators and seed-dispersing animals. Plants produce these compounds to protect themselves from UV radiation and to adapt to their surroundings [19]. Flavonoids may also be beneficial in the human body, treating conditions, such as flu and colds (due to their antiviral, antibacterial, and antifungal activity), cancer (particularly lycopene and quercetin), allergies (quercetin), cardiovascular disease, and neurodegenerative disorders, including Parkinson’s disease, multiple sclerosis, Alzheimer’s disease, Huntington’s disease, and amyotrophic lateral sclerosis. It may also function as a preventative strategy against eye diseases (cataracts and macular degeneration) (anthocyanins and lycopene), and in protecting the eye from the harmful effects of UV radiation (lutein and zeaxanthin) [22]. Some flavonoid metabolites, such as sulfates, omethylated, and glucuronides, may participate directly in plasma antioxidant activities by scavenging reactive oxygen and nitrogen species in the bloodstream [23]. Common antioxidants that occur in herbs and spices are presented in Table 1.
Scientific name and plant family | Spice/herb | Antioxidant compounds | Mode of action |
---|---|---|---|
Amaryllidaceae | Onion | Kaempferol, quercetin, cyanidin glucosides, taxifolin, peonidin glucosides, allicin | Free radical scavenger |
Garlic | Vanillic, allicin, p-hydroxybenzoic, p-coumaric acids, caffeic | Metal chelator, free radical scavenger | |
Syn: Brassicaceae | Mustards | Glucosinolates, carotenes, | Free radical scavenger |
Solanaceae | Chili pepper | Capsaicinol, capsaicin | Free radical scavenger |
Apiaceae | Coriander | Beta-sitosterol, tannin, beta-carotene, camphene, caffeic acid, isoquercitrin, myricene, gamma-terpinene, protocatechuic acid, p-hydroxy-benzoic acid, myristicin, quercetin, rhamnetin, rutin, scopoletin, trans-anethole, vanillic acid, terpinen-4-ol, | Metal chelator, free radical scavenger |
Zingiberaceae | Turmeric | 4-hydroxycinnamoyl methane, curcumins, p-cumaric acid, carotenes, curcumin, ascorbic acid, caffeic acid | Free radical scavenger, oxygen scavenger, free radical scavenger, metal chelator, |
Apiaceae | Cumin | Cuminic alcohol, cuminal, linalool, pinocarveol, 1-methyl-2-(1-methylethyl)benzene, luteolin, p-cymene, γ-terpinene, β-pinene, carotol, cuminaldehyde, apigenin | Metal chelator, free radical scavenger |
Myrtaceae | Clove | Tannins, phenolic volatile oils (acetyl eugenol, isoeugenol, eugenol), flavonol glucosides, phenolic acids (gallic acid), | Metal chelator, free radical scavenger |
Lauraceae | Laurel or bay leaf | Ascorbic acid, beta-carotene, methyl eugenol, tocopherols, eugenol, eudesmol, kaempferol, kaempferol-3-rhamnopyranoside, kaempferol-3,7-dirhamnopyranoside, α-terpinyl acetate, cinnamtannin B1, catechin, terpinen-4-ol, 8-cineole, | Oxygen scavenger, free radical scavenger |
Lamiaceae | Marjoram | Phenol, ursolic acid, beta-sitosterol, linalyl-acetate plant, caffeic acid, tannin, myricene, beta-carotene, caffeic acid, carvacrol, hydroquinone, beta-carotene, trans-anethole, oleanolic acid, terpinen-4-ol, myricene, rosmarinic acid, eugenol | Free radical scavenger |
Lamiaceae | Peppermint | Glucoside, isorhoifolin, beta-carotene, eriodictyol, narirutin, eriodictyol 7-O-β- eriocitrin, , rosmarinic acid, caffeic acid, piperitoside, lithospermic acid, ascorbic acid, luteolin 7-O-β-glucoside, menthoside, diosmin, hesperidin, luteolin 7-O-rutinoside | Oxygen scavenger, free radical scavenger |
Lamiaceae | Oregano | Linalyl-acetate, carvacrol, Camphene, protocatechuic acid, thymol, myricene, dihydrokaempferol, terpinen-4-ol, rosmarinic acid, 2-caffeoyloxy- -3-[2-(4-hydroxybenzyl)-4,5-dihydroxy] phenylpropionic acid; flavonoids—apigen, eriodictyol, caffeic acid, dihydroquercetin, gamma-terpinene, | Free radical scavenger |
Lamiaceae | Sage | Cirsimaritin, salvigenin, terpinen-4-ol, carnosol, gamma-terpinene, carnosic acid, hispidulin, rosmanol, ursolic acid, methyl and ethyl esters of carnosol, rosmarinic acid, beta-carotene, camphene, labiatic acid, oleanolic acid, selenium, nevadensin, cirsileol, apigenin, beta-sitosterol, ascorbic acid, rosmadial | Free radical scavenger |
Lamiaceae | Rosemary | Rosmarinic acid, carnosol, rosmariquinone, carnosic acid, rosmanol, rosmadial, diterpenes (epirosmanol, rosmaridiphenol, isorosmanol) | Metal chelator, scavenge superoxide radicals, lipid antioxidant |
Lamiaceae | Thyme | Isochlorogenic acid, thymol, phenolic acids (caffeic acid, gallic acid, rosmarinic acid), flavonoids, labiatic acid, p-coumaric acid, rosmarinic acid, carvacrol, p-Cumene-2,3-diol, ascorbic acid, beta carotene, phenolic diterpenes | oxygen scavenger, free radical scavenger |
Piperaceae | Black pepper | ubiquinone, piperine, quercetin, eugenol, beta-carotene, camphen, carvacrol, methyl eugenol, kaempferol, ascorbic acid, rhamnetin, gamma-terpinene | Free radical scavenger |
4. Herbs and spices in the food industry
Herbs and spices have long been used in cooking as functional food additives. One of their applications could be to assist reduce the fat, sugar content, and salt in food products. Instead of salt, use marjoram, bay leaves, thyme, basil, tarragon, coriander, lovage, or rosemary. Furthermore, several herbs and spices are high in vitamins, including A, B, K, E, D, C (particularly dill and parsley), B, and PP (especially in onion). Additional substances present in herbs and spices, such as micro- and macroelements, also play an essential role. These bioelements regulate osmotic pressure and are a component of or influence the action of numerous enzymes, acting directly or indirectly in a variety of biochemical activities and so performing a function [25]. Food poisoning is a significant issue that has an impact on both consumers and food producers. Spices and herbs can also be used to stop undesirable microorganisms from growing in meals. Food producers are always worried about the rise in illness outbreaks brought on by pathogenic and spoilage bacteria in food. Furthermore, antibiotic overuse has resulted in the development of antimicrobial resistance in bacteria involved with foodborne diseases. However, as public understanding of manufacturing methods grows, many consumers refuse to purchase goods containing synthetic preservatives. As a result, there is a growing concern about the creation of novel forms of effective and benign natural antibacterial substances for food preservation, such as extracts of herbs and spices [26]. Because of their antibacterial action, herbs and spices can be employed as natural agents in the food business to extend the shelf life of foods. A variety of antimicrobials derived from plants and spices are used to inhibit or eliminate harmful bacteria and improve the overall quality of food products [3]. There are over 1340 plants that have antibacterial chemicals that have been identified. Antibacterial action is notably strong in vanillin, lemongrass, sage, oregano, cloves, cinnamon, garlic, parsley, coriander, and rosemary [3]. Some herbs and spices, such as peppermint, thyme, red pepper, clove, oregano, fennel, ginger, parsley, coriander, sage, rosemary, common balm, black pepper, marjoram, summer savory, basil, nutmeg, spearmint, cumin, and cinnamon, are added to lipid-containing dishes.
Oxidative rancidity, a major cause of food deterioration, causes food to deteriorate and finally be rejected by consumers as a result of the formation of unwanted odors and off-flavors or color degradation [19]. Furthermore, herbs and spices have been used for generations not just to preserve foods and beverages, but also to keep the color, flavor, and aroma of food products [19]. Plant essential oils can also be employed as additives in biodegradable films and coatings to improve shelf life and add value to products [27, 28]. The inclusion of essential oils has a favorable effect on the polymer matrix’s continuity, resulting in physical modifications based on the specific polymer-oil component interactions. The oil thus weakens the film structure while improving the water barrier characteristics and decreasing transparency. Essential oil-infused films offer antioxidant and antibacterial effects [27]. Some food products can also be preserved using alginate-based edible films containing bioactive components. They can be used as nanoemulsions because of their poor water solubility, which improves water dispersion and protects active components from degradation [29].
5. Effect of using herbs and spices in yogurt
Yogurt’s health benefits are well known, and many yogurt-based products are consumed by people all over the world [30]. Behrad, Yusof [31] concluded that adding cinnamon did not alter yogurt fermentation but allowed
6. Effect of adding herbs and spices to butter
Najgebauer-Lejko, Grega [36] investigated the storage stability of sour cream butter with a 2% addition of dried herbs (sage or rosemary). They concluded that the addition of rosemary herb was more effective than sage in delaying lipolysis in butter, both supplemented products showed higher oxidative stability through storage than the control. TBA analysis revealed that the sage and rosemary butter had much less secondary oxidative compounds, such as malonoaldehyde and ketones, than the butter without herbs. Furthermore, Farag, Ali [37] reported that the addition of thyme and cumin essential oils to butter reduced degradation and was more effective than butylated hydroxytoluene.
7. Cuminum cyminum is used as a preservative
8. Eugenia caryophyllata is used as a preservative
9. Cinnamomum verum is used as a preservative
10. Piper nigrum is used as a preservative
11. Rosmarinus officinalis is used as a preservative
12. Zingiber officinale is used as a preservative
13. Curry is used as a preservative
Curry is a common spice found in cooking. It originated in India and has since gained popularity throughout the world because of its distinctive flavor and aroma [66]. Curry has been shown to have powerful antimicrobial effects. Antimicrobial tests with coumarin extracts in petroleum ether and chloroform demonstrated considerable antibacterial and antifungal action. Curry chloroform extract has shown good inhibitory efficacy against
The antibacterial activity of curry extracts is proportional to the concentration used, and growth inhibition has been seen against
14. Conclusions and future outlook
Herbs and spices are used for a variety of purposes, including flavoring, coloring, medicinal, and preservation purposes, and their trading is a substantial economic activity globally. Certain popular spices have created a significant demand for certain popular spices all over the world, making spices a research and economic benefit niche. Several spices have been demonstrated to inhibit the growth of some of the most common bacteria in food, such as
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