Turmeric is a minor spice in the West, but a major one in the East. It is valued by Westerners mainly, if not solely, on account of its color, but to the Asians both color and aroma are equally important. This review critically appraises the existing knowledge on the chemistry of the functionally important constituents, the processing of the spice into wholes, powder, and oleoresins, and the objective methods and standards available for evaluation of quality. The importance of the mild (but persistent) aroma, and the lack of detailed knowledge on the significant volatiles are discussed. Some unpublished data on significant aroma components, a tristimulus study of color, and subjective evaluations of quality are summarized. Other areas briefly discussed are the production and trade, curry powder, allied spices, and biosynthetic and physiological aspects. The confusion existing in the literature on the nomenclature of species included in the genus Curcuma is pointed out. In view of the growing importance of turmeric and its extracts as a natural food color, recent results on toxicological aspects are discussed. The areas in which research is needed are indicated at the end.

Turmeric — chemistry, technology, and quality

The inhibitory effects of 29 commercial powdered spices on the growth and toxin production of three species of toxigenic Aspergillus were observed by introducing these materials into culture media for mycotoxin production. Of the 29 samples tested, cloves, star anise seeds, and allspice completely inhibited the fungal growth, whereas most of the others inhibited only the toxin production. Eugenol extracted from cloves and thymol from thyme caused complete inhibition of the growth of both Aspergillus flavus and Aspergillus versicolor at 0.4 mg/ml or less. At a concentration of 2 mg/ml, anethol extracted from star anise seeds inhibited the growth of all the strains.

Inhibitory effects of spices on growth and toxin production of toxigenic fungi.

Quantity estimation of some contaminants in commonly used medicinal plants in the Egyptian market

The genus Capsicum (Fam Solanaceae) was known to ancient cultures and was more recently historically associated with the discovery of the New World This genus provides many species and varieties used in flavoring foods popular in the cuisines of many parts of the world From the pungent chilli to the colorful paprika and the bell pepper, with its remarkable aroma, the genus is of great interest for its chemistry, sensory attributes, and physiological action The Capsicums, among the spices, are second only to black pepper in trade both in volume and value The production of the different pungency forms, the processed seasonings, and the concentrated oleoresins, through technologically advanced processes and in specified standard grades, are critically reviewed The pungency of Capsicum fruits, its evaluation, chemical structure relationship, its increasing acceptance and preference by a variety of populations are of great research interest The wide traditional use in the growing regions and its intense physiological effects have attracted the attention of researchers of many different disciplines These aspects are reviewed in four sequential parts Part I deals with history, botany, cultivation, and primary processing

Capsicum production, technology, chemistry, and quality. Part 1: History, botany, cultivation, and primary processing.

A wide range of field and storage fungi were isolated from black pepper, white pepper and Brazil nut kernels from Amazonia. A total of 42 species were isolated from both peppers. Aspergillus flavus and A. niger were isolated more frequently from black than from white pepper. Other potential mycotoxigenic species isolated included: A. ochraceus, A. tamarii, A. versicolor, Emericella nidulans and Chaetomium globosum, Penicillium brevicompactum, P. citrinum, P. islandicum and P. glabrum. Species isolated from pepper for the first time were Acrogenospora sphaerocephala, Cylindrocarpon lichenicola, Lacellinopsis sacchari, Microascus cinereus, Petriella setifera and Sporormiella minima. Seventeen species were isolated from Brazil nut kernels. A. flavus was the dominant species followed by A. niger. P. citrinum and P. glabrum were the only penicillia isolated. Species isolated for the first time included Acremonium curvulum, Cunninghamella elegans, Exophiala sp., Fusarium oxysporum, Pseudoallescheria boydii, Rhizopus oryzae, Scopulariopsis sp., Thielavia terricola and Trichoderma citrinoviride. Considerably more metabolites were detected from black than white pepper in qualitative analyses. Chaetocin, penitrem A, and xanthocillin were identified only from black pepper, and tenuazonic acid was identified from both black and white pepper. Aflatoxin G2, chaetoglobosin C, and spinulosin were identified from poor quality brazil nuts. Aflatoxin B1 and B2 were also only detected in poor quality brazil nuts at concentrations of 27.1 micrograms kg-1 and 2.1 micrograms kg-1 respectively (total 29.2 micrograms kg-1).

Mycoflora and mycotoxins in Brazilian black pepper, white pepper and Brazil nuts

All of 20 different ground spices and three mixtures purchased locally were significantly contaminated by bacteria, and only cloves were free of moulds, but thermophilic actinomycetes were isolated from only six spices. In general, the mould floras were dominated by Aspergillus spp.: A. glaucus (group) and A. niger being the most common. A. flavus was found in 14 spices and seven of 24 strains examined produced aflatoxins in vitro. Whole ginger and Jamaica, red and white peppers supported growth of A. flavus strains and production of aflatoxins.

The occurrence of aflatoxin-producing strains of Aspergillus flavus in the mould floras of ground spices.

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The occurrence of aflatoxin-producing strains of Aspergillus flavus in the mould floras of ground spices.