Botek P., Poustka J., Hajšlová J. (2007): Determination of banned dyes in spices by liquid chromatography–mass spectrometry. Czech J. Food Sci., 25: 17–24. A simple and rapid multiresidue method for the determination of nine banned synthetic dyes in various spices has been developed. Reversed phase HPLC coupled with mass spectrometry (tandem in time – ion trap mass analyser) was employed for th...

There is currently a need in developing new decontamination technologies for spices due to limitations of existing technologies, mainly regarding their effects on spices' sensory quality. In the search of new decontamination solutions, it is of interest to compare different technologies, to provide the industry with knowledge for taking decisions concerning appropriate decontamination technolog...

We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibit fructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability to inhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenolic content and ferric reducing antioxidant poten...

Spices are distinguished from herbs,which the leaves,flowers or stems of plants used for flavouring as a garnish.Spicesimproves taste and also good source vitamin B C,iron,calcium,and other antioxidants.Rather than cooking spices is part many industry like medical ,cosmetic ,pharmaceutical perfumery,andmanymore.Spicesalsohelps to cure diseaseslike diabetes,cardiovasculardiseases,arthritis,cance...

Vegetables are the most important sources of phenolics in the Mediterranean diet. Phenolics, especially flavonoids, are suggested as being essential bioactive compounds providing health benefits. In this study, twenty-seven vegetables, fifteen aromatic herbs and some spices consumed in Central Italy (the Marches region) were studied to reveal total phenolic, flavonoid and flavanol content as we...

Contamination of spices with pathogens has been reported worldwide, and Salmonella might result in foodborne infections. In this study, we investigated the survival of Salmonella in black pepper and red pepper, and the growth of the surviving Salmonella in cooked food. Salmonella Enteritidis, Salmonella Weltevreden and Salmonella Senftenberg were inoculated into spices, and their survival durin...

This study is a systematic overview of data on use of wild and semi-wild edible plants in nutrition of people in 1430 days of the siege of Sarajevo during aggression on Bosnia and Herzegovina (1992-1995). The author of this study spent all that time in Sarajevo. In 1993, the author prepared a survival program for people that included usage of edible wild plants. In addition, he conducted a deta...