The current research work aimed to access the contamination level of aflatoxins B1, B2, G1, and G2 in the household spices that are widely consumed in huge amounts. 200 different spice samples, 100 packed and 100 unpacked, were analyzed for the aflatoxins profile by HPLC with an incidence of 61.5% contamination out of which 53.66% samples exceed the EU limit. The results disclosed that the unpa...

Spices and aromatic herbs are widely used in different food branches and recently, industrialists from the agro-food field have started paying attention to the microbiological quality of these products. Microbial contaminants susceptible to be present at the surface of spices can potentially induce various pathologies in humans. The most frequent are bacterial or viral gastroenteritis. Today, t...

Medicinal herbs have been increasingly used for therapeutic purposes against a diverse range of human diseases worldwide. Moreover, the health benefits of spices have been extensively recognized in recent studies. However, inevitable contaminants, including mycotoxins, in medicinal herbs and spices can cause serious problems for humans in spite of their health benefits. Along with the different...

This study shows the effects of spices, and their phenolic and flavonoid compounds, on prostate cell lines (PNT1A, 22RV1 and PC3). The results of an MTT assay on extracts from eight spices revealed the strongest inhibitory effects were from black pepper and caraway seed extracts. The strongest inhibitory effect on prostatic cells was observed after the application of extracts of spices in conce...

Citation: Hedawoo GB, Mishra SA and Maggirwar RC (2014) Incidence of mycoflora associated with some spices, International Journal of Life Sciences, 2 (1): 44-48. The spices including black pepper, fennel and cumin are extensively utilized by majority of world’s polulation in response to multifold used as food, medicine, flavouring and colouring agent. In storage, seed borne contaminants not onl...

Ultrasound-assisted micellar extraction of phenolic antioxidants from spices has been developed for the first time. The effect of the surfactant nature and its concentration on the extraction efficiency has been evaluated. Electrogenerated hexacyanoferrate(III) ions have been used as coulometric titrants owing to their selectivity towards phenolic antioxidants. The best recovery of phenolic ant...

The aggregation of amyloid β protein (Aβ) is a key step in the pathogenesis of Alzheimer's disease (AD), and therefore inhibitory substances for Aβ aggregation may have preventive and/or therapeutic potential for AD. Here we report a novel microliter-scale high-throughput screening system for Aβ aggregation inhibitors based on fluorescence microscopy-imaging technology with quantum-dot Nanoprob...

Acrylamide is an undesirable carcinogenic component of thermally processed foods arising from reducing saccharides and asparagine at the temperature more than 120 °C. The acrylamide content in food could be influenced by many factors such as temperature, time, water content, pH and matrix constituents. Recently, antioxidants such as phenolic compounds, flavonoids, vitamins and phenolic extracts...

Reducing sugar intake is a major public health goal but many consumers are reluctant to use low calorie sweeteners. Two studies were conducted in healthy adults aged 18 to 65 to investigate whether addition of culinary spices to foods reduced in sugar could preserve hedonic liking. Test foods, black tea, oatmeal, and apple crisp, were prepared in full sugar (FS), reduced sugar (RS), and reduced...

Abstrak - Mengetahui rempah atau bumbu dapur merupakan pengetahuan dasar, khususnya bagi masyarakat yang ingin fokus di dunia kuliner, bahkan bukan itu saja, setiap orang tentunya perlu mengetahui jenis-jenis dapur. Masih banyak sulit mengenali jenis apalagi terlihat mirip. Tujuan penelitian ini yaitu menguji metode DNN untuk klasifikasi bumbu/rempah Indonesia. Metode digunakan Deep Neural Netw...