{"id":88,"date":"2022-03-27T06:50:57","date_gmt":"2022-03-27T06:50:57","guid":{"rendered":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/?post_type=chapter&#038;p=88"},"modified":"2022-03-27T08:37:36","modified_gmt":"2022-03-27T08:37:36","slug":"88","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/chapter\/88\/","title":{"rendered":"Chemical composition of spices and condiments"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/fMZ-oKjrCGg\" target=\"_blank\" rel=\"noopener noreferrer\"><img src=\"https:\/\/ebooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n&nbsp;\r\n\r\n<strong>6.1.\u00a0 Spices:<\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong>6.1.1.\u00a0 Turmeric<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Turmeric is an antioxidant phytochemical known as a polyphenol and has the chemical composition of C21H20O6. It contains a mixture of phenolic compounds called curcumin about 5%, and related compounds called curcuminoids, and a volatile oil about 5% with turmerone and zingiberene; cineole and other monoterpenes; starch; protein; and high amounts of vitamin A and other vitamins like vitamin C and E,several carotenoids, curcumin.<\/p>\r\n&nbsp;\r\n\r\n<strong>Functions:<\/strong>\r\n<ul>\r\n \t<li>Curcumin is one of the antioxidants.<\/li>\r\n \t<li>Cineole stimulates central nervous system and is antiseptic.<\/li>\r\n \t<li>Essential oil has stimulating effects on the gallbladder and also stimulates the liver to produce more bile and regulate its viscosity.<\/li>\r\n<\/ul>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Curcumin exists in two forms, keto and enol. Keto form is preferred in solid phase while enol form in solution and is a PH indicator as it turns yellow in acidic solution and bright red in basic solution.<\/p>\r\n&nbsp;\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/855PNG.png\"><img class=\"aligncenter size-full wp-image-91\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/855PNG.png\" alt=\"\" width=\"415\" height=\"349\" \/><\/a>\r\n\r\n&nbsp;\r\n\r\n<strong>6.1.2.\u00a0 Coriander<\/strong>\r\n<div>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Leaves and seeds contain many essential volatile oils such as borneol, linalool, cineole, cymene, terpineol, dipentene, phellandrene, pinene and terpinolene. In addition to this they are also rich \u00a0in\u00a0 numerous \u00a0anti-oxidant \u00a0polyphenolic \u00a0flavonoids \u00a0such \u00a0as\u00a0 quercetin,\u00a0\u00a0 kaempferol, rhamnetin and epigenin.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Fruits contain 0.2\u20132.6% volatile oil. The major component of the oil is <em>d<\/em>-linalool(coriandrol), which is present in 55\u201374%. Other compounds present in the oil include decyl aldehyde, borneol, geraniol, geranyl acetate, camphor, carvone, anethole, caryophyllene oxide, elemol, and monoterpene hydrocarbons (mainly \u03b3-terpinene, and \u03b1- and \u03b2-pinene, <em>d<\/em>-limonene, <em>p<\/em>-cymene,\u03b2-phellandrene and camphene). Other \u00a0constituents \u00a0present \u00a0in \u00a0fruits \u00a0include \u00a0up \u00a0to \u00a026% \u00a0fats \u00a0made \u00a0up \u00a0of \u00a0glycerides (primarily of oleic, petroselinic and linolenic acids), a small amount of unsaponifiable matter (containing \u03b2-sitosterol, \u03b4-sitosterol, triacontane, triacontanol, tricosanol, etc.); proteins (11\u201317%); about 1.0% starch and 20% sugars; coumarins; flavonoid glycosides, and rutin.<\/p>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Leaves \u00a0contain \u00a0less \u00a0volatile \u00a0oil \u00a0than\u00a0 fruits; \u00a0about \u00a05% \u00a0fats; \u00a0about \u00a022% \u00a0proteins; \u00a0sugars; coumarins and flavonoid glycosides similar to those in fruits; vitamin C; and others. The volatile oil contains\u00a0\u00a0\u00a0\u00a0 mainly\u00a0\u00a0\u00a0\u00a0 decyl\u00a0\u00a0\u00a0\u00a0 and\u00a0\u00a0\u00a0\u00a0 nonyl\u00a0\u00a0\u00a0\u00a0 aldehydes,\u00a0\u00a0\u00a0\u00a0 and\u00a0\u00a0\u00a0\u00a0\u00a0 linalool,\u00a0\u00a0\u00a0\u00a0 among\u00a0\u00a0\u00a0\u00a0\u00a0 others. The herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. It is also rich in many vital vitamins, including folic-acid, riboflavin, niacin, vitamin-A, beta carotene.<\/p>\r\n&nbsp;\r\n\r\n<strong>N<\/strong><strong>utrient value per 100 g<\/strong>\r\n\r\n&nbsp;\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/856PNG.png\"><img class=\"aligncenter size-full wp-image-92\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/856PNG.png\" alt=\"\" width=\"488\" height=\"481\" \/><\/a>\r\n\r\n<strong>6.1.3.\u00a0 Fennel<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">The \u00a0main \u00a0chemical \u00a0components \u00a0of \u00a0fennel \u00a0oil \u00a0are \u00a0a-pinene, \u00a0myrcene, \u00a0fenchone, \u00a0trans- anethole, methyl chavicol, limonene, 1, 8-cineole and anisic aldehyde.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Fruits contain 1.5\u20138.6% volatile oil; 9\u201328% fixed oil composed primarily of petroselinic acid (60\u201375%), oleic acid, and linoleic acid with a relatively high concentration of tocopherols; flavonoids (mainly quercetin-3-glucuronide, rutin, isoquercitrin, and quercetin-3-arabinoside); protein (16\u201320%); sugars; vitamins; minerals; and others. Low concentrations of polyacetylenes were recently detected in the root. An antimicrobial phenyl propanoid was also isolated from the stem.<\/p>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\nThe volatile oil contains mostly <em>trans<\/em>-anethole (72\u201374%), with lesser amounts of fenchone (11\u201316%),\u00a0 \u00a0estragole\u00a0 \u00a0(methyl\u00a0 \u00a0chavicol,\u00a0 \u00a03\u20135%),\u00a0 \u00a0limonene,\u00a0 \u00a0camphene,\u00a0 \u00a0and\u00a0 \u00a0\u03b1-pinene.\u00a0 \u00a0Other compounds present include monoterpene hydrocarbons (\u03b2-pinene; \u03b1-thujene, \u03b1-fenchene, 3-carene, sabinene, \u03b1-phellandrene, myrcene, \u03b1- and \u03b2-terpinene,terpinolene, and <em>p<\/em>-cymene), fenchyl alcohol.\r\n\r\n&nbsp;\r\n\r\n<strong>C<\/strong><strong>hemical category of fresh fennel:<\/strong>\r\n\r\n&nbsp;\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/858PNG.png\"><img class=\"aligncenter size-full wp-image-94\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/858PNG.png\" alt=\"\" width=\"837\" height=\"264\" \/><\/a>\r\n\r\n<strong>Essential oil composition of fennel plant<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/859PNG.png\"><img class=\"aligncenter size-full wp-image-95\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/859PNG.png\" alt=\"\" width=\"836\" height=\"400\" \/><\/a>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Twenty four constituents were present in fennel which constitute 97.0% of the total essential oil components .Phenol ethers was the main chemical category (72.7%) followed by monoterpene hydrocarbons (17.6%). The major essential oil constituents were trans-anethole (55.5%) followed by isoanethole (17.2%), \u03b1-phellandrene (10.3%), fenchone (5.0%) and \u03b1-pinene (3.4%).<\/p>\r\n&nbsp;\r\n\r\n<strong>6.1.4.\u00a0 Fenugreek<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Fenugreek contains simple alkaloids consisting mainly of trigonelline (up to 0.13%), choline (0.05%), gentianine, and carpaine. Other constituents include:<\/p>\r\n\r\n<ol>\r\n \t<li>Saponins that yield on hydrolysis 0.6\u20131.7% steroid.<\/li>\r\n \t<li>Flavonoids, including vitexin.<\/li>\r\n \t<li>Fixed oils (5\u20138%), which on extraction with fat solvents yield an extract with a strong odour.<\/li>\r\n \t<li style=\"text-align: justify;\">Considerable amount of mucilage, which appears to be mostly a galactomannan and is probably responsible for swelling of the seed in water.<\/li>\r\n \t<li>Protein (23\u201325%), which is low in <em>S<\/em>-amino acids but high in lysine and tryptophan.<\/li>\r\n \t<li>Free \u00a0amino \u00a0acids, \u00a0including \u00a0(2<em>S<\/em>, \u00a03R, \u00a04R)-4-hydroxyisoleucine, \u00a0histidine, \u00a0lysine, \u00a0and arginine.<\/li>\r\n \t<li>Vitamins, especially A, B1, and C.<\/li>\r\n \t<li>Minerals (especially calcium and iron).<\/li>\r\n \t<li>Volatile \u00a0components \u00a0(more \u00a0than \u00a050), \u00a0which \u00a0include <em>n<\/em>-alkanes, \u00a0Sesquiterpene, \u00a0and oxygenated compounds.<\/li>\r\n<\/ol>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/860PNG.png\"><img class=\"aligncenter size-full wp-image-96\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/860PNG.png\" alt=\"\" width=\"468\" height=\"537\" \/><\/a>\r\n\r\n<\/div>\r\n<div><\/div>\r\n<div><\/div>\r\n<div><strong>6.1.5.\u00a0 Garlic<\/strong><\/div>\r\n<div>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Garlic contains more than 200 chemical compounds. Some of the important ones include: volatile oil (0.1\u20130.36%) with sulphur-containing compounds: (allicin, alliin, and ajoene), protein (16.8%) and enzymes: (allinase, peroxidase and myrosinase). Allicin is what gives garlic its antibiotic properties and is responsible for its strong odour. Garlic also contains citral, geraniol, linalool, A phellandrene and B phellandrene.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\"><em>Vitamin and Mineral Content: <\/em>B-vitamins especially B1, vitamin C, vitamin A, flavonoids, ascorbic \u00a0acid, \u00a0thiamine, \u00a0riboflavin, \u00a0niacin \u00a0phosphorous, \u00a0potassium, \u00a0sulphur, \u00a0selenium, \u00a0calcium, magnesium, germanium, sodium, iron, manganese and trace iodine. Seventeen amino acids are found in garlic, including eight essential ones.<\/p>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/861PNG.png\"><img class=\"aligncenter size-full wp-image-97\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/861PNG.png\" alt=\"\" width=\"600\" height=\"516\" \/><\/a>\r\n\r\n<strong>6.1.6.\u00a0 Clove<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Cloves are actually the dried buds of the clove tree. The minor constituents like methyl amyl ketone, methyl salicylate, are responsible for the characteristic pleasant odour of cloves. Clove oil is comprised of many different compounds, with the primary component being eugenol (49\u201387%), \u03b2- caryophyllene (4\u201321%), and eugenyl acetate (0.5\u201321%). Smaller amounts of a-humulene, methyl eugenol are also present, as well as trace amounts (&lt;1%) of 25\u201335 other constituents. Cloves also contain flavonoids, galloyltannins, phenolic acids and tri-terpenes.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Several factors govern the relative quantities of the different constituents in clove oil, including plant genetics, climate, soil and cultivation techniques, the part of the plant extracted, and the extraction method.<\/p>\r\n&nbsp;\r\n\r\n<strong>6.1.7.\u00a0 Cumin<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Among the spices cumin is having highest antioxidant activity and these antioxidants also act as preservatives by preventing or slowing the spoilage of food.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Among the seed spices, cumin fruits have a distinctive bitter flavour and strong, warm aroma due to their abundant essential oil content. Cumin-aldehyde (40 to 65%) is the major constituent and important \u00a0aroma \u00a0compound. \u00a0The \u00a0characteristic \u00a0flavour \u00a0of \u00a0cumin \u00a0is \u00a0due \u00a0to \u00a0the \u00a0presence \u00a0of monoterpenes such as \u03b1-pinene and <em>cis<\/em>-\u03b2-farnesene.<\/p>\r\n\r\n<\/div>\r\n<div>\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/862PNG.png\"><img class=\"aligncenter size-full wp-image-98\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/862PNG.png\" alt=\"\" width=\"524\" height=\"614\" \/><\/a>\r\n\r\n&nbsp;\r\n\r\n<strong>6.1.8.\u00a0 Capsicum<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Capsaicin\u00a0 \u00a0and\u00a0 \u00a0dihydrocapsaicin\u00a0 \u00a0are\u00a0 \u00a0the\u00a0 \u00a0main\u00a0 \u00a0capsaicinoid\u00a0 \u00a0in\u00a0 \u00a0chilli\u00a0 \u00a0pepper\u00a0 \u00a0while nordihydrocapsaicin, homodihydrocapsaicin and homocapsaicin are the minor capsaicinoids. Capsaicin is synthesized in interlocular septum of chilli pepper and is made from vanillylamine and 8- methyl-6-nonenoyl CoA.<\/p>\r\n&nbsp;\r\n\r\n<strong>6.1.9.\u00a0 Pepper<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Black pepper contains between 4.6% and 9.7% piperine while white pepper contains slightly more than that. Black pepper contains 2\u20134% volatile oil and 5\u20139% piperine, piperidine, piperettine, and a few minor alkaloids (piperyline, piperolein A, piperolein B, piperanine, etc.). Piperine and piperanine are the known pungent principles. Black pepper oil contains \u03b2 and \u03b1- pinenes, \u03b4-Iimonene and \u03b2-caryophyllene as major components. Caryophyllene is the substance with sweet floral odours, whereas oils with high pinene content give turpentine like off-odours. The major compounds in the fresh pepper are trans \u2013 linalool oxide and \u03b1-terpineol.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Black pepper is also reported to contain flavonol glycosides (especially those of kaempferol, rhamnetin, and quercetin) in considerable concentration, as well as sterols (stigmastane-3, 6-dione and stigmast-4-ene-3, 6-dione) and polysaccharides.<\/p>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>6.1.9.1.\u00a0\u00a0\u00a0 A typical chemical composition of black pepper :<\/strong>\r\n\r\n&nbsp;\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/863PNG.png\"><img class=\"aligncenter size-full wp-image-99\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/863PNG.png\" alt=\"\" width=\"359\" height=\"548\" \/><\/a>\r\n<p style=\"text-align: justify;\">White pepper contains little volatile oil but has the same pungent principles and alkaloids as black pepper. Both also contain about 11% protein, 65% carbohydrates, lipids, crude fibre, and others. Pepper oil contains a complex mixture of monoterpenes (70\u201380%), Sesquiterpene (20\u201330%), and small amounts of oxygenated compounds, with no pungent principles present. Major monoterpenes include \u03b1-thujene, \u03b1-pinene, camphene, sabinene, \u03b2-pinene, myrcene, 3-carene, limonene, and \u03b2- phellandrene. Sesquiterpenes include \u03b2-caryophyllene (major component), \u03b2-bisabolene, \u03b2-farnesene, curcumene, humulene, \u03b2-selinene, \u03b1-selinene, \u03b2-elemene; \u03b1-cubebene, \u03b1-copaene, and sesquisabinene. Oxygenated components include linalool, l-terpinen-4-ol, myristicin, \u03b2-pinone etc.<\/p>\r\n&nbsp;\r\n\r\n<strong>6.1.10.\u00a0 Curry leaf<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">The curry leaf plant is highly valued for its characteristic aroma and medicinal value. A number of leaf essential oil constituents and alkaloids have been extracted from this plant. There are a large number of oxygenated mono and Sesquiterpene present, for example, <em>cis<\/em>-ocimene (34.1%), \u03b2- caryophyllene (9.5%), \u03b1-pinene (19.1%), \u03b4-terpenene (6.7%) and \u03b2- phellandrene which appear to be responsible for the intense odour associated with the stalk and flower parts of curry leaves.<\/p>\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/864PNG.png\"><img class=\"aligncenter size-full wp-image-100\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/864PNG.png\" alt=\"\" width=\"410\" height=\"553\" \/><\/a>\r\n\r\n<strong>6.1.11.\u00a0 Ginger<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Ginger owes its characteristic organoleptic properties to two classes of constituents. The aroma of ginger are due to the constituents of its steam-volatile oil which are mainly Sesquiterpene hydrocarbons, monoterpene hydrocarbons and oxygenated monoterpenes while its pungency is due to the non-steam-volatile components also known as the gingerols. The major Sesquiterpene hydrocarbon constituent of ginger oil is \u03b1\u2013zingiberene. Certain ginger oil has a reputation for possessing a particular \u2018lemony\u2019 aroma, due to its high content of the isomers, neral, and geranial often collectively referred to as citral. The antioxidant components analysed were polyphenols, vitamin C, \u03b2 carotene, flavonoids and tannins.<\/p>\r\n&nbsp;\r\n\r\n<strong>6.1.11.1.\u00a0 Nutritional composition of ginger (per 100g)<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/865PNG.png\"><img class=\"aligncenter size-full wp-image-101\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/865PNG.png\" alt=\"\" width=\"447\" height=\"359\" \/><\/a>\r\n\r\n<strong>6.1.12.\u00a0 Cardamom<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">The main chemical components of cardamom oil are a-pinene, \u03b2 pinene, sabinene, myrcene, a-phellandrene, limonene, methyl eugenol and trans-nerolidol. It contains 2.8\u20136.2% volatile oil, 10% protein, 1\u201310% fixed oil, up to 50% starch, manganese, and iron, among others. The volatile oil is composed mainly of \u03b1-terpinyl acetate and 1,8-cineole, each of which may be present at concentrations of up to 50% or more; lesser components include limonene, sabinene, linalool, linalyl acetate, \u03b1-pinene, \u03b1-terpineol, camphene, myrcene, 1,4-cineole, borneol,etc. Acid constituents of the oil include acetic, butyric, decanoic, dodecanoic, citronellic, geranic, hexanoic, heptanoic, nerylic, and perillic acids. The fixed oil mainly consists of waxes containing <em>n<\/em>-alkanes and sterols.<\/p>\r\n\r\n<\/div>\r\n<div>\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/867PNG.png\"><img class=\"aligncenter size-full wp-image-102\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/867PNG.png\" alt=\"\" width=\"646\" height=\"493\" \/><\/a><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/869PNG.png\"><img class=\"aligncenter size-full wp-image-104\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/869PNG.png\" alt=\"\" width=\"646\" height=\"132\" \/><\/a>\r\n\r\n<strong>6.2.\u00a0 Condiments:<\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong>6.2.1.\u00a0 Vinegar<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">It is a liquid substance consisting mainly of acetic acid (CH3CO2H) and water. Acetic acid is produced mainly through the fermentation of ethanol by acetic acid bacteria. Generally vinegar contains extract, ash, volatile acid, non volatile acid, reducing sugar, the concrete substances present are higher alcohols, 3-hydroxybutanone, dihydroxy acetone, tyrosol, acetal -dehyde, formaldehyde, acetal, acetic acid (the content is 3 to 5 %), succinic acid, oxalic acid and sorbose.<\/p>\r\n&nbsp;\r\n\r\n<strong>6.2.2. <em>Thick sauce<\/em><\/strong>\r\n\r\n<strong>In every 100g of thick sauce, there are:<\/strong>\r\n\r\n&nbsp;\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/870PNG.png\"><img class=\"aligncenter size-full wp-image-105\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/870PNG.png\" alt=\"\" width=\"523\" height=\"340\" \/><\/a>\r\n\r\n&nbsp;\r\n\r\n<strong>In every 100g of sweet sauce made from fermented flour, there are:<\/strong>\r\n\r\n&nbsp;\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/871PNG.png\"><img class=\"aligncenter size-full wp-image-106\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/871PNG.png\" alt=\"\" width=\"523\" height=\"250\" \/><\/a>\r\n\r\n<strong>6.2.3.\u00a0 Hot sauce<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">There are many recipes for hot sauces - the common ingredient being any kind of chilli pepper. A group of chemicals called capsaicinoids are responsible for the heat in chilli peppers. The peppers are infused in anything from vinegar, oil, water, beer and alcohol to fruits and vegetable pulp. Additional ingredients are often used, including those used to add extra heat, such as pure capsaicin extract and mustards.<\/p>\r\n&nbsp;\r\n\r\n<strong>6.2.4.\u00a0 Oliveoil<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Olive oil is a fat obtained from the olive fruit. The oil is produced by grinding whole olives and extracting the oil by mechanical or chemical means.<\/p>\r\n&nbsp;\r\n\r\n<strong>Saturated fats:<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n<p style=\"padding-left: 40px;\">Palmitic acid:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>7.5\u201320.0%<\/strong><\/p>\r\n<p style=\"padding-left: 40px;\">Stearic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0.5\u20135.0%<\/strong><\/p>\r\n<p style=\"padding-left: 40px;\">Arachidic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 &lt;0.6%<\/strong><\/p>\r\n<p style=\"padding-left: 40px;\">Behenic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 &lt;0.3%<\/strong><\/p>\r\n<p style=\"padding-left: 40px;\">Myristic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 &lt;0.05%<\/strong><\/p>\r\n<p style=\"padding-left: 40px;\">lignoceric acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 &lt;0.2 <\/strong><\/p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<strong>Monounsaturated fats:<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"padding-left: 40px;\">oleic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 55.0\u201383.0%<\/strong><\/p>\r\n<p style=\"padding-left: 40px;\">palmitoleic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0.3\u20133.5%<\/strong><\/p>\r\n<p style=\"padding-left: 40px;\">linoleic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3.5\u201321.0 %<\/strong><\/p>\r\n<p style=\"padding-left: 40px;\">a-linolenic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 &lt;1.0%<\/strong><\/p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<strong>6.2.5.\u00a0 Mustard<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\nMustard is often used at the table as a condiment on meat.\r\n\r\n&nbsp;\r\n\r\n<strong>Nutritional value per 100 g (3.5 oz)<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/872PNG.png\"><img class=\"aligncenter size-full wp-image-107\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/872PNG.png\" alt=\"\" width=\"555\" height=\"252\" \/><\/a>\r\n\r\n&nbsp;\r\n\r\n<strong>6.2.6. Table salt<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">It is composed mainly of sodium chloride. It is a refined salt containing about 97 to 99% sodium chloride (Nacl) and anti-caking agents like sodium alumina-silicate or magnesium carbonate to make it free-flowing. Some other anti caking agents include tricalcium phosphate, calcium carbonate, calcium silicate, sodium alumina-silicate and calcium alumina-silicate. However additives may also be added. Iodine containing compounds are added to table salt like potassium iodide, sodium iodide, or sodium iodate. Small amount of dextrose is added to stabilize the iodine. Iodized salt is used to reduce the incidence of iodine deficiency in humans.<\/p>\r\n&nbsp;\r\n\r\n<strong>6.2.7.\u00a0 Wasabi:<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">The volatile for pungency is allyl isothiocyanate produced by hydrolysis of natural rhizome thioglucosides and the reaction is catalyzed by myrosinase.<\/p>\r\n&nbsp;\r\n\r\n100g of wasabiroot contains:\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Calories : 109 kcal<\/li>\r\n \t<li>Fat: 0.63 g<\/li>\r\n \t<li>Carbohydrates: 23 g<\/li>\r\n \t<li>Fibre: 7.8 g<\/li>\r\n \t<li>Protein: 4.8 g<\/li>\r\n<\/ul>\r\n&nbsp;\r\n\r\n<strong>6.2.8.\u00a0 Ketchup:<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Ketchup has health benefits which are offset by the salt and sugar content. Ketchup is a source of lycopene, an antioxidant which may help prevent some forms of cancer.<\/p>\r\nNutrient (per 100 g)\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/873PNG.png\"><img class=\"aligncenter size-full wp-image-108\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/873PNG.png\" alt=\"\" width=\"519\" height=\"258\" \/><\/a>\r\n\r\n&nbsp;\r\n\r\n<strong>6.2.9.\u00a0 Tamarind\u00a0<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Contains plant acids (16\u201318%) composed mainly of <em>d<\/em>-tartaric acid, with minor amounts of <em>l<\/em>- malic acid. Other constituents include polyphenolics (catechin, epicatechin, and procyanidin), flavonoids (taxifolin, apigenin, luteolin, and naringenin), sugars (20\u201340%), pectin, protein (2.8%), fat, vitamins (e.g., B1 and C), minerals (Ca, K, P, etc.), and tartrate.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">It also contains a volatile fraction that consists of over 60 identified compounds, including limonene, terpinen-4-ol, neral, \u03b1-terpineol, geranial, and geraniol, which are responsible for its citrus taste; methyl salicylate, safrole, ionones (\u03b2- and \u03b3-), cinnamaldehyde, and ethyl cinnamate, which contribute to warm spicy taste; piperitone; and several pyrazines and alkylthiazoles are also present.<\/p>\r\n&nbsp;\r\n\r\n<strong>Proximate composition per 100g<\/strong>\r\n\r\n&nbsp;\r\n\r\n<\/div>\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/874PNG.png\"><img class=\"aligncenter size-full wp-image-109\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/874PNG.png\" alt=\"\" width=\"713\" height=\"388\" \/><\/a><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/876PNG.png\"><img class=\"aligncenter size-full wp-image-111\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/876PNG.png\" alt=\"\" width=\"715\" height=\"340\" \/><\/a>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on Chemical Composition of Spices and condiments<\/strong><\/td>\r\n<td><a href=\"https:\/\/www.youtube.com\/watch?v=fMZ-oKjrCGg;feature=youtu.be\" target=\"_blank\" rel=\"noopener noreferrer\"><img class=\"alignnone wp-image-120\" src=\"https:\/\/ebooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/fMZ-oKjrCGg\" target=\"_blank\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"https:\/\/ebooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<p>&nbsp;<\/p>\n<p><strong>6.1.\u00a0 Spices:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.1.1.\u00a0 Turmeric<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Turmeric is an antioxidant phytochemical known as a polyphenol and has the chemical composition of C21H20O6. It contains a mixture of phenolic compounds called curcumin about 5%, and related compounds called curcuminoids, and a volatile oil about 5% with turmerone and zingiberene; cineole and other monoterpenes; starch; protein; and high amounts of vitamin A and other vitamins like vitamin C and E,several carotenoids, curcumin.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Functions:<\/strong><\/p>\n<ul>\n<li>Curcumin is one of the antioxidants.<\/li>\n<li>Cineole stimulates central nervous system and is antiseptic.<\/li>\n<li>Essential oil has stimulating effects on the gallbladder and also stimulates the liver to produce more bile and regulate its viscosity.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Curcumin exists in two forms, keto and enol. Keto form is preferred in solid phase while enol form in solution and is a PH indicator as it turns yellow in acidic solution and bright red in basic solution.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/855PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-91\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/855PNG.png\" alt=\"\" width=\"415\" height=\"349\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/855PNG.png 415w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/855PNG-300x252.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/855PNG-65x55.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/855PNG-225x189.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/855PNG-350x294.png 350w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.1.2.\u00a0 Coriander<\/strong><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Leaves and seeds contain many essential volatile oils such as borneol, linalool, cineole, cymene, terpineol, dipentene, phellandrene, pinene and terpinolene. In addition to this they are also rich \u00a0in\u00a0 numerous \u00a0anti-oxidant \u00a0polyphenolic \u00a0flavonoids \u00a0such \u00a0as\u00a0 quercetin,\u00a0\u00a0 kaempferol, rhamnetin and epigenin.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Fruits contain 0.2\u20132.6% volatile oil. The major component of the oil is <em>d<\/em>-linalool(coriandrol), which is present in 55\u201374%. Other compounds present in the oil include decyl aldehyde, borneol, geraniol, geranyl acetate, camphor, carvone, anethole, caryophyllene oxide, elemol, and monoterpene hydrocarbons (mainly \u03b3-terpinene, and \u03b1- and \u03b2-pinene, <em>d<\/em>-limonene, <em>p<\/em>-cymene,\u03b2-phellandrene and camphene). Other \u00a0constituents \u00a0present \u00a0in \u00a0fruits \u00a0include \u00a0up \u00a0to \u00a026% \u00a0fats \u00a0made \u00a0up \u00a0of \u00a0glycerides (primarily of oleic, petroselinic and linolenic acids), a small amount of unsaponifiable matter (containing \u03b2-sitosterol, \u03b4-sitosterol, triacontane, triacontanol, tricosanol, etc.); proteins (11\u201317%); about 1.0% starch and 20% sugars; coumarins; flavonoid glycosides, and rutin.<\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Leaves \u00a0contain \u00a0less \u00a0volatile \u00a0oil \u00a0than\u00a0 fruits; \u00a0about \u00a05% \u00a0fats; \u00a0about \u00a022% \u00a0proteins; \u00a0sugars; coumarins and flavonoid glycosides similar to those in fruits; vitamin C; and others. The volatile oil contains\u00a0\u00a0\u00a0\u00a0 mainly\u00a0\u00a0\u00a0\u00a0 decyl\u00a0\u00a0\u00a0\u00a0 and\u00a0\u00a0\u00a0\u00a0 nonyl\u00a0\u00a0\u00a0\u00a0 aldehydes,\u00a0\u00a0\u00a0\u00a0 and\u00a0\u00a0\u00a0\u00a0\u00a0 linalool,\u00a0\u00a0\u00a0\u00a0 among\u00a0\u00a0\u00a0\u00a0\u00a0 others. The herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. It is also rich in many vital vitamins, including folic-acid, riboflavin, niacin, vitamin-A, beta carotene.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>N<\/strong><strong>utrient value per 100 g<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/856PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-92\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/856PNG.png\" alt=\"\" width=\"488\" height=\"481\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/856PNG.png 488w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/856PNG-300x296.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/856PNG-65x64.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/856PNG-225x222.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/856PNG-350x345.png 350w\" sizes=\"auto, (max-width: 488px) 100vw, 488px\" \/><\/a><\/p>\n<p><strong>6.1.3.\u00a0 Fennel<\/strong><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">The \u00a0main \u00a0chemical \u00a0components \u00a0of \u00a0fennel \u00a0oil \u00a0are \u00a0a-pinene, \u00a0myrcene, \u00a0fenchone, \u00a0trans- anethole, methyl chavicol, limonene, 1, 8-cineole and anisic aldehyde.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Fruits contain 1.5\u20138.6% volatile oil; 9\u201328% fixed oil composed primarily of petroselinic acid (60\u201375%), oleic acid, and linoleic acid with a relatively high concentration of tocopherols; flavonoids (mainly quercetin-3-glucuronide, rutin, isoquercitrin, and quercetin-3-arabinoside); protein (16\u201320%); sugars; vitamins; minerals; and others. Low concentrations of polyacetylenes were recently detected in the root. An antimicrobial phenyl propanoid was also isolated from the stem.<\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p>The volatile oil contains mostly <em>trans<\/em>-anethole (72\u201374%), with lesser amounts of fenchone (11\u201316%),\u00a0 \u00a0estragole\u00a0 \u00a0(methyl\u00a0 \u00a0chavicol,\u00a0 \u00a03\u20135%),\u00a0 \u00a0limonene,\u00a0 \u00a0camphene,\u00a0 \u00a0and\u00a0 \u00a0\u03b1-pinene.\u00a0 \u00a0Other compounds present include monoterpene hydrocarbons (\u03b2-pinene; \u03b1-thujene, \u03b1-fenchene, 3-carene, sabinene, \u03b1-phellandrene, myrcene, \u03b1- and \u03b2-terpinene,terpinolene, and <em>p<\/em>-cymene), fenchyl alcohol.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>C<\/strong><strong>hemical category of fresh fennel:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/858PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-94\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/858PNG.png\" alt=\"\" width=\"837\" height=\"264\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/858PNG.png 837w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/858PNG-300x95.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/858PNG-768x242.png 768w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/858PNG-65x21.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/858PNG-225x71.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/858PNG-350x110.png 350w\" sizes=\"auto, (max-width: 837px) 100vw, 837px\" \/><\/a><\/p>\n<p><strong>Essential oil composition of fennel plant<\/strong><\/p>\n<\/div>\n<div>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/859PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-95\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/859PNG.png\" alt=\"\" width=\"836\" height=\"400\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/859PNG.png 836w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/859PNG-300x144.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/859PNG-768x367.png 768w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/859PNG-65x31.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/859PNG-225x108.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/859PNG-350x167.png 350w\" sizes=\"auto, (max-width: 836px) 100vw, 836px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Twenty four constituents were present in fennel which constitute 97.0% of the total essential oil components .Phenol ethers was the main chemical category (72.7%) followed by monoterpene hydrocarbons (17.6%). The major essential oil constituents were trans-anethole (55.5%) followed by isoanethole (17.2%), \u03b1-phellandrene (10.3%), fenchone (5.0%) and \u03b1-pinene (3.4%).<\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.1.4.\u00a0 Fenugreek<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Fenugreek contains simple alkaloids consisting mainly of trigonelline (up to 0.13%), choline (0.05%), gentianine, and carpaine. Other constituents include:<\/p>\n<ol>\n<li>Saponins that yield on hydrolysis 0.6\u20131.7% steroid.<\/li>\n<li>Flavonoids, including vitexin.<\/li>\n<li>Fixed oils (5\u20138%), which on extraction with fat solvents yield an extract with a strong odour.<\/li>\n<li style=\"text-align: justify;\">Considerable amount of mucilage, which appears to be mostly a galactomannan and is probably responsible for swelling of the seed in water.<\/li>\n<li>Protein (23\u201325%), which is low in <em>S<\/em>-amino acids but high in lysine and tryptophan.<\/li>\n<li>Free \u00a0amino \u00a0acids, \u00a0including \u00a0(2<em>S<\/em>, \u00a03R, \u00a04R)-4-hydroxyisoleucine, \u00a0histidine, \u00a0lysine, \u00a0and arginine.<\/li>\n<li>Vitamins, especially A, B1, and C.<\/li>\n<li>Minerals (especially calcium and iron).<\/li>\n<li>Volatile \u00a0components \u00a0(more \u00a0than \u00a050), \u00a0which \u00a0include <em>n<\/em>-alkanes, \u00a0Sesquiterpene, \u00a0and oxygenated compounds.<\/li>\n<\/ol>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/860PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-96\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/860PNG.png\" alt=\"\" width=\"468\" height=\"537\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/860PNG.png 468w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/860PNG-261x300.png 261w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/860PNG-65x75.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/860PNG-225x258.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/860PNG-350x402.png 350w\" sizes=\"auto, (max-width: 468px) 100vw, 468px\" \/><\/a><\/p>\n<\/div>\n<div><\/div>\n<div><\/div>\n<div><strong>6.1.5.\u00a0 Garlic<\/strong><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Garlic contains more than 200 chemical compounds. Some of the important ones include: volatile oil (0.1\u20130.36%) with sulphur-containing compounds: (allicin, alliin, and ajoene), protein (16.8%) and enzymes: (allinase, peroxidase and myrosinase). Allicin is what gives garlic its antibiotic properties and is responsible for its strong odour. Garlic also contains citral, geraniol, linalool, A phellandrene and B phellandrene.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><em>Vitamin and Mineral Content: <\/em>B-vitamins especially B1, vitamin C, vitamin A, flavonoids, ascorbic \u00a0acid, \u00a0thiamine, \u00a0riboflavin, \u00a0niacin \u00a0phosphorous, \u00a0potassium, \u00a0sulphur, \u00a0selenium, \u00a0calcium, magnesium, germanium, sodium, iron, manganese and trace iodine. Seventeen amino acids are found in garlic, including eight essential ones.<\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/861PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-97\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/861PNG.png\" alt=\"\" width=\"600\" height=\"516\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/861PNG.png 600w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/861PNG-300x258.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/861PNG-65x56.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/861PNG-225x194.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/861PNG-350x301.png 350w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p><strong>6.1.6.\u00a0 Clove<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Cloves are actually the dried buds of the clove tree. The minor constituents like methyl amyl ketone, methyl salicylate, are responsible for the characteristic pleasant odour of cloves. Clove oil is comprised of many different compounds, with the primary component being eugenol (49\u201387%), \u03b2- caryophyllene (4\u201321%), and eugenyl acetate (0.5\u201321%). Smaller amounts of a-humulene, methyl eugenol are also present, as well as trace amounts (&lt;1%) of 25\u201335 other constituents. Cloves also contain flavonoids, galloyltannins, phenolic acids and tri-terpenes.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Several factors govern the relative quantities of the different constituents in clove oil, including plant genetics, climate, soil and cultivation techniques, the part of the plant extracted, and the extraction method.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.1.7.\u00a0 Cumin<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Among the spices cumin is having highest antioxidant activity and these antioxidants also act as preservatives by preventing or slowing the spoilage of food.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Among the seed spices, cumin fruits have a distinctive bitter flavour and strong, warm aroma due to their abundant essential oil content. Cumin-aldehyde (40 to 65%) is the major constituent and important \u00a0aroma \u00a0compound. \u00a0The \u00a0characteristic \u00a0flavour \u00a0of \u00a0cumin \u00a0is \u00a0due \u00a0to \u00a0the \u00a0presence \u00a0of monoterpenes such as \u03b1-pinene and <em>cis<\/em>-\u03b2-farnesene.<\/p>\n<\/div>\n<div>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/862PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-98\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/862PNG.png\" alt=\"\" width=\"524\" height=\"614\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/862PNG.png 524w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/862PNG-256x300.png 256w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/862PNG-65x76.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/862PNG-225x264.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/862PNG-350x410.png 350w\" sizes=\"auto, (max-width: 524px) 100vw, 524px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.1.8.\u00a0 Capsicum<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Capsaicin\u00a0 \u00a0and\u00a0 \u00a0dihydrocapsaicin\u00a0 \u00a0are\u00a0 \u00a0the\u00a0 \u00a0main\u00a0 \u00a0capsaicinoid\u00a0 \u00a0in\u00a0 \u00a0chilli\u00a0 \u00a0pepper\u00a0 \u00a0while nordihydrocapsaicin, homodihydrocapsaicin and homocapsaicin are the minor capsaicinoids. Capsaicin is synthesized in interlocular septum of chilli pepper and is made from vanillylamine and 8- methyl-6-nonenoyl CoA.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.1.9.\u00a0 Pepper<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Black pepper contains between 4.6% and 9.7% piperine while white pepper contains slightly more than that. Black pepper contains 2\u20134% volatile oil and 5\u20139% piperine, piperidine, piperettine, and a few minor alkaloids (piperyline, piperolein A, piperolein B, piperanine, etc.). Piperine and piperanine are the known pungent principles. Black pepper oil contains \u03b2 and \u03b1- pinenes, \u03b4-Iimonene and \u03b2-caryophyllene as major components. Caryophyllene is the substance with sweet floral odours, whereas oils with high pinene content give turpentine like off-odours. The major compounds in the fresh pepper are trans \u2013 linalool oxide and \u03b1-terpineol.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Black pepper is also reported to contain flavonol glycosides (especially those of kaempferol, rhamnetin, and quercetin) in considerable concentration, as well as sterols (stigmastane-3, 6-dione and stigmast-4-ene-3, 6-dione) and polysaccharides.<\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>6.1.9.1.\u00a0\u00a0\u00a0 A typical chemical composition of black pepper :<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/863PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-99\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/863PNG.png\" alt=\"\" width=\"359\" height=\"548\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/863PNG.png 359w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/863PNG-197x300.png 197w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/863PNG-65x99.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/863PNG-225x343.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/863PNG-350x534.png 350w\" sizes=\"auto, (max-width: 359px) 100vw, 359px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">White pepper contains little volatile oil but has the same pungent principles and alkaloids as black pepper. Both also contain about 11% protein, 65% carbohydrates, lipids, crude fibre, and others. Pepper oil contains a complex mixture of monoterpenes (70\u201380%), Sesquiterpene (20\u201330%), and small amounts of oxygenated compounds, with no pungent principles present. Major monoterpenes include \u03b1-thujene, \u03b1-pinene, camphene, sabinene, \u03b2-pinene, myrcene, 3-carene, limonene, and \u03b2- phellandrene. Sesquiterpenes include \u03b2-caryophyllene (major component), \u03b2-bisabolene, \u03b2-farnesene, curcumene, humulene, \u03b2-selinene, \u03b1-selinene, \u03b2-elemene; \u03b1-cubebene, \u03b1-copaene, and sesquisabinene. Oxygenated components include linalool, l-terpinen-4-ol, myristicin, \u03b2-pinone etc.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.1.10.\u00a0 Curry leaf<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">The curry leaf plant is highly valued for its characteristic aroma and medicinal value. A number of leaf essential oil constituents and alkaloids have been extracted from this plant. There are a large number of oxygenated mono and Sesquiterpene present, for example, <em>cis<\/em>-ocimene (34.1%), \u03b2- caryophyllene (9.5%), \u03b1-pinene (19.1%), \u03b4-terpenene (6.7%) and \u03b2- phellandrene which appear to be responsible for the intense odour associated with the stalk and flower parts of curry leaves.<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/864PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-100\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/864PNG.png\" alt=\"\" width=\"410\" height=\"553\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/864PNG.png 410w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/864PNG-222x300.png 222w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/864PNG-65x88.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/864PNG-225x303.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/864PNG-350x472.png 350w\" sizes=\"auto, (max-width: 410px) 100vw, 410px\" \/><\/a><\/p>\n<p><strong>6.1.11.\u00a0 Ginger<\/strong><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Ginger owes its characteristic organoleptic properties to two classes of constituents. The aroma of ginger are due to the constituents of its steam-volatile oil which are mainly Sesquiterpene hydrocarbons, monoterpene hydrocarbons and oxygenated monoterpenes while its pungency is due to the non-steam-volatile components also known as the gingerols. The major Sesquiterpene hydrocarbon constituent of ginger oil is \u03b1\u2013zingiberene. Certain ginger oil has a reputation for possessing a particular \u2018lemony\u2019 aroma, due to its high content of the isomers, neral, and geranial often collectively referred to as citral. The antioxidant components analysed were polyphenols, vitamin C, \u03b2 carotene, flavonoids and tannins.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.1.11.1.\u00a0 Nutritional composition of ginger (per 100g)<\/strong><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/865PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-101\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/865PNG.png\" alt=\"\" width=\"447\" height=\"359\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/865PNG.png 447w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/865PNG-300x241.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/865PNG-65x52.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/865PNG-225x181.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/865PNG-350x281.png 350w\" sizes=\"auto, (max-width: 447px) 100vw, 447px\" \/><\/a><\/p>\n<p><strong>6.1.12.\u00a0 Cardamom<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">The main chemical components of cardamom oil are a-pinene, \u03b2 pinene, sabinene, myrcene, a-phellandrene, limonene, methyl eugenol and trans-nerolidol. It contains 2.8\u20136.2% volatile oil, 10% protein, 1\u201310% fixed oil, up to 50% starch, manganese, and iron, among others. The volatile oil is composed mainly of \u03b1-terpinyl acetate and 1,8-cineole, each of which may be present at concentrations of up to 50% or more; lesser components include limonene, sabinene, linalool, linalyl acetate, \u03b1-pinene, \u03b1-terpineol, camphene, myrcene, 1,4-cineole, borneol,etc. Acid constituents of the oil include acetic, butyric, decanoic, dodecanoic, citronellic, geranic, hexanoic, heptanoic, nerylic, and perillic acids. The fixed oil mainly consists of waxes containing <em>n<\/em>-alkanes and sterols.<\/p>\n<\/div>\n<div>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/867PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-102\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/867PNG.png\" alt=\"\" width=\"646\" height=\"493\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/867PNG.png 646w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/867PNG-300x229.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/867PNG-65x50.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/867PNG-225x172.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/867PNG-350x267.png 350w\" sizes=\"auto, (max-width: 646px) 100vw, 646px\" \/><\/a><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/869PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-104\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/869PNG.png\" alt=\"\" width=\"646\" height=\"132\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/869PNG.png 646w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/869PNG-300x61.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/869PNG-65x13.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/869PNG-225x46.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/869PNG-350x72.png 350w\" sizes=\"auto, (max-width: 646px) 100vw, 646px\" \/><\/a><\/p>\n<p><strong>6.2.\u00a0 Condiments:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.2.1.\u00a0 Vinegar<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">It is a liquid substance consisting mainly of acetic acid (CH3CO2H) and water. Acetic acid is produced mainly through the fermentation of ethanol by acetic acid bacteria. Generally vinegar contains extract, ash, volatile acid, non volatile acid, reducing sugar, the concrete substances present are higher alcohols, 3-hydroxybutanone, dihydroxy acetone, tyrosol, acetal -dehyde, formaldehyde, acetal, acetic acid (the content is 3 to 5 %), succinic acid, oxalic acid and sorbose.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.2.2. <em>Thick sauce<\/em><\/strong><\/p>\n<p><strong>In every 100g of thick sauce, there are:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/870PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-105\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/870PNG.png\" alt=\"\" width=\"523\" height=\"340\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/870PNG.png 523w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/870PNG-300x195.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/870PNG-65x42.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/870PNG-225x146.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/870PNG-350x228.png 350w\" sizes=\"auto, (max-width: 523px) 100vw, 523px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>In every 100g of sweet sauce made from fermented flour, there are:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/871PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-106\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/871PNG.png\" alt=\"\" width=\"523\" height=\"250\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/871PNG.png 523w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/871PNG-300x143.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/871PNG-65x31.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/871PNG-225x108.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/871PNG-350x167.png 350w\" sizes=\"auto, (max-width: 523px) 100vw, 523px\" \/><\/a><\/p>\n<p><strong>6.2.3.\u00a0 Hot sauce<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">There are many recipes for hot sauces &#8211; the common ingredient being any kind of chilli pepper. A group of chemicals called capsaicinoids are responsible for the heat in chilli peppers. The peppers are infused in anything from vinegar, oil, water, beer and alcohol to fruits and vegetable pulp. Additional ingredients are often used, including those used to add extra heat, such as pure capsaicin extract and mustards.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.2.4.\u00a0 Oliveoil<\/strong><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Olive oil is a fat obtained from the olive fruit. The oil is produced by grinding whole olives and extracting the oil by mechanical or chemical means.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Saturated fats:<\/strong><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p style=\"padding-left: 40px;\">Palmitic acid:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>7.5\u201320.0%<\/strong><\/p>\n<p style=\"padding-left: 40px;\">Stearic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0.5\u20135.0%<\/strong><\/p>\n<p style=\"padding-left: 40px;\">Arachidic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 &lt;0.6%<\/strong><\/p>\n<p style=\"padding-left: 40px;\">Behenic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 &lt;0.3%<\/strong><\/p>\n<p style=\"padding-left: 40px;\">Myristic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 &lt;0.05%<\/strong><\/p>\n<p style=\"padding-left: 40px;\">lignoceric acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 &lt;0.2 <\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Monounsaturated fats:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"padding-left: 40px;\">oleic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 55.0\u201383.0%<\/strong><\/p>\n<p style=\"padding-left: 40px;\">palmitoleic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0.3\u20133.5%<\/strong><\/p>\n<p style=\"padding-left: 40px;\">linoleic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3.5\u201321.0 %<\/strong><\/p>\n<p style=\"padding-left: 40px;\">a-linolenic acid<strong>:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 &lt;1.0%<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.2.5.\u00a0 Mustard<\/strong><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p>Mustard is often used at the table as a condiment on meat.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Nutritional value per 100 g (3.5 oz)<\/strong><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/872PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-107\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/872PNG.png\" alt=\"\" width=\"555\" height=\"252\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/872PNG.png 555w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/872PNG-300x136.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/872PNG-65x30.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/872PNG-225x102.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/872PNG-350x159.png 350w\" sizes=\"auto, (max-width: 555px) 100vw, 555px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.2.6. Table salt<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">It is composed mainly of sodium chloride. It is a refined salt containing about 97 to 99% sodium chloride (Nacl) and anti-caking agents like sodium alumina-silicate or magnesium carbonate to make it free-flowing. Some other anti caking agents include tricalcium phosphate, calcium carbonate, calcium silicate, sodium alumina-silicate and calcium alumina-silicate. However additives may also be added. Iodine containing compounds are added to table salt like potassium iodide, sodium iodide, or sodium iodate. Small amount of dextrose is added to stabilize the iodine. Iodized salt is used to reduce the incidence of iodine deficiency in humans.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.2.7.\u00a0 Wasabi:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">The volatile for pungency is allyl isothiocyanate produced by hydrolysis of natural rhizome thioglucosides and the reaction is catalyzed by myrosinase.<\/p>\n<p>&nbsp;<\/p>\n<p>100g of wasabiroot contains:<\/p>\n<\/div>\n<div>\n<ul>\n<li>Calories : 109 kcal<\/li>\n<li>Fat: 0.63 g<\/li>\n<li>Carbohydrates: 23 g<\/li>\n<li>Fibre: 7.8 g<\/li>\n<li>Protein: 4.8 g<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>6.2.8.\u00a0 Ketchup:<\/strong><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Ketchup has health benefits which are offset by the salt and sugar content. Ketchup is a source of lycopene, an antioxidant which may help prevent some forms of cancer.<\/p>\n<p>Nutrient (per 100 g)<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/873PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-108\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/873PNG.png\" alt=\"\" width=\"519\" height=\"258\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/873PNG.png 519w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/873PNG-300x149.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/873PNG-65x32.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/873PNG-225x112.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/873PNG-350x174.png 350w\" sizes=\"auto, (max-width: 519px) 100vw, 519px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>6.2.9.\u00a0 Tamarind\u00a0<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Contains plant acids (16\u201318%) composed mainly of <em>d<\/em>-tartaric acid, with minor amounts of <em>l<\/em>&#8211; malic acid. Other constituents include polyphenolics (catechin, epicatechin, and procyanidin), flavonoids (taxifolin, apigenin, luteolin, and naringenin), sugars (20\u201340%), pectin, protein (2.8%), fat, vitamins (e.g., B1 and C), minerals (Ca, K, P, etc.), and tartrate.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">It also contains a volatile fraction that consists of over 60 identified compounds, including limonene, terpinen-4-ol, neral, \u03b1-terpineol, geranial, and geraniol, which are responsible for its citrus taste; methyl salicylate, safrole, ionones (\u03b2- and \u03b3-), cinnamaldehyde, and ethyl cinnamate, which contribute to warm spicy taste; piperitone; and several pyrazines and alkylthiazoles are also present.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Proximate composition per 100g<\/strong><\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/874PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-109\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/874PNG.png\" alt=\"\" width=\"713\" height=\"388\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/874PNG.png 713w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/874PNG-300x163.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/874PNG-65x35.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/874PNG-225x122.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/874PNG-350x190.png 350w\" sizes=\"auto, (max-width: 713px) 100vw, 713px\" \/><\/a><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/876PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-111\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/876PNG.png\" alt=\"\" width=\"715\" height=\"340\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/876PNG.png 715w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/876PNG-300x143.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/876PNG-65x31.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/876PNG-225x107.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/876PNG-350x166.png 350w\" sizes=\"auto, (max-width: 715px) 100vw, 715px\" \/><\/a><\/p>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on Chemical Composition of Spices and condiments<\/strong><\/td>\n<td><a href=\"https:\/\/www.youtube.com\/watch?v=fMZ-oKjrCGg;feature=youtu.be\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"https:\/\/ebooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"author":1,"menu_order":6,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-88","chapter","type-chapter","status-publish","hentry"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/chapters\/88","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":6,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/chapters\/88\/revisions"}],"predecessor-version":[{"id":90,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/chapters\/88\/revisions\/90"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/chapters\/88\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/wp\/v2\/media?parent=88"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/chapter-type?post=88"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/wp\/v2\/contributor?post=88"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/wp\/v2\/license?post=88"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}