PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
Tytuł artykułu

Analysis of selected quality parameters of dried herbs available on the European market

Treść / Zawartość
Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
International trade in herbs and spices is showing steady growth. This may contribute to the deterioration of their quality (complex supply chains) and the search for alternative, cheaper sources (adul-teration). This paper presents the results of quality control of culinary herbs available on the European markets. Eight spices were evaluated: savory, lovage, basil, thyme, marjoram, oregano, fennel, mustard. The tests were performed (from January 2022 till January 2023) for three production batches from five different suppliers, and analyzed such parameters as aroma, overall appearance, impurity content, net weight, moisture content, ash content and essential oils. The analyzed parameters are the basic quality characteristics controlled by institutions overseeing the quality of foodstuffs. The determinations were made on the basis of European standards. The results show deviations from the standards especially in the content of essential oils. Slight exceedances of the standards were also recorded for water and total ash content. On the other hand, for such parameters as net weight, impurity content, general appearance or odor, no overstepping of acceptable standards was recorded.
Rocznik
Strony
182--190
Opis fizyczny
Bibliogr. 33 poz., rys., tab.
Twórcy
  • Opole University of Technology, ul. Mikołajczyka 5, 45-271, Opole, Poland
  • Opole University of Technology, ul. Mikołajczyka 5, 45-271, Opole, Poland
  • Opole University of Technology, ul. Mikołajczyka 5, 45-271, Opole, Poland
  • Opole University of Technology, ul. Mikołajczyka 5, 45-271, Opole, Poland
  • WSB Merito University in Wroclaw, Faculty of Economics in Opole, ul. Augustyna Kośnego 72, 45-372 Opole, Poland
  • Institute of Chemical Engineering, Polish Academy of Sciences, ul. Bałtycka 5, 44-100 Gliwice, Poland
Bibliografia
  • 1. Alizadeh, A., Khoshkhui, M., Javidnia, K., Firuzi, O., Tafazoli E., Khalighi, A., 2010. Effects of fertilizer on yield, essential oil composition, total phenolic content and antioxidant activity in satureja hortensis L. (Lami-aceae) cultivated in Iran, Journal of Medicinal Plants Research, 4(1), 33-40, DOI: 10.5897/JMPR09.361
  • 2. Argyropoulos, D., Müller, J., 2014. Changes of essential oil content and com-position during convective dry-ing of lemon balm (Melissa officinalis L.). Industrial Crops and Products, 52, 118-124, DOI: 10.1016/j.indcrop.2013.10.020
  • 3. Bieżanowska-Kopeć, R., Piątkowska, E., 2022. Total polyphenols and anti-oxidant properties of selected fresh and dried herbs and spices. Applied Sciences, 12(10), 4876, DOI: 10.3390/app12104876
  • 4. Burt, S., 2004. Essential oils: their antibacterial properties and potential ap-plications in foods-a review. International Journal of Food Microbiology, 1(94), 223-253, DOI: 10.1016/j.ijfoodmicro.2004.03.022.
  • 5. Danso-Boateng, E., 2013. Effect of drying methods on nutrient quality of Basil (Ocimum viride) leaves cultivated in Ghana. International Food Re-search Journal, 20(4), 1569-1573.
  • 6. Denys, J.Ch, James, E.S., 1990. Comparison of extraction methods for the rapid determination of essential oil content and composition of basil. Journal of the American Society for Horticultural Science, 115(3), 458-462, DOI: 10.21273/JASHS.115.3.458
  • 7. Hassanpouraghdam, M.B., Hassani, A., Vojodi, L., Farsad-Akhtar, N., 2010. Drying method affects essential oil content and composition of basil (Oci-mum basilicum L.). Journal of Essential Oil Bearing Plants, 13(6), 759-766, DOI: 10.1080/0972060X.2010.10643892
  • 8. Kazimierczak, R., Hallmann, E., Sokołowska, O., Rembiałkowska, E., 2011. Bioactive substances content in selected species of medical plants from organic and conventional production. Journal of Research and Applica-tions in Agricultural Engineering, 56(3), 200-205.
  • 9. Maquet, A., Lievens, A., Paracchini, V., Kaklamanos, G., De La Calle Gun-tinas, M.B., Garlant, L., Papoci, S., Pietretti, D., Ždiniaková, T., Breidbach, A., Omar Onaindia, J., Boix Sanfeliu, A., Dimitrova, T. Ul-berth, F., 2021. Results of an EU wide coordinated control plan to estab-lish the prevalence of fraudulent practices in the marketing of herbs and spices. EUR 30877 EN, Publications Office of the European Union, Lux-embourg, DOI: 10.2760/309557.
  • 10. Matuszek, D.B., Bierczyński, K., Jędrysiak, A., Kraszewska, A., 2021a. Ho-mogeneity of the selected food mixes. Czech Journal of Food Science, 39(3), 197-207, DOI: 10.17221/225/2020-CJFS.
  • 11. Matuszek, D., Królczyk, J., 2021b. Fluorescence optical analysis method for assessing homogeneity of granular mixtures. Metrology and Measuremnt Systems, 28(1), 41–54, DOI: 10.24425/mms.2021.135995
  • 12. Newerli-Guz, J., 2016. Uprawa roślin zielarskich w Polsce. Roczniki Nau-kowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu, 18(3), 268-274.
  • 13. Ngwatshipane, M.M., Tshepiso, N.P., Otang, M.W., 2023. Herbs and spices’ antimicrobial properties and possible use in the food sector. Herbs and Spices - New Advances, IntechOpen, Slovak University of Agricultur, DOI: 10.5772/intechopen.108143
  • 14. Nour, V., Trandafir, I., Cosmulescu, S., 2017. Bioactive compounds, antioxi-dant activity and nutritional quality of different culinary aromatic herbs. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 45(1), 179–184, DOI: 10.15835/nbha45110678.
  • 15. Omidbaigi, R., Arjmandi, A., 2002. Effects of NP supply on growth, devel-opment, yields and active substances of garden thyme (Thymus vulgaris L.). Acta Horticulture, 576, 263-265.
  • 16. Osman, A.G., Raman, V., Haider, S., Ali, Z., Chittiboyina, A.G., Khan, I.A., 2019. Overview of analytical tools for the identification of adulterants in commonly traded herbs and spices. Journal of AOAC International, 102(2), 376-385, DOI: 10.5740/jaoacint.18-0389.
  • 17. Peter, K.V., 2012. Handbook of herbs and spices, Second edition, Volume 1, Woodhead Publishing Series in Food Science. Technology and Nutrition: Number 227, Philadelphia, USA.
  • 18. Rubio, L., Motilva, M.J., Romero, M.P., 2013. Recent advances in biologi-cally active compounds in herbs and spices: a review of the most effective antioxidant and anti-inflammatory active principles. Critical Reviews in Food Science and Nutrition, 53(9), 943–953, DOI: 10.1080/10408398.2011.574802
  • 19. Sacchetti, G., Maietti, S., Muzzoli, M., Scaglianti, M., Manfredini, S., Radice, M., Bruni, R., 2005. Compara-tive evaluation of 11 essential oils of dif-ferent origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chemistry, 91(4), 621-632, DOI: 10.1016/j.food-chem.2004.06.031
  • 20. Salanță, L.C., Cropotova, J., 2022. An update on effectiveness and practica-bility of plant essential oils in the food industry. Plants, 11(19), 2488. DOI: 10.3390/plants11192488
  • 21. Seidler-Łożykowska, K., Bocianowski, J., Król, D., 2013. The evaluation of the variability of morphological and chemical traits of the selected lemon balm (Melissa officinalis L.) genotypes. Industrial Crops and Products, 49, 515-520, DOI: 10.1016/j.indcrop.2013.05.027.
  • 22. Shahidi, F., Ambigaipalan, P., 2015. Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects a review. Journal of Functional Foods, 18(B), 820–897, DOI: 10.1016/j.jff.2015.06.018
  • 23. Singhal, R.S., Kulkarni, P.R., 2003. Herbs and species, Food Authenticity and Traceability, Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing Ltd, Cambridge, United Kingdom, 386-414.
  • 24. Székács, A., Wilkinson, M.G., Mader, A., Appel, B., 2018. Environmental and food safety of spices and herbs along global food chains. Food Con-trol, 83, 1-6, DOI: 10.1016/j.foodcont.2017.06.033.
  • 25. Szwedziak, K., Matuszek, D., 2011. Ocena wybranych cech jakości mrożonek za pomocą akwizycji obrazu. Inżynieria Rolnicza, 4(129), 283-288.
  • 26. Thamkaew, G., Sjöholm, I., Galindo, F.G., 2021. A review of drying methods for improving the quality of dried herbs. Critical Reviews in Food Science and Nutrition, 61(11), 1763–1786, DOI: 10.1080/10408398.2020.1765309.
  • 27. Tursun, A.O., 2022. Impact of soil types on chemical composition of essential oil of purple basil. Saudi Journal of Biological Sciences, 29(7), 103314, DOI: 10.1016/j.sjbs.2022.103314
  • 28. Uba, A., Baburo, S.I.B., 2016. Physico-chemical parameters and heavy metals determination in selected me-dicinal plants sold in ‘Yar Marina Market, Sokoto-Nigeria. Chemistry and Materials Research, 8(9), 37-41. https://core.ac.uk/reader/234666910.
  • 29. Urząd Ochrony Konkurencji i Konsumentów., 2019. Przyprawy Raport 2019, Warszawa, Polska.
  • 30. Wilkes, T., Hancock, P., Gray, K., Haughey, S., Logan, N., Elliott, C., 2024. Review of methods for the analysis of culinary herbs and spices for au-thenticity, LGC and Queen's University Belfast, DOI: 10.46756/sci.fsa.fod541
  • 31. Yousif, A.N., Scaman, C.H., Durance, T.D., Girard, B., 1999. Flavor volatiles and physical properties of vacuum-microwave- and air-dried sweet basil (Ocimum basilicum L.). Journal of Agricultural Food Chemistry 47, 4777-4781.
  • 32. Zaguła, G., Fabisiak, A., Bajcar, M., Czernicka, M., Saletnik, B., Puchalski, C., 2016. Mineral components analysis of selected dried herbs, ECONTECHMOD: An International Quarterly Journal on Economics of Technology and Modelling Processes, 5(2), 127-132.
  • 33. Zheng, W., Wang, S.Y., 2001. Antioxidant activity and phenolic composition in selected herbs. Journal of Agricultural and Food Chemistry, 49(11), 5165-5170, DOI: 10.1021/jf010697n
Uwagi
Opracowanie rekordu ze środków MNiSW, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2024).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-e35b2999-f07d-47aa-8008-571beac9b9b2
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.