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Velázquez R, Rodríguez A, Hernández A, Casquete R, Benito MJ, Martín A. Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art. Foods 2023; 12:3373. [PMID: 37761082 PMCID: PMC10528162 DOI: 10.3390/foods12183373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/27/2023] [Indexed: 09/29/2023] Open
Abstract
There is a necessity to protect the quality and authenticity of herbs and spices because of the increase in the fraud and adulteration incidence during the last 30 years. There are several aspects that make herbs and spices quite vulnerable to fraud and adulteration, including their positive and desirable sensorial and health-related properties, the form in which they are sold, which is mostly powdered, and their economic relevance around the world, even in developing countries. For these reasons, sensitive, rapid, and reliable techniques are needed to verify the authenticity of these agri-food products and implement effective adulteration prevention measures. This review highlights why spices and herbs are highly valued ingredients, their economic importance, and the official quality schemes to protect their quality and authenticity. In addition to this, the type of frauds that can take place with spices and herbs have been disclosed, and the fraud incidence and an overview of scientific articles related to fraud and adulteration based on the Rapid Alert System Feed and Food (RASFF) and the Web of Science databases, respectively, during the last 30 years, is carried out here. Next, the methods used to detect adulterants in spices and herbs are reviewed, with DNA-based techniques and mainly spectroscopy and image analysis methods being the most recommended. Finally, the available adulteration prevention measurements for spices and herbs are presented, and future perspectives are also discussed.
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Affiliation(s)
- Rocío Velázquez
- Departamento de Ingeniería, Medio Agronómico y Forestal, Investigación Aplicada en Hortofruticultura y Jardinería, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
| | - Alicia Rodríguez
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Alejandro Hernández
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Rocío Casquete
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - María J. Benito
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Alberto Martín
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (A.H.); (R.C.); (M.J.B.); (A.M.)
- Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
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Kowalska T, Sajewicz M. Thin-Layer Chromatography (TLC) in the Screening of Botanicals-Its Versatile Potential and Selected Applications. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196607. [PMID: 36235143 PMCID: PMC9572063 DOI: 10.3390/molecules27196607] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/26/2022] [Accepted: 09/30/2022] [Indexed: 11/07/2022]
Abstract
The aim of this paper is to present a comprehensive overview of the main aims and scopes in screening of botanicals, a task of which thin-layer chromatography (TLC) is, on an everyday basis, confronted with and engaged in. Stunning omnipresence of this modest analytical technique (both in its standard format (TLC) and the high-performance one (HPTLC), either hyphenated or not) for many analysts might at a first glance appear chaotic and random, with an auxiliary rather than leading role in research, and not capable of issuing meaningful final statements. Based on these reflections, our purpose is not to present a general review paper on TLC in screening of botanicals, but a blueprint rather (illustrated with a selection of practical examples), which highlights a sovereign and important role of TLC in accomplishing the following analytical tasks: (i) solving puzzles related to chemotaxonomy of plants, (ii) screening a wide spectrum of biological properties of plants, (iii) providing quality control of herbal medicines and alimentary and cosmetic products of biological origin, and (iv) tracing psychoactive plants under forensic surveillance.
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Alqarni MH, Alam P, Foudah AI, Muharram MM, Shakeel F. Combining Normal/Reversed-Phase HPTLC with Univariate Calibration for the Piperine Quantification with Traditional and Ultrasound-Assisted Extracts of Various Food Spices of Piper nigrum L. under Green Analytical Chemistry Viewpoint. Molecules 2021; 26:732. [PMID: 33572524 PMCID: PMC7866824 DOI: 10.3390/molecules26030732] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 01/25/2021] [Accepted: 01/28/2021] [Indexed: 11/26/2022] Open
Abstract
Due to unavailability of sustainable analytical techniques for the quantitation of piperine (PPN) in food and pharmaceutical samples, there was a need to develop a rapid and sensitive sustainable analytical technique for the quantitation of PPN. Therefore, the current research presents a fast and highly sensitive normal/reversed-phase high-performance thin-layer chromatography (HPTLC) technique with classical univariate calibration for the quantitation of PPN in various food spices of black pepper with traditional (TE) and ultrasound-assisted extracts (UBE) of various food spices of Piper nigrum L. under green analytical chemistry viewpoint. The amount of PPN in TE of four different spices of black pepper-namely BPMH, BPLU, BPSH, and BPPA-was found to be 309.53, 304.97, 282.82, and 232.73 mg g-1, respectively using a sustainable normal-phase HPTLC technique. However, the amount of PPN in UBE of BPMH, BPLU, BPSH, and BPPA was recorded as 318.52, 314.60, 292.41, and 241.82 mg g-1, respectively using a sustainable normal phase HPTLC technique. The greenness of normal/reversed-phase HPTLC technique was predicted using AGREE metric approach. The eco-scale was found to be 0.90, suggested excellent greenness of normal/reversed-phase technique. UBE of PPN was also found to be superior over TE of PPN. Overall, the results of this research suggested that the proposed normal/reversed-phase densitometry technique could be effectively used for the quantitation of PPN in food and pharmaceutical samples.
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Affiliation(s)
- Mohammed H. Alqarni
- Department of Pharmacognosy, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia; (P.A.); (A.I.F.)
| | - Prawez Alam
- Department of Pharmacognosy, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia; (P.A.); (A.I.F.)
| | - Ahmed I. Foudah
- Department of Pharmacognosy, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia; (P.A.); (A.I.F.)
| | - Magdy M. Muharram
- Department of Microbiology, College of Science, Al-Azhar University, Cairo 11884, Egypt;
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Faiyaz Shakeel
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia;
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Smilkov K, Ackova DG, Cvetkovski A, Ruskovska T, Vidovic B, Atalay M. Piperine: Old Spice and New Nutraceutical? Curr Pharm Des 2020; 25:1729-1739. [PMID: 31267856 DOI: 10.2174/1381612825666190701150803] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Accepted: 06/19/2019] [Indexed: 01/18/2023]
Abstract
BACKGROUND Many of the activities associated with pepper fruits have been attributed to piperine, the most active compound present in these spices. OBJECTIVE This paper aims to provide an overview of the known properties of piperine, i.e. piperine's chemistry, its physiological activity, documented interactions as a bioenhancer and reported data concerning its toxicity, antioxidant properties and anticancer activity. DISCUSSION It is known that piperine possesses several properties. In its interaction with other drugs, it can act as a bioavailability enhancer; this effect is also manifested in combination with other nutraceuticals, e.g. with curcumin, i.e. piperine can modify curcumin's antioxidant, anti-inflammatory, antimicrobial and anticancer effects. Piperine displays significant immunomodulating, antioxidant, chemopreventive and anticancer activity; these effects have been shown to be dose-dependent and tissue-specific. However, the main limitation associated with piperine seems to be its low bioavailability, a disadvantage that innovative formulations are overcoming. CONCLUSION It is predicted that an increasing number of studies will focus on piperine, especially those directed towards unraveling its properties at molecular level. The current knowledge about the action of piperine will form a foundation for ways to improve piperine's bioavailability e.g. exploitation of different carrier systems. The therapeutical applications of this compound will be clarified, and piperine will be recognized as an important nutraceutical.
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Affiliation(s)
- Katarina Smilkov
- Department of Pharmacy, Faculty of Medical Sciences, Goce Delcev University, Stip, North Macedonia
| | - Darinka G Ackova
- Department of Pharmacy, Faculty of Medical Sciences, Goce Delcev University, Stip, North Macedonia
| | - Aleksandar Cvetkovski
- Department of Pharmacy, Faculty of Medical Sciences, Goce Delcev University, Stip, North Macedonia
| | - Tatjana Ruskovska
- Department of General Medicine, Faculty of Medical Sciences, Goce Delcev University, Stip, North Macedonia
| | - Bojana Vidovic
- Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
| | - Mustafa Atalay
- Institute of Biomedicine, School of Medicine, University of Eastern Finland, Kuopio, Finland
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Srinameb BO, Nuchadomrong S, Jogloy S, Patanothai A, Srijaranai S. Preparation of Inulin Powder from Jerusalem Artichoke (Helianthus tuberosus L.) Tuber. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:221-226. [PMID: 25804251 DOI: 10.1007/s11130-015-0480-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The complete procedure for the production of inulin powder from Jerusalem artichoke tubers (JAT) was investigated. The procedure consists of isolation of inulin from JAT, elimination of color from the inulin extract and solidification. Washed tubers were first sliced, dried in a 60 °C oven for 10 h and then milled and sieved into a powder. Inulin was isolated from the JAT powder by hot water extraction using an accelerated solvent extractor (ASE). The effects of temperature and time for the extraction were investigated. The highest extraction efficiency was obtained at the extraction temperature of 80 °C for 20 min. The color of the extract was eliminated using ion exchange process with diethylaminoethyl cellulose as the sorbent. The inulin powder was subsequently obtained by freeze drying. Inulin content and inulin profiles were monitored to evaluate the efficiencies of the complete procedure. The inulin content was indirectly determined by spectrophotometry from free and total fructose measurements using potassium iodide. The inulin profile was monitored using high performance anion exchange chromatography equipped with integrated pulse amperometric detection (HPAEC-PAD). The proposed method provided the inulin production yield of 92.5%. The present procedure is fast, simple and effective for production of inulin powder from JAT. In addition, infrared spectra and some physico-chemical properties of the obtained inulin powder were determined and compared with the standard inulin.
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Affiliation(s)
- Bang-orn Srinameb
- Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
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