Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review

In the West, sugar-based, ginger flavored beverages may contain hops, other flavorings, fruit juices, and varying levels of ethanol. Ginger ales contain 0.5%v/v; ginger beers >0.5%; and alcoholic ginger beers 0.5 ≤ 11%. Ales are carbonated by pressurized CO₂, while beers and alcoholic beers are carbonated by yeast or ginger beer plant (GBP). In Africa, grain-based beverages include "fura da nono," "kunu," and "akamu," which are spiced with one or more flavorings including ginger, black pepper, clove, chili pepper, or Aframomum alligator peppers. Spices have flavor because they contain essential oils (EOs), which are composed of aroma-active compounds (AACs). The benefits and toxicities of spices are ascribed to their EOs/AACs contents.

AIM

Given the toxic potentials of EOs/AACs vis-à-vis their benefits, this review aimed to investigate the means by which the levels of EOs/AACs in spiced beverages are regulated.

METHODOLOGY

The benefits and liabilities of key EOs/AACs of spices were identified and described. The methods for assaying them in raw materials and beverages were also identified.

RESULTS

There was a dearth of data on the levels of EOs/AACs in both raw and finished goods. Moreover, their assay methods were found to be tedious and costly. The implications of these findings on regulation are discussed.

CONCLUSIONS

Owing to the practical difficulties in assaying flavors in beverages, both manufacturers and regulators should focus on: (i) the wholesomeness of raw materials; and (ii) good manufacturing practice (GMP). However, studies aimed at developing more robust methods for flavor should continue.

A normative study of the components of niprisan--an herbal medicine for sickle cell anemia

Niprisan® is an herbal medicine for sickle cell anemia developed in the National Institute for Pharmaceutical Research and Development (NIPRD). It is prepared from pepper seeds [Piper guineense Schum. & Thonn., Piperaceae], clove flower buds [Eugenia caryophyllata Thunb., Myrtaceae], caprium stem [Pterocarpus osun (L.) Craib., Fabaceae], sorghum leaves [Sorghum bicolor (L.) Moench. Poaceae], and "trona" The components were sourced from food dealers and herbalists prequalified as suppliers by the Institute's department of Medicinal Plant Research and Traditional Medicine (MPRTM), based on the criteria proposed by World Health Organization (WHO, 1998. Quality control methods for medicinal plant materials, pp. 1-115. Geneva: WHO) for the collection and handling of medicinal plant materials. The aim of the work is to establish limits for features that will influence decisions on the components. The paper describes and quantifies as per WHO guidelines of 1998 and British Pharmacopoeia (British Pharmacopoeia, 2004 . Volume IV. The Stationery Office Limited, London. Appendix II D, Atomic spectrophotometry: emission and absorption, pp. A143-145. Determination of pH, pp. A143-145; Appendix VL, Determination of pH Values, pp. A199-A200, 2004.), the most striking features of these components and demonstrates that all, except Eugenia caryophyllata, exist in more than one variety. The results, including the occasional presence of lead in trona, are discussed in the context of good manufacturing practice (GMP).