Herbs and Spices

Aprilia Fitriani
 Herbs ?

Spices ?

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 International Standart Tests for Raw
Material
Volatile oil
• Food (V/O) • Adulterated
Cleanliness contamination determinatio identification
n
• Impurities level Moisture • Max. 12 %
Ash level
Content

Acid • Sand content • Related to Aw

Water
insoluble
availability
ash

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 International Standart Tests for Raw
Material

Microbiolog • numbers of a • filling retail

ical pathogen containers
measures Bulk
density

Pestiside • Pesticide levels

levels
• easier
dispersion in
Particle size
Mycotoxin • specifically the final food
levels aflatoxin and product
ochratoxin A

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 Types of Herbs and Spices
Fresh

• Short shelf life and stabillity

Dried

• Cheap, lack of its aromatic, more concentrated in their

nonvolatile

Extract

• Concentrated forms of spices, essential oil and oleoresin

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Functional Properties
Flavor
Deodorizing
Taste
Color
Antioxidant
Antimicrobial

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(Peter, K. V., 2000)

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(Peter, K. V., 2000)

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(Peter, K. V., 2000)

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(Peter, K. V., 2006)
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Essential oils?

Oleoresin?
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 Steam
destilation

Carbon Chlorinated
dioxide solvent
fermentation Extraction extraction

methods of
Essential
oil

Enzymatic
Hydrovcarbon
treatment and
extraction
fermentation

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Steam Destilation Process

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Steam Destilation Process

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Extraction methods of Essential oil
Destilasi uap

• Penggunaan suhu tinggi dapat merusak komponen

penting minyak atsiri

Distilasi solven

• Meninggalkan residu pelarut dalam ekstrak

Ekstraksi karbondioksida

• Tidak terdapat residu pelarut

• Minimal degradasi komponen volatil

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Influence Factor of Essential Oils
Composition

Intrinsic

• seasonal and genetic variations

Extrinsic

• Environmental aspects

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Naturally occurring mycotoxins in herbs
and spices
Jamur pemanenan
Mycotoxin  tidak hilang sampai proses

Faktor yang mempengaruhi: faktor internal dan eksternal.

Suhu optimum produksi toxin 25-30 oc, maksimal 48oC,

kecuali A. flavus (24 jam/ 36-30 jam)

Mycotoxin yang sering ditemukan: aflatoxin; fumonisisn;

ochratoxin A; mycophenolic acids; penitrem A; zearalenone;
dan trichothecenes

Deteksi mycotoxin: ELISA; TLC; HPLC; Fluorosence

Spectrofotometer
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Pencegahan dan kontrol kontaminasi
mycotoxin

Kontral pra panen

Pencegahan dan kontrol dengan Teknologi

(Proses termal; iradiasi; proses kimia; proses
bioteknologi)

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Proses Termal

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Proses kimia

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Pencegahan Kontaminasi
• Kontrol hama dan
Produksi
penyakit tanaman

Pemanenan • Proses pengeringan

• Pembersihan dan
On Farm pengeringan
Storage
• Penggunaan plastik

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Pencegahan Kontaminasi
• Penentuan material
Pengemasan kemasan
• Kondisi yang bersih

Penyimpanan • Rh 55-60%

• Pencegahan dari
Transportasi kerusakan
• Truck dengan pendingin

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 Pengemasan
• Plastik
Utuh/bubuk • MAP

• Kontainer buram
Oil • Glass
• Lingkungan suhu rendah

• Enkapsulasi
Oleoresin • Kontainer buram

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Aniseeds

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Aniseeds
1-4 % volatile oil

Coumarins
Myristinic
compounds

Flavonoid glycosides ± 50% carbohydrate

and other

± 8-16% lipids ± 18% protein

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Aniseeds
± 8-16% lipids

50—70 %
22 – 28% oleic acid
petroselinic acid

5 – 10% saturated fatty

acids mostly palmitic
5 – 9% Linoleic acid
acid

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 Anise Utilization

Flavouring agents

Anise oils

Essential oil of anise

Functional properties
of anise oil and
anethole

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 Toxicity and allergy
The most compound in anise :

Hepatotoxin and
Carcinogen

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 Toxicity and allergy

Aniseed May cause an allergic reaction

Should be avoided in dermatitis

or allergic skin condition

Patients with an
Spice-allergy
allergy to pollen

Skin-prick test with

Positive allergic reactions
anise extract

Consumed in
Nausea, vomitting, seizures and
excessive quantities
pulmonary edema
of anise oil

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 Quality and regulatory issues
Moisture limits 10% in whole and
in ground anise

Ash should be no greater than 6 %

Organic matter not more than 2%

Volatile oil of anise minimum 2%

Anise oil is a colourless to pale yellow

Having the characteristic odour and

taste of anise (84-93% trans-anethole)
and 0,5-6% estragole

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Cumin

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Cumin Oblong in shape

Thicker in the middle

Compressed laterally

3 – 6 mm long

Seed moisture less than 6% Resembling aniseeds

Total ash 7% Min. 2% volatile oil

1,5% Acid insoluble ash 2% foreign organic matter

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Cumin utilization Flavouring bread and other dishes

Added ground cumin to lemon based

marinades.

Added to olive oil when stir-frying

vegetables
To make various pickles in Iran,
Pakistan, India

Common flavour in confectionery,

meat, sausage and bread
manufacturing

Preservative in food processing

Functional properties

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Powderes seeds of Cumin

Yellowish-brown with aromatic

Slightly camphoraceous odour and

taste

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Cumin Oils

Pale yellow

Solubility (80% ethanol)

Cumin aldehyde 40 to 52%

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The King of The Spices

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Black Pepper

The most important, most popular, and

most widely used spices in the world

Extensive culinary uses for flavoring

and preserving processed foods

Important medicinally

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 Black Pepper Utilization

Improve flavour and preservation

of food

Functional Properties

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 Chemical Structure

Piperine that contributes the

pungency

The major pungent

component present in pepper

Volatile oil that is responsible for

the aroma and flavour

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Industrial Processing
White Pepper

Ground pepper

Pepper oil

Oleoresin

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 Ginger

•Rimpang bercabang, berwarna putih kekuningan, memiliki bau

harum dan memberikan sensasi pedas
•Pemberi rasa pedas : gingerols
•Oleoresin digunakana pada industri farmasi, sabun, kosmetik, dll
•Oleoresin : ginggerols dan shogaols
•Minyak atsiri : zingiberene, curcumene, philandren

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Lemongrass

•Golongan rumput-rumputan
•Terdapat senyawa geranial yang dapat berfungsi sebagai
antiserangga
•Digunakan sebagai pemberi flavor pada masakan

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 Clove

•Tanaman asli indonesia, identitas provinsi Maluku

•Beraroma wangi dan memiliki sensasi hangat
•Minyak atsiri: Eugenol, eugenol asetat ; antimikroba;
S.aureus, Salmonella enteritidis, produk turunan susu, ikan-
daging
•Dapat digunakan untuk mengurangimasalah pencernaan
dan juga sebagai aromaterapi

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 Garlic

•Tanaman umbi dengan bau yang sangat tajam karena

terdapat kandungan sulfur
•Allicin : bersifat sebagai antimikroba
•Sulfur alin : menyebabkan rasa getir
•Aliin & Allicin : antihipertensi & antikolestrol
•Minyak atsiri bawang putih : antiseptik & antimikroba

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 Cajuput

•Memiliki aroma yang wangi dan sedikit memberikan sensasi

hangat
•Minyak atsiri : Asthma, bronchitis, coughs, muscle aches, oily
skin, rheumatism, sinusitis, sore throat, spots.
•Senyawa penyusun utama : a-pinene, Bpinene, myrcene, a
terpinene, limonene, 1,8- cineole, y-terpinene, p-cymene,
terpinolene, linaolool, terpinen-4-ol, a-terpineol.

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Cinnamon

•Senyawa utama : cinnamaldehyde; memberikan rasa dan aroma

khas pada kayu
•Minyak atsiri & oleoresin : industri farmasi, kosmetik, rokok,
sabun, parfum
•Minyak atsiri digunakan untuk masalah pencernaan,
antihepertensi, aromatik dan rematik
•Eugenol, eugenol acetate, cinnamic aldehyde, benzyl benzoate

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