African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12488

Full Length Research Paper

Addition of grape extracts can enhance quality of natural seasonings by changing their physicochemical properties

Il-Doo Kim
  • Il-Doo Kim
  • Institute of Agricultural Science and Technology, Kyungpook National University, Daegu, South Korea.
  • Google Scholar
Sanjeev Kumar Dhungana
  • Sanjeev Kumar Dhungana
  • School of Applied Biosciences, Kyungpook National University, Daegu, South Korea.
  • Google Scholar
Piao Mei Zi
  • Piao Mei Zi
  • College of Food Science and Engineering, Qing Dao Agricultural University, Chanuang Road Chengyang District, Qingdeo, China.
  • Google Scholar
Jung-Won Lee
  • Jung-Won Lee
  • Department of Global Tourism Management, Hanbuk University, Gyeonggi-do, South Korea.
  • Google Scholar
Hye-Kyung Moon
  • Hye-Kyung Moon
  • School of Food Science and Biotechnology, Kyungpook National University, Daegu 702-701, Korea.
  • Google Scholar
Hwa-Seok Hwang
  • Hwa-Seok Hwang
  • Institute of Regional Development, Kyungpook National University, Daegu, South Korea.
  • Google Scholar
Dong-Hyun Shin*
  • Dong-Hyun Shin*
  • School of Applied Biosciences, Kyungpook National University, Daegu, South Korea.
  • Google Scholar


  •  Received: 14 September 2013
  •  Accepted: 24 March 2014
  •  Published: 09 April 2014

References

Aggarwal BB, Ahmad N, Mukhtar H (2002). Spices as potent antioxidants with therapeutic potential. In: Handbook of Antioxidants. Cadenas E, Packer L (eds.). Los Angeles, USA: CRC Press.
 
Blois MS (1958). Antioxidant determinations by the use of a stable free radical. Nat. 181: 1199-1200.
Crossref
 
Carlsen MH, Halvorsen BL, Holte K, Bohn SK, Dragland S, Sampson L, Willey C, Senoo H, Umezono Y, Sanada C, Barikmo I, Berhe N, Willett W, Phillips K, Jacobs D, Blomhoff R (2010). The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr. J. 9:3.
Crossref
 
 
Chi SP, Wu YC (2007). Spices and seasonings. In: Toldrá F (ed.). Handbook of Fermented Meat and Poultry. 1st ed. Iowa, USA: Blackwell Publishing. P: 87.
Crossref
 
Choi YJ, Kim IS, Lee KW, Kim GB, Lee NG, Cho YJ (1996). Available components of cooking drips, dark muscle, head and raw viscera from skipjack. J. Korean Fish. Soc. 29:701-708.
 
Chung SK, Osawa T, Kawakishi S (1997). Hydroxyl radical scavenging effects of spices and scavengers from Brown Mustard (Brassica nigra). Biosci. Biotechnol. Biochem. 61:118-123.
Crossref
 
Ekeanyanwu RC (2013). Evaluation of the crude protein and amino acid composition of Nigerian Monodora myristica (Ehuru). Pakistan J. of Nutr. 12(3):219-223.
Crossref
 
Francis FJ, Markakis PC (1989). Food colorants: Anthocyanins. Crit. Rev. Food Sci. Nutr. 28 (4): 273-314.
Crossref
 
Ernst E, Pittler MH (2000). Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials. Br. J. Anaesth. 84 (3):367-371.
Crossref
 
Je JY, Park PJ, Jung WK, Kim SK (2005). Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods. Food Chem. 91:15-18.
Crossref
 
Karppanen H, Karppanen PH, Karppanen PKML, Nevalainen MLS, Vaskonen T (2000). Food seasoning, food ingredients and food item compositions and method for their preparation. United States Patent No. 6136349. P. 12.
 
Kedage V, Tilak J, Dixit G, Devasagayam T, Mhatre M (2007). A study of antioxidant properties of some varieties of grapes (Vitis vinifera L.). Crit. Rev. Food Sci. Nutr. 47:175-185.
Crossref
 
Koedam A (1986). Volatile oil composition of Greek mountain tea (Sideritis spp.). J. Sci. Food Agric. 37 (7): 681-684.
Crossref
 
Lobo V, Patil A, Phatak A, Chandra N (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacogenomics Rev. 4(8):118-126.
Crossref
 
Marklund S, Marklund G (1974). Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47(3):469-474.
Crossref
 
Mueller M, Hobiger S, Jungbauer A (2010). Anti-inflammatory activity of extracts from fruits, herbs and spices. Food Chem. 122:987-996.
Crossref
 
Naidu KA, Thippeswamy NB (2002). Inhibition of human low density lipoprotein oxidation by active principles from spices. Mol. Cell. Biochem. 229:19-23.
Crossref
 
Özcan M (2004). Mineral contents of some plants used as condiments in Turkey. Food Chem. 84(3):437-440.
Crossref
 
Paur I, Carlsen MH, Halvorsen BL, Blomhoff R (2011). Antioxidants in herbs and spices: Roles in oxidative stress and redox signaling. In Benzie IFF, Wachtel-Galor S (eds.). Herbal Medicine: Biomolecular and Clinical Aspects. 2nd ed. Boca Raton, USA: CRS Press.
Crossref
 
Ranhotra GS, Leinen SD, Vinas MA, Lorenz KJ (1998). Nutritional profile of some edible plants from Mexico. J. Food Compost. Anal. 11:298-304.
Crossref
 
Ruggieroa A, Vitalini S, Burlini N, Bernasconi S, Iriti M (2013). Phytosterols in grapes and wine, and effects of agrochemicals on their levels. Food Chem. 141:3473-3479.
Crossref
 
Shan B, Cai YZ, Sun M, Corke H (2005). Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food Chem. 53:7749-7759.
Crossref
 
Shyu YS, Hwang LS (2002). Antioxidant activity of the crude extract of crude extract of lignan glycosides from unroasted Burma black sesame meal. Food Res. Int. 35:357-365.
Crossref
 
Skujins S (1998). Handbook for ICP AES (Varian Vista). A short guide to Vista series ICP-AES Operation. Varian Int. AG Zug, Version 1.0, Switzerland.
 
Son JH, Kim ID, Kim MO, Gaveh EA, Shin DH (2013). Quality characteristics of rice inoculated with Inonotus obliquus mycelia and incubated under different cultivating conditions. Afr. J. Biotechnol. 12(33):5131-5139.
 
Srinivasan K, Sambaiah K, Chandrasekhara N (2004). Spices as beneficial hypolipidaemic food adjuncts: A review. Food Rev. Int. 20:187-220.
Crossref
 
Tundis R, Loizzo MR, Menichini F (2010). Natural products as alpha-amylase and alpha glucosidase inhibitors and their hypoglycaemic potential in the treatment of diabetes: An update. Mini Rev. Med. Chem. 10(4):315-331.
Crossref
 
Vitalini S, Gardana C, Simonetti P, Fico G, Iriti M (2013). Melatonin, melatonin isomers and stilbenes in Italian traditional grape products and their antiradical capacity. J. Pineal Res. 54:322-333.
Crossref
 
Weingartner O, Bohm M, Laufs U (2008). Controversial role of plant sterol esters in the management of hypercholesterolaemia. Eur. Heart J. 30 (4):404-409.
Crossref
 
Yano Y, Satomi M, Oikawa H (2006). Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus. Int. J. Food Microbiol. 111(1):6-11.
Crossref
 
Young IS, Woodside JV (2001). Antioxidants in health and disease. J. Clin. Pathol. 54:176-86.
Crossref
 
Zheng W, Wang SY (2001). Antioxidant activity and phenolic compounds in selected herbs. J. Agric. Food Chem. 49 (11):5165-5170.
Crossref