Antimicrobial Herb and Spice

Compound in Food

A Research Paper Presented to

Science and Technology Department

University of Batangas

Highschool Department

In Partial FulFillement on the

Requirements For Research in Physics

Presented to:

Mrs. Gloria Claveria

Presented by:

Marideth Arquero

IV-3 SHS

2010

ACKNOWLEDGEMENT

The researchers would like to express their sincere appreciation to those people

who made this research possible.

To the staff of the school main library, for conveying them to a wide range

of resources on the library stack.

Mrs. Gloria Claveria, research, for the encouragement, together with their

other classmates that they can make this research possible. For teaching about

the things they need to know.

To their classmates, for sharing their vast knowledge about research

related to the topic and giving them self-reliance that they can make this research

completely tolerable.

To their parents, for giving them life in the first place, for educating them

with aspects, for unconditional support and encouragement to pursue their

interests.

Last but not the least, to Almighty God, they “thank you” for giving them

strength to make this research credible and guiding them on their everyday life

that they can do this and persuading them that they can do this austerely and

that their research should always be useful and serve good purposes for all

humankind.

The researcher

ii

TABLE OF CONTENTS

Title Page……………………………….………………………………………. i

Acknowledgements. …………………………………………………………… ii

Table of Contents……………………………….……………………………… iii

Abstract………………………………………………..………………………… v

CHAPTER

I. The Problem

Introduction……………………………….……………………….. 1

Statement of the Problem……………………………….……….. 3

Scope and Delimitation……………………………….……………4

Hypothesis……………………………….………………………….4

Significance of the Study……………………………….………… 5

Conceptual Framework…………………………………………… 6

Definitions of Terms……………………………….……………… 7

II. Related Literature and Studies

Related Literature and Related Studies ……………………..… 9

III. Methods and Procedures

Research Design ……………………………………………….... 25

Materials…………………………………………………………… 26

iii

Procedures……………………………………………………….. 26

IV. Analysis, Interpretation, and Presentation

Analysis, Interpretation, and Presentation …………………… 28

IV. Summary, Conclusion, and Recommendation

Summary of Findings ……………………………………..……. 29

Conclusions ………………………………………………...…… 31

Recommendations ………………………………………..….… 32

VI. Bibliography…………………………………………….……..…… 34

iv

ABSTRACT

Microorganisms differ in their resistance to a given spice or herb. The

effect of a spice or herb may be inhibitory or germicidal. Spices and herbs harbor

microbial contaminants. Spices and herbs may serve as substrates for microbial

growth and toxin production. Amounts of spices and herbs added to foods are

generally too low to prevent spoilage by microorganisms. Nutrients present in

spices / herbs may stimulate growth and/or biochemical activities of

microorganisms. Thus, food product safety and shelf life depend in some part on

the type, quantity, and character of spices and herbs added to the products.

Essential from herbs and spice oils possess interesting antimicrobial properties

which may be useful for practical purposes. Furthermore essential oils may play

a role in some biological interactions.

v

CHAPTER 1

THE PROBLEM

Introduction

Spices and herbs have been used for thousands of centuries by many

cultures to enhance the flavor and aroma of foods. Early cultures also recognized

the value of using spices and herbs in preserving foods and for their medicinal

value. Scientific experiments since the late 19th century have documented the

antimicrobial properties of some spices, herbs, and their components.

The history of herbs and spices is as long as the history of mankind.

People have used these plants since earliest times. No other commodity has

played a more pivotal role in the development of modern civilization as spices.

Some herbs have the power to change our physiological functioning, they have

revolutionized medicine, created fortunes for those who grow process and treat

them. Herbs have changed the course of history and in economic terms have

greater importance as ingredients in food and medicine, perfumery, cosmetics

and garden plants. The term ‘herb’ has more than one definition. In the most

generally accepted sense, herbs are plants valued for their medicinal and

aromatic properties and are often grown and harvested for those unique

properties. In most parts of the world, herbs and spices are grown mainly as field

crops or on a small scale as a catch-crop among vegetables and ornamentals as

they were thousands of years ago. Many plant-derived antimicrobial compounds

have a wide spectrum activity against bacteria, fungi and mycobacteria and this

had led to suggestions that they could be used as natural preservatives in foods.

Herbs and spices have tremendous importance in the way of life, as

ingredients in food, alcoholic beverages, medicine, perfumery, cosmetics,

coloring and also garden plants. They also have antioxidant, antimicrobial,

pharmaceutical and nutritional properties.

An antimicrobial is a substance that kills or inhibits the growth of

microorganisms such as bacteria, fungi, or protozoans. Antimicrobial herbs and

spices have a unique ability to destroy and inhibit the growth of disease-causing

microorganisms. Herbal spices are important sources of antimicrobials, and the

use of spices, their essential oils or active ingredients controlling microbial growth

in food materials constitutes an alternative approach to chemical activities.

Essential oils extracted from spices and herbs are generally recognized as

containing the active antimicrobial compounds. Some of the spice essential oils

are highly inhibitory to selected pathogenic and spoilage micro-organisms. The

fractionation of essential oils and further application help to improve the level of

activity in some cases. Of the various herbal spices, oregano and thyme show

the highest antimicrobial activity. Carvacrol, present in the essential oils of

oregano and thyme, has been proved to be the most important fungitoxic

compound.

Herbs and spices are among the most versatile and widely used

ingredients in food processing. As well as their traditional role in flavoring and

coloring, they have increasingly been used as natural preservatives and for their

potential health-promoting properties.

Antimicrobial herbs and spices have a unique ability to destroy and inhibit

the growth of disease-causing microorganisms. Herbal spices are important

sources of antimicrobials, and the use of spices, their essential oils or active

ingredients controlling microbial growth in food materials constitutes an

alternative approach to chemical activities.

At present, herbs and spices are widely used all over the world. The

purpose of this investigation is to identify the different antimicrobial herbs and

spices compound in food, as well as their health benefits and effects. The

Researcher desire is to know the compound and components of herbs and spice

for antimicrobials that has health benefits.

Statement of the Problem

This Research Paper aims to know Antimicrobial Herb and Spice Compound

in Food.

Specifically it aims to answer the following question:

1. What are the components of Antimicrobial Herb and Spice compound in

food?

2. What are the antimicrobial activities of essential oil in the herb and spice?

3. What are the effects of antimicrobial herbs and spices?

Scope, Limitation and Delimitation

This Research study was limit and conducted at University of Batangas

High school Department of the school year 2010.

The coverage if this study is on Antimicrobial Herb and Spice compound in

food and also the components of the compounds in herbs and Spices.

Specifically, what does the components of the compounds in herbs and spice do,

also included are the effects of these components. How do they become

antimicrobials because of the compounds? Also the background of the

antimicrobial herb and spice compound in food. Antimicrobial herbs and spices

compound have unique ability to destroy and inhibit the growth of disease-

causing microorganisms. The common herbs and spice compound in food that is

Antimicrobial.

The limitation of this study, Antimicrobial Herb and Spice Compound in

food is until the common herbs and spice in the Philippines that are antimicrobial,

components of herbs and spices and also the effects of their components and

also how they become antimicrobials.

Hypothesis

The Antimicrobial herbs and spices have different components and

properties that affect antimicrobial activity in herbs and spices and in the food.

Significance of the Study

This study hopes to make different contributions to the following:

DOST (Department of Science and Technology). This study could help DOST in

giving more information and knowledge to people who are part of this

department. The information that will be gathered about antimicrobial herb and

spice compound in food will be added. There will be more information for people

of the department.

UB Admin. This will be of help to the UB admin, by giving and comparing to other

researches done by previous researchers to find similarities and differences with

their study. There would be added knowledge and information to the admins and

other people.

UB Teachers. This will give teachers information and knowledge about

antimicrobial herb and spice compound in food. Also they can find others topics

to be researched and they could inform and teach in to their students.

UB Students. This will give students information and knowledge about the food

they eat that has antimicrobial herb and spice compound in food. They will be

informed of the things they may be interested and be aware of the food they eat.

Future Researchers. This study will contribute to the future researchers. It will

give knowledge to the future researchers. It will help them with the use of the

information’s gathered in the study. They can find topics that they can research

and things that they are interested.

Conceptual Frame work

The basis for conceptualizing The Antimicrobial Herb and Spice

Compound in food’ inclusion to components and properties of the antimicrobial

herb and spice is to provide an option window easy understanding of the steps

and materials to be made by the researchers. Knowing the methods to be used

in doing the research in Antimicrobial herb and Spice is much more convenient.

The main focus is on the different components, properties and antimicrobial

activity of the antimicrobial herb and spice compound in food.

INPUT PROCESS OUTPUT

Different

antimicrobial herbs

and spices with

different

components and

properties

Data Gathering

Experimentation

Observation

The Antimicrobial

Herb and Spice

Compound in food

In food spoilage

Definition of Terms

The following terms are defined for the readers’ better understanding:

Aroma. This term refers to the fragrance or flavor. It is a chemical compound that

has smell or odor. (http://en.wikipedia.org/wiki/Odor)

Antimicrobial. This term refer to as a substance that kills or inhibits the growth

of microorganisms, such as bacteria, fungi or protozoans.

(http://en.wikipedia.org/wiki/Antimicrobial)

- In this study, this term refers to the substance that prevents food spoilage

Essential Oils. This term also refers to as the concentrated, hydrophobic liquid

containing volatile aroma compound from plants

(en.wikipedia.org/wiki/Essential_oil).

- this study, this term refers to as the active ingredient in controlling

microbial growth in food materials.

Herb. In this study, this term refers to as a plant that is valued for flavor, scent,

medicinal or other that its food value. Herbs are used in cooking, as medicines,

and for spiritual purposes (en.wikipedia.org/wiki/Herb).

- this the study Herbs is used as source of flavor scent and essential oil

Microbial Growth. This term refers to the number of cells, not the size of the

cells. Also maybe referring to as occurring in different ways under circumstances

(www.ivcc.edu/nett/powerpoints/Chapter%206.ppt).

Microorganism. This term refers to an organism that is microscopic that cannot

be seen by the naked eye. Microorganisms are very diverse, they include

bacteria, fungi, protists, protozoans and viruses

(en.wikipedia.org/wiki/Microorganism).

- this study, this term refers to as organism that causes food spoilage and

organism that prevents food spoilage

Spice. This term also refers to as dried seed, fruit, root, bark or vegetative

substance used in nutritionally insignificant quantities as a food additive for flavor

and color (en.wikipedia.org/wiki/Spice).

- this study, this term refers to as the plants or as a preservative that kills

harmful bacteria or prevents their growth.

CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

Review of Related Literature

The term “herb” has many definitions. It is often defined botanically as an

annual, biennial or perennial that does not produce persistent woody tissue. This,

however, would leave out many aromatic trees and shrubs that are often used as

herbs. A broader definition might be any plant or plant part that is used for its

culinary, cosmetic, medicinal or aromatic qualities. Spices tend to be more

aromatic or fragrant than herbs and have a pungent taste. Spices are generally

produced from flowers, fruit, seeds, roots or bark, while herbs are generally made

of fresh or dried leaves, although there are some exceptions.

(http://aces.nmsu.edu/pubs/_h/h-221.pdf)

Throughout the years numerous investigations concerning the inhibition of

microorganisms by spices, herbs, their extracts, essential oils and various

constituents have been reported. Many of these materials possess significant

antimicrobial activity, which in many cases is due primarily to a particular

constituent. Interpretation and comparison of results of various studies is

complicated by variations in the methodology used for the determination of

antimicrobial activity. The antimicrobial activity varies depending on the

microorganism, the spice or herb and the test medium. These and other factors

are examined in the light of their effect on the outcome of the test method.

The aromatic, medicinal and flavoring characteristics of herbs have been

prized by humans for more than 4,500 years. Wormwood, elderberry, hemlock

and other herbs were used by the ancient Egyptians as early as 1600 B.C.

Although most herbs are used primarily for cooking and as scents to enhance our

environment, a resurgent interest has occurred in medicinal uses of herbs and

their decorative qualities in an edible ornamental garden.

(http://aces.nmsu.edu/pubs/_h/h-221.pdf)

Farag et al., (1989), Ramadan et al., (1972), Conner and Beuchat (1984)

a,b; Galli et al., (1985) states that Herbs and spices are used widely in the food

industry as flavours and fragrances. However, they also exhibit useful

antimicrobial and antioxidant properties. Many plant-derived antimicrobial

compounds have a wide spectrum of activity against bacteria, fungi and

mycobacteria and this has led to suggestions that they could be used as natural

preservatives in foods. Reported by Wilkins and Board (1989), Although more

than 1300 plants have been reported as potential sources of antimicrobial agents

such alternative compounds have not been sufficiently exploited in foods to date.

Since ancient times, spices and herbs have not been consciously added

to foods as preservatives but mainly as seasoning additives due to their aromatic

properties. Although the majority of essential oils from herbs and spices are

classified as Generally Recognized As Safe (GRAS) Kabara (1991) states that

their use in foods as preservatives is limited because of flavor considerations,

since effective antimicrobial doses may exceed organoleptically acceptable

levels.

According to Parry (1969), Rosengarten (1973), Andi et al., (1997), wars

have been fought and lands conquered for the sake of these plants. Even today

we continue to depend on herbs and spices for many of our newest medicines,

chemicals and flavours and they are used in culinary preparations, perfumery

and cosmetics. Many medicinal herbs are also food, oil and fibre plants and have

always been grown for a range of purposes

Herbs and spices actually add more than just color and flavor, they also

increase nutrient density, antioxidant activity, suppress certain cancers, exhibit

antibacterial activity, increase your metabolism, reduce blood glucose and blood

fat levels, as well as blocking the formation of AGEs (advanced glycation end

products), agents that cause inflammation and aging.

http://ezinearticles.com/?Spice-it-Up---Improve-Your-Health-With-Herbs-and-

(Spices&id=1953384)

The objective of using fresh, natural, whole foods is to create healthful

meals that provide you with energy, vitality, improved immunity and resistance to

disease. If you are in the process of gradually introducing your family to this

healthier way of eating, using herbs and spices to enhance the color and flavor of

your meals may just be your secret weapon for enticing finicky eaters to try

something new! Once your taste buds are sensitized to the flavors of real food

once again, junk food and processed, packaged "fake" foods will lose their

appeal.

Before we get into each specific spice or herb, here are some general

benefits: To inhibit inflammation caused by high blood sugar as well as diabetic

tissue damage use cinnamon, cloves, allspice, apple pie spice, pumpkin pie

spice, marjoram, thyme and sage. To bump up antioxidant activity try cloves,

cinnamon, coriander, pepper, ginger, garlic, mint, oregano, parsley, sage, lemon

balm, marjoram, cumin and onion. Great inflammation fighters are rosemary,

black pepper, cumin, cloves, cinnamon, sage, turmeric and basil.

http://ezinearticles.com/?Spice-it-Up---Improve-Your-Health-With-Herbs-and-

(Spices&id=1953384)

Reporded by Meng et al., (1998), Perreten et al., (1998) Stermitz et al.,

(2000), the increasing antibiotic resistance of some pathogens that are

associated with foodborne illness is another concern. Accordant with Smid and

Gorris, (1999), Consumers are also concerned about the safety of foods

containing synthetic preservatives. Therefore, there has been increasing interest

in the development of new types of effective and nontoxic antimicrobial

compounds. There is growing interest in using natural antibacterial compounds,

such as extracts of spices and herbs, for food preservation.

In Accordant with Beuchat (1994), Nakatani (1994), Cutler (1995), Spices

and herbs have been added to foods since ancient times, not only as flavoring

agents, but also as folk medicine and food preservatives. In addition to imparting

characteristic flavors, certain spices and herbs prolong the storage life of foods

by preventing rancidity through their antioxidant activity or through bacteriostatic

or bactericidal activity (Beuchat and Golden, 1989). According to Smid and

Gorris (1999) Spices and herbs and their constituents are generally recognized

to be safe, either because of their traditional use without any documented

detrimental impact or because of dedicated toxicological studies. Stated by Lis-

Balchin and Deans, (1997), Being natural foodstuffs, spices and herbs appeal to

many consumers who question the safety of synthetic food additives. Some

spices and herbs used today are valued for their antimicrobial activities and

medicinal effects in addition to their flavor and fragrance qualities. The extracts of

many plant species have become popular in recent years and attempts to

characterize their bioactive principles have gained momentum for varied

pharmaceutical and food processing applications. The antimicrobial activities of

plant extracts form the basis formany applications, including rawand processed

food preservation, pharmaceuticals, alternative medicines and natural therapies.

Many of the species and herbs used today were known to the people of

the ancient cultures of throughout the world,and they were valued for their

preservative and medicinal powers besides their flavor and odor qualities. How

the ancients obtained their knowledge we do not know, but modern research has

shown that many of their ideas valid. Scientific experiments on the antimicrobial

properties of spices, herbs and their components have been documented in the

late 19th century and interest continues to the present (Corran and Edgar 1933;

Fabian et al. 1939; Webb and Tanner 1945; Dold and knapp 1948; Maruzzella

and Freundlich 1959; Beuchat 1976; Zaika and Kissinger 1979; Hitoko et al.

1980; Mabrouk and El-Shayeb 1980; Shelef et al. 1980; Azzouz and Bullerman

1982; Ueda et al.1982; Zaika et al. 1982; Deibef and Banwart 1984). It was also

recognized quite early that the antiseptic power of spices and herbs resides in

the essential oils and in some cases attributed to major components of the oils.

Most of the published reports deal with the effect of the essential oils of spices

and herbs on a variety of microorganisms (Collier and Nitta 1930; Blum and

Fabian 1943; Kellner and Kober 1954; Maruzzella and Hentry 1958; Maruzella

1983)

Among of earliest reports is that of Chamberland (1887), who tested over

100 essential oils. He found that cinnamon oil vapor was letal to spores of

Bacillus anthracis and that in contact with the test medium other oils,notably

oregano oil, were also active. Interest in these botanicals was undoubtedly

prompted by the desire to find antiseptic and disinfectant substances from natural

sources, the idea being that these would be safer than synthetic antimicrobials.

This consideration remains important today, particularly among researchers in

developing countries.

A laboratory study on the effect of spices on food preservation was first

made by Hoffman and Evans (1911), although they stated that “it is a matter of

common knowledge’” that spices have a role in the preservation of food. Hoffman

and Evans (1911) found that cinnamon, mustard and clove were useful in

preserving apple sauce. All spice and nutmeg had some preservative powers,

while ginger, black pepper and cayenne pepper had no activity. They used pure

cultures of yeasts and bacteria but relied on chance inoculation of molds. They

attributed the antimicrobial activity of spices to their essential oils and showed

that cinnamaldehyde and eugenol were more inhibitory than benzoic acid.

According to Bachmann (1916) Although in laboratory experiments many

spices and herbs were shown to possess significant antimicrobial properties,

nevertheless it soon became evident that at the levels normally used for flavoring

food these materials were not very effective as preservatives. Stated by Hoffman

and Evans (1911), Bachmann (1916), Bullarman (1974), However, under some

circumstances, a spice or its active component could be used in low

concentration to control microorganisms in food without impairing flavor. Recently

Shelef (1983) reviewed the antimicrobial activity of spices in microbiological

growth media and in food systems

Reported by Pamela (1987), Ravindran et al., (2002), Herbs and spices

have tremendous importance in the way we live, as ingredients in food, alcoholic

beverages, medicine, perfumery, cosmetics, colouring and also as garden plants.

Spices and herbs are used in foods to impart flavour, pungency and colour. They

also have antioxidant, antimicrobial, pharmaceutical and nutritional properties. In

addition to the known direct effects, the use of these plants can also lead to

complex secondary effects such as salt and sugar reduction, improvement of

texture and prevention of food spoilage. The basic effects of spices when used in

cooking and confectionery can be for flavouring, deodorizing/masking, pungency

and colouring (Table 1.1). They are also used to make food and confectionery

more appetizing and palatable. Some spices, such as turmeric and paprika, are

used more for imparting an attractive colour than for enhancing taste. The major

colour components of spices are given in Because of their antioxidant and

antimicrobial properties, spices have dual function – in addition to imparting

flavour and taste, they play a major role in food preservation by delaying the

spoilage of food. Many herbs and spices have been used in cosmetics,

perfumery and beauty and body care since ancient times. The toiletries and allied

industries use spices and herbs and their fragrant oils for the manufacture of

soaps, toothpastes, face packs, lotions, freshness sachets, toilet waters and hair

oils. They are essential ingredients in beauty care as cleansing agents, infusions,

skin toners, moisturizers, eye lotions, bathing oils, shampoos and hair

conditioners, cosmetic creams, antiseptic and anti tanning lotions and creams,

improvement of complexion and purifying blood. Spices form an important

component in quite a few alcoholic beverages and beers

Table 1.1

Basic function Major function Subfunction

Flavouring Parsley, cinnamon, allspice, dill, mint, tarragon, cumin, marjoram, star anise, basil, anise, mace, nutmeg, fennel, sesame, vanilla, fenugreek, cardamom, horseradish, Japanese pepper, saffron, celery

Garlic, onion, bay leaves, clove, thyme, rosemary, caraway, sage, savory, coriander, pepper, oregano, ginger, leek, mustard

Deodorizing/ masking Garlic, savory, bay leaves, clove, leek, thyme, rosemary, caraway, sage,oregano, onion, coriander

Pungency Garlic, savory, bay leaves, clove, leek, thyme, rosemary, caraway, sage, oregano, onion, coriander, Japanese pepper, mustard, ginger, horseradish, red pepper, pepper

Parsley, pepper, allspice, mint, tarragon, cumin, star anise, mace, fennel, sesame, cardamom, mustard, cinnamon, vanilla, horseradish, Japanese pepper, nutmeg, ginger

Colouring Paprika, turmeric, saffron

Source: Ravindran et al. (2002).

Herbs and spices have been used for generations by humans as food and

to treat ailments. Scientific evidence is accumulating that many of these herbs

and spices do have medicinal properties that alleviate symptoms or prevent

disease. A growing body of research has demonstrated that the commonly used

herbs and spices such as garlic, black cumin, cloves, cinnamon, thyme,

allspices, bay leaves, mustard, and rosemary, possess antimicrobial properties

that, in some cases, can be used therapeutically. Other spices, such as saffron, a

food colorant; turmeric, a yellow colored spice; tea, either green or black, and

flaxseed do contain potent phytochemicals, including carotenoids, curcumins,

catechins, lignan respectively, which provide significant protection against

cancer. (http://www.ncbi.nlm.nih.gov/pubmed/15180577)

Herbs and spices have been an essential factor in health care through the

ages in all cultures. They are prepared in number of ways to extract their active

ingredients for internal and external use. There are a number of different systems

of herbal medicine, the most important of which are Chinese and Indian

(Ayurvedic) systems of medicine. All spices are medicinal and are used

extensively in indigenous systems of medicine. Some of the important uses of

major medicinal spices in Ayurveda, according to Mahindru (1982), Extracts from

herbs and spices are used as infusions, decoctions, macerations, tinctures, fluid

extracts, teas, juices, syrups, poultices, compresses, oils, ointments and

powders. Many medicinal herbs used in Ayurveda have multiple bioactive

principles. It is not always easy to isolate compounds and demonstrate that the

efficacy can be attributed to any one of the active principles. However, the active

principles and their molecular mechanism of action of some of the medicinal

plants are being studied.

Stated by Brown (1995), De Guzman and Sienonsma (1999) Active plant

constituents, Herbs and spices are rich in volatile oils, which give pleasurable

aromas. In addition, herbs may contain alkaloids and glycosides, which are of

greater interest to pharmacologists. Some of the main active constituents in

herbs are as follows

• Acids – these are sour, often antiseptic and cleansing.

• Alkaloids – these are bitter, often based on alkaline nitrogenous compounds.

They affect the central nervous system and many are very toxic and addictive.

• Anthraquinones – these are bitter, irritant and laxative, acting also as dyes.

• Bitters – various compounds, mainly iridoides and sesquiterpenes with a bitter

taste thatincreases and improves digestion.

• Coumarines – are antibacterial, anticoagulant, with a smell of new-mown hay.

• Flavones – these are bitter or sweet, often diuretic, antiseptic, antispasmodic

and antiinflammatory. Typically yellow, and present in most plants.

• Glycosides – there are four main kinds of glycosides. cardiac: affecting heart

contractions; synogenic: bitter, antispasmodic sedative, affecting heart rate and

respiration; mustard oil: acrid, extremely irritant; sulphur: acrid, stimulant,

antibiotic.

• Gums and mucilages – these are bland, sticky or slimy, soothing and

softening.

• Saponins – are sweet, stimulant hormonal, often anti-inflammatory, or diuretic,

soapy in water.

• Tannins – are astringent, often antiseptic, checking bleeding and discharges.

• Volatile oils – are aromatic, antiseptic, fungicidal, irritant and stimulant.

Antimicrobial properties, Herbal spices are important sources of

antimicrobials, and the use of spices, their essential oils or active ingredients for

controlling microbial growth in food materials constitutes an alternative approach

to chemical additives.

Some of the spice essential oils (individual or combinations) are highly

inhibitory to selected pathogenic and spoilage micro-organisms. The fractionation

of essential oils and further application help to improve the level of activity in

some cases. The optical isomers of carvone from Mentha spicata and Anethum

sowa (Indian dill) were more active against a wide spectrum of human

pathogenic fungi and bacteria than the essential oils as such. Mixing compounds

such as carvacrol and thymol at different proportions may exert total inhibition of

Pseudomonas aeruginosa and Staphylococcus aureus. The inhibition is due to

damage in membrane integrity, which further affects pH homeostasis and

equilibrium of inorganic ions. Such knowledge on the mode of action helps spice

extracts/ingredients to be applied successfully in foods. Also, application of active

ingredients instead of essential oil will not change the food’s flavour very much.

Plant extracts or seed diffusates could be used for the control of seed-

borne pathogens and can be a substitute for costly chemicals for seed treatment.

Plant extracts of pimento can be used for controlling fungal growth during storage

of wheat grains. Likewise, the seed diffusates of Anthem graveolens and

Coriandrum sativum gave a high level of growth inhibition against seed-borne

fungi such as Alternaria alternata and Fusarium solani. Of the various herbal

spices, oregano and thyme show the highest antimicrobial activity. Carvacrol,

present in the essential oils of oregano and thyme, has been proved to be the

most important fungitoxic compound. The activity of herbal spices against fungi

and bacteria and the mode of application are given in Table 1.2.

Table 1.2 Antimicrobial activities of Herbal Spices

Source: Handbook of herbs and spices Volume 2 Woodhead Publishing in Food Science and Technology (2004)

Microbial Contamination of Spices, Spices and herbs may be

contaminated because of conditions in which they were grown and harvested.

Spores of both Clostridium perfringens and Bacillus cereus have been found to

be present in spices and herbs Kneifel, W. and Berger, E.(1994); Pafumi, J.

(1986). Contaminated spices have been reported to have been causes of

foodborne illness and spoilage. Fewer microorganisms are present in spices with

higher antimicrobial activity such as sage, cloves, and oregano. However, all

spices and herbs should be cleaned and decontaminated with ethylene oxide,

irradiation, or other acceptable methods Giese, J. (1994).

Antimicrobial Compounds in Spices and Herbs , Essential oils extracted

from spices and herbs are generally recognized as containing the active

antimicrobial compounds. Table 1.3 is a list of the proximate essential oil content

of some spices and herbs and their antimicrobial components.

Table 1.3 Antimicrobial Components of Spices and Herbs*

Spice / Herb 

Proximate Essential Oil Content (%)

 Antimicrobial Component(s) 

Garlic  0.3 - 0.5  Allicin 

Mustard  0.5 - 1.0  Allyl isothiocyanate 

Cinnamon  0.5 - 2.0 Cinnamaldehyde, Eugenol 

Cloves  16 - 18 Eugenol 

Sage  0.7 - 2.0  Thymol, Eugenol 

Oregano  0.8 - 0.9 Thymol, Carvacrol 

* Adapted from Shelef (Shelef, L. A. 1983. Antimicrobial effects of spices. J. Food

Safety. 6 29-44.

Allicin and allyl isothocyanate are sulfur-containing compounds. Allicin,

isolated from garlic oil, inhibits the growth of both gram-negative and gram-

positive bacteria. Sulfur-containing compounds are also present in onions, leeks,

and chives. Eugenol, carvacrol, and thymol are phenol compounds and, as Table

1.3 indicates, are found in cinnamon, cloves, sage, and oregano. The essential

oil fraction is particularly high in cloves, and eugenol comprises 95% of the

fraction. The presence of these compounds in cinnamon and cloves, when added

to bakery items, function as mold inhibitors in addition to adding flavor and aroma

to baked products. Paster et al.(1995) have shown that essential oils of oregano

and thyme (which contain carvacrol and thymol) are effective as fumigants

against fungi on stored grain. These investigators have proposed using them as

an alternative to chemicals for preseving stored grains.

There are many spices commonly used around the world in various

combinations. The following is a partial list:

Allspice is the dried, unripened fruit of a small evergreen tree, the Pimenta

Dioica.

Anise is the flavor that give licorice its distinctive taste.

Basil comes in several varieties, including sweet and lemon.

Bay leaves are often put into a savory dish for flavor, but not eaten.

Black Pepper is one of the most commonly used spices in the world.

Caraway seeds are said to taste like a cross between dill and anise.

Celery seed comes from a plant that is related to the celery plant we

commonly use in dishes.

Chervil is frequently used in French and European cuisine, generally for

savory dishes.

Chives taste like a mild and crispy green onion, but they can also be used

dried.

Cilantro is a leafy plant related to parsley that is a common ingredient in

Mexican and Asian cooking.

Cinnamon graces many western desserts and candies. It is also thought

to be a very healthy spice.

Cloves come from little flowerettes, and get their name from the French

who thought they looked like nails.

Coriander comes from the seed of the cilantro plant.

Cumin is a spice that is a common ingredient in chili powder.

Dill can often be found flavoring pickles.

Ginger comes from a root and is often classed as both an herb and a

spice. It is a vital ingredient in pumpkin pie.

Mace comes from the same plant that produces nutmeg and can be used

as a substitute in the absence of nutmeg.

Marjoram is a species of oregano, but has a milder, sweeter flavor.

Mint is a leafy perennial that finds its way mainly into sweet dishes.

Mustard comes from the seed of a bush and is often made into a sauce.

Nutmeg is a popular spice for sweet desserts.

Oregano was an import to the United States from Italy after the United

States fought the Germans over the mountainous country-side in World War

II.

Paprika is made from dried and crushed sweet red peppers.

Parsley is a ubiquitous herb and is often used as a garnish.

Poppy Seeds come from the seed of the poppy flower. They are often

used on rolls and lemon cakes and muffins.

Red Pepper is made from dried and crushed hot peppers.

Rosemary is the leaf of a small evergreen shrub. It is often used to spice

chicken and other fowl.

Saffron is the dried yellow stigmas of a crocus plant. Harvesting of this

spice is very labor intensive making it expensive.

The sage that we use as a spice is not the same as the sage that is found

in the American west. It is only a distant cousin.

Savory has a peppery flavor and blends well with other spices.

Legend had it that tarragon could heal the bites of dragons.

Thyme comes from the mint family. It is often used in chicken and fish

dishes.

Turmeric is a bright yellow spice and is a common and distinctive

ingredient in curry.

Vanilla has only recently been considered a bland spice. It is a common

flavoring in many products and dishes from ice cream to tapioca pudding.

(http://www.indepthinfo.com/spices/)

CHAPTER 3

RESEARCH METHODS AND PROCEDURES

This Chapter deals with the research design of the study, the materials

and equipments used, the procedures and the methods of data gathering.

Research Design

The descriptive method of research was used for this study. To define the

descriptive type of research, Creswell (1994) stated that the descriptive method

of research is to gather information about the present existing condition. The

emphasis is on describing rather than on judging or interpreting. The aim of

descriptive research is to verify formulated hypotheses that refer to the present

situation in order to elucidate it. The descriptive approach is quick and practical in

terms of the financial aspect. Moreover, this method allows a flexible approach,

thus, when important new issues and questions arise during the duration of the

study, further investigation may be conducted.

In this study, the descriptive research method was used so as to identify

the antimicrobial herb and spice compound in food and also their significant

effects. The antimicrobial properties of herbs and spice was recognized. The

researcher opted to use this research method considering the objective to obtain

first hand data from the respondents. The descriptive method is advantageous

for the researcher due to its flexibility; this method can use either qualitative or

quantitative data or both, giving the researcher greater options in selecting the

instrument for data-gathering. The aim of the research is to determine the

antimicrobial properties so herbs and spices, and their components.

Materials

100 ml sterile distilled water

Food/ Beverage

Autoclave

Sterilized Disk of Filter Paper

Cup

Paper disk

Spice

Herb

Filter Paper

Mortar and Pestle

Flask

Bunsen Burner

Procedures

To test for antimicrobial activity in a liquid medium, serial dilutions of a

spice or its component are prepared in a nutrient medium which are then

inoculated with the test microorganism. After a period of incubation at a suitable

temperature, the number of surviving microorganisms is determined. The

antimicrobial activity of the spice may be expressed in terms of maximum dilution

at which microbial growth inhibited. For example, Collier and Nitta (1930) tested

various essential oils against several species of bacteria. Oils of cardamom,

cinnamon, mustard, clove and thyme were active at high dilutions, cinnamon oil

being the most inhibitory. Oils of ginger and black pepper had very little

antibacterial activity even at dilutions of one to 100. Gonococci were the most

sensitive, while Escherichia coli was quite resistant to the essential oils.

CHAPTER 4

ANALYSIS, PRESENTATION AND INTERPRETATION

This chapter presents the tables, data, analysis and interpretation of data

related to the study

Table 1

Antimicrobial Effectiveness of Spices and Herbs

Spices and Herbs Inhibitory Effect

Cinnamon, cloves, mustardStrong

Allspice, bay leaf, caraway, coriander, cumin,

oregano, rosemary, sage, thyme

Medium

Black pepper, red pepper, gingerWeak

Table 1entitiled Antimicrobial Effectiveness of Spices and Herbs describes

the relative antimicrobial effectiveness of some spices and herbs. It shows the

inhibitory effect of the particular herb and spice how strong or weak the’r

effectiveness.

CHAPTER 5

SUMMARY, CONCLUSIONS AND RECOMMENDATION

This chapter presents the summary of findings, conclusions and

recommendations of the study

Summary of Findings

Statement of the Problem

This Research Paper aims to know Antimicrobial Herb and Spice Compound

in Food.

Specifically it aims to answer the following question:

1. What are the components of Antimicrobial Herb and Spice compound in

food?

2. What are the antimicrobial activities of essential oil in the herb and spice?

3. What are the effects of antimicrobial herbs and spices?

In this study, the descriptive research method was used so as to identify

the antimicrobial herb and spice compound in food and also their significant

effects. The antimicrobial properties of herbs and spice were recognized. The

researcher opted to use this research method considering the objective to obtain

first hand data from the respondents. The descriptive method is advantageous

for the researcher due to its flexibility; this method can use either qualitative or

quantitative data or both, giving the researcher greater options in selecting the

instrument for data-gathering.

Antimicrobial Components of Spices and Herbs, essential oils extracted from

spices and herbs are generally recognized as containing the active antimicrobial

compounds. Allicin and allyl isothocyanate are sulfur-containing compounds.

Allicin, isolated from garlic oil, inhibits the growth of both gram-negative and

gram-positive bacteria. Sulfur-containing compounds are also present in onions,

leeks, and chives. Eugenol, carvacrol, and thymol are phenol compounds andare

found in cinnamon, cloves, sage, and oregano. The essential oil fraction is

particularly high in cloves, and eugenol comprises.

Antimicrobial activities of essential oil in the herb and spice, Essential oils

hold huge promise in the treatment of varieties infectious disease, and are most

readily utilized by the home-practitioner in the form of antimicrobials.

The Antimicrobial Activity of Essential Oils, Essential oils derive their

antibacterial effect from their unique chemical makeup. Each single, pure

essential oil consists of several, sometimes hundreds of distinct natural

chemicals. Many of these have antimicrobial activity, and show synergistic

effects; blends of the chemicals - as found naturally in the oils - can be more

potent than any individual chemical alone.

Broad-spectrum of antibacterial action from essential oils, yet it is

important to select the right oils in the right amounts. Topical application of

Oregano may be the best solution for a case of stubborn nail fungus, yet this is

far too intense for use on soft tissue of any kind, particularly for children. Often,

home made formulas of a potent antiseptic with a known soothing oil can

improve the overall effectiveness. Here we will briefly profile these highly-

regarded oils, and look at some recipes and methods of application: Tea Tree,

Lavender Oregano, Geranium, and Lemon.

Effects of antimicrobial herbs and spices, Spices and herbs have been

used for thousands of years to treat medical disorders. When these plants are

used medicinally, larger amounts are needed to fight bodily infections than are

used in food. Some spices and herbs that have antimicrobial effects include

cloves, basil, garlic and sage. Prevents food spoilage that keeps us from having

spoiled food.

Conclusions

Based on the findings, the following conclusions are drawn

Although the antimicrobial activity of some spices and herbs the normal

amounts added to foods for flavor is not sufficient to completely inhibit microbial

growth. The antimicrobial activity varies widely, depending on the type of spice or

herb, test medium, and microorganism. For these reasons, spice antimicrobials

should not be considered as a primary preservative method. However, the

addition of herbs and spices can be expected to aid in preserving foods held at

refrigeration temperatures, at which the multiplication of microorganisms is slow.

Microorganisms differ in their resistance to a given spice or herb. The

effect of a spice or herb may be inhibitory or germicidal. Spices and herbs harbor

microbial contaminants. Spices and herbs may serve as substrates for microbial

growth and toxin production. Amounts of spices and herbs added to foods are

generally too low to prevent spoilage by microorganisms. Nutrients present in

spices / herbs may stimulate growth and/or biochemical activities of

microorganisms. Thus, food product safety and shelf life depend in some part on

the type, quantity, and character of spices and herbs added to the products.

Essential from herbs and spice oils possess interesting antimicrobial properties

which may be useful for practical purposes. Furthermore essential oils may play

a role in some biological interactions.

Recommendations

Based on the conclusions and findings of the study the following

recommendations are drawn

1. Herb and spice have antimicrobial components. They can be used as food

ingredients to prevent food spoilage; food will last long and kill germs and

bacteria. Good nutrition from eating a healthy diet is the foundation of the

biomedical model of natural health.

2. Adding a moderate amount of Herbs and Spices to your food goes a long

way towards boosting the health value of a meal. Watch what each of us

eats. Be aware of the food ingredients. Eat more food that contains herb

and spice that is good for the health.

3. For future researchers, they could research more on spices and herbs

health benefits that will profit people.

BIBLIOGRAPHY

Handbook of herbs and spices Volume 2 Woodhead Publishing in Food Science

and Technology (2004)

ANDI C., KATHERINE R., SALLIE M. and LESLEY M. (1997), The Encyclopedia

of Herbs and Spices. Hermes House, London.

BROWN D. (1995), The Royal Horticultural Society – Encyclopedia of Herbs and

Their Uses. Dorling Kindersley Limited, London.

DE GUZMAN C.C. and SIENONSMA J.S. (1999), Plant Resources of South East

Asia. No. 13. Spices.

MAHINDRU S.N. (1982), Spices in Indian Life. Sultanchand and Sons, New

Delhi.

PAMELA W. (1987), The Encyclopedia of Herbs and Spices. Marshall Cavendish

Books Ltd, London.

Giese, J. 1994. Spices and seasoning blends: A taste for all seasons. Food

Technol. 48(4):87-98.

Kneifel, W. and Berger, E. 1994. Microbial criteria of random samples of spices

and herbs retailed on the Austrian market. J. Food Protect. 57:893-901

Pafumi, J. 1986. Assessment of microbiological quality of spices and herbs. J.

Food Protect. 49:958-963

Shelef, L. A. 1983. Antimicrobial effects of spices. J. Food Safety. 6 29-44.Zaika,

L. L. 1988. Spices and herbs: Their antimicrobial activity and its determination. J.

Food Safety. 9:97-118.

Paster, N., Menasherov, M., Ravid, U., and Juven, B. 1995. Antifungal activity of

oregano and thyme essential oils applied as fumigants against fungi attacking

stored grain. J. Food Protect. 58:81-85.

Shelef, L. A. 1983. Antimicrobial effects of spices. J. Food Safety. 6 29-44.

Internet

http://www.ncbi.nlm.nih.gov/pubmed/15180577

http://ezinearticles.com/?Spice-it-Up---Improve-Your-Health-With-Herbs-and-

Spices&id=1953384

http://www.hi-tm.com/Documents/Spices.html

http://faculty.salisbury.edu/~momitchell/Honors311_043/

antibacterial_acitvity_of_herbs_and_spices.com

http://wyndmoor.arserrc.gov/Page/1988%5C5308.com

http://aces.nmsu.edu/pubs/_h/h-221.pdf

http://www.indepthinfo.com/spices/)