herbs generally used in fortification of herbal food … · herbs generally used in fortification...

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Int. J. Engg. Res. & Sci. & Tech. 2017 Gargi Sharma et al., 2017

HERBS FORTIFIED FOOD - KEY OFPOLYPHENOLS: A REVIEW

Herbs are the plants or plant parts that are useful to man for flavor, for fragrance, for medicinalpurposes. In different herbs, a wide variety of active phytochemicals including the flavonoids,terpenoids, lignans, sulfides, polyphenols, carotenoids, coumarins, saponins, plants sterols,curcumins and phthalides have been identified. These phytochemicals have been shown tohave several medicinal benefits. There are several ways in which the medicinal benefits ofherbs could be conveyed via certain foods as carriers. Ingeneral use herbs are any plants usedfor foods, flavouring, medicine, perfume. Herbs refer to the leafy green parts of a plant eitherfresh or dried. Herbs are a subset of botanical product made from botanicals that are used tomaintain or improve health called HERBAL PRODUCT or botanical product.

Keywords: Herbs, Product, Polyphenols

INTRODUCTIONAn herb can be any form of a plant or plantproduct, including leaves, stems, flowers, roots,and seeds. These plants can either be sold rawor as extracts, where the plant is macerated withwater, alcohol, or other solvents to extract someof the chemicals. The resulting products containdozens of chemicals, including fatty acids,sterols, alkaloids, flavonoids, glycosides,saponins, and others.Because any given herbcontains multiple ingredients, somemanufacturers attempt to create standardizedherbal products by identifying a suspected active1 Assistant Professor, Department of Food Technology, Guru Nanak Institute of Technology, 157/F, Nilgunj Road, Panihati, Sodepur,

Kolkata 700114, West Bengal, India.2 Final Year B.Tech Student, Department of Food Technology, Guru Nanak Institute of Technology, 157/F, Nilgunj Road, Panihati,

Sodepur, Kolkata 700114, West Bengal, India.

Int. J. Engg. Res. & Sci. & Tech. 2017

ISSN 2319-5991 www.ijerst.comVol. 6, No. 1, February 2017

© 2017 IJERST. All Rights Reserved

Review Article

ingredient and altering the manufacturing processto obtain a consistent amount of this chemical.The Dietary Supplement Health and EducationAct (DSHEA) of 1994 classifies herbs as dietarysupplements.This law defines supplements quitebroadly as “anything that supplements the diet.”Supplements therefore include vitamins,minerals, herbs, amino acids, enzymes, organtissues, metabolites, extracts, or concentrates.A major difference between a drug and a dietarysupplement is that dietary supplements may notclaim to “diagnose, cure, mitigate, treat, or preventillness.” It is interesting to note that dietary

Chaitali Chakraborty1, Gargi Sharma2* and Neelanjana Misra2

*Corresponding Author: Gargi Sharma [email protected]

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supplement manufacturers are allowed to makecertain “structure/function” claims, which areoften vaguely worded claims of health benefits.For example,an Echinacea product (often usedto treat or prevent the common cold) might claimto “support the body’s natural defenses”.Traditionally, herb extracts have been used asantispas-modic, diuretic, carminative, analgesic,antipyretic, and anti-inflammatory agent. Herbscan be used to treat skin disorders, conjunctivitisand blepharitis. It is also highly recommended forthe treatment of diabetes, bronchitis, chroniccoughs, kidney stones and has galactogenicproperties. The essential oils from some herbsinhibit the food borne pathogens likeStaphylococcusaureus most effectively. Theessentials oils consist of anethole, estragole andfenchone as the major constituents. Essential oilsfrom oregano, coriander, bay, clove, cinnamon,black pepper have inhibitory characteristicsagainst food poisoning Salmonella species.Essential oils of cinnamon and clove at 200-300ppm check the growth of aflatoxin produced byAspergillus. Antimicrobial compounds present inherbs can extend shelf life of unprocessed orprocessed foods by reducing microbial growthrate or their viability. Basil contains linalool andmethyl chavicol, which show their antimicrobialactivity against a wide range of gram positive, andgram negative bacteria. Smith et al. (1999) haveascertained a level of 0.25-1.0% for the inhibitionof C.jejuni, E.coli, S.enteridis. Tannins and non-tannins polyphenols present in the extract ofherbs have antiviral properties. A number ofstudies have reported a high correlation betweenantimicrobial efficacy and the level of phenoliccomponents present in certain herb and spicepreparations. Indeed, compounds such aseugenol, carvacrol and carnosic acid present inclove, oregano and rosemary respectively, have

been identif ied as being responsible forantimicrobial activity (Dorman and Deans, 2000;and Moreno et al., 2006). Many herbs containpotent antioxidant compounds that providesignificant protection against chronic diseases.These compounds may protect LDL cholesterolfrom oxidation, inhibit cyclooxygenase andlipooxygenase enzymes, inhibit lipid peroxidation,or have antiviral or antitumor activity.

HERBS GENERALLY USED INFORTIFICATION OF HERBALFOOD PRODUCTSAloe-VeraThe botanical name of Aloe Vera is Aloebarbadensis. It belongs to the family of Liliaceae.There are over 400 species of Aloe Vera plants inthe Lily Family. The main compositions of AloeVera are anthraquinones, amino acids, sterols,hormones, vitamins, minerals, enzymes,saponins, lignin, sugars, proteins and water.Rowe et al. (1940) has reported the utilization ofAloe Vera in the treatment of X-ray burns. Benzointincture a compound present in the Aloe Verawhich is utilized for healing human wounds, skinburns and constipation (Robbers et al., 1996; andSyed, 1996). Aloe vera commonly known asGheegwar/Ghritkumari belongs to family lilaceave.It is a desert plant having a very popular herbalremedy. Aloe is derived from Arabic word “alloeh”means “bitter”. Aloe vera leaf contains 95% ofwater, 75 nutrients, 200 active compounds, 20minerals, 18 amino acids, 12 vitamins and 92enzymes. It can be used as the source of vitaminslike A, B1, B2, B6, B12, C, E, Folic acid, Niacin,etc. Owing to its succulent properties, it is a richsource of nutrients and essential minerals. Aloeplant is very much prevalent in hot and dryclimates. It is among the oldest known medicinal

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plants gifted by nature; hence often called miracleplant, known by many names. The aloe plant haslong (up to 20 inches long and 5 inches wide),triangular, fleshy mucilagious leaves that havesoft spikes along the edges. The freshparenchymal gel from the centre of the leaf isclear. There are more than 300 species of Aloevera and of these only 4 or 5 are commonly usedin medicines. The most widely used species ofAloe vera is Barbadensis millar. Barbadensismiller is not a cactus but is a cactus like plantwith a rubber touch growing in the warmer tropicalclimates of the world. Numerous aloe speciesaround the world are used for conditions rangingfrom dermatitis to cancer. Aloe gel’s greatest useis as a skin salve and vulnerary for minor burns,abrasions, canker sores and other epithelialinjuries. There is growing experimental evidencefor its use as an antiviral, an ulcer remedy and anadjuvant cancer treatment due to its immunemodulating effects. Due to its high nutritional valueit can be incorporated as base food products likealoe juice, aloe squash, to get nutritional food tohuman health. Thus it is very popular among theworld’s population. Aloe juices and gels areavailable in the market to be used for variouspurposes. Aloe vera gel contains all the essentialnutrition for a daily requirement. Therefore thereare many companies that are involved in preparingAloe vera juice and edible gels. Aloe vera leaf isprocessed by boiling, pasteurization and coldprocessing. The raw pulp of aleo vera containsapproximately 98.5% water, while the mucilagiousor gel consists of about 99.5% water with a pH of4.5 and only 0.5 to 1% solid material (Boudreauand Beland, 2006).

Moringa oleiferaMoringa Oleifera (Drumstick tree) is universallyreferred to as the miracle plant or the tree of life.

Other names for Moringa in English include:“Drumstick tree”, from the appearance of thelong, slender, triangular seed pods. “Horseradishtree”, from the taste of the leaves, which canserve as a rough substitute for horseradish. “Benoil tree”, from the oil derived from the seeds. TheMoringa plant derives this name based on itsuses, particularly with regard to medicine andnutrition. It is a plant native to the sub-Himalayantracts of India, Pakistan, Bangladesh andAfghanistan (Fahey, 2005). M. Oleifera is the mostwidely cultivated among the 13 species of theMoringaceaefamily and it is exceptionallynutritious with a variety of uses. Almost all theparts of this miracle tree have been found to bevery useful. Leaves are used as forage, tree trunkfor making gums, flower nectar in honey andpowdered seeds for water purification Fuglie(1999). M. Oleifera leaf has been used as analternative food source to combat malnutrition,especially among children and infants (Anwaret al., 2007). M. Oleifera leaves are reported tocontain substantial amounts of vitamin A, C andE (Hekmat et al., 2015). The leaves of M. Oleiferahave also been found to contain appreciableamounts of total phenols, proteins, calcium,potassium, magnesium, iron, manganese andcopper (Hekmat et al., 2015). M. Oleifera leavesare also good sources of phytonutrients such ascarotenoids, tocopherols and ascorbic acid (Sainiet al., 2014). These nutrients are known toscavenge free radicals when combined with abalanced diet and may have immunosuppressiveeffects (DanMalam et al., 2001). Besides theleaves, the flowers and fruits of M. Oleifera havealso been found to contain appreciable amountsof carotenoids (Saini et al., 2014e).

The use of M. Oleifera to improve thenutritional value of staple foods in many parts of

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the world including Africa may not necessarily fallunder fortification or enrichment. As previouslydefined, fortification which is sometimes usedinterchangeably with enrichment involves theaddition of specific micronutrients to staple foodsto improve the overall nutritional value of thetargeted population. In this review, we will be usingfortification to describe the improvement in thenutritional value of staple foods containing M.Oleifera.

TulsiPlants are the richest resource of drugs oftraditional systems of medicine, modernmedicines, nutraceuticals, food supplements, folkmedicines, pharmaceutical intermediates andchemical entities for synthetic drugs (Hammeret al., 1999). The use of plants and plant productsas medicines could be traced as far back as thebeginning of human civilization. The earliestmention of medicinal use of plants in Hinduculture is founds in “Rigveda”, which is said tohave been written between 4500-1600 B.C. andis supposed to be the oldest repository of humanknowledge. It is Ayurveda, thefoundation ofmedicinal science of Hindu culture, in its eightdivision deals with specific properties of drugsand various aspects of science of life and the artof healing (Rastogi and Mehrotra, 2002).

Medicinal plants are a source of greateconomic value all over the world. Nature hasbestowed on us a very rich botanical wealth anda large number of diverse types of plants grow indifferent parts of the country. Nepal is rich in allthe 3 levels of biodiversity, namely speciesdiversity, genetic diversity and habitat diversity. InNepal thousands of species are known to havemedicinal value and theuse of different parts ofseveral medicinal plants to cure specific ailmentshas been in vogue since ancient times. Herbal

medicine is still the mainstay of about 75-80% ofthe whole population, and the major part oftraditional therapy involves the use of plant extractand their activeconstituents (Akerele, 1993).

Tulsi, the “Queen of Herbs”, is the most sacredherb of India. Ocimum belongs to the Lamiaceaefamily, which hasclose to 252 genera and 6700species (Mabberley, 1997). There are threeimportant varieties of Tulsi namely, Rama Tulsi(Ocimum sanctum), Krishna Tulsi (Ocimumtenuiflorum) and Vana Tulsi (Ocimumgratissimum).

The ability to utilize oxygen has providedhumans with the benefit of metabolizing fats,proteins and carbohydrates for energy. Oxygenis a highly reactive atom that is capable ofbecoming part of potentially damaging moleculescommonly called “free radicals.” Free radicals arecapable of attacking the healthy cells of the body,causing them to lose their structure and function.Cell damage caused by free radicals appears tobe a majorcontributor to aging and todegenerative diseases of aging such as cancer,cardiovascular disease, cataracts and immunesystem decline and brain dysfunction (Sundquistet al., 1992).

FennelFennel (Foeniculum vulgare var. dulce) is anedible herb commonly used for savouryformulations, sauces, liqueurs, confectionary, etc.The herb has immense applications in therapeuticand culinary fields worldwide. Traditionally, fennelextracts have been used as antispas-modic,diuretic, carminative, analgesic, antipyretic, andanti-inflammatory agent. The herb can be usedto treat skin disorders, conjunctivitis andblepharitis. It is also highly recommended for thetreatment of diabetes, bronchitis, chronic coughs,

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reasonably hardy in cool climates. It canwithstand droughts, surviving a severe lack ofwater for lengthy periods. Forms range fromupright to trailing; the upright forms can reach 1.5m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves areevergreen, 2-4 cm (0.8-1.6 in) long and 2-5 mmbroad, green above, and white below, with dense,short, woolly hair. The plant flowers in spring andsummer in temperate climates, but the plants canbe in constant bloom in warm climates; flowersare white, pink, purple or deep blue. Rosemaryalso has a tendency to flower outside its normalflowering season; it has been known to flower aslate as early December, and as early as mid-February.

ANTIMICROBIALCOMPONENTS OFDIFFERENT SPICES ANDHERBSReady to Serve (RTS) BeveragesThe ready-to-serve beverages as per FSSAspecifications should contain at least 10% fruitcontent and not less than 10% TSS besides 0.3%acid maximum as citric acid. The levels ofpermitted preservatives include 70 ppm(maximum) for sulphur dioxide and 120 ppm(maximum) for benzoic acid. The total plate countand yeast and mold counts should not exceed,to 50.0 cfu/ml and 2.0 cfu/ml, respectively. TheColiform counts should be nil in 100 ml beveragesamples.

Since these beverages are consumed assuch without dilution, hence are termed asReady-to-serve beverage. The majority ofpackaged fruit beverages belong to this category.Wide range of fruits including mango, citrus fruits,berries, litchi, guava, pineapple, grapes, etc., arepreferred for RTS beverages.

kidney stones and has galactogenic properties.The fennel essential oil consists of anethole,estragole and fenchone as the major constituents.Fennel is also rich in sugars, minerals, essentialfatty acids, proteins and fibres. Essential oil andextracts of fennel seeds have strong anti-oxidantand antimicrobial activities. Oktay et al. suggestedthat it can be used against oxidative deterioration,and thus can be used as a food supplement or inpharmaceutical industry. Fennel seeds containnumerous flavonoid antioxidants like kaempferoland quercetin. These compounds function aspowerful antioxidants protecting human body fromcancer, infection, ageing and degenerativeneurological diseases.

PudinaMentha is a genus of plants in the familyLamiaceae (mint family). The species is notclearly distinct, with 13 to 18 variations estimated.

Mints are aromatic, almost exclusivelyperennial, rarely annual, herbs. They have wide-spreading underground and overgroundstolonsand erect, square branched stems. Theleaves are arranged in opposite pairs, from oblongtolanceolate, often downy, and with a serratedmargin. Leaf colors range from dark green andgray-green to purple, blue, and sometimes paleyellow. The flowers are white to purple andproduced in false whorls called verticillasters. Thecorolla is two-lipped with four subequal lobes, theupper lobe usually the largest. The fruit is a nutlet,containing one to four seeds.

RosemaryRosemary is an aromatic evergreen shrub thathas leaves similar to hemlock needles. The leavesare used as a flavoring in foods such as stuffingsand roast lamb, pork, chicken and turkey. It isnative to the Mediterranean and Asia, but is

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Herb/Spices Part UsedAnti-BacterialComponent

Anti-MicrobialComponent

Benefits

AGRIMONY Aerial. A.pilosa Flavonoids. For sore throats.

ALFALFALeaves, stems,

sprouts.Saponins. Xanthophylls. Arthritis, reduce cholesterol.

ALOE VERA Leaves. Anthraquinoe Sallcyclic acid Treatment of minor burns, cut, sun burn.

AMLA Fruits. Polyphenols.Superoxidedismutase.

Control blood sugar, treat constipation.

ANGELICALeaves, stems,

seed, root.Polysaccharide Essential oil. Digestive problem, arthritis.

ASHWAGANDHA Root, leaves, seed. Sitoindosides. Flavonoids. Strengthens body, increase endurance.

ASTRAGALUS Roots, rhizomes. Polysaccharide Essential oil. Diuretic, lowering high blood pressure.

BEE BALM (MINT) Leaves Thymol. Essential oil. Source of essential oil.

BLUE BERRY Leaves, fruits. Phenol. Flavonoids.Protect capillaries from free radical

damage.

BONESET (SAGE) Leaves, flower. Essential oil. Polysaccharides. Treat cold, flu, arthritis.

BORAGE (BEEPLANT)

Flower, seed oil. Gamma linolenic acid. Essential oil. Anti-depressant, sedative.

BOSWELLIA Resin. Resin oil. Essential oil. Treat asthma, diabetes.

CHILI PEPPER Fruit. Capsaicin. Capsaicin. Reduce triglycerides level.

CHICORY Whole herb. Coumarins. Flavonoids.Cleaning blood loss of appetite and

indignation.

CINNAMON Bark. Cinnamaldehyde Essential oil. Act as a anti-bacterial and anti-fungal.

ECHINACEAFlower, roots,

leaves.Alkyl amides. Flavonoids. A good detoxifier.

GINKGO Leaves and seeds. Essential oil Terpenoids.Improve flow of blood to the brain and

increase oxygen to the brain cells.

GOTUKOLA(BRAHMI)

Leaves, stems. Madecassoside Brahmi oil. Treating varicose and memory loss.

HOLY BASIL Leaves, stems. Essential oil. Linalool.Improve memory and enhance cerebral

circulation.

TURMERIC Root. Curcumin. Turmerone. Great natural liver detoxifier.

Table 1: Different Herbs with their Antimicrobial Components: Different Herbs Fortified FoodProducts

Blended Papaya-Aloe Vera RST: In Boghaniet al. (2012) prepareda blended RTS beveragesusing 12% TSS, 0.3% acidity and 10% blendedjuices of blending ratio of 90% papaya juice + 10%Aloe vera juice. The storage studies revealed thatblended papaya aloe vera gel could be

successfully stored for the period of 3 monthswithout significant in chemical and organolepticqualities.

Therapeutic Ready to Serve (RTS) made fromBlend of Aloe Vera, Aonla and Ginger Juice:Blended therapeutic RTS beverages were

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prepared using 15% of blended juice extracts ofaloe vera, aonla fruit and ginger, 15% of TotalSoluble Solid (TSS) and 0.3% of acidity by SasiKumar et al. (2013).

Aloe Chocolate Powder: Cocoa solids are amixture of many substances remaining aftercocoa butter is extracted from cacao beans.When sold as an end product, it may also becalled cocoa powder or cocoa. In contrast, thefatty component of chocolate is cocoa butter.Cocoa butter is 50% to 57% of the weight of cocoabeans and gives chocolate its characteristicmelting properties. Cocoa liquor or cocoa massis a paste of roasted cocoa beans with cocoabutter and solids in their natural proportions.Chocolate requires the addition of extra cocoabutter to cocoa liquor, leading to an excess ofcocoa solids and thus a relatively cheap supplyof cocoa powder. Cocoa powder is rich inflavonoids, a type of phenolic acid. The amountof f lavonoids depends on the amount ofprocessing and manufacturing the cocoa powderundergoes, but cocoa powder can contain up to10% of its weight in flavonoids.

Aloe vera chocolate powder was prepared byJayabalan and Karthikeyan (2012). Maximumsensory analysis of colour, taste, aroma andtexture in the aloe vera chocolate production isobtained from ingredients at the optimizedprocess conditions. The optimum condition fortaste is sugar 1000 g, skim milk powder 1019 g,cocoa powder 252.5 g and aloe vera juice 82.5ml.

BreadBread is a staple in many parts of the world,whose quality is determined by several factorsincluding loaf volume, the colour and texture ofthe crust and crumb. Its nutritional value is

dependent on the ingredient used in itsformulation. Bread may be leavened byprocesses such as reliance on naturally occurringsourdoughmicrobes, chemicals, industriallyproduced yeast, or high-pressure aeration. Somebread is cooked before it can leaven, includingfor traditional or religious reasons. Non-cerealingredients such as fruits, nuts and fats may beincluded. Commercial bread commonly containsadditives to improve flavor, texture, color, shelflife, and ease of manufacturing.

• The inclusion of M. Oleifera flower, seed orleaf powder in bread dough prepared fromwheat flour alone or in combination with otherflours has been reported to improve nutritionalthe value of bread was studied by Ogunsinaet al. (2010), Sengev et al. (2013) and Chinmaet al. (2014).

• In Chinma et al. (2014), studied that MOLPfortified bread reported approximately 17% and88% increase in protein and crude fibre contentrespectively. The study by Chinma et al. (2014)on the use of MOLP in bread fortificationcombined germinated tigernut in the doughformulation. With this formulation, it will be verydifficult to access the influence of MOLPseparately from that of germinated tigernut.

• The improvement in nutrient composition ofMOLP fortif ied bread was found to beaccompanied by poor sensory propertiesincluding crust and crumb colour and reductionin loaf volume, weight and height compared tothe unfortified bread studied by Sengevet al. (2013). The MOLP fortified breadsamples were reported to have herbal flavour.

• Studies by Karim et al. (2013) on MOLPfortified amala similarly reported poor rating foramala fortified with MOLP beyond 2.5%.

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• In Lipi Das et al. (2013) fortified bread withfennel seed powder is likely to have higherconsumer acceptability than white or otherfortified bread.Crumb moisture increased andreached the maximum at 7.0% level ofsupplementation with gradual increase incrumb firmness.An attempt has been madeto understand the role of fennel seed powderin the bread samples during storage.Antioxidant activity (i.e., total phenolic content,ferric reducing antioxidant power and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging)showed an increase up to 7.0% level ofsupplementation. Bread with fennel seedcontent between 5.0 and 7.0% showed thehighest acceptability among the fortified breadsamples.

BiscuitBiscuit is a term used for a diverse variety ofbaked, commonly flour-based food products. Theterm is applied to two distinct products in NorthAmerica and the Commonwealth of Nations andEurope. The North American biscuit is typically asoft, leavened quick bread, and is covered in thearticle Biscuit (bread). According to Claughtonand Pearce (1989), baked snacks such ascookies are widely consumed in many part of theworld. They are used for feeding and nutritionimprovement programmes especially among low-income groups (Claughton and Pearce, 1989).Thus, biscuits can be regarded as food vehiclefor carrying desired nutrients to the targetindividuals.

• In Ogunsina et al. (2010) fortified biscuit/cookies by using seed. The protein content ofcookies fortified with 10% and 20% MOSFincreased by 45% and 90% respectively.

• In Alam et al. (2014) fortified biscuit/cookiesby using M. Oleifera leaf. Wheat cookies

fortified with 10% MOSF resulted in higherincrease (45%) in protein content than thosereported for wheat cookies fortified with 10%MOLP by different authors.

• Ogunsina et al. (2010) reported that 20% levelof M. Oleifera Seed Flour (MOSF) producedwheat cookies with surface cracking patternand colour similar to the control. Beyond thisconcentration, both colour and surfacecracking pattern were adversely affected.Further, the protein contents of the fortifiedcookies were reportedly higher than those ofthe unfortified control.

• Manaois et al. (2013), reported a higherincrease (approx. 26%) in protein content ofrice cookies fortified with freshly harvested 5%MOLP compared to dried MOLP at the sameconcentration which showed approximately14% increase.

CakeCake is a form of sweet dessert that is typicallybaked. In its oldest forms, cakes weremodifications of breads, but cakes now cover awide range of preparations that can be simple orelaborate, and that share features with otherdesserts such as pastries, meringues, custards,and pies.

Typical cake ingredients are flour, sugar, eggs,butter or oil, a liquid, and leavening agents, suchas baking soda and/or baking powder. Commonadditional ingredients and flavourings includedried, candied, or fresh fruit, nuts, cocoa, andextracts such as vanilla, with numeroussubstitutions for the primary ingredients. Cakescan also be filled with fruit preserves or dessertsauces (like pastry cream), iced withbuttercream or other icings, and decorated withmarzipan, piped borders, or candied fruit.

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• Kolawole et al. (2013) reported the use of upto 20% MOLP in the fortification of wheatcake.The sensory property of the cake atMOLP level above 8% was reportedly ratedlow by the sensory panel.

SoupSoup is a primarily liquid food, generally servedwarm or hot (but may be cool or cold), that ismade by combining ingredients such as meatand vegetables with stock, juice, water, or anotherliquid. Hot soups are additionally characterizedby boiling solid ingredients in liquids in a pot untilthe flavors are extracted, forming a broth.

Traditionally, soups are classified into two maingroups: clear soups and thick soups. Theestablished French classifications of clear soupsare bouillon and consommé. Thick soups areclassified depending upon the type of thickeningagent used: purées are vegetable soupsthickened with starch; bisques are made frompuréed shellfish or vegetables thickened withcream; cream soups may be thickened withbéchamel sauce; and veloutés are thickened witheggs, butter, and cream. Other ingredientscommonly used to thicken soups and brothsinclude egg,rice, lentils, flour, and grains; manypopular soups also include carrots and potatoes.

• The use of leafy vegetables in soup and disheshas been a practice that transcends humanhistory. A recent survey by Stevens et al.(2013) on the utilization of M. Oleifera plantreported that its leaves have found applicationsin preparing soup.

• Evidence of the use of M. Oleifera leaves, inmaking soup, exists in the literature (Babayejuet al., 2014; and Chandramouli et al., 2012).

• M. Oleifera was reportedly used in makingsoups alone or in combination with melon seed

and spinach by Babayeju et al. (2014). In thisstudy, six soup blends were produced, invarying proportion; spinach and melon (60:40),M. Oleifera leaf and melon (60:40), M.Oleiferaleaf, spinach and melon (30:30:40),spinach (100), M. Oleifera leaf and spinach(50:50) and M. Oleifera leaf (100). The controlsoup made from spinach and melon in ratio60:40 was reported to have the highestacceptability. According to these authors, upto 30% of M. Oleifera leaf can be used inmaking traditional dishes with added speciesand melon, since this level of inclusion hadratings next to the control among the studiedsamples.

TeaTea is an aromatic beverage commonly preparedby pouring hot or boiling water over cured leavesof the Camellia sinensis, an evergreen shrubnative to Asia.After water, it is the most widelyconsumed drink in the world.There are manydifferent types of tea; some teas, like Darjeelingand Chinese greens, have a cooling, slightly bitter,and astringent flavour,while others have vastlydifferent profiles that include sweet, nutty, floralor grassy notes. The phrase herbal tea usuallyrefers to infusions of fruit or herbs made withoutthe tea plant, such as steeps of rosehip,chamomile, or rooibos. These are also knownas tisanes or herbal infusions to distinguish themfrom “tea” as it is commonly understood.Tea issecond widely consumed beverage after waterworldwide and because a combination factors arebelieved to play a role such as refreshing taste,attractive aroma and potential positive healtheffect (Sari and Velioglu, 2011). According toQuispe et al. (2012) increasing consumption ofherbal teas is a worldwide trend becausesupplementation of human diet with herbal

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provides high antioxidant compounds that mayhave beneficial effects. Additionally, due to theadvance development of technology and timeconstraint, people have started to seek forconvenient herbal products. Herbal tea has beenused for health care and diseases prevention forthousands of years in many countries (Zhaoet al., 2013) because according to Tschiggerl andBucar (2012) herbal teas are convenience to take,easy to prepare, mild in action and in most caseswith negligible side effects besides, cheap in priceand rich in resource. Cosmos caudatus,commonly known as ulam raja by the Malaysociety, is getting attention by Malaysian herbalindustries to be developed in tea form. It bearpurple, pink or white ray florets, grows up toabout 1-8 feet tall, hairless or sparsely hairy,leaves are finely dissected, 10-20 cm long andhaving 20-26 species worldwide (Rasdi et al.,2010). C. caudatus is used traditionally to reducebody heat, improving blood circulation, as anti-ageing agent, strengthening bone marrow(because of high calcium content), to treatinfect ion associated with pathogenicmicroorganisms and to promote fresh breath(Amna et al., 2013). In addition, some of literaturereported, C. caudatus is amongst herbs thathave high antioxidant activity. According to Shuiet al. (2005) the major antioxidants in C.caudatus could be due to a number ofproanthocyanidins that exists as dimers throughhexamers, quercetin glycosides, chlorogenic,neo-chlorogenic, crypto-chlorogenic acid and(+)-catechin. With the extremely high antioxidantcapacity of about 2,400 mg L-ascorbic acidequivalent antioxidant activity (AEAC) per 100 gof fresh sample, C. caudatus is believed toreduce oxidative stress. It is well reported thatthe total amount of phenolic compounds mayhave a direct contribution in the defence against

oxidative stress and could be considered to beactive metabolites involved in the antioxidantactivity of herbs (Mediani et al., 2012). However,a few literatures had found a declining trend ofantioxidant activities with advancing maturity.Sreelatha and Padma (2009) demonstrated, thismay due to old plants possesses inadequateantioxidant defence and/or owing overproductionof Reactive Oxygen Species (ROS), thisequilibrium is hampered favouring the ROSupsurge that culminates in oxidative stress.Compared to young plant, Menichine et al.(2011).

CONCLUSIONM. Oleifera plant is indeed a miracle plant withenormous potentials yet to be fully explored infood application. The use of M. Oleifera leafpowder, M. Oleifera seed powder, M. Oleiferaflower powder in various food applications suchas in fortifying amala (stif f dough), ogi(maizegruel), bread, biscuits, yoghurt, cheeseand in making soups was reviewed. Many of thestudies summarized in this paper need furthervalidation to substantiate their findings. Forinstance M. Oleifera leave powder was reportedto reduce tendency for retrogradation in stiffdough prepared from plantain flour as shown bythe low set back viscosity values. However, thestudy did not show retrogradation was actuallyaffected when the stiff dough was prepared.

The study that Tulshi and Moringa leaves canbe successfully incorporated in wheat flourbiscuits up to a level of 1% to yield biscuits ofenhanced nutritional quality with acceptablesensory attributes. Hence, development andutilization of such functional foods will not onlyimprove the nutritional status of the populationbut also helps those suffering from degenerativediseases.

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ranged between 5.0 and 7.0% per 100 g of wheatflour.

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and Sensory Properties of Trifoliate Yam(Dioscorea dumetorum) Flour and StiffDough ‘amala’”, J. Food Sci. Techno.,Vol. 52, pp. 2894-2901.

2. Abioye V and Aka M (2015), “ProximateComposition and Sensory Properties ofMoringa Fortified Maize-ogi”, Nutr. Food Sci.,Vol. 10, No. 12, pp. 2155-9600.

3. Abulude F O and Ojediran V A (2006),“Development and Quality Evaluation ofFortified ‘amala’”, Acta Sci. Pol. Technol.,Vol. 5, pp. 127-134.

4. Agbogidi O and Ilondu E (2012), “MoringaOleifera Lam: Its Potentials as a FoodSecurity and Rural Medicinal Item”, J. BioInnov., Vol. 1, pp. 156-167.

5. Akinrele I and Bassir O (1967), “The NutritiveValue of “ogi”, a Nigerian Infant Food”, Trop.Med. Hyg., Vol. 70, pp. 279-280.

6. Alam M, Hakim M A, Obidul Huq A and GolamMoktadir S (2014), “Development of FiberEnriched Herbal Biscuits: A PreliminaryStudy on Sensory Evaluation and ChemicalComposition”, Int. J. Nutr. Food Sci., Vol. 3,pp. 246-250.

7. Anwar F, Latif S, Ashraf M and Gilani A H(2007), “Moringa Oleifera: A Food Plant withMultiple Medicinal Uses”, Phytother. Res.,Vol. 21, pp. 17-25.

8. Arise A, Arise R, Sanusi M, Esan O andOyeyinka S (2014), “Effect of MoringaOleifera Flower Fortification on the Nutritional

C. caudatus herbal tea prepared from youngleaves exhibited significantly high in TPC, TFC,FRAP as well as DPPH inhibition as comparedto mature and old leaves. It is supported by thePearson’s correlation coefficient which showsstrong positive correlation between reducingpower with TPC and TFC but negativelycorrelated between DPPH scavenging activity withTPC and TFC. Based on these findings, it isrecommended to use young leaves for herbal teapreparation since it possessed high antioxidantactivity which is beneficial for human health.

Fortification of wine with components havingpotential healthful properties renders the winemore beneficial to the consumer. The herbalextracts used in the fortification were found tocomplement the basic attributes of the wine whenused in the specified amounts. Also regular, butlimited administration of these fortified wineswould help in receiving benefits of the herbalextracts, thus, minimizing the need for syntheticmedicines for treating various disorders. Thecombinations gave a novel product with betterqualities, increased acceptability and widerapplications. Such fortifications need to beexplored for developing products that could beincluded in the realm of Health-oriented products.Also the application of such fortified wines in thefield of therapeutics is a conceivable approach.

Fennel seeds are a sweet spice usedworldwide in various cuisines. Bread fortified withfennel seed powder showed high moisturecontent in the crumbs, rich antioxidant contentand good consumer acceptability when up to7.0% of fennel seed powder was added. Crumbfirmness followed an increasing trend with theincrease in the fennel seed powder content. It canthus be inferred that the optimumsupplementation level of fennel seed powder

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Quality and Sensory Properties of WeaningFood”, Croat. J. Food Sci. Technol., Vol. 6,pp. 65-71.

9. Awoyale W, Maziya-Dixon B and Sanni T AShittu (2010), “Nutritional and SensoryProperties of Amala Supplemented withDistiller’s Spent Grain (DSG)”, J. Food Agric.Environ., Vol. 8, pp. 66-70.

10. Babayeju A, Gbadebo C, Obalowu M,Otunola G, Nmom I, Kayode R, Toye A andOjo F (2014), “Comparison of OrganolepticProperties of egusi and efo riro Soup BlendsProduced with Moringa and Spinach Leaves”,Food Sci. Qual. Manag., Vol. 28, pp. 15-18.

11. Chandramouli P, Divya V, Bharathi A,Bharathiraja B and Jayamuthunagai J (2012),“Standardization and Nutritional Analysis ofSoup Powder Prepared from MoringaOleifera, Solanum Trilobatum and CentellaAsiatica”, Int. J. Future Biotechnol., Vol. 1,pp. 1-16.

12. Chinma C, Abu J and Akoma S (2014),“Effect of Germinated Tigernut and MoringaFlour Blends on the Quality of Wheat-BasedBread”, Food Process. Preserv., Vol. 38,pp. 721-727.

13. Deo B, Nath M, Nayak P K and Dhal Y (2013),“Evaluation of Antioxidant Activity of ocimumtenuiflorum, an Important Medicinal Herb”,International Journal of Plant, Animal and

Environmental Sciences, Vol. 3, No. 2,pp. 2231-4490.

14. Dian-Nashiela F, Noriham A, Nooraain H andAzizah A H (2015), “Antioxidant Activity ofHerbal Tea Prepared from Cosmoscaudatus Leaves at Different MaturityStages”, International Food ResearchJournal, Vol. 22, No. 3, pp. 1189-1194.

15. Joshi B, Sah G P, Basnet B B, Bhatt M R,Sharma D, Subedi K, Pandey J and Malla R(2011), “Phytochemical Extraction andAntimicrobial Propertiesof Different MedicinalPlants: Ocimum sanctum (Tulsi), Eugeniacaryophyllata (Clove), Achyranthes bidentata(Datiwan) and Azadirachta indica (Neem)”,Journal of Microbiology and Antimicrobials,Vol. 3, No. 1, pp. 1-7.

16. Lipi Das, Utpal Raychaudhuri and RunuChakraborty (2013), “Herbal Fortification ofBread with Fennel Seeds”, Vol. 51, No. 3,pp. 434-440.

17. Rohan Shiradhonkar, Atul Dukare, KuldeepJawalekar, Pruthviraj Magar and HarshadJadhav (2014), “Fortification of Wine with HerbalExtracts: Production, Evaluation andTherapeutic Applications of Such FortifiedWines”, IOSR Journal of EnvironmentalScience, Toxicology and Food Technology(IOSR-JESTFT), Vol. 8, No. 3, Ver. 1, pp. 9-14.

herbs generally used in fortification of herbal food … · herbs generally used in fortification...

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