128 Handbook of herbs and spices
8.2.3 Ginger
Ginger (Zingiber officinale Roscoe) is a perennial plant grown in hot moist climates.
The tuberous roots are used fresh or as dried slices, preserved in syrup, as candy
(crystallised ginger) or as a tea. It is thought to have a cholesterol-lowering and an
anti-thrombosis effect through its antioxidant properties. The ginger contains volatile
oils consisting of sesquiterpene hydrocarbons, predominantly zingeberene (35%)
curcumene (18%) and farnesene (10%) with lesser amounts of bisabolene and b-
sesquiphellandrene. A smaller percentage of at least 40 different monoterpene
hydrocarbons are present with 1,8-cineole, linalool, borneol, neral, and geraniol being
the most abundant. A sesquiterpene alcohol known as zingiberol has also been isolated
(Govindarajan, 1982). The antioxidant properties are mainly due to its pungent
constituents.
8.2.4 Basil
Basils (Ocimum spp) are a source of flavouring and of antioxidants. The species
contain essential oils, mainly 1,8-cineole, estrageole and eugenol, flavonoids and
anthocyanins. Assessment of the antioxidant capacity of the separate groups showed
that most of the anti-oxidant activity was contributed by the flavonoids in the green
basils and anthocyanins in purple basils, which had the highest antioxidant activity.
In sweet basil, although the anti oxidant activity was low, the activity of the oil was
the highest as this contained the highest amount of eugenol relative to the other
samples. In comparison green tea, which is extremely rich in polyphenol compounds,
contained 300 mg polyphenols/g of material whereas the Dark Opal variety of basil
contained half the amounts of the tea sample at 126 mg/g material. The phenolic
activity of the basil was similar to red and black raspberry and higher than rose hips
(Juliani and Simon, 2002).
8.2.5 Cumin
Cumin (Cumin cyminum L.) is a small herbaceous annual plant cultivated extensively
in Asia and the Mediterranean regions. The intact or powdered seeds have been used
as a spice and medicine since antiquity. The main components in the volatile oil are
cuminal and safranal (accounting for 32% and 24% respectively) and small amounts
of monoterpenes aromatic aldehydes and aromatic oxides. The components in relatively
small amounts are chiefly terpenes, terpenals, terpenones, terpene esters and aromatic
compounds. When the anti-oxidant properties of cumin at 5% was compared with the
common food additives (butylated hydroxyanisole, BHA), butylated hydroxytoluene,
BHT and propyl gallate at 100 micrograms/g, BHA had greater and BHT less activity
than cumin (Martinez-Tome et al., 2001).
8.2.6 Cinnamon
Cinnamon is the brown bark of the cinnamon tree which when dried rolls into a
tubular form known as a quill. Cinnamonum zeylanicum (Ceylon cinnamon) and
Cinnamonum aromaticum (Chinese cinnamon), often referred to as Cassia, are the
leading varieties consumed. Cinnamon is available in either its whole quill tubular
form (cinnamon sticks) or as a ground powder. The chief constituent is the volatile
oil, which amounts to 1% of the bark. The principal constituent of the oil is cinnamic