Thin-layer chromatography in spices analysis

Spices are the dried parts of aromatic plants, excepting the leaves, usually used for flavoring, seasoning and imparting aroma in foods. They contain many classes of valuable compounds, which can also exert different biological activities, such as antioxidant and antimicrobial activity. Since spices...

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Bibliographic Details
Published inJournal of liquid chromatography & related technologies Vol. 41; no. 6; pp. 282 - 300
Main Authors Danciu, Virgil, Hosu, Anamaria, Cimpoiu, Claudia
Format Journal Article
LanguageEnglish
Published Abingdon Taylor & Francis Ltd 03.04.2018
Subjects
Antimicrobial activity
Antioxidants
Aroma
Leaves
Spices
Thin layer chromatography
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Summary:Spices are the dried parts of aromatic plants, excepting the leaves, usually used for flavoring, seasoning and imparting aroma in foods. They contain many classes of valuable compounds, which can also exert different biological activities, such as antioxidant and antimicrobial activity. Since spices contain important bioconstituents, they are often adulterated in economical purposes, not only by the botanical and geographical origin, but also by adding or subtracting of different substances which affect in a negative manner their quality. The aim of this paper is to overview the TLC methods used in the analysis of spices, in order to evaluate their composition and biological activities, and also to detect the adulteration.
ISSN:1082-6076
1520-572X
DOI:10.1080/10826076.2018.1447895