Cardamom (Elettaria cardamomum) : production, processing & properties / Mohamed Fawzy Ramadan, editor.
Ramadan, Mohamed Fawzy, editor.
2023
SB307.C3
Available Online

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Title Cardamom (Elettaria cardamomum) : production, processing & properties / Mohamed Fawzy Ramadan, editor.
ISBN 9783031354267 (electronic bk.)
3031354265 (electronic bk.)
3031354257
9783031354250
DOI https://doi.org/10.1007/978-3-031-35426-7
Published Cham : Springer, [2023]
Copyright ©2023
Language English
Description 1 online resource (xiv, 307 pages) : illustrations (some color)
Other Standard Identifiers 10.1007/978-3-031-35426-7 doi
Call Number SB307.C3
Dewey Decimal Classification 633.8/32
Summary Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as -terpineol, 1,8-cineole, -pinene, linalyl acetate, linalool, and nerolidol as well as the ester of -terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals. Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields. .
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Ramadan, Mohamed Fawzy, editor.
Available in Other Form CARDAMOM ELETTARIA CARDAMOMUM.
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Introduction to Cardamom (Elettaria cardamomum): Production, Processing, and Properties
Section 1. Cardamom: Cultivation, species, and cultivars
Cultivation and agricultural practices of cardamom
Cardamom botany, cultivars, and genetic diversity
Plant morphological traits of cardamom
Viral Diseases of Cardamom
Cardamom wild genotypes
Section 2. Cardamom: Chemistry, functionality and health-promoting properties
Composition and functional properties of cardamom seeds
Composition and functional properties of cardamom essential oil
Composition and functional properties of cardamom fixed oil
Health aspects of true cardamom (Elettaria cardamomum): clinical evidence and proposed mechanism
Health-promoting effects of cardamom
Composition and functional properties of cardamom leaves
Chemistry and functionality of black cardamom (Amomum subulatum)
Section 3. Cardamom: Technology, processing, and applications
Effect of processing on cardamom composition and properties
Cardamom-based beverages
Cardamom-based phytosomes
Cardamom Safety
Cardamom in food applications
Encapsulation of cardamom extract
Cardamom oleoresin
Non-food applications of cardamom. .

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