Antibacterial and antioxidant activity of green cardamom and rosemary extract in food products: A brief review
Ravinder Singh, Ravinder Kaushik and Vipul Jaglan
Cardamom and rosemary extract are a good source of several bioactive compounds, which possess ant oxidative and antimicrobial properties. In addition, cardamom and rosemary has been used for flavouring and culinary proposes respectively and sometime as a medicine. Furthermore, the uses of cardamom and rosemary along with other spices have received increasing attention as the natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Meanwhile, the application of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. Furthermore, natural preservatives are easy to obtain since the sources are from plant origin. Since all the spices are coming from plants they have been generally recognized as safe (GRAS). The unique properties of spices and herbs have created a huge demand for cardamom and rosemary around the world making them a niche of research and economical benefits. This review covers up to date literatures on cardamom and rosemary extract including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf life extension of food products.
How to cite this article:
Ravinder Singh, Ravinder Kaushik, Vipul Jaglan. Antibacterial and antioxidant activity of green cardamom and rosemary extract in food products: A brief review. Pharma Innovation 2018;7(6):568-573.