Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 8, Issue 5 (2019)

Enhancing the flavour of oil by Infusion of different herbs-review

Diksha, Dr. Shuchi Upadhyay, Dr. Shweta Singh and Prateek Gururani
Herbs are rich in volatile compound which increase aroma and shelf life of food product. Oregano scientifically known as Origanum vulgare very beneficial for the health. Mostly Origanum vulgare is used to treat different types of diseases and ailments. Oregano is effective against diseases like diabetes, anti-bacterial, anti-fungal and many more activities. Syzygium aromaticum is the scientific name used for clove which is also refer as champion of antioxidant till known. Eugenol is the major constituent who is responsible for the medicinal property of clove. Once infused, these different composition of clove, oregano and cinnamon show different properties of oil when infused with olive oil. Infusion involves immersing oregano, cinnamon and clove in oil to extract their flavours. Store the infused oils at room temperature and preservation of the oils will maintain their fresh flavour for a long time. Cinnamun cassia is the scientific name for cinnamon it is mainly isolated from the bark of tree and is also used as a spice, it also used for the traditional medicinal method which have antioxidant activity which prevent the food from spoilage. It is also used as a curable medicine for anti diabetic and anti cancer diseases. The delicate and unique taste of olive oil is contributed to the volatile substances that developed during & after the oil isolated from olive fruits. Olive oil have higher content of monounsaturated fatty acid.
Pages: 626-632  |  425 Views  159 Downloads

The Pharma Innovation Journal
How to cite this article:
Diksha, Dr. Shuchi Upadhyay, Dr. Shweta Singh, Prateek Gururani. Enhancing the flavour of oil by Infusion of different herbs-review. Pharma Innovation 2019;8(5):626-632.

Call for book chapter