Microbiological Status and Nutritional Composition of Spices Used in Food Preparation

Khalil I. Ereifej¹, Hao Feng¹, Taha M. Rababah², Sufyan H. Tashtoush², Muhammad H. Al-U’datt², Ghaid J. Al-Rabadi³, Peter Torley⁴, Malek Alkasrawi⁵

¹Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, USA.
²Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.
³Department of Animal Production, Faculty of Agriculture, Mutah University, Al-Karak, Jordan.
⁴School of Applied Science, RMIT University, Melbourne, Australia.
⁵Engineering Department, Stevens Point University of Wisconsin, Stevens Point, USA.

DOI: 10.4236/fns.2015.612118                

Abstract

The present study showed significant initial microbial load, as well nutritional value of ten spices used widely across the world in food preparation. The microbiological tests demonstrated that sumac and cloves had the highest antimicrobial activity with respect to total plate counting and spore forming count. Results showed that chemical composition of the spices and herbs varied significantly. Dry matter content ranged between 83.6% and 92.4%. The highest ash content 10.4% was found in sweet cumin, protein 21.2% in cumin, fat 19.7% in sumac, fiber 59.2% in turmeric and carbohydrates 27.3% in sumac. These spices were also differing in their minerals content. Substantial amounts of Ca, Na, K and Mg were found, while Cu, Fe, P, Mn and Zn were present in trace amounts in all investigated spices.

Keywords

Microbial Status, Minerals, Proximate Chemical Composition, Spices

Conflicts of Interest

The authors declare no conflicts of interest.

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