Handbook of Oleoresins : Extraction, Characterization, and Applications book cover
1st Edition

Handbook of Oleoresins
Extraction, Characterization, and Applications

ISBN 9781032014005
Published June 8, 2022 by CRC Press
454 Pages 54 B/W Illustrations

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Book Description

An Oleoresin represents the true essence of spices enriched with volatile and non-volatile essential oil and resinous fractions. The oleoresin represents the wholesome flavor of the spice, a cumulative effect of the sensation of smell and taste. Therefore, it is designated as "true essence" of the spice and can replace spice powders in food products without altering the flavor profile. Our earth comprises a plethora of spices that have carved a niche in the global market in medicinal and health-related food products. These spices play a dual role as a food ingredient and a therapeutic agent preventing various diseases. This industry has acquired tremendous attention not only from consumers but also from scientific communities, and various food manufacturing organizations.

Handbook of Oleoresins: Extraction, Characterization, and Applications is a snapshot of information on oleoresins—production, composition, properties, applications (medicinal & health properties), and more. It is designed to be a practical tool for the various professionals who develop and market spices and oleoresins

Key Features:

  • Contains comprehensive information on the major oleoresins of the world
  • Dicusses the extraction and characterization of major spice oleoresins
  • Covers the safety and toxicity of oleoresins
  • Sheds light on relationship between oleoresins and health benefits

The world is moving towards natural products. Spices lend color, taste, and flavor, and oleoresins are good source of antioxidants and have preservative as well as therapeutic power. Therefore it is important to understand and document the chemistry, characterization, properties and applications of oleoresins, as found in this handbook.

Table of Contents

Preface, xi
Editors, xiii
Contributors, xv

Chapter 1 ◾ Pepper Oleoresin: Properties and Economic Importance 1

Zakiya Usmani, Aamir Hussain Dar, Aayeena Altaf, and Yash D. Jagdale

Chapter 2◾ Chemistry and Properties of Coriander Oleoresin 11

Hanuman Bobade, Arashdeep Singh, and Baljit Singh

Chapter 3 ◾ Characterization of Capsicum Oleoresin 31

Asif Ahmad and Muhammad Suhail Ibrahim

Chapter 4 ◾ Health and Medicinal Properties of Saffron 63

Sabeera Muzzaffar and Iqra Azam

Chapter 5 ◾ Ajwain Oleoresin: Characterization and Properties 95

Lubna Masoodi, Tahmeena Ahad, Jassia Nisar, and Shaheen Khurshid

Chapter 6 ◾ Extraction Techniques, Production and Economic

Importance of Asafoetida Oleoresin 101

Garima Bhardwaj, Ajay Sharma, Apurba Gohain, Harvinder Singh Sohal,

Tejasvi Bhatia, and Vishal Mutreja

Chapter 7 ◾ Black Cumin Oleoresin: Characterization, Properties and Economic Importance 129

Sumera Mehfooz, Ghulamud in Sofi, Najeeb Jahan, and Imtiyaz Ahmad Mir

Chapter 8 ◾ Safety, Toxicity and Properties of Fennel Oleoresin 141

Vishakha Singh and Shweta Joshi

Chapter 9 ◾ Distribution, Production and Health Benefits of Ginger Oleoresin 153

Lisa F. M. Lee Nen That and Jessica Pandohee

Chapter 10 ◾ Applications of Garlic Oleoresin 173

Gargee Dey and Tridip Boruah

Chapter 11 ◾ Characterization and Extraction Techniques of Nutmeg Oleoresin 187

Tahira Mohsin Ali, Natasha Abb as Butt, and Marium Shaikh

Chapter 12 ◾ Health and Medicinal Properties of Rosemary Oleoresin 235

Laura Natali, Afanador-Barajas, Adriana Patricia Diaz-Morales, Edgar Vázquez-Núñez, Sergio Rubén Peréz-Ríos, Marycarmen Cortés-Hernández, Gabriela Medina-Peréz, and Cecilia Bañuelos

Chapter 13 ◾ Characterization of Lemongrass Oleoresins 261

Shafeeqa Irfan, Syeda Mahvish Zahra, Mian Anju m Murtaza, Saadia Zainab,

Bakhtawar Shafique, Rabia Kanwal, Ume Roobab, and Muhammad Modassar Ali Nawaz Ranjha

Chapter 14 ◾ Health and Medicinal Properties of Turmeric Oleoresin 285

Muhammad Rizwan Tariq, Shinawar Waseem Ali, Sajid Ali, and Muhamad Shafiq

Chapter 15◾ Onion Oleoresin: Extraction, Characterization, and Application 301

Shafiya Rafiq, Bababode Adesegun Kehinde, Priyanka Suthar, Suheela Bhat,

Gulzar Ahmad Nayik, and Yash D. Jagdale

Chapter 16◾ Production, Characterization, and Health Benefits of Cardamom Oleoresins 313

Jasmeet Kour, Renu Sharma, Sangeeta, Vikas Bansal, Monika Hans, and Ashwani Kumar Khajuria

Chapter 17 ◾ Chemistry and Characterization of Clove Oleoresin 329

Gurpreet Kaur, Kamalpreet Kaur, Preeti Kukkar, Navneet Kaur Panag, and Jashanpreet Kaur

Chapter 18 ◾ Fenugreek Oleoresins: Chemistry and Properties 369

Nighat Raza, Muhammad Shahbaz, Mujahid Farid, and Adeel Hakim

Chapter 19 ◾ Characterisation and Pharmacological Properties of Celery Oleoresin 389

Ruchi Sharma, Tanu Malik, Shailja Kumari, and Somesh Sharma

Chapter 20 ◾ Paprika Oleoresins: Chemistry and Properties 399

Tejasvi Bhatia, Barkha, Garima Bhardwaj, Ajay Sharma, and Vivek Pandey


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Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 50 peer-reviewed research and review papers, 29 book chapters, edited three books and published one textbook and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik was shortlisted twice for prestigious Inspire-Faculty Award in 2017 and 2018 from Indian National Science Academy, New Delhi. He was nominated for India’s prestigious National Award (Indian National Science Academy Medal for Young Scientists-2019-20). Dr Nayik also fills the roles of editor, associate editor, assistant editor & reviewer for many food science and technology journals. He has received many awards, appreciations and recognitions and holds membership of various International societies & organizations. Dr Nayik is currently editing several book projects in Elsevier, Taylor & Francis, Wiley & Royal Society of Chemistry.

Dr. Amir Gull completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr Gull has published 35+ peer-reviewed research and review papers in reputed journals. He has also published 2 edited books in Springer, 10+ book chapters and delivered a number of presentations in many national and international conferences. Dr Gull’s main research activities include developing functional food products from millets. Dr. Gull is also serving as editorial board member & reviewer of several journals. He is also active member of Association of Food Scientist and Technologist India. He is also recipient MANF from UGC India.

Dr. Tariq Ahmad Ganaie is working as Senior Assistant Professor in the Department of Food Technology, Islamic university of Science and Technology (IUST) Awantipora, J&K, India. He has worked as Assistant Professor in the same from 2007-2013, after that he was promoted as senior Assistant Professor. He completed B.Sc. (Hons) in Chemistry in 1998, M.Sc Chemistry in 2001 and M.Tech (Agriculture Processing and Food Engineering) from Aligarh Muslim University, Aligarh, UP, India in 2005. In 2021, he completed his Ph.D (Food Science and Technology) from University of Kashmir, India. He has published many papers in reputed national and international journals with high impact factor. The author has organized many national and international conferences, workshops and symposia. The author has delivered many invited talks and is on the editorial board of many reputed national and international journals.