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Diversity, Chemical Compositions and Beneficial Effects of Some Spices and Aromatic Leaves Consumed in Benin and in the World: Critical Review

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American Journal of Plant Sciences 2023年第5期14卷 569-598页

作者： Carole Vikou Josiane Semassa Zoriţa Diaconeasa Gautier Roko majoie tohoyessou Durand Dah-Nouvlessounon Haziz Sina Andreea Stanilă Lamine Baba-Moussa Laboratory of Biology and Molecular Typing in Microbiology Faculty of Science and Technology University of Abomey-Calavi Abomey-Calavi Benin Republic Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca Cluj-Napoca Romania

Spices and aromatic plants are products of plant origin used in food. They are used for the preparation of remedies, for seasoning dishes or for preserving food. This review takes stock of the diversity of spices and aromatic herbs, the chemical composition, the different properties and forms of use of six spices and aromatic herbs commonly used in Benin and around the world. These are Zingiber officinalis (ginger), Curcuma longa (curcuma), Syzygium aromaticum (clove) and three aromatic herbs Petroselinum crispum (parsley), Rosmarinus officinalis (rosemary), and Laurus nobilis (laurel). The methodology used is that of documentary research oriented towards the consultation of previous scientific documents that have highlighted the different pharmacological activities of the different species of spices and aromatic plants targeted. It is important to note that more than twenty plant species are used as spices and aromatic plants in Benin and around the world. Chemically, these different spices and aromatic herbs contain certain secondary metabolites such as flavonoids, tannins, coumarins, alkaloids, steroids, terpenes, saponins, and polyphenols. This diversity of secondary metabolites alone or in a possible synergy may be responsible for many beneficial properties attributed to spices and aromatic herbs.

关键词： Spices Aromatic Leaves Pharmacological Effects Humans

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Phenotypic and Genotypic Characterization of Extended Spectrum β-Lactamase Klebsiella pneumoniae and Fluorescent Pseudomonas spp. Strains from Market Garden Products and Their Watering Water in Benin (West Africa)

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Food and Nutrition Sciences 2016年第3期7卷 192-204页

作者： Wassiyath Moussé Pacôme A. Noumavo Nicodème W. Chabi Haziz Sina majoie G. tohoyessou Théodora A. Ahoyo Lamine Baba-Moussa Faculté des Sciences et Techniques Abomey-Calavi Bénin Département du Génie de Technologie Alimentaire Abomey-Calavi Bénin Département du Génie de Biologie Humaine Abomey-CalaviBénin

Market garden products can carry several types of microorganisms, and their consumption is the source of many cases of food poisoning. This work aimed to improve food safety in Benin. In characterizing strains of K. pneumoniae and fluorescent Pseudomonas spp. at the biochemical and molecular level, the target was to identify contaminated watering water and garden products sold during Cotonou in both the dry and rainy seasons. A total of 164 samples of market garden products and 22 samples of watering water were investigated. The results showed that 5.91% of market garden products and watering water were contaminated by K. pneumoniae and 20.43% by fluorescent Pseudomonas spp. During the dry season, cabbage was most contaminated by fluorescent Pseudomonas spp. (50%). Pool water was more contaminated with K. pneumoniae (17%). All isolated strains were resistant to both amoxicillin and penicillin. All strains of K. pneumoniae and fluorescent Pseudomonas spp. were not resistant to imipenem, and 22% of them produced penicillinase. Among the 49 strains producing penicillinase isolated, 64.29% and 21.43% carried blaTEM and blaSHV respectively while 14.28% carried blaCTX-M genes. In light of the previously-developed results and considering the importance of horticultural products in Beninese food habits, we must improve national awareness of the risk for foodborne illness.

关键词： Vegetables Klebsiella pneumoniae Fluorescent Pseudomonas spp. β-Lactamases Food Safety

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