Cardamom [ Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals. Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum , emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields.

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Preface
Description
Contents
About the Editor
Chapter 1: Introduction to Cardamom (Elettaria cardamomum): Production, Processing, and Properties
1.1 United Nations Sustainable Development Goals and Health-Enhancing Plants
1.2 Cardamom (Elettaria cardamomum): Production, Processing, and Properties
1.3 Cardamom (Elettaria cardamomum) Market
1.4 Cardamom (Elettaria cardamomum) in the International Scientific Literature
1.5 Aims and Features of the Book
References
Part I: Cardamom: Cultivation, Species, and Cultivars
Chapter 2: Cardamom (Elettaria cardamomum): Production and Postharvest Treatments
2.1 Introduction
2.2 Global Production
2.3 Markets
2.4 Suppliers
2.5 Seasonality
2.6 Cardamom Propagation Methods
2.6.1 Sexual Method
2.6.1.1 Primary Nursery
2.6.1.2 Choice Selection
2.6.1.3 Plant Selection
2.6.1.4 Capsule Collection
2.6.1.5 Plant Extraction
2.6.1.6 Acidic Removal of Mucilage
2.6.1.7 Sterilization of Nursery Soil
2.6.1.8 Application of Manure in a Nursery
2.6.1.9 Preparation of the Crib
2.6.1.10 Seed Planting
2.6.1.11 Mulching
2.6.1.12 Germination
2.6.1.13 Management of Shade
2.6.1.14 Additional Advice for Secondary Nursery
2.6.1.15 The Packaging of Seedlings
2.7 Asexual Method
2.8 Negative Aspects of Asexual Reproduction
2.9 Propagation Through Suckers
2.10 Location of a Sucker Propagation Nursery
2.11 The Construction of Trenches
2.12 Introduction of Suckers
2.13 Packaging of Plants for Shipment
2.14 Tissue Culture
2.14.1 Importance of plant tissue culture in large cardamom
2.14.1.1 Instruments and Nutrition Culture Medium Preparation
2.14.1.2 Decontamination of Culture Media
2.14.1.3 Inoculation of Plant Tissues
2.14.1.4 Making Ready the Laminar Hood
2.14.1.5 Incubation for Development
2.14.1.6 Protocol for the Culture of Large Cardamom Tissue
2.15 The Sale of Seedlings for Planting
2.16 Nursery Pest and Disease Management
2.16.1 Insects
References
Chapter 3: Cardamom Botany, Cultivars, and Genetic Diversity
3.1 Introduction
3.2 Cardamom Botany
3.3 Cardamom Cultivars
3.3.1 Laxiflora Cultivar
3.3.2 Malabar Cultivar
3.3.3 Mysore Cultivar
3.3.4 Mysorensis Cultivar
3.3.5 Vazhukka Cultivar
3.4 Genetic Diversity of Cardamom
3.4.1 Genetic Diversity and E. cardamomum Crop Breeding
3.4.2 Erosion of E. Cardamomum Genetic Diversity
References
Chapter 4: Plant Morphological Traits of Elettaria cardamomum
4.1 Introduction
4.2 Nomenclature and Classification
4.3 Occurrence
4.4 General Structure and Morphology of Plant, Roots, Stem, Branches, Leaves and Seeds
4.4.1 General Structure of Plant
4.4.1.1 Appropriate Agronomic/Climatic Conditions (MFPI)
4.4.1.2 Essential Oil
4.4.1.3 Sowing and Cultivation
4.4.1.4 Growth
4.4.1.5 Harvesting
4.4.1.6 Genome
4.5 Morphology of Stem
4.6 Morphology of Branches and Leaves
4.7 Structure and Composition of Seeds
References
Website Sources:
Chapter 5: Viral Diseases of Elettaria cardamomum
5.1 Introduction
5.1.1 Cardamom Mosaic Virus
5.1.2 Host
5.1.3 Transmission
5.1.4 Symptoms
5.1.5 Structure
5.1.6 Genome
5.1.7 Characterization of CdMV Protein and Interaction with Host
5.1.8 Virus Detection
5.1.9 CdMV Resistance in Cardamom
5.2 Banana Bract Mosaic Virus
5.2.1 Host
5.2.2 Transmission
5.2.3 Symptoms
5.2.4 Structure
5.2.5 Genome
5.2.6 Proteins of BBrMV
5.2.7 Detection
5.3 Cardamom Vein-Clearing Virus
5.3.1 Disease Transmission and Symptoms
5.3.2 Genome
5.4 Nilgiri Necrosis Virus
5.4.1 Transmission
5.4.2 Symptoms
5.4.3 Virus Structure
5.5 Infectious Variegation Virus
5.5.1 Symptoms and Transmission
5.6 Conclusion
References
Chapter 6: Cardamom Wild Genotypes
6.1 Introduction
6.2 Importance and Uses of Cardamom
6.3 Agronomic Practices and Production of Cardamom
6.4 Genetic Diversity and Variation Among Cardamom Germplasm
6.5 Wild Genotypes and Their Contribution to Cultivar Development
6.6 Genetic Characterization of Cardamom Germplasms
6.7 Conservation of Cardamom
6.8 Importance of Genetic Characterization and Conservation
6.9 Conclusion
References
Part II: Cardamom: Chemistry, Functionality and Health-Promoting Properties
Chapter 7: Composition and Functional Properties of Cardamom Seeds
7.1 Introduction
7.2 Physical Measurements of Cardamom
7.3 Macronutrients and Micronutrients of Cardamom Seed
7.4 Fatty Acids Composition
7.5 Phytochemicals Content of Cardamom Seed
7.6 Microbiological Content of Cardamom Seed
7.7 Volatile Organic Composition of Cardamom Seed
7.8 Functional Properties
7.8.1 Food Preparations and Skin-Penetration Enhancing Properties
7.8.2 Antioxidant Properties
7.8.3 Pharmacological Properties
7.8.3.1 Antimicrobial
7.8.3.2 Anti-Anxiety
7.8.3.3 Anti-Alzheimer Activity
References
Chapter 8: Composition and Functional Properties of Cardamom Essential Oil
8.1 Introduction
8.2 Cardamom Essential Oil Extraction
8.3 Cardamom Essential Oil and Its Composition
8.4 Functional Properties of Cardamom Essential Oil
8.4.1 Antioxidant Activity
8.4.2 Antibacterial and Antifungal Activity
8.4.3 Other Miscellaneous Activities
8.5 Conclusion
References
Chapter 9: Composition and Functional Properties of Cardamom Fixed Oil
9.1 Introduction
9.2 Composition of Cardamom (Elettaria cardamomum L.) Fixed Oil
9.2.1 Fatty Acid and Acyl Lipids Profile
9.3 Minor Bioactive Lipids
9.3.1 Tocopherols and Tocotrienols
9.3.2 Phytosterols
9.3.3 Phenolics and Carotenoids
9.4 Functionality of Cardamom Oil
9.4.1 Antioxidant Activity
9.4.2 Antimicrobial Activity
9.5 Conclusion
References
Chapter 10: Health Aspects of True Cardamom (Elettaria cardamomum): Clinical Evidence and Proposed Mechanism
10.1 Introduction
10.2 True Cardamom as a Dietary Supplement
10.2.1 Effect on Blood Pressure
10.2.2 Effect on Glycemic Indices
10.2.3 Effect on Blood Lipid
10.3 Conclusion
References
Chapter 11: Health-Promoting Effects of Cardamom (Elettaria cardamomum)
11.1 Introduction
11.2 Nutritional value
11.3 Traditional Uses
11.4 Health Promoting Effects
11.4.1 Antimicrobial activities
11.4.2 Anti-cancer Activities
11.4.3 Antioxidant Activities
11.4.4 Cardio-protection Effects
11.4.5 Gastro-protection Effects
11.4.6 Anti-dyslipidemia Effects
11.4.7 Anti-inflammatory Activities
11.4.8 Hepato-protective and Chemo-protective Effects
11.4.9 Neuro-protective Effects
11.4.10 Anti-diabetic Effects
11.4.11 Other Health-promoting Effects
11.5 Conclusions
References
Chapter 12: Composition and Functional Properties of Cardamom Leaves
12.1 Introduction
12.2 Ecology and Growing Conditions
12.3 Bioactive Metabolites Present in Cardamom Leaves
12.4 Biological Activity
12.4.1 Anti-scabies Activity
12.4.2 Antioxidant and Antiaging Activities
12.4.3 Antidiabetic, Weight Loss, and Hypocholesterolemic
12.4.4 Antibacterial Activity
12.4.5 Antifungal Effect
12.5 Green Synthesis of Silver Nanoparticles By Cardamom Leaves
12.6 Conclusion
References
Chapter 13: Chemistry and Functionality of Black Cardamom (Amomum subulatum)
13.1 Introduction
13.2 Botany
13.3 Phytochemistry
13.4 Volatile Phytoconstituents
13.5 Non-volatile Phytoconstituents
13.6 Antioxidant Activity
13.7 Antimicrobial Activity
13.8 Analgesic Activity
13.9 Anti-inflammatory Activity
13.10 Antiulcer and Gastro-protective Effect
13.11 Hypotensive Properties
13.12 Cardio-adaptogenic Properties
13.13 Hypolipidemic Activity
13.14 Anticancer Activity
13.15 Nanoparticle Synthesis
13.16 Other Applications
References
Part III: Cardamom: Technology, Processing, and Applications
Chapter 14: Effect of Processing on Cardamom Composition and Properties
14.1 Introduction
14.2 Cultivation
14.2.1 Manuring
14.2.2 Land Preparation
14.2.3 Planting
14.2.4 Fertilizer
14.2.5 Irrigation
14.2.6 Intercultural Operations
14.2.6.1 Mulching
14.2.6.2 Weed Killing
14.2.6.3 Trashing
14.2.6.4 Shade Regulation
14.2.6.5 Earthing
14.2.6.6 Plant Protection
14.3 Harvesting and Processing
14.4 Effect of Drying
14.4.1 Sun Drying
14.4.2 Solar Drying
14.4.3 Wood-Fired Dryer
14.4.4 Electric or Gas Dryer
14.4.5 Humidity-Controlled Drying
14.5 Effect of Processing Conditions on Quality of Cardamom Applying a Pre-drying Treatment with 2% Sodium Carbonate and at Different Drying Temperatures
14.6 Effect of Moisture Content on Physical Properties of Cardamom
14.7 Effect of Enzyme Pretreatment on Extraction Yield and Quality of Volatile Oil of Cardamom Seeds
14.8 Effect of Domestication on Cardamom
14.9 Effect of Sorting and Storage
14.10 Effect of Genetic Variability Parameters on genome Size
References
Further Readings
Chapter 15: Cardamom-Based Beverages
15.1 Introduction
15.2 Historical and Traditional Aspects
15.3 Alternative Use of Cardamom as a Beverage
15.4 Conclusion
References
Chapter 16: Cardamom-Based Phytosomes
16.1 Phytochemicals
16.2 Bioavailability of Phytochemicals
16.3 Phytosomes
16.4 Formation of Phytosomes
16.5 Cardamom-Based Phytosomes
16.6 Formation of E. Cardamom Phytsomes
16.6.1 Optimization of E. Cardamom Phytosomes
16.6.2 Characterization of E. Cardamom Phytosomes
16.6.3 Entrapment Efficiency
16.6.4 Antioxidant Potential
16.6.5 Antimicrobial Activity
16.6.6 ACE Inhibition Potential
16.7 Conclusion
References
Chapter 17: Cardamom Safety
17.1 Introduction
17.1.1 Historical Background
17.2 Spectrum of Medical Applications of Cardamom
17.2.1 Lowering of High Blood Pressure
17.2.2 Fighting Against Cancer Cells
17.2.3 Relief from Asthma
17.2.4 Cure for Depression
17.2.5 Enhancement of Oral Health
17.2.6 Protection of the Human Heart
17.2.7 Protection and Improvement of Digestive System
17.2.8 Improvement of the Quality of Human Hair
17.2.9 Gastroprotective Action
17.2.10 Anti-inflammatory Activity
17.2.11 Body Basal Metabolism
17.2.12 Antidote of Snake or Scorpion Venom
17.2.13 Aiding Weight Loss
17.2.14 Help in Quitting Smoking
17.2.15 Boosting of the Immune System
17.2.16 Clearing of Skin
17.2.17 Softening of Lips
17.2.18 Miscellaneous Uses
17.3 Side Effects of Cardamom Tea
17.4 Cardamom Side Effects
17.4.1 Diarrhea
17.4.2 Nausea
17.4.3 Dizziness
17.4.4 Menstrual Cramps
17.4.5 Dehydration
17.4.6 Pregnancy
17.4.7 Blood Thinning
17.4.8 Diabetes
17.4.9 Surgery
17.5 Conclusion
References
Chapter 18: Cardamom in Food Applications
18.1 Cardamom Flavor
18.2 Food Applications
18.2.1 Cardamom as a Food Preservative
18.2.2 Meat Products
18.2.3 Dairy Products
18.2.4 Vegetable Oils
18.2.5 Beverages
18.2.6 Bakery Products
18.2.7 Other Food Products
References
Chapter 19: Encapsulation of Cardamom Extracts
19.1 Extraction Techniques
19.1.1 Traditional Extraction Methods
19.1.2 Advanced Extraction Methods
19.2 Encapsulation Techniques
19.2.1 Chemical Methods
19.2.2 Mechanical Methods
19.3 Conclusions and Future Perspectives
References
Chapter 20: Cardamom Oleoresin
20.1 Introduction
20.1.1 Cardamom – An Important Spice
20.1.2 Traditional Uses
20.1.3 Cardamom Oil and Oleoresin Market: Domestic and Global Level
20.2 Essential Oil
20.2.1 Essential Oils and Their Phytoconstituents
20.2.2 Extraction and Processing
20.3 Oleoresin
20.3.1 Oleoresin and Its Phytoconstituents
20.3.2 Extraction and Processing
20.4 Therapeutic Activity and Potential Health Benefits
20.4.1 Antioxidant and Anti-inflammatory Activity
20.4.2 Antimicrobial and Antibacterial Activity
20.4.3 Metabolic Syndrome
20.4.4 Oral Health
20.4.5 Liver Health
20.4.6 Anti-Carcinogenic Properties
20.4.7 Miscellaneous Activities
20.5 Oleoresin and Volatile Oil: Food and Pharmaceutical Applications
20.6 Contribution of Various Technology to Developing Newer Formats
20.7 Conclusion
References
Chapter 21: Non-Food Applications of Cardamom
21.1 Introduction
21.2 Insecticidal Activity
21.3 Other Alternative Use of Cardamom
21.4 Conclusion
References
Index

2024-03-18