Jamaican Spices as Food Preservatives

Authors

  • Roy B.R. Porter Chemistry Department, University of the West Indies, Mona Campus, Kingston 7, Jamaica, West Indies.
  • Lawrence A.D. Williams Scientific Research Council, Hope Gardens, P.O. Box 350, Kingston 6, Jamaica, West Indies
  • Grace-Ann O. Junor Chemistry Department, University of the West Indies, Mona Campus, Kingston 7, Jamaica, West Indies.
  • Cheryl Green Scientific Research Council, Hope Gardens, P.O. Box 350, Kingston 6, Jamaica, West Indies

DOI:

https://doi.org/10.32945/atr3512.2013

Keywords:

Antioxidant, antimicrobial, oleoresin

Abstract

The present review is a compilation of the spices commonly used in Jamaica for preserving foods especially meats. These include: Allium cepa L. (onion), Allium fistulosum L. (Escallion), Allium sativum L. (Garlic), Capsicum annum L. (Scoth bonnet), Capsicum frutescens L. (Bird pepper), Curcuma domestica Valeton (Turmeric), Cinnamomum zelanicum Nees (Cinnamon), Pimenta dioica (L.) Merr (Pimenta), Plectranthus amboinicus (Lour) Launert (French thyme), Rosmarinus officinalis L. (Rosemary), Thymus vulgaris L. (Thyme) and Zingiber officinale Roscoe (Ginger).

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Submitted

2024-12-03

Published

2013-06-05

How to Cite

Porter, R. B., Williams, L. A., Junor, G.-A. O., & Green, C. (2013). Jamaican Spices as Food Preservatives. Annals of Tropical Research, 35(1), 13–22. https://doi.org/10.32945/atr3512.2013

Issue

Vol. 35 No. 1 (2013)

Section

Research Article

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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