Page 82 - Zbornik_Konf_2019

https://doi.org/10.15414/2019.9788055220703

4 International Scientific Conference Abstracts Book
th
DEVELOPMENT OF THE COMBINATIONS OF SPICES FOR
THE AYURVEDIC DISHES
Nataliia Frolova , Nataliia Yushchenko , Olga Korablova 2
1
1
1 National University of Food Technologies, Kyiv, Ukraine; E-mail: mailto:yunm_nuft@ukr.net
2 M.M. Gryshko National Botanical Garden of the National Academy of Sciences of Ukraine, Kyiv
Ayurveda is one of the earliest holistic medical systems of human health, which is
confirmed by its principles in modern research methods. According to Ayurvedic science, the
effect of food on a person is largely determined by their taste – Rasa, and thermal effect –
Virya. Food should be diverse, provide a comprehensive taste and meet recommendations for
balancing human energy in accordance with its unique constitution (Prakriti). The personal
constitution is determined by a unique combination of three doshas – Vata (dry, cold, agile),
Pitta (hot, damp, and agile) and Kapha (damp, cold, inert). Reviving and maintaining Prakriti
is exactly what opens up the possibilities of the human body as a complex biological system to
self-healing and self-rehabilitation. According to Ayurvedic science, the universal component,
which allows the purposeful formation of properties of culinary dishes are spices. Spices,
although introduced in small quantities, play a prominent role in the formation of taste and
aroma and have physiological activity. Ayurvedic science argues that plants, possessing a
powerful energy potential, can transmit it to a human. Majority of spices are sharp in taste
with slightly bitter and astringent off-flavors. The sharp and bitter taste of spices is caused by
the presence of certain alkaloids and aldehydes.
Due to their properties, spices are recommended for balancing Kapha and Vata doshas.
Pitta is a hot dosha, in whose diet spices should be used with caution. As Kapha is cold and
heavy, for its balancing products with prevailing sharp, bitter, astringent flavours are
required. Therefore, the introduction of spices into Kapha dishes virtually has no restrictions.
Vata, although having Kapha coldness, is dry, which restricts the use of spices with an overly
sharp taste. The objective of scientific research is studying the content of biologically active
substances of compositions of spices for Ayurvedic dishes.
Basing on the previously researches, spices compositions for Vata and Kapha doshas have
been developed; the composition for Vata dosha includes allspice, dry ginger root, cardamom
and trigonella in a ratio of 1:1:0.8:1.2, and the composition for Kapha dosha consisting of
anise, carnation, ginger, and black pepper in a ratio of 1:0.8 :1:1.
The total content of phenol compounds was determined using a photoelectric
colorimeter KFK-2MP at a wavelength of 640 ƞm using the Folin-Ciocalteu Reagent.
Determination content of tannin, rutin, and catechin was conducted by the mixture titration
method with the КМnO4 solution at a concentration of 0.1 mole/dm3; the content was
determined using KFK-2MP at a wavelength of 530 ƞm.
The total content of phenol compounds (by gallic acid) in the composition of spices for
Vata constituted 223.4±11mg/100 g; for Kapha – 193.4±10 mg/100 g. The content of phenol
compounds with P-vitaminic activity was respectively 2.2±0.1 and 2.5±0.1 mg/100 g. The
quantitative content of tannin in the composition for Vata constituted 1.5±0.05 mg/100 g, and
in the composition for Kapha 1.4±0.07 mg/100 g.
Due to the content of phenolic compounds, including those with P-vitamin activity, the
spice compositions will exhibit antioxidant activity, and their use in Ayurvedic recipes will not
only provide a variety of taste sensations during each meal but also provide physiological
activity, stimulating digestion and creating the conditions for the consumption of nutrients.

Keywords: Ayurveda, Ayurvedic nutrition, spices, biologically active substances.

|82 4 International Scientific Conference Agrobiodiversity Nutrition, Health and Quality of Human and Bees Life
th
September 11–13, 2019