Anatomic, morphological and organoleptic investigations on some spices that assist weight loss

Spices have been used throughout history for different purposes. They are preferred in many areas such as pharmacology, cooking and cosmetics. They are often added to meals due to their positive effects on health. Studies have shown that black cumin, cinnamon, ginger, cayenne pepper, black pepper, coriander, turmeric, rosemary, cardamom and cumin help in weight loss. As a result of the consumption of these spices, it has been observed that they prevent obesity and obesity by reducing the body mass index. In this thesis, anatomical, morphological and organoleptic properties of 10 different spices purchased from 5 herbalists and spice shops were examined. Among the organoleptic properties, taste, smell and color were used as determinants. The morphological characteristics of the spices and the impurities in the spices were determined and photographed using a stereo microscope. Sartur and Chloralhydrate reagents were used to examine the anatomical characteristics and anatomical studies were photographed with the help of light microscope. The results obtained were compared and evaluated with scientific descriptions. The taste of black cumin is aromatic, pencil-like and pungent; the color is gray- black; the smell is characteristic and pungent. Black cumin seeds are 2-3 mm long, 1.5-2 mm wide and 1 mm thick. As a result of foreign matter controls, other plant parts and stone fragments were found. Anatomical characteristics were studied using the sartur reagent The taste of cinnamon is characteristic and slightly sweet; the color is light brown with different shades; the smell is characteristic, aromatic and fragrant. Foreign matter was checked for strings and other plant parts. Anatomical characteristics were examined using sartur reagent. The taste of ginger is pungent and aromatic; color is light brown with different shades of yellow; odor is characteristic and aromatic. As a result of foreign matter controls, parts of other plants and rope were found. Anatomical characteristics were examined using chloralhydrate. The taste of paprika is distinctive, characteristic and bitter; the color is different shades of red; the smell is distinctive and pungent. As a result of foreign matter controls, parts of other plants, small pieces of wood, feathers and string were found. Anatomical characteristics were analyzed using sartur reagent. The taste of black pepper is pungent and bitter; the color is brown to black; the smell is distinctive, burning and pungent. Foreign matter was checked for plant parts, small pieces of wood and feathers. Anatomical characteristics were analyzed using sartur reagent. The taste of coriander is unique, aromatic and characteristic; the color is different shades of brown; the smell is pungent and distinctive. As a result of foreign matter controls, parts of other plants and feathers were found. Anatomical characteristics were analyzed using sartur reagent. The taste of turmeric is hot aromatic and bitter; the color is different shades of yellow; the smell is aromatic. String, feather, parts of other plants and pieces of wood were found as a result of 21 foreign matter controls. Anatomical characteristics were examined using chloralhydrate. The taste of rosemary is pungent aromatic, camphoraceous and bitter; the color is green with different shades; the smell is strongly aromatic. Rosemary is 1-4 cm long and 2-4 mm wide. Small pieces of wood, slug bark and other plant parts were found as a result of foreign matter controls. Anatomical characteristics were studied using chloralhydrate. The taste of cardamom is aromatic, pungent and slightly bitter; the color is different shades of brown-green; the smell is aromatic. The sizes of the cardamom grains are almost identical. No foreign matter was found as a result of foreign matter controls. Anatomical characteristics were analyzed using sartur reagent. The taste of cumin is hot, bitter, aromatic and unpleasant; the color is different shades of brown; the smell is peculiar, strong and heavy. Foreign matter checks revealed other plant parts and rope. Anatomical characteristics were analyzed using sartur reagent. Anatomical, morphological and organoleptic characteristics were compared with scientific descriptions. The anatomical characteristics conform to scientific descriptions, but the organoleptic and morphological characteristics of the spices vary and some do not conform to the descriptions. The 5 spices in our study (paprika, coriander, cumin, cumin, black cumin and rosemary) are included in the list of plants commonly used in treatments to prevent obesity. At the same time, 3 spices (cinnamon, turmeric and ginger) were included in the list of exotic plants used in the treatment of obesity. As a result of the literature studies we examined, in addition to these spices, cardamom and black pepper were found to help weight loss and were included in our study. These studies were taken into consideration when selecting the spices in our study. As a result, the reliability of spices obtained from unreliable areas with incomplete control mechanisms is a matter of debate and our study sheds light on this. Keywords: Anatomical, spice, morphological, organoleptic, slimming