Analysis of black pepper volatiles by solid phase microextraction–gas chromatography: A comparison of terpenes profiles with hydrodistillation

Jeleń, Henryk H.; Gracka, Anna

doi:10.1016/j.chroma.2015.09.065

Cited by 54 publications

(35 citation statements)

References 28 publications

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“…We detected a total of 15 compounds at measurable levels during analysis of the various controls and treatments of peppercorns (Table ; Table S1). Library identification of the compounds was confirmed by comparison of retention indices to previous findings (Jeleń and Gracka ). Odor descriptors are provided parenthetically for most identified volatiles, as reported by Jirovetz and others ().…”

Section: Resultssupporting

confidence: 68%

Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Duncan

Moberg

Amin

et al. 2017

Journal of Food Science

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Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole black peppercorns and cumin seeds: ethylene oxide (EtO) fumigation and vacuum assisted‐steam (82.22 °C, 7.5 psia). Treated and untreated spices/herbs were compared (visual, odor) using sensory similarity testing protocols (α = 0.20; β = 0.05; proportion of discriminators: 20%) to determine if processing altered sensory quality. Analytical assessment of quality (color, water activity, and volatile chemistry) was completed. Irradiation did not alter visual or odor sensory quality of black peppercorn, cumin seed, or oregano but created differences in onion powder, which was lighter (higher L *) and more red (higher a*) in color, and resulted in nearly complete loss of measured volatile compounds. EtO processing did not create detectable odor or appearance differences in black peppercorn; however visual and odor sensory quality differences, supported by changes in color (higher b *; lower L *) and increased concentrations of most volatiles, were detected for cumin seeds. Steam processing of black peppercorn resulted in perceptible odor differences, supported by increased concentration of monoterpene volatiles and loss of all sesquiterpenes; only visual differences were noted for cumin seed. An important step in process validation is the verification that no effect is detectable from a sensory perspective.

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Section: Resultssupporting

confidence: 68%

Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Duncan

Moberg

Amin

et al. 2017

Journal of Food Science

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“…Moreover, β ‐caryophyllene (57.6%, 12.8%, 15.96, 29.9, 8.91, 2.36, 16.6), α ‐pinene (3.3%, 5.6%, 9.12%, 4.5, 2.15, 2.15, 21.11), D‐limonene (8.8%, 14.7, 24.07, 13.2, 6.32, 6.30, 11.11), δ ‐3‐carene (18.5%, 27.85, 4.7, 4.34, 4.30), β‐ pinene (6.7%, 2.11, 7.9, 4.21, 4.20, 11.1) and δ‐cadinene (1.3, 2.14, 2.15) were reported as prominent terpenoids (François et al, ; Kapoor et al, ; Kumoro, Hasan & Singh, ; Lewis et al, ; Mageed et al, ; Perakis, Louli & Magoulas, ; Politeo, Jukic, & Milos, ). Besides these, β ‐caryophyllene (25.8, 18.64%), δ ‐3‐carene (15.6, 8.56%), D‐limonene (12.2, 14.95%) and β‐ pinene (8.4, 9.71%), were also reported as the highest constituents in hydro‐distilled oil (Bagheri et al, ; Jelen & Gracka, ). In composition to the 17 cultivars of Indian variety, it was reported that monoterpene hydrocarbons ranged from 69.4% to 85%, sesquiterpene hydrocarbons from 15% to 27.6% and the rest were oxygenated constituents.…”

Section: Resultsmentioning

confidence: 99%

Chemical, pharmacological and nutritional quality assessment of black pepper (Piper nigrumL.) seed cultivars

et al. 2018

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The present research has been performed on black pepper of two cultivars to evaluate their nutritional quality and safety issue on the basis of proximate, chemical and pharmacological properties. The proximate results were compiled with the standard USDA limits. K, Ca, Mg, Na, Fe, Al and Se were detected as major elements, whereas the toxic elements were found within the recommended limit. The GC‐MS analysis of the essential oils showed the presence of δ‐3‐carene (32.61%) as the major component in Kerala cultivar whereas β‐caryophyllene (18.39%) was the major components in Indigenous cultivar. The IC50 values of DPPH antioxidant activity of the essential oils were found to be 44.16 and 22.88 mg/mL in Indigenous and Kerala cultivars, respectively. The antimicrobial activity of the essential oils showed good activity in both cultivars. The LC50 values of the brine shrimp cytotoxic activity were 1.03 and 1.21 μg/mL in Indigenous and Kerala cultivars, respectively. Practical applications Spice quality is an important issue in the food industries as well as export markets. Due to the toxicological effect of imported spices, much attention has been paid to the safety issue especially on cytotoxicity and toxic metal contaminations. The present study reveals that both cultivars possess rich amount of nutritional components, essential minerals, phyto and flavouring components in their essential oils and recommended level of toxic elements as well as decent antioxidant and antimicrobial properties. This study promises to scaffold a new window for exportation of quality spice and confer potential for use in food, nutraceutical and pharmaceutical industries.

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“…The aroma of alkenes such as ( E )‐ocimene (sweet, herb; 2.28%) identified in the oil is common in different kinds of chilli pepper . Dipentene (flavor of lemon; 24.80%) and myrcene (pleasing, balsam; 6.62%) are also present in the volatile oil of black pepper . Monoterpenes such as linalool (4.27%) are present in the volatile fraction of immature chilli peppers, while eucalyptol (2.28%) is present in both immature and mature chilli peppers…”

Section: Resultsmentioning

confidence: 99%

Process optimization and characterization of fragrant oil from red pepper (Capsicum annuumL.) seed extracted by subcritical butane extraction

Pang

et al. 2016

J. Sci. Food Agric.

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Analysis of black pepper volatiles by solid phase microextraction–gas chromatography: A comparison of terpenes profiles with hydrodistillation

Cited by 54 publications

References 28 publications

Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Chemical, pharmacological and nutritional quality assessment of black pepper (Piper nigrumL.) seed cultivars

Process optimization and characterization of fragrant oil from red pepper (Capsicum annuumL.) seed extracted by subcritical butane extraction

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