Application of Non-Destructive Rapid Determination of Piperine in Piper nigrum L. (Black Pepper) Using NIR and Multivariate Statistical Analysis: A Promising Quality Control Tool

Abstract

Piperine is a bioactive alkaloid compound which provides a unique spicy flavor derived from plants of the Piper nigrum L. Black pepper (n = 160) collected from Vietnam was studied using non-destructive near infrared spectroscopy (NIRS). The spectral acquisition ranged from 1100 to 2500 nm, and a chemometrics analysis program was performed to quantify the piperine contents. High performance liquid chromatography (HPLC) analysis was carried out to develop a chemometric model based on reference values. The black pepper samples were divided into two groups used for calibration (n = 120) and prediction (n = 40) sets. The optimum calibration model was developed by pretreatment of the spectra. The analyses results based on the prediction samples included a coefficient of determination (R2) of 0.914, a root mean square error of prediction (RMSEP) and a standard error of prediction (SEP) of about 0.220 g/100 g, and a ratio performance to deviation (RPD) value of 3.378 regarding the partial least square (PLS) regression model, and an R2 of 0.921, an RMSEP and SEP of 0.210 g/100 g, and an RPD of 3.571, with respect to the principal components (PC) regression model. These results indicate that NIRS can be applicable as a control, or as an alternative rapid and effective method to quantify piperine in P. nigrum L.

Evaluation of Antimicrobial Activity and Cytotoxicity Effects of Extracts of Piper nigrum L. and Piperine

“…In addition to piperine, many other amides have been isolated from the Piper species [13,14]. Studies on the pharmacological effects of piperine have shown that it has antimicrobial, anticancer, anti-inflammatory, insecticidal, analgesic, anticonvulsant, antiulcerogenic, gastroprotective, antioxidant, and antiseptic properties; piperine also makes other bioactive compounds more absorbable and bioavailable [15][16][17].…”

The Role of Thermal and Electrical Energies to Increase the Pepper Quality: A Review

“…(1) where: C = Piperine concentration in the sample (g/100 mL) read from the standard curve W = Sample weight V = Volume of Erlenmeyer tube (ml) Fp = Dilution factor Raman spectroscopy [42] or near-infrared spectroscopy [43] wether it is used as benchtop or handheld spectrometers [44] may also be used as a rapid estimation of piperine in black pepper. On the other hand, the utilization of Reverse Phase High-Performance Liquid Chromatography approach leads to the development of a more precise and reliable method [45].…”

Determination of Water Content and Piperine Content of Black Pepper (Piper Nigrum L.) Using Near Infrared Spectroscopy (NIRS)

“…Metode NIRS dipilih karena berpotensi besar untuk diterapkan dalam memprediksi secara cepat dan akurat sehingga dapat menjadi suatu sistem evaluasi kualitas pada produk pertanian. Penelitian tentang penerapan NIR Spectrometer untuk penentuan kandungan kimia produk pertanian telah banyak dilakukan, misalnya penentuan kadar piperin lada putih (Athfiyah et al, 2020), serta hal yang sama untuk lada hitam (Park et al, 2020), namun penggunaan NIR Spectrometer secara spesifik terhadap bubuk lada hitam masih perlu penelitian lebih mendalam. Tujuan dari penelitian ini adalah untuk menganalisis metode pengukuran kadar air dan kandungan piperine pada lada hitam dengan menggunakan metode NIRS dengan penerapan metode PLS (Partial Least Square) dan PCR (Principal Component Regression).…”