Black Pepper: Health Benefits, In Vitro Multiplication, and Commercial Cultivation

Verma, Virendra Mohan

doi:10.1007/978-3-030-31269-5_5

Cited by 4 publications

(8 citation statements)

References 15 publications

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“…23 Spectra were imported to ACD/NMR Manager lab version 10.0 soware (Toronto, Canada) and automatically Fourier transformed to ESP les. The spectra were referenced to internal HMDS at 0.062 ppm for 1 H-NMR and 1.96 ppm for 13 C-NMR, respectively. Spectral intensities were reduced to integrated regions, referred to as buckets, of equal width (0.04 ppm) for all spectral (d 0.4-11.0 ppm) and aromatic (d 5.5-11.0 ppm) regions.…”

Section: Nmr Data Processingmentioning

confidence: 99%

“…Other prominent signals characteristic for FAs were detected such as methylene groups adjacent to the carbonyl moiety (-CH 2 -COOR) appearing at d 2.324 ppm (Table 1). FAs 1 H NMR data were conrmed using 1 H- 13…”

Section: Nmr Analysis Of Black and White Pepper Fruits' Metabolomementioning

confidence: 99%

“…Other biological activities reported in black pepper include antioxidant, anti-inammatory, cytotoxic, hepatoprotective, digestive, anti-platelet aggregation, and antidepressant. 13 Owing to the growth in market demand for spices, a holistic approach is warranted to unveil their quality characteristics and composition. 14 Recently, metabolomics tools are increasingly employed for proling and ngerprinting of spices using both targeted and untargeted approaches for quality control purposes.…”

Section: Introductionmentioning

confidence: 99%

“…Other biological activities reported in black pepper include antioxidant, anti-inflammatory, cytotoxic, hepatoprotective, digestive, anti-platelet aggregation, and anti-depressant. 13 …”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Assessment of metabolome diversity in black and white pepper in response to autoclaving using MS- and NMR-based metabolomics and in relation to its remote and direct antimicrobial effects against food-borne pathogens

Baky,

Kamal,

Wessjohann

et al. 2024

RSC Adv.

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Section: Nmr Data Processingmentioning

confidence: 99%

Section: Nmr Analysis Of Black and White Pepper Fruits' Metabolomementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Other biological activities reported in black pepper include antioxidant, anti-inflammatory, cytotoxic, hepatoprotective, digestive, anti-platelet aggregation, and anti-depressant. 13 …”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Assessment of metabolome diversity in black and white pepper in response to autoclaving using MS- and NMR-based metabolomics and in relation to its remote and direct antimicrobial effects against food-borne pathogens

Baky,

Kamal,

Wessjohann

et al. 2024

RSC Adv.

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“…Black pepper, known as the king of spices, is grown in tropical regions and is the most economical and consumed item in food. Black pepper fruit, also known as black pepper seed, is a premature bean grass that dries in the dark, after being exposed to sunlight [2].…”

Section: Introductionmentioning

confidence: 99%

Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography

Zareshahrabadi

Bahmyari

Nouraei

et al. 2020

Journal of Food Quality

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Background. Spices are one of the flavoring components of food in the cooking recipes of different nations that are used daily. However, these ingredients may be contaminated by toxicogenic fungi and subsequent production of mycotoxins that cannot be neutralized through cooking. In the present study, the possible contamination of spices by aflatoxins (AFs) and ochratoxin A (OTA) was investigated from Shiraz, the south part of Iran. Materials and Methods. A total of 80 spice samples including turmeric (n = 20), red pepper (n = 20), black pepper (n = 20), and cinnamon (n = 20) were purchased from markets and cultured on appropriate medium. The isolated fungi were identified. Simultaneously, mycotoxins from spices were extracted with immunoaffinity columns (IAC) and the occurrence of AFs (B1 + B2 + G1 + G2) and OTA was then determined using high-performance liquid chromatography (HPLC) with a fluorescence detector (FD). Result. The results depicted that 40 spice samples were contaminated with AFs and 48 samples with OTA. The highest rate of AFs contamination was related to red pepper, in 80% of which the amount of contamination was excessive than the standard level (>10 μg/kg). All black pepper samples were determined to be contaminated with OTA at over legislation limits of >15 μg/kg. Aspergillus species were the predominant isolated fungi, followed by Penicillium, and Mucor species. Discussion. Regarding the high mycotoxins contamination in spices in the current study, regular effective surveillance and quality control procedures are highly recommended. To achieve this goal, it is necessary to empower food-related laboratories with precise methods of isolation and detection of mycotoxins.

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Assessment of fungal species in some spices using molecular study with detection of their mycotoxins using chromatography analysis

Saleh,

Hassan,

Mahmud

et al. 2024

Biomedical Chromatography

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Spices are food flavouring agents that are highly used in Iraq. However, they may be contaminated by toxicogenic fungi and subsequent production of mycotoxins. The aim of this study was to investigate the contamination of commonly used spices with fungi using polymerase chain reaction (PCR) assay and to detect fungal mycotoxin using high‐performance liquid chromatography. Thirty‐five spices (seven samples from each black pepper, red pepper, turmeric, cumin and ginger) were cultured on an appropriate medium to identify various fungi species. Later on, the toxigenicity of Aspergillus flavus and Aspergillus niger was determined using a PCR assay. The fungal mycotoxins, including aflatoxins and ochratoxins, were then determined through a high‐performance liquid chromatography using the validated Quick, Easy, Cheap, Effective, Rugged, and Safe (QuECHERS) method. Aspergillus species were the predominantly isolated fungi, followed by Penicillium and Fusarium. The PCR results indicate the high toxigenicity of A. flavus as 85.7% of the strains had aflQ/aflR genes and 79% had PKS15KS/PKS15C‐MeT genes. Regarding mycotoxin contamination in spices, the highest rates of aflatoxins and ochratoxins were found in black pepper (5.913 μg/kg) and red chilli (6.9055 μg/kg), respectively. Spices are susceptible substrates for the growth of mycotoxigenic fungi. Thus, regular effective surveillance and quality control procedures are highly recommended.

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Black Pepper: Health Benefits, In Vitro Multiplication, and Commercial Cultivation

Cited by 4 publications

References 15 publications

Assessment of metabolome diversity in black and white pepper in response to autoclaving using MS- and NMR-based metabolomics and in relation to its remote and direct antimicrobial effects against food-borne pathogens

Assessment of metabolome diversity in black and white pepper in response to autoclaving using MS- and NMR-based metabolomics and in relation to its remote and direct antimicrobial effects against food-borne pathogens

Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography

Assessment of fungal species in some spices using molecular study with detection of their mycotoxins using chromatography analysis

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