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

Abstract

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.

Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil

“…The EO chemical composition of black pepper cultivars can present quantitative and qualitative differences according to their geographic occurrence. For example, in cultivars from India (“Indigenous” and “Kerala”), quantitative variations in amounts of α-pinene (7.3–16.7%), β-pinene (13.2–13.6%) and limonene (15.2–16.2%), δ-3-carene (9.2–32.6%), α-phellandrene (2.9–8.9%), and ( E )-β-caryophyllene (10.7–18.4%) were observed [ 74 ]. Fruits from “Sreekara”, “Kuching”, and “Vellanamban” cultivars, also found in India, present α-pinene (1.7–5.5%), β-pinene (3.9–11.2%) and limonene (8.3 22.1%) in their EO composition.…”

“…The EO chemical composition of black pepper cultivars can present quantitati qualitative differences according to their geographic occurrence. For example, in cu from India ("Indigenous" and "Kerala"), quantitative variations in amounts of α-(7.3-16.7%), β-pinene (13.2-13.6%) and limonene (15.2-16.2%), δ-3-carene (9.2-32. phellandrene (2.9-8.9%), and (E)-β-caryophyllene (10.7-18.4%) were observed [74] from "Sreekara", "Kuching", and "Vellanamban" cultivars, also found in India, p α-pinene (1.7-5.5%), β-pinene (3.9-11.2%) and limonene (8.3 22.1%) in their EO co tion. However, they also display other majorities, such as (E)-β-caryophyllene 39.1%), sabinene (4.3-18.8%), myrcene (2.0 9.6%), α-phellandrene (3.0-7.7%, o "Sreekara" and "Kuching" cultivars), δ-3-carene (5.1-11.1%, only in "Sreekara" an lanamban" cultivars), α-cubebene (4.8-6.1%, only in the "Vellanamban" cultiva even the oxygenated sesquiterpene elemol (4.2-10.5, only in the "Vellanamban" cu [75].…”

Macronutrient dynamics in leaves and bunches of black pepper

“…Its fruit (peppercorn) is a condiment globally used to add flavor and aroma to food and has therapeutic properties. These traits are mainly attributed to piperine, a bioactive component with several different pharmacological activities, such as anticarcinogenic, analgesic, anti-inflammatory, antioxidant, antibacterial and anti-asthma properties (Butt et al, 2013;Tasleem et al, 2014;Wang et al, 2014;Rehman et al, 2015;Abukawsar et al, 2018).…”

Encapsulation of black pepper seed oil using maltodextrin and pea protein

“…Black pepper ( Piper nigrum L.) is a commercially important spice which is used for flavoring, as a preservative, and for medicinal and biochemical purposes because of its aromatic and bioactive constituents (Abukawsar et al., 2018). It can come in the form of an essential oil, which is defined as the liquid product containing volatile aromatic compounds.…”

“…More than 300 volatile compounds have been identified in the headspace of different pepper samples by a comprehensive two-dimensional gas chromatography/mass spectrometric analysis (Cardeal et al., 2006). The most important volatile components of black pepper seed oil are reported to be α- and β-pinene, sabinene, myrcene, p-cymene, β-sesquiphellandrene, β-phellandrene, piperonal, dihydrocarvone, β-caryophyllene, caryophyllene oxide, and limonene (Abukawsar et al., 2018; Andriana et al., 2019; Bagheri et al., 2014). The antioxidant and antimicrobial properties of black pepper seed oil and the volatile compounds responsible for these effects have been reported previously by several researchers (Andriana et al., 2019; Butt et al., 2013; Dorman and Deans, 2000; Singh et al., 2004).…”