Comparative study of the bioactive compounds, flavours and minerals present in black pepper before and after removing the outer skin

Lee, Joon‐Goo; Kim, Dae‐Won; Shin, Youngjae; Kim, Young‐Jun

doi:10.1016/j.lwt.2020.109356

Cited by 21 publications

(16 citation statements)

References 30 publications

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“…The piperine profiling was performed as described below [ 25 , 26 ]. For quantitative analysis, approximately 0.1 g of homogenized sample was placed into a 50 mL conical tube to which 50 mL of methanol was added.…”

Section: Methodsmentioning

confidence: 99%

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

Park

Kang

Cho³

et al. 2020

Foods

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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.

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Section: Methodsmentioning

confidence: 99%

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

Park

Kang

Cho³

et al. 2020

Foods

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“…A very important ingredient of black pepper is oleoresin, derived by extraction in the amount of 6–13%. It consists of 15–20% of essential oil and 35–55% piperine [ 24 , 25 , 26 ]. For the consumer, the quality of spice is determined by its seasoning properties (the smell and taste giving and improving in different dishes).…”

Section: Characteristics Of Selected Spices and Its Relevance To The ...mentioning

confidence: 99%

Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon

Newerli-Guz

Śmiechowska

2022

Foods

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The aim of this study is to present the benefits and risks associated with the consumption of black pepper and cinnamon, which are very popular spices in Poland. The article presents the current state of knowledge about health properties and possible dangers, such as liver damage, associated with their consumption. The experimental part presents the results of the research on the antioxidant properties against the DPPH radical, which was 80.85 ± 3.84–85.42 ± 2.34% for black pepper, and 55.52 ± 7.56–91.87 ± 2.93% for cinnamon. The total content of polyphenols in black pepper was 10.67 ± 1.30–32.13 ± 0.24 mg GAE/g, and in cinnamon 52.34 ± 0.96–94.71 ± 3.34 mg GAE/g. In addition, the content of piperine and pepper oil in black pepper was determined, as well as the content of coumarin in cinnamon. The content of piperine in the black pepper samples was in the range of 3.92 ± 0.35–9.23 ± 0.05%. The tested black pepper samples contained 0.89 ± 0.08–2.19 ± 0.15 mL/100 g d.m. of essential oil. The coumarin content in the cinnamon samples remained in the range of 1027.67 ± 50.36–4012.00 ± 79.57 mg/kg. Taking into account the content of coumarin in the tested cinnamon samples, it should be assumed that the majority of cinnamon available in Polish retail is Cinnamomum cassia (L.) J. Presl.

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“…Black pepper contains phenols, flavonoids, alkaloids, and terpenes (Lee et al, 2020). The bioactive properties of black pepper are attributed to the phenols, flavonoids, and alkaloids, with a consensus that piperine (an alkaloid) is the major bioactive compound in black pepper (Lee et al, 2020;Gorgani et al, 2017;Banerjee et al, 2021). It is important to note that black pepper oil does not contain piperine as it is a highly volatile compound (Bober et al, 2018).…”

Section: Bioactive Compoundsmentioning

confidence: 99%

“…per and are primarily δ-3-carene (27.8%), DL-linonene (18.1%), 2-β-pinene (16.9%), α-pinene (15.0%), 1-phellandrene (6.4%), and β-myrcene (5.4%) (Lee et al, 2020).…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Spices and herbs as immune enhancers and anti-inflammatory agents: a review

Garnier¹,

Shahidi²

2021

Journal of Food Bioactives

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Spices and herbs have been used in traditional medicine for centuries, with research starting to accumulate on their beneficial properties. Of these properties, the immune-enhancing and anti-inflammatory capabilities of many spices and herbs have led to promising results. The current review article aims to explore the current research of several spices and herbs as immune-enhancers and anti-inflammatory agents. The spices and herbs examined are African potato (Hypoxis hemerocallidea), allspice (Pimenta dioica), basil (Ocimum basilicum), black pepper (Piper nigrum), chili powders (Capsicum species), clove (Syzygium aromaticum), Devil’s claw (Harpagophytem procumbens), fenugreek (Trigonella foenum-graecum), ginger (Zingiber officinale), lavender (Lavandula angustifolia), oregano (Origanum vulgare), rooibos (Aspalathus linearis), rosemary/sage (Salvia rosmarinus/officinalis), saffron (Crocus sativus), South African geranium (Pelargonium sidoides), and turmeric (Curcuma longa). All the spices and herbs exhibited immune-enhancing or immunomodulatory and anti-inflammatory capabilities through various processes. Rooibos and oregano had the most contradictory results, with some studies finding pro-inflammatory properties, especially at high doses regarding oregano. Turmeric had the most extensive research with positive results.

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Comparative study of the bioactive compounds, flavours and minerals present in black pepper before and after removing the outer skin

Cited by 21 publications

References 30 publications

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

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

Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon

Spices and herbs as immune enhancers and anti-inflammatory agents: a review

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