Determination of Free and Combined Formaldehyde Using Modified Chromotropic Acid Procedure Application to Determination of Piperine Content of Pepper

Lee, L. A.

doi:10.1021/ac60118a034

Cited by 14 publications

(10 citation statements)

References 10 publications

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“…The A.S.T.A. method (9,17) was applied to all samples under investigation with some minor changes. The chromotropic acid was recrystallized before use.…”

Section: Methodsmentioning

confidence: 99%

Pepper Analysis, A Critical Study of Two Procedures for the Determination of Piperine in Black and White Pepper

Genest¹,

Smith²,

Chapman³

1963

J. Agric. Food Chem.

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The apparent piperine contents of black and white peppers were determined b y both a spectrophotometric method and a colorimetric procedure. The piperine contents by the latter procedure were consistently higher than that indicated b y the ultraviolet measurements. The variables causing these discrepancies in results were investigated using column fractionation of pepper extracts as well as by paper and thin-layer chromatography. Analogs of piperine with less than two conjugated ethylenic linkages could not be found in pepper extracts. However, all black and white peppers contained the piperine analog with three conjugated ethylenic linkages, piperettine. Measurements of the ultraviolet absorbances at 343 mp for piperine and at 364 mp for piperettine and calculation of the ratio of these two biochemically related constituents gave results for true piperine and piperettine contents which served to some extent as an indication of the geographical origin of a pure pepper.

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“…The A.S.T.A. method (9,17) was applied to all samples under investigation with some minor changes. The chromotropic acid was recrystallized before use.…”

Section: Methodsmentioning

confidence: 99%

Pepper Analysis, A Critical Study of Two Procedures for the Determination of Piperine in Black and White Pepper

Genest¹,

Smith²,

Chapman³

1963

J. Agric. Food Chem.

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“…3). With mesh sizes of 1040, results were much lower than those obtained with the chromotropic acid method (Lee, 1956) or the H&O,-paradimethylaminobenzaldehyde met hod (Graham, 1964).…”

Section: And Discussionmentioning

confidence: 84%

“…Although the color reactions of piperine with acids have been known for a long time (Beilstein, 1935 ;Winton and Winton, 1939 ;Lee 1956), its reaction with phosphoric acid, as far as can be ascertained, has never been strongly emphasized. Jones et al (1952) determined piperonyl butoxide (3,4-methylenodioxy-6-propylbenzyl) (butyl diethylene glycol) ether with tannic acid in a mixture of acetic acid and phosphoric acid.…”

Section: And Discussionmentioning

confidence: 99%

“…After all the influencing factors were delineated, 25 mg of 3 different batches of pepper was treated and assayed according to the general procedure. The piperine content of the pepper samples was also determined by the ultraviolet spectrophotometric method (Fagen et al,195.5), chromotropic acid method (Lee, 1956), and the Komarowsky reac- Fig. 1.…”

Section: Methodsmentioning

confidence: 99%

“…Methods proposed or now used for its estimation include Kjeldahl nitrogen determination (AOAC, 1955), ultraviolet spectrophotometry (Fagen et al, 1955)) adaptation of the chromotropic acid test for formaldehyde (Lee, 1956)) infrared analysis (Pleat et al, 1951), gas chromatography (Parker et al, 1963)) or determination as the reineckate (Rum-Tatt, 1961) . It has long been known that piperine reacts with certain acids to produce colors (Beilstein, 1935), but these reactions have not been exploited for cluantitative assay because of the instability of the colors or other reasons (Lee, 1956). While reviewing these color reactions, it was observed that, under appropriate conditions, piperine when heated with 85% phosphoric acid forms a highly stable bluish-green color with absorption maximum at 635 my.…”

Section: Introductionmentioning

confidence: 99%

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Quantitative Determination of Piperine. II. Direct Determination with Phosphoric Acid

Graham

1965

Journal of Food Science

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SUMMARY Piperine in 85% phosphoric acid forms an unstable yellow color which, when heated for 8 min at l00°C, becomes a stable bluish‐green with absorption maximum at 635 mμ. This reaction was exploited for the direct determination of the piperine content of pepper samples. Pepper, ground to pass a standard U. S. 80‐mesh sieve, was treated 30 min at room temperature (29 ± 1°C) with 85% phosphoric acid. The resulting yellow color was heated 8 min at l00°C, and cooled, and the absorbance was measured against a reagent blank at 635 mμ. Results were comparable to those obtained with the chromotropic acid and H2SO4–para‐dimethylaminobenzaldehyde methods. Beers' law was obeyed between the levels of 0.04–0.28 PM of piperine per ml of 85% H3SPO4. The method requires only simple, readily available chemicals and equipment, and is rapid and reproducible with a standard deviation of ± 1.01% of the total amount of piperine as 100%.

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Reaction of Piperine with Nitric Acid. Adaptation to Quantitative Assay of the Piperine Content of Pepper

Graham

1965

Journal of Pharmaceutical Sciences

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Determination of Free and Combined Formaldehyde Using Modified Chromotropic Acid Procedure Application to Determination of Piperine Content of Pepper

Cited by 14 publications

References 10 publications

Pepper Analysis, A Critical Study of Two Procedures for the Determination of Piperine in Black and White Pepper

Pepper Analysis, A Critical Study of Two Procedures for the Determination of Piperine in Black and White Pepper

Quantitative Determination of Piperine. II. Direct Determination with Phosphoric Acid

Reaction of Piperine with Nitric Acid. Adaptation to Quantitative Assay of the Piperine Content of Pepper

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