Nitrogen-Containing Compounds in Black Pepper Oil (<i>Piper nigrum</i>L.)

Clery, Robin A.; Hammond, Christopher J; Wright, Anthony C.

doi:10.1080/10412905.2006.9699369

Cited by 17 publications

(10 citation statements)

References 5 publications

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“…It is the main component of mandarin petitgrain oil [112,113]. The nitrogen-containing pyridines and pyrazines have been detected in oils including vetiver and black pepper [114,115].…”

Section: Sulfur and Nitrogen Compounds Of Essential Oilsmentioning

confidence: 99%

Chemistry and Bioactivity of Essential Oils

Carson

Hammer

2010

Lipids and Essential Oils as Antimicrobial Agents

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“…It is the main component of mandarin petitgrain oil [112,113]. The nitrogen-containing pyridines and pyrazines have been detected in oils including vetiver and black pepper [114,115].…”

Section: Sulfur and Nitrogen Compounds Of Essential Oilsmentioning

confidence: 99%

Chemistry and Bioactivity of Essential Oils

Carson

Hammer

2010

Lipids and Essential Oils as Antimicrobial Agents

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“…Also, it has bioavailability enhancement nature [8], carminative property, cholesterol lowering capacity [20,21], anti-pyretic and anti-periodic. Black-pepper was reported to treat fever, cold, colic disorder and gastric conditions [22,23].…”

Section: Introductionmentioning

confidence: 99%

Synthesising a novel derivatives of piperine from black pepper (Piper nigrum L.)

2015

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Black pepper (Piper nigrum L.) has gained a global consideration because of its volume in the spice industry. This plant has shown great potential for having medical applications and novel biologically active compounds. In black pepper, natural lipophilic amide piperine was isolated. Piperine was isolated from the fruit using glacial acetic acid as solvent. After isolation and characterization of piperine were done, then it is used to prepare new and novel derivatives of piperine through the experimental procedure. The derivatives of piperine were synthesized by condensation of piperic acid with different substituted aromatic amines, to make a new derivative of piperine, such as ((2E, 4E)-5-(1,3-benzodioxol-5-yl)-N-(1,3-benzothiazol-2-yl)penta-2,4-dienamide) and a novel derivative ((2E, 4E)-5-(1,3-benzodioxol-5-yl)-N-(1,3-benzothiazol-2-yl)penta-2,4-dienehydrazide). The structure of piperine and the derivatives were elucidated through a combination of spectrometric techniques, including ultraviolet spectrophotometer, Mass spectrometry Fourier transform infrared spectroscopy, proton nuclear magnetic resonance.

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“…1) [4], however, a number of other compounds have been described as being present in this spice: they include major terpenic constituents such as b-caryophyllene, limonene, b-pinene, aphellandrene and a-humulene, as well as minor constituents such as 3-carene [5]. Distillation of pepper in a current of steam yields an essential oil, which contains in turn several odorous and flavouring compounds [6]; the amount of essential oil thus obtained per gram of spice is often used as an indication of the quality of the batch and can also be used for determining its price. The essential oils of some spices are also studied for their potential use as antiseptic, antibacterial and antimycotic agents.…”

Section: Introductionmentioning

confidence: 98%

Analysis of aromatic and terpenic constituents of pepper extracts by capillary electrochromatography

Musenga

Mandrioli

Ferranti

et al. 2007

J of Separation Science

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An original method based on CEC has been developed for the determination of aromatic and terpenic compounds in extracts of spices obtained from Piper nigrum. The method is based on the use of a fused silica capillary (effective length: 23.5 cm, internal diameter: 100 microm) packed with a C18 sorbent (packing length: 23 cm, particle size: 5 microm). The mobile phase is a 50 mM, pH 6.0 ammonium acetate/ACN (10:90 v/v) mixture. Applying a 30 kV voltage, the following 11 compounds were separated and analysed: terpinen-4-ol, caryophyllene oxide, limonene, alpha-pinene, 3-carene, beta-pinene, alpha-humulene, beta-caryophyllene, alpha-phellandrene, eugenol and piperine. Compound determination is carried out using a diode-array detector set at 265 and 338 nm for alpha-phellandrene and piperine, respectively, and at 210 nm (reference subtraction at 282 nm) for all the other analytes. The optimised method has been validated with good results in terms of linearity, limits of quantitation, detection and precision. The CEC method was successfully applied to the analysis of essential oils and methanolic extracts of 'black', 'white' and 'green' pepper.

show abstract

Nitrogen-Containing Compounds in Black Pepper Oil (Piper nigrumL.)

Cited by 17 publications

References 5 publications

Chemistry and Bioactivity of Essential Oils

Chemistry and Bioactivity of Essential Oils

Synthesising a novel derivatives of piperine from black pepper (Piper nigrum L.)

Analysis of aromatic and terpenic constituents of pepper extracts by capillary electrochromatography

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