scholarly journals Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.)

2010 ◽  
Vol 28 (No. 1) ◽  
pp. 44-52 ◽  
Author(s):  
J. Sádecká
Keyword(s):  
Heat Treatment ◽  
Gas Chromatography ◽  
Essential Oils ◽  
Radiation Treatment ◽  
Control Sample ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Microbiological Analysis ◽  
Heat Treated Sample ◽  
The Impact

The objective of this study was to investigate and compare the effects of ionising irradiation with different doses of gamma-rays (5 kGy, 10 kGy, and 30 kGy) versus the effect of heat sterilisation (dry steam, 130°C, 3 min) on the microbiological quality of powdered black pepper. Subsequently, the aim was to determine the impact of these sterilisation ways on the possible changes in the chemical composition and sensory quality (flavour) of black pepper essential oils. Methods of gas chromatography (GC/FID, GC/MS) were utilised for the evaluation of the essential oils compositions. The volatile constituents of black pepper extracts were studied with regard to their particular contribution to the overall aroma by the technique of gas chromatography-olfactometry (GC/O) using the method of Aroma Extract Dilution Analysis [AEDA]. Qualitative compositions of volatile oils obtained from the control sample (0 kGy), samples irradiated at various doses, and heat treated sample were identical. The most significant changes were observed in the contents of volatile compounds after ionising radiation treatment with 30 kGy and heat treatment, respectively. These changes caused a remarkable decrease in the overall aroma of heat sterilised black pepper. Additionally, microbiological analysis showed that the heat treatment was insufficient for an effective reduction/elimination of the polluting microflora present in the analysed sample of black pepper.

scholarly journals Iron and Physical Activity: Bioavailability Enhancers, Properties of Black Pepper (Bioperine®) and Potential Applications

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1886 ◽  
Author(s):  
Diego Fernández-Lázaro ◽  
Juan Mielgo-Ayuso ◽  
Alfredo Córdova Martínez ◽  
Jesús Seco-Calvo
Keyword(s):  
Adverse Effects ◽  
Black Pepper ◽  
Fe Deficiency ◽  
Piper Nigrum ◽  
Excessive Sweating ◽  
Bioavailability Enhancement ◽  
Physically Active ◽  
Potential Applications ◽  
Gastrointestinal Side Effects ◽  
The Impact

Black pepper (Piper nigrum L.) has been employed in medicine (epilepsy, headaches, and diabetes), where its effects are mainly attributed to a nitrogen alkaloid called piperidine (1-(1-[1,3-benzodioxol-5-yl]-1-oxo-2,4 pentenyl) piperidine). Piperine co-administered with vitamins and minerals has improved its absorption. Therefore, this study aimed to describe the impact of the joint administration of iron (Fe) plus black pepper in physically active healthy individuals. Fe is a micronutrient that aids athletic performance by influencing the physiological functions involved in endurance sports by improving the transport, storage, and utilization of oxygen. Consequently, athletes have risk factors for Fe depletion, Fe deficiency, and eventually, anemia, mainly from mechanical hemolysis, gastrointestinal disturbances, and loss of Fe through excessive sweating. Declines in Fe stores have been reported to negatively alter physical capacities such as aerobic capacity, strength, and skeletal muscle recovery in elite athletes. Thus, there is a need to maintain Fe storage, even if Fe intake meets the recommended daily allowance (RDA), and Fe supplementation may be justified in physically active individuals, in states of Fe deficiency, with or without anemia. Females, in particular, should monitor their Fe hematological profile. The recommended oral Fe supplements are ferrous or ferric salts, sulfate, fumarate, and gluconate. These preparations constitute the first line of treatment; however, the high doses administered have gastrointestinal side effects that reduce tolerance and adherence to treatment. Thus, a strategy to counteract these adverse effects is to improve the bioavailability of Fe. Therefore, piperine may benefit the absorption of Fe through its bioavailability enhancement properties. Three research studies of Fe associated with black pepper have reported improvements in parameters related to the metabolism of Fe, without adverse effects. Although more research is needed, this could represent an advance in oral Fe supplementation for physically active individuals.

scholarly journals Volatiles of Black Pepper Fruits (Piper nigrum L.)

Molecules ◽  
2019 ◽  
Vol 24 (23) ◽  
pp. 4244 ◽  
Author(s):  
Dosoky ◽  
Satyal ◽  
Barata ◽  
da Silva ◽  
Setzer
Keyword(s):  
Essential Oils ◽  
Biological Activities ◽  
Herbal Medicines ◽  
Coastal Region ◽  
Hierarchical Cluster ◽  
Black Pepper ◽  
Gas Chromatography Mass Spectrometry ◽  
Piper Nigrum ◽  
Tropical Regions ◽  
Geographical Regions

Black pepper (Piper nigrum) is historically one of the most important spices and herbal medicines, and is now cultivated in tropical regions worldwide. The essential oil of black pepper fruits has shown a myriad of biological activities and is a commercially important commodity. In this work, five black pepper essential oils from eastern coastal region of Madagascar and six black pepper essential oils from the Amazon region of Brazil were obtained by hydrodistillation and analyzed by gas chromatography-mass spectrometry. The major components of the essential oils were α-pinene, sabinene, β-pinene, δ-3-carene, limonene, and β-caryophyllene. A comparison of the Madagascar and Brazilian essential oils with black pepper essential oils from various geographical regions reported in the literature was carried out. A hierarchical cluster analysis using the data obtained in this study and those reported in the literature revealed four clearly defined clusters based on the relative concentrations of the major components.

scholarly journals Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 141 ◽  
Author(s):  
Katarzyna Leja ◽  
Małgorzata Majcher ◽  
Wojciech Juzwa ◽  
Katarzyna Czaczyk ◽  
Marcin Komosa
Keyword(s):  
Flow Cytometry ◽  
Essential Oils ◽  
Black Pepper ◽  
Resistance Mechanisms ◽  
Rosmarinus Officinalis ◽  
Piper Nigrum ◽  
Cymbopogon Citratus ◽  
Bacteriostatic Effect ◽  
Juniperus Communis ◽  
Bacteria Growth

Essential oils can be used as preservatives in foods because of their ability to inhibit bacteria growth in low concentration, which does not influence on foods’ organoleptic properties and does not generate the resistance mechanisms in cells. The aim of that work was to compare the effectiveness of commercial oils from black pepper (Piper nigrum), rosemary (Rosmarinus officinalis), lemongrass (Cymbopogon citratus) and juniper (Juniperus communis L.) with oils obtained in our laboratory. The typical cultivation method was supported by the flow cytometry to detect the cells of very low physiologic and metabolic activity. Our investigation demonstrated that both types of oils can effectively inhibit the growth of saprophytic bacteria P. orientalis. The oils distilled in our laboratory had a bacteriostatic effect at a lower concentration, which is important for application in the food industry. Flow cytometry analyzes and confirmed the thesis that essential oils do not have a germicidal effect on bacteria cells.

scholarly journals Comparative Analysis of Intracellular and in vitro Antioxidant Activities of Essential Oil From White and Black Pepper (Piper nigrum L.)

2021 ◽  
Vol 12 ◽  
Author(s):  
Ying Wang ◽  
Liang Wang ◽  
Jin Tan ◽  
Rong Li ◽  
Zi-Tao Jiang ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antioxidant Activities ◽  
Cell Model ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Anti Cancer ◽  
Total Antioxidant ◽  
Therapeutic Tools ◽  
Median Effective Concentration

Ethnopharmacological Relevance: Pepper essential oils have potential immunomodulatory, anti-tumor, and anti-cancer activities. Pepper exhibits the potential to prevent or attenuate carcinogenesis as therapeutic tools. However, the related mechanism remains unelucidated.Aim of the Study: The present study aims to provide reasonable information for the explanation of the dissimilarity of the essential oils from white (WPEO) and black pepper (BPEO).Materials and Methods: WPEO, BPEO, and their single active component, as well as synthetic antioxidants, were compared by the cell model methods and chemical methods, including intracellular antioxidant activity (CAA), total antioxidant activities (TAA), superoxide radical (SR), hydroxyl radical (HR), DPPH radical (DR) scavenging activities and inhibition ability of lipoprotein lipid peroxidation (ILLP).Results: The median effective concentration (EC50) values (mg/mL) of the WPEO and BPEO of SR, HR, DR, and ILLP were 0.437 and 0.327, 0.486 and 0.204, 7.332 and 6.348, 0.688, and 0.624 mg/mL, respectively. The CAA units of WPEO and BPEO were 50.644 and 54.806, respectively. CAA, DR, and TAA of BPEO were significantly higher than those of WPEO (p < 0.05). The BPEO and WPEO can be differentiated as the former have higher correlations with 3-carene, α-pinene, β-pinene, and limonene while the latter has a higher caryophyllene correlation. The WPEO and BPEO show a good intracellular scavenging ability of reactive oxygen species in HeLa cells.Conclusion: Generally, pepper oil has stronger activities than single components, indicating that pepper is a broad-spectrum natural antioxidant.

scholarly journals Neuroprotective Effects of Black Pepper Cold-Pressed Oil on Scopolamine-Induced Oxidative Stress and Memory Impairment in Rats

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1993
Author(s):  
Nada M. Mostafa ◽  
Ahmed M. Mostafa ◽  
Mohamed L. Ashour ◽  
Sameh S. Elhady
Keyword(s):  
Oxidative Stress ◽  
Black Pepper ◽  
Morris Water Maze Test ◽  
Piper Nigrum ◽  
Control Group ◽  
Neuroprotective Effects ◽  
Reference Drug ◽  
Monoterpene Hydrocarbons ◽  
Cold Pressed ◽  
The Impact

Oxidative stress is usually associated with many neurodegenerative diseases. In this study, the gas chromatography–mass spectrometry (GC–MS) analysis of cold-pressed oil (CPO) from black pepper (Piper nigrum) fruits was performed and its neuroprotective effects were evaluated for the first time. The analysis of CPO revealed the presence of the lignan sesamin (39.78%), the alkaloid piperine (33.79%), the monoterpene hydrocarbons 3-carene (9.53%) and limonene (6.23%), and the sesquiterpene β-caryophyllene (10.67%). Black pepper hydrodistilled oil (HDO) was also comparatively analyzed by GC–MS to show the impact of oil isolation by two different methodologies on their components and class of compounds identified. HDO analysis revealed 35 compounds (99.64% of the total peak areas) mainly composed of monoterpene hydrocarbons (77.28%), such as limonene (26.50%), sabinene (21.36%), and β-pinene (15.53%), and sesquiterpene hydrocarbons (20.59%) represented mainly by β-caryophyllene (19.12%). Due to the low yield obtained for HDO (0.01% v/w), only CPO was chosen for the evaluation of its neuroprotective potential. Alzheimer-type dementia was induced in rats by scopolamine intraperitoneal injection (1.5 mg/kg/day) for seven days. CPO was administered orally (100 mg/kg) for a week before scopolamine administration and then concomitantly for another week. Donepezil (1 mg/kg, orally) was used as a reference drug. CPO administration significantly improved the rat behaviors as evaluated by the Morris water maze test, evident from prolongation in time spent in the platform quadrant (262.9%, compared to scopolamine) and increasing in the crossing time by 18.18% compared to the control group. The rat behavior tested by passive avoidance, showed prolongation in the step-through latency compared to control. Moreover, CPO significantly (p < 0.05) ameliorated the activities of antioxidant enzymes such as catalase, superoxide dismutase (SOD) and reduced malondialdehyde (MDA) equivalents by 22.48%, 45.41%, and 86.61%, respectively, compared to scopolamine. Furthermore, CPO administration decreased scopolamine-induced elevated acetylcholinesterase levels in rats’ hippocampi by 51.30%. These results were supported by histopathological and in silico molecular docking studies. Black pepper oil may be a potential antioxidant and neuroprotective supplement.

scholarly journals Prebiotic Potential of Culinary Spices Used to Support Digestion and Bioabsorption

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Christine T. Peterson ◽  
Dmitry A. Rodionov ◽  
Stanislav N. Iablokov ◽  
Meredith A. Pung ◽  
Deepak Chopra ◽  
...  
Keyword(s):  
Human Subjects ◽  
Curcuma Longa ◽  
Glycosyl Hydrolase ◽  
Health Benefits ◽  
Zingiber Officinale ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Sugar Composition ◽  
The Impact

Although the impact of medicinal and culinary herbs on health and disease has been studied to varying extents, scarcely little is known about the impact of these herbs on gut microbiota and how such effects might contribute to their health benefits. We applied in vitro anaerobic cultivation of human fecal microbiota followed by 16S rRNA sequencing to study the modulatory effects of 4 culinary spices: Curcuma longa (turmeric), Zingiber officinale (ginger), Piper longum (pipli or long pepper), and Piper nigrum (black pepper). All herbs analyzed possessed substantial power to modulate fecal bacterial communities to include potential prebiotic and beneficial repressive effects. We additionally analyzed the sugar composition of each herb by mass spectrometry and conducted genome reconstruction of 11 relevant sugar utilization pathways, glycosyl hydrolase gene representation, and both butyrate and propionate biosynthesis potential to facilitate our ability to functionally interpret microbiota profiles. Results indicated that sugar composition is not predictive of the taxa responding to each herb; however, glycosyl hydrolase gene representation is strongly modulated by each herb, suggesting that polysaccharide substrates present in herbs provide selective potential on gut communities. Additionally, we conclude that catabolism of herbs by gut communities primarily involves sugar fermentation at the expense of amino acid metabolism. Among the herbs analyzed, only turmeric induced changes in community composition that are predicted to increase butyrate-producing taxa. Our data suggests that substrates present in culinary spices may drive beneficial alterations in gut communities thereby altering their collective metabolism to contribute to the salubrious effects on digestive efficiency and health. These results support the potential value of further investigations in human subjects to delineate whether the metabolism of these herbs contributes to documented and yet to be discovered health benefits.

Ovicidal, larvicidal, and behavioural effects of some plant essential oils on diamondback moth (Lepidoptera: Plutellidae)

2017 ◽  
Vol 149 (5) ◽  
pp. 639-648 ◽  
Author(s):  
Jatinder S. Sangha ◽  
Tess Astatkie ◽  
G. Christopher Cutler
Keyword(s):  
Essential Oils ◽  
Insect Pests ◽  
Low Cost ◽  
Insect Pest ◽  
Diamondback Moth ◽  
Abies Balsamea ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Larval Feeding ◽  
Plant Essential Oils

AbstractAlternatives to synthetic insecticides are desirable for management of diamondback moth, Plutella xylostella (Linnaeus) (Lepidoptera: Plutellidae), an insect pest of global importance. Many essential oils derived from aromatic plants have demonstrated toxicity and behaviour altering effects on insect pests, and are considered low-risk alternatives to synthetic insecticides. We conducted laboratory experiments to determine the biological activity of several low-cost, commercially available essential oils against P. xylostella. Experiments testing ovicidal effects, larvicidal effects, larval feeding deterrence, and adult oviposition deterrence were done with essential oils derived from Artemisia abrotanum Linnaeus (Asteraceae), balsam fir (Abies balsamea Linnaeus (Pinaceae)), black pepper (Piper nigrum Linnaeus (Piperaceae)), eucalyptus (Eucalyptus polybractea (Baker) (Myrtaceae)), garlic (Allium sativum Linnaeus (Amaryllidaceae)), rosewood (a blend of different oil constituents), tansy (Tanacetum vulgare Linnaeus (Asteraceae)), and thyme (Thymus zygis Linnaeus (Lamiaceae)), using concentrations of 1, 2.5, and 5% v/v. Although all essential oils had some level of bioactivity against certain P. xylostella life stages, essential oils from garlic, rosewood, and thyme were most effective overall, demonstrating significant ovicidal and larvicidal activity, as well as deterrent effects on larval feeding and settling behaviour, and adult oviposition. Although variable phytotoxicity was observed with essential oils at 2.5% and 5% v/v concentrations, the results suggest that rosewood, garlic, and thyme essential oils have potential in management of P. xylostella.

scholarly journals Brewing tests of new fine aroma hop varieties (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort and Saaz Shine

2021 ◽  
Vol 67 (4) ◽  
pp. 464-473
Author(s):  
Alexandr Mikyška ◽  
Karel Štěrba ◽  
Martin Slabý ◽  
Vladimír Nesvadba ◽  
Jitka Charvátová
Keyword(s):  
Essential Oils ◽  
Control Sample ◽  
Sensory Profile ◽  
Humulus Lupulus L ◽  
New Varieties ◽  
Sensory Impression ◽  
Sensory Profiles ◽  
The Impact

Characterization of varietal profiles of hop secondary metabolites in beer is of considerable importance for hop growing and brewing. This three-year study focused on pilot brewing tests of three new Saaz derived hop varieties, namely Saaz Brilliant, Saaz Shine and Saaz Comfort. The sensory profiles of kettle and kettle+dry single hopped beers were monitored. At the same time, the impact of dry hopping technology on sensory perception of final beers and changes in volatile compounds was investigated. Pilot brews (200 l) of 12% pale lager were prepared in kettle and kettle+dry variants using the new Czech varieties and traditional Saaz as a control sample. Essential oils in beers were determined by GC/MS-MS method with the aim to clarify links to the beer sensory profile of both, kettle and dry hopping mode. The descriptive sensory method of hop-derived aromas and the triangle tests were employed to determine the sensory quality of beer. The overall sensory impression of beers from all tested varieties was at least comparable to traditional Saaz, and Saaz Comfort even reached better evaluation. The profile of essential oils and hop flavours in beer was partially different, however it was not rated worse than Saaz. The kettle+dry hopped beers of new varieties were significantly different from Saaz in the triangle test, Saaz Brilliant was preferred over the Saaz. The results showed considerable potential of new varieties for the production of interesting and taste-specific beers and the enrichment of the spectrum of fine aroma varieties of Czech hops.

scholarly journals Sustainability of soil health and system productivity through arecanut based cropping system in the NE Region of India

2020 ◽  
pp. 111-119
Author(s):  
S.C. Paul ◽  
G.C. Acharya ◽  
R. Chakraborty ◽  
H.P. Maheswarappa ◽  
M. Hussain ◽  
...  
Keyword(s):  
Soil Ph ◽  
Cropping System ◽  
Black Pepper ◽  
Recommended Dose ◽  
Piper Nigrum ◽  
Syzygium Aromaticum ◽  
Available N ◽  
System Productivity ◽  
The Impact

The North-Eastern part of India contains seven states out of which, Assam is the major producer of arecanut. An attempt was made to study the impact of arecanut based multiple cropping system with proper utilization of recyclable resources on the long-term sustainability of acid soil at Kahikuchi. A long term arecanut based High-Density Multispecies Cropping System garden comprised of two models viz., Model-1 (M1): arecanut (Areca catechu), black pepper (Piper nigrum), banana (Musa spp.), citrus (Citrus limon) and clove (Syzygium aromaticum) and Model-2 (M2): arecanut, black pepper, banana, citrus and nutmeg (Myristica fragrans) as component crops was used. Both the models were sub-divided into three treatments viz., Full dose of recommended fertiliser (T1), 2/3rd of the recommended dose (T2) and 1/3rd of the recommended dose (T3) combined with treatment-wise recycling available biomass in the form of vermicompost and each treatment was replicated thrice. The results indicated that the quantity of recyclable biomass generated ranged between 8.27 to 12.23 t ha-1 year-1 and 8.11 to 12.38 t ha-1 year-1 in model-1 and model-2, respectively and revealed that the T2 treatment in both models improved the soil properties with respect to soil pH, organic carbon, available N, P and K status. Economics of the cropping system revealed that the maximum return was obtained from both Models under T2. The average benefit:cost ratio of T1, T2 & T3 was 3.38, 4.42 & 3.47 under model-1 and 3.34, 4.08 and 3.40 under model-2, respectively. Sustenance of soil pH above 5.0 over the years in the arecanut rhizosphere in both the models were found under T2, but T1 and T3 treatments showed a slow declining of pH towards increasing soil acidity.

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