Essential Oil Composition of Four Popular Indian Cultivars of Black Pepper (<i>Piper nigrum</i>L.)

Menon, A. Nirmala; Padmakumari, K. P.; Jayalekshmy, A.; Gopalakrishnan, M.; Narayanan, C. S.

doi:10.1080/10412905.2000.9699558

Cited by 23 publications

(7 citation statements)

References 6 publications

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“…Previous studies found similar chemical composition of the oil with different percentage of the most abundant compounds, although not so high content of 1,8-cineole as in our oil sample [14,15]. The black pepper oil showed similar quantity of (E)-caryophyllene (19.44 %), limonene (18.75 %), α-pinene (15.49 %) and β-pinene (14.87 %) as the ones reported by Menon et al [16]. The essential oil of vetiver was particularly rich in oxygenated sesquiterpenes, with only two compounds present in considerable amount, khusimol (18.22 %) and (E)-isovalencenol (14.67 %), followed by less content of α-and β-vetivone (5.42 % and 4.13 %, respectively) and a number of less known sesquiterpenes present in small percentage ( Table 1).…”

Section: Chemical Composition Of Essential Oilssupporting

confidence: 84%

Chemical composition and inhibitory activity of selected essential oils against fungi isolated from medicinal plants

Stević¹,

Stanković²,

Šavikin³

et al. 2014

Lek sirovine

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Section: Chemical Composition Of Essential Oilssupporting

confidence: 84%

Chemical composition and inhibitory activity of selected essential oils against fungi isolated from medicinal plants

Stević¹,

Stanković²,

Šavikin³

et al. 2014

Lek sirovine

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“…. (Gopalakrishnan et al, 1993;Mamatha et al, 2008;Martins et al, 1998) α-farnesene (Menon et al, 2001;Orav et al, 2004) (Gopalakrishnan et al, 1993;Menon & Padmakumari, 2005a, 2005bMenon et al, 2003;Menon et al, 2000) trans-carvone oxide 33204-74-9 -c (Menon et al, 2001) 9 α-Bulnesene 3691-11-0 1,508.7 1,493 d ; 1,503 d ; 1,505 d,e (Menon et al, 2001) δ-Guaiene (Gopalakrishnan et al, 1993;Martins et al, 1998) (Gopalakrishnan et al, 1993;Menon et al, 2001;Menon & Padmakumari, 2005a, 2005bMenon et al, 2003;Menon et al, 2000;Orav et al, 2004) p-menth-8-en-2-ol (Gopalakrishnan et al, 1993) trans-p-menth-8-en-2-ol (Menon & Padmakumari, 2005b;Menon et al, 2003;Menon et al, 2000) (Kapoor et al, 2009) 24 Caryophyllene alcohol 472-97-9 1,548.9 1,560 e ; 1,564 e ; 1,568 d (Gopalakrishnan et al, 1993) Caryophyllenol (Menon & Padmakumari, 2005a, 2005bMenon et al, 2001;Menon et al, 2003;Menon et al, 2000;Orav et al, 2004)…”

Section: Food Chemistrymentioning

confidence: 99%

“…. (Gopalakrishnan et al, 1993;Menon & Padmakumari, 2005a, 2005bMenon et al, 2001;Menon et al, 2003;Menon et al, 2000)…”

Section: Food Chemistrymentioning

confidence: 99%

“…The chemistry of VOCs of peppers was extensively reported by several authors, leading to the identification and characterization of a large number of molecules (Gopalakrishnan et al., ; Kurkcuoglu et al., ; Martins et al., ; Menon et al., ; Menon & Padmakumari, , ; Menon et al., ; Menon et al., ). Since the fragrance of peppers is produced by VOCs, gas chromatography (GC) and gas chromatography‐mass spectrometry (GC‐MS) methods have been demonstrated to be suitable analytical techniques for the quantitative determination of volatiles in peppers (Gopalakrishnan et al., ; Kapoor et al., ; Kurkcuoglu et al., ; Mamatha et al., ; Martins et al., ; Menon et al., ; Menon & Padmakumari, , ; Menon et al., ; Menon et al., ; Orav et al., ). Another way to identify the peaks of VOCs is the use of solid‐phase microextraction (SPME) using the polydimethylsiloxane/divinylbenzene (PDMS/DVB) stationary phase, followed by a comprehensive two‐dimensional GC coupled with quadrupole mass spectrometric detection (GC × GC/qMS) using a bi‐dimensional stationary phase system composed of the nonpolar BPX5 and the polar BP20 columns (Cardeal et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Foodinformatics: Quantitative Structure‐Property Relationship Modeling of Volatile Organic Compounds in Peppers

Rojas

Duchowicz

Castro

2019

Journal of Food Science

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The aim of this work was the foodinformatic (chemoinformatic) modeling of volatile organic compounds (VOCs) of different samples of peppers based on a quantitative structure‐property relationship (QSPR) for the retention indices of 273 identified compounds. The experimental retention indices were measured by means of comprehensive two‐dimensional gas chromatography combined with quadrupole‐mass spectrometry (GC × GC/qMS) using the BPX5 and BP20 column coupled system. All the VOCs were represented by means of both conformation‐independent molecular descriptors and molecular fingerprints calculated in the Dragon and PaDEL‐Descriptor software. The dataset was divided into training, validation and test sets of molecules according to the Balanced Subsets Method (BSM). Subsequently, the V‐WSP unsupervised variable reduction method was used to reduce the presence of multicollinearity, redundancy, and noise in the initial pool of 4,336 molecular descriptors and fingerprints. Using this method, a reduced pool of 1,664 was submitted to the supervised selection by means of the replacement method (RM) variable subset selection in order to define a four‐descriptor model. The quality of the model was measured by means of the coefficient of determination and the root‐mean‐square deviation in fitting (Rtrain2=0.879 and italicRMSDitalictrain=72.1), validation (Rval2=0.832 and italicRMSDitalicval=91.7), and prediction (Rtest2=0.915 and italicRMSDitalictest=55.4). The negligible differences among the parameters in the three sets indicate a stable and predictive QSPR model. This quantitative structure‐activity relationship was developed keeping in mind the five principles defined by the Organization for Economic Co‐operation and Development (OECD) to make it applicable. Practical Application This predictive mathematical model developed from the retention indices of 273 volatile organic compounds (VOCs) detected in pepper samples could be useful for chromatographers working on the identification of other common VOCs in peppers or other foods by means of comprehensive two‐dimensional gas chromatography combined with quadrupole‐mass spectrometry (GC × GC/qMS) using a bi‐dimensional stationary phase coupled system (BPX5 and BP20).

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“…Pinene content varied from 3.8 to 16.6%, sabinene from 2.2 from 33% and caryophyllene from 11.8 to 41.8%. By adopting gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) techniques, researchers have identified several compounds from essential oil of pepper cultivars and its variability was reported (Gopalakrishnan et al, 1993;Menon et al, 2000Menon et al, , 2002Menon et al, , 2003Menon and Padmakumari, 2005). Varietal variation of oleoresin and piperine of black pepper was reported by Kurian et al (2002), Radhakrishnan et al (2004) and Sasikumar et al (2004).…”

Section: Introductionmentioning

confidence: 99%

Correlation between chemical profiles of black pepper (Piper nigrum L.) var. Panniyur-1 collected from different locations

Sruthi¹,

Zachariah²,

Leela³

et al. 2013

J. Med. Plants Res.

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Black pepper (Piper nigrum L.) is known for its intrinsic quality. The volatile oil and pungent compounds are the two main components of black pepper. In the present study, dried berries of black pepper variety, Panniyur-1 were collected from eleven locations and subjected to variability studies for primary and secondary metabolites. A significant location wise variation was obtained for both primary and secondary metabolites. Variability was profound in essential oil, oleoresin, piperine, total phenol, crude fibre, starch, total fat and bulk density. A clear altitudinal variation was observed in βcaryophyllene and total phenol. These two constituents were low at high elevations (>500 mean sea level (MSL)) and high at plains. Similarly, monoterpenes like thujene, α-pinene, sabinene, limonene, αphellandrene and linalool were relatively high at higher altitudes compared to plains. Total phenol, essential oil, piperine and oleoresin showed positive correlation with each other and also with crude fibre and total fat, but negatively correlated with bulk density and starch. Bulk density showed positive correlation with starch and negative correlation with all other constituents. There was a positive correlation between crude fibre and total fat. The study established that there was variability in aroma quality with respect to altitudes and it correlates differently with different constituents. This is the first report regarding altitudinal variation and correlation among metabolites of black pepper berries.

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Essential Oil Composition of Four Popular Indian Cultivars of Black Pepper (Piper nigrumL.)

Cited by 23 publications

References 6 publications

Chemical composition and inhibitory activity of selected essential oils against fungi isolated from medicinal plants

Chemical composition and inhibitory activity of selected essential oils against fungi isolated from medicinal plants

Foodinformatics: Quantitative Structure‐Property Relationship Modeling of Volatile Organic Compounds in Peppers

Correlation between chemical profiles of black pepper (Piper nigrum L.) var. Panniyur-1 collected from different locations

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