GC Analysis and Odor Profiles of Four New Indian Genotypes of<i>Piper nigrum</i>L.

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

doi:10.1080/10412905.1993.9698217

Cited by 37 publications

(15 citation statements)

References 2 publications

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“…Several studies have been published regarding the oil composition of the black pepper oils and found the variation in the major components. α ‐pinene, β ‐pinene, D‐limonene, α ‐phellandrene and β ‐caryophyllene have complied with different cultivars those were reported as predominant components (Gopalakrishnan et al, ; Jagella & Grosch, ; Jirovetz et al, ; Kerscher & Grosch, ). Moreover, β ‐caryophyllene (57.6%, 12.8%, 15.96, 29.9, 8.91, 2.36, 16.6), α ‐pinene (3.3%, 5.6%, 9.12%, 4.5, 2.15, 2.15, 21.11), D‐limonene (8.8%, 14.7, 24.07, 13.2, 6.32, 6.30, 11.11), δ ‐3‐carene (18.5%, 27.85, 4.7, 4.34, 4.30), β‐ pinene (6.7%, 2.11, 7.9, 4.21, 4.20, 11.1) and δ‐cadinene (1.3, 2.14, 2.15) were reported as prominent terpenoids (François et al, ; Kapoor et al, ; Kumoro, Hasan & Singh, ; Lewis et al, ; Mageed et al, ; Perakis, Louli & Magoulas, ; Politeo, Jukic, & Milos, ).…”

Section: Resultsmentioning

confidence: 72%

“…The alkaloid compound piperine has been isolated from crude extract which is the principle odorant component of the black pepper seed. Moreover, terpenoids and phenolic compounds in the essential oils have been reported for the antioxidant properties (Singh et al, ; Menon et al, ; Gopalakrishnan et al, ; Jagella & Grosch, ; Zachariah et al, ; Jirovetz ). Synthetic antioxidants have been used since a long time in food industries but some carcinogenic effects are reported as a safety issue in food industry.…”

Section: Introductionmentioning

confidence: 99%

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Chemical, pharmacological and nutritional quality assessment of black pepper (Piper nigrumL.) seed cultivars

et al. 2018

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The present research has been performed on black pepper of two cultivars to evaluate their nutritional quality and safety issue on the basis of proximate, chemical and pharmacological properties. The proximate results were compiled with the standard USDA limits. K, Ca, Mg, Na, Fe, Al and Se were detected as major elements, whereas the toxic elements were found within the recommended limit. The GC‐MS analysis of the essential oils showed the presence of δ‐3‐carene (32.61%) as the major component in Kerala cultivar whereas β‐caryophyllene (18.39%) was the major components in Indigenous cultivar. The IC50 values of DPPH antioxidant activity of the essential oils were found to be 44.16 and 22.88 mg/mL in Indigenous and Kerala cultivars, respectively. The antimicrobial activity of the essential oils showed good activity in both cultivars. The LC50 values of the brine shrimp cytotoxic activity were 1.03 and 1.21 μg/mL in Indigenous and Kerala cultivars, respectively. Practical applications Spice quality is an important issue in the food industries as well as export markets. Due to the toxicological effect of imported spices, much attention has been paid to the safety issue especially on cytotoxicity and toxic metal contaminations. The present study reveals that both cultivars possess rich amount of nutritional components, essential minerals, phyto and flavouring components in their essential oils and recommended level of toxic elements as well as decent antioxidant and antimicrobial properties. This study promises to scaffold a new window for exportation of quality spice and confer potential for use in food, nutraceutical and pharmaceutical industries.

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Section: Resultsmentioning

confidence: 72%

Section: Introductionmentioning

confidence: 99%

Chemical, pharmacological and nutritional quality assessment of black pepper (Piper nigrumL.) seed cultivars

et al. 2018

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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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