Phenolics of green pepper berries (Piper nigrum L.)

Bandyopadhyay, Chandrakanta; Narayan, Vaduvatha S.; Variyar, Prasad S.

doi:10.1021/jf00098a015

Cited by 39 publications

(17 citation statements)

References 4 publications

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“…Blackening of pepper occurs as a result of oxidation of OD phenols by o-diphenol oxidase. Therefore, conversion of green pepper to black pepper results in the complete loss of OD phenols and 75% loss in total phenols (Bandyopadhyay et al, 1990). In the present work, OD phenols were not detected in any of the samples.…”

Section: Discussioncontrasting

confidence: 46%

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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Section: Discussioncontrasting

confidence: 46%

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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show abstract

“…This enzyme was also found to be active toward the aglycone of 3,4-dihydroxy phenylethanol glycoside. Bandyopadhyay, Narayan, and Variyar (1990) found that phenolics material decrease by 75%, and phenolics material oxidated by odiphenol oxidase completely disappear, in naturally dried pepper berries. These findings indicate that phenolics are a major contributing factor in the production of black pepper.…”

Section: Ppo Activity Changementioning

confidence: 99%

Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berries

Tan

et al. 2013

Food Chemistry

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“…The major constituents, piperine and piperanine, are formed from C 6 − − C 5 phenolic acids (varying in side chain unsaturation) and piperidine with total concentrations in the range 3-6 g/kg (Shan et al 2005) accompanied by 3,4-dihydroxy-6-(N -ethylamino)benzamide (Figure 7.47) (Bandyopadhyay et al 1990).…”

Section: Protocatechuic Acidmentioning

confidence: 99%