Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.)

Abstract

In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding minimally damaged the lipid, moisture, crude protein, starch, non-volatile ether extract, piperine, essential oil and the typical pepper essential oil compounds of the spices. The pulverizing methods and storage significantly affected the compositions of the fatty acid in the peppers, except for palmitic acid and lignoceric acid. The amino acid contents and the thermo-gravimetric analysis curve were hardly influenced by the grinding techniques. The use of cryogenic grinding to prepare pepper ensured the highest quality of pepper products. Regardless of grinding technique, the values of moisture, piperine, unsaturated fatty acids, essential oil, monoterpenes, and the absolute concentrations of typical pepper essential oil constituents (except caryophyllene oxide) decreased, whereas the amino acid, lipid, protein, starch, and non-volatile ether extract content as well as the thermal properties were insignificantly changed after storage at 4 °C for 6 months.

Experimental Characterization of the Drying of Kampot Red Pepper (Piper nigrum L.)

“…Table 1 summarizes the values of different properties of the fresh Kampot mature pepper. For example, an average piperine content of 38.5 mg/g was measured; this value is very close to the value of 38.1 mg/g obtained by Liu et al [15], also for fresh Kampot mature pepper. It can also be mentioned that the average value that was obtained for the TPC (9.1 mg GAE/g) is of the same order of magnitude than the value of 4 mg GAE/g obtained by Shan et al [16], also for fresh Kampot mature pepper.…”

Piper Species: A Comprehensive Review on Their Phytochemistry, Biological Activities and Applications

“…He states that generally speaking the EOs are composed by 70–80% of monoterpene hydrocarbons (mainly α-pinene up to 13%, β-pinene up to 40%, limonene up to 32%), 20–30% sesquiterpene hydrocarbons (mainly β-caryophyllene up to 22%) and less than 4% oxygenated constituents [62]. A recent paper on different types of Chinese P. nigrum (black, white and green) confirms these ranges with 39.74–64.67% monoterpene hydrocarbons, 1.85–3.44% monoterpenoids, 20.87–43.89% sesquiterpene hydrocarbons and 2.21–10.81% sesquiterpenoids [63].…”

“… a According to Lawrence [66] the high levels of eugenol found in oils produced from ground green and white pepper are extremely unusual [34,63,67,68,69,70,71]. …”

Kadar Air, Piperin dan Minyak Atsiri Lada Produk UKM Samboja, UKM Bontang dan di Pasaran Samarinda

“…Menurut Liu et al (2018), kelembaban, minyak esensial lada, monoterpene, piperine dan asam lemak tak jenuh menurun karena adanya teknik penggilingan. Hal ini jelas produk lada putih bubuk dan lada hitam bubuk yang ada di kedua UKM melalui proses penggilingan atau penghancuran hingga menjadi bubuk mengunakan alat penggilingan lada sehingga terjadi penguapan beberapa senyawa esensial lada (minyak atsiri).…”