Quality of Black Pepper Produced in Northeastern Pará

Abstract

Black pepper (Piper nigrum L.) is the most widely used spice in the world. This crop has great economic importance in Brazil, especially in the North and Southeast regions. However, the variability in quality between cultivars is high. The objective of this study was to characterize black pepper from northeastern Pará available on the market and obtain an overview of its quality parameters. A total of 23 samples from black pepper cultivars/clones were evaluated for impurities and foreign matter, empty grains, density, moisture and ether extract, as established by Brazilian legislation. Additionally, the contents of total ash, protein, crude fiber and piperine were determined. Among the samples, one was outside the standard for density. The moisture contents were below the maximum limit required by the legislation, demonstrating that the drying and storage of the grains were adequate. Regarding the ether extract, 52% of the samples did not meet the commercialization standards. Concerning piperine, the Equador and Panny clones had levels greater than 5%. It was found that the nutritional composition of black pepper is influenced by the technological level of the production system. In summary, black pepper produced in northeastern Pará has variable quality.

Preliminary Study of Pepper Types Based on Multielement Content Combined with Chemometrics

“…The production and distribution of high-quality spice is an important issue in the food industry. The quality of pepper can be determined and checked, for example, via physical and chemical parameters, such as foreign matter, empty grains, density, moisture, composition of ether extract, contents of total ash, protein, crude fiber and piperine [ 5 ]. In order to ensure a safe use, attention needs to be paid to imported spices regarding toxic metal contaminations [ 5 , 6 , 7 ].…”

“…The quality of pepper can be determined and checked, for example, via physical and chemical parameters, such as foreign matter, empty grains, density, moisture, composition of ether extract, contents of total ash, protein, crude fiber and piperine [ 5 ]. In order to ensure a safe use, attention needs to be paid to imported spices regarding toxic metal contaminations [ 5 , 6 , 7 ]. One way that metal content can be used for identification is through the analysis of plant tissue samples or derived products, e.g., processed food products.…”