Roasting Studies on Black Pepper (Piper nigrum L.)

Chacko, Susan; Jayalekshmy, A.; Gopalakrishnan, M.; Narayanan, C. S.

doi:10.1002/(sici)1099-1026(199609)11:5<305::aid-ffj588>3.3.co;2-t

Cited by 6 publications

(9 citation statements)

References 0 publications

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“…These results are in accordance with Chacko et al 17 and Emam et al 1 . In our study β-caryophyllene increased during microwave heating to almost two times (37.66 %) in comparison to its concentration in raw sample (21.17 %) (Table 1), whereas Chacko et al, 17 found that it is increased via microwave heating almost to three times on control value but decreased on further heating. Due to the presence of sesquiterpenes in a higher content, which are responsible for desirable pepper flavour attributes, microwave heated samples showed higher quality than conventionally roasted samples.…”

Section: Resultscontrasting

confidence: 49%

The Effect of Microwaves on Essential oils of White and Black Pepper (Piper nigrumL.) and their Antioxidant Activities

Mageed

Farouk

Massry

et al. 2011

Journal of Essential Oil Bearing Plants

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White and black peppers were subjected to conventional roasting as well as microwave heating in order to study the effects of such techniques on the volatile constituents of each spice oil and its antioxidative activity. Hydrodistillation oil of each spice was analyzed using Gas Chromatography (GC) and Gas chromatography-Mass spectrometry (GC-MS). Twenty six compounds were identified in essential oil of white pepper, whereas, twenty compounds were detected in black pepper essential oil. δ-Carene, limonene, αand β-pinene and β-caryophyllene were the major components in both. Due to heating treatments, increase in sesquiterpenes and drastic increase in oxygenated terpenes were observed in comparison to the raw samples. Such changes affected the antioxidant activity of the treated samples using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging as well as β-carotene bleaching test against tert-Butylhydroquinone (TBHQ).The strongest effect for reduction of DPPH radical was by white pepper microwave heated sample which exhibit 78.2 % ± 2.1), followed by conventionally roasted black pepper sample, (75.2 % ± 1.9) compared to TBHQ (98.8 % ± 2.1) at the same concentration 400 μg/ml. However, conventionally roasted black pepper recorded the highest inhibiting effect for the oxidation of linoleic acid and the subsequent bleaching of βcarotene (78.2 % ± 2.3), followed by white pepper microwave heated sample (76.2 % ± 1.9) in comparison to TBHQ (98.8 % ± 2.1).

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Section: Resultscontrasting

confidence: 49%

The Effect of Microwaves on Essential oils of White and Black Pepper (Piper nigrumL.) and their Antioxidant Activities

Mageed

Farouk

Massry

et al. 2011

Journal of Essential Oil Bearing Plants

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“…piperettine and pyrroperine, which may be present in pepper also absorb at 343 nm (Mori et al, 1974;AOAC, 2006), the spectrophotometric method is simple to perform and has been used in various studies (Chacko et al, 1996;Skapska et al, 2003). The color values (L*, a*, and b*) of the pepper were determined using a color meter (ZE6000; Nippon Denshoku Industries Co., Ltd., Tokyo).…”

Section: Methodssupporting

confidence: 84%

“…Thermal treatment (70℃, 15 min) has been shown to increase the relative ratios of some monoterpenes, including pinene and myrcene (Zaied et al, 1996). Air oven processing (≥ 130℃) resulted in changes in the relative composition of limonene, pinene, and sabinene (Chacko et al, 1996). In addition, decompression may have contributed to the decrease in volatile oils in the pepper.…”

Section: Discussionmentioning

confidence: 99%

Microbial Reduction and Quality Changes in Powdered White and Black Pepper by Treatment with Compressed Oxygen or Carbon Dioxide Gas

Kawachi

Suzuki

Uosaki

et al. 2015

FSTR

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“…Studies performed on the roasting of black pepper, cacao beans, etc. also showed a sharp decrease in moisture content when roasting times, temperatures, and power levels were increased (Chacko, Jayalekshmy, Gopalakrishnan, & Narayanan, ; Krysiak, ).…”

Section: Resultsmentioning

confidence: 99%

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Günel

Torun

Sahin‐Nadeem

2019

J Food Process Preserv

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The effects of hot air, microwave, and combined microwave/hot air roasting on physical and chemical properties of carob powder were determined. The comparison of different roasting processes was evaluated whether the combined microwave/hot air roasting could be an alternative to other roasting methods or not. The moisture content (2.86%–5.03%), water activity (0.20–0.35), and pH (4.94–5.12) values of the carob powder decreased by increasing microwave power and roasting time; whereas total phenolic content (10.13–13.74 mg/g dm), total antioxidant activity (0.69–1.53 g/mg DPPH), browning index (23.57–70.30), and UV absorbance (427.41–701.05) increased. Hunter L (41.54–55.28) and b (16.45–20.91) values of the carob powder decreased after roasting while color value a (8.88–20.91) increased. The main sugar was sucrose (317.54–347.68 mg/kg), followed by fructose (80.98–90.11 mg/kg), and glucose (45.16–62.19 mg/kg). Roasting process reduced the sugar content while increased the d‐pinitol (62.41–76.71 mg/kg) content. The main volatile was isobutyric acid (acidic/butter odor). Hot air and the combined microwave/hot air roasted samples showed similar volatile and sensorial profile. According to the results, the combined microwave/hot air roasting consumed 50% less energy than the hot air roasting and got the best sensory scores. Practical applications The effects of microwave, hot air, and the combined microwave/hot air roasting processes on the properties of carob powder were first investigated. d‐pinitol content of carob was increased by roasting processes. Different roasting processes increased organoleptic properties of carob powder. Total phenolic content and antioxidant activity of carob powder increased by roasting. The combined microwave/hot air roasting consumed 50% less energy than the hot air roasting and it is recommended to produce carob powder with preferable product quality.

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Roasting Studies on Black Pepper (Piper nigrum L.)

Cited by 6 publications

References 0 publications

The Effect of Microwaves on Essential oils of White and Black Pepper (Piper nigrumL.) and their Antioxidant Activities

The Effect of Microwaves on Essential oils of White and Black Pepper (Piper nigrumL.) and their Antioxidant Activities

Microbial Reduction and Quality Changes in Powdered White and Black Pepper by Treatment with Compressed Oxygen or Carbon Dioxide Gas

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

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