Studies on Fatty Acids Composition and Some Valuable Nutrients of Piper nigrum Linn. (Gol Morich)

Hossain, Delowar; Paul, Bishwagith Kumer; Roy, Sudhangshu umar; Saha, G. C.; Begum, Feroza; Huq, Dilruba

doi:10.3329/dujs.v62i2.21967

Cited by 4 publications

(3 citation statements)

References 9 publications

(13 reference statements)

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“…In addition, there were no extreme values according to the Grubbs test, which showed that the data exhibit random variability. The total ash and fixed mineral residue ranged from 3.65% to 5.33% db, within the range of values reported in the literature, and from 2.75 to 6.30% db (Ravindran and Kallupurackal, 2012;Abukawsar et al, 2018;Machado et al, 2021), with values between 3.57% and 12.49% (wet basis, wb) (Al-Jasass and Al-Jasser, 2012;Hossain et al, 2014). These results verified that the evaluated samples are sources of minerals.…”

Section: Resultssupporting

confidence: 78%

Quality of Black Pepper Produced in Northeastern Pará

Paracampo

Abreu

Lemos

et al. 2022

Rev. Agric. Neotrop.

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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.

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Section: Resultssupporting

confidence: 78%

Quality of Black Pepper Produced in Northeastern Pará

Paracampo

Abreu

Lemos

et al. 2022

Rev. Agric. Neotrop.

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“…Total unsaturated fatty acids were 83.24, 95.62, 86.46, 92.99, 81.34 and 87.82% for cress, mustard, black cumin, fenugreek, black pepper and clove, respectively. Other fatty acids found in local African condiments include lauric acid, myristic acid, palmitoleic acid, palmitic acid, oleic acid, stearic acid, and lignoceric acid [24,25]. Fatty acids such as caprylic, capric, lauric, myristic, palmitic, margaric, stearic, oleic linoleic and linolenic fatty acids were also found in fermented and non-fermented melon seeds (Citrullus vulgaris), a local African seasoning [26].…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria

Chinenye¹,

Ifeanyi²,

Maryrose³

et al. 2022

AJAC

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In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food condiments that are absorbed in the body without having many health implications. The fatty acid profiles revealed the presence of caproic acid in all condiments, with dawadawa (0.916%), ogiri igbo (0.767%) and ogiri okpei (6.167%). Linoelaidic acid was observed to be present in the dadwadawa (1.608%) and ogiri igbo (7.050%) condiments only, while oleic acid was present only in ogiri okpei (0.901%). Both ogiri igbo (2.939%) and ogiri okpei (1.419%) showed the presence of palmitoleic acid, while isovaleic acid was also observed to be present in both dawadawa (2.298%) and ogiri igbo (12.307%) condiments. Butanoic acid (35.779%), palmitic acid (4%) and 4-Methyloctanoic fatty acid (1.491%) were found only in the ogiri igbo condiments. The three native condiments were devoid of linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). The lipid profile of the three condiments differed significantly, with the ogiri igbo having a higher fatty acid content than the dawadawa and ogiri okpei.

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“…The gastric, carminative, antioxidant, antibacterial, antimicrobial, immunomodulatory, larvicidal, antibiotic, anti-inflammatory, antitumour, antipyretic, and antioxidant properties of black pepper are also reported (Charles 2012). The proximate analysis of black pepper shows moisture content 2.17%, dry matter 97.83%, crude ash 12.49%, nitrogen content 1.85%, crude protein 11.56%, carbohydrates 45.16%, crude fibre 16.66% and nutritional energy 335.06 gcal -1 (Hossain et al, 2015). Fatty acid content of black pepper comprises palmitic acid 28.57%, oleic acid 14.95%, linoleic acid 26.61% and linolenic acid 9.32% (Saini et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Proximate and fatty acid composition of meat from rainbow trout (Oncorhynchus mykiss W.) after dietary supplementation with black pepper (Piper nigrum L.) extract

Zhelyazkov

Stoev

2022

FSAB

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The study was aimed at assessing the effect of dietary supplementation with black pepper (Piper nigrum) on the chemical and fatty acid composition in the meat of rainbow trout (Oncorhynchus mykiss W.), farmed in a recirculating system. Rainbow trout were distributed in two groups – experimental fed 1% powdered extract from black pepper (BPE) and control (C) fed without black pepper extract. After the end of the experiment, 6 fish from each group were euthanized, filleted and deboned. The 1% BPE in rainbow trout feed reduced meat water content and increased dry matter percentage and fat content. The fatty acid profile of rainbow trout meat was beneficially influenced by the dietary BPE supplement. The SFA percentage was statistically significantly decreased whereas contents of UFA, MUFA, PUFA and n-3 were considerably higher. No consistent effect was noted with respect to n-6 fatty acids. The improved PUFA/SFA and n-6/n-3 ratios in the supplemented group showed that the tested feed additive had a favourable effect on fatty acid content of rainbow trout meat. Both ratios were within the range, beneficial for human nutrition: > 0.4 and < 5, respectively.

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Studies on Fatty Acids Composition and Some Valuable Nutrients of Piper nigrum Linn. (Gol Morich)

Cited by 4 publications

References 9 publications

Quality of Black Pepper Produced in Northeastern Pará

Quality of Black Pepper Produced in Northeastern Pará

Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria

Proximate and fatty acid composition of meat from rainbow trout (Oncorhynchus mykiss W.) after dietary supplementation with black pepper (Piper nigrum L.) extract

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