The Volatile Components of Black Pepper Varieties

Richard, Hoogenboom; Russell, G.; Jennings, Walter

doi:10.1093/chromsci/9.9.560

Cited by 30 publications

(6 citation statements)

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“…Nijssen et al (1996) showed over 250 volatile compounds in essential oils of black pepper. Volatile oil composition in pepper showed significant variation among different cultivars (Lewis et al 1969a,b;Datta et al 1971;Richard et al 1971;Russell and Else 1973). We observed marginal reduction in essential oil in white pepper prepared from bacterial decortication as compared to raw black pepper (3Á3%) that could be due to loss of volatile oil-bearing pericarp-associated cells which were removed during the process of decortication.…”

Section: Quality Parameters Of White Pepper Obtained From Bacterial Dmentioning

confidence: 59%

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Isolation, characterization and identification of pericarp-degrading bacteria for the production of off-odour-free white pepper from fresh berries of Piper nigrum L.

2014

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Aim: To isolate, fermentatively evaluate and identify black pepper (Piper nigrum L.)-associated bacteria for the microbial decortication of fresh ripened berries and dried black pepper for preparation of off-odour-free white pepper. Methods and Results: Among 45 bacterial isolates obtained from black pepper, seven of them were found to decorticate black pepper (>60%) and fresh pepper berries (98-100%) into white pepper within 5 days of immersion in bacterial suspension. The 16S rRNA genes (1500-bp amplicon) of these bacteria were sequenced, and species identity was established by closest match in GenBank. Superior-quality white pepper was obtained with Bacillus subtilis (IISR WP 33, 34, 38), Bacillus licheniformis (IISR WP 43), Acinetobacter baumanii (IISR WP 35), Klebsiella pneumoniae (IISR WP 19) and Microbacterium barkeri (IISR WP25). The bacterial isolates were found to secrete multiple hydrolytic enzymes such as cellulase, pectinase, amylase, protease and xylanase. Bacterial cultures were deposited with International Depository Authority at Microbial Type Culture Collection, India, as patent deposits as prescribed in Budapest Treaty for microbial deposits. The white pepper, thus obtained from bacterial decortication process, was free from off-odour compound, especially skatole. Other biochemical constituents such as oleoresin, piperine and essential oils were found in the acceptable range. The bacterial decortication did not affect inherent constituents of pepper such as essential oil constituents, oleoresin and piperine content. Conclusion: One of the most significant findings of the work is identification of specific bacterial species for decortication of fresh berries or black pepper berries into value-added white pepper. Significance and Impact of the Study: This work paved way for developing a technological process for microbial decortication of fresh/black pepper for the production of superior-quality white pepper.

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Section: Quality Parameters Of White Pepper Obtained From Bacterial Dmentioning

confidence: 59%

“…; Richard et al . ; Russell and Else ). We observed marginal reduction in essential oil in white pepper prepared from bacterial decortication as compared to raw black pepper (3·3%) that could be due to loss of volatile oil‐bearing pericarp‐associated cells which were removed during the process of decortication.…”

Section: Discussionmentioning

confidence: 99%

Isolation, characterization and identification of pericarp-degrading bacteria for the production of off-odour-free white pepper from fresh berries of Piper nigrum L.

2014

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“…32/79). Richard et al (1971) reported that the chemical composition of black pepper varieties varies widely. There was variation in cultivars in quality factors tested at different yearsprobably due to the variation in agro-climatic conditions (Menon et al, 2002).…”

Section: Chemical Parametersmentioning

confidence: 99%

Physical parameters, oleoresin and volatile oil contents of five pepper (pepper Nigrum l.) cultivars as influenced by maturity

Hailemichael¹,

Tilahun²,

Tsegaw³

2010

East African Journal of Sciences

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The experiment was undertaken to identify the appropriate stage of harvesting of berries to prepare quality pepper for whole use or for extraction purpose to get better oleoresin and essential oil yield. Harvesting of berries from five pepper cultivars was carried out at 3.5, 4.5, 5.5, and 6.5 months after 70% set of the berries. The experiment was arranged in a randomized complete block design with three replications at Teppi Agricultural Research Sub-center, Southwestern Ethiopia. Generally, peppercorn boldness and color improved with delayed harvest; 5.5 months after fruit set being the optimum. Five of the cultivars showed comparable oleoresin and volatile oil contents. The oleoresin content ranged from 13.63 to 16.01% whereas the volatile oil content ranged from 3.18 to 3.53%. Both were found to be within the acceptable ranges. The highest oleoresin (19.41%) and volatile oil (4.95%) yields were obtained from earlier harvest (3.5 months after fruit set) and decreased as harvest stages delayed. In general, it is recommended that the spikes be harvested 3.5 months after 70% fruit set to get higher oleoresin or volatile oil yield and 5.5 months after fruit set if it is intended for use as whole or in ground form.

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“…Chromatographic methods have been developed (728) for the analysis of protein and peptide structures making use of the 2,4-dinitrofluorobenzene derivatives of N-terminal amino acids, and North Atlantic Ocean Waters provided a source for the analysis of nanomolar quantities of free amino acids (685). The volatile components in roast beef, roast beef drippings (528), and 17 varieties of black pepper (713) were the subjects of other studies. Trimethylarsine (176), dimethylselenide and dimethyltelluride (262) are formed from the microorganism, Candida humicola, and a strain of Penicillium, respectively, found in raw sewage.…”

Section: Detectorsmentioning

confidence: 99%

Gas chromatography

Juvet¹,

Cram²

1974

Anal. Chem.

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This review surveys developments in the field of gas chromatography since publication of the last review in this series (178) and covers the years 1972-73. Gas chromatography continues to be one of the most active areas in analytical chemistry. In the 1973 Directory of Membership of the ACS Division of Analytical Chemistry (356), those listing their research specialty as "gas chromatography" were second in numbers only to those listing the drugs compiled by the editorial staff (423) and articles on applications of GC in alcohol analysis (417), hallucinogenic drugs ( 818), the analysis of narcotic analgesics and amphetamines (622), barbiturates (446), and phenothiazine drugs (158).

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The Volatile Components of Black Pepper Varieties

Cited by 30 publications

References 0 publications

Isolation, characterization and identification of pericarp-degrading bacteria for the production of off-odour-free white pepper from fresh berries of Piper nigrum L.

Isolation, characterization and identification of pericarp-degrading bacteria for the production of off-odour-free white pepper from fresh berries of Piper nigrum L.

Physical parameters, oleoresin and volatile oil contents of five pepper (pepper Nigrum l.) cultivars as influenced by maturity

Gas chromatography

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