Volatile Composition of Black Pepper

Richard, Hoogenboom; Jennings, Walter

doi:10.1111/j.1365-2621.1971.tb15135.x

Cited by 36 publications

(12 citation statements)

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“…Sesquiterpenoids, caryophyllene and its isomer, detected in the three extracts, came from pepper added during brining (Narasimhan et al, 1992;Richard and Jennings, 1971). Fatty acids identified in this work included 9-hexadecenoic acid, tetradecanoic acid, hexadecanoic acid, 9-octadecenoic acid, 9,12-octadecadienoic acid and octadecanoic acid.…”

Section: Extracts Compositionmentioning

confidence: 97%

Volatile Compounds in Processed Duck Fillet

Lesimple

Torres

Mitjavila

et al. 1995

Journal of Food Science

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Volatile components of smoked and dry-cured, smoked, brined or raw duck fillets were fractionated by simultaneous distillation-extraction before GUMS. Volatile compounds (62) identified were phenols, alcohols, ethers, aldehydes, ketones, hydrocarbons, acids, esters, terpenes and Nand S-compounds. Some compounds (34) were related to the smoke process. Most of these flavor compounds had been identified in smoked meat products and 7 are reported for the first time. The formation of aldehydes and alcohols mainly results from oxidative decomposition of membrane polyunsaturated fatty acids.

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Section: Extracts Compositionmentioning

confidence: 97%

Volatile Compounds in Processed Duck Fillet

Lesimple

Torres

Mitjavila

et al. 1995

Journal of Food Science

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“…Myristicin has also been reported to occur as a minor constituent in oil of black pepper (Piper nigrum) [Richards and Jennings, 1971], but no quantitative data have been found. In addition to the spices and edible plants mentioned above, myristicin has also been reported to be present in some plants that are unlikely to be used for flavouring purposes, such as Scotch lovage (Levisticum scoticum), Harvest fennel (Ridolfia segetum), and Oenanthe stolonifera [Shulgin, 1966].…”

Section: Introductionmentioning

confidence: 98%

Toxicological evaluation of myristicin

Hallström

Thuvander

1997

Natural Toxins

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Myristicin, or methoxysafrole, is the principal aromatic constituent of the volatile oil of nutmeg, the dried ripe seed of Myristica fragrans. Myristicin is also found in several members of the carrot family (Umbelliferae). Several intoxications have been reported after an ingestion of approximately 5 g of nutmeg, corresponding to 1-2 mg myristicin/kg body weight (b.w.). Although these intoxications may be ascribed to the actions of myristicin, it is likely that other components of nutmeg may also be involved. The metabolism of myristicin resembles that of safrole. No information is available, however, concerning the quantitative importance of the different metabolic pathways. The acute toxicity of myristicin appears to be low. No toxic effects were observed in rats administered myristicin perorally at a dose of 10 mg/kg b.w., while 6-7 mg/kg b.w. may be enough to cause psychopharmacological effects in man. A weak DNA-binding capacity has been demonstrated, but there are no indications that myristicin exerts carcinogenic activity in short-term assays using mice. Intake estimations indicate that nonalcoholic drinks may be the most important single source of myristicin intake. Based on available data, it seems unlikely that the intake of myristicin from essential oils and spices in food, estimated to a few mg per person and day in this report, would cause adverse effects in humans. It is, however, at present not possible to make a complete risk assessment, as studies regarding genotoxicity and chronic toxicity, including reproductive toxicity and carcinogenicity, are still lacking. Nat.

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“…The heat treatment caused a significant increase (at 1% significance level) of some monoterpenes: α-and β-pinene, camphene, sabinene, myrcene, α-phellandrene, 3-carene, α-terpinene, p-cymene, 1,8-cineole, limonene, γ-terpinene proportions compared to the control. These changes might be due to the thermal isomerisation products of some terpenes as shown by Richard et al (1971) and by Farag et al (1996).…”

Section: Resultsmentioning

confidence: 99%

Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.)

Sádecká¹

2010

Czech J. Food Sci.

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Sádecká J. (2010): Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.). Czech J. Food Sci., 28: 44-52.The objective of this study was to investigate and compare the effects of ionising irradiation with different doses of gamma-rays (5 kGy, 10 kGy, and 30 kGy) versus the effect of heat sterilisation (dry steam, 130°C, 3 min) on the microbiological quality of powdered black pepper. Subsequently, the aim was to determine the impact of these sterilisation ways on the possible changes in the chemical composition and sensory quality (flavour) of black pepper essential oils. Methods of gas chromatography (GC/FID, GC/MS) were utilised for the evaluation of the essential oils compositions. The volatile constituents of black pepper extracts were studied with regard to their particular contribution to the overall aroma by the technique of gas chromatography-olfactometry (GC/O) using the method of Aroma Extract Dilution Analysis [AEDA]. Qualitative compositions of volatile oils obtained from the control sample (0 kGy), samples irradiated at various doses, and heat treated sample were identical. The most significant changes were observed in the contents of volatile compounds after ionising radiation treatment with 30 kGy and heat treatment, respectively. These changes caused a remarkable decrease in the overall aroma of heat sterilised black pepper. Additionally, microbiological analysis showed that the heat treatment was insufficient for an effective reduction/elimination of the polluting microflora present in the analysed sample of black pepper.

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Volatile Composition of Black Pepper

Cited by 36 publications

References 0 publications

Volatile Compounds in Processed Duck Fillet

Volatile Compounds in Processed Duck Fillet

Toxicological evaluation of myristicin

Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.)

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