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Fan WL, Wen CH, Ma LT, Ho CL, Tung GS, Tien CC, Chu FH. Monoterpene synthases contribute to the volatile production in tana (Zanthoxylum ailanthoides) through indigenous cultivation practices. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 202:107969. [PMID: 37597276 DOI: 10.1016/j.plaphy.2023.107969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 07/27/2023] [Accepted: 08/02/2023] [Indexed: 08/21/2023]
Abstract
Tana (Zanthoxylum ailanthoides), a perennial deciduous species in the Rutaceae family, possesses leaves with a unique fragrance that indigenous peoples incorporate into their traditional cuisine. In Kalibuan, the cultivated tana trees were pruned repeatedly to maintain a shorter height, which led to the growth of new leaves that were spicier and pricklier. Tana leaves contain a range of volatile terpenoids, and the pungent aroma may arise from the presence of monoterpenoids. To gain insight into the biosynthetic pathway, five candidate monoterpene synthase genes were cloned and characterized using a purified recombinant protein assay. The main product of Za_mTPS1, Za_mTPS2, and Za_mTPS5 is sabinene, geraniol, and (E)-β-ocimene, respectively. The main product of Za_mTPS3 and Za_mTPS4 is linalool. Real-time PCR analysis revealed that Za_mTPS1 and Za_mTPS5 are expressed at higher levels in prickly leaves of cultivated tana, suggesting that they may contribute to the distinctive aroma of this plant.
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Affiliation(s)
- Wei-Lin Fan
- School of Forestry and Resource Conservation, National Taiwan University, Taipei, 10617, Taiwan
| | - Chi-Hsiang Wen
- School of Forestry and Resource Conservation, National Taiwan University, Taipei, 10617, Taiwan
| | - Li-Ting Ma
- School of Forestry and Resource Conservation, National Taiwan University, Taipei, 10617, Taiwan
| | - Chen-Lung Ho
- Taiwan Forestry Research Institute, Taipei, 10066, Taiwan
| | | | | | - Fang-Hua Chu
- School of Forestry and Resource Conservation, National Taiwan University, Taipei, 10617, Taiwan.
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Newerli-Guz J, Śmiechowska M. Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon. Foods 2022; 11:foods11182746. [PMID: 36140874 PMCID: PMC9498169 DOI: 10.3390/foods11182746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/31/2022] [Accepted: 09/02/2022] [Indexed: 11/22/2022] Open
Abstract
The aim of this study is to present the benefits and risks associated with the consumption of black pepper and cinnamon, which are very popular spices in Poland. The article presents the current state of knowledge about health properties and possible dangers, such as liver damage, associated with their consumption. The experimental part presents the results of the research on the antioxidant properties against the DPPH radical, which was 80.85 ± 3.84–85.42 ± 2.34% for black pepper, and 55.52 ± 7.56–91.87 ± 2.93% for cinnamon. The total content of polyphenols in black pepper was 10.67 ± 1.30–32.13 ± 0.24 mg GAE/g, and in cinnamon 52.34 ± 0.96–94.71 ± 3.34 mg GAE/g. In addition, the content of piperine and pepper oil in black pepper was determined, as well as the content of coumarin in cinnamon. The content of piperine in the black pepper samples was in the range of 3.92 ± 0.35–9.23 ± 0.05%. The tested black pepper samples contained 0.89 ± 0.08–2.19 ± 0.15 mL/100 g d.m. of essential oil. The coumarin content in the cinnamon samples remained in the range of 1027.67 ± 50.36–4012.00 ± 79.57 mg/kg. Taking into account the content of coumarin in the tested cinnamon samples, it should be assumed that the majority of cinnamon available in Polish retail is Cinnamomum cassia (L.) J. Presl.
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Chuang CW, Wen CH, Wu TJ, Li CC, Chiang NT, Ma LT, Ho CL, Tung GS, Tien CC, Lee YR, Chu FH. Sesquiterpene Synthases of Zanthoxylum ailanthoides: Sources of Unique Aromas of a Folklore Plant in Taiwan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12494-12504. [PMID: 34664500 DOI: 10.1021/acs.jafc.1c04232] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Zanthoxylum ailanthoides is a traditional spice crop in Taiwan with unique smells and tastes that differ between prickly (young) and nonprickly (mature) leaves. Different volatile terpenes between prickly young and nonprickly mature leaves were identified and considered to be one of the sources of their aromas. A transcriptome database was established to explore the biosynthesis of these compounds, and candidate terpene synthase genes were identified. The functions of these synthases were investigated using recombinant protein reactions in both purification and coexpression assays. ZaTPS1, ZaTPS2, and ZaTPS3 are germacrene D synthases, with different amino acid sequences. The main products of ZaTPS4 are trans-α-bergamotene and (E)-β-farnesene, whereas ZaTPS5 forms multiple products, and ZaTPS6 produces β-caryophyllene. ZaTPS7 forms monoterpene (E)-β-ocimene and sesquiterpene (E,E)-α-farnesene. Reverse transcription PCR of ZaTPS gene expression in young and mature leaves revealed that ZaTPS1 was responsible for the mellow aroma in mature leaves. The expression of ZaTPS6 suggested that it plays a role in the background aromas of both types of leaves. Our findings deepened the understanding of the volatile compounds of Z. ailanthoides and revealed the source of its unique aromas by clarifying the biosynthesis of these compounds.
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Affiliation(s)
- Chun-Wei Chuang
- School of Forestry and Resource Conservation, National Taiwan University, Taipei 10617, Taiwan
| | - Chi-Hsiang Wen
- School of Forestry and Resource Conservation, National Taiwan University, Taipei 10617, Taiwan
| | - Tsai-Jung Wu
- School of Forestry and Resource Conservation, National Taiwan University, Taipei 10617, Taiwan
| | - Ching-Ching Li
- School of Forestry and Resource Conservation, National Taiwan University, Taipei 10617, Taiwan
| | - Nien-Ting Chiang
- School of Forestry and Resource Conservation, National Taiwan University, Taipei 10617, Taiwan
| | - Li-Ting Ma
- School of Forestry and Resource Conservation, National Taiwan University, Taipei 10617, Taiwan
| | - Chen-Lung Ho
- Taiwan Forestry Research Institute, Taipei 10066, Taiwan
| | | | | | - Yi-Ru Lee
- School of Forestry and Resource Conservation, National Taiwan University, Taipei 10617, Taiwan
| | - Fang-Hua Chu
- School of Forestry and Resource Conservation, National Taiwan University, Taipei 10617, Taiwan
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Weil M, Leong PockTsy JM, Razafimandimby H. Authenticating wild Piper species (peppers) originating from islands in the Indian Ocean on the basis of morphological, genetic and chemical characteristics. PHYTOCHEMISTRY 2021; 190:112886. [PMID: 34325242 DOI: 10.1016/j.phytochem.2021.112886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 06/13/2023]
Abstract
As demand for pepper is rising to unprecedented levels, gaps in our knowledge are underlined by our inability to reliably distinguish the different species, in particular in the south-western Indian Ocean; this hampers the possibility of developing their economic potential and protect them efficiently. The aim of this study was to characterise two species of Piper (piperaceae) from Madagascar and one from Réunion Island via a multidisciplinary approach combining botany, genetics and chemistry and to propose authentication keys. Morphometric analyses were carried out on 22 quantitative and qualitative descriptors of the leaf and infructescence. Genetic analyses were conducted through DNA extraction, amplification by PCR and sequencing. Chemical analyses used spectrophotometric and chromatographic methods to determine concentrations in piperine and essential oil and describe the chemotypes of the sampled individuals. Our tri-disciplinary approach showed that the three peppers studied are very different from Piper nigrum L. Réunionese Piper borbonense and M3 Malagasy pepper clearly differ from the M1 Malagasy morphotype. Piper borbonense and M3 pepper appear to be closely related; a distinction could possibly be made at the variety (var.) or form (fa.) level on the basis of morphometry and according to piperine content for chemistry.
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Affiliation(s)
- Mathieu Weil
- Qualisud, Université de Montpellier, CIRAD, Institut Agro, Avignon Université, Université de La Réunion, Montpellier, France; CIRAD, UMR Qualisud, Montpellier, F-34398, France.
| | - Jean Michel Leong PockTsy
- Centre National des Recherches Appliquées Au Développement Durable Département des Recherches Forestières et Gestion des Ressources Naturelles, Antananarivo 101, BP 904, Madagascar
| | - Harizoly Razafimandimby
- Centre National des Recherches Appliquées Au Développement Durable Département des Recherches Forestières et Gestion des Ressources Naturelles, Antananarivo 101, BP 904, Madagascar
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Chen SX, Yang K, Xiang JY, Raymond Kwaku O, Han JX, Zhu XA, Huang YT, Liu LJ, Shen SB, Li HZ, Li XC, Feng Y, Xu M. Comparison of Chemical Compositions of the Pepper EOs From Different Cultivars and Their AChE Inhibitory Activity. Nat Prod Commun 2020. [DOI: 10.1177/1934578x20971469] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Pepper is one of the most popular spices over the world and is called the King of Spices. Its essential oils (EOs) could alleviate neuronal ailments due to the inhibitory effect against acetylcholinesterase (AChE). In this study, the chemical compositions of 26 EOs prepared from white and black pepper collecting from 6 different cultivars were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 133 compounds were identified in the white and black pepper EOs. Monoterpenes and sesquiterpenes were found to be riched in these EOs, of which α-pinene, β-pinene, sabinene, 3-carene, limonene, and ( E)- β-caryophyllene were the major constituents. Most of pepper EOs showed potential AChE inhibitory activity with half-maximal inhibitory concentration (IC50) values in the range of 0.5-182.5 µg/mL. Comparison of chemical constitutes of pepper EOs from different cultivars suggested that α-pinene, β-pinene, and 3-carene with an IC50 value of 3.2, 53.3, and 2.9 µg/mL, respectively, might be used as Quality-marker (Q-marker) of pepper oil in inhibiting AChE.
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Affiliation(s)
- Shu-Xia Chen
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Kong Yang
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Jia-Yao Xiang
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Osafo Raymond Kwaku
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Jia-Xin Han
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Xian-Ai Zhu
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Ya-Ting Huang
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Le-Jiang Liu
- Medical Experimental Center, Medical College, Kunming University, Kunming, P. R. China
| | - Shao-Bin Shen
- Forage Plant Research Center, Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan, P. R. China
| | - Hai-Zhou Li
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Xing-Cong Li
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, Mississippi, USA
| | - Yang Feng
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Min Xu
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
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Takooree H, Aumeeruddy MZ, Rengasamy KRR, Venugopala KN, Jeewon R, Zengin G, Mahomoodally MF. A systematic review on black pepper (Piper nigrum L.): from folk uses to pharmacological applications. Crit Rev Food Sci Nutr 2019; 59:S210-S243. [PMID: 30740986 DOI: 10.1080/10408398.2019.1565489] [Citation(s) in RCA: 119] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Considered as the "King of spices", black pepper (Piper nigrum L.) is a widely used spice which adds flavor of its own to dishes, and also enhances the taste of other ingredients. Piper nigrum has also been extensively explored for its biological properties and its bioactive phyto-compounds. There is, however, no updated compilation of these available data to provide a complete profile of the medicinal aspects of P. nigrum. This study endeavors to systematically review scientific data on the traditional uses, phytochemical composition, and pharmacological properties of P. nigrum. Information was obtained using a combination of keywords via recognized electronic databases (e.g., Science Direct and Google Scholar). Google search was also used. Books and online materials were also considered, and the literature search was restricted to the English language. The country with the highest number of traditional reports of P. nigrum for both human and veterinary medicine was India, mostly for menstrual and ear-nose-throat disorders in human and gastrointestinal disorders in livestock. The seeds and fruits were mostly used, and the preferred mode of preparation was in powdered form, pills or tablets, and paste. Piper nigrum and its bioactive compounds were also found to possess important pharmacological properties. Antimicrobial activity was recorded against a wide range of pathogens via inhibition of biofilm, bacterial efflux pumps, bacterial swarming, and swimming motilities. Studies also reported its antioxidant effects against a series of reactive oxygen and nitrogen species including the scavenging of superoxide anion, hydrogen peroxide, nitric oxide, DPPH, ABTS, and reducing effect against ferric and molybdenum (VI). Improvement of antioxidant enzymes in vivo has also been reported. Piper nigrum also exhibited anticancer effect against a number of cell lines from breast, colon, cervical, and prostate through different mechanisms including cytotoxicity, apoptosis, autophagy, and interference with signaling pathways. Its antidiabetic property has also been confirmed in vivo as well as hypolipidemic activity as evidenced by decrease in the level of cholesterol, triglycerides, and low-density lipoprotein and increase in high-density lipoprotein. Piper nigrum also has anti-inflammatory, analgesic, anticonvulsant, and neuroprotective effects. The major bioactive compound identified in P. nigrum is piperine although other compounds are also present including piperic acid, piperlonguminine, pellitorine, piperolein B, piperamide, piperettine, and (-)-kusunokinin, which also showed biological potency. Most pharmacological studies were conducted in vitro (n = 60) while only 21 in vivo and 1 clinical trial were performed. Hence, more in vivo experiments using a pharmacokinetic and pharmacokinetic approach would be beneficial. As a conclusive remark, P. nigrum should not only be regarded as "King of spices" but can also be considered as part of the kingdom of medicinal agents, comprising a panoply of bioactive compounds with potential nutraceutical and pharmaceutical applications.
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Affiliation(s)
- Heerasing Takooree
- a Department of Health Sciences , Faculty of Science, University of Mauritius , Moka , Mauritius
| | - Muhammad Z Aumeeruddy
- a Department of Health Sciences , Faculty of Science, University of Mauritius , Moka , Mauritius
| | | | - Katharigatta N Venugopala
- c Department of Biotechnology and Food Technology , Durban University of Technology , Durban , South Africa
| | - Rajesh Jeewon
- a Department of Health Sciences , Faculty of Science, University of Mauritius , Moka , Mauritius
| | - Gokhan Zengin
- d Science Faculty, Department of Biology, Campıus , Selcuk University , Konya , Turkey
| | - Mohamad F Mahomoodally
- a Department of Health Sciences , Faculty of Science, University of Mauritius , Moka , Mauritius
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The Study on Extraction Process and Analysis of Components in Essential Oils of Black Pepper (Piper nigrum L.) Seeds Harvested in Gia Lai Province, Vietnam. Processes (Basel) 2019. [DOI: 10.3390/pr7020056] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Black pepper (Piper nigrum L.) is a tropical crop with extensive medicinal potential in ethnomedicine and nutraceutical applications. The essential oil of black pepper finds wide applications in inhabitation of respiratory infections and soothing of muscular pains due to its warming and energizing property. The pungent bioactive piperine is responsible for this function, and therefore, efficient technology is required for an optimal extraction process of this compound. In the present article, we have developed a procedure for extracting black pepper essential oil from Vietnam, optimizing conditions that affect the extraction process. The effect of process parameters, namely material size, preservation method, the concentration of sodium chloride, the concentration of soak time, the ratio of material to water, temperature extraction, time extraction on the extraction yield, and relative efficiency were investigated. Results demonstrated that 20 g of black pepper milled with a mesh size of 160 obtained 0.48 g of essential oil (2.4%) at a raw material to water ratio of 1/21 (g/mL) at 150 °C in a time of 5.2 h. GC-MS (Gas chromatography–mass spectrometry) spectra showed that 3-carene (29.21%), D-limonene (20.94%), caryophyllene (15.05%), and β-pinene (9.77%) were present as major components. These results suggested that the essential oil extracted from Vietnamese black pepper is applicable in the manufacturing processes of insecticides and air deodorizers.
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Nagavekar N, Singhal RS. Enhanced extraction of oleoresin from Piper nigrum
by supercritical carbon dioxide using ethanol as a co-solvent and its bioactivity profile. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12670] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Nupur Nagavekar
- Food Engineering and Technology Department; Institute of Chemical Technology; Matunga Mumbai 400019 India
| | - Rekha S. Singhal
- Food Engineering and Technology Department; Institute of Chemical Technology; Matunga Mumbai 400019 India
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Kumoro A, Singh H, Hasan M. Solubility of Piperine in Supercritical and Near Critical Carbon Dioxide. Chin J Chem Eng 2009. [DOI: 10.1016/s1004-9541(08)60310-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Wood C, Siebert TE, Parker M, Capone DL, Elsey GM, Pollnitz AP, Eggers M, Meier M, Vössing T, Widder S, Krammer G, Sefton MA, Herderich MJ. From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:3738-3744. [PMID: 18461961 DOI: 10.1021/jf800183k] [Citation(s) in RCA: 104] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong spicy, peppercorn aroma. Excellent correlations were observed between the concentration of rotundone and the mean 'black pepper' aroma intensity rated by sensory panels for both grape and wine samples, indicating that rotundone is a major contributor to peppery characters in Shiraz grapes and wine (and to a lesser extent in wine of other varieties). Approximately 80% of a sensory panel were very sensitive to the aroma of rotundone (aroma detection threshold levels of 16 ng/L in red wine and 8 ng/L in water). Above these concentrations, these panelists described the spiked samples as more 'peppery' and 'spicy'. However, approximately 20% of panelists could not detect this compound at the highest concentration tested (4000 ng/L), even in water. Thus, the sensory experiences of two consumers enjoying the same glass of Shiraz wine might be very different. Rotundone was found in much higher amounts in other common herbs and spices, especially black and white peppercorns, where it was present at approximately 10000 times the level found in very 'peppery' wine. Rotundone is the first compound found in black or white peppercorns that has a distinctive peppery aroma. Rotundone has an odor activity value in pepper on the order of 50000-250000 and is, on this criterion, by far the most powerful aroma compound yet found in that most important spice.
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Affiliation(s)
- Claudia Wood
- The Australian Wine Research Institute (AWRI), P.O. Box 197, Glen Osmond (Adelaide), SA 5064, Australia
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Rouatbi M, Duquenoy A, Giampaoli P. Extraction of the essential oil of thyme and black pepper by superheated steam. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2005.11.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Menon AN, Padmakumari KP. Studies on Essential Oil Composition of Cultivars of Black Pepper (Piper nigrumL.)—V. JOURNAL OF ESSENTIAL OIL RESEARCH 2005. [DOI: 10.1080/10412905.2005.9698862] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Menon AN, Padmakumari KP. Essential Oil Composition of Four Major Cultivars of Black Pepper (Piper nigrumL.)—IV. JOURNAL OF ESSENTIAL OIL RESEARCH 2005. [DOI: 10.1080/10412905.2005.9698877] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Menon AN, Padmakumari KP, Jayalekshmy A. Essential Oil Composition of Four Major Cultivars of Black Pepper (Piper nigrumL.) III. JOURNAL OF ESSENTIAL OIL RESEARCH 2003. [DOI: 10.1080/10412905.2003.9712099] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Jirovetz L, Buchbauer G, Ngassoum MB, Geissler M. Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry. J Chromatogr A 2002; 976:265-75. [PMID: 12462618 DOI: 10.1016/s0021-9673(02)00376-x] [Citation(s) in RCA: 128] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
The investigation of aroma compounds of the essential oils of dried fruits of black pepper (Piper nigrum) and black and white "Ashanti pepper" (Piper guineense) from Cameroon by means of solid-phase microextraction (SPME) was carried out for the first time to identify the odorous target components responsible for the characteristic odor of these valuable spices and food flavoring products. By means of GC-flame ionization detection (FID) and GC-MS (using different polar columns) the main compounds (concentration >3.0%, calculated as area of GC-FID analysis using a non-polar fused-silica open tubular RSL-200 column) of the SPME headspace samples of P. nigrum (black) and P. guineense (black and white) were found to be: P. nigrum (black)--germacrene D (11.01%), limonene (10.26%), beta-pinene (10.02%), alpha-phellandrene (8.56%), beta-caryophyllene (7.29%), alpha-pinene (6.40%) and cis-beta-ocimene (3.19%); P. guineense (black)--beta-caryophyllene (57.59%), beta-elemene (5.10%), bicyclogermacrene (5.05%) and alpha-humulene (4.86%); and P. guineense (white)--beta-caryophyllene (51.75%), cis-beta-ocimene (6.61%), limonene (5.88%), beta-pinene (4.56%), linalool (3.97%) and alpha-humulene (3.29%). The most intense odor impressions of the essential oils of the various dried pepper fruits were given byprofessional perfumers as follows: P nigrum (black)--fine, pleasant black pepper note; P. guineense (black)--black pepper top-note; and P. guineense (white)--pleasant white pepper note. These analytical results for the SPME headspace samples of three different pepper species from Cameroon are in accordance with the olfactoric data of the corresponding essential oils. A GC-sniffing technique was used to correlate the single odor impression of the identified SPME headspace volatiles of the three investigated pepper samples with the following results: themain compounds such as beta-caryophyllene, germacrene D, limonene, beta-pinene, alpha-phellandrene and alpha-humulene, as well as minor constituents such as delta-carene, beta-phellandrene, isoborneol, alpha-guaiene, sarisan, elemicin, calamenene, caryophyllene alcohol, isoelemicin, T-muurolol, cubenol and bulnesol, are of greatest importance for the characteristic pepper odor notes of these three Piper samples. Further aroma impressions can be attributed to mono- and sesquiterpenes, hexane, octane and nonane derivatives.
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Affiliation(s)
- Leopold Jirovetz
- Institute of Pharmaceutical Chemistry, University of Vienna, Althanstrasse 14, A-1090 Vienna, Austria
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Menon AN, Padmakumari KP, Jayalekshmy AJ. Essential Oil Composition of Four Major Cultivars of Black Pepper (Piper nigrumL.). JOURNAL OF ESSENTIAL OIL RESEARCH 2002. [DOI: 10.1080/10412905.2002.9699778] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Menon AN, Padmakumari KP, Jayalekshmy A, Gopalakrishnan M, Narayanan CS. Essential Oil Composition of Four Popular Indian Cultivars of Black Pepper (Piper nigrumL.). JOURNAL OF ESSENTIAL OIL RESEARCH 2000. [DOI: 10.1080/10412905.2000.9699558] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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