Black pepper / white pepper
black pepper is the dried, fullgrown but unripe fruit of the perenial woody vine
piper nigrum l, while white pepper is obtained from the dried ripe fruit by
removing the outer portion of the pericarp after soaking in water [01]
black pepper is the dried, unripe fruit of the tropical plant, piper nigrum l, and
contains about 5-10% piperine … , 1-2,5% essential oils … [21]
black pepper contains on average 12,5% water, white pepper 13,5%
anhydrous pepper black white average content in % piperine 7.5 7.8 piperidine 0.6 0.3 nitrogen containing substance 12.8 11.9 essential oil 2.25 1.5 ether extract 9.1 8 alcohol extract 10.3 9.1 starch 36.5 56.8 cellulose 14 4.4 resin 1.05 0.35 ash 5.15 1.9
PEPPER ANALYSIS – A Critical Study of Two Procedures for the
Determination of Piperine in Black and White Pepper [02]
long pepper
long pepper contains the alkaloid piperine (about 6%),
which is slightly higher than that in black pepper. [25]
… we performed a quantitative determination of piperine in three different
pepper species … black, white and green pepper.
we used HPLC with a 70% methanol-30%water eluent. the results are as follows:
pepper piperine black 2.0% white 2.4% green 3.8%
[22]
piperine occurrence
botanical name common name piperine reference piper nigrum white pepper 7.8% [roempp, entry pfeffer] black pepper 7.5% 6-9% [04] 9.2% [23] 5-10% [21] 11% [04, (15)] piper longum
piper retrofractum long pepper
(green pepper) 6% [25] 5% [04] piper clusii ashanti pepper 5% [04, (12,13)] piper lowong 1.5% [04, (13)] piper famechoni [06, page 233-236, (3)] piper chaba [06, page 233-236, (4)]
references
[merck index]
THE MERCK INDEX on CD-ROM / Version 12:3 / 1999
[roempp]
roempp lexikon chemie version 2.0, cd-rom,
stuttgart / new york: georg thieme verlag 1999
[kad]
king’s american dispensatory 1898
m d harvey wickes felter, phr m ph d john uri lloyd
[01]
journal of chemical education 1993 70(7): 598-599
«isolation of piperine from black pepper»
william w epstein, david f netz, jimy l seidel
[02]
j agric food chem 1963 11(6): 508-512
«PEPPER ANALYSIS – A Critical Study of Two Procedures for the
Determination of Piperine in Black and White Pepper»
CHRISTIANE GENEST, D MORISON SMITH, D G CHAPMAN
[04]
leo marion, II. the pepper alkaloides, 1. piperine, p.168,
the alkaloids, chemistry and physiology, volume I,
academic press inc, publishers, new york, 1950
[06]
«natural products – a laboratory guide», 1991 2.edition
raphael ikan; academic press, inc; ISBN 0-12-370551-7
[21]
patent US4820517, 1989-04-11
«process for obtaining a pepper extract with insecticidal activity»
HANS PFEIFFER, MANFRED BIERMANN, PETER SCHROEDER,
GERD GOEBEL, ANNEMARIE MUELLER; HENKEL KGAA
abstract: PCT No. PCT/EP85/00333 Sec. 371 Date Jul. 24, 1986 Sec. 102(e) Date
Jul. 24, 1986 PCT Filed Jul. 6, 1985 PCT Pub. No. WO86/01981 PCT Pub. Date Apr.
10, 1986.An insecticidally active fraction is obtained from black pepper by a process
comprising the following steps: (a) extraction of black pepper in ground form with CO2
at 30 to 70°C and 150 to 500 bar; (b) removal of sharp tasting fractions therein in a first
expansion step at 25 to 35°C and 70 to 150 bar; (c) removal of an oily fraction containing
the insecticidally active components as well as most of the essential oils in a second
expansion step at 15 to 30°C and 40 to 70 bar; (d) removal of essential oils by steam
distillation, and if desired; (e) hydrogenation of the insecticidally active components.
[22]
http://students.chem.tue.nl/6n220-8/conclusion_and_discussion.htm
[23]
patent EP0023680, 1981-02-11
«process for the production of spice extracts»
NORBERT BEHR, HENK VAN DER MEI, WOLFGANG SIRTL, DR HARALD
SCHNEGELBERGER, DR OTHMAR VON ETTINGSHAUSEN; HENKEL KGAA
abstract: 1. aprocess for the production of spice extracts by extraction with a
physiologically acceptable gas as a solvent in two stages, characterised in that the
ethereal oils acting as odour component are removed from the spices in the first stage
using a liquid gas of which the temperature is in the subcritical range and the pressure
in the supercritical range whilst the flavour components are removed in the second
stage using the same gas of which the temperature and pressure are both in the
supercritical range, the extracts are separated off from the solutions obtained by
changing the pressure and/or temperature and optionally mixed with one another.
[25]
http://www.indianspices.com/html/s1310new.htm
http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Pipe_lon.html
phytochemistry 1985 24: 279
