{"id":721,"date":"2011-01-24T16:47:00","date_gmt":"2011-01-24T16:47:00","guid":{"rendered":"https:\/\/psiconautica.org\/wordpress\/?p=721"},"modified":"2022-12-23T11:17:41","modified_gmt":"2022-12-23T11:17:41","slug":"black-pepper-white-pepper","status":"publish","type":"post","link":"https:\/\/psiconautica.org\/wordpress\/quimica-avanzada\/black-pepper-white-pepper\/","title":{"rendered":"Black pepper \/ white pepper"},"content":{"rendered":"<h2>Black pepper \/ white pepper<\/h2>\n<p>black pepper is the dried, fullgrown but unripe fruit of the perenial woody vine<br \/>\n<i>piper nigrum l<\/i>, while white pepper is obtained from the dried ripe fruit by<br \/>\nremoving the outer portion of the pericarp after soaking in water [<a href=\"#01\">01<\/a>]<\/p>\n<p>black pepper is the dried, unripe fruit of the tropical plant, <i>piper nigrum l<\/i>, and<br \/>\ncontains about 5-10% piperine &#8230; , 1-2,5% essential oils &#8230; [<a href=\"#21\">21<\/a>]<\/p>\n<p>black pepper contains on average 12,5% water, white pepper 13,5%<\/p>\n<p>anhydrous pepper <b><i>black<\/i><\/b> <b><i>white<\/i><\/b> average content in % piperine 7.5 7.8 piperidine 0.6 0.3 nitrogen containing substance 12.8 11.9 essential oil\u00a0 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<\/p>\n<p>PEPPER ANALYSIS &#8211; A Critical Study of Two Procedures for the<br \/>\nDetermination of Piperine in Black and White Pepper [02]<\/p>\n<h2>long pepper<\/h2>\n<p>long pepper contains the alkaloid piperine (about 6%),<br \/>\nwhich is slightly higher than that in black pepper. [25]<\/p>\n<p>&#8230; we performed a quantitative determination of piperine in three different<br \/>\npepper species &#8230; black, white and green pepper.<br \/>\nwe used HPLC with a 70% methanol-30%water eluent. the results are as follows:<br \/>\n<i>\u00a0<b>pepper<\/b><\/i> <i>\u00a0<b>piperine<\/b><\/i> black 2.0% white 2.4% green 3.8%<\/p>\n<p>[22]<\/p>\n<h2>piperine occurrence<\/h2>\n<p><b>botanical name<\/b> <b>common name<\/b> <b>piperine<\/b> <b>reference<\/b> <i>piper nigrum<\/i> white pepper 7.8% [<a href=\"#roempp\">roempp<\/a>, entry <a href=\"roempp.pfeffer.txt\" target=\"_blank\" rel=\"noopener noreferrer\">pfeffer<\/a>] black pepper 7.5% 6-9% [<a href=\"#04\">04<\/a>] 9.2% [<a href=\"#23\">23<\/a>] 5-10% [<a href=\"#21\">21<\/a>] 11% [<a href=\"#04\">04<\/a>, (15)] <i>piper longum<\/i><br \/>\n<i>piper retrofractum<\/i> long pepper<br \/>\n(green pepper) 6% [<a href=\"#25\">25<\/a>] 5% [<a href=\"#04\">04<\/a>] <i>piper clusii<\/i> ashanti pepper 5% [<a href=\"#04\">04<\/a>, (12,13)] <i>piper lowong<\/i> \u00a0 1.5% [<a href=\"#04\">04<\/a>, (13)] <i>piper famechoni<\/i> \u00a0 \u00a0 [<a href=\"#06\">06<\/a>, page 233-236, (3)] <i>piper chaba<\/i> \u00a0 \u00a0 [<a href=\"#06\">06<\/a>, page 233-236, (4)]<\/p>\n<h2>references<\/h2>\n<p>[merck index]<br \/>\nTHE MERCK INDEX on CD-ROM \/ Version 12:3 \/ 1999<\/p>\n<p>[roempp]<br \/>\nroempp lexikon chemie version 2.0, cd-rom,<br \/>\nstuttgart \/ new york: georg thieme verlag 1999<\/p>\n<p>[kad]<br \/>\n<a href=\"http:\/\/www.ibiblio.org\/herbmed\/eclectic\/kings\/main.html\" target=\"_blank\" rel=\"noopener noreferrer\">king&#8217;s american dispensatory<\/a> 1898<br \/>\nm d harvey wickes felter, phr m ph d john uri lloyd<\/p>\n<p>[01]<br \/>\njournal of chemical education 1993 70(7): 598-599<br \/>\n<b>\u00abisolation of piperine from black pepper\u00bb<\/b><br \/>\nwilliam w epstein, david f netz, jimy l seidel<\/p>\n<p>[02]<br \/>\n<a href=\"j.agric.food.chem_1963.11.6_508-512.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">j agric food chem 1963 11(6): 508-512<\/a><br \/>\n\u00abPEPPER ANALYSIS &#8211; A Critical Study of Two Procedures for the<br \/>\nDetermination of Piperine in Black and White Pepper\u00bb<br \/>\nCHRISTIANE GENEST, D MORISON SMITH, D G CHAPMAN<\/p>\n<p>[04]<br \/>\nleo marion, II. the pepper alkaloides, 1. piperine, p.168,<br \/>\nthe alkaloids, chemistry and physiology, volume I,<br \/>\nacademic press inc, publishers, new york, 1950<\/p>\n<p>[06]<br \/>\n<b>\u00abnatural products &#8211; a laboratory guide\u00bb<\/b>, 1991 2.edition<br \/>\nraphael ikan; academic press, inc; ISBN 0-12-370551-7<\/p>\n<p>[21]<br \/>\npatent <a href=\"http:\/\/l2.espacenet.com\/dips\/viewer?PN=US4820517&amp;CY=ep&amp;LG=en&amp;DB=EPD\" target=\"_blank\" rel=\"noopener noreferrer\">US4820517<\/a>, 1989-04-11<br \/>\n<b>\u00abprocess for obtaining a pepper extract with insecticidal activity\u00bb<\/b><br \/>\nHANS PFEIFFER, MANFRED BIERMANN, PETER SCHROEDER,<br \/>\nGERD GOEBEL, ANNEMARIE MUELLER; HENKEL KGAA<br \/>\n<b>abstract:<\/b> PCT No. PCT\/EP85\/00333 Sec. 371 Date Jul. 24, 1986 Sec. 102(e) Date<br \/>\nJul. 24, 1986 PCT Filed Jul. 6, 1985 PCT Pub. No. WO86\/01981 PCT Pub. Date Apr.<br \/>\n10, 1986.An insecticidally active fraction is obtained from black pepper by a process<br \/>\ncomprising the following steps: (a) extraction of black pepper in ground form with CO2<br \/>\nat 30 to 70\u00b0C and 150 to 500 bar; (b) removal of sharp tasting fractions therein in a first<br \/>\nexpansion step at 25 to 35\u00b0C and 70 to 150 bar; (c) removal of an oily fraction containing<br \/>\nthe insecticidally active components as well as most of the essential oils in a second<br \/>\nexpansion step at 15 to 30\u00b0C and 40 to 70 bar; (d) removal of essential oils by steam<br \/>\ndistillation, and if desired; (e) hydrogenation of the insecticidally active components.<\/p>\n<p>[22]<br \/>\n<a href=\"http:\/\/students.chem.tue.nl\/6n220-8\/conclusion_and_discussion.htm\" target=\"_blank\" rel=\"noopener noreferrer\">http:\/\/students.chem.tue.nl\/6n220-8\/conclusion_and_discussion.htm<\/a><\/p>\n<p>[23]<br \/>\npatent EP0023680, 1981-02-11<br \/>\n<b>\u00abprocess for the production of spice extracts\u00bb<\/b><br \/>\nNORBERT BEHR, HENK VAN DER MEI, WOLFGANG SIRTL, DR HARALD<br \/>\nSCHNEGELBERGER, DR OTHMAR VON ETTINGSHAUSEN; HENKEL KGAA<br \/>\n<b>abstract:<\/b> 1. aprocess for the production of spice extracts by extraction with a<br \/>\nphysiologically acceptable gas as a solvent in two stages, characterised in that the<br \/>\nethereal oils acting as odour component are removed from the spices in the first stage<br \/>\nusing a liquid gas of which the temperature is in the subcritical range and the pressure<br \/>\nin the supercritical range whilst the flavour components are removed in the second<br \/>\nstage using the same gas of which the temperature and pressure are both in the<br \/>\nsupercritical range, the extracts are separated off from the solutions obtained by<br \/>\nchanging the pressure and\/or temperature and optionally mixed with one another.<\/p>\n<p>[25]<br \/>\n<a href=\"http:\/\/www.indianspices.com\/html\/s1310new.htm\" target=\"_blank\" rel=\"noopener noreferrer\">http:\/\/www.indianspices.com\/html\/s1310new.htm<\/a><\/p>\n<p><a href=\"http:\/\/www-ang.kfunigraz.ac.at\/~katzer\/engl\/generic_frame.html?Pipe_lon.html\" target=\"_blank\" rel=\"noopener noreferrer\">http:\/\/www-ang.kfunigraz.ac.at\/~katzer\/engl\/generic_frame.html?Pipe_lon.html<\/a><br \/>\nphytochemistry 1985 24: 279<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1644,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"class_list":["post-721","post","type-post","status-publish","format-standard","has-post-thumbnail","category-quimica-avanzada"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - 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