piperonal from pepper
pepper
black pepper / white pepper
long pepper
piperine occurrence
further references
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 |
[roempp, entry pfeffer]
oil of pepper
[merck index]
PEPPER ANALYSIS - A Critical Study of Two Procedures for the
Determination of Piperine in Black and White Pepper [02]
piper [kad]
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)] |
further references
references: pepper
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