Characterization of peppercorn, pepper oil, and pepper oleoresin by vibrational spectroscopy methods.

  title={Characterization of peppercorn, pepper oil, and pepper oleoresin by vibrational spectroscopy methods.},
  author={Hartwig Schulz and Małgorzata Barańska and Rolf Quilitzsch and Wolfgang Sch{\"u}tze and Gerd L{\"o}sing},
  journal={Journal of agricultural and food chemistry},
  volume={53 9},
NIR-FT-Raman as well as ATR-IR and NIR spectroscopy in combination with efficient chemometric algorithms was applied for rapid determination of piperine in black and white ground pepper and green whole pepper berries as well as pepper oleoresins. Most of the well-resolved Raman signals detected in the spectra of pepper and the related oleoresins can be assigned to piperine, which is known to be the main pungent principle in these products. On the basis of the specific key bands of piperine… 
Analysis by HPLC and LC/MS of pungent piperamides in commercial black, white, green, and red whole and ground peppercorns.
The utility of the described extraction and analytical methods used to determine the wide-ranging individual and total piperamide contents of widely consumed peppers are demonstrated.
Near-infrared spectroscopy in quality control of Piper nigrum: A comparison of performance of benchtop and handheld spectrometers.
Miniaturized NIR spectroscopy offers a high-throughput, cost-effective and laboratory independent technique for quality control of black pepper by elucidating the chemical information relevant to the calibration model, and interpreting the difference in the analytical performance of the compared spectrometers with statistical parameters of the calibration models below acceptable levels.
Identification and quantification of valuable plant substances by IR and Raman spectroscopy
This review presents various infrared and Raman spectroscopic methods applied to the analysis of valuable plant substances or quality parameters in horticultural and agricultural crops. In most
Raman mapping of caffeine alkaloid
The paper presents Raman spectroscopy applied to the analysis of caffeine directly in the plant tissue as well as in pharmaceutical curatives. This valuable plant alkaloid has been detected in vivo
Near Infrared and Mid-Infrared Spectroscopy for the Quantification of Adulterants in Ground Black Pepper
Adulteration of food products remains a food security risk. Spices are food components with a high value per unit mass due to their desired flavour attributes and are therefore economically
Application of Non-Destructive Rapid Determination of Piperine in Piper nigrum L. (Black Pepper) Using NIR and Multivariate Statistical Analysis: A Promising Quality Control Tool
Results indicate that NIRS can be applicable as a control, or as an alternative rapid and effective method to quantify piperine in P. nigrum L.Nigrum using non-destructive near infrared spectroscopy.
Investigation of eucalyptus essential oil by using vibrational spectroscopy methods
The essential oils isolated from several Eucalyptus species were analysed fast and non-destructively applying Raman and ATR-IR vibrational spectroscopy methods. The main components of the essential
Determination of alkaloids through infrared and Raman spectroscopy.
This chapter provides an overview of the application of Raman and infrared (IR) spectroscopy for the analysis of plant alkaloids and the SERS or “tips” methods, which provide a six-fold or more signal enhancement.
Fruits and vegetables
Near-infrared (NIR) and mid-infrared (MIR) spectroscopies are widely used to determine fats, proteins, and carbohydrates, but numerous secondary plant substances occurring in agricultural products
Identification and characterization of piperine synthase from black pepper, Piper nigrum L.
The hitherto concealed enzymatic formation of piperine from piperoyl coenzyme A and piperidine based on a differential RNA-Seq approach from developing black pepper fruits is identified.


Rapid classification of basil chemotypes by various vibrational spectroscopy methods.
The described vibrational spectroscopy methods were found to be very useful tools for the efficient selection of special basil single plants, adapted to the new demands set by the legislator and the consumer.
Classification and analysis of citrus oils by NIR spectroscopy
Abstract A new NIRS method is introduced for the determination of valuable components in various citrus oils. Spectra of grapefruit, orange, mandarin, lemon and lime oils in the range from 1100 to
Piperine determination in pepper (Piper nigrum L.) and its oleoresins—a reversed-phase high-performance liquid chromatographic method
A reversed-phase high-performance liquid chromatographic (HPLC) method for the selective determination of piperine, in pepper or its oleoresins, is described and evaluated. It employs a fully-capped,
Rapid NIRS Determination of Quality Parameters in Leaves and Isolated Essential Oils of Mentha Species
Abstract The potential of near-infrared (NIR) spectroscopy for the determination of secondary metabolites in leaves of different Mentha species was investigated. Based on the reference values,
Application of near Infrared Spectroscopy for the Quantification of Quality Parameters in Selected Vegetables and Essential Oil Plants
The use of near-infrared (NIR) spectroscopy for the prediction of the essential oil content and composition in various umbelliferae genotypes was investigated. Furthermore an NIR method was developed
Compositional differences of black, green and white pepper (Piper nigrum L.) oil from three cultivars
Summary The composition of volatile oil from black, green and white pepper products of a local Sri Lankan cultivar has been compared with that for the Panniyur and Kuching cultivars introduced
Estimation of phenolic compounds in green pepper berries (Piper nigrum L.) by high-performance liquid chromatography
SummaryAn HPLC method is described for the separation and estimation of phenolic compounds in six commercial varieties of green pepper berries. Among these, two phenolic compounds namely
Quantitative microscale liquid chromatography of piperine in pepper and pepper extracts
Abstract Conventional and microscale liquid chromatographic (micro-LC) systems were compared for the determination of piperine in pepper and pepper extracts. A polyphenol-derivatized silica gel was
UV spectrophotometric determination of piperine in pepper preparations: collaborative study.
  • T. Lupina, H. Cripps
  • Chemistry, Medicine
    Journal - Association of Official Analytical Chemists
  • 1987
Eight collaborating laboratories performed replicate analyses for piperine on 5 samples representing pepper raw spice, oleoresins, and soluble seasonings, finding that the method has been adopted as an official method of the American Spice Trade Association.
Supercritical fluid extraction of black pepper (Piper nigrun L.) essential oil
Abstract Fixed bed extraction of black pepper essential oil using supercritical carbon dioxide as a solvent was studied. Composition of the extracted oil was obtained by chromatographic analysis, and