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

@article{Schulz2005CharacterizationOP,
  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},
  year={2005},
  volume={53 9},
  pages={
          3358-63
        }
}
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.
TLDR
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.
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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.
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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
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TLDR
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.
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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
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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.
TLDR
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.
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