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… 

Figures and Tables from this paper

Prediction of Piperine content in white pepper by NIR spectroscopy using Partial Least Square (PLS) method

Pepper (Piper nigrum L.) is one of the prime spices and has great potential in improving the Indonesian economy. Pepper has an identity compound that has a spicy and savory taste that is 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 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.

Determination of alkaloids through infrared and Raman spectroscopy.




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.

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

UV spectrophotometric determination of piperine in pepper preparations: collaborative study.

  • T. LupinaH. 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.