• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.15-18
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• 1991

Physical and chemical qualifies of 13 kinds of pepper imported from South-East Asian countries and Brazil were investigated. These included length and weight of berry, and color of the powder, and the contents of light berry, acid insoluble ash, piperine and volatile oil. While physical qualities of Sarawak special, Sarawak brown and Indian TGEB were the best(berries were larger and weightier, and the content of light berry was lower), those of Lampong ASTA and Lampong FAQ were relatively not good. In the other hand, chemical qualifies of Lampong ASTA, Lampong FAO and Indian TGEB were the best. In terms of color, all the samples were almost similar but that of Sarawak peppers were slightly lighter than the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.219-224
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• 1983

This experiment was undertaken to investigate the effect of black pepper (BP) added to food on a living body and to determine the growth rate, digestibility, weight of organs, composition of blood and liver in the rat. Fifty-six male rats of Sprague-Dawley strain, weight $120{\pm}10g$, were divided into 4 groups and were fed ad libitum for 8 weeks. Experimental diets were divided into 4 groups. Each groups were separately added 0%, 0.5%, 2.0% and 5.0% of BP level. The results obtained are summarized as follows. The highest net weight of liver and heart generally increased according to increasing amount of BP and that of spleen and lung were not significantly different. Kidney weight was significantly higher in the group of containing 5.0% BP. Serum GOT and GPT were not significant, serum glucose was significantly lower in the group of containing 5.0% BP, and serum cholesterol was significantly higher in the group of containing 5.0% BP. Total serum protein decreased gradually as the amount of BP increased, but albumin and globulin were nor affect. Serum Na and K were not significant, but serum Ca and P were decreased as the amount of BP was increased. Liver crude lipid and crude protein were not affect. In fatty acid composition, arachidonic acid was significantly lower in the group of containing 5.0% BP.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.352-356
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• 2009

In this study, we evaluated black pepper seed and white pepper seed for the following compounds: piperine content was determined by HPLC, and volatile oil content was determined via the Soxhlet method in before/after heat-treated samples, and total volatile material contents were determined via the SDE(Linkens-Nikens type simultaneous steam distillation and extraction apparatus) method. As a result, differences were noted in the black and white pepper seeds according to the constituent components, growing district, and whether the species was indigenous to Indonesia or India. We concluded that the differences in taste were attributable to the differences in the volatile material contents in black and white peppers. We also assessed these three determination results, and found that they were directly correlated. The volatile oil contents were determined by the Soxhlet method, which was a rapid, simple, and accurate method. We concluded that this method should prove to be an effective determination method in the quality control of black and white peppers.

• Review of Korea Contents Association
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• v.12 no.2
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• pp.31-43
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• 2014

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.114-121
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• 2000

A study was carried out to establish a detection method for irradiated black and white pepper. Samples were packed in polyethylene bags and irradiated with 2.5, 5, 7.5, 10 and 15 kGy using a Co-60 irradiator. The samples were suspended in water, and alkalized with sodium hydroxide solution. Apparent viscosity was determined after heat gelatinization using a Brookfield DV-III rotation viscometer at 30。C with 30, 60, 90, 120, 150, 180, and 210 rpm. Means and standard deviations of the viscosities of all samples decreased by increasing the stirring speeds. The viscosities increased in all samples by increasing the concentration. Regression expressions and coefficients of viscosity which decreased with increasing irradiation dose of 10% and 13% black pepper, and 7% and 10% white pepper were 0.9531 (y=-131.29x+1,769.0), 0.9725 (y=-351.33x+4,036.0), 0.9731 (y=2,208.0e${^-0.3546X}$), and 0.9959 (y=5,116.0e${^-0.2887X}$), respectively, at 120 rpm. This trend was similar fur all stirring speeds. These results suggest that the detection of irradiated black and white pepper at various doses is possible by the viscometric method.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.56-60
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• 1974

A survey of the available methods for the determination of piperine was made, and a new method, developed based upon alkaline hydrolysis at about $140^{\circ}C$ followed by colorimetric determination of the liberated piperidine. Piperidine on treatment with p-nitrophenyl diazonium fluoborate reagent gives a red colored complex which has an adsorption maximum at 530nm. The method measures the total pungency in pepper and applicaple to piperine of black pepper and oleoresin of black pepper. The advantage of the present method is that the pungent compounds can be determined in micro samples.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.551-557
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• 2019

The purpose of this study was to investigate the changes of flavor and taste characteristics of black pepper treated with three different nonthermal sterilization methods, which are intense pulsed light (IPL), ultraviolet (UV), and cold plasma (CP). Also, the sensorial and instrumental evaluation of black pepper before and after nonthermal treatments were analyzed. As a result of color value, UV and CP treatments did not show chromacity difference (ΔE), but IPL treatment showed a significant difference of 6.58. Piperine contents of sample before nonthermal treatments was 10.7±0.53 mg/g and the piperine contents of all samples decreased after nonthermal treatments. The result of the electronic nose analysis were divided into two groups before and after nonthermal treatments, and divided into three group by principle component analysis. According to the intensity test, after nonthermal treatments, all sample had low flavor and taste, and the intensity was in the order of IPL, CP, and UV. In thirteen sensory attribute languages developed through quantitiative descriptive analysis (QDA), the intensity value of the samples were low after nonthermal treatments.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.9-13
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• 2004

Effective methods for extraction of hot taste component in red (capsaicin) and black (piperine) peppers and simultaneous HPLC analysis were established to estimate level of peppers used. Capsaicin and pipeline contents of red and black peppers were 48.75-87.58 and 2900-5520 mg/100 g, respectively, Contents of capsaicin and pipeline in ramen soup base were $2.47{\pm}1.49mg/100g$ and $46.20{\pm}16.10mg/100g$, and estimated levels of red and black peppers were $4.02{\pm}2.37%$ and $1.23{\pm}0.43%$, respectively, In bowl ramens contents of capsaicin and pipeline were $2.02{\pm}1.18mg/100g$ and $41.98{\pm}23.12mg/100g$, and estimated levels of red and black peppers were $3.28{\pm}1.92%$ and $1.09{\pm}0.60%$, respectively. Capsaicin and piperine contents of hot ramens were $4.83{\pm}2.69 mg/100 g$ and $69.49{\pm}20.03mg/100g$, and estimated levels of red and black peppers were $8.62{\pm}4.42%$ and $1.79{\pm}0.58%$, respectively. In bibimmen, capsaicin content was $14.29{\pm}5.72mg/100g$, and piperine was not detected, an indication that only red pepper was used as hot condiment.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.525-529
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• 2016

Twenty-nine pepper products commercially available in the market were collected and investigate for contamination levels. Pepper products purchased from traditional markets had a degree of contamination of $10^6-10^7CFU/g$ aerobic bacteria, $10^4-10^5CFU/g$ Bacillus sp., and less than $10^2CFU/g$ yeast and molds. Organic pepper showed a degree of contamination of $10^4$ aerobic bacteria, $10^2-10^3$ Bacillus sp., and less than $10^1$ yeast and molds. Intense pulsed light (IPL) treatment of 10 min (1,000 V, 5 pps and 4 cm sample-to-lamp distance) showed a bacterial death rate of 1.45-1.55 log for whole peppers, and of 0.8-0.85 log for black and white pepper powder. The sterilization rate using IPL was higher than that using other non-thermal sterilization methods, such as ozone treatment or low-pressure discharge plasma sterilization, indicating that the IPL sterilization method may find potential application in the industry. However, further studies may need to be conducted to enhance the effect of sterilization.

• Korean journal of applied entomology
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• v.51 no.2
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• pp.149-152
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• 2012

The larvicidal activities of Piper nigrum fruit methanol extracts and its constituents against larvae of the diamondback moth, Plutella xylostella, were investigated using the leaf dipping method. Administering the P. nigrum methanol extract resulted in 100 and 97% mortality against diamondback moth larvae at 5.0 and 2.5 mg/mL concentrations, respectively. Larvicidal activities of the P. nigrum fruit-derived piperidine alkaloids, piperine, and N-isobutylamide, as well as pellitorine, guineensine, pipercide, and retrofractamide A against P. xylostella varied according to test compound. Based on the 48 h $LC_{50}$ values, the most toxic compound to diamondback moth larvae was guineensine (0.013 mg/mL) followed by retrofractamide A (0.020mg/mL), pipercide (0.033mg/mL), and pellitorine (0.046 mg/mL). The $LC_{50}$ value of piperine was >0.5 mg/mL.