Tags

Type your tag names separated by a space and hit enter

Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening states.
J Agric Food Chem. 2004 May 05; 52(9):2582-6.JA

Abstract

The qualitative and quantitative composition of the essential oil from black, green, and white pepper was determined by using a simultaneous distillation and extraction micromethod for oil isolation and gas chromatography (GC)/flame ionization detection (FID) and GC/mass spectrometry (MS) analysis techniques. The most abundant compounds in pepper oils were (E)-beta-caryophyllene (1.4-70.4%), limonene (2.9-38.4%), beta-pinene (0.7-25.6%), Delta-3-carene (1.7-19.0%), sabinene (0-12.2%), alpha-pinene (0.3-10.4%), eugenol (0.1-41.0%), terpinen-4-ol (0-13.2%), hedycaryol (0-9.1%), beta-eudesmol (0-9.7%), and caryophyllene oxide (0.1-7.2%). Green pepper corn obtained by a sublimation drying method gave more oil (12.1 mg/g) and a much higher content of monoterpenes (84.2%) in the oil than air-dried green pepper corn (0.8 mg/g and 26.8%, respectively). The oil from ground black pepper contained more monoterpenes and less sesquiterprnes and oxygenated terpenoids as compared to green and white pepper oils. After 1 year of storage of pepper samples in a glass vessel at room temperature, the amount of the oils isolated decreased, the content of terpenes decreased, and the amount of oxygenated terpenoids increased. Differently from other pepper samples, 1 year storage of green pepper corn raised the oil amount more than twice of both drying methods.

Authors+Show Affiliations

Orav A
Institute of Chemistry, Faculty of Science, Tallinn Technical University, Ehitajate tee 5, Tallinn 19086, Estonia. aorav@chemnet.ee
Stulova I
No affiliation info available
Kailas T
No affiliation info available
Müürisepp M
No affiliation info available

MeSH

Chromatography, GasFruitGas Chromatography-Mass SpectrometryOils, VolatilePiper nigrumPlant OilsTerpenesTime Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15113161

Citation

Orav, Anne, et al. "Effect of Storage On the Essential Oil Composition of Piper Nigrum L. Fruits of Different Ripening States." Journal of Agricultural and Food Chemistry, vol. 52, no. 9, 2004, pp. 2582-6.
Orav A, Stulova I, Kailas T, et al. Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening states. J Agric Food Chem. 2004;52(9):2582-6.
Orav, A., Stulova, I., Kailas, T., & Müürisepp, M. (2004). Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening states. Journal of Agricultural and Food Chemistry, 52(9), 2582-6.
Orav A, et al. Effect of Storage On the Essential Oil Composition of Piper Nigrum L. Fruits of Different Ripening States. J Agric Food Chem. 2004 May 5;52(9):2582-6. PubMed PMID: 15113161.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening states. AU - Orav,Anne, AU - Stulova,Irina, AU - Kailas,Tiiu, AU - Müürisepp,Mati, PY - 2004/4/29/pubmed PY - 2004/6/29/medline PY - 2004/4/29/entrez SP - 2582 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 9 N2 - The qualitative and quantitative composition of the essential oil from black, green, and white pepper was determined by using a simultaneous distillation and extraction micromethod for oil isolation and gas chromatography (GC)/flame ionization detection (FID) and GC/mass spectrometry (MS) analysis techniques. The most abundant compounds in pepper oils were (E)-beta-caryophyllene (1.4-70.4%), limonene (2.9-38.4%), beta-pinene (0.7-25.6%), Delta-3-carene (1.7-19.0%), sabinene (0-12.2%), alpha-pinene (0.3-10.4%), eugenol (0.1-41.0%), terpinen-4-ol (0-13.2%), hedycaryol (0-9.1%), beta-eudesmol (0-9.7%), and caryophyllene oxide (0.1-7.2%). Green pepper corn obtained by a sublimation drying method gave more oil (12.1 mg/g) and a much higher content of monoterpenes (84.2%) in the oil than air-dried green pepper corn (0.8 mg/g and 26.8%, respectively). The oil from ground black pepper contained more monoterpenes and less sesquiterprnes and oxygenated terpenoids as compared to green and white pepper oils. After 1 year of storage of pepper samples in a glass vessel at room temperature, the amount of the oils isolated decreased, the content of terpenes decreased, and the amount of oxygenated terpenoids increased. Differently from other pepper samples, 1 year storage of green pepper corn raised the oil amount more than twice of both drying methods. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15113161/Effect_of_storage_on_the_essential_oil_composition_of_Piper_nigrum_L__fruits_of_different_ripening_states_ DB - PRIME DP - Unbound Medicine ER -