White Pepper Research Articles

Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes

Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in the preparation of the ice cream as they are freely available and used as complementary spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-based spicy ice cream were compared with the existing normal coconut ice cream. In preparation of the ice cream, the same ice cream manufacturing process was followed with some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were developed by changing the percentage of spices added. The 0.018% spice-added sample was selected as the most acceptable ice cream with desired sensory attributes. pH (6.33 ± 0.01), titratable acidity (0.33 ± 0.05%), moisture (61.86 ± 0.33%), ash (0.41 ± 0.25%), total solids (38.02 ± 0.14%), overrun (66.76 ± 1.44%), protein (4.18 ± 0.16%), and fat content (11.66 ± 0.60%) were evaluated as physicochemical properties. Total phenolic content of the ice cream was expressed as 0.093 ± 0.002 mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g). DPPH radical scavenging activity was 60.39 ± 0.02 mg ascorbic acid equivalents per gram of sample in dry weight (mg/g), and total antioxidant capacity was expressed as 0.36 ± 0.04 mmol ascorbic acid equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream were more or less similar to that of normal coconut ice cream and in compliance with the Sri Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.

FACTORS THAT INFLUENCE THE APPLICATION OF WHITE PEPPER COMMUNITIES WAREHOUSE RECEIPT SYSTEM IN BANGKA BELITUNG ISLAND PROVINCE

Bangka Belitug Islands are famous for their natural products, especially plantation commodities such as white pepper. Bangka Belitung Islands Province is largest producer of white pepper in Indonesia, therefore the government created a Warehouse Receipt System program that aims to provide benefits for farmers facing problems in farming. The study aims to analyze the factors that affect age, level of education, number of family dependents, land area, level of farming experience, and participation in counseling on the implementation of the Warehouse Receipt System and identify the benefits on the white pepper warehouse receipt system. Analysis of the data used in this study is a statistical analysis with multiple linear regression models and quatitative descriptive using a Likert Scale sourced from primary and secondary data in 2019. The results showed that age, number of family dependents, farming experience, and education participation had an influence on the implementation of the Warehouse Receipt System in the Bangka Belitung Islands Province. There are as many as 69,3% that farmers in the Province of Bangka Belitung Islands say that with the Warehouse Receipt System provides enough benefits in getting better prices, quality and quantity of goods stored, getting financing, and increasing bargaining prices.

Effect of Microwave Treatment on the Profile of Volatile Compounds and Characteristics of White Pepper (Piper nigrum L.) Essential Oil

Microwave treatment on white pepper was conducted to damage cell tissue to facilitate the distillation and increase the yield of essential oils. The research objective was to determine the effect of pepper varieties and microwave treatment on the profiles of volatile compounds and the characteristics of white pepper essential oils. The research was conducted with 50 grams of white pepper placed into a 15 cm diameter petri dish and put in a microwave oven at the power of 600 watts for 90 seconds then white pepper milled by hammer mill. Essential oils were obtained using the water distillation method then were tested for their characteristics and compounds using Gas chromatography-Mass Spectrometry (GC-MS). White pepper was analyzed using the water content, piperine content, and its cell tissue microstructure was analyzed using Scanning Electron Microscope (SEM). The results showed that different pepper as accession produced different profiles of volatile compounds, characteristics, and antioxidant activity (p<0.05). The number of volatile compounds of white pepper essential oils identified by GC-MS was 42, where the largest compound was β-caryophyllene (50.51%). Microwave treatment damaged the cell wall of white pepper, lowered water content (17.43%), increased piperine content (10.57%) and essential oil yield (25%), and changed the profiles of volatile compounds of essential oils of Lampung daun lebar accession. Color became bluer (b*value rises by 201.99%), increased specific gravity (1.27%) and antioxidant activity (7.4%), decreased solubility in 95% ethanol (17.95%) and acid number (20.8%) while the refractive index was not affected by pepper accessions and microwave treatment.

Adulterated Powdered White Pepper Products by Tapioca Flour Sold in Indonesian’s Online Market Investigated by Simple FTIR Analytical Method

Powdered pepper is very susceptible to be adulterated by flour. Adulteration of online-marketed powdered pepper product by tapioca flour was investigated by employing the FTIR technique. Powdered pepper products sold in five online market of Indonesia were surveyed then the FTIR spectra of some pepper products representing different pepper product categories were examined. By using the linear correlation between the concentration of powdered pepper and the normalized absorbance intensity of FTIR then the relative purity of powdered pepper products was determined. Result showed that out of 15 pepper products, 3 powdered pepper products (sample C, D and M) were confirmed being added by other ingredients, however, they cannot be classified being adulterated since their label says that they contain ingredients other than pepper. One product (sample K) in the category of powdered pepper products having brand and their label says that it is made of ground pepper was suspected being adulterated in which its relative purity was 67.3%. Based on this result, FTIR can be used as a fast and reliable analytical method to detect adulteration of powdered pepper product by tapioca flour.

Development of New Isolation and Quantification Method of Piperine from White Pepper Seeds (Piper Nigrum L) Using A Validated HPLC

Most of the active pharmaceutical ingredients in the pharmaceutical world are obtained from natural ingredients, one of which is white pepper. White pepper seeds (Piper nigrum L.) contain the main alkaloid compound piperine, which has a broad spectrum pharmacological effect. This research aimed to isolate the piperine compound from white pepper seeds to make piperine more economical, simple, and effective so that it can be applied to large scale production in the pharmaceutical industry. The method of extracting and purifying piperine compounds was carried out using n-hexane and cyclohexane. The results of the isolated piperine were tested for their purity with a set of melting point apparatus, bidimensional TLC, and HPLC. The structure compound was then analyzed using FTIR and NMR. Furthermore, the isolated piperine was tested for its antioxidant activities using DPPH, ABTS, and FRAP. Cyclohexane was successfully used to remove the resinous matter from the n-hexane extract of white pepper to produce isolated piperine with 97.24% of purity. The results of the melting point, FTIR, 1H-NMR, and 12C-NMR of the isolated piperine were similar to that of the piperine reference substance and the literature review. The isolated piperine has weak antioxidant activities in the ABTS and FRAP test with the results of 15.25 ± 0.004 mM and 10.53 mol TE/g of the sample, respectively.

Comparative Analysis of Intracellular and in vitro Antioxidant Activities of Essential Oil From White and Black Pepper (Piper nigrum L.).

Ethnopharmacological Relevance: Pepper essential oils have potential immunomodulatory, anti-tumor, and anti-cancer activities. Pepper exhibits the potential to prevent or attenuate carcinogenesis as therapeutic tools. However, the related mechanism remains unelucidated. Aim of the Study: The present study aims to provide reasonable information for the explanation of the dissimilarity of the essential oils from white (WPEO) and black pepper (BPEO). Materials and Methods: WPEO, BPEO, and their single active component, as well as synthetic antioxidants, were compared by the cell model methods and chemical methods, including intracellular antioxidant activity (CAA), total antioxidant activities (TAA), superoxide radical (SR), hydroxyl radical (HR), DPPH radical (DR) scavenging activities and inhibition ability of lipoprotein lipid peroxidation (ILLP). Results: The median effective concentration (EC50) values (mg/mL) of the WPEO and BPEO of SR, HR, DR, and ILLP were 0.437 and 0.327, 0.486 and 0.204, 7.332 and 6.348, 0.688, and 0.624 mg/mL, respectively. The CAA units of WPEO and BPEO were 50.644 and 54.806, respectively. CAA, DR, and TAA of BPEO were significantly higher than those of WPEO (p < 0.05). The BPEO and WPEO can be differentiated as the former have higher correlations with 3-carene, α-pinene, β-pinene, and limonene while the latter has a higher caryophyllene correlation. The WPEO and BPEO show a good intracellular scavenging ability of reactive oxygen species in HeLa cells. Conclusion: Generally, pepper oil has stronger activities than single components, indicating that pepper is a broad-spectrum natural antioxidant.

Characterization of Quercetin Derivatives in Crossing Combination of Habanero White and Capsicum annuum Peppers and of Anti-Inflammatory and Cytotoxic Activity

The overproduction of reactive oxygen species and the exposure of the human body to free radicals contribute to the aetiology of many chronic health problems, such as cardiovascular disease and cancer. Supplementation with natural antioxidants could be helpful, preventing free-radical-induced tissue damage through the inhibition of the radicals’ formation. Quercetin derivatives have recently been shown to inhibit the production of inflammatory mediators and to reduce the proliferation of tumoral cells, thus being valid compounds to be promoted as dietary supplements. In this work, an HPLC-MS/MS investigation on the derivatives of quercetin in a methanolic extract of peppers deriving from an original crossing combination between Habanero white and Capsicum annuum revealed the occurrence of nine glycoconjugates, either monosaccharide, disaccharide or trisaccharide, as well as an acylated disaccharidic derivative (i.e., quercetin rhamnoside-(feruloyl-hexoside)). Due to the great variability in the quercetin derivatives’ profiles, the Habanero white hybrid pepper extract was subjected to in vitro cytotoxicity assays. The pepper extract under study was proved to have anti-inflammatory activity comparable to that shown by a Capsicum annuum pepper extract since it reduced ROS levels compared to activated cells. Due to its beneficial effects, it could be exploited as a natural constituent of nutraceutical formulations.

ANTIOXIDANT ACTIVITY, SENSORY, CHEMICAL, AND MICROBIOLOGY CHARACTERISTICS OF MUNTOK WHITE PEPPER (Piper nigrum Linn.) HARD CANDY

Muntok white pepper is the most recognized commodity of Indonesian in the world. One of the diversified products of white pepper is hard candy. This study aimed to determine the antioxidant activity, chemical, sensory, and microbiology characteristics of Muntok white pepper hard candy. The used experimental design was factorial completely randomized design, with the sucrose – glucose ratio as the first factor with two levels (50:50 and 70:30) and white pepper powder concentration as the second level with three levels (1%, 3%, and 5%). The product selection was based on the hedonic parameters. After getting the selected formulation, some tests were conducted, including antioxidant activity test by DPPH method, proximat analysis, TPC test, sensory evaluation, and energy content calculation. Selected Muntok white pepper hard candy formulation used a 50:50 sucrose – glucose ratio with 1% white pepper addition. It has a moisture content of 3.46%, ash content of 0.89%, fat of 12%, the protein content of 1.95%, reducing sugar of 11.31%, saccharose of 62.93%, TPC of 8x101 colonies/g, low antioxidant activity (IC 50) of 141208.03 mg/L, AEAC of 20.58 mg/100g vitamin C, the percent inhibition of 17.66%, the energy content of 365.44 kcal/100gr. The hedonic test result leads to be like by the panellists (5.57 -7.10 in 10 scales). Its sensory quality test results were leading to golden yellow (8.31), leading to spicy (5.58), no pepper smell (2.86), and leading to the hard texture (4.34). The selected product has confirmed the Indonesian National Standard of hard candy.

Culinary Temperature Variably Affects the Antioxidant Content of Some Local Spices and Green Herbs

Spices and herbs are groups of vegetables with important properties for human health and food industries. They are generally consumed in cooked recipes and such treatment may affect the content of vital components such antioxidants. This study aimed at evaluating the effect of the cooking temperatures on total phenolics, flavonoids and vitamin C of some spices and herbs used in the locality of Bamenda, Cameroon. Briefly, the most consumed spices and herbs were selected through structured questionnaires administered to individuals involved in their consumption and selling. Thereafter, samples were collected and subjected to different boiling treatments and the levels of the antioxidants (flavonoids, phenols and vitamin C) were determined. Results showed that almost half the participants (48%) used Parsley, Basil, White pepper, Njansa, Mint and African nutmeg mainly for flavoring and medicinal purposes. The cooking temperature of 65°C increased total phenolics and flavonoids in spices (Mint, White pepper, Njangsa and African nutmeg) and herbs (Parsley, Basil) while higher heat treatments (75 and 85°C) lowered the content of these pytochemicals. Boiling of spices or herbs significantly and temperature dependently reduced the vitamin C content in all spice and herb samples with respect to the control raw samples. Summarily, the moderate boiling (65°C) treatment used by the local populations favors release of total phenolics and flavonoids though with some reducing effect on vitamin C.

Nanomaterial Assisted Electrochemical Detection of Isolated Piperine: a Phytochemical From Long Pepper

Herein, Piperine, a phytochemical present in Long pepper is quantitatively analyzed via an electrochemical technique using a chemically modified electrode. Mesoporous nanomaterial has been utilized as a base matrix to carry out the experiments. The piperine is isolated from crude Long pepper through a standard procedure. Glassy carbon electrode is chemically modified with mesoporous carbon matrix and isolated piperine designated as (GCE/GMC@piperine). The cyclic voltammetry response gave a perfect redox response of piperine at E’= +0.2 V vs Ag/AgCl at 50 mV s-1in pH 7 PBS. Effect of scan rate and effect of solution pH was studied. Further, it was observed that a change in concentration of piperine is directly proportional to the redox peak current obtained. Therefore, this studies could act as a key for quantitative analysis of Piperine; naturally occurring phytochemical in natural products like Pepper, Long pepper, white pepper etc. This is a prototype study and can be further extended to disposable screen printed electrodes for portable analysis.

The improvement of white pepper quality through fermentation process by Acetobacter sp

White pepper is a potential plantation commodity. The improvement of white pepper quality has been developed by the fermentation method. This research aimed to study the characteristics of white pepper through fermentation by the addition of Acetobacter sp. The procedures of the study consisted of several stages, i.e handling of raw material, fermentation, decorticating, washing, drying and quality analysis. The raw material was used in this study from Sukabumi, Indonesia. After threshing, 1.2 kg of pepper was soaked in water mixed with inoculum culture. The experiment used a completely randomized design (CRD) with two replications. The treatment consisted of: A) concentration of Acetobacter sp (A1 = 15, A2 = 20, A3 = 25%) and B) soaking duration (B1 = 3, B2 = 5 and B3 = 7 days). The result showed that the best treatment was the fermentation conducted for 5 days with the addition of 25% of Acetobacter sp. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine content of 3.82%, essential oil content of 2.4% and TPC of 1.25 x 102 CFU/g. These cleaner bio-processes could contribute to the production of pepper providing environmentally friendly and sustainable methods.

Efficacy of Different Solvent for Oleoresin Extraction and Physicochemical Properties of White Pepper Produced Via Water Retting

Initially, four different solvents were compared to determine the best solvent for white pepper oleoresin extraction. Methanol was chosen as it resulted in the highest yield and total phenolic content (TPC) of oleoresin extract from white pepper. This study was also carried out to determine the functional and physicochemical properties of white pepper produced via water retting. Fresh pepper berries were soaked in distilled water (1:2, w/w) at four different temperatures of 28, 35, 42, and 49 °C for 16 days. The yield, oleoresin content, colour, fracturability, free radical scavenging activity, and TPC of white pepper produced were determined on the 4th, 8th, 12th, and 16th day of the retting process. Results showed that 8 days of retting at 28 °C was sufficient to produce a significantly (p &lt; 0.05) high yield and most fractured white pepper. For other properties, it was suggested that retting time of 8 days was sufficient to produce satisfactory whiteness value, piperine content, free radical scavenging activity, and TPC. Therefore, it can be concluded that the quality of white pepper very much depended on retting temperature compared to the duration of the retting process.

Determination of pepper microbial contamination for low energy e-beam irradiation

Electrons with energies of 300 keV or lower have the potential to decontaminate the surfaces of various types of food products with minimal loss of quality. The aim of the present work was to determine the thickness of the layer inhabited by microorganisms. The food samples tested were black and white pepper irradiated with 200 keV, 230 keV, 300 keV and 9 MeV beams of electron energy. To determine the depth from the surface which can be inhabited by microorganisms two approaches were tested. The methods used were based on the application of different microbiological recovery techniques and the microbial effectiveness of the irradiation process depending on the energy of the electron beam. It was observed that the layer which microorganisms may contaminate differed for the tested samples it was estimated as being below 100 μm thick for white pepper and about 200 μm for black pepper. The penetration ability was significant in experiments performed, and as a result the electron beam at the lowest levels tested (200 and 230 keV) was found to be insufficient to effectively decontaminate the black pepper samples. The beam of energy 300 keV was found to have a similar microbial inactivation effect as the high energy electron beam (9 MeV).

The improvement of white pepper quality using ozone application

The processing of white pepper is still done in the traditional way so that it has low quality. To improve the quality of white pepper has been tried using the ozone application. This research aimed to study characteristics of white pepper using ozone application. The experiment designed Randomized Complete Design (CRD) with two factors and three replications. The first factor was water soaking duration (4 and 6 days). The second factor was an ozone application for 0, 20, 40 and 60 minutes using an ozone generator. The analysis performed on physical, chemical, microbiological and flavor parameters. The results showed that the best treatment was soaked for 6 days and combined with soaking in 0.25 ppm ozonated water for 20 minutes. This condition produced white pepper according to the SNI standards with characteristics: yield of 28.55 ± 0.6%, bulk density of 622.77±17.8 g/l, moisture of 11.45 ± 0.5%, dark pepper berries of 0.94 ± 0.2%, foreign matter of 1.03 ± 0.20%, piperine content of 4.89 ± 0.12%, essential oil of 2.60 ± 0.02%, lightness of 35.10 ± 4.21, TPC of 1.25 x 102 CFU/g, and butanoic acid as an off-flavor were not detected.

Developing sustainable pepper smallholders in the East Luwu regency, South Sulawesi province

Sustainable agriculture aims to improve productivity, conserve the environment, promote social welfare, and improve economic efficiency. The productivity of white pepper smallholders in East Luwu Regency, South Sulawesi, was the highest in Indonesia at 1.4 tons/ha, and some smallholders reached more than 6 tons/ha. This research aimed to study the cultivation practices and evaluate sustainability from an environmental, social, and economic perspective. The method used in this research was a case-study on accomplished smallholders in Ranteangin Village, Towuti District. Pepper smallholders’ outstanding cultivation practices that threaten sustainability from environmental and social perspectives were clean land clearing, monoculture planting pattern, utilization of wood supports, clean weeding, and processing. While from an economic perspective, most cultivation practices were sustainable because the higher cost incurred can be offset by higher productivity. Strategies to develop sustainable cultivation practices are implementing more appropriate technologies such as minimum tillage application, multispecies planting of cover crops, live tree supports, and waste treatment in product processing.

The fat content and the preferences of salted duck egg enriched with black and white pepper

This study was aimed to determine the fat content and the preferences of salted duck egg enriched with black and white pepper. The experimental was designed as completely randomized design with 2 factors. First factor was concentration of black and white pepper (10%, 15% and 20%), while the second factor was length of salting period which are 7 and 10 days. Fat content was determined by Soxhlet extraction method, and the product preferences was determined by using hedonic scale test. The preference test was done at white egg and yolk color, taste of saltiness, aroma and gritty texture. Results showed that, fat content of salted duck egg with pepper addition tend to decrease along with the duration of immersion. According to the preferences test, salted duck egg at 20% black and white pepper were mostly preferred at 10 and 7 days salting period, respectively.

Pericarp as a new berry trait to define dry recovery and quality in black pepper (Piper nigrum L.)

Black pepper is one of the oldest known spices cultivated for its berries. Pericarp is considered as a significant determinant of colour intensity, texture and yield of black pepper. However, pericarp thickness has not yet received its due importance as a trait selection criterion in breeding black pepper for enhanced productivity and quality. In this study, we examined the hypothesis that thick pericarp is associated with high dry berry recovery without any reduction in primary (starch, protein and reducing sugars) and secondary metabolite contents (piperine, oleoresin and phenols) in the pericarp, which imparts odour, flavour and pungency for which black pepper is known for. Eighteen black pepper genotypes were characterised for pericarp thickness, dry recovery and biochemical constituents such as piperine, oleoresin, protein, phenols, reducing sugars and starch content in pericarp and grouped them into thin and thick pericarp groups. Pericarp thickness ranged from 1.22 to 2.04 mm and pericarp dry recovery from 26.30 to 43.24 %. The pericarp contained 0.38 to 0.66 % and 1.60–4.35% of piperine and oleoresin, respectively. Wide variation was also observed for phenols, protein, reducing sugars and starch content in pericarp. Pericarp fresh weight, dry recovery, piperine and starch content differed significantly between thin and thick pericarp group genotypes. Thin pericarp in black pepper is more advantageous than thick pericarp for realizing high dry recovery (%). For white pepper production thin pericarp genotypes may have advantage in terms of recovery and processing as there is hardly any difference between thin and thick pericarp for primary and secondary metabolite contents.

Le jazz en prison : l’apport des récits des musiciens

Bien que l’expérience carcérale ait fait partie intégrante de la vie de beaucoup d’entre eux, les récits des musiciens de jazz criminalisés et incarcérés n’ont guère été identifiés ou examinés en tant que tels dans le cadre d’une étude critique des prisons. Cet article – originellement paru en 2002 – vise à combler cette lacune en faisant valoir que les autobiographies de musiciens de jazz, dont beaucoup ont été incarcérés pour trafic de stupéfiants, méritent d’être étudiées de plus près en tant que sous-genre de la littérature carcérale. S’inspirant principalement de Raise Up Off Me , l’histoire de la vie du pianiste afro-américain Hampton Hawes (1974), et de Straight Life (1979), récit du saxophoniste blanc Art Pepper, il montre comment l’emprisonnement a affecté leurs attitudes respectives sur les questions raciales et sociales, en soulignant la tension entre logique destructrice de la prison et effet émancipateur des valeurs du jazz.

Identification of Flour Adulteration in White Pepper Powder Using Hyperspectral Imaging

Identification of Flour Adulteration in White Pepper Powder Using Hyperspectral Imaging

Crni biber - hemijski sastav i biološke aktivnosti

Black pepper (Piper nigrum L.) is a tropical plant, best known for its fruit, used as a spice all around the world. The fruits of black pepper can be processed in various ways, so there are end products such as white, black, red, and green pepper. Black pepper contains many substances such as terpenes, alkaloids, lignans, phenylpropanoids, etc., which are responsible for some of the most important biological activities: antioxidant, antimicrobial, anticancer, anti-inflammatory, analgesic, antipyretic, hepatoprotective, bio-enhancing and enzyme inhibitory activities. These activities have also been proven in clinical studies, and probably the future of black pepper research should be based on discovering the most effective way to use the active compounds of pepper for the development of herbal drugs with fewer contraindications than standard drugs. Further preclinical and clinical studies are needed to prepare and apply phytoformulations based on the black pepper isolates.