Evaluation of Peppercorn Quality from Ba Ria - Vung Tau, Viet Nam
Article Sidebar
Main Article Content
Abstract
In this study, the quality of some pepper species, collected in Ba Ria – Vung Tau, Vietnam in March 2022, was investigated. The content of oleoresin and piperine was evaluated based on the species, size, ripeness, and density of the peppercorn. Piperine content in the peppers was determined by spectrophotometry (UV-Vis) and high-performance liquid chromatography (HPLC). In addition, the study also examined the quality of white pepper. The results showed the Vinh Linh pepper had high oleoresin content (23.72±0.01%, second only to Sri Lankan pepper) but there were no outstanding records in piperine content among all investigated pepper species. For the size parameter, the piperine content on the dry material declined from the smallest peppercorn size of 2.50-4.00 mm (4.94±0.32%) to the largest size > 5 mm (2.66±0.09%). The oleoresin and piperine recovery efficiency of Vinh Linh pepper tended to stop or decrease when entering the ripening stage. Specifically, ripe peppercorns had low oleoresin content (15.92±0.51%). Similarly, from density of 600 to 300 g/L, the lower the density of pepper, the higher the piperine content (3.11±0.09% to 5.04±0.05%) was found. Furthermore, black pepper obtained 2 times higher oleoresin content than white pepper, but the piperine content was lower by many times. This research shredded light on the classification of the Vietnamese pepper for suitable applications in the commercial market.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Transfer Statement
The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
Here is the link for download: Copyright transfer form.pdf
References
Anith, K. N., Aswini, S., Varkey, S., Radhakrishnan, N. V., & Nair, D. S. (2018). Root colonization by the endophytic fungus Piriformospora indica improves growth, yield and piperine content in black pepper (Piper nigurm L.). Biocatalysis and Agricultural Biotechnology, 14, 215-220. https://doi.org/10.1016/j.bcab.2018.03.012
Attokaran, M. (2017). Natural food flavors and colorants. John Wiley & Sons Ltd. https://doi.org/10.1002/9781119114796
Aziz, N. S., Sofian‐Seng, N. S., Mohd Razali, N. S., Lim, S. J., & Mustapha, W. A. (2019). A review on conventional and biotechnological approaches in white pepper production. Journal of the Science of Food and Agriculture, 99(6), 2665-2676. https://doi.org/10.1002/jsfa.9481
Deans, S. G. (2001). Black Pepper, Piper nigrum. Medicinal and Aromatic Plants—Industrial Profiles. Phytochemistry, 58(5), 827-828. https://10.1016/S0031-9422(01)00241-2
Dhas, P. H. A., & Korikanthimath, V. S. (2003). Processing and quality of black pepper: a review. Journal of Spices and Aromatic Crops, 12(1), 1-13.
Gorgani, L., Mohammadi, M., Najafpour, G. D., & Nikzad, M. (2017). Piperine—the bioactive compound of black pepper: from isolation to medicinal formulations. Comprehensive Reviews in Food Science and Food Safety, 16(1), 124-140. https://doi.org/10.1111/1541-4337.12246
ISO. (1981). ISO 2825:1981. Spices and condimnets – Preparation of a ground sample for analysis. https://www.iso.org/standard/7821.html
ISO. (1982). ISO 5564:1982. Black pepper and white pepper, whole or ground - Determination of piperine content – spectrophotometric method. https://www.iso.org/standard/11634.html
ISO. (1993). ISO 11027:1993. Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography. https://www.iso.org/standard/19011.html
Jansz, E. R., Balachandran, S., Packiyasothy, E. V., & Ratnayake, S. (1984). Effect of maturity on some chemical constituents of Sri Lankan pepper (Piper nigrum L.). Journal of the Science of Food and Agriculture, 35(1), 41-46. https://doi.org/10.1002/jsfa.2740350108
Li, Y.-X., Zhang, C., Pan, S., Chen, L., Liu, M., Yang, K., Zeng, X., & Tian, J. (2020). Analysis of chemical components and biological activities of essential oils from black and white pepper (Piper nigrum L.) in five provinces of southern China. LWT, 117, Article 108644. https://doi.org/10.1016/j.lwt.2019.108644
Mathai, C. K. (1980). Chemical quality of the ‘Agmark’grades of black pepper berries. Plant Foods for Human Nutrition, 30(3-4), 195-198. https://doi.org/10.1007/BF01094023
Mathai, C. K. (1981). Accumulation pattern of oleoresin and related chemical constituents in black pepper (Piper nigrum) berries during growth and development. Plant Foods for Human Nutrition, 31, 3-10. https://doi.org/10.1007/BF01093883
Nhật, Đ. Đ., Thông, T. M., Thư, N. H. T., Trâm, N. T. N., & Tú, P. N. (2020). Nghiên cứu chiết xuất tinh dầu từ hạt tiêu lép bằng phương pháp chưng cất ở qui mô pilot. Journal of Science and Technology, 3(4), 39-44.
Oanh, D. T., Long, N. V., Ngoc, N. Q., Hien, T. T. D., Hoai, P. T., & Huy, N. B. (2021). Assessment of growth and productivity on four black pepper varieties (Piper nigrum L.) in three target provinces of Vietnam. Engineering, 13(12), 647-655. https://doi.org/10.4236/eng.2021.1312046
Ravindran, P.N, & Kallupurackal, J. A. (2012). Black pepper. In K. V. Peter (ed). Handbook of herbs and spices, Vol 1 (2nd ed., pp. 86-115). Woodhead Publishing. https://doi.org/10.1533/9780857095671.86
Schnabel, A., Athmer, B., Manke, K., Schumacher, F., Cotinguiba, F., & Vogt, T. (2021). Identification and characterization of piperine synthase from black pepper, Piper nigrum L. Communications Biology, 4(1), Article 445. https://doi.org/10.1038/s42003-021-01967-9
Shango, A. J., Mkojera, B. T., Majubwa, R. O., Mamiro, D. P., & Maerere, A. P. (2021). Pre-and postharvest factors affecting quality and safety of pepper (Piper nigrum L.). CABI Reviews, 2021, 1-20. https://10.1079/PAVSNNR202116031
Somashekar, S. M., Subraya, K. K., Vijayan, S. K., & Pillai, S. B. (2021). Pericarp as a new berry trait to define dry recovery and quality in black pepper (Piper nigrum L.). Scientia Horticulturae, 281, Article 109923. https://doi.org/10.1016/j.scienta.2021.109923
Stojanović-Radić, Z., Pejčić, M., Dimitrijević, M., Aleksić, A., Kumar, N. V. A., Salehi, B., Cho, W. C. & Sharifi-Rad, J. (2019). Piperine-A major principle of black pepper: a review of its bioactivity and studies. Applied Sciences, 9(20), Article 4270. https://doi.org/10.3390/app9204270