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Guantian Li - One of the best experts on this subject based on the ideXlab platform.
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physicochemical properties of black pepper Piper Nigrum starch
Carbohydrate Polymers, 2018Co-Authors: Reuben Mojel, Guantian LiAbstract:Abstract Black pepper (Piper Nigrum) is among the most popular spices around the world. Starch is the major component of black pepper. However, little is known about functional properties of this starch. In this study, swelling, solubility, thermal properties, rheology, and enzyme susceptibility of 2 black pepper starches were studied and compared with those of maize starch. Pepper starch had lower water solubility and swelling power than maize starch. It had higher viscosity during pasting event. In dynamic oscillatory analysis, pepper starch had lower storage modulus. Thermal analysis showed that pepper starch had much higher gelatinization temperatures (e.g., conclusion temperature of 94 °C) than maize starch. The susceptibility to α-amylolysis of pepper starch was not very different from that of maize starch. Overall, the differences in the physicochemical properties of the 2 pepper starches are non-significant. The relationships between structure (especially amylopectin internal molecular structure) and properties of starch components are highlighted.
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structure of black pepper Piper Nigrum starch
Food Hydrocolloids, 2017Co-Authors: Reuben Mojel, Guantian LiAbstract:Abstract Black pepper ( Piper Nigrum ) is one of the most used spices. Starch is the major component of the dried peppercorns. However, little is known about this starch. In this study, starches of black and white peppers were isolated and structurally studied. The total starch content of the white peppers amounted up to 52% of the total dry weight. Starches from the two peppers had similar granule and molecular structures and amylose composition. The amylose contents of pepper starches were ∼18% according to concanavalin A precipitation-based method. The unit and internal chain profiles of pepper amylopectins were studied by chromatographic and enzymatic means. Pepper amylopectin was structurally similar to that of some A-type starches such as rice starch. Pepper starch had A-type polymorph. The granules were irregularly polygonal and the volume-weighted mean diameter was 3–5 μm. The results of this study suggest that pepper starch can be a novel starch resource.
Cesar A N Catalan - One of the best experts on this subject based on the ideXlab platform.
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chemistry antioxidant and antimicrobial potentials of white pepper Piper Nigrum l essential oil and oleoresins
Proceedings of the National Academy of Sciences India Section B: Biological Sciences, 2013Co-Authors: Sunita Singh, I P S Kapoor, Marina P De Lampasona, Gurdip Singh, Carola Schuff, Cesar A N CatalanAbstract:The antioxidant and antimicrobial potentials of volatile oil and oleoresins of white pepper (Piper Nigrum L.) was investigated in the present study. The white pepper essential oil has shown strong activity for the inhibition of primary and secondary oxidation products in mustard oil added at 0.02 % concentration which was evaluated using peroxide value and thiobarbituric acid value. Moreover it was further supported by complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, chelating and scavenging effects on 1,1′-diphenyl-2-picrylhydrazyl radical. In antimicrobial investigations, using inverted petriplate and food poison techniques, white pepper essential oil showed strong inhibition for Fusarium graminearum and Penicillium viridicatum. The white pepper ethanol and n-hexane oleoresin showed moderate inhibition for all tested fungal strains. Gas chromatography–Mass spectrometry (GC–MS) technique was used to analyze 40 different components constituting approximately 97.7 % of the volatile oil. Among them β-caryophyllene (16.0 %), sabinene (12.6 %), limonene (11.9 %) and torreyol (9.3 %) were the major components with many minor components. Both ethanol and n-hexane oleoresins comprise of 26 components having Piperine, as the major component.
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chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper Piper Nigrum
Journal of Agricultural and Food Chemistry, 2009Co-Authors: I P S Kapoor, Marina P De Lampasona, Gurdip Singh, Bandana Singh, Carola S De Heluani, Cesar A N CatalanAbstract:Essential oil and oleoresins (ethanol and ethyl acetate) of Piper Nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. β-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), β-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain Piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gallate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2'-diphenyl-1-picrylhydrazyl radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.
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chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper Piper Nigrum
Journal of Agricultural and Food Chemistry, 2009Co-Authors: I P S Kapoor, Marina P De Lampasona, Gurdip Singh, Bandana Singh, Carola S De Heluani, Cesar A N CatalanAbstract:Essential oil and oleoresins (ethanol and ethyl acetate) of Piper Nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. beta-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), beta-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain Piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gallate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2'-diphenyl-1-picrylhydrazyl radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.
Reuben Mojel - One of the best experts on this subject based on the ideXlab platform.
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physicochemical properties of black pepper Piper Nigrum starch
Carbohydrate Polymers, 2018Co-Authors: Reuben Mojel, Guantian LiAbstract:Abstract Black pepper (Piper Nigrum) is among the most popular spices around the world. Starch is the major component of black pepper. However, little is known about functional properties of this starch. In this study, swelling, solubility, thermal properties, rheology, and enzyme susceptibility of 2 black pepper starches were studied and compared with those of maize starch. Pepper starch had lower water solubility and swelling power than maize starch. It had higher viscosity during pasting event. In dynamic oscillatory analysis, pepper starch had lower storage modulus. Thermal analysis showed that pepper starch had much higher gelatinization temperatures (e.g., conclusion temperature of 94 °C) than maize starch. The susceptibility to α-amylolysis of pepper starch was not very different from that of maize starch. Overall, the differences in the physicochemical properties of the 2 pepper starches are non-significant. The relationships between structure (especially amylopectin internal molecular structure) and properties of starch components are highlighted.
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structure of black pepper Piper Nigrum starch
Food Hydrocolloids, 2017Co-Authors: Reuben Mojel, Guantian LiAbstract:Abstract Black pepper ( Piper Nigrum ) is one of the most used spices. Starch is the major component of the dried peppercorns. However, little is known about this starch. In this study, starches of black and white peppers were isolated and structurally studied. The total starch content of the white peppers amounted up to 52% of the total dry weight. Starches from the two peppers had similar granule and molecular structures and amylose composition. The amylose contents of pepper starches were ∼18% according to concanavalin A precipitation-based method. The unit and internal chain profiles of pepper amylopectins were studied by chromatographic and enzymatic means. Pepper amylopectin was structurally similar to that of some A-type starches such as rice starch. Pepper starch had A-type polymorph. The granules were irregularly polygonal and the volume-weighted mean diameter was 3–5 μm. The results of this study suggest that pepper starch can be a novel starch resource.
I P S Kapoor - One of the best experts on this subject based on the ideXlab platform.
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chemistry antioxidant and antimicrobial potentials of white pepper Piper Nigrum l essential oil and oleoresins
Proceedings of the National Academy of Sciences India Section B: Biological Sciences, 2013Co-Authors: Sunita Singh, I P S Kapoor, Marina P De Lampasona, Gurdip Singh, Carola Schuff, Cesar A N CatalanAbstract:The antioxidant and antimicrobial potentials of volatile oil and oleoresins of white pepper (Piper Nigrum L.) was investigated in the present study. The white pepper essential oil has shown strong activity for the inhibition of primary and secondary oxidation products in mustard oil added at 0.02 % concentration which was evaluated using peroxide value and thiobarbituric acid value. Moreover it was further supported by complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, chelating and scavenging effects on 1,1′-diphenyl-2-picrylhydrazyl radical. In antimicrobial investigations, using inverted petriplate and food poison techniques, white pepper essential oil showed strong inhibition for Fusarium graminearum and Penicillium viridicatum. The white pepper ethanol and n-hexane oleoresin showed moderate inhibition for all tested fungal strains. Gas chromatography–Mass spectrometry (GC–MS) technique was used to analyze 40 different components constituting approximately 97.7 % of the volatile oil. Among them β-caryophyllene (16.0 %), sabinene (12.6 %), limonene (11.9 %) and torreyol (9.3 %) were the major components with many minor components. Both ethanol and n-hexane oleoresins comprise of 26 components having Piperine, as the major component.
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chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper Piper Nigrum
Journal of Agricultural and Food Chemistry, 2009Co-Authors: I P S Kapoor, Marina P De Lampasona, Gurdip Singh, Bandana Singh, Carola S De Heluani, Cesar A N CatalanAbstract:Essential oil and oleoresins (ethanol and ethyl acetate) of Piper Nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. β-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), β-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain Piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gallate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2'-diphenyl-1-picrylhydrazyl radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.
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chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper Piper Nigrum
Journal of Agricultural and Food Chemistry, 2009Co-Authors: I P S Kapoor, Marina P De Lampasona, Gurdip Singh, Bandana Singh, Carola S De Heluani, Cesar A N CatalanAbstract:Essential oil and oleoresins (ethanol and ethyl acetate) of Piper Nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. beta-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), beta-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain Piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gallate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2'-diphenyl-1-picrylhydrazyl radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.
Chao Zhu - One of the best experts on this subject based on the ideXlab platform.
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anticholinesterases and antioxidant alkamides from Piper Nigrum fruits
Natural Product Research, 2016Co-Authors: Yujiao Zhong, Wei Luo, Yaya Wen, Chao ZhuAbstract:The anticholinesterase and antioxidant effects of five different extracts of Piper Nigrum were evaluated. Twenty-one known alkamides were isolated from active ethyl acetate extract and investigated for their cholinesterase inhibitory and antioxidant effects. Among them, Piperine (2), Piperettine (5) and Piperettyline (20) exhibited dual inhibition against AChE and BChE, and feruperine (18) was the most potent selective inhibitor of BChE. Molecular docking simulation was performed to get insight into the binding interactions of the ligands and enzymes. In addition, N-trans-feruloyltyramine (3) contributed to the strongest DPPH radical-scavenging activity. The self-induced Aβ aggregation inhibition of 2, 5 and 18 was further evaluated. Results indicated that some alkamides could be multifunctional lead candidates for Alzheimer's disease therapy.