Orav A, Stulova I, Kailas T, Müürisepp M
Journal of Agricultural and Food Chemistry, 2004
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)-β-caryophyllene (1.4−70.4%), limonene (2.9−38.4%), β-pinene (0.7−25.6%), Δ-3-carene (1.7−19.0%), sabinene (0−12.2%), α-pinene (0.3−10.4%), eugenol (0.1−41.0%), terpinen-4-ol (0−13.2%), hedycaryol (0−9.1%), β-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.
CITATION:
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):2582-2586.
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