Black peppers

Black masterbatch Black molybdenum Black pepper... 

Economic Market. The spice trade is controlled by many direct elements and responds slowly to supply and demand fluctuations. Resupply depends on growth to plant maturity, which for certain items, such as black pepper or nutmeg, can be several years. The raw material is directly affected by climate, adverse weather conditions, and control of plant diseases and insect and animal pests. Limited agricultural scientific advances are appHed to the cultivation of the botanicals, and there are many grades of product and degrees of quahty caused by different growing or processing conditions, sometimes by unknown factors as well. 

The value of imports rose to record levels in 1986 due to a twofold increase in the price of pepper, the second highest imported spice in volume, averaging about 4.00/kg. The effect on import values was pronounced, ie, approximately one-third higher, than 1985 imports. The upward price trend on black pepper continued in 1987 because the vines had been exhausted and the volume was lower. 

U.S. Oleoresin Imports. Reports of the USDA Hst only paprika and black pepper oleoresins by name, and label all others, eg, capsicum, celery seed, and turmeric, as "other" (Table 3). The steady increase in the value of oleoresin imports is expected to continue. 

Information regarding U.S. production of oleoresins is not available. It is estimated that there is a decline in domestic production of oleoresins of those spices imported in large volume, such as black pepper, capsicums of all types, and turmeric, since these oleoresins are more frequendy produced in the growing areas. However, the manufacture of specialty oleoresins produced from selected imports will continue, and oleoresin production from domestically grown spices is expected to increase (7,8). 

Synthetics. The lack of spice products to satisfy demand and the wide variation in price and availabihty have caused the manufacture of selected synthetics, chemically identical to the component in the natural spice, to replace the vital components of some spices. However, synthetic organic chemistry is not yet able to manufacture economically the many homologous piperine [94-62-2] components in black pepper or those capsaicin [404-86-4] amides in... 

Pepper, White. This spice is derived from the same plant as black pepper except that the berries are allowed to ripen fully. The dark outer hulls are removed by mbbing and washing after soaking and fermentation. White pepper has generally the same flavor and aroma as black pepper however, it is milder and has a slight fecal odor. 

Oleo Resins. These oily residues, obtained from the solvent extraction of herbs, contain more of the characteristic flavors than do the essential oils. The solvent extraction removes nearly all of the flavor bodies from the herb. The extract solvent is distilled, reduciag the solution to an oily residue. Oleo resias of iaterest to the carbonated beverage iadustry are ginger, celery, and black pepper. 

The Sir Francis Drake, which is seasoned with celery salt, black pepper, Tabasco and freshly grated horseradish, tastes like a sherry and a tapa together in a glass. Mr. Mraz said he typically spent more time explaining the name than making the drink. 

Black pepper contains several polysaccharides of which one shows a strong effect as an immune enhancer based on the fact that the polymer is an anti-complementary polysaccharide. The polysaccharide has an Mw of approx. 40 kD. It is composed basically of rhamnose, arabinose, galactose and galac-turonic acid, and shows a high binding capacity for the Yariv reagent. This indicates that the side chain of the polymer is of the arabinogalactan type II, which is a common structure for several polysaccharides with an effect on the complement system [70]. 

CAPASSO R, IZZO A, BORRELLI F, RUSSO A, SAUTEBIN L, PINTO A, CAPASSO F, MASCOLO N (2002) Effect of pipeline, the active ingredient of black pepper, on intestinal secretion in mice. Life Sci. 71 2311. 

Cleary, K. and McFeeters R.F., Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles, J. Agric. Food Chem., 54, 3421, 2006. Lean, L.P. and Mohamed S., Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes, J. Sci. Food Agric., 79, 1817, 1999. 

IX. Addendum Pyrrolidine Alkaloids from Black Pepper. 312... 

The preparation of a special chapter in this series on the constituents of pepper (6) led us to ignore pepper alkaloids. After publication of the chapter, we discovered that it dealt with the alkaloids of red pepper species (Capsicum, So-lanaceae), which are not pyrrolidines, and the purpose of this addendum is to provide a survey of the pyrrolidine alkaloids contained in black pepper species Piper, Piperaceae. 

The chemistry of pepper has long been studied and the pungent principle of black pepper—a piperidine alkaloid, piperine 134—was isolated as early as 1877 (201). Its synthesis from the acid and piperidine was accomplished in 1882. (202). The corresponding pyrrolidine alkaloid trichostachyne (135) was isolated some 100 years later from several Piper species (see below). The cooccurence of piperidine and pyrrolidine alkaloids is a common feature of the chemistry of pepper. In many cases, the crude alkaloid extract is first cleaved with acids or bases and then each alkaloid is reconstituted by selective amidation. For the sake of unity, this chapter will be limited to comments on pyrrolidines, even in cases where they are minor alkaloids. 

Decorative plating, 9 765-767, 769 Decor paper, 18 129 Decorticated black pepper, 23 162-163 4-Decylaniline (4DA), 14 479-480 n-Decyl chloroformate, molecular formula, 6 291t... 

Many compounds that are present in plants are weak bases. Caffeine in coffee and piperidine in black pepper are two examples. A weak base, represented by B, reacts with water to form an equilibrium solution of ions. 

The members of the plant family Piperaceae are well known in traditional pharmacology in Asia and Africa as medicines and insecticides. Piper nigrum L. (Piperaceae, black pepper) has traditionally been used as a... 

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