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Black pepper essential oil

Jeena, K., Vijayasteltar, B., Umadevi, N. P., and Kuttan, R. (2014). Antioxidant, anti-in ammatory and antinociceptive properties of black pepper essential oil Piper nigrum Linn). d ss OU ear Imit 17(1), 1-12. [Pg.313]

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. [Pg.13]

Pepper, black - [FLAVORS AND SPICES -SPICES] (Vol 11) -essential oil equivalent [FLAVORS AND SPICES - FLAVORS] (Vol 11)... [Pg.734]

Zachariah, T.J. (1995) Essential oil and its major constituents in selected black pepper accessions. Plant Physiology and Biochemistry New Delhi 22(2), 151 -153. [Pg.20]

There are two main components of black and white pepper the volatile oil and pungent compounds. The volatile oil level in black pepper is usually higher than in white pepper. The hull of pepper contains fibre and some essential oil. Black pepper contains about 2.0-2.6% volatile oil and about 6-13% oleoresin. The nutritional composition of black pepper is given in Table 2.3. [Pg.25]

The sensory properties of black pepper oil obtained by steam distillation of ground peppercorns were analysed with the aid of column chromatography, high-resolution GC and GC-MS. A total of 46 compounds were identified, including (EJ-p-ocimene, 8-guaiene, (Z)(E)-farnesol, 8-cadinol and guaiol, which are reported for the first time as volatile compounds of the essential oil. Sabinene and terpinen-4-ol appeared to be the most important contributors among the volatile compounds to the characteristic odour of black pepper oil (Pino et al., 1990). [Pg.33]

Ferreira, S.R.S. and Meireles, M.A.A. (2002) Modeling the supercritical fluid extraction of black pepper (Piper nigrum L.) essential oil. Journal of Food Engineering 54(4), 263-269. [Pg.38]

Menon, A.N. and Padmakumari, K.P. (2005) Essential oil composition of four major cultivars of black pepper (Piper nigrum L.) IV. Journal of Essential Oil Research 1 7, 206-208. [Pg.39]

Tipsrisukond, N., Fernando, L.N. and. Clarke, A.D. (1998) Antioxidant effects of essential oil and oleoresin of black pepper from supercritical carbon dioxide extractions in ground pork, journal of Agricultural and... [Pg.40]

The essential oil is extracted from steam distillation of the fully grown unripe fruit which are then dried to form the familiar black peppercorns. Black peppercorns contain higher amounts of oil and are more aromatic than the white pepper. [Pg.182]

CERTIFICATE OF ESSENTIAL OIL ANALYSIS 2007 ESSENTIAL OIL OF BLACK PEPPER (Pipernigrum)... [Pg.183]

Other species of peppers, such as P. longum, P. cubeba, and P. guineense, produce peppercorns that are used locally for medicinal purposes, or are made into oleoresins, essential oils, or used as an adulterant of black pepper. Berries of pepper trees from the genus Schinus, family Euphorbiaceae, are not true peppers, but are often combined with true peppercorns for their color, rather than their flavor. Schinu terebinthifolius is the source of pink peppercorns, but must be used sparingly, because they are toxic if eaten in large quantity. [Pg.792]

A seemd stage extraction at hl ier temperatures can then isolate flavor compcxients. For example, in the extraction of black pepper (11), a first stage extraction at 300 bar, 30 C (31 MPa, 303 K) produces an essentied oil yield of 2.1% and a piperine (hot flavor component) yield of 0.6%. The second stage extraction at 312 bar, 58 C (32 MPa, 331 K) produces a lower essential oil yield (0.7%) but a much hic piperine yield (5.2%). [Pg.512]

The goal of this work was studying of the antioxidant properties of the black pepper, ginger, cardamom, juniper, fennel, mace, lemon grass and caraway essential oils and comparison of antioxidant activity with essential oil composition and it s change during the process of autooxidation. [Pg.104]

Figure 1. Time of half-oxidation (THO) of trans-2-hexenal in various essential oils 1 - control, 2 -black pepper, 3 - berries of juniper, 4 - cardamom, 5 - seeds of caraway, 6 - fennel, 7 - lemon grass, 8 - ginger, 9 - mace Change of main component content in studied essential oils during autooxidation. Figure 1. Time of half-oxidation (THO) of trans-2-hexenal in various essential oils 1 - control, 2 -black pepper, 3 - berries of juniper, 4 - cardamom, 5 - seeds of caraway, 6 - fennel, 7 - lemon grass, 8 - ginger, 9 - mace Change of main component content in studied essential oils during autooxidation.
Tipsrisukond, N. Fernando, L. Clark, A. "Antioxidant Effects of Essential Oil and Oleoresin of Black Pepper from Supercritical Carbon Dioxide Extractions in Ground Pork", J. Agric. Food Chem., 1998,46,4329. [Pg.50]

In comparing the results of Ae two sets of experiments, it will be seen that red thyme was 41% less effective against LBAM than white thyme and in controlling Flour Beetle there was, in comparison, a 65% difference between the two botanical cultivars. Furthermore, the effectiveness of the essential oils drops off rapidly so that only eucalyptus, camphor, and white thyme may be considered as useful canidates. Oddly, black pepper was inactive in these assays, while in earlier work certain components of this commodity have been shown to have strong insecticidal properties. The earliest report being in 1943 (12), which was followed not only by later reports of insecticidal... [Pg.55]


See other pages where Black pepper essential oil is mentioned: [Pg.26]    [Pg.27]    [Pg.35]    [Pg.888]    [Pg.929]    [Pg.237]    [Pg.26]    [Pg.27]    [Pg.35]    [Pg.888]    [Pg.929]    [Pg.237]    [Pg.17]    [Pg.226]    [Pg.766]    [Pg.1137]    [Pg.28]    [Pg.32]    [Pg.32]    [Pg.34]    [Pg.38]    [Pg.183]    [Pg.255]    [Pg.34]    [Pg.125]    [Pg.239]    [Pg.211]    [Pg.165]    [Pg.103]    [Pg.104]    [Pg.105]    [Pg.105]    [Pg.111]    [Pg.175]   
See also in sourсe #XX -- [ Pg.138 ]




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