Oleoresin Black Pepper

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. 

Piperine is the major constituent of pepper oleoresin (Borges and Pino, 1993). The isolation of piperanine, a new pungent component of black pepper oleoresin, is described and its structure is shown by synthesis to be trans-5-(3,4-methylenedioxyphenyl)-2-pentenoic acid piperidide. The pungency of black pepper (P. nigrum L.) was attributed to the presence of piperine, the structure of which was later proven to be trans,trans-5-(3,4-methylenedi-oxyphenyl)-2, 4-pentadi-enoic acid piperidide. Further investigations into the pungency of this spice revealed that unidentified materials other than piperine also contributed to its pungency. 

Borges, P. and Pino, J. (1993) Preparation of black pepper oleoresin by alcohol extraction. Nahrung 37(2), 12 7-130. 

Shaikh, J., Bhosale, R., Singhal, R., 2006. Microencapsulation of black pepper oleoresin. Food Chem. 94, 105-110. 

Black pepper oleoresin. See Oleoresin black pepper... 

Synonyms Black pepper oleoresin Pepper, black, oleoresin Piper nigrum oleoresin... 

Musk (Moschus moschiferus) Mustard oil Myrrh (Commiphora myrrha) extract Myrrh gum Myrrh (Commiphora myrrha) oil Myrtle (Myrtus communis) extract Myrtle (Myrtus communis) oil Nutmeg (Myristica fragrans) oil Oak bark extract Oakmoss (Evernia prunastri) extract Oleoresin allspice Oleoresin basil Oleoresin black pepper Oleoresin capsicum Oleoresin cardamom... 

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). 

Pepper oil and pepper oleoresin are obtained from the black pepper Piper nigrum L. (Piperaceae). Pepper oil is produced by steam distillation of whole or crushed fruits. The oil is an almost colorless to bluish-green liquid with a characteristic odor, reminiscent of pepper, but without the pungency of the spice. 

The research indicated that comparatively few common flavorings absorb beat Ithus. temperature rise/unit offline) as fast as water. Among the more Volatile under microwave radiation are fenugreek and onion oleoresin, whereas, in decreasing order of volatility, arc sage oleoresiu. ginger oleoresin, carrot seed oil. anise nil. hasil sweet oil. oleoresin celery, and oleoresin black pepper. 

Found amounts (%) White pepper 2.20-4.35, black pepper 2.10-5.03 Oleoresin and hot sauces... 

Black pepper, Capsicum fruit oleoresins. Quality control procedure to determinate SU of chilies and discover if samples have been treated with synthetic C W-vanillyl-... 

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. 

Chun et al. (2002) found that 88% of the polysaccharide of black pepper berries was glucose, followed by galactose, arabin-ose, galacturonic acid and rhamnose in smaller proportions. Zachariah et al. (2005) evaluated major black pepper cultivars for oil, oleoresin and piperine, and the details are given in Table 2.4. The accumulation... 

Table 2.4. Levels of oil, oleoresin and piperine content of common black pepper cultivars.

Wood etal. (1988) developed the reversed-phase high-performance liquid chromatographic (HPLC) method for piperine determination in black pepper and its oleoresins. ft employs bonded C18 stationary phase (ODS-2) and acetonitrile-aqueous acetic acid mobile phase with UV detection. As the spectropho-tometric method which invariably yields higher results because of the contributions from other alkaloids such as piperyline and piperettine, the HPLC method relates more to piperine. Utilizing the UV absorption property of piperine, spectrophotometric estimation methods were developed by different groups using solvents such as benzene, ethanol, ethylene dichloride, acetone, ethyl acetate, chloroform and cyclohexane. Sowbhagya et al. (1990) proved that extractability with acetone was very efficient. 

Piperine is the major constituent of pepper oleoresin. Black pepper oil contributes towards the aroma, oleoresin contributes towards the overall taste and the alkaloid... 

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... 

Oleoresin Black Pepper Obtained by the solvent extraction of the dried fruit of Piper nigrum L. (Fam. Piperaceae) as a dark green, olive green, or olive drab extract usually consisting of an upper oily layer and a lower crystalline layer. It may appear as a homogeneous emulsion if examined shortly after the oleoresin has been homogenized, but the product separates on standing. It may be decolorized by partial removal of chlorophyll. 

Oleoresin Black Pepper Pipeline Content (Appendix VIII) Not less than 36% Volatile Oil Content Between 15 mL and 35 mL/100 g. 

Black Pepper Oil, 47, 572, (S 1)5 Black Peppier Oleoresin, 391, 392 Blank Tests, 4 Blank Titration, Residual, 4 Bleached Starch, 159 Bleidner Apparatus, (S3)17 Blue Litmus Paper, 861 Bois de Rose Oil, 47, 576 Boric Acid-Potassium Chloride, 0.2 M, 848... 

This method is currently being used for routine laboratory analysis of red pepper heat. Results have been consistent and continue to correlate well with HPLC data. A similar procedure has also been used for sensory evaluation of black pepper heat. The American Society for Testing and Materials (ASTM, Committee E-18) has conducted a collaborative study testing the new method in comparison to the Scoville Method. ASTM E-18 is currently preparing to document it as a standardized test method. Also, a modification of the method is being prepared for oleoresin capsicum and for low-heat capsicums. 

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. 

Pipersin. TM for a substitute for oleoresin of black pepper. Officially recognized by USDA Meat Inspection Division for use under its supervision. 

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. 

This paper will focus on nitrogen-spccific detection for liquid chromatography including HPLC-CLND profiles of chili powder, paprika oleoresin, black pepper, and capsaicins in onion and garlic Davors. 

Manuf./Distrib. Advanced BioTech http //www.adv-bio.com, Frutarom http //www.frutarom.com, Penta Mfg. http //www.pentamfg.com Oleoresin black pepper CAS 8002-56-0 FEMA 2846... 

Piper nigrum Piper nigrum oil. See Black pepper (Piper nigrum) oil Piper nigrum oleoresin. See Oleoresin black pepper... 

Oleoresin black pepper 8002-60-6 Oleoresin ginger 8002-64-0 Neatsfoot oil 8002-66-2... 

Alkamides are responsible for the sharp, burning or tingling taste associated with herbs and spices such as prickly ash bark (Zan-thoxylum spp.), black pepper (Piper nigrum). Echinacea angustifolia, E. purpurea and cayenne (Capsicum spp.). Capsicum oleoresin contains several phenolic amides including capsaicin. 

A mixture of black pepper and capsicum oils and the oleoresin of rosemary is claimed to repel animals (U.S. Patent 6,159,474). 

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