Oleoresins Piperine Content

Pepper (black and white) oleoresin. Piperine content. 

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

Piperine content is typically 3-8% (and sometimes more), but it depends on the origin and other variables. The highest amount of piperine in pepper fruits is just before full maturity. Green pepper, obtained from unripe fruits, therefore contains a considerable amount of piperine, as well as black pepper, which is obtained by fermentation of green seeds (see Section 8.3.6.2). The content of piperine in white pepper, which is obtained from ripe red seeds with the coloured skin removed, is somewhat lower. The level of minor alkaloids piperyline and piperettine is only 0.2-0.3% and 0.2-1.6%, respectively. The piperine content in oleoresins is normally 35 40%, which corresponds to minced spice in a ratio of about 1 25. 

Since piperine (Pi) is universally accepted as the predominant pungent principle in pepper, the quality of pepper and oleoresin is dependent largely on its content, and so methods for estimat-... 

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