Pepper, Piper

The areca nut is sometimes erroneously referred to as the betel nut (Trivedy et al. 1999). Betel refers to a combined preparation of the areca nut (Areca catechu) and lime (calcium hydroxide), rolled into the leaf of the betel pepper (Piper betle) (Morton 1998). 

Spices pepper piperine, clavicine, piperidine alkal., also bearing a cyclobutane ring, such as pipercyclobutanamide A Fujiwara 2001 black pepper Piper spp., including Piper nigrum h., Piperaceae, Ang. from India, Indonesia, and the Philippines... 

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. 

Pepper Piper nigrum L. Monoterpene hydrocarbons (about 80), sabinene (20-25)... 

Piperine Piperine, molecular formula C17H19NO3, a component of black pepper (Piper nigrum), has been used in various traditional medicine preparations, and also as an insecticide. Piperine has various effects on human drug metabolizing enzymes, and is marketed under the brand name, Bioperine , as an adjunct for increasing bioavailability of various dietary supplements, especially curcumin, one of the active ingredients of turmeric (Curcuma longa). 

Black pepper Piper nigrum (Piperaceae) a- and p-pinene, phellandrene... 

We were able to test the analog synergism in another setting where the analogs could be produced in sufficient quantity by synthesis. The wild pepper, Piper tuberculatum, was the most active of 16 pepper plants from Costa Rica assessed in our study (Bernard et al., 1995). Four insecticidal piperamides from P tuberculatum were produced by synthesis (Scott et al., 2002) and the lethal concentrations of the compounds were assessed alone and in binary, tertiary and quaternary mixtures. Although binary mixtures were no more toxic than individual compounds, toxicity increased with three and four compounds in the mixture, while keeping the total... 

Jagella, T. and Grosch, W. 1999. Flavour and off-fla-vour compounds of black and white pepper (Piper nigrum L.). Eur. Food Res. Technol. 209 16-31. 

The pungency of the fruits of black pepper (Piper nigrum Piperaceae), a widely used condiment, is mainly due to the piperidine alkaloid piperine (Figure 6.24). In this structure, the piperidine ring forms part of a tertiary amide structure, and is incorporated via piperidine itself, the reduction product of A1 -pipcridcine (Figure 6.22). 

Areca nuts (betel nuts) are the seeds of Areca catechu (Palmae/Arecaceae), a tall palm cultivated in the Indian and Asian continents. These nuts are mixed with lime, wrapped in leaves of the betel pepper (Piper betle) and then chewed for their stimulant effect, and subsequent feeling of well-being and mild intoxication. The teeth and saliva of chewers stain bright red. The major stimulant alkaloid is arecoline (up to 0.2%) (Figure 6.36), the remainder of the alkaloid content (total about 0.45%) being composed of related reduced pyridine... 

Usage It is wrapped in the leaf of the betel pepper ( Piper chavica betel ) and sprinkled with burnt lime, catechu gum from the Malayan acacia tree ( Acacia catechu ) and nutmeg, cardamom or other species. This morsel is placed in the mouth and sucked on for several hours. 

Black pepper Piper nigrum L. Fruit Brazil, India, Indonesia,... 

Black pepper (Piper nigrum L.) Piperine, /3-caryophyllene, chavicine ... 

Black pepper (Piper nigrum) belongs to the family Piperaceae. It is cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper and green pepper. Black pepper is native to South India, where it is cultivated extensively, and also to some other tropical regions. The fruit, known as peppercorn when dried, is a small drupe, 5 mm in diameter, dark red when fully mature, containing a single seed. 

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. 

Kurian, P.S., Backiyarani, S., Josephrajkumar, A. and Murugan, M. (2002) Varietal evaluation of black pepper (Piper nigrum L.) for yield, quality and anthracnose disease resistance in Idukki District, Kerala. Journal of Spices and Aromatic Crops 1 1 (2), 122-124. 

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. 

Narayanan, C.S. (2000) Chemistry of black pepper. In Ravindran, P.N. (ed.) Black Pepper (Piper nigrum L.). Harwood Academic, Amsterdam, The Netherlands, pp. 143-162. 

Sasikumar, B., Haridas, P., George, K.J., Saji, K.V.,Zachariah,T.J., Ravindran, P.N., Babu, K.N., Krishnamoorthy, B., Mathew, P.A. and Parthasarathy, V.A. (2004) IISR Thevam, IISR Malabar Excel and IISR Girimunda three new black pepper (Piper nigrum L.) clones, journal of Spices and Aromatic Crops 13(1), 1-5. 

Shankaracharya, N.B., Rao, L.J., Naik, J.P. and Nagalakshmi, S. (1997) Characterisation of chemical constituents of Indian Long Pepper (Piper longum L.). journal of Food Science and Technology, Mysore 34(1), 73-75. 

Vijayakumar, R.S., Surya, D. and Nalini, N. (2004) Antioxidant efficacy of black pepper (Piper nigrum L.) and piperine in rats with high fat diet induced oxidative stress. Redox Reporter 9(2), 105-110. 

Wood, A.B., Barrow, M.L. and James, D.J. (1 988) Piperine determination in pepper (Piper nigrum L.) and its oleoresins a reversed phase high performance liquid chromatographic method. Flavour and Fragrance journal 3(2), 55-64. 

Ginger, like pepper (Piper nigrum) and the fruits of the Capsicum species, owes its characteristic organoleptic properties to two classes of constituents the odour and much of the flavour of ginger is determined... 

Chatterjee, S., Niaz, Z., Gautam, S., Adhikari, S., Variyar, P.S. and Sharma, A. (2007) Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans). Food Chemistry 101, 51 5-523... 

Box 7.15 Certificate of analysis for Black Pepper (Piper nigrum)... 

---