Spice Oleoresins Black Pepper

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. 

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. 

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. 

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. 

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