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Chemical composition and antioxidant capacity of black pepper pericarp
Applied Biological Chemistry ( IF 3.2 ) Pub Date : 2020-07-09 , DOI: 10.1186/s13765-020-00521-1 Joon-Goo Lee , Young Chae , Youngjae Shin , Young-Jun Kim
Applied Biological Chemistry ( IF 3.2 ) Pub Date : 2020-07-09 , DOI: 10.1186/s13765-020-00521-1 Joon-Goo Lee , Young Chae , Youngjae Shin , Young-Jun Kim
Piper nigrum L. is a widely used spice because of its flavour and health effects. It is prepared as black and white pepper, according to the harvest time and inclusion of the outer skin. Pepper pericarp is usually considered waste when making white pepper. In this study, bioactive and flavour compounds and minerals in the pericarp of black pepper were determined to identify its applications. The pericarp contained total phenol, total flavonoid and piperine contents of 1421.95 ± 22.35 mg GAE/100 g, 983.82 ± 8.19 mg CE/100 g and 2352.19 ± 68.88 mg/100 g, respectively. There were higher levels of total phenols and total flavonoids in the pericarp compared with black pepper and white pepper. Piperine content was lower in the pericarp than in black pepper. The principal monoterpene compounds in the pericarp were α-pinene (9.2%), 2-β-pinene (14.3%), δ-3-carene (21.5%) and dl-limonene (18.8%), and the primary sesquiterpenes were α-copaene (5.1%) and caryophyllene (17.2%). The higher percentages of flavour compounds found in the pericarp would impart a more potent odour, and the pericarp exhibited higher minor and tiny differences based on electronic nose analysis. It had more minerals than black pepper and peeled black pepper.
中文翻译:
黑胡椒果皮的化学成分和抗氧化能力
胡椒胡椒由于其风味和健康效果而被广泛使用。根据收获时间和外皮的含量,将其制成黑胡椒和白胡椒。制作白胡椒粉时通常认为胡椒果皮是浪费。在这项研究中,确定了黑胡椒果皮中的生物活性和风味化合物以及矿物质,以确定其应用。果皮中的总酚,总黄酮和胡椒碱含量分别为1421.95±22.35 mg GAE / 100 g,983.82±8.19 mg CE / 100 g和2352.19±68.88 mg / 100 g。与黑胡椒和白胡椒相比,果皮中的总酚和总黄酮含量更高。果皮中的胡椒碱含量低于黑胡椒。果皮中的主要单萜化合物为α-pine烯(9.2%),2-β-pine烯(14.3%),δ-3-胡萝卜素(21.5%)和dl-柠檬烯(18.8%),主要的倍半萜为α-可可烯(5.1%)和石竹烯(17.2%)。在果皮中发现的较高百分比的风味化合物将赋予更强的气味,并且基于电子鼻分析,果皮表现出更高的细微差别。它含有比黑胡椒和去皮黑胡椒更多的矿物质。
更新日期:2020-07-09
中文翻译:
黑胡椒果皮的化学成分和抗氧化能力
胡椒胡椒由于其风味和健康效果而被广泛使用。根据收获时间和外皮的含量,将其制成黑胡椒和白胡椒。制作白胡椒粉时通常认为胡椒果皮是浪费。在这项研究中,确定了黑胡椒果皮中的生物活性和风味化合物以及矿物质,以确定其应用。果皮中的总酚,总黄酮和胡椒碱含量分别为1421.95±22.35 mg GAE / 100 g,983.82±8.19 mg CE / 100 g和2352.19±68.88 mg / 100 g。与黑胡椒和白胡椒相比,果皮中的总酚和总黄酮含量更高。果皮中的胡椒碱含量低于黑胡椒。果皮中的主要单萜化合物为α-pine烯(9.2%),2-β-pine烯(14.3%),δ-3-胡萝卜素(21.5%)和dl-柠檬烯(18.8%),主要的倍半萜为α-可可烯(5.1%)和石竹烯(17.2%)。在果皮中发现的较高百分比的风味化合物将赋予更强的气味,并且基于电子鼻分析,果皮表现出更高的细微差别。它含有比黑胡椒和去皮黑胡椒更多的矿物质。