Characterisation of chemical constituents of Indian long pepper (Piper longum L.).

Shankaracharya, N. B. and Jaganmohan Rao, L. and Pura Naik, J. and Nagalakshmi, S. (1997) Characterisation of chemical constituents of Indian long pepper (Piper longum L.). Journal of Food Science and Technology, 34 (1). 73-75, 10 ref.. ISSN 0022-1155

PDF J Food Sci Technol 1997 34(1) 73.pdf - Published Version Restricted to Registered users only Download (113kB)

Abstract

Studies were carried out on the chemical composition of long pepper and the results showed that long pepper contained about 1% volatile oil, 1.25% piperine and 40% starch. As compared to black pepper, long pepper was poor in essential oil and piperine and the volatile oil was dextrorotatory, while that of black pepper was levorotatory. The GC-MS analysis of the essential oil showed the presence of 48 components, out of which 44 were identified for the first time. The three major components of the oil identified were beta-caryophyllene (17%), pentadecane (17.8%) and beta-bisabolene (11.16%).

Item Type:	Article
Uncontrolled Keywords:	FLAVOURINGS-; SPICES-; PEPPER-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Jun 2017 06:56
Last Modified:	21 Jun 2017 06:25
URI:	http://ir.cftri.res.in/id/eprint/3364

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