Effect of ultra high pressure (UHP) and temperature on the volatiles and piperine content of black pepper (Piper nigrum L.)
2002
Skapska, S. | Kostrzewa, E. | Jendrzejczak, Z. (Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Zaklad Technologii Przetworow Owocowych i Warzywnych) | Bal, K. | Karlowski, K. | Fonberg-Broczek, M. | Porowski, S. | Morawski, A.
Black pepper (Piper nigrum L.) samples kept under argon were decontaminated for 30 min at temperature 60, 80 and 100 deg C and ultra high pressure (UHP) of 1000 MPa at 60, 80, 100 and 140 deg C. Changes in the essential oil and piperine content as well as changes in volatile constituents by means of GC and GC-MS were studied. The essential oil content decreased significantly in all treated samples, the losses increased with temperature. Samples subjected to combined high-pressure-heat treatment contained slightly less essential oil than samples treated only with heat at the same temperature. Piperine content decreased significantly only in samples pressurized at 100 and 140 deg C. Volatiles composition changed after all kind of treatment. Decrease of most of the monoterpens, minor decrease of sesquiterpens and increase of alpha- and gamma-terpinen and 1 terpinen-4-ol were observed. High pressure intensified changes in the volatiles composition
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