Physico-chemical changes in black pepper (Piper nigrum L.) as influenced by processing techniques.
Colle M.G.
Five samples of processed black pepper were analyzed to compare the percentage piperine and essential oil using different processing techniques. The Modified Cleevenge spectrophotometric procedures were used for determining essential oil and piperine contents of the ground pepper, respectively. The essential oil content on a dry weight basis ranged 1.20 to 1.58 percent. In terms of piperine content, the UPLB [University of the Philippines Los Banos] method of drying black pepper yielded the highest value of 9 prolonged storage of sundried peppercorns, on the other hand lowered the piperine content to 7.01 percent.
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