{"id":167,"date":"2022-03-27T09:51:43","date_gmt":"2022-03-27T09:51:43","guid":{"rendered":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/?post_type=chapter&p=167"},"modified":"2022-03-27T09:58:08","modified_gmt":"2022-03-27T09:58:08","slug":"167","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/chapter\/167\/","title":{"rendered":"Pepper Products: Essential Oil & Oleoresins"},"content":{"raw":"
\"epgp<\/a>\r\n<\/span><\/div>\r\n \r\n\r\n \r\n\r\n13.1\u00a0 Pepper: Essential Oil and Oleoresin<\/strong>\r\n\r\n \r\n\r\nThe quality of pepper is contributed by two components:\r\n\r\n \r\n\r\n\u2022\u00a0 Piperine that contributes the pungency\r\n\r\n\u2022\u00a0 Volatile oil that is responsible for the aroma and flavour.\r\n\r\n \r\n

Oleoresin of black pepper, produced by solvent extraction of dried powdered pepper, contains both aroma and pungency principles. Thus the chemistry of pepper is the chemistry of its essential (volatile) oil and piperine.<\/p>\r\n \r\n\r\n13.2\u00a0 Essential oil of pepper<\/strong>\r\n\r\n \r\n

The essential oil of pepper is a mixture of a large number of volatile chemical compounds. The aroma is contributed by the totality of the components. The volatile oil derived from steam distillation of pepper is almost colorless to slightly greenish liquid with the characteristic odor of pepper. The taste of the oil is mild, not at all pungent. More than 80 components have been reported in pepper essential oil. The important components are mentioned below.<\/p>\r\n \r\n\r\n13.2.1\u00a0\u00a0 Monoterpene hydrocarbons and oxygenated compounds<\/strong>\r\n\r\n \r\n

This group includes: camphene, \u03c1-cymene, limonene, myrcene, cis<\/em>-ocimene, \u03b1-phellandrene, \u03b2- phellandrene, \u03b1-pinene, \u03b2-pinene, sabinene, \u03b1-terpinene, \u03b3-terpinene, terpinolene, \u03b1-thujene. Among them the major components are \u03b1-pinene, \u03b2-pinene, sabinene and limonene. About 43 Oxygenated monoterpenoid compounds present in pepper essential oil are known including: borneol, camphor, carvacrol, cis<\/em>-carveol, trans<\/em>-carveol,carvone, carventanacetone, 1,8-cincole, cryptone, \u03c1-cymene-8-ol, \u03c1-cymene-8-methyl ether, dihydrocarveol, dihydrocarvone, linalool, cis<\/em>-menthadien-2-ol, 3,8,(9)-\u03c1- menthadien-1-ol, 1(7)-\u03c1-menthadien-6-ol, 1(7)-\u03c1-menthadien-4-ol,1,8(9)-\u03c1-menthadien-5-ol, 1,8(9)-\u03c1- menthadien-4-ol, cis<\/em>-\u03c1-2-menthen-1-ol,myrtenal, myrtenol, methyl carvacrol, t<\/em>rans<\/em>pinocarveol, pinocamphene, c<\/em>is<\/em>sabinenehydrate, t<\/em>rans<\/em>-sabinene hydrate, 1-terpinen-4-ol, 1 terpinen-5-ol, \u03b1- terpeneol,1,1,1,4-trimethylcyclo-hepta-2, 4-dien-6-ol, phellandral, piperitone, citronellal, nerol geraniol, isopinocamphone, methyl citronillate, methyl geranate, \u03b1-terpenyl acetate, terpenolene epoxide and trans<\/em>-limonene epoxide.<\/p>\r\n \r\n\r\n13.2.2\u00a0\u00a0 Sesquiterpene hydrocarbons and oxygenated compounds.<\/strong>\r\n

\r\n\r\n \r\n

About 25 sesquiterpenehydrocarbons are present in pepper oil, the most important one being: \u03b2- caryophyllene, \u03b1-cis<\/em>-bergamontene, \u03b1-trans<\/em>-bergamontene, \u03b2-bisabolene, \u03b4-cadinene, \u03b3-cadinene, calamenene, \u03b1- copaene, \u03b1-cubebene, \u03b2-cubebene, ar-curcumene, \u03b2-elemene, \u03b4-elemene, \u03b2-farnasene, \u03b4-guaiene, \u03b1-humulene, \u03b3- humulene, isocaryophyllene, \u03b3-muurolene, \u03b1-santalene, \u03b1-selinene,\u03b2 -selinene, ledene, sesquisabenene and zingiberene.<\/p>\r\n \r\n\r\n13.2.3\u00a0\u00a0\u00a0\u00a0\u00a0 Miscellaneous compounds<\/strong>\r\n\r\n \r\n

In addition to the above groups of compounds many others were also identified in black pepper oil. They are: eugenol, methyl eugenol, benzaldehyde, trans<\/em>-anethole, myristicin, safrole, piperonal, m- methylacetophenone, \u03c1-methylacetophenone, n-butyrophenone, methylheptanone, pinol, methyl heptanote, methyloctanoate, 2-undecanone, n-nonane, n-tridecane, and aromatic acids such as benzoic acid, phenyl acetic acid, cinnamic acid, piperonic acid, butyric acid, 3-methyl butyric acid, haxanoic acid and 2-methyl pentanoic acid.<\/p>\r\n \r\n\r\n13.3\u00a0 Pepper Oleoresin<\/strong>\r\n\r\n \r\n

Oleoresin of black pepper is obtained using organic solvent resulting in the product possessing odor, flavor and pungent principles of the spice. As the name implies, pepper oleoresin consists of a blend of the essential oil, resinous matter of the spice and related compounds like the pungent alkaloid piperine. Pepper oleoresin has a relatively full flavor profile characteristic of pepper as compared to pepper oil. The quantity and quality of the components principally depends upon the raw material used for extraction. The pepper may be comminuted in flakes or ground into coarse powder and is extracted with a suitably purified solvent like acetone, ethanol or dichloroethane. The extraction may be conducted by:<\/p>\r\n\r\n