INFLUENCE OF TRADITIONAL AND MODERN PROCESSING METHODS ON THE PHYTOCHEMICAL PROFILE OF BLACK PEPPER (PIPER NIGRUM)

Abstract

India is known for its spices and as per the available historical evidences, the spice trade between India and other countries like Persia and Rome dates back to 521 BCE. Pepper is considered as the king of spices by many for its culinary properties, medicinal usage and its ability to aid bioavailability of many vital compounds of other spices like curcuminoids in human when consumed with turmeric.

1. Objectives: The main objective of this study is to educate culinarians about the compounds found in pepper and impact of different types of processing techniques on phytochemical profile of pepper. The culinary professionals can select the best possible way of pepper processing as per their requirements in any type of food and beverage preparations.
2. Methodology: Black pepper (Piper nigrum L.) was selected as a standard sample. In order to maintain purity of sample, the black pepper was sourced from ICAR IISR-Indian Institute of Spices Research, Kozhikode, Kerala. The black pepper was processed in grindstone, slab and muller (sil batta), mortar & pestle, and mixer grinder. Effects of these different processing methods were compared with one another and further evaluated against the compounds present in whole (unprocessed) black pepper. The samples were analysed by Headspace GC-MS (Gas Chromatography – Mass Spectrometry) technique at SAIF (Sophisticated Analytical Instrument Facility), IIT Bombay using the instrument “Orbitrap Exploris GC MS”.
3. Result and Conclusion: A total of approximately 29 compounds were identified in the tests of which major four, common in all types of processing were Copaene (helpful in Aromatherapy, is Anti-oxidant), Caryophyllene (Anti-inflammatory, Antioxidant), β-Bisabolene (Antimicrobial, Antioxidant) and D-Limonene (Antidiabetic, Chemopreventive activity against cancers). In whole pepper these compounds were 1.7%, 4.81%, 1.33% and 17.46% respectively, with sil batta it was 12.7%, 29.31%, 10.46% and 9.48%, with mortar and pestle the composition was 2.28%, 12.64%, 5.38% and 11.68% with mixer grinder it changed to 5.86%, 15.55%, 6.58% and 8.52% respectively. Detailed analysis of other compounds was also undertaken in the study.