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Correlation of metabolites in the leaf and berries of selected black pepper varieties

DSpice at Indian Institute of Spices Research

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Creator ZACHARIAH, JOHN T
SAFEER, A L
JAYARAJAN, K
LEELA, N K
VIPIN, T M
SAJI, K V
SHIVA, K N
PARTHASARATHY, V A
MAMMOOTTY, K P
 
Date 2011-01-24T09:51:13Z
2011-01-24T09:51:13Z
2010
 
Identifier Scientia Horticulturae 123 :418–422 (2010)
0304-4238
http://hdl.handle.net/123456789/646
 
Description The biochemical component which attribute pungency to black pepper (Piper nigrum) is mainly the alkaloid piperine, the aroma and flavour are attributed by components like a- and b-pinenes, sabinene, myrcene, limonene, b-caryophyllene, camphene, etc. Our study revealed that the biochemical profile
varies in the leaf and berries of black pepper. Total phenols, total starch, total carbohydrate and protein content from leaves and berries of selected 26 black pepper cultivars were evaluated. The concentration
of oil, oleoresin, piperine and the essential oil constituents from both leaves and berries were also compared in these cultivars. Germacrene-D and elemol were found to be the major constituents of leaf
oil. b-Caryophyllene was high in berries and it showed more variability in berries compared to leaf samples. Berry oil constituents namely, pinene, sabinene, myrcene and limonene were not detected in
the leaf oil. Different leaf metabolites showed cumulative direct effect on berry constituents.
 
Format 1128580 bytes
application/pdf
 
Language en
 
Publisher Elsevier
 
Subject Black pepper
Essential oil
Piperine
Caryophyllene
Germacrene-D
Elemol
 
Title Correlation of metabolites in the leaf and berries of selected black pepper varieties
 
Type Article