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Zhao K, Zhang S, Piao C, Xu F, Zhang Y, Wang X, Zhang J, Zhao C, You SG, Zhang Y. Investigation of the formation mechanism of the pepper starch-piperine complex. Int J Biol Macromol 2024; 268:131777. [PMID: 38663710 DOI: 10.1016/j.ijbiomac.2024.131777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 03/08/2024] [Accepted: 04/21/2024] [Indexed: 04/28/2024]
Abstract
In this study, a new carrier for loading piperine was prepared using pepper starch, and its interaction mechanism was investigated. The porous pepper starch-piperine complex (PPS-PIP) showed higher loading efficiency (76.15 %) compared to the porous corn starch-piperine complex (PCS-PIP (52.34 %)). This may be ascribed to the hemispherical shell structure of porous pepper starch (PPS) compared to the porous structure of porous corn starch (PCS) based on the SEM result. PPS-PIP had smaller particle size (10.53 μm), higher relative crystallinity (38.95 %), and better thermal stability (87.45 °C) than PCS-PIP (17.37 μm, 32.17 %, 74.35 °C). Fourier transform infrared spectroscopy (FTIR) results implied that piperine not only forms a complex with amylose but may also be physically present in porous starch. This was demonstrated by the short-range order and X-ray type. Molecular dynamics simulations confirmed that hydrogen bonding is the primary interaction between amylose and piperine. Besides the formation of the amylose-piperine complex, some of the piperine is also present in physical form.
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Affiliation(s)
- Kangyun Zhao
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Hainan 571533, China; National Tropical Plant Germplasm Resource Bank Sub-bank of Woody Grain Germplasm Resources, Hainan 571533, China
| | - Siwei Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Hainan 571533, China; National Tropical Plant Germplasm Resource Bank Sub-bank of Woody Grain Germplasm Resources, Hainan 571533, China
| | - Chunhong Piao
- School of Food and Pharmaceutical Engineering (Guangxi Liubao Tea Modern Industry College), Wuzhou University, Wuzhou 543002, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Hainan 571533, China; National Tropical Plant Germplasm Resource Bank Sub-bank of Woody Grain Germplasm Resources, Hainan 571533, China
| | - Yutong Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Hainan 571533, China; National Tropical Plant Germplasm Resource Bank Sub-bank of Woody Grain Germplasm Resources, Hainan 571533, China
| | - Xu Wang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Hainan 571533, China; National Tropical Plant Germplasm Resource Bank Sub-bank of Woody Grain Germplasm Resources, Hainan 571533, China
| | - Jiyue Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Hainan 571533, China; National Tropical Plant Germplasm Resource Bank Sub-bank of Woody Grain Germplasm Resources, Hainan 571533, China
| | - Chunxia Zhao
- The second middle school of bachu county, Kashgar 843899, China
| | - Sang Guan You
- Department of Marine Food Science and Technology, East Coast Life Sciences Institute, Gangneung-Wonju National University, 120, Gangneung, Gangwon 210-702, Republic of Korea
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Hainan 571533, China; National Tropical Plant Germplasm Resource Bank Sub-bank of Woody Grain Germplasm Resources, Hainan 571533, China.
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Yuan J, Qin F, He Z, Zeng M, Wang Z, Chen J. Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways. Foods 2023; 12:foods12081650. [PMID: 37107445 PMCID: PMC10137762 DOI: 10.3390/foods12081650] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/10/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy protein concentrate (SPC) extrudates. Volatile compounds in extrudates and commercial meat analogs were investigated using headspace solid-phase microextraction and gas chromatography-mass spectrometry. The total concentrations of off-flavor volatile compounds in commercial products decreased with an increasing degree of processing. Furthermore, after adding spices during extrusion, the concentrations of volatile compounds such as aldehydes, alcohols, and furans related to thermal treatment decreased by approximately 5-39%, 5-15%, and 11-56%, respectively. Among them, compounds such as nonanal, 2-pentlyufuran, and 1-octen-3-ol, typical off-flavors in soy-based food, decreased by 8-42%, 11-55%, 2-52%, respectively. The correlation analysis between the antioxidative abilities of spices and volatile compounds showed that the contents of total phenolics were negatively correlated with the contents of ketones and alcohols in extrudates (p < 0.001). Moreover, the aroma-active compounds in extrudates were changed. More pleasant compounds, including alkanes and olefins, were observed by adding different spices as well. Especially in black pepper treated extrudates, the OAV value of off-flavor volatile compounds such as hexanal, octanal, 2-pentlyfuran decreased. In conclusion, the addition of spices can reduce off-flavor compounds related to thermal reactions, such as oxidation and the Maillard reaction, and impart newly pleasant flavors to extrudates during the extrusion of SPC. It is important to explore new methods that can be used to improve the flavor of extrudates so that consumers' preferences of meat analog products can be improved.
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Affiliation(s)
- Jingyao Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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Wu S, Wang L, Zhou G, Liu C, Ji Z, Li Z, Li W. Strategies for the content determination of capsaicin and the identification of adulterated pepper powder using a hand-held near-infrared spectrometer. Food Res Int 2023; 163:112192. [PMID: 36596130 DOI: 10.1016/j.foodres.2022.112192] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022]
Abstract
To achieve the goals of rapid content determination of capsaicin and adulteration detection of pepper powder. The method based on the hand-held near-infrared spectrometer combined with ensemble preprocessing was proposed. DoE-based ensemble preprocessing technique was utilized to develop the partial least squares regression models of red pepper [Capsicum annuum L. var. conoides (Mill.) Irish] powders. The performance of final models was evaluated using coefficient of determination (R2), root mean square error of prediction (RMSEP) and residual predictive deviation (RPD). Model development using selective ensemble preprocessing gave the best prediction of capsaicin in Yanjiao pepper powder (R2 = 0.9800, RPD = 7.090, RMSEP = 0.00689) and Tianying pepper powder (R2 = 0.8935, RPD = 3.017, RMSEP = 0.06154). Moreover, the potential of grey wolf optimizer-support vector machine (GWO-SVM) to detect adulterated pepper powder was investigated. The samples were composed of two authentic products and three different adulterants with different adulteration levels. The results showed that the classification accuracy of GWO-SVM model for Yanjiao peppers was over 90 %, which realized the adulteration detection of Yanjiao pepper. And GWO-SVM showed better performance in detecting adulterated Tianying pepper compared to hierarchical cluster analysis, orthogonal partial least squares discriminant analysis and random forest. In summary, the quality control strategy established in this paper can provide a solution for the adulteration detection and quality evaluation of pepper powder in a rapid and on-site way.
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Affiliation(s)
- Sijun Wu
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; State key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Long Wang
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; State key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Guoming Zhou
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; State key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Chao Liu
- Shandong wisdom instrument Co., Ltd., Jinan 250000, China
| | - Zhongrui Ji
- Shandong wisdom instrument Co., Ltd., Jinan 250000, China
| | - Zheng Li
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; State key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China
| | - Wenlong Li
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; State key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China.
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Yang L, Yan X, Liu T, Kang L, Sun Y, Gao X, Zhao X, Duan Y. Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage. Front Nutr 2023; 10:1123627. [PMID: 37113289 PMCID: PMC10126671 DOI: 10.3389/fnut.2023.1123627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 03/16/2023] [Indexed: 04/29/2023] Open
Abstract
Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal color and bacteriostatic effect, but nitrite can be transformed into nitrosamines, which cause strong carcinogenic effects. Therefore, it is urgent to actively explore safe and efficient nitrite substitutes. In this study, cranberry powder was selected as a natural substitute for nitrite during the production of fermented sausage due to its unique antioxidant and bacteriostatic properties. The results showed that adding an appropriate amount of cranberry powder (5 g/kg) promoted a better color of the fermented sausage and promoted the accumulation of aromatic compounds. Furthermore, Pediococcus and Staphylococcus became the dominant species, accounting for more than 90% in all samples. According to the Pearson correlation analysis, Staphylococcus and Pediococcus had positive effects on the quality characteristics of fermented sausage products. This study provided the latest information on the application of cranberry powder as a natural substitute for nitrite in the process of manufacturing fermented sausage, and it also introduced an advanced solution to improve the quality characteristics and safety of fermented sausage products during processing.
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Affiliation(s)
- Le Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Xinlei Yan
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ting Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Letian Kang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Yufei Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Xingyu Gao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Xin Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Yan Duan
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
- *Correspondence: Yan Duan,
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Norouzkhani N, Karimi AG, Badami N, Jalalifar E, Mahmoudvand B, Ansari A, Pakrou Sariyarighan N, Alijanzadeh D, Aghakhani S, Shayestehmehr R, Arzaghi M, Sheikh Z, Salami Y, Marabi MH, Abdi A, Deravi N. From kitchen to clinic: Pharmacotherapeutic potential of common spices in Indian cooking in age-related neurological disorders. Front Pharmacol 2022; 13:960037. [PMID: 36438833 PMCID: PMC9685814 DOI: 10.3389/fphar.2022.960037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Accepted: 10/07/2022] [Indexed: 11/11/2022] Open
Abstract
Aging is described as an advanced time-related collection of changes that may negatively affect with the risk of several diseases or death. Aging is a main factor of several age-related neurological disorders, including neurodegenerative diseases (Alzheimer’s disease, Parkinson’s disease, and dementia), stroke, neuroinflammation, neurotoxicity, brain tumors, oxidative stress, and reactive oxygen species (ROS). Currently available medications for age-related neurological disorders may lead to several side effects, such as headache, diarrhea, nausea, gastrointestinal (GI) diseases, dyskinesia, and hallucinosis. These days, studies on plant efficacy in traditional medicine are being conducted because herbal medicine is affordable, safe, and culturally acceptable and easily accessible. The Indian traditional medicine system called Ayurveda uses several herbs and medicinal plants to treat various disorders including neurological disorders. This review aims to summarize the data on the neuroprotective potential of the following common Indian spices widely used in Ayurveda: cumin (Cuminum cyminum (L.), Apiaceae), black cumin (Nigella sativa (L.), Ranunculaceae), black pepper (Piper nigrum (L.), Piperaceae), curry leaf tree (Murraya koenigii (L.), Spreng Rutaceae), fenugreek (Trigonella foenum-graecum (L.), Fabaceae), fennel (Foeniculum vulgare Mill, Apiaceae), cardamom (Elettaria cardamomum (L.) Maton, Zingiberaceae), cloves (Syzygium aromaticum (L.) Merr. & L.M.Perry, Myrtaceae), and coriander (Coriandrum sativum (L.), Apiaceae) in age-related neurological disorders.
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Affiliation(s)
- Narges Norouzkhani
- Department of Medical Informatics, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Arian Ghannadi Karimi
- Preclinical, Cardiovascular Imaging Core Facility, Tehran University of Medical Sciences, Tehran, Iran
| | - Negar Badami
- Pharmaceutical Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Erfan Jalalifar
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Behnaz Mahmoudvand
- Student Research Committee, School of Medicine, Iran University of Medical Sciences, Tehran, Iran
| | - Arina Ansari
- Student Research Committee, School of Medicine, North Khorasan University of Medical Sciences, Bojnurd, Iran
| | | | - Dorsa Alijanzadeh
- Student Research committee, School of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Aghakhani
- Student Research Committee, Esfahan University of Medical Sciences, Esfahan, Iran
| | - Reza Shayestehmehr
- Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | | | - Zahra Sheikh
- Babol University of Medical Sciences, Babol, Iran
| | - Yasaman Salami
- Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mohammad Hesam Marabi
- Student Research Committee, School of Medicine, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Amir Abdi
- Student Research Committee, School of Medicine, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Niloofar Deravi
- Student Research committee, School of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- *Correspondence: Niloofar Deravi, ,
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Newerli-Guz J, Śmiechowska M. Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon. Foods 2022; 11:foods11182746. [PMID: 36140874 PMCID: PMC9498169 DOI: 10.3390/foods11182746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/31/2022] [Accepted: 09/02/2022] [Indexed: 11/22/2022] Open
Abstract
The aim of this study is to present the benefits and risks associated with the consumption of black pepper and cinnamon, which are very popular spices in Poland. The article presents the current state of knowledge about health properties and possible dangers, such as liver damage, associated with their consumption. The experimental part presents the results of the research on the antioxidant properties against the DPPH radical, which was 80.85 ± 3.84–85.42 ± 2.34% for black pepper, and 55.52 ± 7.56–91.87 ± 2.93% for cinnamon. The total content of polyphenols in black pepper was 10.67 ± 1.30–32.13 ± 0.24 mg GAE/g, and in cinnamon 52.34 ± 0.96–94.71 ± 3.34 mg GAE/g. In addition, the content of piperine and pepper oil in black pepper was determined, as well as the content of coumarin in cinnamon. The content of piperine in the black pepper samples was in the range of 3.92 ± 0.35–9.23 ± 0.05%. The tested black pepper samples contained 0.89 ± 0.08–2.19 ± 0.15 mL/100 g d.m. of essential oil. The coumarin content in the cinnamon samples remained in the range of 1027.67 ± 50.36–4012.00 ± 79.57 mg/kg. Taking into account the content of coumarin in the tested cinnamon samples, it should be assumed that the majority of cinnamon available in Polish retail is Cinnamomum cassia (L.) J. Presl.
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Comparison study of validation parameters and measurement uncertainty of rapid analytical methods for piperine in black pepper by ultraviolet spectroscopy and high-performance liquid chromatography. Food Sci Biotechnol 2022; 31:1133-1143. [DOI: 10.1007/s10068-022-01108-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 05/10/2022] [Accepted: 05/24/2022] [Indexed: 11/04/2022] Open
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Daga P, Dalmia A, Vaishnav SR, Tumaney AW. Lipidome analysis and metabolite profiling of fixed oils from selected spices. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Procopio FR, Ferraz MC, Paulino BN, do Amaral Sobral PJ, Hubinger MD. Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Park JR, Kang HH, Cho JK, Moon KD, Kim YJ. Application of Non-Destructive Rapid Determination of Piperine in Piper nigrum L. (Black Pepper) Using NIR and Multivariate Statistical Analysis: A Promising Quality Control Tool. Foods 2020; 9:E1437. [PMID: 33050560 PMCID: PMC7600935 DOI: 10.3390/foods9101437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/23/2020] [Accepted: 10/08/2020] [Indexed: 11/16/2022] Open
Abstract
Piperine is a bioactive alkaloid compound which provides a unique spicy flavor derived from plants of the Piper nigrum L. Black pepper (n = 160) collected from Vietnam was studied using non-destructive near infrared spectroscopy (NIRS). The spectral acquisition ranged from 1100 to 2500 nm, and a chemometrics analysis program was performed to quantify the piperine contents. High performance liquid chromatography (HPLC) analysis was carried out to develop a chemometric model based on reference values. The black pepper samples were divided into two groups used for calibration (n = 120) and prediction (n = 40) sets. The optimum calibration model was developed by pretreatment of the spectra. The analyses results based on the prediction samples included a coefficient of determination (R2) of 0.914, a root mean square error of prediction (RMSEP) and a standard error of prediction (SEP) of about 0.220 g/100 g, and a ratio performance to deviation (RPD) value of 3.378 regarding the partial least square (PLS) regression model, and an R2 of 0.921, an RMSEP and SEP of 0.210 g/100 g, and an RPD of 3.571, with respect to the principal components (PC) regression model. These results indicate that NIRS can be applicable as a control, or as an alternative rapid and effective method to quantify piperine in P. nigrum L.
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Affiliation(s)
- Jong-Rak Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; (J.-R.P.); (K.-D.M.)
| | - Hyun-Hee Kang
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea;
| | - Jong-Ku Cho
- Nanomarkers Co. Ltd., Seongnam 13595, Korea;
| | - Kwang-Deog Moon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; (J.-R.P.); (K.-D.M.)
| | - Young-Jun Kim
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea;
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