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Molecules 2018, 23(2), 370; https://doi.org/10.3390/molecules23020370

Contribution of Polyphenol Oxidation, Chlorophyll and Vitamin C Degradation to the Blackening of Piper nigrum L.

1,2,3
,
1
,
1,2,3
and
1,2,3,*
1
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China
2
National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, China
3
Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, Wanning 571533, China
*
Author to whom correspondence should be addressed.
Received: 30 January 2018 / Revised: 7 February 2018 / Accepted: 8 February 2018 / Published: 9 February 2018
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Abstract

Black pepper (Piper nigrum L.) is the most widely used spice in the world. Blackening is considered to be beneficial and important in the processing of black pepper because it contributes to its color and flavor. The purpose of this paper is to investigate polyphenol oxidation as well as the chlorophyll and vitamin C (VC) degradation in the blackening of Piper nigrum L. Black pepper was produced by four methods, and changes in polyphenols, chlorophyll and VC were studied by high performance liquid chromatography (HPLC) and ultraviolet-visible and visible (UV-Vis) spectrophotometry. The results show that polyphenol oxidase activity significantly decreased during the preparation of black pepper, and the concentrations of phenolic compounds, VC, and chlorophyll a and b also significantly decreased. Polyphenol oxidation and chlorophyll and VC degradation contribute to the blackening. A crude extract of phenolic compounds from black pepper was prepared by the system solvent method. The greater the polarity of the extraction solvent, the higher the extraction rates of the phenolic compounds and the total phenol content. Pepper phenolic compounds were analyzed by HPLC analysis. View Full-Text
Keywords: phenol oxidation; chlorophyll; vitamin C; blackening; Piper nigrum L. phenol oxidation; chlorophyll; vitamin C; blackening; Piper nigrum L.
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Gu, F.; Huang, F.; Wu, G.; Zhu, H. Contribution of Polyphenol Oxidation, Chlorophyll and Vitamin C Degradation to the Blackening of Piper nigrum L.. Molecules 2018, 23, 370.

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