Search results for "Piperine"
showing 2 items of 2 documents
Hard cap espresso extraction and liquid chromatography determination of bioactive compounds in vegetables and spices
2017
Abstract A new analytical procedure, based on liquid chromatography with diode array and fluorescence detection, has been proposed for the determination of bioactive compounds in vegetables and spices after hard cap espresso extraction. This novel extraction system has been tested for the determination of capsaicin and dihydrocapsaicin from fresh chilli and sweet pepper, piperine from ground pepper, curcumin from turmeric and curry, and myristicin from nutmeg. Extraction efficiency was evaluated by using acetonitrile:water and ethanol:water mixtures. The proposed method allows the extraction of samples with 100 mL of 60% (v/v) ethanol in water. The obtained limits of quantification for the …
Separation and identification of piperine and chavicine in black pepper by TLC and GC-MS
2006
Conventional extraction of piperine and its derivatives by stirring the black pepper powder with solvents (ethyl alcohol, chloroform, petroleum ether, diethyl ether, etc.) for 16 to 24 h, or in a Soxhlet device for 16 h, can be replaced by extraction with supercritical fluids (CO 2 , CO + ethanol mixtures) [5, 6], or can be aided by use of microwave irradiation [7]. Separation and identification of the compounds present in pepper (essential oils, alkaloids, etc.) has been achieved by gas chromatography combined with mass spectrometry [8] and by thin-layer chromatography [9, 10]. C. Marutoiu, M.I. Moise, Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry, and E…