KANDUNGAN PIPERIN DALAM EKSTRAK BUAH LADA HITAM DAN BUAH LADA PUTIH (Piper nigrum L.) YANG DIEKSTRAKSI DENGAN VARIASI. Please, help me to find this kandungan piper nigrum pdf. I’ll be really very grateful . 98 79 ec pdf printer · pdf conic sections practice · the rats james herbert pdf. The investigation of aroma compounds of the essential oils of dried fruits of black pepper (Piper nigrum) and black and white “Ashanti pepper” (Piper guineense).

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Physicochemical properties of black pepper Piper nigrum starch. Black pepper Piper nigrum is among the most popular spices around the world. Starch is the major component of black pepper. However, little is known about functional properties of this starch. In this study, swelling, solubility, thermal properties, rheology, and enzyme susceptibility of 2 black pepper starches were studied and compared with those of maize starch.

Pepper starch had lower water solubility and swelling power than maize starch. It had higher viscosity during pasting event. In dynamic oscillatory analysis, pepper starch had lower storage modulus. Thermal analysis showed that pepper starch had much higher gelatinization temperatures e. Overall, the differences in the physicochemical properties of the 2 pepper starches are non-significant.

The relationships between structure especially amylopectin internal molecular structure and properties of starch components are highlighted. Tissue culture of black pepper piper nigrum l. Black pepper Piper nigrum L. It is extensively used in Pakistani cuisines and herbal medicines and imported in bulk from neighboring countries. The black pepper vine is generally cultivated by seed because other vegetative propagation methods are slow and time consuming.

Therefore the tissue culture technique is considered more efficient and reliable method for rapid and mass propagation of this economically important plant. The present study was initiated to develop protocol for micro-propagation of black pepper vine. The stem, leaf and shoot tip explants from mature vine were cultured on MS medium supplemented with different concentrations of plant growth regulators 2,4-D, BA, IBA.

Best callus was produced on MS medium with 1. Shoot regeneration was excellent on MS medium with 0. The plantlets formed were rooted best on 1. The rooted plants were transplanted in soil medium and acclimatized in growth room. The plants raised were test planted under the local conditions of Hattar.

Effectiveness and safety of botanical pesticides applied in black pepper Piper nigrum plantations. Black pepper Piper nigrum L is an important commodity of Indonesia, which has been cultivated since the 6th century. Because of this important economic value, proper plant. Peeling by Solid-State Fermentation. White pepper Piper nigrum L. The solid-state method of fermentation can peel pepper in a highly efficient manner and yield high-quality white pepper.

In the present study, we used next-generation sequencing to reveal the dynamic changes in the microbiota during pepper peeling by solid-state fermentation.

kandungan piper nigrum pdf – PDF Files

Based on the correlations among the microbial community, we found that Pseudomonas and Acinetobacter were significantly positively related with A. In view of the microbial functional gene analysis, we found that these three bacteria and fungi were closely related to the production of pectin esterase COG and acetyl xylan esterase COGthe kandunban enzymes for pepper peeling. The present research clarifies the solid-state fermentation method of pepper peeling and piler a theoretical foundation to promote the development of the pepper peeling process and the production of high-quality white pepper.

Analysis of the blackening of green pepper Piper nigrum Linnaeus berries. This paper investigates polyphenol oxidase PPO activity, reduced weight percentage after sun drying, and the changes in colour and appearance of green pepper Piper nigrum Linnaeus berries after blanching and sun drying. Thus, the PPO enzymatic oxidation of polyphenols might not be the only reason for the browning of green pepper berries.


This result is significantly different from that of Variyar, Pendharkar, Banerjeea, and Bandyopadhyay and therefore deserves further study. Black pepperPiper nigrum L. The humid tropical evergreen forest bordering the Malabar Coast Western Ghats is one of the hot spot areas of plant bio-diversity on earth is its center of origin and diversity.

However, the crop faces constraints like rampant fungal and viral diseases, lack of disease free planting material, hence biotechnological tools can be utilized to address these problems and strides have been made successfully. The standardization of micropropagation, somatic embryogenesis, in vitro conservation, protoplast isolation, and genetic transformation protocols are described here.

The protocols could be utilized to achieve similar goals in the related species of Piper too. Studies on the interactions of Meloidogyne incognita, Radopholus similis and Fusarium solani on black pepper Piper nigrum L. This study on the interactions between various cultivars of the black pepper plant Piper nigrum L. Directory of Open Access Journals Sweden. Full Text Available This paper reviews the role of Natural Farming as an ecological farming method to produce organically grown food of safe and high quality and at the same time improve soil quality and soil health.

Currently, there is a dearth of information on the effects of Natural Farming approach on black pepper farms particularly in Sarawak, Malaysia. Previous studies on other crops had indicated positive outcome using the Natural Farming method. Thus, this paper discusses the essential role of effective microorganisms in Natural Farming and their potential in pepper cultivation. Through the action of effective microorganisms, this approach should be able to transform a degraded soil ecosystem into one that is fertile and has high nutrients availability.

The mixed culture of effective microorganisms applied must be mutually compatible and coexist with one another to ensure its favorable establishment and interaction in the soil. Therefore, it is anticipated that introducing Natural Farming in black pepper cultivation can enhance the predominance of effective microorganisms in the soil, which in turn could lead to promising growth and yield of the crop.

Application of microwaves for microbial load reduction in black pepper Piper nigrum L. The present study investigates the use of microwave MW radiation for microbial load reduction in black pepper and analyses the effect on quality. Black pepper was exposed to MWs at two different power levels and W at an intensity of 40 W g -1 for different time intervals min and moisture content and g kg -1 on a wet basis.

The exposure of black pepper to MWs at W for The retention of volatile oil, piperine and resin was These results suggest that MW heating can be effectively used for microbial load reduction of black pepper without a significant loss in product quality. Growth and survival of Salmonella in ground black pepper Piper nigrum. The aw threshold for growth was determined to be 0. At high relative humidity, aw increased to approximately 0.

Results of this study indicate Salmonella can readily grow at permissive aw in ground black pepper and may persist for an extended period of time under typical storage conditions. Published by Elsevier Ltd. Structural and sensory characterization of key pungent and tingling compounds from black pepper Piper nigrum L.

To gain a more comprehensive knowledge on whether, besides the well-known piperine, other compounds are responsible for the pungent and tingling oral impression imparted by black pepperan ethanol extract prepared from black pepper Piper nigrum L. Sensory studies by means of a modified half-tongue test revealed recognition thresholds ranging from 3. Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper Piper nigrum.

Essential oil and oleoresins ethanol and ethyl acetate of Piper nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about The major component of both ethanol and ethyl acetate oleoresins was found to contain piperine The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid.


Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole BHA and butylated hydroxytoluene BHT but lower than that of propyl gallate PG. In addition, their inhibitory action by FTC method, scavenging capacity by DPPH 2,2′-diphenylpicrylhydrazyl radicaland reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.

Development of dielectric barrier discharge for reducing microbial contamination in pepper Piper nigrum and sesame Sesamum indicum Linn. This research is designed to determine the efficacy of DBD plasma to reduce the microbial contamination of pepper and sesame powder.

The AC high voltage power supply was used with voltages of up to 20 kV and the frequency of 5. The gap of DBD electrodes was set at 5 mm. In raw initial samples, the total aerobic count of pepper Piper nigrum was found at quite a high level at 5. Coliform bacteria was also found in both the sesame Sesamum indicum Linn.

Both kinds of samples were treated with plasma for 2, 4, 6 and 10 minutes. Results indicated that plasma treatment at minutes reduced the total aerobic count of pepper allowed to achieve the acceptable microbial level for spices. Until cultivation of pepper P. High demands after and restricted use of “burnt earth” compelled farmers to abandon the application of this traditional fertilizer. Instead, “fool proof” manufactured fertilizers. Os tratamentos empregados no ensaio foram: The black pepper fruits are largely used in culinary for its aroma but also useful for cosmetics, insect control and for its medicinal properties.

Grafting has been used for propagation due to the period six months and irregular seed germination. Inhibitory effects of black pepper Piper nigrum extracts and compounds on human tumor cell proliferation, cyclooxygenase enzymes, lipid peroxidation and nuclear transcription factor-kappa-B.

Black pepper Piper nigrum and hot pepper Capsicum spp. Although hot Capsicum spp. In this study, we have evaluated the antioxidant, anti-inflammatory and anticancer activities of extracts and compounds from black pepper by using proinflammatory transcription factor NF-kappaB, COX-1 and -2 enzymes, human tumor cell proliferation and lipid peroxidation LPO.

The capsaicinoids, the alkylamides, isolated from the hot pepper Scotch Bonnet were also used to compare the bioactivities of alkylamides and piperine from black pepper.

kandungan piper nigrum pdf

All compounds derived from black pepper suppressed TNF-induced NF-kappaB activation, but alkyl amides, compound 4 from black pepper and 5 from hot pepperwere most effective. The human cancer cell proliferation inhibitory activities of piperine and alklyl amides in Capsicum and black pepper were dose dependant. Overall, these results suggest that black pepper and its constituents like hot pepper pi;er, exhibit anti-inflammatory, antioxidant and anticancer activities.

Studies on the effects of phosphine on Salmonella enterica serotype Enteritidis in culture medium and in black pepper Piper nigrum. The effect of phosphine on Salmonella enterica serotype Enteritidis inoculated in culture medium and in black pepper grains Piper nigrumas well as on the reduction of the microbial load of the dried and moisturized product, was verified. The postfumigation effect was verified in inoculated samples with landungan. However, the colonies showed reductions in size and atypical coloration as the phosphine concentration increased.