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Effect of berry maturation on some chemical constituents of black, green and white pepper ( Piper nigrum L. ) from three cultivars
Author(s) -
RATHNAWATHIE M.,
BUCKLE K. A.
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb00360.x
Subject(s) - cultivar , piperine , piper , pepper , berry , starch , chemistry , ether , chemical composition , food science , horticulture , botany , biology , organic chemistry
Summary The accumulation pattern of three commercially important constituents (starch, nonvolatile ether extract and piperine) in black, green and white pepper products of a local Sri Lankan cultivar has been compared with that for the Panniyur and Kuching cultivars introduced from India and Sarawak respectively. The local cultivar contained a higher level of starch and lower levels of non‐volatile ether extract and piperine than the other two cultivars. The local cultivar has a composition satisfactory for its use in the whole berry form or for processing into a powdered spice.