Open AccessDetermination of Piperine contents in pepper in Kon Tum province by UV-Vis spectroscopy method
Author(s) -
Le Kim Phung Nguyen,
AUTHOR_ID,
Thị Hồng Nguyễn,
Tran Kim Tien Nguyen,
Ngoc Phuong Nguyen,
Quang Minh Bui,
Minh Tuan Le,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID
Publication year - 2022
Publication title -
tạp chí khoa học và công nghệ việt nam (b, online) (vietnam journal of science and technology - most)/tạp chí khoa học và công nghệ việt nam (điện tử)/tạp chí khoa học và công nghệ việt nam (b, print) (vietnam journal of science and technology - most)
Language(s) - English
Resource type - Journals
eISSN - 2615-9759
pISSN - 1859-4794
DOI - 10.31276/vjst.64(1).05-09
Subject(s) - piperine , pepper , repeatability , piper , chemistry , extraction (chemistry) , horticulture , chromatography , food science , traditional medicine , medicine , biology , organic chemistry
Piperine is the most major alkaloid in pepper. It plays an important role in determining the value of pepper. Piperine content was extracted by the Soxhlet extraction method for 3.5 hours and measured at 343 nm by an UV-Vis molecular absorption spectrophotometer. After surveying, the repeatability of green and black pepper samples was from 1.76 to 2.07% and from 3.79 to 4.85%, respectively, and the laboratory’s reproducibility was from 2.0 to 2.24% for green pepper and from 3.81 to 5.48% for black pepper, the recovery was from 87.2 to 91.4% for green pepper and from 84.4 to 89.2% for black pepper. Results showed that the Piperine content in green pepper samples was from 5.23 to 10.2% and 0.77 to 5.31% for black peper.