Sequential Microwave-Ultrasound-Assisted Extraction for Isolation of Piperine from Black Pepper (<Emphasis Type="Italic">Piper nigrum</Emphasis> L.)

Piperine is the natural bioactive component of black pepper (Piper nigrum L.) with several astounding therapeutic properties. In this study, sequential microwave-ultrasound-assisted extraction approach was used for isolation of piperine from black pepper. The effect of various factors such as extraction solvent, particle size of pepper, solvent to solid ratio, microwave power and time and ultrasound temperature and time on the extraction yield of piperine was considered. The maximum extraction yield was 46.6 mg piperine/g pepper which was obtained using ethanol as solvent at the particle size of 0.15 mm, solvent to solid ratio of 20:1, microwave power of 100 W for 1 min, and ultrasound temperature of 50 ^° C for 30 min. This extraction yield was higher than those obtained by Soxhlet (39.1 mg/g), microwave-assisted (38.8 mg/g) and ultrasound-assisted (37.0 mg/g) extractions. The purity of the extracted piperine was 81.4% as determined by HPLC analysis. The FTIR and UV-vis analyses confirmed that the structure of piperine remained intact after extraction and purification which is very important for medicinal applications.     

Black pepper and its pungent principle-piperine: a review of diverse physiological effects

Black pepper (Piper nigrum) is one of the most widely used among spices. It is valued for its distinct biting quality attributed to the alkaloid, piperine. Black pepper is used not only in human dietaries but also for a variety of other purposes such as medicinal, as a preservative, and in perfumery. Many physiological effects of black pepper, its extracts, or its major active principle, piperine, have been reported in recent decades. Dietary piperine, by favorably stimulating the digestive enzymes of pancreas, enhances the digestive capacity and significantly reduces the gastrointestinal food transit time. Piperine has been demonstrated in in vitro studies to protect against oxidative damage by inhibiting or quenching free radicals and reactive oxygen species. Black pepper or piperine treatment has also been evidenced to lower lipid peroxidation in vivo and beneficially influence cellular thiol status, antioxidant molecules and antioxidant enzymes in a number of experimental situations of oxidative stress. The most far-reaching attribute of piperine has been its inhibitory influence on enzymatic drug biotransforming reactions in the liver. It strongly inhibits hepatic and intestinal aryl hydrocarbon hydroxylase and UDP-glucuronyl transferase. Piperine has been documented to enhance the bioavailability of a number of therapeutic drugs as well as phytochemicals by this very property. Piperine's bioavailability enhancing property is also partly attributed to increased absorption as a result of its effect on the ultrastructure of intestinal brush border. Although initially there were a few controversial reports regarding its safety as a food additive, such evidence has been questionable, and later studies have established the safety of black pepper or its active principle, piperine, in several animal studies. Piperine, while it is non-genotoxic, has in fact been found to possess anti-mutagenic and anti-tumor influences.     

Enhanced extraction of oleoresin from Piper nigrum by supercritical carbon dioxide using ethanol as a co‐solvent and its bioactivity profile

Pepper oleoresin was extracted using supercritical fluid extraction (SCF) from Piper nigrum berries. The conditions for maximum extraction of piperine were arrived at by calculating the solubility parameters of piperine and carbon dioxide using the Hildebrandt solubility equation. The effect of entrainers such as methanol, ethanol, and acetone was evaluated using theoretical modeling. The results predicted therefrom were validated experimentally. SCF at 250 bar/50 °C/60 min gave maximum relative extraction of 61.7 and 87.61% of oleoresin and piperine, while addition of 30% (vol/wt) ethanol as co‐solvent enhanced the yield to 95.9 and 184.7% under similar conditions of SCF extraction as compared to ethanol extraction for 6 hr. The oleoresins obtained showed comparable antioxidant, anti‐inflammatory, and antimicrobial activities with their respective controls. Hence SCF extraction of pepper using ethanol as a co‐solvent promises a rapid and enhanced recovery of oleoresin and its constituents with a good bioactivity profile.

Practical applications

Although SCF is a promising alternative for extraction of spice oleoresins, high cost of operation limits the use of this technology. In this work, process intensification of SCF extraction of black pepper lead to one step extraction and purification, along with high yield of oleoresin and the principle component piperine, eventually decreasing the cost of production. Thus, the highly concentrated SCF extracted oleoresins can have better replacement value for whole spices and better distribution in food and pharmaceutical sector.     

胡椒碱不同提取方法的比较研究

研究不同提取方法对白胡椒中胡椒碱含量测定的影响。利用紫外分光光度法测定胡椒碱含量,在单因素试验基础上进行优化,得到各种方法的最佳工艺参数,超声法、酶法、超声辅助酶法的提取率可分别达到5.798%、5.286%、6.439%,说明超声辅助酶法对胡椒碱提取效果最优。     

Synthesis and Characterization of Nano‐Encapsulated Black Pepper Oleoresin using Hydroxypropyl Beta‐Cyclodextrin for Antioxidant and Antimicrobial Applications

Previous studies have reported antimicrobial and antioxidant activity of black pepper oleoresin which is associated to its phenolic compounds and piperine. The ability of cyclodextrins to form an inclusion complex with a guest molecule could improve black pepper oleoresin application, bioavailability, and stability in foods. Hydroxypropyl beta‐cyclodextrin (HPBCD) inclusion complex with black pepper olereosin were synthesized using the kneading method and characterized for its physico‐chemical properties and its antioxidant and antimicrobial activities. Inclusion complex size was 103.9 ± 7.6 nm and indicated to be a polydisperse system. The entrapment efficiency was 78.3 ± 3.6%, which suggests that other constituents in black pepper oleoresin have higher affinities for HPBCD than piperine (major compound in black pepper oleoresin). Thermograms showed the disappearance of oxidation peaks of black pepper oleoresin, proving complex formation with HPBCD. Phase solubility results indicated 1:1 stoichiometric inclusion complex formation and an increase of black pepper oleoresin aqueous solubility with HPBCD concentration. Nano‐encapsulation with HPBCD did not affect (P > 0.05) total phenolic content; however, it enhanced (P < 0.05) black pepper oleoresin antioxidant activity. Black pepper oleoresin and its inclusion complex were analyzed for their antimicrobial activity against Escherichia coli K12 and Salmonella enterica serovar Typhimurium LT2. Both free and encapsulated black pepper oleoresin effectively inhibited bacterial growth within the concentration range tested. Black pepper oleoresin encapsulated in HPBCD was able to inhibit Salmonella at lower (P < 0.05) concentrations than its corresponding free extract. Therefore, black pepper oleoresin‐HPBCD nanocapsules could have important applications in the food industry as antimicrobial and antioxidant system.     

Influence of dietary spices – Black pepper,red pepper and ginger on the uptake of β-carotene by rat intestines

In view of the wide-spread deficiency of vitamin A in populations dependent on plant foods, it is desirable to improve bioavailability of β-carotene. Specific dietary spices may alter the ultrastructure and permeability characteristics of intestines. Few common spices were studied here for their possible influence on intestinal absorption of β-carotene by examining its uptake by the intestines from rats fed black pepper, red pepper, ginger, piperine and capsaicin. Higher in vitro absorption of β-carotene in the intestines was evidenced in all spice-fed animals. Dietary piperine and ginger increased the uptake of β-carotene by 147% and 98%, respectively. While increase in absorption was 59% and 27% in black pepper and red pepper fed animals, respectively, dietary capsaicin increased the same by 50%. Thus, significantly enhanced intestinal uptake of β-carotene as a result of consumption of pungent spices was evidenced, which could form a food based strategy to possibly reduce vitamin A deficiency.     

Effect of black pepper and piperine on bile secretion and composition in rats

The influence of black pepper (Piper nigrum L.) and its active principle, piperine on the secretion and composition of bile was investigated in the rat. They were administered by gavage (black pepper at 250 or 500 mg and piperine at 12.5 or 25 mg/kg body wt.) or fed in the diet for 4 weeks (black pepper at 0.2 and 0.4%, piperine at 0.01 and 0.02%). The lower dose by gavage of black pepper caused an increase in bile solids while with other treatments bile secretion or dry matter in bile was not changed. Dietary feeding of black pepper caused an increase in bile flow with a concomitant decrease in bile solids -- a hydrocholagoguic effect. Cholesterol and bile acid output were not affected by black pepper or piperine at either level irrespective of the mode of administration; in contrast, the secretion of uronic acids in bile was enhanced by both levels of pepper as also of piperine indicating possible excretion of some of the components of black pepper or of piperine as glucuronides.     

Advances in smart delivery of food bioactive compounds using stimuli-responsive carriers: Responsive mechanism,contemporary challenges,and prospects

Many important food bioactive compounds are plant secondary metabolites that have traditional applications for health promotion and disease prevention. However, the chemical instability and poor bioavailability of these compounds represent major challenges to researchers. In the last decade, therefore, major impetus has been given for the research and development of advanced carrier systems for the delivery of natural bioactive molecules. Among them, stimuli-responsive carriers hold great promise for simultaneously improving stability, bioavailability, and more importantly delivery and on-demand release of intact bioactive phytochemicals to target sites in response to certain stimuli or combination of them (e.g., pH, temperature, oxidant, enzyme, and irradiation) that would eventually enhance therapeutic outcomes and reduce side effects. Hybrid formulations (e.g., inorganic–organic complexes) and multi-stimuli-responsive formulations have demonstrated great potential for future studies. Therefore, this review systematically compiles and assesses the recent advances on the smart delivery of food bioactive compounds, particularly quercetin, curcumin, and resveratrol through stimuli-responsive carriers, and critically reviews their functionality, underlying triggered-release mechanism, and therapeutic potential. Finally, major limitations, contemporary challenges, and possible solutions/future research directions are highlighted. Much more research is needed to optimize the processing parameters of existing formulations and to develop novel ones for lead food bioactive compounds to facilitate their food and nutraceutical applications.     

Antioxidant and antimicrobial activities of various solvent extracts,piperine and piperic acid from Piper nigrum

Black pepper (Piper nigrum L.) has long been regarded as a spice added to many foods and it is also considered as a medicinal plant. The predominant compound obtained from ethanolic extract of P. nigrum, the piperine, was purified and identified by HPLC, ¹³C NMR and by FT-IR analysis. Piperic acid was synthesized by alkaline hydrolysis of the purified piperine. The antioxidant and the antibacterial activities of different solvent extracts from P. nigrum and purified piperine and piperic acid were determined by using various in vitro tests. In all ours experiments, synthesized piperic acid was found to have the highest antioxidant power and was the most effective with the minimum inhibitory concentration (<325 μg/ml) against all strains tested. This comparative report indicates that these compounds, piperine and piperic acid, could be used as natural antioxidant and antibacterial agents in both food preservation and human health.     

Effect of Piperine,a Major Component of Black Pepper,on the Intestinal Absorption of Fexofenadine and Its Implication on Food–Drug Interaction

ABSTRACT: The present study aimed to investigate the effect of piperine, a major component of black pepper, on the oral exposure of fexofenadine in rats. Pharmacokinetic parameters of fexofenadine were determined in rats following an oral (10 mg/kg) or intravenous (5 mg/kg) administration of fexofenadine in the presence and absence of piperine (10 or 20 mg/kg, given orally). Compared to the control group given fexofenadine alone, the combined use of piperine increased the oral exposure (AUC) of fexofenadine by 180% to 190% while there was no significant change in C_max and T_1/2 of fexofenadine in rats. The bioavailability of fexofenadine was increased by approximately 2-folds via the concomitant use of piperine. Furthermore, T_max tends to be increased which might be attributed to the delayed gastric emptying in the presence of piperine. In contrast, piperine did not alter the intravenous pharmacokinetics of fexofenadine, implying that piperine may increase mainly the gastrointestinal absorption of fexofenadine rather than reducing hepatic extraction. In conclusion, piperine significantly enhanced the oral exposure of fexofenadine in rats likely by the inhibition of P-glycoprotein-mediated cellular efflux during the intestinal absorption, suggesting that the combined use of piperine or piperine-containing diet with fexofenadine may require close monitoring for potential drug–diet interactions.     

Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility,bioavailability, anti-inflammatory,and antimicrobial activities

ABSTRACT

Natural bioactive compounds isolated from several aromatic plants have been studied for centuries due to their unique characteristics that carry great importance in food, and pharmaceutical, and cosmetic industries. For instance, several beneficial activities have been attributed to some specific compounds found in Thymus such as anti-inflammatory, antioxidant, antimicrobial, and antiseptic properties. Moreover, these compounds are classified as Generally Recognized as Safe (GRAS) which means they can be used as an ingrident of may food producs. Conventional extraction processes of these compounds and their derived forms from thyme leaves are well established. Hoewever, they present some important drawbacks such as long extraction time, low yield, high solvent consumption and degradation thermolabile compounds. Therefore, innovative extraction techniques such as ultrasound, microwave, enzyme, ohmic and heat-assisted methods can be useful strategies to enhance the exytraction yield and to reduce processing temperature, extraction time, and energy and solvent consumption. Furthermore, bioaccessibility and bioavailability aspects of these bioactive compounds as well as their metabolic fates are crucial for developing novel functional foods. Additionally, immobilization methods to improve stability, solubility, and the overall bioavailability of these valuable compounds are necessary for their commercial applications. This review aims to give an overall perspective of innovative extraction techniques to extract the targeted compounds with anti-inflammatory and antimicrobial activities. Moreover, the bioaccessi-bility and bioavailability of these compounds before and after processing discussed. In addition, some of the most important characteristics of thyme and their derived products discussed in this paper.     

Biochanin A: A phytoestrogen with therapeutic potential

BackgroundBiochanin A, a bioactive constituent obtained from Trifolium pratense (red clover) and many other legumes, has drawn considerable attention of researchers in recent years owing to its wide spectrum of pharmacological activities. It exhibits multifaceted biological activities viz. neuroprotective, anticancer, anti-oxidant, anti-inflammatory, osteogenic, anti-hyperglycemic and protective effect on endothelial cell integrity and function. The therapeutic potential of this isoflavone has been explored in various in vitro, in vivo and ex vivo models. However, in vivo evidences are limited due to its low bioavailability.Scope and approachThis review highlights the therapeutic potential of biochanin A along with the methods of its extraction, isolation and identification, and supplemented further with approaches to enhance its bioavailability. The various molecular targets through which it displays different biological roles have also been spotlighted.Key findings and conclusionBiochanin A, a potent molecule exhibits its molecular actions by targeting different phases of cell cycle; various signal transduction pathways involved in cell proliferation, cell differentiation, apoptosis, nuclear factor kappa B (NF-κB), and peroxisome proliferator-activated receptor gamma (PPAR γ). In cancer cells, biochanin A suppresses the activation of Akt and mitogen activated protein kinases (MAPKs) and also increases the expression of estrogen receptors (ERs) in other cellular models. Despite its huge potential, the clinical use of this isoflavone is limited due to its low bioavailability. Various strategies developed to enhance the bioavailability of biochanin A have led to foresee the potential of this promising molecule to increase the health benefits in future.     

Assessment of the N-nitrosopiperidine formation risk from piperine and piperidine contained in spices used as meat product additives

The N-nitrosopiperidine (NPIP) formation in blends of spices and nitrite curing salt was investigated in relation with the piperine and piperidine contents in spices. Firstly, two analytical methods were developed. Piperine was extracted with dichloromethane by means of accelerated solvent extraction (ASE) and determined by high-performance liquid chromatography (HPLC)–diode array detector (λ = 343 nm). A selective hydroextraction of piperidine using ASE and its quantification by HPLC–ELSD was applied. Both methods were sufficiently sensitive and accurate (limit of detection, limit of quantification, and recovery: 0.28, 0.84 μg, and 98.9 ± 2.6 % for piperine, and 5.76, 17.45 μg, and 95.9 ± 2.9 % for piperidine, respectively). Secondly, both compounds were quantified in commercial samples (black and white pepper, paprika, chili pepper, allspice, and nutmeg). The maximum amount of piperine (21.12 mg g^?1) was found in pepper, while the other spices contained only traces. Piperidine was detected mainly in the pepper samples, whereby the highest concentration was found in the white pepper extract (11.42 mg g^?1). Thirdly, during the storage of spices blended with nitrite curing salt, the NPIP content was determined, using a gas chromatograph coupled with a thermal energy analyzer. Against our expectations, no NPIP formation was observed in the curing mixture which contained white pepper extract. This result remains in contrast with the white pepper mixture, in which the NPIP content significantly increased from not detected to 9.80 ± 0.41 ng g^?1 after the 2 months storage period. In conclusion, high amounts of piperine or piperidine in spices do not systematically result in the formation of NPIP, when blended with nitrite curing salt .     

Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea

Piperine is a bio-active compound found in pepper, including Piper nigrum L. and P. longum L. It has a strong, pungent flavour and several pharmacologic benefits. However, the risks of piperine have not yet been characterized. In this study, piperine in black pepper and some selected foods was determined to characterise the risk of exposure to piperine. Piperine in black pepper, curry and noodle was analysed by high-performance liquid chromatography–ultraviolet detection, which was validated through the measurement of performance parameters. The mean concentrations of piperine in black pepper, powdered curry, retorted curry, instant noodle and cup noodle were 4,418, 28, 3.4, 4.3 and 4.2 mg/100 g, respectively. The estimated dietary exposure to piperine was 123.66 μg/kg body weight/day, and the margin of exposure calculated by the no-observed-adverse-effect level of piperine, was 162. The piperine from food does not cause an adverse health effect to the public in Korea.     

高剂量辐照胡椒粉对胡椒碱影响研究

研究发现高剂量辐照胡分时胡椒碱在水和乙醇抽提溶液中是不稳定的，而胡椒粉中的胡椒碱在大于１０ＫＧＹ的辐射下处于稳定状态，高剂量辐照处理黑白胡椒娄，胡椒碱含量无显著性意义变化。     

Resveratrol in Peanuts

Peanuts are important dietary food source of resveratrol with potent antioxidant properties implicated in reducing risk of cancer, cardiovascular and Alzheimer's disease, and delaying aging. Resveratrol is a naturally occurring stilbene phytoalexin phenolic compound produced in response to a variety of biotic and abiotic stresses. This paper is a review of trans-resveratrol and related stilbenes from peanuts—their chemical structures, mechanisms for their biosynthesis, and concentrations in comparison with other major food sources. It will also discuss trans-resveratrol's absorption, bioavailability, and major health benefits; processes to enhance their biosynthesis in peanuts by biotic and abiotic stresses; process optimization for enhanced levels in peanuts and their potential food applications; and methods used for its extraction and analysis.     

Microencapsulation of black pepper oleoresin

Despite of solvent extracted spice oleoresin having many advantages over ground spices, its sensitivity to light, heat and oxygen is a disadvantage. One approach to overcome this is microencapsulation. The present work reports on microencapsulation of black pepper oleoresin by spray-drying, using gum arabic and modified starch as wall materials. The microcapsules were evaluated for the content and stability of volatiles, non-volatiles, total piperine and entrapped piperine for six weeks. Gum arabic offered greater protection to the pepper oleoresin than modified starch, as seen from the t_1/2, time required for a constituent to be reduced to 50% of its initial value.     

Bioavailability of Micronutrients from Plant Foods: An Update

Deficiencies of iron, zinc, iodine and vitamin A are widespread in the developing countries, poor bioavailability of these micronutrients from plant-based foods being the major reason for their wide prevalence. Diets predominantly vegetarian are composed of components that enhance as well as inhibit mineral bioavailability, the latter being predominant. However, prudent cooking practices and use of ideal combinations of food components can significantly improve micronutrient bioavailability. Household processing such as heat treatment, sprouting, fermentation and malting have been evidenced to enhance the bioavailability of iron and β-carotene from plant foods. Food acidulants amchur and lime are also shown to enhance the bioavailability of not only iron and zinc, but also of β-carotene. Recently indentified newer enhancers of micronutrient bioaccessibility include sulphur compound-rich Allium spices—onion and garlic, which also possess antioxidant properties, β-carotene-rich vegetables—carrot and amaranth, and pungent spices—pepper (both red and black) as well as ginger. Information on the beneficial effect of these dietary compounds on micronutrient bioaccessibility is novel. These food components evidenced to improve the bioavailability of micronutrients are common ingredients of Indian culinary, and probably of other tropical countries. Fruits such as mango and papaya, when consumed in combination with milk, provide significantly higher amounts of bioavailable β-carotene. Awareness of the beneficial influence of these common dietary ingredients on the bioavailability of micronutrients would help in devising dietary strategies to improve the bioavailability of these vital nutrients.     

Therapeutic and nutraceutical potential of rosmarinic acid—Cytoprotective properties and pharmacokinetic profile

Rosmarinic acid (RA) is a natural polyphenolic antioxidant derived from many common herbal plants. This compound displays several important biological properties, including anti-inflammatory, antiviral, antibacterial, antidepressant, anticarcionogenic, and chemopreventive properties. The importance of its activities and its possible application in processed foods as a natural antioxidant has reached a new interest levels in recent years. The health effects of this polyphenol depend greatly on both its intakes and bioavailability. This review focuses on the importance of RA as a dietary supplement, and summarizes its pharmacokinetics and metabolism, including the factors that limit its oral bioavailability which leads to a lower therapeutic action. Further experimental investigations are needed to optimize and enhance the oral bioavailability of this natural compound which consequently will help increasing therapeutic efficacy of RA in vivo.