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The amount of piperine varies from 1–2% in long pepper, to 5–10% in commercial white and black peppers. [6] [7] Piperine can also be prepared by treating the solvent-free residue from a concentrated alcoholic extract of black pepper with a solution of potassium hydroxide to remove resin (said to contain chavicine, an isomer of piperine). [7]
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about 5 mm (0.20 in) in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed.
Sabinene is one of the chemical compounds that contributes to the spiciness of black pepper and is a major constituent of carrot seed oil. It also occurs in tea tree oil at a low concentration. It is also present in the essential oil obtained from nutmeg, [3] Laurus nobilis, and Clausena anisata.
Piperidine is an organic compound with the molecular formula (CH 2) 5 NH. This heterocyclic amine consists of a six-membered ring containing five methylene bridges (–CH 2 –) and one amine bridge (–NH–). It is a colorless liquid with an odor described as objectionable, typical of amines. [6]
Naga Viper pepper, Bhut Jolokia Pepper, Carolina Reaper, Trinidad Moruga Scorpion; some of the world's most capsaicin-rich fruits Piperine the active flavor chemical in black pepper List of capsaicinoids
Piperazines were originally named because of their chemical similarity with piperidine, part of the structure of piperine in the black pepper plant (Piper nigrum). [5] The -az- infix added to "piperazine" refers to the extra nitrogen atom, compared to piperidine.
Safrole is the principal component of brown camphor oil made from Ocotea pretiosa, [4] a plant growing in Brazil, and sassafras oil made from Sassafras albidum.. In the United States, commercially available culinary sassafras oil is usually devoid of safrole due to a rule passed by the U.S. FDA in 1960.
Piperonal can be prepared by the oxidative cleavage of isosafrole or by using a multistep sequence from catechol or 1,2-methylenedioxybenzene.Synthesis from the latter chemical is accomplished through a condensation reaction with glyoxylic acid followed by cleaving the resulting α-hydroxy acid with an oxidizing agent.