Pimenta-do-reino do Espírito Santo: avaliação do teor de piperina, composição do óleo essencial e composição elementar
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Data
2021-09-24
Autores
Vieira, Luiza Valli
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Universidade Federal do Espírito Santo
Resumo
Black pepper (Piper nigrum L.) is one of the most widely consumed and commercialized spices in the world, and it is grown in several tropical regions, mainly Vietnam, Indonesia, Brazil, and India. The evaluation of the quality of black pepper is mainly related to its flavor and odor, as well as the presence of contaminants. The aim of this study was to assess the quality of black pepper in terms of piperine content, essential oil composition, and elemental composition in black pepper samples grown in Espirito Santo (ES), Brazil. The effect of drying type and harvest period was also investigated. For comparison, samples from Ecuador, Vietnam, Malaysia, Indonesia, India, and Sri Lanka were used. To determine the piperine content, an ultrasoundassisted solid-liquid ethanol extraction was performed, and the extract was analyzed by HPLC-DAD, after validation of the methodology. The essential oil of black pepper was extracted using the hydrodistillation method with the aid of a Clevenger apparatus to evaluate its volatile composition. The chromatographic profile was obtained after GC-MS analysis of the distilled material. Finally, the elemental composition was evaluated by drying the samples and then performing an acid decomposition assisted by microwave radiation. The analytes were determined using ICP OES and ICP-MS. It was observed that the harvest period has little influence on the piperine content of black peppers. Campaign 2 (Nov/17), on the other hand, showed changes in the composition of the essential oil as well as a reduction in macronutrients Ca, K, Mg, and S as well as micronutrient B, implying that there was a change in the plant's secondary metabolism during this campaign. Mechanical drying (with direct and indirect fire) caused changes in the composition of the essential oil, which are related to exposure to high temperatures during processing. Furthermore, as a result of direct contact with metallic structures and particulate material from burning, an increase in Fe and Cr was observed in mechanical drying with direct fire. Furthermore, regardless of the type of drying or collection campaign used, As and Pb concentrations were found to be higher than the maximum limits established for some samples, with maximum values of 0.46 and 0.56 mg kg-1 found to be higher than the safe limits for human consumption established by Brazilian legislation. In this study, it was also possible to observe that the samples cultivated in ES have remarkable characteristics when compared to samples from other locations, and it is possible to guarantee the geographic origin of black pepper using the multi-element profile and essential oil composition, as well as the analysis of main components.
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Pimenta-do-reino , efeitos da secagem , variação sazonal , Piperina , composição do óleo essencial , composição elementar