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Katedra Towaroznawstwa i Zarządzania Jakością Akademii Morskiej w Gdyni
The results of research on "Piperine content in different types of peper available on Tricity market" conducted by Joanna Newerli - Guz (Newerli-Guz, J. "Piperine content in different types of peper available on Tricity market" Bromatologia i Chemia Toksykologiczna 44.3 (2011).).
Piperine, the main alkaloid from pepper has many health benefits. It determines the characteristic pepper flavour. The content of piperine in black, white, green and coloured pepper (pepper blend) was determined.
It was found that the average content of piperine was compatible with standard regulation, more than 4% of dry mass base. The average content of piperine was the highest in black pepper, and the lowest in coloured pepper. The minimum piperine content was 3.78% for the coloured pepper and the maximum 7.50% for black pepper. The type of pepper statistically had a significant influence on this parameter.
The complete study "Piperine content in different types of peper available on Tricity market" (Joanna Newerli - Guz) in pdf file format:
Newerli-Guz, J. "Piperine content in different types of peper available on Tricity market" Bromatologia i Chemia Toksykologiczna 44.3 (2011).
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| The article "Piperine content in different types of peper available on Tricity market" in other languages | |
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| Zawartość piperyny w różnych rodzajach pieprzu dostępnych na rynku Trójmiasta (Joanna Newerli - Guz) po Polsku: Zawartość piperyny w różnych rodzajach pieprzu dostępnych na rynku Trójmiasta Katedra Towaroznawstwa i Zarządzania Jakością Akademii Morskiej w Gdyni |  |
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“Piperine content in different types of peper available on Tricity market”