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Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.)

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Abstract

In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding minimally damaged the lipid, moisture, crude protein, starch, non-volatile ether extract, piperine, essential oil and the typical pepper essential oil compounds of the spices. The pulverizing methods and storage significantly affected the compositions of the fatty acid in the peppers, except for palmitic acid and lignoceric acid. The amino acid contents and the thermo-gravimetric analysis curve were hardly influenced by the grinding techniques. The use of cryogenic grinding to prepare pepper ensured the highest quality of pepper products. Regardless of grinding technique, the values of moisture, piperine, unsaturated fatty acids, essential oil, monoterpenes, and the absolute concentrations of typical pepper essential oil constituents (except caryophyllene oxide) decreased, whereas the amino acid, lipid, protein, starch, and non-volatile ether extract content as well as the thermal properties were insignificantly changed after storage at 4 °C for 6 months.

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Abbreviations

BPCM:

Black pepper ground by cryogenic grinding

BPHM:

Black pepper ground by hammer milling

WPCM:

White pepper ground by cryogenic grinding

WPHM:

White pepper ground by hammer milling

GPCM:

Green pepper ground by cryogenic grinding

GPHM:

Green pepper ground by hammer milling

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Acknowledgements

The authors gratefully acknowledge the state-operated Dongchang farm in Hainan, China for providing black, white and green peppercorns, and acknowledge Mr. Huang and Mr. Shao at National Institute of Metrology P.R. China for providing the cryogenic grinding and hammer milling for the study. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Correspondence to Fankui Zeng.

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Liu, H., Zheng, J., Liu, P. et al. Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.). J Food Sci Technol 55, 2130–2142 (2018). https://doi.org/10.1007/s13197-018-3128-8

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