scholarly journals Fungal contamination in dried spices sold in the market of the Porto of Cuiabá-MT

2016 ◽  
Vol 7 (1) ◽  
pp. 149
Author(s):  
Adriana Paiva De Oliveira ◽  
Gevanil Lene Arruda ◽  
José Carlos De Oliveira ◽  
Francisca Graciele Gomes Pedro ◽  
Rosane Hahn ◽  
...  
Keyword(s):  
Filamentous Fungi ◽  
Black Pepper ◽  
Fungal Species ◽  
Piper Nigrum ◽  
Point Of Sale ◽  
Sabouraud Agar ◽  
Bacteria And Fungi ◽  
Rosmarinus Officinalis L ◽  
Penicillium Spp ◽  
Mycelia Sterilia

Condiments are products of natural origin, with or without nutritional value, used in food in order to modify or enhance the flavor. However, these can be contaminated by bacteria and fungi during storage, transport or handling. The aim of this work was to research filamentous fungi in four of the most sold types of dehydrated spices at Port market, Cuiabá-MT: oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.) and black pepper (Piper nigrum L.). For this, 200 g of each spice were acquired and, the collection was done in three periods of time, February, July and December 2014, totaling 12 samples. Fungal species were inoculated with Sabouraud agar with chloramphenicol, with subsequent fungal count and ultrastructure of fungal genera. The basil and black pepper were the spices that had higher fungal count (> 100 CFU / g) and rosemary the lowest score (2.8 x 101 CFU / g). The following were isolated filamentous fungi: Absidia spp; Alternaria spp; Aspergillus spp; Cladosporium spp; Mycelia sterilia; Mucor spp; Paecylomyces spp and Penicillium spp, and the genera Aspergillus was the most frequent (n = 165/67%). The presence of different types of filamentous fungi suggests that the conditions of production, storage and manipulation in the analyzed point of sale are not appropriate, making the spices evaluated susceptible to microbiological contamination.

scholarly journals UV Treatment on Inactivation of Fungal Contamination of Sri Lankan Black Pepper (Piper nigrum) seed and powder

2021 ◽  
pp. 36-41
Author(s):  
Weerasinghe W.A.B.S. ◽  
Amunugoda P.N.R.J.
Keyword(s):  
Black Pepper ◽  
Fungal Species ◽  
Piper Nigrum ◽  
Sri Lankan ◽  
Design Modification ◽  
Powder Samples ◽  
Pepper Powder ◽  
Uv C ◽  
Pepper Seed ◽  
Canopy Type

A study was carried out to test the efficacy of UV- C treatment to decontaminate fungal species in black pepper. After preliminary tests carried out using a UV-C drum, a canopy type UV-C sterilization unit was designed and fabricated. Black pepper seed and powder samples were given 10, 15, and 20 minutes UV- C treatments. Results showed that UV-C canopy is effective on inactivation of yeast and moulds in black pepper seeds complying the international microbiological standard requirements for spices. Improvement of UV-C Design modification have been carrying out to obtain the potential inactivation level by UV-C light for black pepper powder and improve the inactivation level of bacteria in black pepper seed and powder.

Antileishmanial Alkaloids from Black Pepper (Piper nigrum)

Planta Medica ◽  
2011 ◽  
Vol 77 (05) ◽  
Author(s):  
HRW Dharmaratne ◽  
BL Tekwani ◽  
NPD Nanayakkara
Keyword(s):  
Black Pepper ◽  
Piper Nigrum

DETERMINATION OF THE EFFICIENCY AND EFFICACY OF BIO-CHEMICAL FERTILIZER ON THE SOIL, YIELD AND GROWTH PERFORMANCE OF BLACK PEPPER (Piper nigrum L.)

2015 ◽  
Vol 4 (3) ◽  
pp. 460-468
Author(s):  
Yap Chin Ann
Keyword(s):  
Growth Performance ◽  
Nutrient Management ◽  
High Growth ◽  
Black Pepper ◽  
Chemical Fertilizer ◽  
Piper Nigrum ◽  
High Fertility ◽  
Fertility Level ◽  
Area Index ◽  
K 12

The last nutrient management review of black pepper was done in 1968. There is, therefore, a need to develop new technology to improve pepper production and transfer that technology to production site. This experiment was carried out to study the effect of newly developed biochemical fertilizer on some physiological characteristics, yield and soil fertility of pepper. The treatment consisted of T1 (BS): chemical fertilizer (N:12%, P:12%, K:17%); T2 (BK1): biochemical fertilizer F1 N:15%, P:5%, K:14) and T3 (BK2): biochemical fertilizer F2 (N:13%, P:4%, K:12). The biochemical fertilizer F1 out-yielded chemical and biochemical fertilizer F2 by 75.38% and 16.45% respectively with the higher yield being associated with various phonotypical alterations, which are reported here. Significant measureable changes were observed in physiological processes and plant characteristics, such as large leaf area index, more chlorophyll content and high photosynthesis rate coupled with lower transpiration rate in biochemical fertilizer F1(BK1) treatment compared with other treatment. The high fertility level in biochemical fertilizer F1 and biochemical fertilizer F2 (BK2) reflected the important of organic material in improving soil quality. In conclusion, the achieve high growth performance and yield in pepper, chemical fertilizer alone is insufficient whilst combination of organic and inorganic fertilizer with balance nutrient content gave a significant increase in yield and growth of pepper. 

Incidence and molecular characterization of fungi and yeast isolated from cultured catfish and Nile tilapia

2020 ◽  
Vol 21 (3) ◽  
pp. 61-66
Author(s):  
Ola Hashem ◽  
Viola Zaki ◽  
Rawia Adawy
Keyword(s):  
Molecular Characterization ◽  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Clarias Gariepinus ◽  
Fungal Species ◽  
High Rate ◽  
Fish Farms ◽  
Isolation And Identification ◽  
Penicillium Spp

Objective: To study the incidence and seasonal dynamics of different fungi affected freshwater fishes in Lake Manzala with molecular identification of the isolated fungi. Animals: 300 Nile tilapia (Oreochromis niloticus) and 300 catfish (Clarias gariepinus). Design: Descriptive study. Procedures: Random samples of Oreochromis niloticus (O. niloticus) and Clarias gariepinus (C. gariepinus) were collected from Manzala fish farms. Clinical and postmortem examination of fish was applied. Isolation and identification of different fungi were performed by conventional methods. Furthermore, the molecular characterization of isolated fungi was carried out. Results: C. gariepinus had a higher rate of infection with different fungal species than O. niloticus. Aspergillus spp. (Aspergillus niger and Aspergillus flavus) were the most fungal isolated from the examined fishes, followed by Penicillium spp. and Candida albicans. Aspergillus spp were detected in all seasons with a higher rate in summer and spring. A. flavus, A. niger, Penicillium spp. and C.albicans isolates were amplified from both C. gariepinus and O. niloticus at the specified molecular weight using PCR. Conclusion and clinical relevance: Fungal infection affected the fish showing different external and internal lesions, all species of Aspergillus were found in all seasons with a high rate in, hot seasons, summer and spring. The Prevalence of Penicillium and C. albicans were also reported. All fungal isolates were identified on the phenotypic and molecular bases.

scholarly journals Combining Normal/Reversed-Phase HPTLC with Univariate Calibration for the Piperine Quantification with Traditional and Ultrasound-Assisted Extracts of Various Food Spices of Piper nigrum L. under Green Analytical Chemistry Viewpoint

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 732
Author(s):  
Mohammed H. Alqarni ◽  
Prawez Alam ◽  
Ahmed I. Foudah ◽  
Magdy M. Muharram ◽  
Faiyaz Shakeel
Keyword(s):  
Analytical Chemistry ◽  
High Performance ◽  
Black Pepper ◽  
Reversed Phase ◽  
Normal Phase ◽  
Piper Nigrum ◽  
Green Analytical Chemistry ◽  
Pharmaceutical Samples ◽  
Analytical Technique ◽  
Ultrasound Assisted

Due to unavailability of sustainable analytical techniques for the quantitation of piperine (PPN) in food and pharmaceutical samples, there was a need to develop a rapid and sensitive sustainable analytical technique for the quantitation of PPN. Therefore, the current research presents a fast and highly sensitive normal/reversed-phase high-performance thin-layer chromatography (HPTLC) technique with classical univariate calibration for the quantitation of PPN in various food spices of black pepper with traditional (TE) and ultrasound-assisted extracts (UBE) of various food spices of Piper nigrum L. under green analytical chemistry viewpoint. The amount of PPN in TE of four different spices of black pepper—namely BPMH, BPLU, BPSH, and BPPA—was found to be 309.53, 304.97, 282.82, and 232.73 mg g−1, respectively using a sustainable normal-phase HPTLC technique. However, the amount of PPN in UBE of BPMH, BPLU, BPSH, and BPPA was recorded as 318.52, 314.60, 292.41, and 241.82 mg g−1, respectively using a sustainable normal phase HPTLC technique. The greenness of normal/reversed-phase HPTLC technique was predicted using AGREE metric approach. The eco-scale was found to be 0.90, suggested excellent greenness of normal/reversed-phase technique. UBE of PPN was also found to be superior over TE of PPN. Overall, the results of this research suggested that the proposed normal/reversed-phase densitometry technique could be effectively used for the quantitation of PPN in food and pharmaceutical samples.

scholarly journals Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil

2021 ◽  
Vol 22 (2) ◽  
pp. 890
Author(s):  
Luccas M. Barata ◽  
Eloísa H. Andrade ◽  
Alessandra R. Ramos ◽  
Oriel F. de Lemos ◽  
William N. Setzer ◽  
...  
Keyword(s):  
Black Pepper ◽  
Plant Diseases ◽  
Gas Chromatography Mass Spectrometry ◽  
Piper Nigrum ◽  
Volatile Components ◽  
Chemical Compositions ◽  
Multivariate Statistical ◽  
Protein Targets ◽  
Fruit Samples ◽  
Sesquiterpene Hydrocarbons

This study evaluated the chemical compositions of the leaves and fruits of eight black pepper cultivars cultivated in Pará State (Amazon, Brazil). Hydrodistillation and gas chromatography–mass spectrometry were employed to extract and analyze the volatile compounds, respectively. Sesquiterpene hydrocarbons were predominant (58.5–90.9%) in the cultivars “Cingapura”, “Equador”, “Guajarina”, “Iaçará”, and “Kottanadan”, and “Bragantina”, “Clonada”, and “Uthirankota” displayed oxygenated sesquiterpenoids (50.6–75.0%). The multivariate statistical analysis applied using volatile composition grouped the samples into four groups: γ-Elemene, curzerene, and δ-elemene (“Equador”/“Guajarina”, I); δ-elemene (“Iaçará”/“Kottanadan”/“Cingapura”, II); elemol (“Clonada”/“Uthirankota”, III) and α-muurolol, bicyclogermacrene, and cubebol (“Bragantina”, IV). The major compounds in all fruit samples were monoterpene hydrocarbons such as α-pinene, β-pinene, and limonene. Among the cultivar leaves, phenolics content (44.75–140.53 mg GAE·g−1 FW), the enzymatic activity of phenylalanine-ammonia lyase (20.19–57.22 µU·mL−1), and carotenoids (0.21–2.31 µg·mL−1) displayed significant variations. Due to black pepper’s susceptibility to Fusarium infection, a molecular docking analysis was carried out on Fusarium protein targets using each cultivar’s volatile components. F. oxysporum endoglucanase was identified as the preferential protein target of the compounds. These results can be used to identify chemical markers related to the susceptibility degree of black pepper cultivars to plant diseases prevalent in Pará State.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

scholarly journals A report of Meloidogyne javanica on black pepper (Piper nigrum) in Binh Phuoc Province, Vietnam

2020 ◽  
Vol 15 (1) ◽  
Author(s):  
Phong Vũ Nguyễn ◽  
Phong Thanh Nguyễn ◽  
Oanh Thu Thị Võ ◽  
Đôn Đình Lê
Keyword(s):  
Meloidogyne Javanica ◽  
Black Pepper ◽  
Piper Nigrum

scholarly journals Piper nigrum CYP719A37 Catalyzes the Decisive Methylenedioxy Bridge Formation in Piperine Biosynthesis

Plants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 128
Author(s):  
Arianne Schnabel ◽  
Fernando Cotinguiba ◽  
Benedikt Athmer ◽  
Thomas Vogt
Keyword(s):  
Ferulic Acid ◽  
Functional Expression ◽  
Black Pepper ◽  
Amide Bond ◽  
Chain Elongation ◽  
Piper Nigrum ◽  
Yeast Saccharomyces Cerevisiae ◽  
Bridge Formation ◽  
Phylogenetic Origin ◽  
Catalyzed Reactions

Black pepper (Piper nigrum) is among the world’s most popular spices. Its pungent principle, piperine, has already been identified 200 years ago, yet the biosynthesis of piperine in black pepper remains largely enigmatic. In this report we analyzed the characteristic methylenedioxy bridge formation of the aromatic part of piperine by a combination of RNA-sequencing, functional expression in yeast, and LC-MS based analysis of substrate and product profiles. We identified a single cytochrome P450 transcript, specifically expressed in black pepper immature fruits. The corresponding gene was functionally expressed in yeast (Saccharomyces cerevisiae) and characterized for substrate specificity with a series of putative aromatic precursors with an aromatic vanilloid structure. Methylenedioxy bridge formation was only detected when feruperic acid (5-(4-hydroxy-3-methoxyphenyl)-2,4-pentadienoic acid) was used as a substrate, and the corresponding product was identified as piperic acid. Two alternative precursors, ferulic acid and feruperine, were not accepted. Our data provide experimental evidence that formation of the piperine methylenedioxy bridge takes place in young black pepper fruits after a currently hypothetical chain elongation of ferulic acid and before the formation of the amide bond. The partially characterized enzyme was classified as CYP719A37 and is discussed in terms of specificity, storage, and phylogenetic origin of CYP719 catalyzed reactions in magnoliids and eudicots.

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