COMPARATIVE ANALYSIS OF THE CHEMICAL COMPOSITION AND PROPERTIES OF SPICE EXTRACTS 1. BLACK PEPPER (PIPER NIGRUM L.)

Kirisheva Gergana; Balev Desislav; Atanasova Teodora; Djurkov Todor; Kakalova Miroslava; Blazheva Denica

Kirisheva Gergana PhD Student, Bulgaria, Plovdiv, Department of Meat and Fish Technology, University of Food Technologies
Balev Desislav Assoc. Professor PhD, Bulgaria, Plovdiv, Department of Meat and Fish Technology, University of Food Technologies
Atanasova Teodora Assoc. Professor PhD, Bulgaria, Plovdiv, Department of Essential Oils, University of Food Technologies
Djurkov Todor Assoc. Professor PhD, Bulgaria, Plovdiv, Department of Essential Oils, University of Food Technologies
Kakalova Miroslava Assoc. Professor PhD, Bulgaria, Plovdiv, Department of Analytical Chemistry, University of Food Technologies
Blazheva Denica Assoc. Professor PhD, Bulgaria, Plovdiv, Department of Microbiology, University of Food Technologies

Keywords: Black pepper, chemical composition, antimicrobial and antioxidant activities

Abstract

The aim of this study was to compare the chemical composition, antioxidant and antimicrobial activities of a freon extract (extraction with C2H2F4 (1,1,1,2-tetrafluoroethane)) and a dry encapsulated extract from black pepper (Piper Nigrum L.). The chemical composition was analyzed using GC/MS and the main compounds (concentration higher than 3 %) of the extracts were limonene (23.53 % and 19.07 %, respectively), β-caryophyllene (22.59 % and 18.79 %, respectively) and sabinene (18.18 % and 12.18 % respectively). The studied extracts demonstrated antioxidant activity against DPPH radical and antimicrobial activity against Gram-positive and Gram-negative bacteria.

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