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. 2021 Feb 6;30(2):209-215.
doi: 10.1007/s10068-020-00860-1. eCollection 2021 Feb.

Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea

Joon-Goo Lee  1 , A-Young Kim  2 , Dae-Won Kim  2 , Young-Jun Kim  2
Affiliations

Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea

Joon-Goo Lee et al. Food Sci Biotechnol. .

Abstract

Piperine is a bio-active compound found in pepper, including Piper nigrum L. and P. longum L. It has a strong, pungent flavour and several pharmacologic benefits. However, the risks of piperine have not yet been characterized. In this study, piperine in black pepper and some selected foods was determined to characterise the risk of exposure to piperine. Piperine in black pepper, curry and noodle was analysed by high-performance liquid chromatography-ultraviolet detection, which was validated through the measurement of performance parameters. The mean concentrations of piperine in black pepper, powdered curry, retorted curry, instant noodle and cup noodle were 4,418, 28, 3.4, 4.3 and 4.2 mg/100 g, respectively. The estimated dietary exposure to piperine was 123.66 μg/kg body weight/day, and the margin of exposure calculated by the no-observed-adverse-effect level of piperine, was 162. The piperine from food does not cause an adverse health effect to the public in Korea.

Keywords: Curry; Margin of exposure; No-observed-adverse-effect level; Noodle; Piper nigrum L.

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Figures

Fig. 1
Fig. 1
HPLC chromatogram and spectrum of piperine in a black pepper; b curry, powdered; c curry, retorted; d noodle, instant; e noodle, cup
Fig. 2
Fig. 2
Frequency distribution histogram of piperine for black pepper and its containing products consumed in Korea
See this image and copyright information in PMC

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