Enzymatic retting of Piper nigrum L. using commercial Pectinase (Peelzyme)

Dayang Syahreeny Bt Abang Mustafa, Azham Bin Zulkharnain, Awang Ahmad Sallehin B.Awang Husaini

Research output: Contribution to journalArticle


White peppers produced from Piper nigrum L. retted with different concentration of commercial pectinase (PeelZyme) and blanching treatment in hot water were compared. The effects of these treatments on surface morphology and piperine content of white berries was studied. PeelZyme at the concentration of 500 ppm successfully produced white berries after 5 days. However, white berries retted with PeelZyme at the concentration of 500 ppm without blanching gave the best surface morphology but there was a reduction in the piperine content by 3.04%. Blanching in hot water resulted in reduction of surface quality but an increase of piperine content up to 40% was obtained.

Original languageEnglish
Pages (from-to)360-364
Number of pages5
JournalJournal of Chemical and Pharmaceutical Sciences
Issue number2
Publication statusPublished - 2015 Apr 1
Externally publishedYes



  • Morphology
  • PeelZyme
  • Piperine
  • White berries

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Pharmacology
  • Pharmaceutical Science

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