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

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

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

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

Research output: Contribution to journal › Article › peer-review

Abstract

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 language	English
Pages (from-to)	360-364
Number of pages	5
Journal	Journal of Chemical and Pharmaceutical Sciences
Volume	8
Issue number	2
Publication status	Published - 2015 Apr 1
Externally published	Yes

Keywords

Morphology
PeelZyme
Piperine
White berries

ASJC Scopus subject areas

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

Cite this

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title = "Enzymatic retting of Piper nigrum L. using commercial Pectinase (Peelzyme)",

abstract = "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.",

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AU - Mustafa, Dayang Syahreeny Bt Abang

AU - Zulkharnain, Azham B.

AU - Husaini, Awang Ahmad Sallehin B.Awang

PY - 2015/4/1

Y1 - 2015/4/1

N2 - 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.

AB - 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.

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

Abstract

Keywords

ASJC Scopus subject areas

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