From Berry to Powder: Unveiling the Proximate Composition, Techno-functional Traits, and Characterization of Piper nigrum Linn

Ankita Awari, Mukul Kumar and Sneha Kapoor


Black pepper, a widely popular spice and medicinal plant, has attracted considerable attention for its versatile applications across diverse industries. This abstract presents an exhaustive study on black pepper, encompassing proximate analysis, techno-functional properties, antioxidant analysis, in vitro anti-obesity assay, and characterization using scanning electron microscope (SEM), Fourier transform infrared (FTIR) spectroscopy, high performance liquid chromatography (HPLC), and gas chromatography-mass spectrometry (GC-MS) techniques. Proximate analysis uncovered essential nutritional components within black pepper powder, including moisture content (4.67%), ash content (4.32%), fiber content (6.9%), fat content (4.32%), and protein estimation (14.69%). Techno- functional properties like tap density, bulk density, Hausner’s ratio, angle of repose, and Carr’s ratio were assessed to understand its physical characteristics, particularly for applications in food processing. Phytochemical analysis revealed a rich content of phenolic compounds (6.34% GAE) and flavonoids (3.49%), arousing interest within the pharmaceutical and nutraceutical sectors due to their potential health benefits. Antioxidant potential was evaluated using the DPPH assay (4.23% inhibition), highlighting black pepper’s natural antioxidant properties. Anti-obesity assays showcased promising results, including α-amylase inhibition at different concentrations and glucose inhibition over time, suggesting a potential role in combating obesity-related health issues. Characterization studies using FTIR spectroscopy unveiled several prominent peaks, indicating the presence of functional groups like hydroxyl, methylene, phenyl ring, aromatic ring, organic acid, and nucleic acids. These findings provide valuable insights into black pepper’s chemical composition and functional properties, opening new avenues for its applications. In conclusion, this comprehensive study sheds light on the proximate composition, techno-functional properties, phytochemical content, antioxidant potential, and anti-obesity properties of black pepper. The characterization data using FTIR spectroscopy further enhances our understanding of its chemical profile, contributing significantly to black pepper’s utility in culinary, medicinal, and functional food applications across various industries.

Published on: October 30, 2023
doi: 10.17756/jfcn.2023-s1-024
Citation: Awari A, Kumar M, Kapoor S. 2023. From Berry to Powder: Unveiling the Proximate Composition, Techno-functional Traits, and Characterization of Piper nigrum Linn. J Food Chem Nanotechnol 9(S1): S185-S194.