Department of Chemistry, Universidade Federal do Espírito Santo, Av. Fernando Ferrari, 514, Goiabeiras, Vitória, Espírito Santo, Brazil.
Department of Research and Development, Tommasi Ambiental, R. Arara Azul, 187, Novo Horizonte, Serra, Espírito Santo, Brazil.
Food Chem. 2022 Oct 1;390:133148. doi: 10.1016/j.foodchem.2022.133148. Epub 2022 May 6.
This study aimed to evaluate the piperine content, essential oil composition, and multi-elemental composition of black pepper samples according to different drying methods and harvest season. Differences in essential oil composition and B, Ca, K, Mg, and S were noted according to sampling campaign, indicating secondary metabolism plant alterations. Mechanical drying resulted in essential oil composition changes due to high temperature exposure during processing. Increases in Fe and Cr contents when employing mechanical dryers with direct heating were also observed, due to direct contact with metallic structures and particulate material from the burning process. The As and Pb contents of several samples were higher than the maximum permissible limits, reaching 0.46 and 0.56 mg kg, respectively, thus surpassing legislation safety limitations for human consumption.
本研究旨在根据不同的干燥方法和收获季节评估黑胡椒样品的胡椒碱含量、精油成分和多种元素组成。根据采样活动，精油成分和 B、Ca、K、Mg 和 S 的差异表明植物的次生代谢发生了变化。机械干燥由于加工过程中高温暴露，导致精油成分发生变化。采用直接加热的机械干燥器时，Fe 和 Cr 的含量也会增加，这是由于与金属结构和燃烧过程中的颗粒物质直接接触所致。几个样品的 As 和 Pb 含量高于最大允许限量，分别达到 0.46 和 0.56mgkg，超过了人类消费的立法安全限制。
