Newerli-Guz Joanna, Śmiechowska Maria
Department of Quality Management, Gdynia Maritime University, Morska 83, 81-225 Gdynia, Poland.
Foods. 2022 Sep 7;11(18):2746. doi: 10.3390/foods11182746.
The aim of this study is to present the benefits and risks associated with the consumption of black pepper and cinnamon, which are very popular spices in Poland. The article presents the current state of knowledge about health properties and possible dangers, such as liver damage, associated with their consumption. The experimental part presents the results of the research on the antioxidant properties against the DPPH radical, which was 80.85 ± 3.84-85.42 ± 2.34% for black pepper, and 55.52 ± 7.56-91.87 ± 2.93% for cinnamon. The total content of polyphenols in black pepper was 10.67 ± 1.30-32.13 ± 0.24 mg GAE/g, and in cinnamon 52.34 ± 0.96-94.71 ± 3.34 mg GAE/g. In addition, the content of piperine and pepper oil in black pepper was determined, as well as the content of coumarin in cinnamon. The content of piperine in the black pepper samples was in the range of 3.92 ± 0.35-9.23 ± 0.05%. The tested black pepper samples contained 0.89 ± 0.08-2.19 ± 0.15 mL/100 g d.m. of essential oil. The coumarin content in the cinnamon samples remained in the range of 1027.67 ± 50.36-4012.00 ± 79.57 mg/kg. Taking into account the content of coumarin in the tested cinnamon samples, it should be assumed that the majority of cinnamon available in Polish retail is (L.) J. Presl.
本研究的目的是介绍在波兰非常受欢迎的香料黑胡椒和肉桂食用所带来的益处和风险。本文阐述了有关其健康特性以及食用可能带来的危险（如肝脏损伤）的当前知识状况。实验部分展示了针对DPPH自由基的抗氧化性能研究结果，黑胡椒的该性能为80.85±3.84 - 85.42±2.34%，肉桂为55.52±7.56 - 91.87±2.93%。黑胡椒中多酚的总含量为10.67±1.30 - 32.13±0.24毫克没食子酸当量/克，肉桂中为52.34±0.96 - 94.71±3.34毫克没食子酸当量/克。此外，还测定了黑胡椒中胡椒碱和胡椒油的含量以及肉桂中香豆素的含量。黑胡椒样品中胡椒碱的含量在3.92±0.35 - 9.23±0.05%范围内。测试的黑胡椒样品含有0.89±0.08 - 2.19±0.15毫升/100克干物质的精油。肉桂样品中香豆素的含量在1027.67±50.36 - 4012.00±79.57毫克/千克范围内。考虑到测试肉桂样品中的香豆素含量，应该认为波兰零售市场上的大多数肉桂是 （L.）J. Presl。
