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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(2): 209-215
Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea
Joon-Goo Lee1 • A.-Young Kim2 • Dae-Won Kim2 • Young-Jun Kim2
1 Food Standard Division, Ministry of Food and Drug Safety, Osong-eup, Cheongwon-gun, Cheongju 28159, South Korea 2 Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, South Korea
ABSTRACT
Piperine is a bio-active compound found in pepper, including Piper nigrum L. and P. longum L. It has a strong, pungent flavour and several pharmacologic benefits. However, the risks of piperine have not yet been characterized. In this study, piperine in black pepper and some selected foods was determined to characterise the risk of exposure to piperine. Piperine in black pepper, curry and noodle was analysed by high-performance liquid chromatography– ultraviolet detection, which was validated through the measurement of performance parameters. The mean concentrations of piperine in black pepper, powdered curry, retorted curry, instant noodle and cup noodle were 4,418, 28, 3.4, 4.3 and 4.2 mg/100 g, respectively. The estimated dietary exposure to piperine was 123.66 µg/kg body weight/day, and the margin of exposure calculated by the no-observed-adverse-effect level of piperine, was 162. The piperine from food does not cause an adverse health effect to the public in Korea.
KEYWORD
Curry · Noodle · Margin of exposure · Noobserved-adverse-effect level · Piper nigrum L
Food Science and Biotechnology 2021 ; 30(2): 209-215
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