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Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea

Food Science and Biotechnology 2021년 30권 2호 p.209 ~ 215
이준구, Kim A.-Young, 김대원, 김영준,
소속 상세정보
이준구 ( Lee Joon-Goo ) - Ministry of Food and Drug Safety Food Standard Division
 ( Kim A.-Young ) - Seoul National University of Science and Technology Department of Food Science and Technology
김대원 ( Kim Dae-Won ) - Seoul National University of Science and Technology Department of Food Science and Technology
김영준 ( Kim Young-Jun ) - Seoul National University of Science and Technology Department of Food Science and Technology

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.

키워드

Curry; Noodle; Margin of exposure; No-observed-adverse-effect level; Piper nigrum L

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