Constituents of White and Black Pepper Oils: A Potential in Olfactory Stimulation

Authors

  • Tsutomu Ishikawa Graduate School of Pharmaceutical Sciences, Chiba University, Japan
  • Takeshi Ohmori National Research Institute of Police Science, Kashiwa, Chiba, Japan
  • Isamu Murakoshi (1) Graduate School of Pharmaceutical Sciences, Chiba University, Japan; (2) IM-Research Laboratory, Chiba, Japan
  • Chanida Palanuvej College of Public Health Sciences, Chulalongkorn University, Bangkok, Thailand
  • Nijsiri Ruangrungsi (1) College of Public Health Sciences, Chulalongkorn University, Bangkok; (2) Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok

Keywords:

Piper nigrum, white pepper, black pepper, essential oil, dysphagia, aspiration pneumonia

Abstract

Commercial white and black peppers were studied for their essential oil constituents by hydrodistillation and gas chromatographic-mass spectrometric analysis. It was found that white pepper oil (ca. 1.3 %, dried wt.) and black pepper oil (ca. 1.6 %, dried wt.) composed of the same volatile constituents but in the different quantities. Monoterpenes especially 3-carene were detected as rich components in white pepper, whereas sesquiterpenes especially β-caryophyllene were much rich components in black peppers. It has been reported that there are significantly improved sensory and reflexive motor movement of swallowing in the elderly by black pepper oil.

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Published

2018-11-16

How to Cite

Ishikawa, T., Ohmori, T., Murakoshi, I., Palanuvej, C., & Ruangrungsi, N. (2018). Constituents of White and Black Pepper Oils: A Potential in Olfactory Stimulation. Journal of Health Research, 22(2), 101–103. Retrieved from https://he01.tci-thaijo.org/index.php/jhealthres/article/view/155609

Issue

Vol. 22 No. 2: April-June 2008

Section

SHORT REPORT