Analysis by HPLC and LC/MS of pungent piperamides in commercial black, white, green, and red whole and ground peppercorns

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 9, 2008, Pages 3028-3036

  Friedman, Mendel ^a   Levin, Carol E ^a   Lee, Seung Un ^b   Lee, Jin Shik ^b   Ohnisi Kameyama, Mayumi ^c   Kozukue, Nobuyuki ^b  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b Uiduk University   (South Korea)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Black pepper; Green pepper; HPLC; LC MS; Piperanine; Piperdardine; Piperettine; Piperine; Piperlonguminine; Red pepper; White pepper

Indexed keywords

1,3 BENZODIOXOLE DERIVATIVE; 1,3 DIOXOLANE DERIVATIVE; ALKALOID; AMIDE; PIPERIDINE DERIVATIVE; PIPERINE; PIPERLONGUMININE;

ARTICLE; BLACK PEPPER; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

ALKALOIDS; AMIDES; BENZODIOXOLES; BLACK PEPPER; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIOXOLANES; MASS SPECTROMETRY; PIPERIDINES; POLYUNSATURATED ALKAMIDES;

CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM; PIPER NIGRUM;

EID: 44349134660     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf703711z     Document Type: Article

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