The effects of drying methods and harvest season on piperine, essential oil composition, and multi-elemental composition of black pepper

• Published in: Food chemistry Vol. 390; p. 133148
• Main Authors: Vieira, Luiza V., M. Juvenato, Maria Eduarda, Krause, Maiara, Heringer, Otávio A., Ribeiro, Juliano S., Brandão, Geisamanda P., Kuster, Ricardo M., Carneiro, Maria Tereza W.D.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.10.2022
• Subjects: Black pepper; Drying effects; Essential oil composition; Multi-elemental composition; Piperine Seasonal variation; Black pepper; Drying effects; Essential oil composition; Piperine Seasonal variation; Multi-elemental composition
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.133148

•The drying methods and harvest season have no influence on piperine content.•Mechanical drying exhibited potential changes in the essential oil's composition.•Furnace drying with direct heating showed an increase in Fe and Cr in the samples.•Essential oil composition and elemental content are affected by the harvest season.•As and Pb contents of some samples were higher than the maximum established limits. This study aimed to evaluate the piperine content, essential oil composition, and multi-elemental composition of black pepper samples according to different drying methods and harvest season. Differences in essential oil composition and B, Ca, K, Mg, and S were noted according to sampling campaign, indicating secondary metabolism plant alterations. Mechanical drying resulted in essential oil composition changes due to high temperature exposure during processing. Increases in Fe and Cr contents when employing mechanical dryers with direct heating were also observed, due to direct contact with metallic structures and particulate material from the burning process. The As and Pb contents of several samples were higher than the maximum permissible limits, reaching 0.46 and 0.56 mg kg−1, respectively, thus surpassing legislation safety limitations for human consumption.