, Volume 8, Issue 7, pp 342–344 | Cite as

Constituents of peppers

Part V. Qualitative and quantitative analysis of the pungent principles of pepper and pepper extracts
  • R. De Cleyn
  • M. Verzele
Short Communications


The separation and quantitative analysis of piperine and its isomers by HPLC on aluminum oxide is described. Only piperine has a strong pungent taste. The isomers of piperine occur in pepper and in pepper extracts. The influence of light (photoisomerization) on ground pepper and pepper extracts is illustrated.


High Pressure Liquid Chromatography Percentage Composition Geometrical Isomer Piperine Black Pepper 
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Copyright information

© Friedr. Vieweg & Sohn, Verlagschesellschaft mbH 1975

Authors and Affiliations

  • R. De Cleyn
    • 1
  • M. Verzele
    • 1
  1. 1.Laboratory of Organic ChemistryState University of GentGentBelgium

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