Kinetics of light-induced cis-trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MS.

Kinetics of light-induced cis-trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MS. Research Abstract Details 

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Kinetics of light-induced cis-trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MS. Abstract Text:

Nobuyuki Kozukue,Mal-Sun Park,Suk-Hyun Choi,Seung-Un Lee,Mayumi Ohnishi-Kameyama,Carol E Levin,Mendel Friedman,

The pungent compounds piperine and isomers thereof, secondary metabolites present in black and white pepper fruit, undergo light-induced isomerizations. To facilitate studies in this area, an HPLC method has been developed for analysis and isolation of the following four possible piperine-derived photoinduced isomers: piperine, isopiperine, chavicine, and isochavicine. The limits of detection (LOD) estimated from calibration plots were approximately 15-30 ng for each isomer. Reproducibilities of the analyses were excellent, and recoveries of spiked samples were as follows (average +/- SD; n = 3): chavicine, 98.4 +/- 2.1%; isopiperine, 96.2 +/- 3.2%; piperine, 104 +/- 3.8%; isochavicine, 98.9 +/- 3.0%. To determine the kinetics of these isomerizations, fluorescent light, sunlight, and UV radiation at 254 nm was used to induce cis-trans geometric isomerization as a function of light intensities and time of exposure determined with the aid of high-performance liquid chromatography (HPLC) and liquid chromatography with diode array UV detection-mass spectrometry (LC-DAD/MS). HPLC was also used to determine the distribution of the isomers in four commercial ground black pepper products used as spices in culinary practice. Isomerization increased with light intensities and time of exposure and leveled off at the so-called photostationary phases. The piperine levels of the four products were quite similar, ranging (in wt %) from 10.17 to 11.68. The amounts of the other three isomers ranged from 0.01 to 0.07 of the total for chavicine; from 0.15 to 0.23 for isopiperine; and from 0.37 to 0.42 for isochavicine. The results establish the utility of the HPLC method for simultaneous analysis of the four isomers both in pure form and in black pepper extracts. The dietary significance of the results is discussed.

Kinetics of light-induced cis-trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MS. Publishing Authors By Initials

N Kozukue,MS Park,SH Choi,SU Lee,M Ohnishi-Kameyama,CE Levin,M Friedman,

For similar organic chemicals: amides: polyunsaturated alkamides research abstracts see: organic chemicals: amides: polyunsaturated alkamides research

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Kinetics of light-induced cis-trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MS. Journal Published:

PUBLICATION TYPE: Journal Article

Journal: Journal of agricultural and food chemistry

VOLUME: 55

Page Numbers: 7131-9

Journal Abbreviation: J. Agric. Food Chem.

ISSN: 0021-8561

DAY: 28

MONTH: 07

YEAR: 2007

Kinetics of light-induced cis-trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MS. Information

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LANGUAGE: eng

NlmUniqueID: 374755

Kinetics of light-induced cis-trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MS. Keywords Mesh Terms:

KEYWORDS: Polyunsaturated Alkamides

MESH TERMS: radiation effects

Chemical & Substance for Abstract: Kinetics of light-induced cis-trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MS. Information

Substance Name: piperine

Registry Number: 7780-20-3

Grant and Affiliation Information for Kinetics of light-induced cis-trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MS.

AFFILIATION: Department of Food Service Industry, Uiduk University, San 50 Yugeom, Gangdong, Gyeongju, Gyongbuk 780-713, Korea.

Country: United States

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MEDLINETA: J Agric Food Chem

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