Investigation Of Piper Nigrum L. As Functional Food Ingredient | UNIVERSITI PUTRA MALAYSIA KAMPUS BINTULU SARAWAK
» Investigation of Piper nigrum L. as Functional Food Ingredient

Investigation of Piper nigrum L. as Functional Food Ingredient

Introduction:


A food (ingredient) is regarded as functional if it is satisfactorily demonstrated to affect beneficially for one or more target functions in the body beyond adequate nutritional effects (Roberfroid, 2007). Belongs to the Piperacea family, Piper nigrum L. is the most commonly used spices for food and medical purpose. Malaysia, particularly the state of Sarawak is a well-known producers of Piper nigrum L. (Nisha J., 2007). Black pepper (Piper Nigrum L.) is an important healthy food owing to its antioxidant, antimicrobial potential and gastro-protective modules. Black pepper, with piperine as an active ingredient, holds rich phytochemistry that also includes volatile oil, oleoresins, and alkaloids. Piperine holds an ability to assist in cognitive brain functioning, boost nutrient's absorption and improve gastrointestinal functionality (Butt et al., 2013). This study will give add-on value to our local Piper nigrum L. usage, and increases the economic value of black and white pepper. Currently, the research on the potential of Piper nigrum L. as functional food is less to be known. Therefore, in order to explore its functional food properties, experiments such as chemical properties identification, antioxidant evaluation, antimicrobial properties test, dietary fibre content and in-vitro colon digestion evaluation. Thus, the objectives of this study are to identify the additional functional food properties of Piper nigrum L.

 

For more further enquiries:

Assoc. Prof. Dr. Shahrul Razid
Senior Lecturer
Department of Crop Science
Faculty of Agricultural Science and Forestry
Tel: +6086 855218
Email: shahrulrazid@upm.edu.my

Kemaskini:: 01/09/2020 [lanz]

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