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Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea

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Abstract

Piperine is a bio-active compound found in pepper, including Piper nigrum L. and P. longum L. It has a strong, pungent flavour and several pharmacologic benefits. However, the risks of piperine have not yet been characterized. In this study, piperine in black pepper and some selected foods was determined to characterise the risk of exposure to piperine. Piperine in black pepper, curry and noodle was analysed by high-performance liquid chromatography–ultraviolet detection, which was validated through the measurement of performance parameters. The mean concentrations of piperine in black pepper, powdered curry, retorted curry, instant noodle and cup noodle were 4,418, 28, 3.4, 4.3 and 4.2 mg/100 g, respectively. The estimated dietary exposure to piperine was 123.66 μg/kg body weight/day, and the margin of exposure calculated by the no-observed-adverse-effect level of piperine, was 162. The piperine from food does not cause an adverse health effect to the public in Korea.

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Funding

This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2017R1D1A1B03036312).

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Authors and Affiliations

  1. Food Standard Division, Ministry of Food and Drug Safety, Osong-eup, Cheongwon-gun, Cheongju, 28159, South Korea

    Joon-Goo Lee

  2. Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811, South Korea

    A.-Young Kim, Dae-Won Kim & Young-Jun Kim

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  1. Joon-Goo Lee
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Lee, JG., Kim, AY., Kim, DW. et al. Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea. Food Sci Biotechnol 30, 209–215 (2021). https://doi.org/10.1007/s10068-020-00860-1

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