Black Pepper Oil

Chemical Properties

Obtained by steam distillation of dried, unripe fruit. The yield ranges between 1 and 2.6%. Pepper essential oil has a characteristic odor of pepper and a relatively mild taste.

Chemical Properties

(Black) Pepper oil and (black) pepper oleoresin are obtained from the black pepper Piper nigrum L. (Piperaceae). Pepper oil is produced by steam distillation of whole or crushed fruits. The oil is an almost colorless to bluish-green liquid with a characteristic odor, reminiscent of pepper, but without the pungency of the spice.
d²⁰₂₀ 0.864–0.880/0.861–0.876/0.861–0.885/0.864–0.884; α²⁰_D 18 ° to 7 °/17 ° to 8 °/17 ° to 6 °/18 ° to +20 ° (oils of India/Sri Lanka/Indonesia/ Madagascar); solubility: 1 vol in max. 3 vol of 95% ethanol (all types).
The oil contains mainly mono- and sesquiterpene hydrocarbons such as sabinene, α- and β-pinene, limonene, 3-carene and caryophyllene being the main constituents. The particular composition varies with the origin.
Pepper oleoresin is produced by solvent extraction and, unlike the oil, contains the principal pungent compound, piperine [94-62-2], along with some essential oil.

Physical properties

It is an almost colorless to slightly greenish liquid. It is soluble in most fixed oils, mineral oil and propylene glycol. It is sparingly soluble in glycerin.

Uses

Pungently aromatic condiment in foods.

Uses

The cosmetic application of black pepper oil is unclear, though it may be used on skin inflammations and superficial wounds. This oil is obtained from a small-grain black pepper shrub found primarily in the hilly parts of Jamaica.

Definition

Extractives and their physically modified derivatives. Piper nigrum, Labiatae.

Essential oil composition

The main constituents of the oil include alpha- and beta-pinene, beta-caryophyllene, l-limonene, d-hydrocarveol, piperidine and piperine.

Biochem/physiol Actions

Piperine, a major component of black pepper extracts, shown to have potential for inhibiting fat cell formation.