Studies on Fatty Acids Composition and Some Valuable Nutrients of Piper nigrum Linn. (Gol Morich)

Authors

  • Md Delowar Hossain Department of Applied Chemistry and Chemical Technology, Dhaka University, Dhaka-1000
  • Bishwagith Kumer Paul Department of Chemistry, Jagannath University, Dhaka-1100
  • Sudhangshu umar Roy Chemical Research Division, BCSIR Laboratories, Dhaka-1205
  • Gour Chandra Saha Chemical Research Division, BCSIR Laboratories, Dhaka-1205
  • Feroza Begum Chemical Research Division, BCSIR Laboratories, Dhaka-1205
  • Dilruba Huq Department of Applied Chemistry and Chemical Technology, Dhaka University, Dhaka-1000

DOI:

https://doi.org/10.3329/dujs.v62i2.21967

Keywords:

Black Pepper, fatty acid composition, saturated fatty acids, lauric acid, Gas Liquid Chromatography

Abstract

This study deals with physical and chemical characteristics and some nutritional properties of the fatty oil extracted from Piper nigrum Linn. (Black Pepper). The seeds of Black Pepper contained fatty acids 12.02% of which the saturated and unsaturated fatty acids contributed 68.71% and 31.29%, respectively. The fatty acids identified by GLC are lauric acid (26.93%), myristic (8.26%), palmitoleic (13.47%), palmitic (12.24%), oleic (17.82%), stearic (17.28%) and lignoceric acid (4.00%). The specific gravity and refractive index were recorded as 0.924 at 30°C and 1.461 at 26°C, respectively. The saponification value, iodine value, peroxide value, acid value and percentage of unsaponifiable matter were found to be 177.92, 15.86, 472.97, 8.27 and 43.28, respectively. The moisture content (2.17%), dry matter (97.83%), ash (12.49%), nitrogen (1.85), protein (11.56%), carbohydrate (45.16%), crude fiber (16.66%) and food energy (335.06 g cal-1) showed that Black pepper seeds are good source of dietary fiber.

DOI: http://dx.doi.org/10.3329/dujs.v62i2.21967

Dhaka Univ. J. Sci. 62(2): 65-68, 2014 (July)

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Published

2015-02-08

How to Cite

Hossain, M. D., Paul, B. K., Roy, S. umar, Saha, G. C., Begum, F., & Huq, D. (2015). Studies on Fatty Acids Composition and Some Valuable Nutrients of Piper nigrum Linn. (Gol Morich). Dhaka University Journal of Science, 62(2), 65–68. https://doi.org/10.3329/dujs.v62i2.21967

Issue

Vol. 62 No. 2 (2014)

Section

Articles