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National Repository of Grey Literature 1 records found  Search took 0.00 seconds. 
Pepper quality in terms of piperine content
 Lamplot, Marek ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
The aim of this bachelor's thesis was to determine the quality of pepper available in the commercial network of the Czech Republic. The quality of the pepper samples was determined based on the piperine content. Piperine was extracted from pepper samples using acetone and the extracts were subsequently analyzed using high-performance liquid chromatography with a mass detector. In all samples, the water content was determined by Karl-Fisher titration, and the piperine content in the samples was subsequently converted to dry matter. The content of piperine in pepper varied from 49 to 90 mg/g and met the requirements of the current legislation, which specifies a minimum piperine content of 4 % in pepper. Statistical analysis showed that there is a statistically significant difference between individual pepper samples in terms of piperine content, which points to the fact that pepper from different producers comes from different sources.
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