Correlation between chemical profiles of black pepper (Piper nigrum L.) var. Panniyur-1 collected from different locations

Abstract

Black pepper (Piper nigrum L.) is known for its intrinsic quality. The volatile oil and pungent compounds are the two main components of black pepper. In the present study, dried berries of black pepper variety, Panniyur-1 were collected from eleven locations and subjected to variability studies for primary and secondary metabolites. A significant location wise variation was obtained for both primary and secondary metabolites. Variability was profound in essential oil, oleoresin, piperine, total phenol, crude fibre, starch, total fat and bulk density. A clear altitudinal variation was observed in β- caryophyllene and total phenol. These two constituents were low at high elevations (>500 mean sea level (MSL)) and high at plains. Similarly, monoterpenes like thujene, α-pinene, sabinene, limonene, α- phellandrene and linalool were relatively high at higher altitudes compared to plains. Total phenol,essential oil, piperine and oleoresin showed positive correlation with each other and also with crude fibre and total fat, but negatively correlated with bulk density and starch. Bulk density showed positive correlation with starch and negative correlation with all other constituents. There was a positive correlation between crude fibre and total fat. The study established that there was variability in aroma quality with respect to altitudes and it correlates differently with different constituents. This is the first report regarding altitudinal variation and correlation among metabolites of black pepper berries.