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Black Pepper Whole 100g
Pepper has broad-spectrum antibacterial properties, and the extracts of pepper fruit and pepper leaves have strong antibacterial effects on some plant pathogens and common microorganisms in food. According to reports, black pepper essential oil has an inhibitory effect on the growth of five pathogenic fungus hyphae, such as pear black spot, wheat scab, tomato botrytis cinerea, pepper fusarium wilt and watermelon fusarium wilt. The inhibition rate of mycelial growth can reach 83.64%; the pepper extract has inhibitory effects on Escherichia coli, Bacillus subtilis , Staphylococcus aureus , Salmonella , yeast and Aspergillus niger; the ethanol extract of pepper has inhibitory effects on 12 176 bacterial strains of different genera also had strong inhibitory effect.
Pepper fruit and pepper leaves have antioxidant activity. Both black and white pepper essential oils have the ability to scavenge superoxide anion free radicals, scavenge hydroxyl free radicals and resist linoleic acid lipid peroxidation . Within a certain concentration range, black and white pepper essential oils have stronger ability to scavenge superoxide anion free radicals than Among BHT, PG and VC, the antioxidant activity of black pepper essential oil is stronger than that of white pepper essential oil; the scavenging rate of DPPH· of black and white pepper oleoresin can reach 80%, and it has a good antioxidant effect on lard and sesame oil. The extract of pepper leaves has strong DPPH·scavenging ability. Among pepper leaves of different maturity, old leaves and young leaves have higher antioxidant capacity, and there may be more water-soluble and alcohol-soluble antioxidant substances; The antioxidant activity of pepper leaves was evaluated by O2-scavenging capacity (ORAC) method.
The results showed that the scavenging capacity of pepper leaves was higher than that of pepper fruit (fresh fruit, white pepper and black pepper), and the high antioxidant activity of pepper leaves made it have high development value.