Key Points
- Researchers conducted an in-depth metabolomic comparison of black and white pepper using advanced techniques like gas chromatography-mass spectrometry (GC-MS), ultra-high pressure liquid chromatography (UHPLC-HRMS/MS), and feature-based molecular networking. They annotated more than120 metabolites, including several compounds detected in pepper for the first time.
- The study linked metabolite profiles to biological activities. Black pepper exhibited higher total phenolics and flavonoids, and both pepper types showed moderate antioxidant activities and α-glucosidase inhibitory effects, highlighting their potential as functional ingredients.
- The distinct phytochemical compositions and bioactivities of black and white pepper support their possible application in dietary supplements. The researchers recommend broader sample sourcing across regions and harvests to validate findings and enhance generalizability.
A research team made up of members of Egyptian Russian University, Cairo University (both in Cairo, Egypt), Egypt’s National Research Centre (Giza, Egypt), the University of Agricultural Sciences and Veterinary Medicine, and the University of Medicine and Pharmacy (both in Cluj-Napoca, Romania) aimed to provide a more comprehensive and comparative analysis of the metabolite heterogeneity between black and white pepper.
The team’s earlier research (1) employed solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and nuclear magnetic resonance (NMR)-based metabolomics. These methods focused on identifying sensory and nutritive determinants. In their most recent investigation, however, they expanded their analytical approach. They integrated gas chromatography-mass spectrometry (GC-MS) following silylation with ultrahigh-pressure liquid chromatography-high tandem mass spectrometry (UHPLC-HRMS/MS). Additionally, they applied feature-based molecular networking (FBMN) to achieve broader coverage of secondary metabolites. This enhanced methodology provides a more comprehensive understanding of the compounds likely responsible for the health benefits of pepper.
Multivariate statistical analyses were applied to identify key metabolic markers differentiating the two pepper types. Furthermore, the in vitro antioxidant and α-glucosidase inhibitory activities were investigated to correlate the bioactivity with the phytochemical profile, offering insights into their functional implications. A paper based on their work was published in RSC Advances (2).
Considered one of the chief sources for food additives, with potential health benefits owing to not only their characteristic aroma but their richness in bioactive secondary metabolites, spices are a rich source of biologically active compound classes, including flavonoids, carotenoids, terpenes and others (3,4). In addition to their culinary uses, spices also play a critical role in human health, exemplified by carminative, analgesic, stomachic, antiviral, anti-inflammatory, and antioxidant effects (5).
Among the most important spices, black pepper (Piper nigrum L.; Piperaceae) and its processed variant, white pepper, are widely consumed worldwide, are among the most popular and important spices worldwide (6). Enriched with a wide variety of bioactive secondary metabolites, including alkaloids, essential oil, lignans, phenolics, carotenoids, and terpenoids, with potential health value, pepper is often used in traditional medicine for treatment of gastric complaints, cough, cold, and intermittent fever, in addition to being a rubefacient, stimulant, appetite stimulant, and anti-inflammatory product (7).
