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February 3, 2026Food Chemistry

Chemical basis for the antioxidant activity of Piper nigrum: integrative profiling of volatile components from multi-origin black and white pepper

Juanjuan Lin Xiaoyan Zheng Xiaoli Zhong Xin Lu Wenxian Zhang Yongmei Jiang

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Key Points

Antioxidant activity was significantly linked to specific volatile components in Piper nigrum and assessed for both black and white pepper varieties.
Key evidence shows the volatile profiles of black and white pepper contain distinct compounds that contribute to antioxidant activity.
Observational analysis of volatile components from various origins identified key chemical profiles associated with antioxidant properties.
Highlights the importance of Piper nigrum's chemical diversity in developing natural antioxidants for health applications.

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Implication

Analysis reveals the chemical basis of antioxidant activity in Piper nigrum, indicating its significance in health benefits.

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Cite This Study

Lin et al. (2026) studied this question.

synapsesocial.com/papers/69a7666dbadf0bb9e87dcf0f https://doi.org/10.1016/j.foodchem.2026.148233

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