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Separation and Identification of Piperine and Chavicine in Black Pepper by TLC and GC–MS

Conventional extraction of piperine and its derivatives by stirring the black pepper powder with solvents (ethyl alcohol, chloroform, petroleum ether, diethyl ether, etc.) for 16 to 24 h, or in a Soxhlet device for 16 h, can be replaced by extraction with supercritical fluids (CO 2 , CO + ethanol mixtures) [5, 6], or can be aided by use of microwave irradiation [7]. Separation and identification of the compounds present in pepper (essential oils, alkaloids, etc.) has been achieved by gas chromatography combined with mass spectrometry [8] and by thin-layer chromatography [9, 10]. C. Marutoiu, M.I. Moise, Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry, and Environmental Protection, 7–9, Ion Ratiu Street, 550012 Sibiu, Romania; I. Gogoasa, Banat’s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Technology, 119 Calera Aradului, 300645 Timisoara, Romania; I. Oprean, O.F. Marutoiu, Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11, Arany Janos Street, 400028 Cluj-Napoca, Romania; C. Tigae, University of Craiova, Faculty of Chemistry, Craiova, Romania; and M. Rada, University of Medicine and Pharmacy Victor Babes, Faculty of Medicine, 2, Eftimie Murgu Place, Timisoara, Romania. Separation and Identification of Piperine and Chavicine in Black Pepper by TLC and GC–MS