Isothiocyanate levels in papaya (Carica papaya L., solo variety ) seeds and black pepper (Piper nigrum)

Date

4-2012

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Rodriguez, Myrna S.

Committee Member

Torio, Mary Ann O. Roxas, Pauline Angelique T.

Abstract

Isothiocyanate levels in papaya seeds and black pepper corns were determined using a colorimetric method involving the cyclocondensation of isothiocyanates to form the product, 1, 3-benzodithiol-2-thione. This cyclocondensation assay method was adapted from Zhang et al. Papaya seeds that were not treated with the enzyme myrosinase contained very low levels of benzyl isothiocyanate (BITC) at 4.199 mM. Treatment of papaya seeds with the enzyme myrosinase increased the BITC concentration at 23.008 mM. Isothiocyanate concentrations in whole black pepper and ground black pepper corns were also compared. Whole black pepper corns contained lower levels of isothiocyanates at 4.488 mM than ground black pepper at 21.794 mM. Addition of ground black pepper with papaya seeds showed an expected increase in the isothiocyanates concentration level at 60.724 mM. The results show that myrosinase increases isothiocyanate concentration and that pepper can be adulterated with papaya seeds. Adulteration of ground black pepper corns may lead to increased isothiocyanate concentration levels.

Language

English

Location

UPLB Main Library Special Collections Section

Call Number

LG 993.5 2012 C42 C36

Document Type

Thesis

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