Adi - An new distinctive indigenous species of black pepper

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KERALA KARSHAKAN
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ADI
A NEW
DISTINCTIVE
INDIGENEOUS
SPECIES OF
chInThAn K n1*
bAvIshyA2.
vIJAyAKumAR RAThod3.
nARAyAnA swAmy m4
1M.Sc(Hort),Research scholar, Department
of Vegetable Science,KRC College of
Horculture,Arabhavi-52112, Karnataka, India.
2Scienst, Division of Horculture(PMSAC),
ICAR-CPCRI, Vial-574243, Karnataka, India
3Assistant Professor, Department of
Vegetable Science,KRC College of
Horculture,Arabhavi-52112,
Karnataka, India.
4Associate professor & Head,
AHRS Shringeri, University of Agriculture
and Horculture science, Shivamogga,
Karnataka, India.
*Corresponding Author:
kphallichinthan@gmail.com
Introduction
Plants are known of their ability to maintain good
health since antiquity. Nowadays, the interest in natural
products as antimicrobial agents has greatly increased
due to the gradual collapse of antibiotics in the front
of the multi-drug-resistant pathogens. Spices are rich in
bioactive chemical compounds and they have been used
by several cultures for many centuries as food seasoning,
preservatives, insecticidal, colorants, and natural
flavours. Many spices are used to extend shelf-life of
food, prevent food spoilage and foodborne diseases,
though some spices are used in food production industry
BLACK PEPPER
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Four different species of Pepper
Quality characteristics of
“Adi Pepper”
*IISR Kozhikode analysis report
Oil(%) 4.8-5.2
Bulk density (g/L) 626-626.5
Oleoresin(%) 9.4-10.1
Piperin(%) 3.49-3.57
and also many spices are used
to inhibit infectious diseases and
eradicate pathogens, particularly
in traditional medicine.According
to recent global interest in natural
products, medicinal plants and
traditional medicine, studies
on spices should be revived in
order to innovate new natural
drugs. Encouraging this, is the
fact that up to 80% of the world
populations are still rely on
medicinal plants and natural
products in their primary health-
care needs.
The genus Piper L.
(family Piperaceae) consists
of more than one thousand
species, distributed mainly in
tropical regions of the world.
Piper nigrum L. (black pepper)
is the most famous species
of this genus, it is known as
the “king of spices” due to its
pungent principle piperine and
the popularity in use for flavoring
food throughout the world.
On the other hand, P. nigrum
(Piper nigrum) has been used
for medicinal purposes in many
parts of the world since ancient
times. Medicinal uses of P. nigrum
include antibacterial, antifungal,
antiapoptotic, antidepressant,
antidiarrheal, anti-inflammatory,
antimutagenic, antioxidative,
antipyretic, antispasmodic,
antitumor, to improve appetite
and digestive power, anti-
cold, anti-cough, dyspnea, for
curing from throat diseases,
anti-intermittent fever, anticolic,
anti-dysentery, get rid of worms
and piles.
There are many species
which are yet to be escavated
from wild sources and among
the these Adi pepper is an
indigeneous species of black
pepper found in Garwale village
of Kodagu District, identified
an d reported by an f armer
named Poonacha N.N. This
species when compared to other
prominent variety in the market,
which had a better advantage in
terms of biochemical as well as
in terms of commercial point of
view.
Special features of Adi
pepper:
1.Bold size corns with bulk
density above 600 g.
2.Tolerant to anthracnose and
quick wilt diseases.
3.3-4 kg dry pepper per
plant(8-10 years old plant).
4.Highly suitable for heavy
rainfall, high altitude and misty
area.
5.Fetches Rs. 700 per kg
compare to normal pepper
which fetches Rs. 320 per kg.
Discussion
Adi pepper is exceptionally
an emerging species which is
rich in almost all the parameters
required for export. With this
Comparison of Physical and Chemical properties of Adi pepper and Panniyur-1
*IISR Kozhikode analysis report (Multi Location)
Particulars Corn size(mm) Dry recovery(g/L) Bulk density(g/L) Moisture % Esential oil % Oleoresin % Piperine %
Adi Pepper 6-7 38-42 673 15.45 3.8 10.39 5.85
Panniyur 1 4-5 33-38 507.25 12.21 3.4 8.92 2.38
Export Standards of Black pepper
Export grades
Bulk Density Volatile oil Extraneous matter
Grade 1 >550 >2% <1%
Grade 2 >500 >2% <1.5%
Grade 3 >450 >1.8% <2%
Bulk density Moisture % Non volatile extract % Volatile oil % Piperine content %
Special 490 11 6 2.5 4
Standard 470 12 5.5 2 2
piper galeatum piper hymenophyllumpiper nigrum
Adi piper
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Essential oil profile of
“Adi pepper”
a- Thujene 2.12
a-Pinene 4.57
Campene 0.14
Sabinene 11.28
B-Pinene 4.97
Myrcene 2.23
a-Phellandrene 15.70
3- Carene 5.69
a- Terpinene 0.57
D-Limonene 21.16
B-Z-Ocimene 1.17
y-Terpinene 0.82
4-thujanol 0.14
Terpinolene 0.11
Linalool 0.41
L-4-terpineol 1.73
a- Terpineol 0.13
Trans-piperitol 0.02
Piperitone 0.13
S-elemene 0.56
Copaene 0.60
B-elemene 0.58
B-Caryophyllene 9.80
S-cadinene 0.28
T-Nerolidol 0.09
a-Humulene 0.93
*IISR Kozhikode analysis report
Adi pepper
there would be a greater
contribution to the field of
spices in terms of economy and
nutritional security. This species
not only holds a very good
quality parameters but also is
resistant to quick wilt which is an
severe divarstating problem to
the commercial pepper cultivars
today.
Conclusion
Adi pepper is a great
promising species in terms
of quality and essential oil
percentage. Which can be
explored and can be promoted
as an commercial source after
scientific taxanomical studiesand
standardization of its package
of practice. From the available
data of essential oil and quality,
it has the full potential to meet
the standards ofexport as a
result helps the draining farmers
with a great relief. Therefore,
further efforts should be made
to investigate standardized this
species using well-designed
studies owing their widespread
use. In addition, a wide range
of possibilities are open for the
development of functional foods
based on this species.
Acknowledgement
We thank Poonacha N.N
resident of Garwale village of
Kodagu District for his great
contribution to the field of spice
research and we also thank for
sharing the related information
on adi pepper with various
regards.
Reference
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ICAR-IISR biochemical analysis
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