*3.2. Black Pepper and White Pepper*

Black pepper and white pepper are prepared from the fruits of *Piper nigrum* L., according to the harvesting time and inclusion of the outer skin. Black pepper is the dried immature but fully developed fruit, whereas white pepper consists of the mature fruit lacking the outer skin [20]. The fatty acid composition data of black and white pepper is scarce. In the present study, 28.57%, 14.95%, 26.61%, and 9.32% of palmitic, oleic, linoleic, and α-linolenic acid were recorded being in black pepper. In contrast, 22.55%, 41.64%, 17.19%, and 1.49% of palmitic, oleic, linoleic, and α-linolenic was reported as being in white pepper (Table 2). These observations show that oleic acid increases significantly, whereas the palmitic, linoleic, and α-linolenic acids decrease significantly during the maturation of pepper fruits.
