DES-based microwave hydrodistillation coupled with GC-MS for analysis of essential oil from black pepper (Piper nigrum) and white pepper

Vietnam is a leading producer and exporter of products harvested from plants of the family Piperaceae such as green pepper, black pepper, red pepper and white pepper. In this study, an attempt is made to examine the essential oil extraction process with the material of white pepper grown and harvested in Phu Quoc island, Vietnam. To maximize essential oil production, three factors consisting the ratio of materials and solvents, extraction time and extraction temperature were selected and optimized. The surface response methodology optimization resulted the highest yield of 3.6%, achieved at the ratio of material and water ratio of 1:20 g/g, extraction time of 96 min and at 130 ºC. A high F values, low P values (< 0.0001), the determination coefficient (R2 = 0.9993) and a non-significant lack of fit suggested a strong correlation between actual and predicted values of the responses. The essential oil obtained was determined for chemical composition by gas chromatography-mass spectrometry (GC-MS) method. The GC-MS results showed that major constituents existing in the oil sample were limonene, 3-carene, sabinene, β-pinene, α-pinene and α-phellandrene, accounting for 27.059, 23.345, 17.903, 9.996, 5.167 and 4.588%, respectively.

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Manufacturing Process for Extracting Essential Oils from White Pepper (Piper nigrum L.) by Hydrodistillation Technique

Solid State Phenomena ◽

10.4028/www.scientific.net/ssp.298.89 ◽

2019 ◽

Vol 298 ◽

pp. 89-93 ◽

Cited By ~ 3

Author(s):

Thien Hien Tran ◽

Thi To Quyen Ngo ◽

Thi Kim Ngan Tran ◽

Tri Duc Lam ◽

Tan Phat Dao ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Manufacturing Process ◽

Oil Extraction ◽

Piper Nigrum ◽

Optimal Conditions ◽

Distillation Process ◽

White Pepper ◽

Oil Performance

Vietnam is the world's leading country in growing and producing pepper trees. In this study, we attempted the optimization of white pepper essential oil extraction. The obtained oil was then subject to determination of constituent composition via GC-MS method. The essential oil performance achieved 3.6% by hydro-distillation process with optimal conditions (25 grams of fresh pepper, size 18, 120 minutes extraction, 130°C). A total of 23 volatile constituents were identified from the white pepper essential oil, with the major components being 27.4% of Limonene, 3-Carene 22,928%, Sabinene 17,622%, β-pinene 10.068%, α-Pinene 5.426%.

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Effect of Microwave Treatment on the Profile of Volatile Compounds and Characteristics of White Pepper (Piper nigrum L.) Essential Oil

AGROSAINSTEK Jurnal Ilmu dan Teknologi Pertanian ◽

10.33019/agrosainstek.v5i1.236 ◽

2021 ◽

Vol 5 (1) ◽

pp. 54-63

Author(s):

Atma Elfahdi - Elfahdi

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Essential Oils ◽

Water Content ◽

Volatile Compounds ◽

Microwave Treatment ◽

Piper Nigrum ◽

Hammer Mill ◽

White Pepper ◽

Cell Tissue

Microwave treatment on white pepper was conducted to damage cell tissue to facilitate the distillation and increase the yield of essential oils. The research objective was to determine the effect of pepper varieties and microwave treatment on the profiles of volatile compounds and the characteristics of white pepper essential oils. The research was conducted with 50 grams of white pepper placed into a 15 cm diameter petri dish and put in a microwave oven at the power of 600 watts for 90 seconds then white pepper milled by hammer mill. Essential oils were obtained using the water distillation method then were tested for their characteristics and compounds using Gas chromatography-Mass Spectrometry (GC-MS). White pepper was analyzed using the water content, piperine content, and its cell tissue microstructure was analyzed using Scanning Electron Microscope (SEM). The results showed that different pepper as accession produced different profiles of volatile compounds, characteristics, and antioxidant activity (p<0.05). The number of volatile compounds of white pepper essential oils identified by GC-MS was 42, where the largest compound was β-caryophyllene (50.51%). Microwave treatment damaged the cell wall of white pepper, lowered water content (17.43%), increased piperine content (10.57%) and essential oil yield (25%), and changed the profiles of volatile compounds of essential oils of Lampung daun lebar accession. Color became bluer (b*value rises by 201.99%), increased specific gravity (1.27%) and antioxidant activity (7.4%), decreased solubility in 95% ethanol (17.95%) and acid number (20.8%) while the refractive index was not affected by pepper accessions and microwave treatment.

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Study on improving the effectiveness of taking off the husk of black pepper (Piper nigrum L.)

Science and Technology Development Journal - Natural Sciences ◽

10.32508/stdjns.v1it5.535 ◽

2018 ◽

Vol 1 (T5) ◽

pp. 50-57

Author(s):

Hung Ngoc Tran

Keyword(s):

Water Environment ◽

Developed Countries ◽

Black Pepper ◽

Piper Nigrum ◽

Environment Pollution ◽

Production Time ◽

White Pepper

White pepper is a high value product being preferred by the markets of developed countries. However, the white pepper production time is too long and the procedure needs large amount of water. Our research offered two solutions to over come these disadvantages gradually. The shelling yield of black pepper that was immersed in water with the ratio of 1:1 ( W: W) at 35 oC in 48 hours, was 92.2%. In the case that black pepper was in water with the ratio of 1:1 (W:W) and pectinase with the dose of 4 UI/ 50gr pepper, inculation at 40 oC in 4 hours and then at room temperatmein 24 hours, the effectiveness of removing the husk of the pepper reaches 93.2 % and the content of piperine in white pepper was 6.58 percents. This procedure shortens the time of immersing the pepper and reduces the amount of used water environment pollution.

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OPTIMASI SUHU PENGERINGAN DENGAN MENGGUNAKAN OVEN TERHADAP MUTU LADA HITAM DAN LADA PUTIH BUBUK

Jurnal Sains Natural ◽

10.31938/jsn.v8i2.158 ◽

2018 ◽

Vol 8 (2) ◽

pp. 80

Author(s):

RTM Sutamihardja ◽

Nia Yuliani ◽

Oktavio Rosani

Keyword(s):

Moisture Content ◽

Water Content ◽

Active Substance ◽

Black Pepper ◽

Piper Nigrum ◽

Optimum Temperature ◽

Drying Process ◽

White Pepper ◽

Pepper Powder

Optimization of Drying Temperature Using Oven on Quality of Black Pepper and White Pepper Powder Pepper (Piper Nigrum L) is an Indonesian spice plant widely used for export and import activity. The post-harvest process of pepper affected the quality, especially on the drying process. One of secondary metabolite compound is piperin. Piperin is an active substance of alkaloid group giving a distinctive spicy flavor to the pepper. Drying process by using the oven could improve the quality of pepper. The results showed that the optimum temperature for white pepper was 85° C for 20 minutes with the water content of 10.65%, total mold/yeast was 1 x 104 colony/g, and piperin content of 4.58%. For Black pepper, the optimum temperature was at 105° C for 20 minutes with the moisture content of 7.84%, total mold/yeast was 1.3 x 104 colony/g and piperin 5,01%.Keywords: White Pepper, Black Pepper, Piperin Content.ABSTRAK Lada (Piper Nigrum L) adalah tanaman rempah Indonesia yang banyak digunakan untuk ekspor dan impor. Proses pasca panen lada yang tidak maksimal menyebabkan kualitas menurun. Lada memiliki senyawa metabolit sekunder berupa piperin. Piperin adalah zat aktif golongan alkoloid yang memberikan cita rasa pedas khas pada lada. Pengeringan dengan menggunakan oven mampu meningkatkan mutu lada. Hasil penelitian menunjukan suhu optimum untuk pengovenan lada putih adalah 85°C selama 20 menit dengan kadar air sebesar 10,65 %, AKK 1 x 104 koloni/ g, dan kadar piperin 4,58 %. Lada hitam efektif pada suhu optimum 105°C selama 20 menit dengan kadar air sebesar 7,84 %, AKK 1,3 x 104 koloni / g dan kadar piperin 5,01 %.Kata kunci : Lada Putih, Lada Hitam, Kadar Piperin

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The Study on Extraction Process and Analysis of Components in Essential Oils of Black Pepper (Piper nigrum L.) Seeds Harvested in Gia Lai Province, Vietnam

Processes ◽

10.3390/pr7020056 ◽

2019 ◽

Vol 7 (2) ◽

pp. 56 ◽

Cited By ~ 39

Author(s):

Thien Hien Tran ◽

Le Ke Ha ◽

Duy Chinh Nguyen ◽

Tan Phat Dao ◽

Le Thi Hong Nhan ◽

...

Keyword(s):

Essential Oil ◽

Respiratory Infections ◽

Mesh Size ◽

Extraction Process ◽

Black Pepper ◽

Raw Material ◽

Gas Chromatography Mass Spectrometry ◽

Piper Nigrum ◽

Efficient Technology ◽

Preservation Method

Black pepper (Piper nigrum L.) is a tropical crop with extensive medicinal potential in ethnomedicine and nutraceutical applications. The essential oil of black pepper finds wide applications in inhabitation of respiratory infections and soothing of muscular pains due to its warming and energizing property. The pungent bioactive piperine is responsible for this function, and therefore, efficient technology is required for an optimal extraction process of this compound. In the present article, we have developed a procedure for extracting black pepper essential oil from Vietnam, optimizing conditions that affect the extraction process. The effect of process parameters, namely material size, preservation method, the concentration of sodium chloride, the concentration of soak time, the ratio of material to water, temperature extraction, time extraction on the extraction yield, and relative efficiency were investigated. Results demonstrated that 20 g of black pepper milled with a mesh size of 160 obtained 0.48 g of essential oil (2.4%) at a raw material to water ratio of 1/21 (g/mL) at 150 °C in a time of 5.2 h. GC-MS (Gas chromatography–mass spectrometry) spectra showed that 3-carene (29.21%), D-limonene (20.94%), caryophyllene (15.05%), and β-pinene (9.77%) were present as major components. These results suggested that the essential oil extracted from Vietnamese black pepper is applicable in the manufacturing processes of insecticides and air deodorizers.

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