Extraction, Radical Scavenging Activities and Physicochemical Fingerprints of Black Pepper (Piper nigrum) Extract

Black pepper (Piper nigrum) is an essential tropical crop which doubled as spice in food industries and medicine in the treatment of free radical related disorders. For this study, microwave reflux method was employed in the extraction of bioactive oleoresin from black peppercorns. Extraction parame...

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Main Authors:	Olalere, Olusegun Abayomi, Nour, A. H., Alara, Oluwaseun Ruth
Format:	Article
Language:	English
Published:	Springer International Publishing 2017
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/19122/ http://umpir.ump.edu.my/id/eprint/19122/ http://umpir.ump.edu.my/id/eprint/19122/ http://umpir.ump.edu.my/id/eprint/19122/1/fkksa-2017-nour-Extraction%2C%20radical%20scavenging%20activities1.pdf

id	ump-19122
recordtype	eprints
spelling	ump-191222019-09-10T04:41:20Z http://umpir.ump.edu.my/id/eprint/19122/ Extraction, Radical Scavenging Activities and Physicochemical Fingerprints of Black Pepper (Piper nigrum) Extract Olalere, Olusegun Abayomi Nour, A. H. Alara, Oluwaseun Ruth TP Chemical technology Black pepper (Piper nigrum) is an essential tropical crop which doubled as spice in food industries and medicine in the treatment of free radical related disorders. For this study, microwave reflux method was employed in the extraction of bioactive oleoresin from black peppercorns. Extraction parameters such as irradiation time, microwave power, feed particle size and molar ratio were optimized. The effects of these parameters on the oleoresin yield and antiradical activities were investigated using a multi-level Taguchi methodology. The results obtained placed the optimum extraction condition at 120 min irradiation time, 350 W microwave power, 0.105 mm feed particle size and 12 g/ml molar ratio. Under this optimal condition, the oleoresin yield was obtained as 5.64% (w/w). However, the optimum percentage inhibitions of the extracted spice oleoresins on the stable DPPH and hydrogen peroxide radicals were estimated to be 88.75 and 90.31%, respectively. Moreover, the Fourier transform infrared (FTIR) analysis confirmed the presence of unsaturated amide groups, which validated the antioxidant potential of the black pepper extract. The scanning electronic microscopy (SEM) further elucidated the structural transformation of black pepper from the pulsed microwave heating effect. Springer International Publishing 2017 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/19122/1/fkksa-2017-nour-Extraction%2C%20radical%20scavenging%20activities1.pdf Olalere, Olusegun Abayomi and Nour, A. H. and Alara, Oluwaseun Ruth (2017) Extraction, Radical Scavenging Activities and Physicochemical Fingerprints of Black Pepper (Piper nigrum) Extract. Journal of Food Measurement and Characterization, 11 (4). pp. 2195-2201. ISSN 2193-4126 (Print); 2193-4134 (Online) https://doi.org/10.1007/s11694-017-9604-4 doi: 10.1007/s11694-017-9604-4
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Olalere, Olusegun Abayomi Nour, A. H. Alara, Oluwaseun Ruth Extraction, Radical Scavenging Activities and Physicochemical Fingerprints of Black Pepper (Piper nigrum) Extract
description	Black pepper (Piper nigrum) is an essential tropical crop which doubled as spice in food industries and medicine in the treatment of free radical related disorders. For this study, microwave reflux method was employed in the extraction of bioactive oleoresin from black peppercorns. Extraction parameters such as irradiation time, microwave power, feed particle size and molar ratio were optimized. The effects of these parameters on the oleoresin yield and antiradical activities were investigated using a multi-level Taguchi methodology. The results obtained placed the optimum extraction condition at 120 min irradiation time, 350 W microwave power, 0.105 mm feed particle size and 12 g/ml molar ratio. Under this optimal condition, the oleoresin yield was obtained as 5.64% (w/w). However, the optimum percentage inhibitions of the extracted spice oleoresins on the stable DPPH and hydrogen peroxide radicals were estimated to be 88.75 and 90.31%, respectively. Moreover, the Fourier transform infrared (FTIR) analysis confirmed the presence of unsaturated amide groups, which validated the antioxidant potential of the black pepper extract. The scanning electronic microscopy (SEM) further elucidated the structural transformation of black pepper from the pulsed microwave heating effect.
format	Article
author	Olalere, Olusegun Abayomi Nour, A. H. Alara, Oluwaseun Ruth
author_facet	Olalere, Olusegun Abayomi Nour, A. H. Alara, Oluwaseun Ruth
author_sort	Olalere, Olusegun Abayomi
title	Extraction, Radical Scavenging Activities and Physicochemical Fingerprints of Black Pepper (Piper nigrum) Extract
title_short	Extraction, Radical Scavenging Activities and Physicochemical Fingerprints of Black Pepper (Piper nigrum) Extract
title_full	Extraction, Radical Scavenging Activities and Physicochemical Fingerprints of Black Pepper (Piper nigrum) Extract
title_fullStr	Extraction, Radical Scavenging Activities and Physicochemical Fingerprints of Black Pepper (Piper nigrum) Extract
title_full_unstemmed	Extraction, Radical Scavenging Activities and Physicochemical Fingerprints of Black Pepper (Piper nigrum) Extract
title_sort	extraction, radical scavenging activities and physicochemical fingerprints of black pepper (piper nigrum) extract
publisher	Springer International Publishing
publishDate	2017
url	http://umpir.ump.edu.my/id/eprint/19122/ http://umpir.ump.edu.my/id/eprint/19122/ http://umpir.ump.edu.my/id/eprint/19122/ http://umpir.ump.edu.my/id/eprint/19122/1/fkksa-2017-nour-Extraction%2C%20radical%20scavenging%20activities1.pdf
first_indexed	2023-09-18T22:27:24Z
last_indexed	2023-09-18T22:27:24Z
_version_	1777416057937461248

Extraction, Radical Scavenging Activities and Physicochemical Fingerprints of Black Pepper (Piper nigrum) Extract

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