Optimized Microwave Reflux Extraction and Antioxidant Activities of Piperine from Black and White Piper Nigrum

Optimized Microwave Reflux Extraction and Antioxidant Activities of Piperine from Black and White Piper Nigrum

In this study, the microwave reflux technique was employed to extract piperine from black and white pepper. This is due to its ability to combine the microwave and the conventional solvent extraction together with a high degree of selectivity and quality extract. The extraction process was optimized...

Full description

Bibliographic Details
Main Authors: Olalere, Olusegun Abayomi, Nour, A. H., Alara, Oluwaseun Ruth, Habeeb, Omar Abed
Format: Article
Language:English
Published: Bangladesh University of Engineering and Technology 2017
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/19123/
http://umpir.ump.edu.my/id/eprint/19123/
http://umpir.ump.edu.my/id/eprint/19123/
http://umpir.ump.edu.my/id/eprint/19123/1/fkksa-2017-nour-Optimized%20Microwave%20Reflux%20Extraction%20and%20Antioxidant.pdf
id ump-19123
recordtype eprints
spelling ump-191232019-09-10T04:47:25Z http://umpir.ump.edu.my/id/eprint/19123/ Optimized Microwave Reflux Extraction and Antioxidant Activities of Piperine from Black and White Piper Nigrum Olalere, Olusegun Abayomi Nour, A. H. Alara, Oluwaseun Ruth Habeeb, Omar Abed TP Chemical technology In this study, the microwave reflux technique was employed to extract piperine from black and white pepper. This is due to its ability to combine the microwave and the conventional solvent extraction together with a high degree of selectivity and quality extract. The extraction process was optimized using theL9-Taguchi experimental design. This investigated the effects of four independent factors (irradiation time (x1), microwave power level (x2), feed particle size (x3) and molar ratio (x4)) on piperine yield. Antioxidant activity of the oleoresin extracts were later evaluated using DPPH (1, 1-diphenyl-1-picrylhydrazyl) radical scavenging assay. The optimum extraction condition in black pepper refluxation was attained at 90 min irradiation time (x1), 350 W power level (x2), 0.105 mm feed particle size (x3) and 10 mL/g molar ratio (x4) with an extremum ranking in decreasing order of x3> x4> x2> x1.However,from the white pepper refluxation an optimum condition was achieved at 120 min irradiation time (x1), 350 W power level (x2), 0.300 mm feed particle size (x3) and 6 mL/g molar ratio (x4) with a corresponding decreasing extremum order of x1> x4> x2> x3.From the results obtained from concentration-dependent radicals scavenging activity it was concluded that white oleoresins extract were much higher in inhibitory activity than that of black oleoresin extract. Bangladesh University of Engineering and Technology 2017 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/19123/1/fkksa-2017-nour-Optimized%20Microwave%20Reflux%20Extraction%20and%20Antioxidant.pdf Olalere, Olusegun Abayomi and Nour, A. H. and Alara, Oluwaseun Ruth and Habeeb, Omar Abed (2017) Optimized Microwave Reflux Extraction and Antioxidant Activities of Piperine from Black and White Piper Nigrum. Chemical Engineering Research Bulletin, 19 (Sp.). pp. 139-144. ISSN 0379-7678 (Print); 2072-9510 (Online) http://dx.doi.org/10.3329/cerb.v19i0.33808 doi: 10.3329/cerb.v19i0.33808
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
Habeeb, Omar Abed
Optimized Microwave Reflux Extraction and Antioxidant Activities of Piperine from Black and White Piper Nigrum
description In this study, the microwave reflux technique was employed to extract piperine from black and white pepper. This is due to its ability to combine the microwave and the conventional solvent extraction together with a high degree of selectivity and quality extract. The extraction process was optimized using theL9-Taguchi experimental design. This investigated the effects of four independent factors (irradiation time (x1), microwave power level (x2), feed particle size (x3) and molar ratio (x4)) on piperine yield. Antioxidant activity of the oleoresin extracts were later evaluated using DPPH (1, 1-diphenyl-1-picrylhydrazyl) radical scavenging assay. The optimum extraction condition in black pepper refluxation was attained at 90 min irradiation time (x1), 350 W power level (x2), 0.105 mm feed particle size (x3) and 10 mL/g molar ratio (x4) with an extremum ranking in decreasing order of x3> x4> x2> x1.However,from the white pepper refluxation an optimum condition was achieved at 120 min irradiation time (x1), 350 W power level (x2), 0.300 mm feed particle size (x3) and 6 mL/g molar ratio (x4) with a corresponding decreasing extremum order of x1> x4> x2> x3.From the results obtained from concentration-dependent radicals scavenging activity it was concluded that white oleoresins extract were much higher in inhibitory activity than that of black oleoresin extract.
format Article
author Olalere, Olusegun Abayomi
Nour, A. H.
Alara, Oluwaseun Ruth
Habeeb, Omar Abed
author_facet Olalere, Olusegun Abayomi
Nour, A. H.
Alara, Oluwaseun Ruth
Habeeb, Omar Abed
author_sort Olalere, Olusegun Abayomi
title Optimized Microwave Reflux Extraction and Antioxidant Activities of Piperine from Black and White Piper Nigrum
title_short Optimized Microwave Reflux Extraction and Antioxidant Activities of Piperine from Black and White Piper Nigrum
title_full Optimized Microwave Reflux Extraction and Antioxidant Activities of Piperine from Black and White Piper Nigrum
title_fullStr Optimized Microwave Reflux Extraction and Antioxidant Activities of Piperine from Black and White Piper Nigrum
title_full_unstemmed Optimized Microwave Reflux Extraction and Antioxidant Activities of Piperine from Black and White Piper Nigrum
title_sort optimized microwave reflux extraction and antioxidant activities of piperine from black and white piper nigrum
publisher Bangladesh University of Engineering and Technology
publishDate 2017
url http://umpir.ump.edu.my/id/eprint/19123/
http://umpir.ump.edu.my/id/eprint/19123/
http://umpir.ump.edu.my/id/eprint/19123/
http://umpir.ump.edu.my/id/eprint/19123/1/fkksa-2017-nour-Optimized%20Microwave%20Reflux%20Extraction%20and%20Antioxidant.pdf
first_indexed 2023-09-18T22:27:24Z
last_indexed 2023-09-18T22:27:24Z
_version_ 1777416058114670592

Similar Items