Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper

The study investigated the effects of extraction parameters on the yield, antioxidant activities, morphological and functional group characteristics of black and white pepper oleoresin extracts. Optimized oleoresin yields of 5.64 and 8.72 w/w% were obtained as black and white pepper extracts, respec...

Full description

Bibliographic Details
Main Authors:	Olalere, Olusegun Abayomi, Nour, A. H., R. M., Yunus, Alara, Oluwaseun Ruth, Ahmad, Mani Malam, Yasmeen, Hafiz Zaki, Abdlrhman, Hybat Salih Mohamed
Format:	Article
Language:	English
Published:	Taylor & Francis 2018
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/22143/ http://umpir.ump.edu.my/id/eprint/22143/ http://umpir.ump.edu.my/id/eprint/22143/ http://umpir.ump.edu.my/id/eprint/22143/1/Parameter%20study%2C%20antioxidant%20activities%2C%20morphological%20and%20functional%20characteristics%20in%20microwave%20extraction%20of%20medicinal%20oleoresins%20from%20black%20and%20white%20pepper.pdf

id	ump-22143
recordtype	eprints
spelling	ump-221432019-09-10T04:07:06Z http://umpir.ump.edu.my/id/eprint/22143/ Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper Olalere, Olusegun Abayomi Nour, A. H. R. M., Yunus Alara, Oluwaseun Ruth Ahmad, Mani Malam Yasmeen, Hafiz Zaki Abdlrhman, Hybat Salih Mohamed TP Chemical technology The study investigated the effects of extraction parameters on the yield, antioxidant activities, morphological and functional group characteristics of black and white pepper oleoresin extracts. Optimized oleoresin yields of 5.64 and 8.72 w/w% were obtained as black and white pepper extracts, respectively. Moreover, from the antioxidant assay, the concentration of black and white pepper extracts required to scavenge half of stable DPPH radicals were 94.92 and 107.57 µg/ml, respectively. From the complementary antioxidant assay; the concentration of black and white pepper extracts required to scavenge half of the stable ABTS free radicals were 82.36 and 94.71 µg/ml, respectively. This indicated that extracts from white pepper exhibited higher antioxidant capacity than the black pepper extracts. The results from the untargeted compositional GC-MS analysis identified a total of 23 and 31 bioactive compounds in black and white oleoresin extracts, respectively. This study, therefore, revealed the potential of microwave extraction in obtaining high-quality extracts. Taylor & Francis 2018 Article PeerReviewed pdf en cc_by_4 http://umpir.ump.edu.my/id/eprint/22143/1/Parameter%20study%2C%20antioxidant%20activities%2C%20morphological%20and%20functional%20characteristics%20in%20microwave%20extraction%20of%20medicinal%20oleoresins%20from%20black%20and%20white%20pepper.pdf Olalere, Olusegun Abayomi and Nour, A. H. and R. M., Yunus and Alara, Oluwaseun Ruth and Ahmad, Mani Malam and Yasmeen, Hafiz Zaki and Abdlrhman, Hybat Salih Mohamed (2018) Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper. Journal of Taibah University for Science, 2 (6). pp. 1-8. ISSN 1658-3655 https://doi.org/10.1080/16583655.2018.1515323 10.1080/16583655.2018.1515323
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. R. M., Yunus Alara, Oluwaseun Ruth Ahmad, Mani Malam Yasmeen, Hafiz Zaki Abdlrhman, Hybat Salih Mohamed Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper
description	The study investigated the effects of extraction parameters on the yield, antioxidant activities, morphological and functional group characteristics of black and white pepper oleoresin extracts. Optimized oleoresin yields of 5.64 and 8.72 w/w% were obtained as black and white pepper extracts, respectively. Moreover, from the antioxidant assay, the concentration of black and white pepper extracts required to scavenge half of stable DPPH radicals were 94.92 and 107.57 µg/ml, respectively. From the complementary antioxidant assay; the concentration of black and white pepper extracts required to scavenge half of the stable ABTS free radicals were 82.36 and 94.71 µg/ml, respectively. This indicated that extracts from white pepper exhibited higher antioxidant capacity than the black pepper extracts. The results from the untargeted compositional GC-MS analysis identified a total of 23 and 31 bioactive compounds in black and white oleoresin extracts, respectively. This study, therefore, revealed the potential of microwave extraction in obtaining high-quality extracts.
format	Article
author	Olalere, Olusegun Abayomi Nour, A. H. R. M., Yunus Alara, Oluwaseun Ruth Ahmad, Mani Malam Yasmeen, Hafiz Zaki Abdlrhman, Hybat Salih Mohamed
author_facet	Olalere, Olusegun Abayomi Nour, A. H. R. M., Yunus Alara, Oluwaseun Ruth Ahmad, Mani Malam Yasmeen, Hafiz Zaki Abdlrhman, Hybat Salih Mohamed
author_sort	Olalere, Olusegun Abayomi
title	Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper
title_short	Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper
title_full	Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper
title_fullStr	Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper
title_full_unstemmed	Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper
title_sort	parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper
publisher	Taylor & Francis
publishDate	2018
url	http://umpir.ump.edu.my/id/eprint/22143/ http://umpir.ump.edu.my/id/eprint/22143/ http://umpir.ump.edu.my/id/eprint/22143/ http://umpir.ump.edu.my/id/eprint/22143/1/Parameter%20study%2C%20antioxidant%20activities%2C%20morphological%20and%20functional%20characteristics%20in%20microwave%20extraction%20of%20medicinal%20oleoresins%20from%20black%20and%20white%20pepper.pdf
first_indexed	2023-09-18T22:32:48Z
last_indexed	2023-09-18T22:32:48Z
_version_	1777416398356611072

Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper

Similar Items