Efficacy of different solvent for oleoresin extraction and physicochemical properties of white pepper produced via water retting
Initially, four different solvents were compared to determine the best solvent for white pepper oleoresin extraction. Methanol was chosen as it resulted in the highest yield and total phenolic content (TPC) of oleoresin extract from white pepper. This study was also carried out to determine the...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2021
|
| Online Access: | http://journalarticle.ukm.my/16908/ http://journalarticle.ukm.my/16908/1/10.pdf |
| _version_ | 1848814174153474048 |
|---|---|
| author | Nurul Shahirah Aziz, Noor-Soffalina Sofian-Seng, Wan Aida Wan Mustapha, |
| author_facet | Nurul Shahirah Aziz, Noor-Soffalina Sofian-Seng, Wan Aida Wan Mustapha, |
| author_sort | Nurul Shahirah Aziz, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Initially, four different solvents were compared to determine the best solvent for white pepper oleoresin extraction.
Methanol was chosen as it resulted in the highest yield and total phenolic content (TPC) of oleoresin extract from white
pepper. This study was also carried out to determine the functional and physicochemical properties of white pepper
produced via water retting. Fresh pepper berries were soaked in distilled water (1:2, w/w) at four different temperatures
of 28, 35, 42, and 49 ℃ for 16 days. The yield, oleoresin content, colour, fracturability, free radical scavenging activity,
and TPC of white pepper produced were determined on the 4th, 8th, 12th, and 16th day of the retting process. Results
showed that 8 days of retting at 28 ℃ was sufficient to produce a significantly (p < 0.05) high yield and most fractured
white pepper. For other properties, it was suggested that retting time of 8 days was sufficient to produce satisfactory
whiteness value, piperine content, free radical scavenging activity, and TPC. Therefore, it can be concluded that the
quality of white pepper very much depended on retting temperature compared to the duration of the retting process. |
| first_indexed | 2025-11-15T00:29:53Z |
| format | Article |
| id | oai:generic.eprints.org:16908 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:29:53Z |
| publishDate | 2021 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:169082021-06-28T15:18:04Z http://journalarticle.ukm.my/16908/ Efficacy of different solvent for oleoresin extraction and physicochemical properties of white pepper produced via water retting Nurul Shahirah Aziz, Noor-Soffalina Sofian-Seng, Wan Aida Wan Mustapha, Initially, four different solvents were compared to determine the best solvent for white pepper oleoresin extraction. Methanol was chosen as it resulted in the highest yield and total phenolic content (TPC) of oleoresin extract from white pepper. This study was also carried out to determine the functional and physicochemical properties of white pepper produced via water retting. Fresh pepper berries were soaked in distilled water (1:2, w/w) at four different temperatures of 28, 35, 42, and 49 ℃ for 16 days. The yield, oleoresin content, colour, fracturability, free radical scavenging activity, and TPC of white pepper produced were determined on the 4th, 8th, 12th, and 16th day of the retting process. Results showed that 8 days of retting at 28 ℃ was sufficient to produce a significantly (p < 0.05) high yield and most fractured white pepper. For other properties, it was suggested that retting time of 8 days was sufficient to produce satisfactory whiteness value, piperine content, free radical scavenging activity, and TPC. Therefore, it can be concluded that the quality of white pepper very much depended on retting temperature compared to the duration of the retting process. Penerbit Universiti Kebangsaan Malaysia 2021-03 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/16908/1/10.pdf Nurul Shahirah Aziz, and Noor-Soffalina Sofian-Seng, and Wan Aida Wan Mustapha, (2021) Efficacy of different solvent for oleoresin extraction and physicochemical properties of white pepper produced via water retting. Sains Malaysiana, 50 (3). pp. 677-689. ISSN 0126-6039 https://www.ukm.my/jsm/malay_journals/jilid50bil3_2021/KandunganJilid50Bil3_2021.html |
| spellingShingle | Nurul Shahirah Aziz, Noor-Soffalina Sofian-Seng, Wan Aida Wan Mustapha, Efficacy of different solvent for oleoresin extraction and physicochemical properties of white pepper produced via water retting |
| title | Efficacy of different solvent for oleoresin extraction and physicochemical properties of white pepper produced via water retting |
| title_full | Efficacy of different solvent for oleoresin extraction and physicochemical properties of white pepper produced via water retting |
| title_fullStr | Efficacy of different solvent for oleoresin extraction and physicochemical properties of white pepper produced via water retting |
| title_full_unstemmed | Efficacy of different solvent for oleoresin extraction and physicochemical properties of white pepper produced via water retting |
| title_short | Efficacy of different solvent for oleoresin extraction and physicochemical properties of white pepper produced via water retting |
| title_sort | efficacy of different solvent for oleoresin extraction and physicochemical properties of white pepper produced via water retting |
| url | http://journalarticle.ukm.my/16908/ http://journalarticle.ukm.my/16908/ http://journalarticle.ukm.my/16908/1/10.pdf |