Evaluation of optimization parameters in microwave reflux extraction of piperine-oleoresin from black pepper (Piper nigrum)
Black pepper is a functional plant with nutritional and medicinal benefits. Piperine being the major bioactive compound in black pepper has been applied for the treatment of many free radical-related diseases. This study determined a combination of operating parameters that optimize the microwave ex...
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| Format: | Article |
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Elsevier
2018
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| Online Access: | http://umpir.ump.edu.my/id/eprint/22937/ |
| _version_ | 1848821687014916096 |
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| author | Olalere, Olusegun Abayomi Nour, A. H. R. M., Yunus Alara, Oluwaseun Ruth |
| author_facet | Olalere, Olusegun Abayomi Nour, A. H. R. M., Yunus Alara, Oluwaseun Ruth |
| author_sort | Olalere, Olusegun Abayomi |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | Black pepper is a functional plant with nutritional and medicinal benefits. Piperine being the major bioactive compound in black pepper has been applied for the treatment of many free radical-related diseases. This study determined a combination of operating parameters that optimize the microwave extraction of the piperine oil. The effect of irradiation time, microwave power level, feed particle size and feed-solvent ratio on piperine content and absorbed microwave energy were tested using a three-level L9-Taguchi parametric design. The results obtained placed the optimum extraction condition at 90 min of irradiation time, 350 W of microwave power, 0.1 mm of particle size and 1:12 of feed-solvent ratio. Under this optimal condition the optimal piperine oil and absorbed microwave energy of 5.64 w/w and 84.17 J/min were obtained, respectively. The optimal conditions can therefore be employed to design extraction process with higher efficiency and productivity. |
| first_indexed | 2025-11-15T02:29:18Z |
| format | Article |
| id | ump-22937 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| last_indexed | 2025-11-15T02:29:18Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-229372019-09-10T04:05:22Z http://umpir.ump.edu.my/id/eprint/22937/ Evaluation of optimization parameters in microwave reflux extraction of piperine-oleoresin from black pepper (Piper nigrum) Olalere, Olusegun Abayomi Nour, A. H. R. M., Yunus Alara, Oluwaseun Ruth TP Chemical technology Black pepper is a functional plant with nutritional and medicinal benefits. Piperine being the major bioactive compound in black pepper has been applied for the treatment of many free radical-related diseases. This study determined a combination of operating parameters that optimize the microwave extraction of the piperine oil. The effect of irradiation time, microwave power level, feed particle size and feed-solvent ratio on piperine content and absorbed microwave energy were tested using a three-level L9-Taguchi parametric design. The results obtained placed the optimum extraction condition at 90 min of irradiation time, 350 W of microwave power, 0.1 mm of particle size and 1:12 of feed-solvent ratio. Under this optimal condition the optimal piperine oil and absorbed microwave energy of 5.64 w/w and 84.17 J/min were obtained, respectively. The optimal conditions can therefore be employed to design extraction process with higher efficiency and productivity. Elsevier 2018 Article PeerReviewed Olalere, Olusegun Abayomi and Nour, A. H. and R. M., Yunus and Alara, Oluwaseun Ruth (2018) Evaluation of optimization parameters in microwave reflux extraction of piperine-oleoresin from black pepper (Piper nigrum). Beni-Suef University Journal of Basic and Applied Sciences. pp. 1-6. ISSN 2314-8535. (In Press / Online First) (In Press / Online First) https://doi.org/10.1016/j.bjbas.2018.07.006 |
| spellingShingle | TP Chemical technology Olalere, Olusegun Abayomi Nour, A. H. R. M., Yunus Alara, Oluwaseun Ruth Evaluation of optimization parameters in microwave reflux extraction of piperine-oleoresin from black pepper (Piper nigrum) |
| title | Evaluation of optimization parameters in microwave reflux extraction of piperine-oleoresin from black pepper (Piper nigrum) |
| title_full | Evaluation of optimization parameters in microwave reflux extraction of piperine-oleoresin from black pepper (Piper nigrum) |
| title_fullStr | Evaluation of optimization parameters in microwave reflux extraction of piperine-oleoresin from black pepper (Piper nigrum) |
| title_full_unstemmed | Evaluation of optimization parameters in microwave reflux extraction of piperine-oleoresin from black pepper (Piper nigrum) |
| title_short | Evaluation of optimization parameters in microwave reflux extraction of piperine-oleoresin from black pepper (Piper nigrum) |
| title_sort | evaluation of optimization parameters in microwave reflux extraction of piperine-oleoresin from black pepper (piper nigrum) |
| topic | TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/22937/ http://umpir.ump.edu.my/id/eprint/22937/ |