COMPARATIVE STUDY OF PULSED MICROWAVE AND HYDRODISTILLATION EXTRACTION OF PIPERINE OIL FROM BLACK PEPPER
DOI:
https://doi.org/10.31436/iiumej.v18i2.802Abstract
Black pepper is a tropical crop with an extensive medicinal potential in alternative medicine and nutraceutical applications. The pungent bioactive piperine is responsible for this functions and its efficacy requires an efficient extraction technologies for optimal isolation. There is therefore a need to determine the best factor settings that will optimize the relative efficiency of the extraction system with minimal variability. The best factor settings was achieved using the L9 Taguchi parametric orthogonal design. The extraction parameters considered under this study were extraction time, irradiation power level, particle size and molar ratio. An optimal extraction condition was therefore achieved at 90 min extraction time, 350 W microwave power, 0.105 mm particle size and 10 mL/g molar ratio. The signal-to-noise ratio (SNR) otherwise known as response optimizer is an ideal metric in the determination of this optimum condition. The performance evaluation of reflux microwave extractor in relation to that of the hydrodistillation system placed the optimal efficiency and signal-to-noise ratio at 155.72% and 43.8469, respectively. The higher optimal efficiency obtained indicated that the microwave reflux extraction is better and more efficient than the conventional hydrodistillation techniques.Downloads
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References
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[15] Özek G, Demirci F, Özek T, Tabanca N, Wedge DE, Khan SI, Hüsnü K, Bas C, Duran A, Hamzaoglu E (2010) Gas chromatographic – mass spectrometric analysis of volatiles obtained by four different techniques from Salvia rosifolia Sm and evaluation for biological activity,1217: 741–748.
[16] Chan CH, Lim JJ, Yusoff R, Ngoh GC, (2015) A generalized energy-based kinetic model for microwave-assisted extraction of bioactive compounds from plants,Sep. Purif. Technol. 143:152–160.
[17] Singh S, Kapoor IPS, Singh G, Schuff C, De Lampasona MP, Catalan CAN (2013) Chemistry, antioxidant and antimicrobial potentials of white pepper (Piper nigrum L.) essential oil and oleoresins, Proc. Natl. Acad. Sci. India Sect. B - Biol. Sci.83:357–366,
[18] Maghsoodloo S, Ozdemir G, Jordan V, Huang CH (2004) Strengths and limitations of Taguchi’s contributions to quality, manufacturing, and process engineering, J. Manuf. Syst.23: 73–126.
[19] Olalere OA, Abdurahman NH, Alara OR (2017) Extraction, radical scavenging activities and physicochemical fingerprints of black pepper (Piper nigrum) extract, J. Food Meas. Charact.http://10.1007/s11694-017-9604-4.
[20] Olalere OA, Abdurahman NH, Alara OR, Habeeb OA (2017) Optimized microwave reflux extraction and antioxidant activities of piperine from black and white piper nigrum, Chem. Eng. Res. Bull.19:139, 2017.
[21] Zaveri M, Khandhar A, Patel S, Patel A (2010) Chemistry and pharmacology of piper longum, Int. J. Pharm. Sci. Rev. Res. 5:67-76.
[22] Kormin F, Ahmed I, Yunus RM, Yusof ZA (2010) The potential of modified microwave extraction system (mmes) to extract bioactive components from ferns. Int. J. Eng. Technol. 10:7–21.
[23] Jokic S, Velic D, Bilic M, Bucic-Kojic A, Planinic M, Tomasa S (2010) Modelling of the process of solid-liquid extraction of total polyphenols from soybeans, Czech J. Food Sci. 28:206–212.
[2] Nwokem C, Agbaji E, Kagbu J, Ekanem E (2010) Determination of capsaicin content and pungency level of five different peppers grown in Nigeria, NY Sci J. 3:17–21.
[3] Adkins LD (2003) Oleoresin capsicum: an analysis of the implementation of pepper spray into the law enforcement use of force continuum in a selected police department, electron. Theses Diss.86. http://dc.etsu.edu/etd/779.
[4] Vasavirama K, Upender M (2014) Piperine: A valuable alkaloid from piper species, Int. J. Pharm. Pharm. Sci. 6:34–38.
[5] Ha YM, Li WM, Wang F (2011) Application of ESR spectroscopy to identify and estimate original dose in irradiated cumin and white pepper, Eur. Food Res. Technol. 233:625–630.
[6] Meghwal M, Tk G (2012) Nutritional constituent of black pepper as medicinal molecules : A Review, 1: 1–7.
[7] Majeed L, Prakash (2000) The medicinal uses of pepper.†international pepper news, 25: 1–9.
[8] Janakiraman K, Manavalan R (2008) Studies on effect of piperine on oral bioavailability of ampicillin and norfloxacin., Afr. J. Tradit. Complement. Altern. Med. 5:257–262.
[9] Olalere OA, Abdurahman HN, Yunus RM, Alara OR (2017) Multi-response optimization and neural network modeling for parameter precision in heat reflux extraction of spice oleoresins from two pepper cultivars ( Piper nigrum ), J. King Saud Univ. - Sci. doi:10.1016/j.jksus.2017.09.010.
[10] Olalere OA, Abdurahman HN, Alara OR, Habeeb OA (2017) Parametric optimization of microwave reflux extraction of spice oleoresin from white pepper (Piper nigrum), J. Anal. Sci. Technol. 8:1-8.
[11] Rafajlovska V, Slaveska-Raicki R, Klopcevska J, Srbinoska M (2011) Extraction of oleoresin from pungent red paprika under different conditions, Mass Transf. Chem. Eng. Process. 5:111–132.
[12] Nahak G, Sahu RK (2011) Phytochemical evaluation and antioxidant activity of piper cubeba and Piper nigrum, J. Appl. Pharm. Sci. 1:153–157.
[13] Raman G, Gaikar V (2002) Microwave-assisted extraction of piperine from Piper nigrum, Ind. Eng. Chem. Res.41:2521–2528.
[14] Mandal V, Mohan Y, Hemalatha S (2008) Microwave assisted extraction of curcumin by sample-solvent dual heating mechanism using Taguchi L9 orthogonal design, J. Pharm. Biomed. Anal. 46:322–327.
[15] Özek G, Demirci F, Özek T, Tabanca N, Wedge DE, Khan SI, Hüsnü K, Bas C, Duran A, Hamzaoglu E (2010) Gas chromatographic – mass spectrometric analysis of volatiles obtained by four different techniques from Salvia rosifolia Sm and evaluation for biological activity,1217: 741–748.
[16] Chan CH, Lim JJ, Yusoff R, Ngoh GC, (2015) A generalized energy-based kinetic model for microwave-assisted extraction of bioactive compounds from plants,Sep. Purif. Technol. 143:152–160.
[17] Singh S, Kapoor IPS, Singh G, Schuff C, De Lampasona MP, Catalan CAN (2013) Chemistry, antioxidant and antimicrobial potentials of white pepper (Piper nigrum L.) essential oil and oleoresins, Proc. Natl. Acad. Sci. India Sect. B - Biol. Sci.83:357–366,
[18] Maghsoodloo S, Ozdemir G, Jordan V, Huang CH (2004) Strengths and limitations of Taguchi’s contributions to quality, manufacturing, and process engineering, J. Manuf. Syst.23: 73–126.
[19] Olalere OA, Abdurahman NH, Alara OR (2017) Extraction, radical scavenging activities and physicochemical fingerprints of black pepper (Piper nigrum) extract, J. Food Meas. Charact.http://10.1007/s11694-017-9604-4.
[20] Olalere OA, Abdurahman NH, Alara OR, Habeeb OA (2017) Optimized microwave reflux extraction and antioxidant activities of piperine from black and white piper nigrum, Chem. Eng. Res. Bull.19:139, 2017.
[21] Zaveri M, Khandhar A, Patel S, Patel A (2010) Chemistry and pharmacology of piper longum, Int. J. Pharm. Sci. Rev. Res. 5:67-76.
[22] Kormin F, Ahmed I, Yunus RM, Yusof ZA (2010) The potential of modified microwave extraction system (mmes) to extract bioactive components from ferns. Int. J. Eng. Technol. 10:7–21.
[23] Jokic S, Velic D, Bilic M, Bucic-Kojic A, Planinic M, Tomasa S (2010) Modelling of the process of solid-liquid extraction of total polyphenols from soybeans, Czech J. Food Sci. 28:206–212.
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Published
2017-12-01
How to Cite
OLALERE, O. A. (2017). COMPARATIVE STUDY OF PULSED MICROWAVE AND HYDRODISTILLATION EXTRACTION OF PIPERINE OIL FROM BLACK PEPPER. IIUM Engineering Journal, 18(2), 87–93. https://doi.org/10.31436/iiumej.v18i2.802
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Chemical and Biotechnology Engineering
