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Extraction, Radical Scavenging Activities and Physicochemical Fngerprints of Black Pepper (Piper Nigrum) Extract

Black pepper (Piper nigrum) is an essential tropical crop which doubled as spice in food industries and medicine in the treatment of free radical related disorders. For this study, microwave reflux method was employed in the extraction of bioactive oleoresin from black peppercorns. Extraction parame...

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Main Authors: Olalere, Olusegun Abayomi, Nour, A. H., Alara, Oluwaseun Ruth
Format: Article
Language:English
Published: Springer International Publishing 2017
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/18569/1/fkksa-2017-nour-Extraction%2C%20radical%20scavenging%20activities1.pdf
http://umpir.ump.edu.my/id/eprint/18569/
https://doi.org/10.1007/s11694-017-9604-4
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spelling my.ump.umpir.185692019-09-10T04:46:05Z http://umpir.ump.edu.my/id/eprint/18569/ Extraction, Radical Scavenging Activities and Physicochemical Fngerprints of Black Pepper (Piper Nigrum) Extract Olalere, Olusegun Abayomi Nour, A. H. Alara, Oluwaseun Ruth TP Chemical technology Black pepper (Piper nigrum) is an essential tropical crop which doubled as spice in food industries and medicine in the treatment of free radical related disorders. For this study, microwave reflux method was employed in the extraction of bioactive oleoresin from black peppercorns. Extraction parameters such as irradiation time, microwave power, feed particle size and molar ratio were optimized. The effects of these parameters on the oleoresin yield and antiradical activities were investigated using a multi-level Taguchi methodology. The results obtained placed the optimum extraction condition at 120 min irradiation time, 350 W microwave power, 0.105 mm feed particle size and 12 g/ml molar ratio. Under this optimal condition, the oleoresin yield was obtained as 5.64% (w/w). However, the optimum percentage inhibitions of the extracted spice oleoresins on the stable DPPH and hydrogen peroxide radicals were estimated to be 88.75 and 90.31%, respectively. Moreover, the Fourier transform infrared (FTIR) analysis confirmed the presence of unsaturated amide groups, which validated the antioxidant potential of the black pepper extract. The scanning electronic microscopy (SEM) further elucidated the structural transformation of black pepper from the pulsed microwave heating effect. Springer International Publishing 2017 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/18569/1/fkksa-2017-nour-Extraction%2C%20radical%20scavenging%20activities1.pdf Olalere, Olusegun Abayomi and Nour, A. H. and Alara, Oluwaseun Ruth (2017) Extraction, Radical Scavenging Activities and Physicochemical Fngerprints of Black Pepper (Piper Nigrum) Extract. Journal of Food Measurement and Characterization, 11 (4). pp. 2195-2201. ISSN 2193-4126 (Print); 2193-4134 (Online) https://doi.org/10.1007/s11694-017-9604-4 DOI: 10.1007/s11694-017-9604-4
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Olalere, Olusegun Abayomi
Nour, A. H.
Alara, Oluwaseun Ruth
Extraction, Radical Scavenging Activities and Physicochemical Fngerprints of Black Pepper (Piper Nigrum) Extract
description Black pepper (Piper nigrum) is an essential tropical crop which doubled as spice in food industries and medicine in the treatment of free radical related disorders. For this study, microwave reflux method was employed in the extraction of bioactive oleoresin from black peppercorns. Extraction parameters such as irradiation time, microwave power, feed particle size and molar ratio were optimized. The effects of these parameters on the oleoresin yield and antiradical activities were investigated using a multi-level Taguchi methodology. The results obtained placed the optimum extraction condition at 120 min irradiation time, 350 W microwave power, 0.105 mm feed particle size and 12 g/ml molar ratio. Under this optimal condition, the oleoresin yield was obtained as 5.64% (w/w). However, the optimum percentage inhibitions of the extracted spice oleoresins on the stable DPPH and hydrogen peroxide radicals were estimated to be 88.75 and 90.31%, respectively. Moreover, the Fourier transform infrared (FTIR) analysis confirmed the presence of unsaturated amide groups, which validated the antioxidant potential of the black pepper extract. The scanning electronic microscopy (SEM) further elucidated the structural transformation of black pepper from the pulsed microwave heating effect.
format Article
author Olalere, Olusegun Abayomi
Nour, A. H.
Alara, Oluwaseun Ruth
author_facet Olalere, Olusegun Abayomi
Nour, A. H.
Alara, Oluwaseun Ruth
author_sort Olalere, Olusegun Abayomi
title Extraction, Radical Scavenging Activities and Physicochemical Fngerprints of Black Pepper (Piper Nigrum) Extract
title_short Extraction, Radical Scavenging Activities and Physicochemical Fngerprints of Black Pepper (Piper Nigrum) Extract
title_full Extraction, Radical Scavenging Activities and Physicochemical Fngerprints of Black Pepper (Piper Nigrum) Extract
title_fullStr Extraction, Radical Scavenging Activities and Physicochemical Fngerprints of Black Pepper (Piper Nigrum) Extract
title_full_unstemmed Extraction, Radical Scavenging Activities and Physicochemical Fngerprints of Black Pepper (Piper Nigrum) Extract
title_sort extraction, radical scavenging activities and physicochemical fngerprints of black pepper (piper nigrum) extract
publisher Springer International Publishing
publishDate 2017
url http://umpir.ump.edu.my/id/eprint/18569/1/fkksa-2017-nour-Extraction%2C%20radical%20scavenging%20activities1.pdf
http://umpir.ump.edu.my/id/eprint/18569/
https://doi.org/10.1007/s11694-017-9604-4
_version_ 1646017371058470912
score 13.211869

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