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Heat and microwave reflux extraction, optimization, and physicochemical characterization of oleoresins from Malaysian pepper (piper nigrum)

Emerging evidence has revealed the undeniable ability of functional plants for the treatment of many degenerative free radical-related diseases in ethnomedicine. Black and white peppers (Piper nigrum) are examples of such plants with both nutritional and medicinal properties. The free radical scaven...

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Main Author: Olalere, Olusegun Abayomi
Format: Thesis
Language:English
Published: 2018
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/23428/1/Heat%20and%20microwave%20reflux%20extraction%2C%20optimization%2C%20and%20physicochemical%20characterization%20of%20oleoresins%20from%20Malaysian%20pepper%20%28piper%20nigrum%29.pdf
http://umpir.ump.edu.my/id/eprint/23428/
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spelling my.ump.umpir.234282021-11-10T02:25:40Z http://umpir.ump.edu.my/id/eprint/23428/ Heat and microwave reflux extraction, optimization, and physicochemical characterization of oleoresins from Malaysian pepper (piper nigrum) Olalere, Olusegun Abayomi TP Chemical technology Emerging evidence has revealed the undeniable ability of functional plants for the treatment of many degenerative free radical-related diseases in ethnomedicine. Black and white peppers (Piper nigrum) are examples of such plants with both nutritional and medicinal properties. The free radical scavenging properties of these important commodity crops is due to the presence of various mineral elements and phenolic compounds. A need then arises to find an efficient extraction technique that gives high quality phenolic extracts at optimum condition. In this study, heat reflux extraction (HRE) and microwave reflux extraction (MRE) techniques were compared for the extraction of oleoresins from black and white pepper. The effects of these extraction methods on the extraction yield, elemental composition, phenolic content, antioxidant activities, microstructure, and functional characteristics were succinctly investigated. The performance of the two extraction techniques were thereafter evaluated at different operating levels. This was achieved firstly by examining the effects of different parameters on both the extraction yield and absorbed energy, using a single factor experiment (SFE) and Taguchi orthogonal design of experiment (TODOE). The result obtained revealed that the MRE presented a better extracts than HRE in terms of fixed oil extracted, total phenolic content, antioxidant capacity, number of phenolic compounds and mineral elements. The estimated performance index adjudged MRE to be four times and six times better than HRE in black and white pepper refluxation, respectively. Moreover, white pepper offered a better and quality natural antioxidants in terms of the quantity of fixed oil, total phenolic content, antioxidant capacity, number of phenolic compounds and mineral elements. This research therefore provided an optimized, qualitative and quantitative insight into the effects of conventional and non-conventional extraction techniques on the yield, mineral composition, phenolic content, antioxidant activities, morphological and functional characteristics of black and white pepper extracts. 2018-08 Thesis NonPeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/23428/1/Heat%20and%20microwave%20reflux%20extraction%2C%20optimization%2C%20and%20physicochemical%20characterization%20of%20oleoresins%20from%20Malaysian%20pepper%20%28piper%20nigrum%29.pdf Olalere, Olusegun Abayomi (2018) Heat and microwave reflux extraction, optimization, and physicochemical characterization of oleoresins from Malaysian pepper (piper nigrum). PhD thesis, Universiti Malaysia Pahang.
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
Heat and microwave reflux extraction, optimization, and physicochemical characterization of oleoresins from Malaysian pepper (piper nigrum)
description Emerging evidence has revealed the undeniable ability of functional plants for the treatment of many degenerative free radical-related diseases in ethnomedicine. Black and white peppers (Piper nigrum) are examples of such plants with both nutritional and medicinal properties. The free radical scavenging properties of these important commodity crops is due to the presence of various mineral elements and phenolic compounds. A need then arises to find an efficient extraction technique that gives high quality phenolic extracts at optimum condition. In this study, heat reflux extraction (HRE) and microwave reflux extraction (MRE) techniques were compared for the extraction of oleoresins from black and white pepper. The effects of these extraction methods on the extraction yield, elemental composition, phenolic content, antioxidant activities, microstructure, and functional characteristics were succinctly investigated. The performance of the two extraction techniques were thereafter evaluated at different operating levels. This was achieved firstly by examining the effects of different parameters on both the extraction yield and absorbed energy, using a single factor experiment (SFE) and Taguchi orthogonal design of experiment (TODOE). The result obtained revealed that the MRE presented a better extracts than HRE in terms of fixed oil extracted, total phenolic content, antioxidant capacity, number of phenolic compounds and mineral elements. The estimated performance index adjudged MRE to be four times and six times better than HRE in black and white pepper refluxation, respectively. Moreover, white pepper offered a better and quality natural antioxidants in terms of the quantity of fixed oil, total phenolic content, antioxidant capacity, number of phenolic compounds and mineral elements. This research therefore provided an optimized, qualitative and quantitative insight into the effects of conventional and non-conventional extraction techniques on the yield, mineral composition, phenolic content, antioxidant activities, morphological and functional characteristics of black and white pepper extracts.
format Thesis
author Olalere, Olusegun Abayomi
author_facet Olalere, Olusegun Abayomi
author_sort Olalere, Olusegun Abayomi
title Heat and microwave reflux extraction, optimization, and physicochemical characterization of oleoresins from Malaysian pepper (piper nigrum)
title_short Heat and microwave reflux extraction, optimization, and physicochemical characterization of oleoresins from Malaysian pepper (piper nigrum)
title_full Heat and microwave reflux extraction, optimization, and physicochemical characterization of oleoresins from Malaysian pepper (piper nigrum)
title_fullStr Heat and microwave reflux extraction, optimization, and physicochemical characterization of oleoresins from Malaysian pepper (piper nigrum)
title_full_unstemmed Heat and microwave reflux extraction, optimization, and physicochemical characterization of oleoresins from Malaysian pepper (piper nigrum)
title_sort heat and microwave reflux extraction, optimization, and physicochemical characterization of oleoresins from malaysian pepper (piper nigrum)
publishDate 2018
url http://umpir.ump.edu.my/id/eprint/23428/1/Heat%20and%20microwave%20reflux%20extraction%2C%20optimization%2C%20and%20physicochemical%20characterization%20of%20oleoresins%20from%20Malaysian%20pepper%20%28piper%20nigrum%29.pdf
http://umpir.ump.edu.my/id/eprint/23428/
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score 13.211869

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