Olalere, Olusegun Abayomi and Nour, A. H. and R. M., Yunus and Alara, Oluwaseun Ruth (2017) The Effect of Microwave Heating on the Extraction Yield and Elemental Composition of Black and White Pepper (piper nigrum) Extracts. Journal of Chemical Engineering and Industrial Biotechnology (JCEIB), 2. pp. 59-67. ISSN 0126-8139. (Published)
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Abstract
Black and white peppers are functional crops, used in food industries as spice and in traditional medicine, for the treatment of many degenerative diseases. This study investigated the influence of microwave heating on the extraction yield, energy absorption and dietary elemental composition of oleoresin extracts from black and white pepper. Under the largest donating rule, the maximum extract yield obtained was 48.22 mg/g from black pepper and 79.02 mg/g from white pepper microwave. The study therefore elucidated the energy absorption capacities in microwave heating and its resultant effects on extraction yield. This clearly showed the potentials of microwave technology in obtaining high quality extracts with properly controlled parameters.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Black and white pepper; Energy dispersive x-ray (EDX); Largest donating rule; Microwave reflux extraction |
| Subjects: | T Technology > TP Chemical technology |
| Faculty/Division: | Faculty of Chemical & Natural Resources Engineering Institute of Postgraduate Studies |
| Depositing User: | Noorul Farina Arifin |
| Date Deposited: | 21 Nov 2017 03:31 |
| Last Modified: | 10 Sep 2019 04:41 |
| URI: | http://umpir.ump.edu.my/id/eprint/19128 |
| Download Statistic: | View Download Statistics |
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