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)
Full text not available from this repository. (Request a copy)Abstract
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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Black pepper; Piperine; Microwave reflux extraction; Taguchi optimization; Signal-to-noise ratio |
| Subjects: | T Technology > TP Chemical technology |
| Faculty/Division: | Centre of Excellence: Centre of Excellence for Advanced Research in Fluid Flow Faculty of Chemical & Natural Resources Engineering Institute of Postgraduate Studies |
| Depositing User: | Noorul Farina Arifin |
| Date Deposited: | 27 Nov 2018 06:38 |
| Last Modified: | 10 Sep 2019 04:05 |
| URI: | http://umpir.ump.edu.my/id/eprint/22937 |
| Download Statistic: | View Download Statistics |
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