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Evaluation of optimization parameters in microwave reflux extraction of piperine-oleoresin from black pepper (Piper nigrum)

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)

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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
Depositing User: Noorul Farina Arifin
Date Deposited: 27 Nov 2018 06:38
Last Modified: 27 Nov 2018 06:38
URI: http://umpir.ump.edu.my/id/eprint/22937
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