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

By:

Olalere, Olusegun Abayomi [author.]

Material type: Text

text
text

Media type:

unmediated
computer

Carrier type:

volume
computer disc

ISBN:

THE0000988(Local)

Subject(s):

Dissertation note: Thesis (Doctor of Philosophy) -- Universiti Malaysia Pahang – 2018 Abstract: 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.

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Holdings ( 2 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	UMPLIB GAMBANG	FKKSA .O43 2018 r Thesis (Browse shelf(Opens below))	1	Not for loan		0000125082
Thesis	UMPLIB GAMBANG	CD 11629 \| FKKSA .O43 2018 r Thesis (Browse shelf(Opens below))	1	Not for loan		0000125083

Faculty of Chemical and Natural Resources Engineering

Thesis (Doctor of Philosophy) -- Universiti Malaysia Pahang – 2018

Includes bibliographical references

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.