The Study on Extraction Process and Analysis of Components in Essential Oils of Black Pepper (Piper nigrum L.) Seeds Harvested in Gia Lai Province, Vietnam

Thien Hien Tran; Le Ke Ha; Duy Chinh Nguyen; Tan Phat Dao; Le Thi Hong Nhan; Dai Hai Nguyen; Trinh Duy Nguyen; Dai-Viet N. Vo; Quoc Toan Tran; Long Giang Bach

LAPSE

Living Archive for Process Systems Engineering

LAPSE:2019.0544

Published Article

LAPSE:2019.0544

The Study on Extraction Process and Analysis of Components in Essential Oils of Black Pepper (Piper nigrum L.) Seeds Harvested in Gia Lai Province, Vietnam

Thien Hien Tran, Le Ke Ha, Duy Chinh Nguyen, Tan Phat Dao, Le Thi Hong Nhan, Dai Hai Nguyen, Trinh Duy Nguyen, Dai-Viet N. Vo, Quoc Toan Tran, Long Giang Bach

May 16, 2019

Black pepper (Piper nigrum L.) is a tropical crop with extensive medicinal potential in ethnomedicine and nutraceutical applications. The essential oil of black pepper finds wide applications in inhabitation of respiratory infections and soothing of muscular pains due to its warming and energizing property. The pungent bioactive piperine is responsible for this function, and therefore, efficient technology is required for an optimal extraction process of this compound. In the present article, we have developed a procedure for extracting black pepper essential oil from Vietnam, optimizing conditions that affect the extraction process. The effect of process parameters, namely material size, preservation method, the concentration of sodium chloride, the concentration of soak time, the ratio of material to water, temperature extraction, time extraction on the extraction yield, and relative efficiency were investigated. Results demonstrated that 20 g of black pepper milled with a mesh size of 160 obtained 0.48 g of essential oil (2.4%) at a raw material to water ratio of 1/21 (g/mL) at 150 °C in a time of 5.2 h. GC-MS (Gas chromatography⁻mass spectrometry) spectra showed that 3-carene (29.21%), D-limonene (20.94%), caryophyllene (15.05%), and β-pinene (9.77%) were present as major components. These results suggested that the essential oil extracted from Vietnamese black pepper is applicable in the manufacturing processes of insecticides and air deodorizers.

Record ID

LAPSE:2019.0544

Keywords

black pepper (Piper nigrum L.), essential oils, chemical composition analysis, GC-MS, hydrodistillation

Subject

Biosystems

Suggested Citation

Tran TH, Ke Ha L, Nguyen DC, Dao TP, Thi Hong Nhan L, Nguyen DH, Nguyen TD, N. Vo DV, Tran QT, Bach LG. The Study on Extraction Process and Analysis of Components in Essential Oils of Black Pepper (Piper nigrum L.) Seeds Harvested in Gia Lai Province, Vietnam. (2019). LAPSE:2019.0544

Author Affiliations

Tran TH: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Faculty of Chemical Engineering and Food Technology, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
Ke Ha L: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
Nguyen DC: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam [ORCID]
Dao TP: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
Thi Hong Nhan L: Department of Chemical Engineering, HCMC University of Technology, VNU-HCM, Ho Chi Minh City 700000, Vietnam
Nguyen DH: Institute of Applied Materials Science, Vietnam Academy of Science and Technology, Ho Chi Minh City 700000, Vietnam [ORCID]
Nguyen TD: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Department of Chemical Engineering, Pukyong National University, Busan 608-737, South Korea [ORCID]
N. Vo DV: Faculty of Chemical and Natural Resources Engineering, Universiti Malaysia Pahang, Lebuhraya Tun Razak, Gambang 26300, Malaysia [ORCID]
Tran QT: Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 122100, Vietnam; Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 122100, Vietnam [ORCID]
Bach LG: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Faculty of Chemical Engineering and Food Technology, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
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Journal Name

Processes

Volume

7

Issue

2

Article Number

E56

Year

2019

Publication Date

2019-01-22