Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper
The study investigated the effects of extraction parameters on the yield, antioxidant activities, morphological and functional group characteristics of black and white pepper oleoresin extracts. Optimized oleoresin yields of 5.64 and 8.72 w/w% were obtained as black and white pepper extracts, respec...
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2018-11-01
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Online Access: | http://dx.doi.org/10.1080/16583655.2018.1515323 |
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doaj-b9a23087f0764512a62ef8e12c4c7df42020-11-25T00:39:18ZengTaylor & Francis GroupJournal of Taibah University for Science1658-36552018-11-0112673073710.1080/16583655.2018.15153231515323Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepperOlusegun Abayomi Olalere0Hamid Nour Abdurahman1Rosli bin Mohd Yunus2Oluwaseun Ruth Alara3Malam Mani Ahmad4Yasmeen Hafiz Zaki5Hybat salih Mohamed Abdlrhman6University Malaysia PahangUniversity Malaysia PahangUniversity Malaysia PahangUniversity Malaysia PahangUniversity Malaysia PahangUniversity Malaysia PahangUniversity Malaysia PahangThe study investigated the effects of extraction parameters on the yield, antioxidant activities, morphological and functional group characteristics of black and white pepper oleoresin extracts. Optimized oleoresin yields of 5.64 and 8.72 w/w% were obtained as black and white pepper extracts, respectively. Moreover, from the antioxidant assay, the concentration of black and white pepper extracts required to scavenge half of stable DPPH radicals were 94.92 and 107.57 µg/ml, respectively. From the complementary antioxidant assay; the concentration of black and white pepper extracts required to scavenge half of the stable ABTS free radicals were 82.36 and 94.71 µg/ml, respectively. This indicated that extracts from white pepper exhibited higher antioxidant capacity than the black pepper extracts. The results from the untargeted compositional GC-MS analysis identified a total of 23 and 31 bioactive compounds in black and white oleoresin extracts, respectively. This study, therefore, revealed the potential of microwave extraction in obtaining high-quality extracts.http://dx.doi.org/10.1080/16583655.2018.1515323Antioxidantsblack and white peppermicrowave reflux extractionscanning electron microscopyFourier transform infrared |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Olusegun Abayomi Olalere Hamid Nour Abdurahman Rosli bin Mohd Yunus Oluwaseun Ruth Alara Malam Mani Ahmad Yasmeen Hafiz Zaki Hybat salih Mohamed Abdlrhman |
spellingShingle |
Olusegun Abayomi Olalere Hamid Nour Abdurahman Rosli bin Mohd Yunus Oluwaseun Ruth Alara Malam Mani Ahmad Yasmeen Hafiz Zaki Hybat salih Mohamed Abdlrhman Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper Journal of Taibah University for Science Antioxidants black and white pepper microwave reflux extraction scanning electron microscopy Fourier transform infrared |
author_facet |
Olusegun Abayomi Olalere Hamid Nour Abdurahman Rosli bin Mohd Yunus Oluwaseun Ruth Alara Malam Mani Ahmad Yasmeen Hafiz Zaki Hybat salih Mohamed Abdlrhman |
author_sort |
Olusegun Abayomi Olalere |
title |
Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper |
title_short |
Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper |
title_full |
Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper |
title_fullStr |
Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper |
title_full_unstemmed |
Parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper |
title_sort |
parameter study, antioxidant activities, morphological and functional characteristics in microwave extraction of medicinal oleoresins from black and white pepper |
publisher |
Taylor & Francis Group |
series |
Journal of Taibah University for Science |
issn |
1658-3655 |
publishDate |
2018-11-01 |
description |
The study investigated the effects of extraction parameters on the yield, antioxidant activities, morphological and functional group characteristics of black and white pepper oleoresin extracts. Optimized oleoresin yields of 5.64 and 8.72 w/w% were obtained as black and white pepper extracts, respectively. Moreover, from the antioxidant assay, the concentration of black and white pepper extracts required to scavenge half of stable DPPH radicals were 94.92 and 107.57 µg/ml, respectively. From the complementary antioxidant assay; the concentration of black and white pepper extracts required to scavenge half of the stable ABTS free radicals were 82.36 and 94.71 µg/ml, respectively. This indicated that extracts from white pepper exhibited higher antioxidant capacity than the black pepper extracts. The results from the untargeted compositional GC-MS analysis identified a total of 23 and 31 bioactive compounds in black and white oleoresin extracts, respectively. This study, therefore, revealed the potential of microwave extraction in obtaining high-quality extracts. |
topic |
Antioxidants black and white pepper microwave reflux extraction scanning electron microscopy Fourier transform infrared |
url |
http://dx.doi.org/10.1080/16583655.2018.1515323 |
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