The Study on Extraction Process and Analysis of Components in Black Pepper and White Pepper

Abstract

Black pepper is one of the most commonly consumed spices, and its pungency is due to the presence of an alkaloid known as piperine, volatile chemical constituents, and essential oils. Piperine is found in black pepper (piper nigrum), white pepper, and long pepper (piper longum) belonging to the family Piperaceae. Piperine represents diverse biological activities, such as anti-inflammatory, anticancer, antiviral, anti-larvicidal, pesticide, anti- ortantly piperine is known as the bioavailability enhancer. The study aims to explore the extraction of piperine from different species of pepper, its total synthesis, pharmacokinetic study and various biological activities of piperine. In this study the black pepper seeds were collected from local market of Lucknow, India. The extraction was done by using two extraction process - Steam distillation process and Soxhlet extraction process by optimizing conditions that affect the extraction process. Result demonstrated that in steam distillation process 50 gram of black pepper and white pepper dissolved in 300 ml distilled water undergo double distillation process for 3hours the obtained essential oil yield is 9.2% and 7.88% of black pepper and white pepper respectively whereas from soxhlet process the extracted oil yield for 3 hours is 12.03% and 10.5% of black pepper and white pepper respectively. From the result it was conducted that the % yield of essential oil (EO) obtained from both black pepper and white pepper using both the extraction follows the order: % yield EO using soxhlet extraction > % yield of EO using steam distillation. It was also concluded that the %yield of the EO obtained from black pepper is greater than that of the white pepper.