Effect of microwaves energy on volatile compounds in Pepper (Piper nigrum L.) leaves essential oil

Autor: P. T. H. Minh, Tri Nhut Pham, D. M. H. Vo, T. C. Q. Ngo, P. T. N. Nguyen, X. T. Le, Thien Hien Tran, Huynh Thi Kieu Linh, Tan Phat Dao
Rok vydání: 2020
Předmět:
Zdroj: IOP Conference Series: Materials Science and Engineering. 736:032013
ISSN: 1757-899X
1757-8981
DOI: 10.1088/1757-899x/736/3/032013
Popis: The Pepper (Piper nigrum L.) with spicy flavor, which is considered as one of the special spices in Vietnamese dishes. In the pepper contains a high content of essential oils contained in seeds and leaves, which not only have antioxidant and antibacterial resistance but also anti-Colon toxin, antidepressant, antifungal, analgesic, antidiarrhoeal. In the present study, we optimized the yield of essential oils obtained from Pepper leaves by Microwave-assisted hydrodistillation (MAHD) extraction method by examining the factors that affect the extraction process such as the size of leaves, the ratio of materials with solvent, time and microwave power. The highest essential oil performance achieved 0.94 mL/g by MAHD at grind size, extraction time (40 min), the ratio of water to raw materials (4:1mL/g), and microwave power (450W). A total of 22 volatile constituents were identified from the pepper leaves oil, with the major components being 3-Carene, D-Limonene, Caryophyllene, and β-Pinene.
Databáze: OpenAIRE