Enhanced extraction of oleoresin from Piper nigrum by supercritical carbon dioxide using ethanol as a co‐solvent and its bioactivity profile

Abstract

Pepper oleoresin was extracted using supercritical fluid extraction (SCF) from Piper nigrum berries.The conditions for maximum extraction of piperine were arrived at by calculating the solubility parameters of piperine and carbon dioxide using the Hildebrandt solubility equation. The effect of entrainers such as methanol, ethanol, and acetone was evaluated using theoretical modeling. The results predicted therefrom were validated experimentally. SCF at 250 bar/50 8C/60 min gave maximum relative extraction of 61.7 and 87.61% of oleoresin and piperine, while addition of 30% (vol/wt) ethanol as co-solvent enhanced the yield to 95.9 and 184.7% under similar conditions of SCF extraction as compared to ethanol extraction for 6 hr. The oleoresins obtained showed comparable antioxidant, anti-inflammatory, and antimicrobial activities with their respective controls.Hence SCF extraction of pepper using ethanol as a co-solvent promises a rapid and enhanced recovery of oleoresin and its constituents with a good bioactivity profile. Practical applicationsAlthough SCF is a promising alternative for extraction of spice oleoresins, high cost of operation limits the use of this technology. In this work, process intensification of SCF extraction of black pepper lead to one step extraction and purification, along with high yield of oleoresin and the principle component piperine, eventually decreasing the cost of production. Thus, the highly concentrated SCF extracted oleoresins can have better replacement value for whole spices and better distribution in food and pharmaceutical sector. | I NTR OD U CTI ON Supercritical fluid extraction (SCF) is a technique that uses solventsunder supercritical state for extraction of the desired molecules. Supercritical fluids are the fluids above their critical pressure and temperature. Over the critical point, they enter into a supercritical state wherein the distinction between gas and liquid phase disappears. They have diffusion properties of gas allowing better penetration into solid matrices and liquid like densities with low viscosities and low surface tension, which enable them to have high solvation power. Many fluids such as water, ethane, propane, and diethyl ether are used as supercritical fluids. Commercially, the most commonly used supercritical fluid is carbon dioxide as it offers a number of advantages over others (Pereira & Meireles, 2010) since it is inert, nontoxic, inflammable, noncorrosive, and easily available (Kumoro, Hasan, & Singh, 2010). With a critical point at 31.1 8C and 73.8 bar, supercritical carbon dioxide can be used at temperatures and pressures, which are relatively safe, convenient, and particularly appropriate for extraction of range of volatile and/or heat labile compounds. It can be easily removed from the system by simple expansion to atmospheric pressure (Palmer & Ting, 1995). Therefore, it is approved for food processing without declaration (Brunner, 2005).Black pepper (Piper nigrum L.) is a perennial vine grown for its berries, which are widely us...

Perspectives and Applications of Natural Products as Civilian Defense Devices

“…Piperine oleoresin extraction demands high pressures and working temperatures to make it soluble in carbon dioxide, which increase the operating costs of the method. 76,101,113 Piperine extraction by supercritical fluid using carbon dioxide can be achieved using working pressure of 250 bar, at 45 °C during 120 min. 113 Thus, it is possible to double the extraction efficiency when comparing to conventional methods, obtaining 48% of the total weight of oleoresin in piperine.…”

“…In addition, similar yields (38.73%) were obtained by reducing extraction time to 60 min and raising the temperature to 50 °C. 76 The change from laboratory to industrial scale also affects the performance of the other types of oleoresin. In the case of 6-gingerol extraction, the scaling up of supercritical fluid extraction using 15 MPa, 35 °C and 15 g min -1 CO 2 flow has a reduction of 13% in yield compared to laboratory scale.…”

“…21,73,74 Due to the high concentrations of piperine in Piper nigrum, this species is also considered the most economically important within the genus. 73,[75][76][77][78] Piperine can be found in both oleoresin and essential oil of Piper species and can be used as a medicinal additive because it has antioxidant, antimicrobial, antifungal, hepatoprotective and antimalarial activities. 75,77 In addition to piperine, other less pungent alkaloids such as piperlonguminine, piperyline and piperettine can be found in Piper genus.…”

Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion

“…Black pepper tastes hotter and lasts longer than the white pepper. The quality parameters of it depend on piperine that provides the pungency and the volatile oil that contributes to its flavor and aroma (Nagavekar and Singhal 2017;Peter 2001). The volatile oil and pungent compounds are the major components of black pepper.…”

“…Oleoresin of black pepper is a green, thick, and viscous liquid which is responsible for pungency and flavor of black pepper due to the presence of piperanine constituents. The oleoresins obtained from Piper nigrum showed anti-inflammatory, antioxidant, and antimicrobial activities (Nagavekar and Singhal 2017). Black pepper contains 8% moisture, 10% protein, 10.2% lipid, 66.5% carbohydrate, 4.6% ash, and vitamins (Tainter and Grenis 1993).…”