Open AccessEffect of microwaves energy on volatile compounds in Pepper (Piper nigrum L.) leaves essential oil
Author(s) -
T. H. Tran,
Thi Cam Quyen Ngo,
Tan Phat Dao,
Phu Thuong Nhan Nguyen,
Tri Nhut Pham,
Xuan Tien Le,
Do Minh Hoang Vo,
Phạm Thị Hồng Minh,
Huynh Thi Kieu Linh
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/736/3/032013
Subject(s) - pepper , piper , essential oil , chemistry , extraction (chemistry) , limonene , zanthoxylum , flavor , food science , horticulture , traditional medicine , botany , chromatography , biology , medicine
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.