期刊名称：Beni-Suef University Journal of Basic and Applied Sciences
印刷版ISSN：2314-8535
电子版ISSN：2314-8543
出版年度：2018
卷号：7
期号：4
页码：626-631
DOI：10.1016/j.bjbas.2018.07.006
语种：English
出版社：Elsevier
摘要：AbstractBlack pepper is a functional plant with nutritional and medicinal benefits. Piperine being the major bioactive compound in black pepper has been applied for the treatment of many free radical-related diseases. This study determined a combination of operating parameters that optimize the microwave extraction of the piperine oil. The effect of irradiation time, microwave power level, feed particle size and feed-solvent ratio on piperine content and absorbed microwave energy were tested using a three-level L9-Taguchi parametric design. The results obtained placed the optimum extraction condition at 90 min of irradiation time, 350 W of microwave power, 0.1 mm of particle size and 1:12 of feed-solvent ratio. Under this optimal condition the optimal piperine oil and absorbed microwave energy of 5.64 w/w and 84.17 J/min were obtained, respectively. The optimal conditions can therefore be employed to design extraction process with higher efficiency and productivity.
关键词：Black pepper;Piperine;Microwave reflux extraction;Taguchi optimization;Signal-to-noise ratio
