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KMID : 0380620230550020133
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 2 p.133 ~ p.137
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Subcritical water extraction to obtain bioactive compounds with antioxidant activities from black pepper (Piper nigrum L.)
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Lee Ha-Yeon
Ko Min-Jung
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Abstract
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Subcritical water extraction (SWE) is an eco-friendly extraction technique using only water as the solvent. The extraction of less-polar compounds is possible by altering the temperature-dependent dielectric constant of water. This study analyzed the concentration of piperine, total phenolics, total flavonoids, and antioxidant activities in black pepper extracts obtained via subcritical water extraction. The piperine concentration (6.63±0.65 mg/g) was maximized with extraction at 200oC for 20 min. The black pepper extraction via the SWE method demonstrated a higher piperine yield than that using extraction solvents (such as ethanol) and hot water. The total phenolics (85.39±2.16 mg gallic acid equivalent/ g), total flavonoids (18.27±0.18 mg quercetin equivalent/g), and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) free radical scavenging activity (97.38±0.52%) were maximal at extraction conditions of 200oC and 20 min. In conclusion, the SWE technique could be an alternative to the method using organic solvents for extracting bioactive compounds.
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KEYWORD
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subcritical water, extraction, black pepper, piperine
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