Functional properties of oleoresin extracted from white pepper (Piper nigrum L.) retting waste water

Functional properties of oleoresin extracted from white pepper (Piper nigrum L.) retting waste water

This study was carried out to determine the antioxidant activity, total phenolic content (TPC) and piperine in oleoresin extract of pepper retting waste water. Fresh pepper berries were soaked in distilled water (1:2 w/w) and allowed to ret at four different temperatures: 28, 35, 42 and 49°C for a t...

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Main Authors: Nurul Shahirah Aziz, Noor-Soffalina Sofian-Seng, Wan Aida Wan Mustapha
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:http://journalarticle.ukm.my/12389/
http://journalarticle.ukm.my/12389/
http://journalarticle.ukm.my/12389/1/08%20Nurul%20Shahirah%20Aziz.pdf
id ukm-12389
recordtype eprints
spelling ukm-123892018-12-07T23:22:40Z http://journalarticle.ukm.my/12389/ Functional properties of oleoresin extracted from white pepper (Piper nigrum L.) retting waste water Nurul Shahirah Aziz, Noor-Soffalina Sofian-Seng, Wan Aida Wan Mustapha, This study was carried out to determine the antioxidant activity, total phenolic content (TPC) and piperine in oleoresin extract of pepper retting waste water. Fresh pepper berries were soaked in distilled water (1:2 w/w) and allowed to ret at four different temperatures: 28, 35, 42 and 49°C for a total of 16 days. The retting waste water was collected on the 4th, 8th, 12th and 16th day and was then subjected to dichloromethane liquid extraction prior to analyses. The results showed that highest (p<0.05) oleoresin yield (271.34 ± 28.09 mg/g), antioxidant activity in DPPH (84.58 ± 4.93%), FRAP assay (49.55 ± 6.11 mM TE/g) and total phenolic content (5.64 ± 0.06 mg GAE/g) obtained at low temperature and shorter days of retting (28°C, day 4). Whilst at high temperature with longer days of retting (49°C, day 16) resulted in significantly higher (p<0.05) piperine content (1.81 ± 0.44%) in the waste water. Thus, the findings showed that the agro-industrial waste water produced during white pepper processing contain valuable bioactive oleoresins and other functional compounds which could be explored in details. Penerbit Universiti Kebangsaan Malaysia 2018-09 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12389/1/08%20Nurul%20Shahirah%20Aziz.pdf Nurul Shahirah Aziz, and Noor-Soffalina Sofian-Seng, and Wan Aida Wan Mustapha, (2018) Functional properties of oleoresin extracted from white pepper (Piper nigrum L.) retting waste water. Sains Malaysiana, 47 (9). pp. 2009-2015. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol47num9_2018/contentsVol47num9_2018.html
repository_type Digital Repository
institution_category Local University
institution Universiti Kebangasaan Malaysia
building UKM Institutional Repository
collection Online Access
language English
description This study was carried out to determine the antioxidant activity, total phenolic content (TPC) and piperine in oleoresin extract of pepper retting waste water. Fresh pepper berries were soaked in distilled water (1:2 w/w) and allowed to ret at four different temperatures: 28, 35, 42 and 49°C for a total of 16 days. The retting waste water was collected on the 4th, 8th, 12th and 16th day and was then subjected to dichloromethane liquid extraction prior to analyses. The results showed that highest (p<0.05) oleoresin yield (271.34 ± 28.09 mg/g), antioxidant activity in DPPH (84.58 ± 4.93%), FRAP assay (49.55 ± 6.11 mM TE/g) and total phenolic content (5.64 ± 0.06 mg GAE/g) obtained at low temperature and shorter days of retting (28°C, day 4). Whilst at high temperature with longer days of retting (49°C, day 16) resulted in significantly higher (p<0.05) piperine content (1.81 ± 0.44%) in the waste water. Thus, the findings showed that the agro-industrial waste water produced during white pepper processing contain valuable bioactive oleoresins and other functional compounds which could be explored in details.
format Article
author Nurul Shahirah Aziz,
Noor-Soffalina Sofian-Seng,
Wan Aida Wan Mustapha,
spellingShingle Nurul Shahirah Aziz,
Noor-Soffalina Sofian-Seng,
Wan Aida Wan Mustapha,
Functional properties of oleoresin extracted from white pepper (Piper nigrum L.) retting waste water
author_facet Nurul Shahirah Aziz,
Noor-Soffalina Sofian-Seng,
Wan Aida Wan Mustapha,
author_sort Nurul Shahirah Aziz,
title Functional properties of oleoresin extracted from white pepper (Piper nigrum L.) retting waste water
title_short Functional properties of oleoresin extracted from white pepper (Piper nigrum L.) retting waste water
title_full Functional properties of oleoresin extracted from white pepper (Piper nigrum L.) retting waste water
title_fullStr Functional properties of oleoresin extracted from white pepper (Piper nigrum L.) retting waste water
title_full_unstemmed Functional properties of oleoresin extracted from white pepper (Piper nigrum L.) retting waste water
title_sort functional properties of oleoresin extracted from white pepper (piper nigrum l.) retting waste water
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2018
url http://journalarticle.ukm.my/12389/
http://journalarticle.ukm.my/12389/
http://journalarticle.ukm.my/12389/1/08%20Nurul%20Shahirah%20Aziz.pdf
first_indexed 2023-09-18T20:02:30Z
last_indexed 2023-09-18T20:02:30Z
_version_ 1777406941968990208

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