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Vol. 32 No. 11 (2020): Vol 32 Issue 11

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Optimization of Essential Oil Extraction Process of White Pepper (Piper nigrum L.) Harvested in Phu Quoc Island, Kien Giang Province, Vietnam

https://doi.org/10.14233/ajchem.2020.22480
Thien Hien Tran
Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam ; NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City, Vietnam
Thi Cam Quyen Ngo
Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam ; NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City, Vietnam
Hoang Duy Ngo
Faculty of Chemical and Food Engineering, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City, Vietnam
Nguyen Huu Thuan Anh
Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam ; NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City, Vietnam
Ton Nu Thuy An
Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam ; NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City, Vietnam
Pham Minh Quan
Graduate University of Science and Technology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi 100000, Vietnam ; Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam
Tran Quoc Toan
Graduate University of Science and Technology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi 100000, Vietnam ; Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam

Corresponding Author(s) : Nguyen Huu Thuan Anh

nhtanh@ntt.edu.vn

Asian Journal of Chemistry, Vol. 32 No. 11 (2020): Vol 32 Issue 11

Abstract

Vietnam is a leading producer and exporter of products harvested from plants of the family Piperaceae such as green pepper, black pepper, red pepper and white pepper. In this study, an attempt is made to examine the essential oil extraction process with the material of white pepper grown and harvested in Phu Quoc island, Vietnam. To maximize essential oil production, three factors consisting the ratio of materials and solvents, extraction time and extraction temperature were selected and optimized. The surface response methodology optimization resulted the highest yield of 3.6%, achieved at the ratio of material and water ratio of 1:20 g/g, extraction time of 96 min and at 130 ºC. A high F values, low P values (< 0.0001), the determination coefficient (R2 = 0.9993) and a non-significant lack of fit suggested a strong correlation between actual and predicted values of the responses. The essential oil obtained was determined for chemical composition by gas chromatography-mass spectrometry (GC-MS) method. The GC-MS results showed that major constituents existing in the oil sample were limonene, 3-carene, sabinene, β-pinene, α-pinene and α-phellandrene, accounting for 27.059, 23.345, 17.903, 9.996, 5.167 and 4.588%, respectively.

Keywords

Optimization Essential oil Extraction process White pepper (Piper nigrum L.).
Hien Tran, T., Cam Quyen Ngo, T., Duy Ngo, H., Huu Thuan Anh, N., Nu Thuy An, T., Minh Quan, P., & Quoc Toan, T. (2020). Optimization of Essential Oil Extraction Process of White Pepper (Piper nigrum L.) Harvested in Phu Quoc Island, Kien Giang Province, Vietnam. Asian Journal of Chemistry, 32(11), 2707–2712. https://doi.org/10.14233/ajchem.2020.22480
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