title: Enzyme-assisted supercritical carbon dioxide extraction of black pepper oleoresin for enhanced yield of piperine-rich extract.
abstract: Black pepper (Piper nigrum L.), the King of Spices is the most popular spice globally and its active ingredient, piperine, is reportedly known for its therapeutic potency. In this work, enzyme-assisted supercritical carbon dioxide (SC-CO2) extraction of black pepper oleoresin was investigated using α-amylase (from Bacillus licheniformis) for enhanced yield of piperine-rich extract possessing good combination of phytochemical properties. Optimization of the extraction parameters (without enzyme), mainly temperature and pressure, was conducted in both batch and continuous modes and the optimized conditions that provided the maximum yield of piperine was in the batch mode, with a sample size of 20 g of black pepper powder (particle diameter 0.42 ± 0.02 mm) at 60 °C and 300 bar at 2 L/min of CO2 flow. Studies on activity of α-amylase were conducted under these optimized conditions in both batch and continuous modes, with varying amounts of lyophilized enzyme (2 mg, 5 mg and 10 mg) and time of exposure of the enzyme to SC-CO2 (2.25 h and 4.25 h). The specific activity of the enzyme increased by 2.13 times when treated in the continuous mode than in the batch mode (1.25 times increase). The structural changes of the treated enzymes were studied by (1)H NMR analyses. In case of α-amylase assisted extractions of black pepper, both batch and continuous modes significantly increased the yields and phytochemical properties of piperine-rich extracts; with higher increase in batch mode than in continuous.
authors.affiliation: Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700 032, India.
authors.forename: Sayantani
authors.initials: S
authors.lastname: Dutta
authors.affiliation: Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700 032, India. Electronic address: pb@ftbe.jdvu.ac.in.
authors.forename: Paramita
authors.initials: P
authors.lastname: Bhattacharjee
mesh_terms: D000470:Alkaloids / Q000737:chemistry* / Q000302:isolation & purification*; D001407:Bacillus / Q000201:enzymology; D052117:Benzodioxoles / Q000737:chemistry* / Q000302:isolation & purification*; D002245:Carbon Dioxide / Q000737:chemistry*; D025924:Chromatography, Supercritical Fluid; D009682:Magnetic Resonance Spectroscopy; D029222:Piper nigrum / Q000737:chemistry*; D010880:Piperidines / Q000737:chemistry* / Q000302:isolation & purification*; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification; D053284:Polyunsaturated Alkamides / Q000737:chemistry* / Q000302:isolation & purification*; D000516:alpha-Amylases / Q000378:metabolism*
chemical_list: D000470:Alkaloids; D052117:Benzodioxoles; D010880:Piperidines; D010936:Plant Extracts; D053284:Polyunsaturated Alkamides; C018620:oleoresins; D002245:Carbon Dioxide; D000516:alpha-Amylases; C008922:piperine
keywords: Batch and continuous mode; Black pepper; Nuclear magnetic resonance; Piperine; Supercritical carbon dioxide extraction; α-Amylase