Effect of microwaves energy on volatile compounds in Pepper (Piper nigrum L.) leaves essential oil

Abstract

The Pepper (Piper nigrum L.) with spicy flavor, which is considered as one of the special spices in Vietnamese dishes. In the pepper contains a high content of essential oils contained in seeds and leaves, which not only have antioxidant and antibacterial resistance but also anti-Colon toxin, antidepressant, antifungal, analgesic, antidiarrhoeal. In the present study, we optimized the yield of essential oils obtained from Pepper leaves by Microwave-assisted hydrodistillation (MAHD) extraction method by examining the factors that affect the extraction process such as the size of leaves, the ratio of materials with solvent, time and microwave power. The highest essential oil performance achieved 0.94 mL/g by MAHD at grind size, extraction time (40 min), the ratio of water to raw materials (4:1mL/g), and microwave power (450W). A total of 22 volatile constituents were identified from the pepper leaves oil, with the major components being 3-Carene, D-Limonene, Caryophyllene, and β-Pinene.