Production of light berries black pepper essential oil on pilot scale by hydrodistillation

Abstract

    Black pepper (Piper nigrum L.) is a tropical crop with extensive medicinal potential in ethnomedicine and nutraceutical applications. In this study, the hydro-distillation method was employed in the extraction of essential oil from light berries black pepper (300 g/L). Extraction parameters such as time, temperature, and the ratio of solid/solvent were optimized. The quantitative analyses of the essential oils were performed by GC/MS. The optimum yield was achieved up to 2.383 % when the extract conditions were set up at material-water ratio of 1 : 12,5 for 180 minutes under the extraction temperature of 130 ⁰C. The result of GC-MS showed that 3-Carene (23.27 %), D-limonene (14.74 %) and β-caryophyllene (28.28 %) were presented as major components. The results of this study on the pilot scale could be useful for technology transfer, which might become the solution to shorten the gap between research and production.