Effect of particle size of white pepper to yield and quality of oleoresin produced by using an ultrasonic-assisted extraction method

Abstract

The purpose of this study was to examine the effect of particle size of white pepper to yield and quality of oleoresin produced using Ultrasonic Assisted Extraction (UAE) method. White pepper from Bangka Belitung and South Sulawesi were ground using a milling machine and sifted to produce white pepper powder with a particle size of 30, 60, and 100 mesh. The samples (200 g each) were dissolved in ethanol (1:4) and subjected to UAE method to obtain oleoresin. The UAE was carried out using an ultrasound frequency of 20 kHz and an amplitude of 90% for 75 minutes. For comparison, the maceration extraction method was applied for 7 hours. The product of oleoresin was then subjected to vacuum evaporation to reduce ethanol solvent. The yield of oleoresin was calculated and the quality of oleoresin such color and piperine content was measured using colorimeter and GCMS, respectively. The results show that the particle size significantly affects the yield of oleoresin. The smallest particle size (100 mesh) gives the highest yield of oleoresin. The yield of oleoresin produced by UAE was not significantly different from maceration. The UAE method produced higher piperine content (7.51-11.91%) than the maceration extraction method (3.08-8.02%). The color of oleoresin produced by UAE method was similar to maceration.