Abstract
ABSTRACT This study focused on investigating the factors influencing both stationary and stirring-assisted crystallization processes using white pepper (Piper nigrum L.) oleoresin. Optimising the crystallization conditions was crucial for achieving high-purity and recovery of piperine. Initially, the impact of seven parameters on stationary crystallization was examined using a variable-by-variable approach. The final crystallization conditions included: (1) 96% v/v ethanol concentration, (2) ratio of oleoresin: solvent of 1:2 (g/mL), (3) crystallization temperature of 0 °C, (4) cooling rate of 20 °C/min, (5) seeding temperature of 36 °C, (6) seeding ratio of 0.5% w/w, and (7) crystallization time of 32 h. Piperine purity and recovery were determined by HPLC, resulting in 771.5 ± 4.7 mg piperine/g crystals and 36.9%, respectively. Subsequently, agitated crystallization was explored to enhance the recovery, with stirring speed being a critical factor. The optimal condition at 30 rpm led to a significant improvement in piperine recovery, increasing from 36.9% to 84%. These findings underscored the feasibility and effectiveness of the two crystallization methods employed for piperine purification in this study.
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