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8276352 
Journal Article 
Sequential Microwave-Ultrasound-Assisted Extraction for Isolation of Piperine from Black Pepper (Piper nigrum L.) 
Gorgani, L; Mohammadi, M; Najafpour, GD; Nikzad, M 
2017 
Yes 
Food and Bioprocess Technology
ISSN: 1935-5130 
Springer New York LLC 
NEW YORK 
10 
12 
2199-2207 
English 
WOS:000415249000009 
Piperine is the natural bioactive component of black pepper (Piper nigrum L.) with several astounding therapeutic properties. In this study, sequential microwave-ultrasound-assisted extraction approach was used for isolation of piperine from black pepper. The effect of various factors such as extraction solvent, particle size of pepper, solvent to solid ratio, microwave power and time and ultrasound temperature and time on the extraction yield of piperine was considered. The maximum extraction yield was 46.6 mg piperine/g pepper which was obtained using ethanol as solvent at the particle size of 0.15 mm, solvent to solid ratio of 20:1, microwave power of 100 W for 1 min, and ultrasound temperature of 50 °C for 30 min. This extraction yield was higher than those obtained by Soxhlet (39.1 mg/g), microwave-assisted (38.8 mg/g) and ultrasound-assisted (37.0 mg/g) extractions. The purity of the extracted piperine was 81.4% as determined by HPLC analysis. The FTIR and UV-vis analyses confirmed that the structure of piperine remained intact after extraction and purification which is very important for medicinal applications. © 2017, Springer Science+Business Media, LLC. 
Black pepper; Microwave-ultrasound-assisted extraction; Piperine; Purification