Thermal decomposition and oxidation of β-caryophyllene in black pepper during subcritical water extraction |
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Authors: | Ha-Yeon Lee Min-Jung Ko |
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Affiliation: | Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-Si, 17579 South Korea |
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Abstract: | Subcritical water extraction is an efficient technique for extracting components from various plants by changing the polarity of water. β-caryophyllene is a natural bicyclic sesquiterpene with the highest content found among black pepper essential oils. In this study, the efficiency of extraction and yield of β-caryophyllene from black pepper were investigated using a subcritical water extraction technique. The optimal conditions of β-caryophyllene (1.19 ± 0.38 mg/g), and caryophyllene oxide (0.82 ± 0.38 mg/g) were obtained from black pepper under extraction conditions of 170 °C/10 min, and 200 °C/15 min, respectively. As the extraction temperature was increased, β-caryophyllene oxidation proceeded and the extraction content of caryophyllene oxide increased. It is anticipated that both β-caryophyllene and caryophyllene oxide with high biological activity can be used to selectively extract compounds using subcritical water extraction, which will be helpful in industrial applications. |
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Keywords: | Subcritical water extraction Black pepper Caryophyllene Thermal decomposition Oxidation |
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