| Peer-Reviewed

Optimization and Characterization of Essential Oil from Black Pepper (Nigrum) Seeds Using the Distillation Extraction Method for Perfume Additives

Received: 12 April 2022     Accepted: 18 May 2022     Published: 8 June 2022
Views:       Downloads:
Abstract

The black pepper seed oils (Piper nigrum) were highly concentrated substances extracted from seeds. The study aims to utilize the seed as a source of oil for cosmetics and perfume applications since the Piper nigrum seed is inexpensive and grows abundantly in our country. It is an annual herbaceous plant. The characteristics of the seed are; that the color is black after drying and the particle size for my experiment was 500,750, and 1000 micrometers. The conditions for extracting the seed were 1 m and 30-250 minutes. The seed produced a colorless, clear aromatic essential oil, which was used in the production of several cosmetics and perfumeries. The seeds were extracted by steam distillation because they had high conversion efficiency and necessarily for oil because of perfume properties addition. The distillation was carried out under controlled temperature and pressure. The optimum extraction temperature was 105°C, 127.5°C, 150°C. The oil yield was 4.83% under the optimal conditions and the minimum yield was 1.67%. The characteristic of the Piper nigrum seed was a strong pleasant aroma. These oils were often used for their cosmetics and their therapeutic or odoriferous properties, in a wide selection of products such as foods and medicines. Cosmetics oil is one of the most time- and effort-consuming processes. The cosmetic composition mainly includes pigment fatty acids, oleic acid 22.94%, hexanoic acid, and octanoic acid 8.61%. The antibacterial properties of the oils were 60% higher efficiency. The acid value of the oil was 5.3 by using NaOH titration with ethanol solution. The aroma odor was changed into a good odor by the addition of Lemmon oil. Cosmetic products were homogeneous and stable during application.

Published in American Journal of Chemical Engineering (Volume 10, Issue 3)
DOI 10.11648/j.ajche.20221003.12
Page(s) 53-62
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Piper nigrum Seed, Composition, Temperature, Oleic Acid, Yield

References
[1] Ashokkumar, K., Murun, M., Dhanya, M. K., Pandian, A., & Warkentin, T. D. (2021). Phytochemistry and therapeutic potential of black pepper [Piper nigrum (L.)] essential oil and piperine : a review.
[2] Bekele, D., & Gedebo, A. (2020). Biochemical Characterization and Genetic Variability among 13 black pepper genotypes. 16 (11), 1587–1590. https://doi.org/10.5897/AJAR2020.14958
[3] Chem, B., Lee, J. G., Chae, Y., Shin, Y., & Kim, Y. J. (2020). Chemical composition and antioxidant capacity of black pepper pericarp. Applied Biological Chemistry, 1–9. https://doi.org/10.1186/s13765-020-00521-1
[4] Chen, S.-X., Yang, K., Xiang, J.-Y., Kwaku, O. R., Han, J.-X., Zhu, X.-A., … Xu, M. (2020).
[5] Comparison of Chemical Compositions of the Pepper EOs From Different Cultivars and Their AChE Inhibitory Activity. https://doi.org/10.1177/1934578X20971469
[6] Dam, T., Vinh, T., Thi, L., Hien, M., Thi, D. & Dao, A. (2020). Formulation of the black pepper (Piper nigrum L.) essential oil nanoemulsion via the phase inversion temperature method. (December 2019), 1741–1752. https://doi.org/10.1002/fsn3.1422
[7] Ghosh, A. (2018). Chemical, pharmacological, and nutritional quality assessment of black pepper (Piper nigrum L.) seed cultivars. (May). https://doi.org/10.1111/jfbc.12590
[8] Goswami, A. & Malviya, N. (2020). Reassessing the Restorative Prospectives of the King of Spices Black Pepper. 10 (3), 312–321.
[9] Journal, E., Science, F., Vol, T., Centre, E., & Uk, D. (2015). Comparative study on the antioxidant activity of essential oil. 3 (3), 10–16.
[10] Knv, R. (2019). World Journal of Pharmaceutical Sciences Review of Perfumery. (May).
[11] Maria, S., Martinelli, L., Miranda, J., Carolina, R., Ferreira, B., Marcelo, G., … Okura, M. H. (2017). Antimicrobial activity and chemical constituents of essential oils and oleoresins extracted from eight pepper species.
[12] Mohamed, F. & Sleem, A. (2021). Insecticidal effect of Piper nigrum L. (Piperaceae), and Prunus cerasus L. (Rosaceae) Seed Extract of Rhyzopertha Dominica F. (Coleoptera : Bostrichidae). 9 (3), 245–252.
[13] Pal, R. S., & Pal, Y. (2020). review article Review on the Recent Flavoring Herbal Medicines of Today Abstract : 1–6. https://doi.org/10.2174/1874220302007010001
[14] Pepper, B., Piper, F., Dosoky, N. S., Satyal, P., Barata, L. M., Kelly, J., … Setzer, W. N. (2019). Volatiles of Black Pepper Fruits (Piper nigrum L.). 1–13.
[15] Piper, L., Schnabel, A., Athmer, B., Manke, K., Schumacher, F. Cotinguiba, F., & Vogt, T. (2021). Identi- fi cations and characterization of piperine. Communications Biology, 1–10. https://doi.org/10.1038/s42003-021-01967-9
[16] Series, I. O. P. C., & Science, M. (2020a). Comparison of essential oil extracted from black pepper using various distillation methods in laboratory-scale comparison of essential oil extracted from black pepper by using various distillation methods on the laboratory scale. https://doi.org/10.1088/1757-899X/991/1/012050
[17] Series, IOPC & Science, M. (2020b). Optimization of the essential oil yield of Vietnamese green pepper (Piper nigrum) using the hydrodistillation method, optimization of the essential oil yield of Vietnamese green pepper (Piper nigrum) using the hydrodistillation method. https://doi.org/10.1088/1757-899X/736/2/022039
[18] Syam, N., Sabahannur, S., & Nurdin, A. (2021). Effects of Trichoderma and Foliar Fertilizer on the Vegetative Growth of Black Pepper (Piper nigrum L.) Seedlings. 2021.
[19] Vethamoni, P. I., & Shree, R. R. (2021). Antimicrobial properties of black pepper and cardamom and their role in controlling pathogenic organisms in plants, animals, humans, and food preservation. 13 (6), 10778–10782.
[20] Wulandari, W., Octavia, M. D., Sari, Y. N., & Rivai, H. (2021). Review : Black Pepper (Piper Nigrum L.) Botanical Aspects, Chemical Content, Pharmacological Activities. 6, 83–91. https://doi.org/10.47760/ijpsm.2021.v06i01.007
Cite This Article
  • APA Style

    Wondifraw Abate Abera. (2022). Optimization and Characterization of Essential Oil from Black Pepper (Nigrum) Seeds Using the Distillation Extraction Method for Perfume Additives. American Journal of Chemical Engineering, 10(3), 53-62. https://doi.org/10.11648/j.ajche.20221003.12

    Copy | Download

    ACS Style

    Wondifraw Abate Abera. Optimization and Characterization of Essential Oil from Black Pepper (Nigrum) Seeds Using the Distillation Extraction Method for Perfume Additives. Am. J. Chem. Eng. 2022, 10(3), 53-62. doi: 10.11648/j.ajche.20221003.12

    Copy | Download

    AMA Style

    Wondifraw Abate Abera. Optimization and Characterization of Essential Oil from Black Pepper (Nigrum) Seeds Using the Distillation Extraction Method for Perfume Additives. Am J Chem Eng. 2022;10(3):53-62. doi: 10.11648/j.ajche.20221003.12

    Copy | Download

  • @article{10.11648/j.ajche.20221003.12,
      author = {Wondifraw Abate Abera},
      title = {Optimization and Characterization of Essential Oil from Black Pepper (Nigrum) Seeds Using the Distillation Extraction Method for Perfume Additives},
      journal = {American Journal of Chemical Engineering},
      volume = {10},
      number = {3},
      pages = {53-62},
      doi = {10.11648/j.ajche.20221003.12},
      url = {https://doi.org/10.11648/j.ajche.20221003.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajche.20221003.12},
      abstract = {The black pepper seed oils (Piper nigrum) were highly concentrated substances extracted from seeds. The study aims to utilize the seed as a source of oil for cosmetics and perfume applications since the Piper nigrum seed is inexpensive and grows abundantly in our country. It is an annual herbaceous plant. The characteristics of the seed are; that the color is black after drying and the particle size for my experiment was 500,750, and 1000 micrometers. The conditions for extracting the seed were 1 m and 30-250 minutes. The seed produced a colorless, clear aromatic essential oil, which was used in the production of several cosmetics and perfumeries. The seeds were extracted by steam distillation because they had high conversion efficiency and necessarily for oil because of perfume properties addition. The distillation was carried out under controlled temperature and pressure. The optimum extraction temperature was 105°C, 127.5°C, 150°C. The oil yield was 4.83% under the optimal conditions and the minimum yield was 1.67%. The characteristic of the Piper nigrum seed was a strong pleasant aroma. These oils were often used for their cosmetics and their therapeutic or odoriferous properties, in a wide selection of products such as foods and medicines. Cosmetics oil is one of the most time- and effort-consuming processes. The cosmetic composition mainly includes pigment fatty acids, oleic acid 22.94%, hexanoic acid, and octanoic acid 8.61%. The antibacterial properties of the oils were 60% higher efficiency. The acid value of the oil was 5.3 by using NaOH titration with ethanol solution. The aroma odor was changed into a good odor by the addition of Lemmon oil. Cosmetic products were homogeneous and stable during application.},
     year = {2022}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Optimization and Characterization of Essential Oil from Black Pepper (Nigrum) Seeds Using the Distillation Extraction Method for Perfume Additives
    AU  - Wondifraw Abate Abera
    Y1  - 2022/06/08
    PY  - 2022
    N1  - https://doi.org/10.11648/j.ajche.20221003.12
    DO  - 10.11648/j.ajche.20221003.12
    T2  - American Journal of Chemical Engineering
    JF  - American Journal of Chemical Engineering
    JO  - American Journal of Chemical Engineering
    SP  - 53
    EP  - 62
    PB  - Science Publishing Group
    SN  - 2330-8613
    UR  - https://doi.org/10.11648/j.ajche.20221003.12
    AB  - The black pepper seed oils (Piper nigrum) were highly concentrated substances extracted from seeds. The study aims to utilize the seed as a source of oil for cosmetics and perfume applications since the Piper nigrum seed is inexpensive and grows abundantly in our country. It is an annual herbaceous plant. The characteristics of the seed are; that the color is black after drying and the particle size for my experiment was 500,750, and 1000 micrometers. The conditions for extracting the seed were 1 m and 30-250 minutes. The seed produced a colorless, clear aromatic essential oil, which was used in the production of several cosmetics and perfumeries. The seeds were extracted by steam distillation because they had high conversion efficiency and necessarily for oil because of perfume properties addition. The distillation was carried out under controlled temperature and pressure. The optimum extraction temperature was 105°C, 127.5°C, 150°C. The oil yield was 4.83% under the optimal conditions and the minimum yield was 1.67%. The characteristic of the Piper nigrum seed was a strong pleasant aroma. These oils were often used for their cosmetics and their therapeutic or odoriferous properties, in a wide selection of products such as foods and medicines. Cosmetics oil is one of the most time- and effort-consuming processes. The cosmetic composition mainly includes pigment fatty acids, oleic acid 22.94%, hexanoic acid, and octanoic acid 8.61%. The antibacterial properties of the oils were 60% higher efficiency. The acid value of the oil was 5.3 by using NaOH titration with ethanol solution. The aroma odor was changed into a good odor by the addition of Lemmon oil. Cosmetic products were homogeneous and stable during application.
    VL  - 10
    IS  - 3
    ER  - 

    Copy | Download

Author Information
  • Department of Chemical Engineering, Institute of Technology, Debre Birhan University, Addis Ababa, Ethiopia

  • Sections