The Effect of Extraction Technique on the Yield, Extraction Kinetics and Antioxidant Activity of Black Pepper (Piper nigrum L.) Ethanolic Extracts
2025
Aleksandra Milenković | Slavčo Aleksovski | Karmina Miteva | Lidija Milenković | Jelena Stanojević | Goran Nikolić | Zoran S. Ilić | Ljiljana Stanojević
This study examines the effect of extraction techniques (maceration-M, reflux-RE, ultrasonic-UE, Soxhlet extraction-SE) on the yield of total extractive matter (TEM), extraction kinetics, and antioxidant activity of black pepper fruits ethanolic extracts (BPFEEs). The content of total phenols and flavonoids was determined by Folin-Ciocalteu and AlCl3 methods, respectively. The antioxidant activity of the extracts was determined by five tests (DPPH, ABTS, FIC, FRAP, and ferricyanide assay), that react by different mechanisms. The highest yield of TEM was observed in the extract obtained by SE (18.77 g/100 g p.m.). Model Ponomarev and a non-stationary diffusion model through the plant material were used for modelling the extraction process. The extract obtained by UE showed the highest content of phenols (85.64 mg GAE/g d.e.), while the extract obtained by RE showed the best antioxidant activity according to DPPH, ABTS, FIC, and FRAP tests, while the extract obtained by UE showed the best activity according to the ferricyanide test. The study provides a comparative analysis of extraction techniques, highlighting their specific advantages, and guiding proper selection based on the desired goal (maximum TEM yield, highest phenolic and flavonoid content, and best antioxidant activity).
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