Sains Malaysiana 50(3)(2021): 677-689

http://doi.org/10.17576/jsm-2021-5003-10

  Efficacy of Different Solvent for Oleoresin Extraction and Physicochemical Properties of White Pepper Produced Via Water Retting

(Keberkesanan Pelarut Berbeza untuk Pengekstrakan Oleoresin dan Pencirian Fizikokimia Lada Putih yang Terhasil Melalui Pengeretan Air)

 NURUL SHAHIRAH AZIZ¹, NOOR-SOFFALINA SOFIAN-SENG^1,2 & WAN AIDA WAN MUSTAPHA^1,2*

¹Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

²Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

Received: 16 January 2020/Accepted: 17 August 2020

ABSTRACT

Initially, four different solvents were compared to determine the best solvent for white pepper oleoresin extraction. Methanol was chosen as it resulted in the highest yield and total phenolic content (TPC) of oleoresin extract from white pepper. This study was also carried out to determine the functional and physicochemical properties of white pepper produced via water retting. Fresh pepper berries were soaked in distilled water (1:2, w/w) at four different temperatures of 28, 35, 42, and 49 ℃ for 16 days. The yield, oleoresin content, colour, fracturability, free radical scavenging activity, and TPC of white pepper produced were determined on the 4^th, 8^th, 12^th, and 16^th day of the retting process. Results showed that 8 days of retting at 28 ℃ was sufficient to produce a significantly (p < 0.05) high yield and most fractured white pepper. For other properties, it was suggested that retting time of 8 days was sufficient to produce satisfactory whiteness value, piperine content, free radical scavenging activity, and TPC. Therefore, it can be concluded that the quality of white pepper very much depended on retting temperature compared to the duration of the retting process. 

Keywords: Oleoresin extraction; phenolic content; physicochemical; water retting; white pepper

ABSTRAK

Kajian awal melibatkan perbandingan empat pelarut berbeza untuk menentukan pelarut terbaik bagi pengekstrakan oleoresin lada putih. Metanol telah dipilih kerana memberikan hasil dan jumlah kandungan fenolik (TPC) tertinggi daripada ekstrak oleoresin lada putih. Kajian ini juga dijalankan untuk menentukan ciri-ciri berfungsi dan fizikokimia lada putih yang dihasilkan melalui pengeretan air. Beri lada segar direndam dalam air suling (1: 2, w/w) pada empat suhu berbeza iaitu 28, 35, 42 dan 49 ℃ selama 16 hari. Jumlah hasil, kandungan oleoresin, warna, kebolehretakan, aktiviti perencatan radikal bebas dan TPC lada putih yang dihasilkan ditentukan pada hari ke-4, ke-8, ke-12 dan ke-16 proses pengeretan. Hasil menunjukkan bahawa pengeretan selama 8 hari pada suhu 28 ℃ adalah mencukupi untuk menghasilkan jumlah hasil lada putih dan kebolehretakan yang tinggi (p <0.05). Bagi ciri-ciri lain, dicadangkan bahawa tempoh masa lapan hari pengeretan adalah mencukupi untuk menghasilkan nilai kecerahan, kandungan piperina, aktiviti perencatan radikal bebas dan TPC yang memuaskan. Oleh itu, dapat disimpulkan bahawa kualiti lada putih adalah sangat bergantung kepada suhu berbanding dengan tempoh masa proses pengeretan.

Kata kunci: Fizikokimia; kandungan fenolik; lada putih; pengekstrakan oleoresin; pengeretan air

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*Corresponding author; email: wanaidawm@ukm.edu.my