Sains Malaysiana 47(9)(2018): 2009–2015

http://dx.doi.org/10.17576/jsm-2018-4709-08

Functional Properties of Oleoresin Extracted from White Pepper (Piper nigrum L.) Retting Waste Water

(Sifat Kefungsian Oleoresin Diekstrak daripada Air Sisa Rendaman Lada Putih (Piper nigrum L.))

NURUL SHAHIRAH AZIZ, NOOR-SOFFALINA SOFIAN-SENG & WAN AIDA WAN MUSTAPHA*

School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Diserahkan: 16 Mac 2018/Diterima: 1 Jun 2018

ABSTRACT

This study was carried out to determine the antioxidant activity, total phenolic content (TPC) and piperine in oleoresin extract of pepper retting waste water. Fresh pepper berries were soaked in distilled water (1:2 w/w) and allowed to ret at four different temperatures: 28, 35, 42 and 49°C for a total of 16 days. The retting waste water was collected on the 4th, 8th, 12th and 16th day and was then subjected to dichloromethane liquid extraction prior to analyses. The results showed that highest (p<0.05) oleoresin yield (271.34 ± 28.09 mg/g), antioxidant activity in DPPH (84.58 ± 4.93%), FRAP assay (49.55 ± 6.11 mM TE/g) and total phenolic content (5.64 ± 0.06 mg GAE/g) obtained at low temperature and shorter days of retting (28°C, day 4). Whilst at high temperature with longer days of retting (49°C, day 16) resulted in significantly higher (p<0.05) piperine content (1.81 ± 0.44%) in the waste water. Thus, the findings showed that the agro-industrial waste water produced during white pepper processing contain valuable bioactive oleoresins and other functional compounds which could be explored in details.

Keywords: Agro-industrial waste; antioxidant activity; pepper retting water; phenolic content; piperine

ABSTRAK

Kajian ini dijalankan untuk menentukan aktiviti antioksidan, jumlah kandungan fenolik (TPC) dan piperina ekstrak oleoresin daripada air sisa rendaman lada. Buah lada segar direndam dalam air suling (1:2 w/w) dan dibiarkan mereput pada empat suhu berbeza iaitu 28, 35, 42 dan 49°C selama 16 hari. Persampelan air sisa rendaman telah diambil pada hari ke 4, 8, 12 dan 16 sepanjang proses pereputan untuk analisis lanjut. Keputusan kajian menunjukkan air sisa rendaman pada suhu yang rendah dan hari rendaman yang lebih pendek (28°C, 4 hari), menunjukkan kandungan oleoresin (271.34 ± 28.09 mg/g), aktiviti antioksida tertinggi bagi ujian DPPH (84.58 ± 4.93%) dan FRAP (49.55 ± 6.11 mM TE/g) dan jumlah kandungan fenolik (5.64 ± 0.06 mg GAE/g) yang paling tinggi (p<0.05). Walau bagaimanapun, pada suhu tinggi dengan hari rendaman yang lebih lama (49°C, 16 hari) tetap bermanfaat kerana menunjukkan kandungan piperina yang tinggi (1.81 ± 0.44%; p<0.05) dalam air sisa. Oleh itu, penemuan kajian ini menunjukkan bahawa sisa agro-industri semasa penghasilan lada putih iaitu air sisa rendaman mempunyai bahan oleoresin dan sebatian aktif lain yang boleh diteroka untuk kajian lanjut.

Kata kunci: Aktiviti antioksidan; kandungan fenolik; piperina; rendaman air lada; sisa agro-industri

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*Pengarang untuk surat-menyurat; email: wanaidawm@ukm.edu.my