Extraction of Bioactive Compounds from Pepper (Piper Nigrum) in Vietnam Using Response Surface Methodology and the Piperine Purification Process

This study aimed to investigate the optimal parameters for the extraction and purification of bioactive compounds from pepper (Piper Nigrum). In this study, surveyed parameters include material: solvent ratio (1:3, 1:4, and 1:5 g/mL), extraction temperature (30⁰C, 40⁰C, and 50⁰C), extraction time (60 min, 90 min, 120 min), and extraction solvents (distilled water, ethanol 50%, ethanol 70%, and ethanol 96%). Additionally, the process of purifying piperine (the main active compound in pepper) from the extract was studied with crystallization time varying from 10h, 24h, 48h, and 72h. As a results, the optimal conditions for the piperine extraction were determined including ethanol 96%, material: solvent ratio as 1:3.9 (g/mL), extraction time as 104 min, and extraction temperature as 37⁰C. With the above parameters, the obtained piperine content was 8.083 mg/g dry matter. Furthermore, after purification, the obtained mass of piperine was 0.4954 g/g of extract. This research is crucial for optimizing the extraction and purification of piperine, which can enhance its applications in pharmaceuticals, functional foods, and the spice industry by improving yield and efficiency.