Piperine-rich extracts obtained by high pressure methods

Chemical composition and antioxidant activity of black pepper extracts were studied. The high pressure methods Supercritical Fluid Extraction (SFE) (at 40, 50 and 60 degrees C and from 150 to 300 bar) and pressurized liquid extraction (PLE) with ethanol were compared to Smdilet (SOX) and ultrasound-assisted extraction (UAE). The comparison considered process yield, extract composition and antioxidant activity, evaluated by DPPH (1,1diphenyl-2-picrylhydrazil) and ABTS [2,2-azino-bis (3-ethylbenzotiazoline-6-sulphonic acid)] methods, and total phenolic content by Folin-Ciocalteau procedure. Highest global yield (X-0 = 10.3 +/- 0.6%) and antioxidant potential was obtained by SOX extract with ethanol. The chemical profile was evaluated by CG-MS analysis. The main compound identified was piperine for the supercritical and ethanolic extracts. Despite the several researches concerning SFE of black pepper, the importance of this raw material justifies a broader understanding of this material, added to the novelty of PLE and ABTS procedures applied for black pepper material.