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Optimization of microwave extraction of biocompounds from black pepper using meat quality assessment
Optimización de la extracción por microondas de biocompuestos de la pimienta negra mediante la evaluación de la calidad de la carne
Keywords:
Aqueous extract, Black pepper, GC-MS, Microwave extraction, Meat quality, Optimization (en)Extracto acuoso , Pimienta negra, CG-EM, Extracción por microondas, Calidad de la carne, Optimización (es)
Black pepper (Piper nigrum) is a plant highly valued for its functional aromatic compounds. To increase bioavailability of its phytochemicals, a novel approach to extraction using microwave heating and optimization was investigated. Fixed (microwave power and particle size) and variable (heating time and solvent volume) extraction criteria were applied to obtain aqueous extracts, followed by the optimization of the quality of extracts by subjecting the extracts to meat quality test using the central composite design. Thereafter, quality indices (pH, 2-thiobarbituric acid reactive substance value, refrigeration loss, colour and cooking loss) of meat subjected to storage were determined and the outcomes were analysed using response surface methodology. A total of six optimised solutions were derived but the best extraction criteria (variable) were 87.28 min and 364.26 mL of heating time and solvent volume respectively with a desirability value of 0.624, while microwave power and particle size were kept constant. Afterwards, selected optimised extraction criteria was applied, and black pepper aqueous extract obtained was compositionally analysed using Gas Chromatography Mass Spectrometry. Remarkably, a total of 71 compounds were extracted, comprising element-based compounds such as silicon, nitrogen, sulphur and iodine. Two silicon and nitrogen-based compounds as well as one sulphur and nitrogen-sulphur based compound were obtained while seven iodine-based compounds were discovered alongside other functional compounds. This approach results in green and efficient extraction process with increased bioavailability of functional compounds. However, further modifications of extraction criteria can be applied to upscale the desirability level (score) for increased extraction efficiency.
La pimienta negra (Piper nigrum) es una planta muy apreciada por sus compuestos aromáticos funcionales. Para aumentar la biodisponibilidad de sus fitoquímicos, se investigó un novedoso método de extracción mediante calentamiento por microondas y su optimización. Se aplicaron criterios de extracción fijos (potencia de microondas y tamaño de partícula) y variables (tiempo de calentamiento y volumen de disolvente) para obtener extractos acuosos, seguidos de la optimización de la calidad de los extractos sometiéndolos a una prueba de calidad de la carne mediante un diseño compuesto central. A continuación, se determinaron los índices de calidad (pH, valor de la sustancia reactiva del ácido 2-tiobarbitúrico, pérdida por refrigeración, pérdida de color y pérdida por cocción) de la carne sometida a almacenamiento y se analizaron los resultados mediante la metodología de superficie de respuesta. Se obtuvieron un total de seis soluciones optimizadas, pero los mejores criterios de extracción (variable) fueron 87,28 min y 364,26 mL de tiempo de calentamiento y volumen de disolvente, respectivamente, con un valor de deseabilidad de 0,624, mientras que la potencia de microondas y el tamaño de partícula se mantuvieron constantes. A continuación, se aplicaron los criterios de extracción optimizados seleccionados y se analizó la composición del extracto acuoso de pimienta negra obtenido mediante cromatografía de gases y espectrometría de masas. Se extrajo un total de 71 compuestos, entre los que se encontraban compuestos basados en elementos como el silicio, el nitrógeno, el azufre y el yodo. Se obtuvieron dos compuestos a base de silicio y nitrógeno, así como un compuesto a base de azufre y nitrógeno-azufre, mientras que se descubrieron siete compuestos a base de yodo junto con otros compuestos funcionales. Este enfoque dio lugar a un proceso de extracción ecológico y eficiente con una mayor biodisponibilidad de los compuestos funcionales. Sin embargo, se pueden aplicar otras modificaciones de los criterios de extracción para elevar el nivel de deseabilidad (puntuación) y aumentar la eficacia de la extracción.
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