Abstract:
The aim of this study was to identify the components that consist black pepper by extraction of it’s essential oil and analyzing it, using GC-MS spectroscopic technique. The study also aimed to isolate piperine from the extracted oil and determinate it’s percentage as a major component of black pepper oil.
The obtained results of GC-MS showed that the black pepper oil consist of 42 compounds. The highest percentages were mainly Oleic acid 23.07%,
n-Hexadecanoic acid (16.62%) , Caryophyllene (13.34%) , Naphthalene,decahydro-2,2dimethyl (5.81%) , Gamma-Tocopherol 5.54% and Caryophyllene oxide (4.7% ).
UV-Vis and IR spectroscopic techniques were used for piperine characterization and the obtained spectrum show all the characteristic peaks that confirm the piperine structure. λ-max was 344.5. The melting point determination technique was also used to confirm piperine purity, where melting point was found to be 130 oC.
