Identification of essential oil and piperine obtained from black pepper

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.