QUALITATIVE YIELD OF WHITE PEPPER EXTRACT OPTIMIZED BY MICROWAVE EXTRACTION AND MEAT QUALITY ASSESSMENT – AN ALTERNATIVE APPROACH
Adeola Adegoke
a:1:{s:5:"en_US";s:43:"Federal University of Agriculture, Abeokuta";}Kehinde Sanwo
Federal University of Agriculture, AbeokutaAnimal Production and Health
Professor
Olajide Sobukola
Federal University of Agriculture, AbeokutaLawrence Egbeyale
Federal University of Agriculture, AbeokutaOluwakemi Ekunseitan
Federal University of Agriculture, AbeokutaAbstract
This study experiments the application of closed microwave extraction on aqueous white pepper – guided by two fixed [microwave power (300W) and particle size (0.105 mm)] and two variable [irradiation time (75 – 85 min) and solvent volume (280 – 300 mL)] factors in a central composite design. Extracts generated were optimized via meat quality assessment. From responses generated post-optimization, twelve solutions were proffered. Five solutions had highest desirability value of 0.604. Extraction criteria for recommended desirability require microwave power of 300W, 0.105 mm particle size of white pepper, 91.19 min of irradiation time and 280 mL of solvent volume (distilled water), but the other four solutions all require 280 mL of solvent volume and 91.151, 91.131, 91.241 and 91.091 min of irradiation time respectively. Gas Chromatography Mass Spectrometry (GC-MS) analysis of the recommended extract had a remarkable yield of forty-one (41) compounds. This green extraction procedure shows promise for future extractions
Keywords:
GC-MS, meat quality, white pepper extracts, microwave extraction, optimizationReferences
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a:1:{s:5:"en_US";s:43:"Federal University of Agriculture, Abeokuta";}
Federal University of Agriculture, Abeokuta
<p>Animal Production and Health</p> <p>Professor</p> Nigeria
Animal Production and Health
Professor
Federal University of Agriculture, Abeokuta
Federal University of Agriculture, Abeokuta
Federal University of Agriculture, Abeokuta
