SUPERCRITICAL CARBON-DIOXIDE EXTRACTION OF BLACK PEPPER

Oleoresin was extracted from ground black pepper with carbon dioxide a t 28 MPa and 24 to 60 degrees C. The yield and contents of piperine in the extract were determined as a function of extraction time and the solvent amount. The concentration profile of piperine inside the fixed bed of pepper was also measured. The total extract contained piperine and essential oil in the proper ratio to be used directly in food ind ustry. The experimental results showed a strong variation of extract c omposition during the extraction. They were simulated using the extend ed Lack's model with mass transfer coefficients in the solvent and sol id phase and with grinding efficiency as parameters. The parameters we re determined individually for each of the three extract components, r epresenting essential oil, piperine, and other nonpolar substances.