Production of Black pepper and Ginger Oleoresin Using Ultrasound extraction Method

New and interesting extraction methods can be created when ultrasound is used in conjunction with conventional extraction methods. Ginger and black pepper oleoresins were extracted using ultrasound in this study. The extraction yield and efficiency of black pepper and chilli were also studied using propane and dimethyl ether, respectively. The pungency of the extracts was determined using an NMR technique developed specifically for this project. Extracts of ginger and black pepper were also tested for their volatile content. Acetone was used to extract all of the different types of spices so that the yields could be compared. Subcritical dimethyl ether was just as effective as supercritical carbon dioxide in extracting the pungent components from the spices, but it also extracted a significant amount of water. When ultrasonics was used, the extraction was done with ethanol as the solvent and the temperature was set to 60 degrees Celsius. The oleoresin that was extracted had a distinct ginger flavour and was a dark, thick liquid. Ginger oleoresin was found to be unaffected by ultrasound use, according to GC-MS analysis. Zingerone was the primary ingredient in ginger and black pepper oleoresin that had been extracted. Detection of gingerol, one of the pungent components of ginger oleoresin, was not possible because gingerol decomposes at temperatures above 45 degrees Celsius. Ultrasound-assisted extraction had an extraction rate that was 1.75 times faster than a conventional soxhlet system. An additional piece of evidence for ultrasound's mechanical effects can be found in the images taken with a scanning electron microscope, which show the destruction of cells and the subsequent release of their contents.