Optimization and Characterization of Essential Oil from Black Pepper (Nigrum) Seeds Using the Distillation Extraction Method for Perfume Additives

Abstract

The black pepper seed oils (<i>Piper nigrum</i>) were highly concentrated substances extracted from seeds. The study aims to utilize the seed as a source of oil for cosmetics and perfume applications since the <i>Piper nigrum</i> seed is inexpensive and grows abundantly in our country. It is an annual herbaceous plant. The characteristics of the seed are; that the color is black after drying and the particle size for my experiment was 500,750, and 1000 micrometers. The conditions for extracting the seed were 1 m and 30-250 minutes. The seed produced a colorless, clear aromatic essential oil, which was used in the production of several cosmetics and perfumeries. The seeds were extracted by steam distillation because they had high conversion efficiency and necessarily for oil because of perfume properties addition. The distillation was carried out under controlled temperature and pressure. The optimum extraction temperature was 105°C, 127.5°C, 150°C. The oil yield was 4.83% under the optimal conditions and the minimum yield was 1.67%. The characteristic of the <i>Piper nigrum</i> seed was a strong pleasant aroma. These oils were often used for their cosmetics and their therapeutic or odoriferous properties, in a wide selection of products such as foods and medicines. Cosmetics oil is one of the most time- and effort-consuming processes. The cosmetic composition mainly includes pigment fatty acids, oleic acid 22.94%, hexanoic acid, and octanoic acid 8.61%. The antibacterial properties of the oils were 60% higher efficiency. The acid value of the oil was 5.3 by using NaOH titration with ethanol solution. The aroma odor was changed into a good odor by the addition of Lemmon oil. Cosmetic products were homogeneous and stable during application.