A Simple Quantitative Method Using Paraffin Oil for Determination of Essential Oil in Black Pepper

Abstract

The method using paraffin oil for extraction of essential oil in black pepper powder was developed as follows. Ten grams of ground sample were extracted with mixing for fifteen minutes in paraffin oil (50ml) kept at 30°C in a water bath. After separation of paraffin oil from mixture by centrifugation (3000rpm, 10min), essential oil was obtained from paraffin oil (35ml) by steam distillation. Contents of essential oil were determined by gaschromatography. The proposed method was effective for the estimation of aroma strength, and the coefficient of variation of this method was found to be about 8.6%.