FRAGMENTATION EFFECT OF GREEN LEAVES AND SEEDS BLACK PEPPER (Pipernigrum) ON ESSENTIAL OIL INDEX

Abstract

The Piperaceae family comprises 5 known genera (Macropiper, Zippelia, Manekia, Peperomia, and Piper). The species PipernigrumL is known as black pepper or black pepper and in the Brazilian market it is widely used in the sausage, perfumery and pharmaceutical industries. In addition to industrial, pharmaceutical and food use, the essential oil (EO) of P.nigrum stands out due to its biological properties. Therefore, this work aimed to extract and quantify green black pepper leaves and seeds and compare the content and yield of extractions using different processing of these plant parts (whole and crushed).). For this, leaves and green peppers of P. nigrum were collected in the municipality of Tangará da Serra/MT for hydrodistillation of their EO using Clevenger apparatus for 4 h. As a result, it was found that theThe values of content and average yields extracted from seeds were almost five times higher when whole seeds were used. The amount of EO extracted from the leaves did not show significant differences between the extractions performed with whole and crushed leaves.