The effect of extraction techniques on the mineral content of black pepper fruit ethanolic extracts

Aleksandra Milenković, Sanja Petrović, Saša Savić, Jelena Stanojević, Ljiljana Stanojević

Abstract


Black pepper is one of the most used spices around the world, with numerous biological activities. Precisely because of the frequent use of this spice, the aim of this research was to determine the elemental composition of black pepper fruit ethanol extracts (BPEEs). The presence of heavy metals in spices is of particular importance because it can lead to the accumulation of these elements in human organs, which can further cause various health problems. The preparation of samples was done by dilution of the initial extracts with distilled water to a concentration of 0.5 mg/cm3. In the group of spice macro-elements, the concentration of potassium is the highest of all the tested elements (20.412-26.370 mg/g of dry extract). From the group of heavy metals, bismuth was the most present in the range of 0.134-0.156 mg/g of dry extract, while lead, cadmium, and mercury were detected in smaller amounts. The extracts that contained elevated levels of certain heavy metals should be consistently monitored. However, it is crucial to develop effective procedures for removing already-extracted heavy metals from BPEEs.


Keywords


black pepper extract, extraction techniques, macro-elements, micro-elements, heavy metals

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