video tutorial Piperine from black pepper (microwave extraction)

Name: video tutorial - Piperine from black pepper (microwave extraction)
Uploaded: 2025-12-11T09:03:44.054Z
Duration: 10 min 20 s
Description: In this kemp layer we will be extracting piperine from peppercorns, white pepper is the best...to use because it usually contains a higher percentage of piperine and less

Objective: extract piperine from peppercorns (white pepper preferred for higher piperine and less resin); this protocol uses black pepper (Asian red peppercorns).
Preparation: grind 100 g pepper to a fine powder, sieve to collect the fine portion, and set aside coarse solids.
Extraction: soak ground pepper in 150 ml absolute ethanol, forming a slurry; perform microwave extraction at 400 W in a large microwavable container, repeating heating cycles to total ~4–5 minutes; filter the yellow-brown alcoholic filtrate; repeat with another 100 ml ethanol and combine filtrates.
Solvent handling: distill off ethanol to recover solvent for reuse; use recovered ethanol to wash and process the residue.
Purification: dissolve residues in ethanol with a potassium hydroxide solution (6 g KOH in 40 ml recovered ethanol) to aid separation of impurities; filter to remove fats/resins; wash solids with ethanol; combine filtrates to obtain ~75 ml of ethanol-containing solution.
Precipitation: slowly add water to the alcoholic piperine solution to form a white/yellow precipitate; continue until cloudiness ceases; chill for 24 hours to crystallize.
Isolation: filter the crystals and dry in a desiccator; yield ~3.6 g of crude piperine, indicating at least 3.6% piperine in the pepper used.
Notes: hydrolysis of piperine to piperic acid is possible; a side product, biperidine hydrochloride, can be obtained from the hydrolysis by introducing HCl and evaporating the solution.