Parametric optimization of microwave reflux extraction of spice oleoresin from white pepper (Piper nigrum)

Journal of Analytical Science and Technology

Table 4 GC-MS analysis of various components inside the oleoresins

No	Component	Formula	RT (min)	Composition (% mass)
1	α- Thujene	C₁₀H₁₆	17.288	0.24
2	α- Pinene	C₁₀H₁₆	18.855	2.25
3	Sabinene	C₁₀H₁₆	19.170	8.37
4	Limonene	C₁₀H₁₆	19.384	6.32
5	Isothujol	C₁₀H₁₈O	19.406	0.86
6	Linalool	C₁₀H₁₈O	21.986	1.37
7	Terpinen-4-ol	C₁₀H₁₈O	27.365	1.12
8	α-Terpineol	C₁₀H₁₈O	27.891	0.95
9	α-Cubebene	C₁₅H₂₄	30.641	0.04
10	β-Elemene	C₁₅H₂₄	34.452	0.52
11	Copaene	C₁₅H₂₄	34.369	0.43
12	γ- Elemene	C₁₅H₂₄	34.884	0.87
13	Caryophyllene	C₁₅H₂₄	35.216	11.21
14	γ-Muurolene	C₁₅H₂₄	37.328	1.10
15	α-Selinene	C₁₅H₂₄	39.253	0.02
16	β-Bisabolene	C₁₅H₂₄	40.012	3.10
17	β-Sitosterin	C₂₉H₅₀O	41.754	2.43
18	1-Cinnamoyl piperidine	C₁₅H₁₇NO₃	42.726	0.03
19	Piperlonguminine	C₁₆H₁₉NO₃	45.607	0.14
20	Piperine	C₁₇H₁₉NO₃	48.994	54.67
21	Piperanine	C₁₇H₂₁NO₃	49.535	0.45
22	Piperamide	C₁₇H₂₈N₄O	49.791	0.98
23	Piperolein	C₁₉H₂₅NO₃	50.139	0.22
24	Piperettine	C₁₉H₂₁NO₃	51.027	0.06
25	Pipercide	C₂₂H₂₉NO₃	51.059	0.21
26	Guineensine	C₂₄H₃₃NO₃	51.460	0.01