DRYING EFFECTS ON THE BIOACTIVITY OF PIPER NIGRUM LINN BERRIES

This project is to investigate the effects of several different drying treatments on the bioactivity of P. nigrum fruits (black pepper). It was found that microwave and oven 100 C drying gave the best drying effects in terms of antioxidant and antimicrobial activities. The results obtained from this study could be beneficial to the pepper industry.