Comparative analysis of four Black Pepper grades based on Piperine yield, Antioxidant activity, and testing for Antidandruff potential
Department of Botany, G. N. Khalsa College, Mumbai, Maharashtra, India 400019.
Research Article
International Journal of Biological and Pharmaceutical Sciences Archive, 2025, 09(02), 017-023.
Article DOI: 10.53771/ijbpsa.2025.9.2.0036
Publication history:
Received on 07 February 2025; revised on 29 March 2025; accepted on 31 March 2025
Abstract:
The present study addresses the extraction and isolation of piperine alkaloid from four different grades of black pepper obtained from the local market. Among the samples analysed, grade II exhibited the highest piperine yield and demonstrated strong radical scavenging activity, with an IC50 value of 7.596 µg/mL, using ascorbic acid as standard. Thin layer chromatography (TLC) analysis confirmed the purity of the isolated alkaloid, with an Rf value 0.63 matching with the standard reference. Additionally, the antidandruff potential of purified piperine extracts was evaluated, revealing a significant zone of inhibition against Malassezia furfur in all grades. The present investigation introduces a reliable method to enhance the quality of black pepper by focusing on its piperine content, which not only contributes to its pungency but also offers valuable antioxidant and antidandruff properties.
Keywords:
Piperine; Antioxidant; Antidandruff; Black Pepper
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Copyright © 2025 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0