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The antioxidant and antimicrobial potentials of volatile oil and oleoresins of white pepper (Piper nigrum L.) was investigated in the present study. The white pepper essential oil has shown strong activity for the inhibition of primary and secondary oxidation products in mustard oil added at 0.02 % concentration which was evaluated using peroxide v...
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Swasa kudori is a sidha preparation used for treatment of asthma and related respiratory disorders. The present study deals with the antioxidant assays and GC MS analysis of this medicine. Swasakudori is made with Calotropis procera flowers and Piper nigrum seeds. The antioxidant assays such as DDPH, FRAP and Hydrogen peroxide scavenging assays ind...
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... Meanwhile, HD showed the ability to extract champene, linalool, cyclohexane 1-methylene-4-(1-methylethenylidene), delta-elemene, copaene, betaselinene and 1-Isopropyl1-4, 7-dimethyl-1,2,3,5,6,8a-hexahydronapthalene. This study also showed that extraction with MAHD resulting higher limonene, an important component of aroma, as presented in Fig. 2. For comparison, the main components of aroma such as limonene, beta-pinene, alpha phellandrene, 3-carene, and betacaryophyllene of MAHD off-grade WPEO were higher than the report by Singh et al. [22]. ...
White pepper generally used as spice, has the main component of piperine which gives it a spicy taste and essential oils that determine its aroma. In general trade, only good pepper is traded, while off-grade that does not meet quality requirements will be wasted. This study aims to investigate the effect of extraction methods of essential oils from off-grade white pepper and the potential of its antimicrobial activity against pathogenic bacteria. The results showed that off-grade white pepper essential oils (WPEO) could be isolated by using microwave-assisted hydro-distillation (MAHD) and hydro-distillation (HD). Essential oils produced had physicochemical characteristics in accordance with the ISO 3061:2008 standard. Specifically, MAHD off-grade, MAHD grade-A, and HD WPEO had 13, 11, and 15 components, respectively. The chemical composition showed that all the extracted EO contained the main components of caryophyllene, (+)-3-carene, d-limonene, and β-pinene. The methods showed the extraction ability of monoterpene hydrocarbons by MAHD and sesquiterpene hydrocarbons by HD. In comparison, microwave-extracted essential oils had a higher limonene, while off-grade WPEO contained (+)-3-carene. The FTIR results confirmed the content of the components in the three WPEO that were investigated. All essential oils had antibacterial activity against E. coli and S. typhimurium with zone inhibition values of MAHD off-grade WPEO, MAHD grade-A WPEO, and HD off-grade WPEO against E. coli at 15.44 ± 1.68 mm, 6.72 ± 0.59 mm, and 10.17 ± 0.29 mm, as well as against S. typhimurium at 8.72 ± 1.25 mm, 8.06 ± 0.86 mm, and 8.83 ± 0.87 mm, respectively.
... Induce Potency in Male: according to some scientific researches, problem of impotency in male can be treated mixing white pepper with coffee. It boosts the process of spermatogenesis followed by releasing of sperms 16,34,35 . ...
Indian spices and medicinal herbs are well known throughout the world. Both have many different physiological and pharmacological characteristics. The current biomedical research is mostly concentrated on finding chemicals extracted from natural sources that are pharmacologically efficient and have little to no side effects for application in food production and preventative medicine. Pepper (Piper nigrum) is a common spice found in both Eastern and Western cuisine. It helps in digestion and weight loss by encouraging the breakdown of fat cells and has a remarkable antioxidant and antibacterial impact. Numerous independent researchers have conducted experiments that show pepper and its main ingredient, piperine, to have a variety of physiological effects. In-vitro studies have shown that piperine can prevent oxidative damage by suppressing or inhibiting harmful free radicals and oxygen compounds that are reactive. Apart from anti-oxidant property, analgesic, anti-inflammatory, anti-diarrheal, antispasmodic, antidepressant, immunomodulatory, anticonvulsant, anti-thyroid, antibacterial, antifungal, hepato-protective, insecticidal, and larvicidal activities are just a few of the potential pharmacological effects of Piper nigrum L and its active component, "Piperine,". The purpose of the current review paper is to present an updated assessment of the literature on recent developments in the nutritional, chemistry, and pharmacological activity of Piper nigrum L cultivars.
... Another evaluation of the EO of this species by [20] demonstrated the presence of β-caryophyllene (51.12%) and β-thujene (20.58%). In another study, the EOs of fresh and ripe fruits of P. nigrum were characterized by the major compounds β-caryophyllene (16.0%), sabinene (12.6%), limonene (11.9%), and torreyol (9.3%) [21]. In summary, these data provide valuable insights into the chemical composition of essential oils from P. nigrum cv Guajarina, considering different plant parts and extraction methods. ...
... Other studies have also shown that the EOs of P. nigrum have considerable antioxidant capacity [20,21,25], including anti-inflammatory potential. This correlation is due to the inflammatory processes that often function as a direct defensive response to various agents, both physical and chemical, such as oxidative stress, which is responsible for imbalances in the production of ROS and hinders the repair of damage caused by free radicals [6]. ...
The essential oils and aroma derived from the leaves (L), stems (St), and spikes (s) of Piper nigrum L. cv. Guajarina were extracted; the essential oils were extracted using hydrodistillation (HD), and steam distillation (SD), and the aroma was obtained by simultaneous distillation and extraction (SDE). Chemical constituents were identified and quantified using GC/MS and GC-FID. Preliminary biological activity was assessed by determining the toxicity against Artemia salina Leach larvae, calculating mortality rates, and determining lethal concentration values (LC 50). The predominant compounds in essential oil samples included α-pinene (0-5.6%), β-pinene (0-22.7%), limonene (0-19.3%), 35 linalool (0-5.3%), δ-elemene (0-10.1%), β-caryophyllene (0.5-21.9%), γ-elemene (7.5-33.9%), and curzerene (6.9-31.7%). Multivariate analysis, employing principal component analysis (PCA) and hierarchical cluster analysis (HCA), revealed three groups among the identified classes and two groups among individual compounds. The highest antioxidant activity was found for essential oils derived from the leaves (167.9 41 mg TE mL −1). Larvicidal potential against A. salina was observed in essential oils obtained from the leaves (LC50 6.40 µg mL −1) and spikes (LC 50 6.44 µg mL −1). The in silico studies demonstrated that the main compounds can interact with acetylcholinesterase, thus showing the potential molecular interaction responsible for the toxicity of the essential oil in A. salina.
... Piperine has also been reported to have a blood pressure lowering and vasomodulatory effect (Taqvi et al., 2008). Interestingly, a wide range of contemporary research supports pepper's anti-microbial, anti-oxidant, anti-inflammatory, and other health-related properties (e.g., Ahmad et al., 2012;Bai and Xu, 2000;Butt et al., 2013;Choi and Hwang, 2003;Lai et al., 2012;Lee et al., 1984;Milenković and Stanojević, 2021;Rameshkumar et al., 2011;Singh et al., 2013;Srinivasan, 2008;Sunila and Kuttan, 2004;Zarai et al., 2013;see Wu et al., 2009, for a summary of research from China). Pepper may also possess analgesic properties (Costa et al., 2016), and it has even been suggested that it might act as an anti-depressant (Butt et al., 2013;Khan, 2015). ...
... Analysis of the essential oils of black pepper using GC-MS have revealed that they were dominated by monoterpene hydrocarbons. GC-MS analysis reported by Singh et al. (2013) suggested that white pepper, like black pepper, contains β-caryophyllene (13%), and limonene (12%). However, it also contains Table 3 Some of the key volatiles in essential oil of black pepper as reported by Jirovetz et al. (2002;cf. ...
... mm. The results of this study are also consistent with the results of Singh et al. (2013) and Zhang et al. (2017). ...
... It should be noted that, as shown in Tables 2 and 3, the cell walls changed much to different extents after being treated with the essential oil, while pepper essential oil showed the strongest inhibitory effect against the strains of experimental microorganisms mentioned above. The results of this study are also consistent with the results of Singh et al. (2013) and Zhang et al. (2017). ...
Pepper often contains aromatic components, spicy ingredients, and biologically active ingredients. The common chemical components in pepper are essential oils and alkaloids. Essential oils are abundant in pepper, usually accounting for about 1.5–2.2%. Therefore, this study aimed to primarily analyze the constituents, antioxidant activity, and inhibition test microorganisms which are very essential. By using the gas chromatography-mass spectrometry method, 17 components in red pepper essential oil have been identified, of which nine constituents are hydrocarbons (such as 41.35% monoterpenes and 3.55% sesquiterpenes) and the rest are oxygenated hydrocarbons (36.62% alcohols and 17.75% aldehydes). The red pepper essential oil has strong antibacterial ability against experimental strains of microorganisms such as Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Streptococcus viridians, Escherichia coli, Proteus vulgaris, Salmonella enteritidis, and Aspergillus flavus with an average antibacterial circle diameter of 15.29 mm. Besides, it has also been determined that the antioxidant activity of red pepper essential oils was 37.69±0.12%.
... It was confirmed by the absence of fluorescence under UV 366 nm due to the lack of chromophores. According to the publication of Singh et al. (2013), the main component of white pepper essential oils are limonene, carene, sabinene, β-pinene, and αpinene. All mentioned compounds belong to terpenoid hydrocarbons that do not have the capability to react as an antioxidant. ...
White pepper (Piper nigrum L) is a native plant of Indonesia that has been used for generations as a spice and traditional medicine. White pepper contains the main alkaloid compound, namely piperine which has antioxidant activity as shown in the previous studies. The purpose of this study was to determine the potential antioxidant activity of isolated piperine compared with n-hexane extract of white pepper using DPPH, ABTS, and FRAP test methods. The isolated piperine was obtained from extraction using Soxhlet with n-hexane as a solvent, followed by purification with cyclohexane. The evaluation of antioxidant activity was carried out using the DPPH method to see free radicals, while the ABTS and FRAP methods evaluated antioxidant activity. Antioxidant activity was expressed as IC50 value and Trolox compound was used as a positive control of antioxidant activity. The analysis results show isolated piperine had antioxidant activity in the ABTS test with the results of 4.35 ± 0.004 mg/mL and 2.53 ± 0.08 mg/mL, respectively and FRAP test was 10.53 ± 0.06 mol TE/g sample and 6.86 ± 0.08 mol TE/g sample, respectively. Isolated piperine and n-hexane extract of white pepper did not show their activity as free radical scavengers. The antioxidant activity of isolated piperine was lower than that of n-hexane extract of white pepper. The presence of other compounds in white pepper shows a synergistic interaction in increasing the antioxidant activity of white pepper extract.
... Spices are natural food additives that contribute to the taste of foods. Spices possess medicinal and nutritional properties (38). Coto Makassar is known for its 40 ingredients called "Patang Pulo," which means that this soup contains huge amounts of seasoning. ...
Indonesia is highly diverse in culture, ethnicity, religion, and natural resources. The diversity is also obvious in its cuisine. Soto is an example of an iconic Indonesian dish found in many parts of the country. Despite sharing a similar name, the recipes vary according to their place of origin. Until now, how many variants of Soto are in Indonesia is not exactly known. This review aimed to discuss the characteristics of Soto based on ingredients. Soto is a soup composed of spices-flavored broth and various solid ingredients, such as vegetables and protein-and carbohydrate-rich foods. Every region in Indonesia has a different recipe of Soto; some use non-turmeric soup or coconut milk soup. The carbohydrate ingredients are mainly soun (cellophane noodle) and potato. The protein ingredients are mainly composed of chicken, egg, and beef. Vegetables consist of bean sprouts, tomatoes, and cabbage. Fried garlic, shallot, spring onion, and crackers are added as a garnish. The diversity of the ingredient makes the distinction among Soto: diversity of locality and diversity of ingredients. Approximately 46 types of Soto are reviewed in this article. Most of the Soto recipes use chicken, bean sprouts, soun, boiled egg, garlic, white pepper, red onion, ginger, and bay leaf as the main ingredients. Soto becomes an identity of its geographical origins and has distinction based on the main recipes.
... Species of Piper are reported as natural sources of phytochemical compounds that can be helpful in the treatment of infections and various other diseases. In the literature, many studies report the antimicrobial activity of essential oils obtained from species belonging to this genus [32][33][34][35]. These promising results are attributed to the bioactive compounds that the essential oil is composed of, considering that the determining factors of ...
... Species of Piper are reported as natural sources of phytochemical compounds that can be helpful in the treatment of infections and various other diseases. In the literature, many studies report the antimicrobial activity of essential oils obtained from species belonging to this genus [32][33][34][35]. These promising results are attributed to the bioactive compounds that the essential oil is composed of, considering that the determining factors of the bioactivity of essential oils are their composition, the functional groups present in the active components, and their synergistic interactions [36]. ...
Antimicrobial resistance has become a growing public health concern in recent decades, demanding a search for new effective treatments. Therefore, this study aimed to elucidate the phytochemical composition and evaluate the antibacterial activity of the essential oil obtained from the fruits of Piper tuberculatum Jacq. (EOPT) against strains carrying different mechanisms of antibiotic resistance. Phytochemical analysis was performed using gas chromatography-mass spectrometry (GC/MS). The antibacterial activity of EOPT and its ability to inhibit antibiotic resistance was evaluated through the broth microdilution method. The GC-MS analysis identified 99.59% of the constituents, with β-pinene (31.51%), α-pinene (28.38%), and β-cis-ocimene (20.22%) being identified as major constituents. The minimum inhibitory concentration (MIC) of EOPT was determined to assess its antibacterial activity against multidrug-resistant strains of Staphylococcus aureus (IS-58, 1199B, K2068, and K4100). The compound showed a MIC of ≥ 1024 µg/mL, suggesting a lack of intrinsic antibacterial activity. However, when the EOPT was associated with antibiotics and EtBr, a significant decrease in antibiotic resistance was observed, indicating the modulation of efflux pump activity. This evidence was corroborated with the observation of increased fluorescent light emission by the bacterial strains, indicating the involvement of the NorA and MepA efflux pumps. Additionally, the significant potentiation of ampicillin activity against the S. aureus strain K4414 suggests the β-lactamase inhibitory activity of EOPT. These results suggest that the essential oil from P. tuberculatum fruits has antibiotic-enhancing properties, with a mechanism involving the inhibition of efflux pumps and β-lactamase in MDR S. aureus strains. These findings provide new perspectives on the potential use of EOPT against antibiotic resistance and highlight the importance Plants 2023, 12, 2377. https://doi.org/10.3390/plants12122377 https://www.mdpi.com/journal/plants Plants 2023, 12, 2377 2 of 15 of Piper species as sources of bioactive compounds with promising therapeutic activities against MDR bacteria. Nevertheless, further preclinical (in vivo) studies remain necessary to confirm these in vitro-observed results.
... Torreyol (9.3%) (Singh et al., 2013) Piper caninum ...
... The essential oil is the mixture of complex compounds that is effective in handling the food pathogens like the fungus and bacteria (Nikolić et al., 2015). The piper species essential oil is recommended to be a food additive that is safe for the consumer and the environment because of its strong ability to slow bacterial resistance (Singh et al., 2013). The essential oil of the piper species has a function on dealing with the food pathogen and it is able to be used as food preservative since the oil from the piper species has the anti-microbial characteristics (Rukayadi et al., 2013). ...
... Free radicals or oxidized stress is very dangerous for the human body because it can cause any degenerative issues like heart attack and cancer. Thus, human needs to consume foods with antioxidant compounds (Singh et al., 2013). Antioxidants are very important for the health. ...
The production of safe food with a little to no artificial preservatives is the main and most important challenge for the food manufacturing industry. Increasing demand of using the safe preservatives has pushed the food industry to use the herbal or natural preservatives. The essential oil of the piper species consists of complex compounds like the monoterpene that has a power in the activity of the antioxidant and antibacterial. The object of research is the essential oil of piper species like the Piper nigrum, Piper betle, Piper retrofractum, Piper caninum, and Piper cubeba. The review methodology used in this research is the PRISMA flowchart (2020). PRISMA aims to identify the quality of papers and transparency of the number of articles. The objective of this research is to summarize the research related to the chemical content of the piper essential oil, the antioxidant and anti-microbe as the potential natural preservatives. The anti-microbe activity on the piper species shows the MIC score ranging from 1.5 to 12.8 mg/mL towards the standard of bacterial preservatives in preventing pathogens in foods. The essential oil of piper species has the higher antioxidant compared to the synthetic ones, like the BHA and BHT that have the score of IC₅₀ <50 mg/mL. The essential oil of piper species has the GRAS certification and “safe” as an additive in foods. Keywords: DPPH, Monoterpene, MIC, Sesquiterpene.
... Expectedly, TBARs increased as storage progressed, while combinations of peppers at both designated storage days did not suppress malondialdehyde values than the Control, though all groups had values lower than 1 mg malonaldehyde/kg per sample. Meat incorporated with botanical principles in white peppers encourages shelf-life extension and storability of refrigerated meat as antioxidative and antimicrobial principles of white pepper (Singh et al., 2013) deposited in meat positively correlates with preservation. Control, C+200WP, C+250WP, C+250CP and C+125WP+125CP sausages with identical TBARs content on D-14 allude to the higher content of nutrient prone to oxidative spoilage, possibly the unsaturated fatty acids in sausages, but the Control group on D-28 had numerically highest fat proportion. ...
Oxidative and microbial spoilage affect the nutritional quality of poultry products. White pepper (WP) and cayenne pepper (CP) powders possess antioxidative and antimicrobial properties, therefore, prompting an investigation into the activity of dietary peppers on proximate, oxidative and microbial profile of broiler chicken meat and sausage subjected to refrigeration storage. At the expiration of feeding 336 randomly allotted chickens seven diets (Control (C) and six other diets), fifty-six (56) birds (two per replicate) were selected and feed-fasted for 12 hours before slaughter. Post-slaughter, meat and sausage proximate were immediately analysed, but aseptically collected meat samples and raw sausage stored in sterile plastic bags were transferred to the Microbiology Laboratory of the Department of Veterinary Medicine and analysed for malondialdehyde (MDA) and microbial [Escherichia sp, Salmonella sp, Enterococcus sp, Lactobacillus sp, Staphylococcus sp, Pseudomonas sp and Saccharomyces sp] assessments following standard laboratory procedure. Proximate composition of Meat and sausage were not influenced (p>0.05) by additives, but MDA and microbial counts were affected (p<0.05). C+250WP diet lowered meat MDA. Groups fed with WP diets were as effective as the Control against Escherichia coli and E. faecalis. Salmonella typhimurium was repressed by all groups excluding C+250WP and C+100WP+100CP. On day (D) 0, all pepper-fed groups had lower Staphylococcus aureus than the Control, while C+200CP had lower total bacterial count than the Control. C+200CP and C+250CP groups had no Saccharomyces cerevisiae like the Control, while Sausage from Control and C+250WP groups exhibited identical impact against Saccharomyces cerevisiae on D 28. Chicken sausage from the Control, C+200WP, C+200CP and C+250CP groups inhibited fungi growth.
