Abstract

EXPLORING EXTRACTION, ISOLATION AND SCREENING METHOD FOR BIOACTIVE COMPOUND FROM BLACK PEPPER (PIPER NIGRUM L.)

Anupam Yadav*, Parul Shukla, Prachi Mishra, Sneha Pandey, Mehemmud Allam Kuresi, Shubhankit Soni and Himanshu Singh

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Abstract

To delve to all of the methods used to extract, separate, and filter black pepper (Piper nigrum L.) in order to identify its bioactive components. Black pepper is a popular spice because of its distinct taste and potential health benefits. Black pepper's natural participants, particularly terpenes, flavonoids, and alkaloids, have been demonstrated to possess anti-inflammatory, antibacterial, and antimicrobial qualities. The study covers a variety of extraction procedures, including basic methods such as Soxhlet extraction and maceration. Black pepper may be extracted more successfully with the use of these methods since they maximize yield while sustaining the chemical integrity of the bioactive components. To separate and refine certain bioactive components from complex pepper extracts, techniques such as thin-layer chromatography and column chromatography are applied. The study emphasizes the use of testing methods to evaluate the biological activity of the surrounded chemicals. Among the methods employed are antioxidant tests, antimicrobial testing, anti-inflammatory assays, and anticancer monitoring. The screening process helps identify the specific bioactive compounds liable for the biological activities that are observed.

Keywords: Black Pepper, Piperine, Extraction, Maceration, TLC, Microscopy, UV.