Isolation and characterization of piperine from the fruits of black pepper (Piper nigrum)

Saha, KC; Seal, Hari Pada; Noor, MA

doi:10.3329/jbau.v11i1.18197

Cited by 22 publications

(16 citation statements)

References 11 publications

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“…C. longa standardized extract (97.56%) was supplied by PT Phytochemindo Reksa, Bogor, Indonesia. Piperine was isolated and purified as described before, 22,23 after which it was further characterized based on piperine standard (Sigma Aldrich) using Thin Layer Chromatography method. Sodium dihydrogen phosphate and Sodium Lauryl Sulfate (SLS) were purchased from Merck, Darmstadt, Germany.…”

Section: Methodsmentioning

confidence: 99%

UV-Vis Spectroscopy to Enable Determination of the Dissolution Behavior of Solid Dispersions Containing Curcumin and Piperine

Murti¹,

Hartini²,

Hinrichs³

et al. 2018

JYP

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Objective: Curcumin and piperine exibit poor aqueous solubility and dissolution. Solid dispersion technology is a promising way to improve dissolution of lipophilic compounds. Therefore, to investigate the dissolution behavior, an accurate determination of curcumin and piperine concentrations in a sample containing 0.5 wt-% SLS in sodium phosphate buffer as the dissolution medium was required. The goal of research was to investigate whether UV-Vis spectroscopy can be used to accurately determine curcumin and piperine concentrations in aqueous solutions. Method: Stock solutions (1 mg/mL) of curcumin and piperine were prepared in methanol. A series of solutions for calibration were prepared by mixing the stock solutions in various ratios after which they were diluted with dissolution medium (0.5%-wt sodium lauryl sulfate in 20 mM phosphate buffer; pH 6.0). Solutions of curcumin (2μg/mL) and piperine (1 μg/mL were subjected to overlay scan in a UV-VIS spectrophotometer in each λ max of 430 and 335.5 nm for curcumin and piperine, respectively. The method was validated according ICH requirements, such as specificity, linearity, accuracy, precision, limit of detection and limit of quantification. Results: At a concentration range of 0.1 to 5μg/mL, calibration curves of curcumin and piperine showed linearity with R 2 = 0.9980 and 0.9982, respectively. Precision and accuracy was confirmed by AOAC. Furthermore, LOD of both compounds was 0.23 μg/mL and LOQ of curcumin and piperine was 0.72 and 0.69 μg/mL, respectively. Conclusion: UV-Vis spectroscopy can be used to accurately determine curcumin and piperine concentrations in dissolution samples obtained during screening the dissolution behavior of solid dispersions containing these compounds.

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Section: Methodsmentioning

confidence: 99%

UV-Vis Spectroscopy to Enable Determination of the Dissolution Behavior of Solid Dispersions Containing Curcumin and Piperine

Murti¹,

Hartini²,

Hinrichs³

et al. 2018

JYP

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“…The health claims of black pepper could be attributed to its bioactive components such as piperine, polyphenols, dietary fiber, and essential oils (Zhu et al 2018). It is cultivated for its fruit, which is usually dried and used as a spice and seasoning (Saha et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Carbonate-β-Cyclodextrin-Based Nanosponge as a Nanoencapsulation System for Piperine: Physicochemical Characterization

Garrido

González

Hermosilla

et al. 2019

J Soil Sci Plant Nutr

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Piperine (PIP) is a nitrogenous substance whose application in food is still limited due to its low solubility in water, low bioavailability, and high pungency. Nanosponges (NS) can selectively capture, transport, and release a wide variety of substances and mask unpleasant flavors. The objective of this study was to evaluate carbonate-β-cyclodextrin-based NS formation as a nanoencapsulation system for PIP. The NS were formed with a cyclic oligosaccharide (β-cyclodextrin) to a cross-linker (diphenyl carbonate

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“…Also, a weak peak at 1091.4 cm −1 is associated with the presence of C-N. This result shows that the microwave reflux extraction is a highly selective and appropriate method for the extraction of spice oleoresin from white pepper without the degradation of bioactive compounds as confirmed by Saha et al (2013). Figure 7a and b clearly elucidated the morphological transformation of the untreated and microwave radiated white pepper powders using scanning electron microscopy analyzer.…”

Section: Chemical Composition Of the Oleoresin Extractsmentioning

confidence: 64%

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

et al. 2017

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Background: White Piper nigrum is an important commodity crop containing a number of essential bioactive components with nutritional and medicinal properties when sufficiently extracted. Microwave refluxation is therefore a novel technique employed in the extraction of bioactive components from natural products of plant origin. This method doubled as classical and traditional solvent extraction techniques with reduced extraction time, higher selectivity, low solvent consumption, and higher extraction rate. Methods: The Taguchi L 9 -orthogonal design was employed to determine a combination of extraction factors that jointly optimized the extraction yield. The use of this para metric design was due to its ability to mitigate inherent noise factor with minimal experimental trials. Results: The optimal extraction condition was attained at 90 min of irradiation time, 300 W of microwave power, 0.105 mm of particle size, and 10 ml/g of molar ratio. Under this condition, the corresponding optimum extraction yield of 4.278 (v/w)% was obtained. Moreover, the percentage contribution of each extraction factor on the response settings resulted in the decreasing order: irradiation time > molar ratio > power level > particle size. Phytochemical screening was condcuted on the oleoresin extracts and a total number of 26 bioactive compounds were identified. Also, the Fourier Transform Infrared Analysis (FTIR) and the Scanning Eectron Microscopy (SEM) confirmed the presence of seven presence of seven functional groups with an observable structural transformation.

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Isolation and characterization of piperine from the fruits of black pepper (Piper nigrum)

Cited by 22 publications

References 11 publications

UV-Vis Spectroscopy to Enable Determination of the Dissolution Behavior of Solid Dispersions Containing Curcumin and Piperine

UV-Vis Spectroscopy to Enable Determination of the Dissolution Behavior of Solid Dispersions Containing Curcumin and Piperine

Carbonate-β-Cyclodextrin-Based Nanosponge as a Nanoencapsulation System for Piperine: Physicochemical Characterization

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

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