Piper nigrum Linn (PIPERACEAE) FRUITS WITH A HUGE CHANCE OF RESEARCH IN FUTURE

By Siddhendu Bhattacharjee Reg No: 11004022 Lovely Professional University\

1.Introduction
In recent days a renewed interest has been seen in improving health and
fitness through the use of more natural products.*

Herbs and spices are an important part of the human diet for their
flavour and colour and more over for their medicinal values.** Piper species are of high economic and medicinal importance.

The seed of Carica papaya is less or more similar to the seed of Piper
nigrum and easily adulterated in the local markets.***

Chaudhry Ahmed Masood Nazia, Tariq Perween (2006): Bactericidal activity of black pepper, bay leaf, aniseed and coriander against oral isolates. Pak. J. Pharm.Sci, Vol.19 (3), P.214-218. ** Chaudhry Ahmed Masood Nazia, Tariq Perween (2006): Bactericidal activity of black pepper, bay leaf, aniseed and coriander against oral isolates. Pak. J. Pharm.Sci, Vol.19 (3), P.214-218. *** Khan Salim, Mirza Jabeen Khanda , Anwar Firoz , Abdin Zainul Malik (2010). Development of RAPD markers for authentication of Piper nigrum . We Int . J. Sci Tech , 5, P. 47-56.
*

01

Contd. From previous slide

Black pepper (Piper nigrum L.)

Fig: 1 (Changes in state with Ripening of fruits)

Black pepper is known as King of spices or Black gold* It is mostly used as boils, abscess, indigesion **

*Paul Diby, Sarma.R.Y (2006): Rhizospheric Pseudomonas fluorescens enhances piperine production in Piper nigrum, a possible means of biochemical defence against Phytophthora capsici, Archives of Phytopathology and Plant Protection, 39(1), P.33 37 ** T. Thangaselvabal, C. Gailce Leo Justin and M. Leelamathi (2008): Black pepper (piper nigrum l.) The king of spices a review. Agric. Rev., 29 (2), P.89 98.
02

Contd. From previous slide

The spicy flavour of peppers comes from the alkaloid, piperine (C17H19O3N).*

Scot C. Nelson, K. T. Cannon-Eger: Farm and Forestry Production and Marketing profile for Black pepper, P.2.
03

2. Review of literature
The review of literature of this work can is classified under three main part like 2.1 Ayurvedic literature review. 2.2 Modern literature review.

2.3 Already performed work on Black pepper

04

2.1 Ayurvedic literature review

2.1.1 Caraka Samhita 2.1.2 Susruta Samhita 2.1.3 Astanga Samgraha 2.1.4 Dhanvantari Nighantu 2.1.5 Sarngadhara Samhita 2.1.6 Bhavaprakasa Nighantu 2.1.7 Raja Nighantu 2.1.8 Yogaratnakara 2.1.9 Shankar Nighantu 2.1.10 Nighantu Adarsa 2.1.11 Ayurveda Sarsamgraha

05

2.2 Modern literature review

In Modern literatures we can find the details description of Black Pepper starting from its botanical description to adulterants used in the market as the fruit of Black pepper covering the analytical and phytochemical parameters.

06

2.2.1 Description of plant

B/N: Piper nigrum* Fam: Piperaceae**

Synonyms: Usana, Krisna, Vellaja.***

*Sastry J.L.N (2005): Illustrated Dravyaguna Vijnan. Chaukhambha Bharati Academy. 15 th Edition.p.448. ** Anonymous (2010): Quality Standards of Indian Medicinal Plants. Vol-8. Edited by Tandon Neeraj, Sharma Madhu. Indian Council of Medicinal Research, New Delhi. P. 257-262. ***Anonymous (2008): The Ayurvedic Pharmacopoeia of India. Part-I, Vol-III, Government of India Ministry of Health and Family welfare Department of Ayush. P.115-117.
07

Pepper is a stout, glabrous climbing perennial shrub or better to say a parasite which grows up to a height of 6 mt.*

* Anonymous (2002): Major herbs of Ayurveda. Edited by Williamson M Elizabeth The Dabur Research
foundation and Dabur Ayurvet Limited. P.231-234.

08

2.2.2 Description of Black pepper Fruit

Fruits can be of ovoid or globose or oblong shaped, 4-6 mt in diameter. When tender it is green in colour turns red on ripening and black on drying with protruding reticulate wrinkles.*

Sastry J.L.N (2005): Illustrated Dravyaguna Vijnan. Chaukhambha Bharati Academy. 15 th Edition.p.448.

09

2.2.3 Varieties of Fruit

At present there are two varieties are available in market like Black and White pepper.

The fact behind the white pepper :- If black pepper is soaked long enough in water and the pungent black skin is peeled off, the result is white pepper. This is the true white pepper.*
* Gogte.M.V Vaidya (2009): Ayurvedic Pharmacology and Therapeutic Uses of Medicinal Plants (Dravyaguna Vignyan). Chaukhambha publication, New Delhi. P.459-461.
10

2.2.4 Adulteration of Fruit

2.2.4.1 The fruits of water knot weed - Polygonum amphibium (Polygonaceae),
a perennial semi aquatic herb are used as adulterant or substitute for pepper.*

2.2.4.2 The seeds of Carica papaya are also used as an adulterant.**

* Anonymous (2010): Quality Standards of Indian Medicinal Plants. Vol-8. Edited by Tandon Neeraj, Sharma

Madhu. Indian Council of Medicinal Research, New Delhi. P. 257-262. ** Anonymous (1998): Indian Herbal Pharmacopoeia. Vol-I, Regional Research Laboratory and Indian Drug Manufacturers Association. P. 317-325.

11

2.2.5 Properties of Fruit

Rasa: Katu, Tikta Guna: Laghu, Ruksha, Tikshna Virya: Ushna. Vipaka: Katu. The green (fresh) fruit has madhur vipaka but not Ushna virya.* Uses: Avrsya, Dipana, Pramathi, Chedana**
* Gogte.M.V Vaidya (2009): Ayurvedic Pharmacology and Therapeutic Uses of Medicinal Plants (Dravyaguna Vignyan). Chaukhambha publication, New Delhi. P.459-461. ** Anonymous (2008): The Ayurvedic Pharmacopoeia of India. Part-I, Vol-III, Government of India Ministry of Health and Family welfare Department of Ayush. P.115-117.

12

2.3 Already performed work

There are several research works on Black pepper has been

done

on

various

fields

like

pharmacognostical,

phytochemical, phyto pathological and also pharmacological.

13

3.Scope of Research in future

India-the vegetable emporium of World
21st century The era of Advancement and Development with Modernization. Black pepper (Piper nigrum) is a plant used in a long range in pharmacy from Traditional System of Medicine to Modern Industries.

14

Contd. From previous slide

Thus a structural study of the fruit of Piper nigrum emphasis upon the pharmacognostical, phytochemical, chemical profiling including the quantitative study of active molecular compound is an essential contribution to the field of pharmacy. Moreover in the field of

industrialization a comparative study of different marketed sample,

with the original drug would provide a clear concept on the particular therapeutic efficacy and of the adulterant used in the market and industries in comparison with the original drug.

15

Contd. From previous slide

In the recent pasts no such attempt has been made to compare and evaluate the different marketed samples of Piper nigrum fruit with the original cultivated one. Hence the work is planned to study the yield of active constituent in the fruits with special reference to its pharmacognostical and phytochemical study.

\ 16

Qualitative and quantitative test for estimation of piperine by the help of TLC and HPLC technique.

17

Quantitive Study by HPLC method

TLC plates of Silica gel 60F254 of uniform thickness
Preparation of Solvent system [Toluene: Ethyl acetate (7:3) / Methanol: Water (69:31)]

Scanning at 254 nm or 343 nm

Preparation of Test Sample by extraction of 1gm powdered drug with 100 ml of Ethanol in Soxhlet apparatus.

Standard Solution (Dissolving 2.5 mg of piperine in Ethanol)

Preparation of Calibration curve and Estimation of Piperine in drug.

18