Determination of Nutritional Facts, Polyphenolic Content and Radical Scavenging Activity of Black Pepper (Piper nigrum L) from Pakistan
Polyphenolic Content and Radical Scavenging Activity of Black Pepper (Piper nigrum L)
DOI:
https://doi.org/10.54393/df.v7i2.221Keywords:
Black Pepper, Nutritional Facts, Polyphenols, Antioxidant ActivityAbstract
Many plant extracts have been employed to treat infectious diseases in humans for ages due to their medicinal characteristics. Black pepper (Piper nigrum L) is a native plant of Pakistan that has been used for generations as a spice and traditional medicine. It contains the major alkaloid ingredient, namely piperine, which has antioxidant action. Objectives: To examine the nutritional composition, polyphenols, and radical-scavenging activities of the aqueous extract of black pepper (Piper nigrum). Methods: Its nutritional facts were determined by AOAC methods, and polyphenols were estimated by the Folin-Ciocalteu procedure, while its radical scavenging activity was investigated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. Results: The total phenolic content of water extracts was 4.50 ± 0.3 mg GAE/g, indicating that black pepper is a good source of fat and protein. Black pepper water extract showed moderate DPPH radical scavenging activity at concentrations of 0.02–0.1 mg/ml, ranging from 21.16 ± 0.50–56.23 ± 1.32%. Conclusions: Because of its nutrients, polyphenols, and natural antioxidants, the findings highlight its potential involvement in disease prevention and management and recommend its use in functional foods and nutraceuticals.
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