Evaluation of Total Polyphenol and Flavonoid Contents of Fresh and Dried Pepper (Piper nigrum) from the Ivory Coast

The growing interest in the potential biological activity of polyphenols and flavonoids has highlighted necessity to assess their content in fresh and dried pepper from Ivory Coast. The total polyphenol content was determined using the Folin-Ciocalteu test and the total flavonoid content was also measured spectrophotometrically using the aluminum chloride colorimetric test. The results obtained indicate the total polyphenol levels of fresh and dried peppers are higher in the samples collected in Danane (0.8 ± 0.05 mg GAE/100g) and in Azaguie (0.4 ± 0.08 mg GAE/100g). The lowest concentrations were obtained with fresh and dried pepper samples collected in N’douci (0.22 ± 0.02 mg GAE/100g) and in PK 103 (0.22 ± 0.02 mg GAE/100g). The highest content of total flavonoids was revealed in the locality of PK 103 (1.85 ± 0.62 mg EC/100g) followed by the locality of Maféré (1.37 ± 0.25 mg EC/100g) respectively for black pepper and green pepper. Then, the lowest flavonoid contents were obtained in the dried pepper of Lopou (0.57 ± 0.03 mg EC/100g) and the fresh pepper of PK 103 (0.47 ± 0.03 mg EC/100g). The results obtained highlight the importance of these black spices as promising sources of phenolic compounds and could be used in pharmaceutical treatments and in food.

Progress on chemical constituents and pharmacological effects of Piper nigrum L.

Piper nigrum L.,belonging to Piper genus of the Piperaceae family,is a medicinal and edible plant.Studies have shown that there are many chemical constituents in this plant,including alkaloids,lignans,steroids and other compounds.In addition,some chemical components of P.nigrum have potential values to treat cancer,inflammation and other diseases.Research progress on the chemical constituents and pharmacological effects of P.nigrum was reviewed in this study to better explore its potential medicinal value.

Network pharmacology-based virtual screening of active alkaloid ingredients from Piper nigrum L.and the potential targets against Parkinson’s disease

Parkinson’s disease(PD)is a common neurodegenerative disease.Despite a great deal of research on this disease,there is still no definitive treatment plan.Literature investigations have shown that Piper nigrum L.has a protective effect on the nerve center.Therefore,network pharmacology was used in this study to investigate the therapeutic potential of P.nigrum for PD.As a result,six active alkaloid ingredients and four potential targets were obtained.This study laid the foundation for finding the lead compounds from P.nigrum to treat PD.

Quantification of total phenol,flavonoid content and pharmacognostical evaluation including HPTLC fingerprinting for the standardization of Piper nigrum Linn fruits

Objective:To carry out the physicochemical and phytochemical standardization with high performance thin layer chromatography fingerprinting of Piper nigrum L.(P.nigrum)fruits in order to ascertain the standard pharmacognostical parameters of this king of spices.Methods:Many standardization parameters like extractive values,total ash value,water soluble ash value and acid insoluble ash,moisture content,loss on drying and pH values of P.nigrum L.fruits were analyzed.The method of Harborne was adopted for the preliminary phytochemicals screening.Analysis of total phenolic and flavonoid contents,pesticides residues,aflatoxin and heavy metals were also performed.CAMAG-high performance thin layer chromatography system was used for fingerprinting of methanolic extract of P.nigrum L.fruits.Results:The results of phytochemicals testing indicated the presence of carbohydrates,phenolic compounds,flavonoids,alkaloids,proteins,saponins,lipids,sterols and tannins in various solvent extracts.Total phenolic and flavonoid contents in methanolic extract were found to be 1.728 1 mg/g and 1.087 ug/g,respectively.Heavy metals concentrations were found to be within standard limits.Aflatoxins and pesticides residues were absent.Conclusions:The outcome of this study might prove beneficial in herbal industries for identification,purification and standardization of P.nigrum L.fruits.

Potentials of Two Nigerian Spices—<i>Piper nigrum</i>and <i>Monodora myristica</i>as Sources for Cheap Natural Antioxidants

Two commonly consumed spices in Nigeria—Piper nigrum (leaf and seed) and Monodora myristica (seed) were evaluated for natural antioxidant potentials in complementary in vitro assay systems. Extracts of the tested plant parts contained low amounts of antioxidant compounds: 4.00 - 6.65 μg GAE/mg and 2.50 - 10.38 μg RE/mg for phenols and flavonoids respectively. The extracts scavenged DPPH and hydroxyl radicals in the range of 4.32% - 37.37% (inferior to ascorbic acid and gallic acid used as standards) and 6.43% - 17.10% respectively. In the reducing power and phosphomolybdenum assays, the extracts showed ability to reduce Fe (III) and Mo (VI) ions to their lower valence states of Fe (II) and Mo (V) respectively, although these activities were inferior to those of the standards used. Comparatively, Monodora myristica seed extract was superior to Piper nigrum leaf and seed extracts in antioxidant potential, but all the extracts generally showed dose-dependent antioxidant activities. Evidently, the studied spice plants are not without some natural antioxidant capacity and would contribute appreciably in combating free radical damages when consumed.

Isolation of Bulk Amount of Piperine as Active Pharmaceutical Ingredient (API) from Black Pepper and White Pepper (<i>Piper nigrum</i>L.)

In the pharmaceutical world the majority of the active pharmaceutical ingredients (API) have been obtained from the natural products. Piperine is such naturally occurring alkaloid which can be considered as major bioactive phytochemical having broad spectrum of pharmacological activities. It is obtained from the most valuable ethnomedicinal spices peppercorns i.e. black pepper and white pepper, which are the fruits of the Asian vine Piper nigrum L. Because of the widespread traditional uses of this medicinal compound, present article reveals a simple and effective isolation method of bulk piperine. The novelty of this investigation is to provide an idea for utilizing such natural method of large scale commercial piperine production as API drug in spite of chemical synthesis. Piperine was isolated in a pure crystal form and characterized by its melting point, X-Ray diffraction (XRD) studies and spectral data, including two-dimensional nuclear magnetic resonance (2D-NMR) spectroscopy. Chromatographic techniques like Thin Layer Chromatography (TLC) and High Performance Liquid Chromatography (HPLC) were applied to determine the purity of the yielded piperine. It was found that piperine yield from black pepper was within 2.5% - 3.0% and from white pepper within 4.0% - 4.5% and the purity of the yielded piperine was found to be up to 98.5% for black pepper and 98.2% for white pepper. Considering this yield value and purity it is indicated that, such effective isolation method can be successfully utilized for industrial large-scale production commercially. According to the result, it can be claimed that, as a natural product the isolated piperine can also be utilized as API drug like other expensive chemically synthesized piperine in different drug formulation.

Evaluation of Analgesic Properties of Piper Nigrum Essential Oil: a Randomized, Double-blind,Placebo-controlled Study

Objective: Essential oils are complex mixtures of chemical compounds, extracted from a wide range of plants. The volatile fraction of essential oils is responsible for their characteristic aroma and presents diverse biological properties that have been studied over the years. In Traditional Chinese Medicine, Piper nigrum is considered to be pungent and hot. Although its chemical constituents and respective pharmacological properties have been described by several authors, the volatile fraction is still underestimated as a therapeutic agent. The aim of this study was to evaluate the analgesic properties of the volatile fraction of Piper nigrum essential oil, in patients presenting different types of pain.Methods: Fifty-four patients presenting pain, were included in a randomized, double-blind, placebo-controlled study, over a 9-week period.The patients were randomly divided into two groups, and asked to inhale a vial containing Piper nigrum essential oil, or a vial containing a placebo(sesame oil), for 15 minutes. A numerical pain scale was applied before and after the inhalation.Results: Results showed a statistically significant decrease in pain intensity in the patients that inhaled the black pepper essential oil, while the placebo group patients showed no significant change in pain intensity.Conclusion: Although the results are preliminary due to the limited sample size and short inhalation time, the volatile fraction of the Piper nigrum essential showed promising results in reducing pain. In the Chinese medicine perspective, these results support the use of black pepper in different types of pain, since it warms the center and disperses cold.

Antileishmanial Potential of <i>Piper</i><i>nigrum</i>Seed Extracts against <i>Leishmania</i><i>donovani</i>

Visceral leishmaniasis (VL) is a pestilent form of leishmaniasis that chiefly impinges the poorest sections of the society. The prototypical therapeutic interventions in vogue are handicapped due to toxicity and alarming increase in drug resistance. In the absence of vaccines, progressive emergence of HIV-VL co-infection and relapse in the form of post kala-azar dermal leishmaniasis, have fuelled the quest for alternative therapies. Herein, we report antileishmanial activity of Piper nigrum, which is endowed with multifarous medicinal properties. Hexane (PNH) and ethanolic (PNE) extracts of P. nigrum substantially inhibited the growth of Leishmania donovani promastigotes with 50% inhibitory concentration (IC50) of 31.6 and 37.8 μg&#183ml-1, respectively. Growth reversibility analysis revealed the leishmanicidal effect of PNH which caused cell shrinkage and flagellar disruption. In contrast, PNE treated promastigotes showed partial effect. PNH and PNE also abrogated the growth of intra-macrophagic Leishmania amastigotes with IC50 of 14.6 and 18.3 μg&#183ml-1, respectively. Anti-amastigote efficacy of PNH was accompanied by higher selectivity over host macrophages than PNE. Gas-Chromatography-Mass Spectrometry showed the presence of several secondary metabolites such as trans-β-caryophyllene, piperine, β-bisabolene and other sesquiterpenes in PNH and piperine, δ-(sup 9)-cis oleic acid and piperyline in PNE. Conclusively, our work revealed discernible antileishmanial activity of P. nigrum extracts.

超声波-盐析辅助蒸馏提取黑胡椒精油方法优化及活性分析

采用超声波-盐析辅助水蒸气蒸馏法提取黑胡椒(Piper nigrum L.)精油,利用响应面法确定了最佳的液料比、超声时间、NaCl浓度等提取参数。结果表明,超声波辅助蒸馏法提取黑胡椒精油的最佳条件参数为液料比17∶1、超声时间13 min、NaCl浓度2.4%。在此条件下黑胡椒精油的得率为1.79%。对使用此方法获得的黑胡椒精油进行了抗氧化和抑菌活性检测,结果表明提取物具有一定的抗氧化能力,且对ABTS的清除能力远强于对DPPH的清除能力。同时,提取物对金黄色葡萄球菌和青枯假单胞菌均具有较强的生长抑制功能。

胡椒和肉桂挥发性组成分析及对普通大蓟马的驱避作用

豇豆农药残留问题非常严峻,对豇豆上普通大蓟马的化学防治是造成豇豆农残超标的主要原因,开展普通大蓟马的绿色防治迫在眉睫。利用植物挥发物驱避害虫是一种重要的害虫绿色防控手段。本研究利用GC-MS分析了胡椒和肉桂的挥发性化合物组成,并利用“Y”形嗅觉仪测定了胡椒和肉桂及5种主要挥发物对普通大蓟马的驱避作用。结果表明,在胡椒中鉴定出27种挥发性成分,主要成分为β-石竹烯,含量占43.1%;在肉桂中鉴定出21种挥发性成分,主要成分为肉桂醛(28.4%)、α-可巴烯(15.4%)、α-依兰油烯(14.1%)、γ-杜松烯(14.9%)。行为反应测定结果表明胡椒和肉桂对普通大蓟马分别具有极显著和显著的驱避作用;β-石竹烯、肉桂醛、α-可巴烯浓度为10%和1%时对普通大蓟马具有极显著的驱避作用,10%的α-依兰油烯和10%的γ-杜松烯对普通大蓟马分别具有极显著和显著的驱避作用。本研究对豇豆普通大蓟马绿色防控技术研发和驱避剂的开发具有一定指导意义。

胡椒扦插苗对涝渍胁迫的生理响应

探究了胡椒扦插苗对涝渍胁迫的生理响应机制,旨在为胡椒抗涝渍栽培提供科学依据。以维持田间持水量的70%±5%为对照处理,采用双套盆法对生产上常用的胡椒扦插苗进行涝渍胁迫处理,分别测定涝渍胁迫1、3、6、9 d的超氧阴离子产生速率、过氧化氢和丙二醛含量、抗氧化酶活性、渗透调节物质和光合色素含量以及根系活力的变化。结果表明,涝渍胁迫1 d,胡椒扦插苗的脯氨酸含量比对照处理增加了27.24%,与对照组相比差异不显著(P>0.05),而超氧阴离子产生速率、叶绿素b、过氧化氢和丙二醛含量则明显上升,并显著高于对照组(P<0.05),其他生理参数测定值不同程度地低于对照处理,此时胡椒根尖开始褐变并坏死,而地上的植株部分没有受害症状,叶片仍呈深绿色。涝渍胁迫3 d,胡椒扦插苗的可溶性蛋白、脯氨酸和总叶绿素含量有小幅增加,但与对照组相比差异不显著(P>0.05)。SOD、POD活性明显上升,并显著高于对照组,叶绿素b含量虽有所降低,但仍显著高于对照组(P<0.05)。超氧阴离子产生速率、过氧化氢、丙二醛含量明显下降,但仍高于对照组,而超氧阴离子产生速率和丙二醛含量与对照组相比差异不显著(P>0.05),其他生理参数测定值不同程度地低于对照处理。此时,胡椒扦插苗的少部分根系已腐烂,少量的叶片褪绿变黄,无明显的萎蔫现象。涝渍胁迫6 d,胡椒扦插苗的SOD、POD、CAT、APX活性、可溶性蛋白和可溶性糖含量、叶绿素a/b和类胡萝卜素/总叶绿素比值以及根系活力不同程度地下降,并显著低于对照,而超氧阴离子产生速率、脯氨酸含量、叶绿素a和b含量、总叶绿素和类胡萝卜素含量、过氧化氢和丙二醛含量均有不同程度地上升,并显著高于对照组(P<0.05)。此时,胡椒扦插苗的绝大部分或全部根系已腐烂,大部分叶片或几乎全部叶片出现枯萎、变黄、脱落,最终植株死亡。研究结果表明,胡椒扦插苗对涝渍胁迫敏感,易受涝渍危害。试验结果初步揭示了胡椒怕涝渍的生理响应机制。

胡椒、芒果和黄皮的化感作用潜力

以胡椒、芒果和黄皮作为供体,玉米、黄豆、南瓜、花生、萝卜、稗草、马唐、柱花草为受体,通过种子萌发法和根生长法测定胡椒、芒果和黄皮的化感作用潜力.结果表明,玉米、黄豆、南瓜、稗草和马唐的萌发和根生长都受到3种供体水浸提液的影响,3种供体水浸提液在高浓度下抑制而在低浓度下则促进受体的萌发和根生长;胡椒和芒果根系周围的土壤对玉米萌发和根生长有促进作用而对花生的萌发和根生长则有抑制作用.3种供体的水浸提液通过乙酸乙酯、正丁醇萃取分离成不同极性的三相后分别对玉米、萝卜和柱花草进行处理.结果表明,胡椒和芒果浸提液的水相与正丁醇相对受体的抑制作用明显强于乙酸乙酯相,表明胡椒和芒果的化感物质具有较强的极性.

中国胡椒研究综述

胡椒自1947年引入中国,主要种植在海南、广东、云南、广西等省(区),随着胡椒生产的发展,对胡椒的研究也在不断深入。笔者从种质资源、繁殖技术、生理特性、根际微生物特性、耕作栽培、病虫害防治、产品加工、产品的综合利用和产业战略等方面对中国胡椒自引种以来的研究概况进行了综述,提出中国胡椒今后研究的方向,为从事胡椒科研、生产工作者提供参考。

黑胡椒风味成分的研究

采用固相微萃取吸附富集黑胡椒粉的挥发性成分,然后用色谱/质谱联用分析鉴定,用GC/MS总离子流色谱峰的峰面积进行归一化定量分析其风味成分,并对3种不同厂家生产的黑胡椒粉的测定结果进行了比较。黑胡椒粉的挥发性成分主要是一些不同结构的单萜类化合物、单萜类氧化物和倍半萜类化合物,但不同厂家生产的黑胡椒粉的各挥发性成分的相对含量有所差别。其中β-石竹烯、3-蒈烯、β-水芹烯、胡椒烯、δ-榄香烯、β-蒎烯、α-律草烯是黑胡椒的特殊风味成分。固相微萃取-气相色谱/质谱法可用于区别和鉴定不同生产厂家所生产的黑胡椒粉,是研究食品风味成分分析的一种简单可行的分析方法。

低温胁迫对胡椒叶片生理生化及显微结构的影响

以胡椒主栽品种热引1号胡椒(Piper nigrum c.v. Reyin-1)和野生近缘种石南藤(Piper wallichii)为材料,经过4℃低温胁迫处理,研究其在胁迫条件下植株的伤害情况、叶片解剖结构和生理生化指标变化。结果表明:低温胁迫条件下,石南藤比热引1号胡椒具有明显的耐寒表型,胡椒叶片厚度变化与叶片受害程度相一致;胁迫72 h时,热引1号胡椒保护酶系统被破坏,石南藤则仍然表现活跃;热引1号胡椒的可溶性糖和可溶性蛋白含量呈现升降趋势,石南藤则维持上升;胡椒的丙二醛和脯胺酸含量与其抗寒性呈现负相关。研究结果表明,石南藤为抗寒性种质,其抗寒性比热引1号胡椒强,为开展胡椒抗寒育种和胡椒抗寒分子机理研究提供了材料基础。

海南典型胡椒园土壤化学肥力现状分析与评价

对海南各市县30个胡椒园中0～20cm土层的土壤样品进行了测试分析。结果表明,有一半的土壤样品pH≤4.5;13.33%的土壤样品有机质含量偏低;土壤全N、碱解N丰富;23.33%的土壤样品缺少有效P;30.00%的土壤样品缺少有效K;交换性Ca、Mg严重缺乏;有效Fe、Zn、S丰富,有效B严重缺乏,10.00%的土壤样品均缺乏有效Mn、Cu。

胡椒果与胡椒叶精油化学成分分析

采用水蒸气蒸馏法提取胡椒鲜果、黑胡椒、白胡椒和胡椒叶中的精油,得率分别为1.46%、1.77%、2.30%和1.25%。对精油进行GC-MS分析,分别鉴定得到38、31、36和63种化学物质,δ-榄香烯、3-蒈烯、D-柠檬烯、α-古巴烯、石竹烯和律草烯在果与叶中含量均较高,其中叶中δ-榄香烯含量占38.54%;蒎烯、月桂烯、α-水芹烯和间伞花素在果中含量较高,而在叶中含量较低;甘香烯、α-荜澄茄油烯、β-榄香烯、α-古芸烯、β-古巴烯、α-蛇床烯、花柏烯、4-异亚丙烯-7-甲基-6-亚甲基-2-辛烯酸甲酯和桉油烯醇在叶中含量较高,而果中含量较低或没有。此外,采用电子鼻方法可有效区分胡椒粉和胡椒叶。

胡椒连作对土壤微生物群落功能多样性与群落结构的影响

连作障碍严重威胁中国胡椒优势种植区可持续发展,而土壤微生物多样性下降、群落结构失衡是连作障碍形成的重要原因之一。为了探明胡椒连作障碍与微生物多样性及群落结构变化之间的关系,揭示胡椒连作障碍形成的微生物机理,本文采用BIOLOG微平板法研究了海南万宁8、18和28 a 3种不同种植年限胡椒园土壤微生物群落功能多样性和群落结构变化。结果表明:随种植年限增加,不同园块之间稳定并达到最大的平均吸光度值(AWCD)呈明显下降趋势;香农指数、香农均匀度等多样性指数亦随种植年限增加呈显著下降趋势,而辛普森优势度指数无显著性差异;微生物群落结构随着年限增加出现了2次明显变化,第1次群落结构变化发生在8~18 a阶段,主要与酚酸类和多聚物类碳源利用微生物大幅减少有关,第2次则发生在18~28 a阶段,与碳水化合物类、氨基酸类、羧酸类和胺类相关利用微生物减少有关。因此,胡椒连作显著降低了土壤中微生物多样性,改变了微生物群落结构,是胡椒连作障碍形成的重要原因之一。

连作对胡椒园土壤和植株中微量元素含量的影响及相关特征分析

为探讨胡椒园土壤、根系和叶片的中微量元素含量与连作年限、产量、品质和根际土壤微生物区系的关系,选取连作12、18、28和38 a的胡椒园,测定土壤、根系和叶片中Ca、Mg、B、Zn、Fe、Mn等中微量元素的全量含量,分析其随种植年限增加的变化规律,并探讨土壤中微量元素与胡椒产量、品质和土壤微生物区系的相关关系。研究发现,长期连作的胡椒园土壤Ca、Mg含量显著降低,B、Zn、Fe表现出不同程度的降低;土壤Ca、Mg含量与根际土壤细菌菌门相对丰度关系密切,而B、Fe含量与胡椒产量和品质以及Actinobacteria、Ascomycota、Verrucomicrobia菌门相对丰度显著或极显著相关。连作胡椒长期定位施肥等原因会造成土壤中微量元素含量降低,因此生产中应注意中微量元素肥料的平衡施用。

黑胡椒和白胡椒精油抗氧化性能及清除自由基能力的比较

黑胡椒精油(BPEO)和白胡椒精油(WPEO)的抗氧化活性的测定是基于总体抗氧化能力、清除超氧阴离子自由基能力、清除羟基自由基能力、铁离子还原能力、抗亚油酸脂质过氧化能力五个方面,并与其他的合成抗氧化剂如BHT,PG,Vc做比较。实验结果表明,在一定浓度范围内,黑、白胡椒精油清除超氧阴离子自由基的能力强于BHT、PG和VC;被测样品的羟自由基清除率BHT>BPEO>WPEO>PG>Vc;精油能有效抑制亚油酸的过氧化反应。实验表明黑、白胡椒精油都具有良好的抗氧化效果,且黑胡椒精油强于白胡椒精油。