Piper Nigrum Linn (Piperaceae)

7/31/2019 Piper Nigrum Linn (Piperaceae)

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Pipernigrum Linn (PIPERACEAE) FRUITS WITH

A HUGE CHANCE OF RESEARCH IN FUTUREBy

Siddhendu Bhattacharjee

Reg No: 11004022

Lovely Professional University\


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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.**

Piperspecies are of high economic and medicinal importance.

The seed ofCarica papaya is less or more similar to the seed ofPiper

nigrum and easily adulterated in the local markets.***

* Chaudhry Ahmed Masood Nazia, Tariq Perween (2006): Bactericidal activity of black pepper, bay leaf, aniseed andcoriander 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 andcoriander 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 forauthentication of Piper nigrum . We Int . J. Sci Tech , 5, P. 47-56.

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Contd. From previous slide

Black pepper (Pipernigrum 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, apossible means of biochemical defence against Phytophthora capsici, Archives of Phytopathology and Plant Protection,39(1), P.3337

** T. Thangaselvabal, C. Gailce Leo Justin and M. Leelamathi (2008): Black pepper (piper nigrum l.) The king of spicesa review. Agric. Rev., 29 (2), P.8998.

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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.

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2. Review of literatureThe 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

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2.1 Ayurvedic literature review

2.1.1 Caraka Samhita2.1.2 Susruta Samhita

2.1.3 Astanga Samgraha

2.1.4 Dhanvantari Nighantu

2.1.5 Sarngadhara Samhita

2.1.6 Bhavaprakasa Nighantu2.1.7 Raja Nighantu

2.1.8 Yogaratnakara

2.1.9 Shankar Nighantu

2.1.10 Nighantu Adarsa

2.1.11 Ayurveda Sarsamgraha

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2.2 Modern literature review

In Modern literatures we can find the details description ofBlack Pepper starting from its botanical description to

adulterants used in the market as the fruit of Black pepper

covering the analytical and phytochemical parameters.

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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. 15th 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.

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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 Researchfoundation and Dabur Ayurvet Limited. P.231-234.

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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. 15th Edition.p.448.

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2.2.3 Varieties of Fruit

At present there are two varieties are available in market likeBlack 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. Thisis 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.

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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 ofCarica 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


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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.

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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.

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3.Scope of Research in future

India-the vegetable emporium of World21st centuryThe 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.

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Thus a structural study of the fruit ofPipernigrum 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.

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Contd. From previous slideIn the recent pasts no such attempt has been made to compare and

evaluate the different marketed samples ofPipernigrum 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.

\

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Qualitative and quantitative test for estimation of piperine by the help of

TLC and HPLC technique.

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Quantitive Study by HPLC methodTLC 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.

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Documents

Piper Nigrum Linn (Piperaceae)