Abstract
ANTIBACTERIAL ACTIVITY OF PIPERINE EXTRACTED FROM PIPER NIGRUM AGAINST E.COLI AND BACILUS SUBTILIS

Jaya Maitra* and Shilpi

ABSTRACT

Piperine is a naturally occurring alkaloid and is extracted from black pepper(Piper nigrum). As a spice it is added to many foods. It is also considered as a medicinal plant. It is medicinally used as anti-inflammatory, anti-malarial, analgesic, antidepressant etc. In the present study piperine was extracted successfully from black pepper using dichloromethane and ethanol by refluxing as well as by soxhlet extraction. It was found to be soluble in ethanol and chloroform. It was identified and evaluated by TLC and UV-visible sectrophotometry. The value was found to 0.61 for TLC. For UV the was found to be 343nm and the absorbance observed was 2.275. The melting point of piperine was found to be 1280 C. Antibacterial property of piperine extracted from piper nigrum was studied against E.coli and Bacilus subtilis.

Keywords: Piperine, Black Pepper, Extraction, Antibacterial activity.


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