Phytochemical study on black pepper berries (Piper nigrum L.)
DOI:
https://doi.org/10.46754/umtjur.v7i1.405Keywords:
Black pepper, piperaceae, flavour compound, secondary metabolite, chromatographyAbstract
Black pepper is one of the well-known spices rich in aromatic and medicinal components, along with substantial levels of several other functional components that have health-promoting properties. The use of black pepper has been recorded in various fields such as traditional medicine, food processing, and the pharmaceutical industry. It is also recognised as an important source of natural antioxidants that have anticarcinogenic properties. In this study, a chemical investigation using black pepper berries (Piper nigrum) was conducted. The purpose of doing that is to determine the chemical component of this species. The sequential maceration extraction methods utilising solvents with different polarities, namely hexane, dichloromethane, and methanol, yielded the corresponding crude extracts. The quantitative phytochemical analysis was performed on the crude extracts. Separation and isolation work was focused on the dichloromethane crude extract using Thin Layer Chromatography (TLC), Column Chromatography (CC), and Preparative Thin Layer Chromatography (PTLC). The outcomes revealed that the berries of P. nigrum contained alkaloid, terpenoid, steroid, and flavonoid metabolites. Two semi-pure compounds have been isolated from the dichloromethane crude extract. The obtained compounds were analysed using Fourier Transform Infrared (FTIR) spectroscopy and Ultraviolet-Visible (UV-Vis) spectrophotometer. Based on the FTIR spectrums and previous studies, these semi-pure compounds, K1A (2) and K3C (3), are expected to be 2, 4-di-tert-butylphenol and ethyl linoleate, respectively. This significant data provides preliminary findings that may lead to further purification and structure determination as a potential source of herbal medicinal compounds.
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