Isolation and characterization of piperine from the fruits of black pepper (Piper nigrum)

Authors

  • KC Saha Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh-2202
  • HP Seal Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh-2202
  • MA Noor Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh-2202

DOI:

https://doi.org/10.3329/jbau.v11i1.18197

Keywords:

Piperine, TLC, IR, NMR, Mass spectrometry

Abstract

Black pepper (Piper nigrum) is a spice vine crop which is used as a food preservative and as an essential component in traditional medicines. The aim of this study was to extract, isolate and characterize the structure of piperine. The fruits of black pepper were extracted in ethanol and compounds present identified by TLC under iodine vapour. A compound (A2) having Rf value 0.54 was isolated by column chromatography which may be responsible for the pungency of black pepper. After recrystallization of the isolate with benzene and chloroform mixture (7:1) gave pale yellow crystals of m.p. 128~129oC (reported 130oC). The IR, 1H NMR and mass spectra of the pure crystalline compound (A2) were recorded. The mass spectra of the compound (A2) showed molecular ion peak M+· at 284.5 which was similar to that of piperine (mol. wt. 285).

DOI: http://dx.doi.org/10.3329/jbau.v11i1.18197

J. Bangladesh Agril. Univ. 11(1): 11-16, 2013

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Published

2014-03-04

How to Cite

Saha, K., Seal, H., & Noor, M. (2014). Isolation and characterization of piperine from the fruits of black pepper (Piper nigrum). Journal of the Bangladesh Agricultural University, 11(1), 11–16. https://doi.org/10.3329/jbau.v11i1.18197

Issue

Vol. 11 No. 1 (2013)

Section

Crop Science

License

© 2003-2017 Bangladesh Agricultural University Research System.

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