Antioxidant and antimicrobial activities of various solvent extracts, piperine and piperic acid from Piper nigrum

Black pepper (Piper nigrum L.) has long been regarded as a spice added to many foods and it is also considered as a medicinal plant. The predominant compound obtained from ethanolic extract of P. nigrum, the piperine, was purified and identified by HPLC, 13C NMR and by FT-IR analysis. Piperic acid w...

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Veröffentlicht in:	Food science & technology 2013-03, Vol.50 (2), p.634-641
Hauptverfasser:	Zarai, Zied, Boujelbene, Emna, Ben Salem, Nadia, Gargouri, Youssef, Sayari, Adel
Format:	Artikel
Sprache:	eng
Schlagworte:	Alkaline hydrolysis antibacterial properties antibiotics Antimicrobial activity Antioxidant activity antioxidants Biological and medical sciences black pepper Food industries Food microbiology food preservation foods Fundamental and applied biological sciences. Psychology high performance liquid chromatography human health medicinal plants minimum inhibitory concentration nuclear magnetic resonance spectroscopy Piper nigrum Piper nigrum L Piperic acid The minimum inhibitory concentration
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