CHEMICAL INVESTIGATION OF BIOACTIVE COMPOUNDS OF BLACK PEPPER
AbstractBlack pepper (Piper nigrum) is a spice vine crop and which was used as a food preservative and as an essential component in traditional medicines. Moreover it is used also as a spice for curry cooking. The fruits and leaves may be both contains the medicinal activities. First time our concentration on to the fruits only. The fruits were collected and normally dried in the sunlight. The dried fruit was then converted into powder material. Then the powder of black pepper was extracted with ethanol in a soxhlet’s apparatus. The concentrated filtrate was isolated by column chromatography using solvent system-benzene: ethyl acetate (3:1). Again, recrystallization was performed by benzene with a minimum volume of chloroform to give pale yellow crystals of MP. 128-129oC (Reported 130oC). The IR, 1HNR and mass spectra of the pure crystalline compound (A2) were recorded. The mass spectra shows molecular ion M+∙ 284.5 which indicates that the molecular weight of the compound A2 is equal to that of piperinemolecular weight 285.
Article Information
48
1721-1726
442
1673
English
Ijpsr
Md. Saiful Islam *, Md. A. Noor, Md. S. Hossain, Kartik C. Saha and Haripada Seal
Department of Applied Chemistry & Chemical Engineering , Rajshahi University, Rajshahi, Bangladesh.
saiful@ru.ac.bd
26 August, 2014
25 November, 2014
, 23 February, 2015
10.13040/IJPSR.0975-8232.6(4).1721-26
01 April, 2015
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