Antioxidant, Antibacterial and Antifungal Properties of Black Pepper Essential Oil (Piper nigrum Linn) and Molecular Docking and Pharmacokinetic Studies of Its’ Major Component
-
Published:2022-12-30
Issue:6
Volume:38
Page:1554-1560
-
ISSN:2231-5039
-
Container-title:Oriental Journal Of Chemistry
-
language:en
-
Short-container-title:Orient. J. Chem
Author:
Sultana Rajia1ORCID, Islam Md. Din2ORCID, Tanjum Fazria3ORCID, Rahman Mohammad Mostafizur4ORCID, Haque Md. Aminul4ORCID
Affiliation:
1. Department of Chemistry, Chittagong University of Engineering and Technology, Chittagong 4349, Bangladesh. Department of Chemistry, Jagannath University, Dhaka 1100, Bangladesh. 2. Department of Chemistry, Chittagong University of Engineering and Technology, Chittagong 4349, Bangladesh. 3. Bangladesh. Department of Chemistry, Jagannath University, Dhaka 1100, Bangladesh. 4. Department of Chemistry, Jagannath University, Dhaka 1100, Bangladesh.
Abstract
The present study aimed to investigate chemical composition of essential oil (EO) from black pepper extract through steam distillation and evaluate by GCMS with in vitro antimicrobial and antioxidant activities and in silico studies. In total, thirteen volatile compounds identified by GCMS analysis. Among them, main components are d-norandrostane (14.874%), Valencene (13.297%), 1H-3a-7-Methanoazulene octahydro-1,9,9-trimethyl-4-methylene- (11.591%), (-)-spathulenol (8.193%), aromandendrene (8.398%), and naphthalenedecahydro-4a-methyl-1-methylene-7-(1-methylethylidene) (7.794%). The EO extracted from black pepper, displayed moderate antibacterial activity against ten bacterial strains (two and eight numbers of Gram-positive and Gram-negative, respectively) compared with Ceftriaxone as standard. In case of antifungal study, the EO exhibited a greater zone of inhibition with 13.7±1.5 mm against Trichodermal harzianum, compare to Amphotericin B as standard (11.7±1.5 mm). The results of antioxidant efficacy of extracted EO revealed good activity with IC50 value 35.83±2.92 μg/mL as compared to standard ascorbic acid (27.34±1.86 μg/mL). In silico studies satisfy the experimental values.
Publisher
Oriental Scientific Publishing Company
Subject
Drug Discovery,Environmental Chemistry,Biochemistry,General Chemistry
Reference24 articles.
1. 1. Hassan W, Kazmi, S.N.Z.; Noreen, H.; Riaz, A.; Zaman, B, J. Nutr. Disord. Ther., 2016, 6(2), 109. https://dx.doi.org/10.4172/2161-0509.1000190. 2. 2. Sharma, R.N.; Xavier, F.P.; Vasu, K.K.; Chaturvedi, S.C.; Pancholi, S.S. J, Enzyme Inhib. Med. Chem., 2009, 24(3), 890–897. https://doi.org/ 10.1080/14756360802519558. 3. 3. Tepe, B.; Dferera, D.; Solmen, M.; Polissou, M. and Sokmen, A, J. Agric. Food Chem., 2004, 52(5), 1132–1137. https://doi.org/10.1021/jf035094l. 4. 4. Kordali, S.; Kotan, R.; Mavi, A.; Cakir, A.; Ala, A.; Yildirim, A, J. Agric. Food Chem., 2005, 53(24), 9452–9458. https://doi.org/10.1021/jf0516538. 5. 5. Burt, S, Int. J. Food Microbiol., 2004, 94(3), 223–253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022.
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
|
|