Mareecham-Black pepper (Piper nigrum) Part 2
Mareecham-Black
pepper (Piper nigrum) Part 2
Phytochemistry
Many investigators isolated different types of
compounds viz. Phenolics, flavonoids, alkaloids, amides, steroids, lignans,
neolignans, terpenes, chalcone, cardiac glycosides and many other compounds. As
the chemicals are isolated from different parts of the plant, to avoid
confusion I mention pharmacologically active compounds:
Alkaloids: Piperine, piperidine, chavicine,
Amides: Pitigrine and wisamine are insecticide
Alkamides: Unsaturated fatty acids linked with amines by an amine
bond
Benzodiaxole
compounds: Dipiperamide D and Dipiperamide
E,
Oils: Oleoresin responsible for aromatic odor and the known
pungent taste, a volatile oil, fatty oil
Bioactive
compounds isolated recently are:
Pellitorine, Guineensine, Pipnoohine, Trichostachine, Piperonal,
trans-caryophyllene, cis- caryophyllene, 3-canene, Humulene, Limolene, Pinene,
Brachyamide B, (2E,4E)-N-Eicosadienoyl-pereridine, N-trans-Feruloyltryamine,
N-Formylpiperidine, Pentadienoyl as piperidine, (2E, 4E)-N-isobutyl-decadienamide,
isobutyl-icosadeinamide, Tricholein, Trichostachine, isobutyl-eicosatrienamide,
isobutyl-octadienamide, Piperamide, Piperamine, Piperretine, Pipericide,
Piperolein B, Sarmentine Sarmentosine, Retrofractamide A
Nutrient
analysis per 100 g: energy 255 Kcal,
proteins 10.95 g, carbohydrates 64.81 g, total fat 3.25 g, cholesterol 0 mg,
dietary fiber 26.5 g.
Vitamins: choline 11.3 mg, folic acid 10 mcg, niacin
1.142 mg, pyridoxine 0.340 mg, riboflavin 0. 240 mg, thiamine 0. 109 mg,
vitamin A 299 IU, vitamin C 21 mg, vitamin E 4.56 mg, vitamin K 163.7mcg.
Electrolytes: Sodium (Na) 44 mg, potassium (K) 1259
mg.
Minerals: Calcium 437 mg, copper (Cu) 1.127 mg, Iron
(Fe) 28.86 mg, magnesium (Mg) 194 mg, manganese 5.625 mg, phosphorus (P) 173
mg, zinc 1.42mg
Phytonutrients: α carotene 0 mcg, β- carotene 156
mcg, crypto-xanthin- β 48 mcg, lutein-zeaxanthin 205 mcg, lycopene 6 mcg
Major
chemical compounds responsible for aroma and pungency:
α-terpineol (floral), acetophenone (irritant, sharp), hexonal (green apple),
nerol (fresh, floral, herbal), nerolidol (mild spicy, rooty), 1, 8- cineol
(camphory), dihydrocarveol (warm, wody), citral (citrusy), α-pinene (terperic,
oxidized), piperolnol (sweet, floral) [24], [25], [26]
Identity, Purity
and Strength
Total Ash: 4.45
% w/w
Water soluble ash: 4.21 % w/w
Acid insoluble ash: 0.45 % w/w
Water Soluble Extractive: 25.04
% w/w
Methanol Soluble Extractive:
10.02 % w/w
Acetone Soluble Extractive: 5.12 % w/w
Chloroform Soluble Extractive: 7.02 % w/w
Loss
on Drying: 3.45%w/w [27]
Heavy Metal
Analysis of Piper nigrum
Determination of
heavy metal residue in fruit extract of Marichi-Black Pepper (Piper nigrum) as per WHO guidelines.
(Values in mg/kg)
Element Observed Values Permissible Values
Cadmium
(Cd) 0.22 +/- 0.04 0.3
Lead (Pb) 0. 45 +/- 0.05 10.00
Arsenic
(As) 0.18 +/- 0.06 0.5
Mercury (Hg) 0.27 +/- 0.06 1.00 [28]
Permissible
maximum limits for heavy metals in extracts of herbal medicines
Metal Maximum Permissible Limit (μg/g)
Iron (Fe) 300
Manganese (Mn) 100
Copper (Cu) 20
Zinc
(Zn) 50
Lead
(Pb) 10
Cadmium
(Cd) 0.2
Source:
WHO (2005) [29]
Aflatoxins in Piper
nigrum fruit extract
The extracts of Piper
nigrum fruit were subjected to aflatoxin analysis by HPLC method. The
results showed that various aflatoxins e.g. B1, B2, G1 and G2 were absent in all
the samples. [30]
Permissible
Microbial Load
Name of
bacteria
WHO Limit
Escherichia
coli 102
Salmonella
species Absence
Shigella
species Absence
Enterobacter
species 104
Total
bacterial Count 107
Yeast and Mould 104
The
high moisture content is an important cause for microbial contamination in the
herbal extracts. Hence by various methods moisture is reduced from the herbs
before processing them for the use of medicinal purposes.
The
exposure of Maricham-Black pepper (Piper
nigrum) to Microwaves at 663 Watts for 12.5 minutes was found to be
sufficient to reduce the microbial load to permissible level suggested by the International Commission on Microbial Specifications
for the Foods and the European Spice
Association. After this treatment the moisture content reduced from initial
260+/-3 g/kg to 100 +/- 1 g/kg. After the treatment the retention of volatile
oil was 91.3 +/- 0.03 %, piperine 87.6 +/- 0.02 % and resin 90.7 +/- 0.05
percent. [31]
Muraz
B and Chaigneau M used ethylene oxide for decontamination of spices. But the
process had some toxicity. So some researchers started using ozone as a
substitute for ethylene oxide. The black peppercorns were immersed in water and
sparged with ozonised air (ozone concentration, 6.7 mg/litre) for 10 minutes at
an air flow rate of 6 litres/min. By this process the microbial population
reduced markedly. [32]
Genetic Identity
To
avoid adulteration, it is absolutely mandatory to obtain genetically pure form
of Maricham-Black pepper (Piper nigrum)
for medicinal purposes. The genetic identity of Maricham-Black pepper (Piper nigrum) was determined by
analyzing the meristem (rapidly growing top) of the flowers. This helps to
avoid adulteration while processing the plant for medicinal purpose. The first
ever floral gene identified was APETAL1. [33]
PCR Analysis and
SSR Sequencing
Maricham-Black
pepper (Piper nigrum) is an
autogamous (self pollinating, self reproducing) plant with a small percentage
of cross pollination despite its fertile seeds. This gives rise to many
“look-alike” plants which do not give expected pharmacological effects. To
overcome these difficulties researchers have developed PCR analysis, RAPD and
SSR (Simple Sequence Repeats, or microsatellites) markers for accurate identification
of Maricham-Black pepper (Piper nigrum). [34]
Chromosomal
Identity
Various
research workers have reported variable numbers of somatic chromosome numbers Maricham-Black
pepper (Piper nigrum). Here I mention
all the numbers:
In
cultivated and in many wild varieties, Mathew 1958, Martin and Gregory 1962,
Samuel and Bavappa 1981, Jose and Sharma 1984, Okada 1986, Samuel and Morawetz
reported chromosome numbers 2n=52.
Dasgupta
and Datta 1976: 2n=36 and 2n=60
Jose
and Sharma 1984: 2n=104.
R.
R. Nair et al 1993: 2n=78
Progenies
of the cultivar showed a range of chromosomal variation from2n=52 to 2n=104.
Out of 20 progenies examined, six showed chromosome number of 2n=78, 2n=65,
three showed 2n=82 and the other six showed chromosome number of 2n=52, 55, 72,
73, 76 and 104. [35]
Recently
many researchers reported chromosome number in Maricham-Black pepper (Piper nigrum) as 2 N= 52. [36]
HPTLC
Analysis
Recently researchers found that rapid
HPTLC method provided a new and powerful approach to estimate phytochemicals in
the extract as well as its commercial formulations for routine quality control.
[37]
Properties and
Pharmacology
Ayurvedic
Properties
Rasa: Katu (Acrid,
Pungent)
Weerya/ Virya: Ushna (Hot), According to Sushruta: Naati ushna-Naati
sheeta (not very hot not very cool)
Wipaaka: Katu (Acrid,
Pungent)
Guna:
Ushna
(hot), teekshna (penetrating) [38]
According
to Sushruta: Naati ushna-Naati sheeta (not very hot not very cool) [39]
Ayurvedic
properties:
Jwarahara: (antipyretic)
Chakshushya/Netrya: (beneficial for
vision, relieves diseases of the eye)
Rochana: (improves
taste),
Kaphahara: (reduces phlegm,
expectorant),
Kaasahara: (antitussive),
Shwasahara: (antiasthmatic),
Shoolahara: (anticolic, relieves abdominal pain)
Deepana: (improves
appetite, digestion)
Pittakrut/
Pittakara:
(increases gastric secretion, increases biliary secretion and improves bile
flow)
Krimighna/
Krimihara:
(anthelmintic, de-worming, expelling intestinal worms)
Waatahara: (improves
neuromuscular activity)
Hridya: (beneficial for heart diseases)
Pramaathi: (removes all
pathological matter from tissues)
Awrishyam: (spermicidal, contraceptive,
anti-aphrodisiac)
Rasaayana: (adaptogen)
Chhedana: expels tenacious
phlegm
Medohara:
Antiobesity [40], [41], [42]
Ayurvedic Ganas
(class of drugs)
Charaka:
Deepaneeya: appetizer,
improving digestion
Shoolanut,
Shoolaprashamana: anticolic,
relieving abdominal pain
Krimighna: anthelmintic,
de-worming
Shirowirechana: expelling doshas
(defects) from head and neck
Sushrut:
Pippalyadi,
tri-ushna: (three
hot herbs)
Waagbhata:
Pippalyadi,
tri-ushna: (three
hot herbs)
Dhanwantari
Nighantu:
Shatapushpaadi warga
Sodhala
Nighantu:
Shatapushpaadi warga [43], [44]
References:
[24]
http://www.stuartxchange.org/Paminta.html
[25]
Zoheir A Damanhouril and Aftab Ahmad, A Review on Therapeutic Potential of
Piper nigrum L. (Black Pepper): The King of Spices, Medicinal and Aromatic
Plants, 2014, 3:3
[26]
Shilika Shetty and K. K. Vijayalaxmi, Phytochemical Investigation of Extract/
Solvent Fractions of Piper nigrum Linn. Seeds and Piper betle Linn. Leaves,
International Journal of Pharma and Biosciences Volume 3 Issue 2 April-June
2012
[27] Manisha N Trivedi et al,
Pharmacognostic, Phytochemical Analysis and Antimicrobial Activity of Two Piper
Species, Pharmacie Globale, (IJCP), 2011, 7 (05)
[28] Aftab Ahmad
et al, Quantification of total phenol, flavonoid content and pharmacognostical
evaluation in HPTLC fingerprinting for the standardization of Piper nigrum Linn fruits, Asian Pacific
Journal of Tropical Biomedicine, Volume 5, Issue 2, February 2015, Pages
101-107
[29] P. T. Sandanayake
et al, Analysis of Metal Content in Black Pepper Powder Available in the Sri
Lankan Market, International Journal of Engineering Sciences & Research
Technology, 6(10): October 2017,
[30] Aftab Ahmad
et al, Quantification of total phenol, flavonoid content and pharmacognostical
evaluation in HPTLC fingerprinting for the standardization of Piper nigrum Linn fruits, Asian Pacific
Journal of Tropical Biomedicine, Volume 5, Issue 2, February 2015, Pages
101-107
[31] G
Chengaiyan et al, Application of microwaves for microbial load reduction in
black pepper (Piper longum L) Journal
of the science of food and agriculture, 19 January 2016
[32] Jian Zhao
et al, Microbial decontamination of black pepper and the effect of the
treatment on volatile oil constituents of the spice. Journal of the science of
food and agriculture May 1995
[33] S Lekha,
Molecular analysis of floral meristem identity genes in black pepper, Krishikosh.egranth.ac.in/handle/1/5810041675;
2014,
[34] Remmia
Raghavan et al, Molecular Characterization of Black Pepper (Piper nigrum) Using
RAPD and SSR Markers, Biosciences, Biotechnology Research Asia 2010, 7(2)
[35] R. R. Nair
et al, Polyploidy in a Cultivar of Black Pepper (Piper nigrum L) and its Open
Pollinated Progenies, Japan Mendel Society, Cytologia 58: 27-31, 1993
[36] Nisha Joy
et al, A preliminary assessment of genetic relationships among agronomically
important cultivars of black pepper, Biomed Central, Genet, 2007 Jun 29 8: 42.
[37]
Anagha Rajopadhye et al, Rapid validated HPTLC method for estimation of
piperine and piperlongumine in root of Piper longum extract and its commercial
formulation, Revista Brasileira de Farmacognosia 22(6): 1355-1361, December
2012
[38] Charaka Samhitaa,
Sootrasthaana 27
[39] Sushruta
Samhita, Soortasthana 46
[40] Charaka Samhitaa,
Sootrasthaana 27
[41] Sushruta
Samhita, Soortasthana 46
[42] https:/www.bimbima.com/ayurveda/medicinal-use-of-black-pepper-kali-mirch/1572?
[43] Charaka Samhitaa,
Sootrasthaana 27
[44] Sushruta
Samhita, Soortasthana 46
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