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 was synthesized by alkaline hydrolysis of the purified piperine. The antioxidant and the antibacterial activities of different solvent extracts from P. nigrum and purified piperine and piperic acid were determined by using various in vitro tests. In all ours experiments, synthesized piperic acid was found to have the highest antioxidant power and was the most effective with the minimum inhibitory concentration (<325 μg/ml) against all strains tested. This comparative report indicates that these compounds, piperine and piperic acid, could be used as natural antioxidant and antibacterial agents in both food preservation and human health.     

Assessment of chemically characterised Rosmarinus officinalis L. essential oil and its major compounds as plant‐based preservative in food system based on their efficacy against food‐borne moulds and aflatoxin secretion and as antioxidant

The study explores antifungal, anti‐aflatoxigenic and antioxidant efficacy of Rosmarinus officinalis essential oil (ROEO) and its major compounds. In addition, the mode of action of ROEO and its practical efficacy as preservative have been assessed. GC‐MS analysis of ROEO identified 16 compounds; α‐pinene, 1,8‐cineole and camphor being the major compounds. The minimum concentration for inhibition of growth and aflatoxin B₁ secretion against A. flavus (LHP‐6) was found to be 1.5, >5.0, 4.0 and 3.0 μL mL^?1 and 1.25, >5.0, 3.5 and 3.0 μL mL^?1 for ROEO, α‐pinene, 1,8‐cineole and camphor, respectively. The IC₅₀ value through DPPH analysis and percentage inhibition of linoleic acid peroxidation of ROEO were 0.042 μL mL^?1 and 71.05%, respectively. The targeted site of antifungal action of ROEO was confirmed as plasma membrane through ergosterol measurement and TEM analysis. Moreover, ROEO significantly protected Piper nigrum fruits against mould infestation upto 6 months in in vivo trial.     

Efficacy of chemically characterized Ocimum gratissimum L. essential oil as an antioxidant and a safe plant based antimicrobial against fungal and aflatoxin B1 contamination of spices

The paper reports the essential oil (EO) of Ocimum gratissimum as plant based preservative and recommends its application as a nontoxic antimicrobial and antiaflatoxigenic agent against fungal and aflatoxin contamination of spices as well their shelf life enhancer in view of its antioxidant activity. The EO exhibited antifungal activity against fungal isolates from some spices and showed better efficacy as fungitoxicant than prevalent fungicide Wettasul-80. The EO also completely checked the aflatoxin B₁ (AFB₁) synthesis by the toxigenic strains LHP-6 and LHP-10 of A. flavus isolated from Piper nigrum and Myristica fragrans respectively at 0.6 ??l/ml and 0.5 ??l/ml, respectively. In addition, EO showed antioxidant activity through DPPH free radical scavenging and ??-carotene-linoleic acid bleaching assay. Methyl cinnamate (48.29%) and ??-terpinene (26.08%) were recorded the major components of the oil through GC-MS analysis. The EO was found non-mammalian toxic showing high LD₅₀ (11622.67 ??l/kg) during oral toxicity on mice.     

The use of reverse-phase C18-bonded silica for the trapping,concentration and analysis of headspace vapour from model organic compounds,banana pseudostem and black pepper

A study of recovery efficiency of a series of volatile compounds trapped on reverse-phase C₁₈-bonded silica has shown that reverse-phase silica is a useful addition to the existing range of adsorbents available for headspace volatile concentration and analysis. A gas chromatograph comparison of the airborne volatiles from black pepper (Piper nigrum) and banana pseudostem (Musa sp) recovered from reverse-phase silica, activated charcoal and Porapak Q traps shows no qualitative differences in the components present.     

Piper species protect cardiac,hepatic and renal antioxidant status of atherogenic diet fed hamsters

Pre-clinical and clinical studies points to the use of antioxidants as an effective measure to reduce the progression of oxidative stress related disorders. The present study evaluate the effect of three Piper species (Piper guineense, Piper nigrum and Piper umbellatum) for the protection of cardiac, hepatic and renal antioxidant status of atherogenic diet fed hamsters. Hamsters were classified into eight groups: a normal control, atherogenic control and six other experimental groups (fed atherogenic diet supplemented with different doses of P. nigrum, P. guineense and P. umbellatum (1 and 0.25 g/kg) for 12 weeks. At the end of the feeding period the heart, liver and kidney from each group were analyzed for lipid profile and antioxidant enzymes activities. Atherogenic diet induced a significant (P < 0.001) increase in the lipid profile across the board and equally significantly altered the antioxidant enzyme activities. Supplementation with Piper species significantly inhibited the alteration effect of atherogenic diet on the lipid profile and antioxidant enzymes activities. The Piper extracts may possess an antioxidant protective role against atherogenic diet induced oxidative stress in cardiac, hepatic and renal tissues.     

The Genus Heracleum: A Comprehensive Review on Its Phytochemistry,Pharmacology, and Ethnobotanical Values as a Useful Herb

Heracleum species, also known as hogweed, are traditionally used as food additives, spices, and flavoring agents. Moreover, these plants are widely used in folklore medicine for the treatment of many disorders such as inflammation, flatulence, stomachache, epilepsy, psoriasis, and as carminative, wound healing, antiseptic, antidiarrheal, tonic, digestive, pain killer, analgesic, and anticonvulsant agents. The genus Heracleum has broad pharmacological activities: anti‐inflammatory, antimicrobial, anticholinesterase, anti‐oxidant, antiviral, cytotoxic, and anticarcinogenic. A total of 94 compounds have been isolated from plants of the Heracleum genus, all indicating vital biological activities. Also, about 50 compounds have been identified as major components in their essential oils. The genus is rich in several types of bioactive coumarin compounds, with huge potential for the discovery of new coumarins. Various parts of these plants produce essential oils (mainly aliphatic esters and monoterpenes) with a wide spectrum of biological activities. Heracleum species have great potential for applications in the food, cosmetics, perfumery, and pharmaceutical industries due to their broad ethnobotanical uses and pharmacological properties. Accordingly, this review aims to categorize updated and comprehensive information on ethnobotanical uses, phytochemistry, and pharmacology of Heracleum species in order to open new perspectives for future studies, including possible uses as functional ingredients in food products.     

The Antimicrobial Effect of Spice‐Based Marinades against Campylobacter jejuni on Contaminated Fresh Broiler Wings

The antimicrobial effect of spice‐based marinades against Campylobacter jejuni on inoculated fresh broiler wings was investigated. Experiments were carried out with 1 strain of C. jejuni and 6 marinades. Four experimental marinades were composed for the study and contained spices (thyme, rosemary, basil, marjoram, and so on) and different combination of bioactive compounds. Two marinades were commercial and contained spices (black pepper, sweet red pepper, and so on) and chemical additives (monosodium glutamate, sodium diacetate, calcium lactate), 1 commercial marinade was also enriched with bioactive compounds (linalool, cinnamaldehyde, lactic acid). Total aerobic bacterial count was examined to estimate the possible effect of tested marinades on the shelf‐life of marinated broiler wings. Study revealed that thyme‐based marinade was the most effective against C. jejuni on broiler wings and reduced the numbers of campylobacters by 1.04 log colony forming unit (CFU)/g (P ≤ 0.05) during storage for 168 h at 4 °C temperature. Moreover, it was more effective against C. jejuni than commercial marinade with 0.47 log CFU/g (P ≤ 0.05) reduction effect. Both experimental and commercial marinades had very similar effect on the total aerobic bacterial count. Although experimental and commercial marinades had different effect on pH of broiler wings, this parameter did not show a major impact on the antimicrobial effect of tested marinades (P ≥ 0.05). Our study shows that experimental natural thyme‐based marinade can reduce numbers of C. jejuni more effectively than tested commercial marinades.     

Phytochemistry Profile,Nutritional Properties and Pharmacological Activities of Mauritia flexuosa

Mauritia flexuosa L. (Arecaceae) is a popular Brazilian fruit known as “buriti” and belonging to the category of functional foods. This work reviewed the phytochemistry profile, nutritional and pharmacological activities of M. flexuosa. The main bioactive compounds reported to buriti were carotenoids, tocopherols, ascorbic acid, phenolic compounds, fiber, phytosterols, and mono‐ and poly‐unsaturated fatty acids. These compounds were mainly related to antioxidant, hypolipemiant, photoprotector, antiaggregant, antithrombotic, anti‐inflammatory, hypoglycemiant, antimicrobial, and antitumor activities. Furthermore, some compounds present in buriti fruit and its properties were tested in vitro and in vivo and showed biotechnology applications, especially for extraction of fiber, polysaccharides, pigments, antioxidants, and oil. Howerer, the buriti fruit shows great relevance to the development of new products in food, pharmaceutical and chemical industry, this fruit is still underexploited and it has need to expand its production chain and processing to encourage their consumption and utilization.     

Organically grown tomato (Lycopersicon esculentum Mill.): bioactive compounds in the fruit and infection with Phytophthora infestans

BACKGROUND: Tomato fruits are characterized by a good nutritional profile, including different bioactive compounds such as carotenoids, phenolic compounds and ascorbic acid. The objective of this study was to analyze the content of bioactive compounds in the fruit and the infection by Phytophthora infestans of 28 tomato genotypes from organic outdoor production. The relationship between bioactive compounds in the fruit and infection with P. infestans was estimated. Field experiments were carried out in 2004 and 2005 at two locations in central Germany. RESULTS: Significant variation among genotypes, locations and years was observed for the content of lycopene, ascorbic acid, total phenolic compounds, antioxidant capacity and the infection level of P. infestans. Antioxidant capacity seemed to be influenced mainly by the phenolics and was highest in small fruits, which were less infected with P. infestans. CONCLUSION: The large genetic variation among tomato genotypes for the content of bioactive compounds in their fruit allows for selection gains. None of the investigated bioactive compounds can be recommended for the indirect selection for increased field resistance against P. infestans. Copyright © 2011 Society of Chemical Industry     

Influence of different spices on the microbial reduction and storability of laboratory-processed tomato ketchup and minced meat

At 1% (w/w) each of 6 non-commercial spices (Xylopia aethiopica, Aframomum melegueta, Monodoran myristica, Piper guineense, Icacina spp and Congronema latifolia) when added to laboratory-processed tomato ketchup and minced meat reduced spoilage microbial populations to different levels. Tomato ketchup spiced with M. myristica remained sterile after 24 h incubation at room temperature (26 ± 2 °C) whilst control samples had bacterial and yeast counts of 1.5 ± 10⁷ cfu/g and 2.0 ± 10⁵ pro-pagules/g, respectively. X. aethiopica also reduced bacterial populations in tomato ketchup. In spiced minced meat, only X. aethiopica and C. latifolia showed an inhibitory effect on yeasts. Other spices used were not or relatively less effective against bacteria and yeasts.     

Traditional and modern uses of onion bulb (Allium cepa L.): a systematic review

Abstract

Onion, (Allium cepa L.), is one of the most consumed and grown vegetable crops in the world. Onion bulb, with its characteristic flavor, is the third most essential horticultural spice with a substantial commercial value. Apart from its culinary virtues, A. cepa is also used traditionally for its medicinal virtues in a plethora of indigenous cultures. Several publications have been produced in an endeavor to validate such traditional claims. Nonetheless, there is still a dearth of up-to-date, detailed compilation, and critical analysis of the traditional and ethnopharmacological propensities of A. cepa. The present review, therefore, aims to systematically review published literature on the traditional uses, pharmacological properties, and phytochemical composition of A. cepa. A. cepa was found to possess a panoply of bioactive compounds and numerous pharmacological properties, including antimicrobial, antioxidant, analgesic, anti-inflammatory, anti-diabetic, hypolipidemic, anti-hypertensive, and immunoprotective effects. Although a large number of in vitro and in vivo studies have been conducted, several limitations and research gaps have been identified which need to be addressed in future studies.     

In vitro protein digestibility of legumes cooked with spices

The present study was planned to investigate the effect of spices on in vitro protein digestibility in decorticated forms of bengal gram (Cicer arietinum), black gram (Phaseolus mungo), green gram (Phaseolus radiatus) and red gram (Cajanus indicus). The spices used were chilli (Capsicum annum), pepper (Pepper nigrum L.), coriander (Coriander sativum) and a mixture of these. Legumes were pressure cooked with 5.0% of freshly powdered spices and in vitro protein digestibility determined using pepsin and pancreatin enzymes by standard techniques. Samples without spices served as controls. The results reveal that protein content of legumes ranged from 20.5 to 23.0 g/100 g. The percent protein hydrolysed for legumes without spices were 63.4 for bengal gram, 65.8 for black gram, 60.0 for green gram and 55.4 for red gram. Casein sample could be hydrolysed to the extent of 78.8%. Chilli powder decreased digestibility significantly by 50, 78, 73, 60 and 69% in casein, bengal gram, black gram, green gram and red gram, respectively. Pepper exhibited a variable effect of altering the digestibility to 93% in casein and red gram, 106% in black gram and green gram and 98% in bengal gram, which were not significant. Coriander also decreased digestibility by 48, 76, 87, 77 and 73% and mixture of spices by 74, 91, 96, 96 and 82% in casein, bengal gram, black gram, green gram and red gram, respectively. It can be concluded that spices do influence in vitro protein digestibility in legumes to varying extent.     

Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified Atmosphere

ABSTRACT Capsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O₂+ 20% CO₂, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2‐thiobarbituric acid‐reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off‐odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off‐odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off‐odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum).     

DNA Barcoding to Detect Chilli Adulteration in Traded Black Pepper Powder

Value-added forms of black pepper (Piper nigrum L.) are an important item of trade globally. Adulteration by default or design of the commodity not only leads to economic loss and public health issues but also to self-respect of a nation. DNA barcoding is assuming significance as a quality assurance technique in many agri-food commodities. Three barcoding loci viz., psbA-trnH, rbcL, rpoC1 were used in the study to detect bio adulteration of traded black pepper powder. PCR amplification of P. nigrum and traded black pepper powder was performed for all the three loci. Sequence analysis and BLAST results revealed chilli adulteration in two out of nine market samples, originating probably from exhausted black pepper powder fortified with chilli. Of the three loci, psbA-trnH proved to be the best and ideal for detection of chilli adulteration in black pepper yielding amplicons of size 600 bp and 350 bp, respectively. Cloning and sequencing of the adulterant specific band of both market samples were done to confirm the results. It was further validated using simulated samples of chilli and black pepper powders in various proportions. The method proved efficient to detect adulteration even at very low levels (0.5% adulteration). HPLC analysis also supported the chilli adulteration of black pepper powder. The method is easy, reliable and efficient, and can be used by the regulatory agencies for quality assurance of black pepper powder.     

Characterization of volatile compounds in ten Piper species cultivated in Hainan Island,South China

The volatile compounds of 10 Piper species cultivated in Hainan Island, China, have been investigated. Eighty compounds were profiled after headspace–solid phase microextraction (HS–SPME) with gas chromatography–mass spectrometry (GC–MS). Mean Bray–Curtis similarity value was only 22.78 ± 1.98% among the different Piper species. The volatile compounds were largely grouped as hydrocarbons, aldehydes, alcohols, acids, ketones, esters, and phenols. The main compounds comprised benzaldehyde, cinnamaldehyde, β-caryophyllene, ocimene, lavandulol, myrcene, cubebene, terpinene, linalool, α-caryophyllene, β-elemene, and germacrene. Principal component analysis revealed that Piper laetispicum, Piper longum, Piper hainanense, Piper betle, and Piper flaviflorum were characterized by high contents of β-caryophyllene, α-caryophyllene, germacrene, and β-pinene. Piper puberulum and Piper cathayanum were associated with high contents of linalool, myrcene, and germacrene D. On the other hand, Piper pseudofuligineum and Piper retrofractum were related with high contents of ocimene. Finally, Piper auritum was associated with high content of cinnamaldehyde. Volatile profiling of Piper species by HS–SPME–GC–MS and the interrelationship investigated among the volatiles can be used as a roadmap for future resource utilization or biotechnological applications.     

Cytochrome P450 inhibitory potential of selected Indian spices — possible food drug interaction

Spices constitute an important group of food which is virtually indispensable in the culinary art. In a view, these spices feared to pose a probability to affect the disposition of conventional pharmaceuticals through inhibition of human cytochrome P450 (CYPs) enzymes. In the present study an approach has been made to evaluate the possible CYP inhibition potential with some Indian spices (Capsicum annuum, Murraya koenigii, Zingiber officinale) and their major bioactive compounds, in combination with pooled microsome; as well as commercially available recombinant human CYP3A4, CYP2D6, CYP2C9 and CYP1A2. Quantification of the bioactive compound was determined through RP-HPLC, in order to standardize the plant material. CYP–carbon monoxide (CYP–CO) complex assay result indicated that all the plants and their bioactive compounds have an interaction potential with CYPs. Fluoregenic assay results indicated that the spice extracts have higher inhibition potential comparing to their single bioactive molecule. The higher enzyme inhibition potential by the extracts may be related to the synergistic effects due to the presence of other constituents in the extract. Capsaicin and C. annuum showed the lowest IC₅₀ value and 6-gingerol and Z. officinale extract showed the highest IC₅₀ value among the entire sample tested. The entire sample showed significantly less (P < 0.001, P < 0.01) interaction potential than known inhibitors. These findings indicate that selected spices are unlikely to cause clinically relevant drug interactions involving the inhibition of major CYP isozymes.     

Enhanced extraction of oleoresin from Piper nigrum by supercritical carbon dioxide using ethanol as a co‐solvent and its bioactivity profile

Pepper oleoresin was extracted using supercritical fluid extraction (SCF) from Piper nigrum berries. The conditions for maximum extraction of piperine were arrived at by calculating the solubility parameters of piperine and carbon dioxide using the Hildebrandt solubility equation. The effect of entrainers such as methanol, ethanol, and acetone was evaluated using theoretical modeling. The results predicted therefrom were validated experimentally. SCF at 250 bar/50 °C/60 min gave maximum relative extraction of 61.7 and 87.61% of oleoresin and piperine, while addition of 30% (vol/wt) ethanol as co‐solvent enhanced the yield to 95.9 and 184.7% under similar conditions of SCF extraction as compared to ethanol extraction for 6 hr. The oleoresins obtained showed comparable antioxidant, anti‐inflammatory, and antimicrobial activities with their respective controls. Hence SCF extraction of pepper using ethanol as a co‐solvent promises a rapid and enhanced recovery of oleoresin and its constituents with a good bioactivity profile.

Practical applications

Although SCF is a promising alternative for extraction of spice oleoresins, high cost of operation limits the use of this technology. In this work, process intensification of SCF extraction of black pepper lead to one step extraction and purification, along with high yield of oleoresin and the principle component piperine, eventually decreasing the cost of production. Thus, the highly concentrated SCF extracted oleoresins can have better replacement value for whole spices and better distribution in food and pharmaceutical sector.     

Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cuminum nigrum L.)

Cumin is one of the commonly used spices in food preparations. It is also used in traditional ayurvedic medicine as a stimulant, carminative and astringent. Earlier we have reported that bitter cumin (Cuminum nigrum L.) possess the most potent antioxidant activity among cumin varieties—cumin, black cumin and bitter cumin. In this study, we have further characterized the polyphenolic compounds of bitter cumin and also their antioxidant and antibacterial activity using different model systems. The major polyphenolic compounds of cumin seeds were extracted with 70% methanol, 70% acetone, water, separated by HPLC and their structures were elucidated by LC-MS. The profile of phenolic acids/flavonols in bitter cumin were found to be gallic acid, protocatechuic acid, caffeic acid, ellagic acid, ferulic acid, quercetin and kaempferol. The antioxidant activity of the cumin extract was tested on 1,1-diphenyl-2-picryl hydrazyl (DPPH) free radical scavenging, soybean lipoxygenase-dependent lipid peroxidation, rat liver microsomal lipid peroxidation and superoxide anion (O²⁻) scavenging. The bitter cumin extract exhibited high antioxidant activity with IC₅₀ values of 14.0±0.5 μg, 28.0±3.0 μg, 110±14.0 μg and 125.4±8.7 μg of the extract, respectively for DPPH free radical scavenging, soybean lipoxygenase-dependent lipid peroxidation, rat liver microsomal lipid peroxidation and superoxide anion scavenging. Further, the extract offered a significant protection against DNA damage induced by hydroxyl radicals. Among a spectrum of food-borne pathogenic and spoilage bacteria tested, the cumin extract significantly inhibited the growth of Bacillus subtilis, Bacillus cereus and Staphylococcus aureus. Thus, bitter cumin with an array of polyphenolic compounds possesses potent antioxidant and antibacterial activities.An erratum to this article can be found at     

Recent research on bioactive compounds of Scomber spp. and their health effects

Scomber spp. are fast-moving migratory fish found in the Pacific, Indian and Atlantic Oceans. Scomber spp. contain proteins, lipids, minerals and vitamins. However, recent studies on Scomber spp. have focused on improving the quality of products (S. colias), describing their morphology (S. indicus), as well as the exploration and application of their enzymes (S. australasicus) and bioactive compounds for health benefits (S. japonicus and S. scombrus). Bioactive compounds from Scomber spp. have been reported to exhibit antibacterial, antioxidant and antiproliferative activities, but there has been no review of this topic to date. Totally, 36 articles were reviewed after the duplicates were removed. Muscle protein hydrolysates, peptides, lipids, collagen, amino acids, lecithin and glycolipids are known as bioactive compounds from Scomber spp. that exhibit beneficial health effects, including antioxidant, antibacterial, antiproliferative, tyrosinase inhibition, hypoglycaemic and anti-lipoxygenase properties. However, these have been tested only in vitro, and there is still a lack of studies on bioactive compounds from S. australasicus, S. colias and S. indicus. Therefore, further studies are needed to test bioactive compounds from Scomber spp. at the in vivo and clinical stages, as well as to explore the presence of bioactive compounds from S. australasicus, S. colias and S. indicus.