Abstract
Due to unavailability of sustainable analytical techniques for the quantitation of piperine (PPN) in food and pharmaceutical samples, there was a need to develop a rapid and sensitive sustainable analytical technique for the quantitation of PPN. Therefore, the current research presents a fast and highly sensitive normal/reversed-phase high-performance thin-layer chromatography (HPTLC) technique with classical univariate calibration for the quantitation of PPN in various food spices of black pepper with traditional (TE) and ultrasound-assisted extracts (UBE) of various food spices of Piper nigrum L. under green analytical chemistry viewpoint. The amount of PPN in TE of four different spices of black pepper—namely BPMH, BPLU, BPSH, and BPPA—was found to be 309.53, 304.97, 282.82, and 232.73 mg g−1, respectively using a sustainable normal-phase HPTLC technique. However, the amount of PPN in UBE of BPMH, BPLU, BPSH, and BPPA was recorded as 318.52, 314.60, 292.41, and 241.82 mg g−1, respectively using a sustainable normal phase HPTLC technique. The greenness of normal/reversed-phase HPTLC technique was predicted using AGREE metric approach. The eco-scale was found to be 0.90, suggested excellent greenness of normal/reversed-phase technique. UBE of PPN was also found to be superior over TE of PPN. Overall, the results of this research suggested that the proposed normal/reversed-phase densitometry technique could be effectively used for the quantitation of PPN in food and pharmaceutical samples.
Highlights
The fruits of black pepper (Piperer nigrum L., family: Piperaceae) are used as spices and medicines [1]
The R2 value for a normal-phase high-performance thin-layer chromatography (HPTLC) technique was higher than a reversed-phase HPTLC. Technique, both of the densitometry techniques presented good linear relationthe sustainable solvent system for the quantitation of PPN in traditional extraction (TE) and ultrasound-based extraction (UBE) of BPMH, BPLU, The bands spectra for PPN for normal/reversed-phase HPTLC technique was recorded in the densitometry mode and maximum response was recorded at the wavelength
The high contents of PPN were obtained in all four different brands of black pepper in TE and UBE using normal/reversed-phase HPTLC technique. These observations suggested that the black pepper brands available in Saudi Arabia have high contents of PPN. These results indicated that normal/reversed-phase HPTLC technique can be efficiently utilized for the quantitation of PPN in the wide variety of food and pharmaceutical products having
Summary
The fruits of black pepper (Piperer nigrum L., family: Piperaceae) are used as spices and medicines [1]. Based on the available reports on PPN analysis, the variety of analytical techniques were found for the quantitation of PPN in plant extracts, formulations, and biological samples. Based on the above assumptions, the current research was carried out to establish a fast and highly sensitive normal/reversed-phase HPTLC technique with classical univariate calibration for the quantitation of PPN in various food spices of black pepper with traditional (TE) and ultrasound-assisted extracts (UBE) of various food spices of Piper nigrum L. under GAC viewpoint. The normal/reversed phase HPTLC technique for the quantitation of PPN was validated for different validation parameters and evaluated for greenness profile using AGREE metric approach
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