Abstract
Black pepper (Piper nigrum) is a spice vine crop which is used as a food preservative and as an essential component in traditional medicines. The aim of this study was to extract, isolate and characterize the structure of piperine. The fruits of black pepper were extracted in ethanol and compounds present identified by TLC under iodine vapour. A compound (A2) having Rf value 0.54 was isolated by column chromatography which may be responsible for the pungency of black pepper. After recrystallization of the isolate with benzene and chloroform mixture (7:1) gave pale yellow crystals of m.p. 128~129oC (reported 130oC). The IR, 1H NMR and mass spectra of the pure crystalline compound (A2) were recorded. The mass spectra of the compound (A2) showed molecular ion peak M+· at 284.5 which was similar to that of piperine (mol. wt. 285). DOI: http://dx.doi.org/10.3329/jbau.v11i1.18197 J. Bangladesh Agril. Univ. 11(1): 11-16, 2013
Highlights
Black pepper (Piper nigrum) belongs to the family Piperaceae
Black pepper is known as king of spices and extensively used all over the world
The berry-like fruits or peppercorns are round about 0.5 ~1.0 cm in diameter and contain a single seed
Summary
Black pepper (Piper nigrum) belongs to the family Piperaceae It is cultivated for its fruit, which is usually dried and used as a spice and seasoning. Black pepper is known as king of spices and extensively used all over the world It is a perennial climber, climbing by means of ivy-like roots which adhere to the support tree. The sessile, small white flowers are borne in pendulous, dense, slender spikes of about 50 blossoms each. The berry-like fruits or peppercorns are round about 0.5 ~1.0 cm in diameter and contain a single seed. They become yellowish-red at maturity and bear a single seed. Spike length varies greatly based on cultivar. The young berries are green, whitish green or light purple, while mature ones are green, pale purple or pale yellow and change to red on ripening
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