Piper Nigrum Protects Against Fe (II) Mediated Lipid Peroxidation in Phopholipids Liposomes: Analytical and Biochemical Analysis

Abstract

Phospholipids liposomes were employed to access the extent of Iron [Fe(II)] induced lipid peroxidation. Our data indicate that Fe(II) caused a significant increase in malondialdehyde (MDA) formation, a lipid peroxidation product. Ethanolic extract of Piper Nigrum (PN) significantly inhibited lipid peroxidation at the highest tested concentrations. The plant with three different extracts (aqueous, ethanolic, and ethyl acetate)was tested for its nutritional value, and a higher amount of carbohydrates (42.66%), fibers (20.96 %), and proteins (14.38 %) were recorded. The mineral content evaluated by atomic absorption spectrophotometry (AAS) showed Ca (30.400 mg/L), Mg (10.475 mg/L), and Mn (2.391 mg/L) in higher concentrations. Quantitative gas chromatographic analysis coupled with a mass spectrometer (GCMS) was used to explore the characteristic biochemical compounds, which confirmed the presence of twenty-four (24) active constituents. D-Limonene (18.59%) was present in higher concentrations, followed by beta-pinene (17.98%), alpha-pinene (12.85%), and caryophyllene (9.91%). Plant extracts and essential oil were further tested against six (6) gram-negative, three (3) gram-positive, and a fungal strain by disc diffusion method. The presence of active compounds in essential oil and crude extracts may be responsible for observed pharmacological efficacies of PN and can be considered as a nutraceutical for the treatment of oxidative stress-related and pathogenic diseases.