Piperine, a characterizing compound present in fruits of Piper nigrum and Piper longum used as bioavailability enhancer. Ingredients of antioxidant, anti-inflammatory activity has been extracted using soxhlet and supercritical fluid extraction technique. It was isolated using column chromatography. Characterization of compound was done by spectroscopic technique. A simple, rapid, accurate and specific HPTLC method developed and validated. The method proposed can be used for the routine analysis of both P.nigrum and P.longum fruit material and its formulations.
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Comparative evaluation of biofilm suppression by plant extracts on oral pathogenic bacteria
Inclusion of biopiperine in the kappa-carrageenan complex might improve its bioaccessibility and in vivo anti-inflammatory activity in edema-induced Wistar ratsNela Simanjuntak, Jutti Levita, Anas Subarnas