Antioxidant activities of leaves and fruits of piper nigrum and piper longum

Abstract

Background and Objectives: Herbs and spices have been used to enhance flavors of food, as well as for their medicinal purposes. Herbs usually contain antioxidant properties. The present study was focused on the importance of the antioxidants present in Piper nigrum and Piper longum widely used by the people of India in their food. Materials and Methods: The methanolic extracts of the leaves and fruits of both Piper nigrum and Piper longum were prepared using soxhlet extraction method. The total phenolic content (TPC) of the plant samples were determined by the Folin-Ciocalteu method. The total flavonoid content (TFC) of the plant was determined. The inhibitory effect of the plant against oxidation by peroxides was evaluated by ferric thiocyanate assay. Results: The highest concentration of phenol was obtained from Piper nigrum leaves. The highest flavonoid content was observed in the Piper nigrum leaves (0.15 mg). The higher reducing potency of the antioxidants was present in the leaves and fruit of Piper nigrum and Piper longum exhibiting their antioxidant properties. The ability of the plant extracts of Piper nigrum and Piper longum against lipid peroxidation was revealed through the efficiency of inhibiting the radicals at a percentage of 58.33, 77.77, 66.66 and 22.22, respectively. Conclusion: From the study it was concluded that leaves and fruits of Piper nigrum and Piper longum have shown high antioxidant properties. So, they are considered to be rich sources of natural antioxidants for food, cosmetic and pharmaceutical industries.