PHYTOCHEMICAL INVESTIGATION OF ETHANOLIC EXTRACT OF PIPER NIGRUM, ZINGIBER OFFICINALE, AND ALLIUM SATIVUM AND SPECTROPHOTOMETRIC DETECTION OF PIPERINE, GINGEROL, AND ALLICIN

Abstract

Ethanolic extract of Piper nigrum, Zingiber officinale and Allium sativum revealed the presence of various phytochemicals constituents; such as Alkaloids, Carbohydrates, glycosides, Tannins, flavones, Saponins etc. Piperine is characterizing compound present in fruits of Piper nigrum used as bioavailability enhancer. Gingerol is a measure pungent ingredient of Zingiber officinale, also has potent anti-oxidant activity. Allicin is an extract of Allium sativum has been presumed to be a very strong anti-oxidant. Present investigations characterized by U.V. vis spectroscopy. The spectrophotometric detection for piperine, gingerol, and allicin is carried out at the absorption maxima of 204 nm, 206 nm and 204 nm respectively.