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    The Study on Extraction Process and Analysis of Components in Black Pepper and White Pepper
    (Book Rivers, 2026) Saimah Khan, Afifa Baig, Abdul Rahman Khan
    Black pepper is one of the most commonly consumed spices, and its pungency is due to the presence of an alkaloid known as piperine, volatile chemical constituents, and essential oils. Piperine is found in black pepper (piper nigrum), white pepper, and long pepper (piper longum) belonging to the family Piperaceae. Piperine represents diverse biological activities, such as anti-inflammatory, anticancer, antiviral, anti-larvicidal, pesticide, anti- ortantly piperine is known as the bioavailability enhancer. The study aims to explore the extraction of piperine from different species of pepper, its total synthesis, pharmacokinetic study and various biological activities of piperine. In this study the black pepper seeds were collected from local market of Lucknow, India. The extraction was done by using two extraction process - Steam distillation process and Soxhlet extraction process by optimizing conditions that affect the extraction process. Result demonstrated that in steam distillation process 50 gram of black pepper and white pepper dissolved in 300 ml distilled water undergo double distillation process for 3hours the obtained essential oil yield is 9.2% and 7.88% of black pepper and white pepper respectively whereas from soxhlet process the extracted oil yield for 3 hours is 12.03% and 10.5% of black pepper and white pepper respectively. From the result it was conducted that the % yield of essential oil (EO) obtained from both black pepper and white pepper using both the extraction follows the order: % yield EO using soxhlet extraction > % yield of EO using steam distillation. It was also concluded that the %yield of the EO obtained from black pepper is greater than that of the white pepper.
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    Extraction of Piperine from Black Pepper
    (Book Rivers, 2026) Saimah Khan, Zeba Ali Mumtaj, Mohd Arsh Khan
    Black pepper is cultivated and harvested in tropical regions of Sri Lanka and India. Black pepper is one of the most commonly consumed spices, and its pungency is mostly due to the presence of alkaloid known as piperine. Piperine is found in black pepper (piper nigrum) and white pepper. Piperine represents diverse biological activities, such as anti-inflammatory, anticancer, antiviral, pesticide anti-Alzheimer’s, antidepressant and most importantly piperine is known as the bioavailability enhancer (it is one of the most promising bio enhancers to date). Furthermore, different combinations of piperine with available marketed drugs to improve the bioavailability have also been included. This naturally occurring alkaloid has numerous demonstrated health effects and beneficial therapeutic properties; nevertheless, its biological applications are limited due to its poor solubility in an aqueous environment. This paper presents isolation from pepper using soxhlet extraction and steam distillation process. The methods under study involve the extraction of piperine with various solvents such as ethanol and dichloromethane. Then isolation and purification were followed by separate classical methods for respective extracts. Then identification of the compound was confirmed by various analytical methods melting point, FT-IR Spectroscopy compared it with authentic piperine which resulted in better pure piperine crystals as that of authentic piperine.