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 RESEARCH ARTICLE
Year : 2008  |  Volume : 40  |  Issue : 4  |  Page : 147-151

In vitro antioxidant activity of pet ether extract of black pepper


1 Sri Sai College of Pharmacy, Badhani, Pathankot, Gurdaspur, India
2 Department of Pharmacology, SGRD Medical Institute, Amritsar, India
3 Institute of Pharmaceutical Sciences and Engineering, Amritsar, India

Correspondence Address:
Ramnik Singh
Sri Sai College of Pharmacy, Badhani, Pathankot, Gurdaspur
India
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/0253-7613.43160

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Objective: To investigate the in vitro antioxidant activity of different fractions (R1, R2 and R3) obtained from pet ether extract of black pepper fruits (Piper nigrum Linn.) Materials and Methods: The fractions R1, R2 and R3 were eluted from pet ether and ethyl acetate in the ratio of 6:4, 5:5 and 4:6, respectively. 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) radical, superoxide anion radical, nitric oxide radical, and hydroxyl radical scavenging assays were carried out to evaluate the antioxidant potential of the extract. Results: The free radical scavenging activity of the different fractions of pet ether extract of P. nigrum (PEPN) increased in a concentration dependent manner. The R3 and R2 fraction of PEPN in 500 g/ml inhibited the peroxidation of a linoleic acid emulsion by 60.483.33% and 58.892.51%, respectively. In DPPH free radical scavenging assay, the activity of R3 and R2 were found to be almost similar. The R3 (100g/ml) fraction of PEPN inhibited 55.684.48% nitric oxide radicals generated from sodium nitroprusside, whereas curcumin in the same concentration inhibited 84.274.12%. Moreover, PEPN scavenged the superoxide radical generated by the Xanthine/Xanthine oxidase system. The fraction R2 and R3 in the doses of 1000g/ml inhibited 61.045.11% and 63.564.17%, respectively. The hydroxyl radical was generated by Fenton's reaction. The amounts of total phenolic compounds were determined and 56.98 g pyrocatechol phenol equivalents were detected in one mg of R3. Conclusions: P. nigrum could be considered as a potential source of natural antioxidant.






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