Extraction, isolation and characterization of bioactive compounds from black pepper (Piper nigrum L.) fruit

[A. N. Milenković]

[14] listova, 346 str.

Biografija: list. 336-337. Bibliografija: list. 338-346.

Chemistry and chemical technology

Black pepper fruit represents a valuable source of piperamides, terpenes, and other biologically active constituents. This dissertation provides a systematic and comparative study of the extraction, isolation, and characterization of bioactive compounds from black pepper fruit, including the investigation of extraction and hydrodistillation kinetics, evaluation of the biological activities of the obtained isolates, and assessment of the solubility, stability, and functional properties of piperine inclusion complexes with cyclodextrins. The applied extraction techniques, maceration, reflux, Soxhlet, and ultrasound-assisted extraction, significantly affected the yield and kinetics of total extractive matter (TEM) obtained using 70% v/v ethanol. The highest TEM yield was achieved by Soxhlet extraction. The kinetics of TEM extraction were modeled using the Ponomarev and the unsteady-state diffusion models. The qualitative composition of the extracts, as well as their piperine content, was determined by UHPLC-DAD-MS/MS analysis. The antioxidant, antimicrobial, anti-inflammatory, and antihyperglycemic activities of the extracts were evaluated, as well as macro- and microelement content. Essential oil and hydrolate were isolated using two hydrodistillation techniques. Modified Clevenger hydrodistillation resulted in a higher essential oil yield and enhanced enrichment of hydrolates with biologically active compounds. The qualitative and quantitative composition of the essential oils was determined by GC/MS and GC/FID analyses, whereas hydrolates were characterized by HS-SPME analysis. The dominant essential oil constituents were (E)-caryophyllene, limonene, and sabinene. Their antioxidant, antimicrobial, and antihyperglycemic activities were also assessed. Oleoresin and fatty oil were additionally isolated, characterized, and biologically evaluated. Piperine was isolated and inclusion complexes with β-CD and 2-HP-β-CD were prepared and confirmed by FT-IR, DSC, XRD, and ¹H NMR analyses. Complexation improved photostability and slightly enhanced antioxidant activity in the case of HP-β-CD. Overall, this dissertation provides a systematic scientific contribution to natural product technology and the development of phytopharmaceutical systems with potential applications in the pharmaceutical, cosmetic, and food industries.

Crni biber (Piper nigrum L.), ekstrakcija, hidrodestilacija, prirodni proizvodi, biološke aktivnosti, ciklodekstrini

Black pepper (Piper nigrum L.), extraction, hydrodistillation, natural products, biological activities, cyclodextrins

633.841:[66.061:543.5(043.3)

T350

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