Roshna MA*

Under the Guidance of Ms. Pooja P Nair, Tharananellur Arts and Science College (Affiliated to Calicut University), Thanissery, Thrissur, India

*Corresponding Author: Roshna MA, Under the Guidance of Ms. Pooja P Nair, Tharananellur Arts and Science College (Affiliated to Calicut University), Thanissery, Thrissur, India.

Received: January 18, 2024; Published: July 17, 2024

Abstract

Black pepper (Piper nigrum L.) native of south India popularly known as “king of spices”. Pepper is mostly used in the curry recipes as masalas and also as ingredient in the prescriptions of folk medicine, Ayurveda and traditional medicinal systems. The spicy tang of pepper is due to the presence of piperamides which are the pungent bioactive alkaloids accumulate in the skin and seeds of the fruit. Among them piperine is the major chemical constituent responsible for the bitter taste of the black pepper. In the present study, we have evaluated the antibacterial effect of the Ethanol, and water extracts of widely used Pepper variety in South India, such as Panniyur 6 and Panniyur 7 against two bacterial human pathogens such as Escherichia coli, Bacillus subtilis and Klebsiella pneumoniae was tested. The antibacterial activity was measured by agar well diffusion method. Piperine showed antibacterial activity against all tested bacteria with zone of inhibition ranged from 8-14mm. Maximum zone of inhibition was against Gram positive bacteria Bacillus subtilis (14mm) on ethanol extract. The results showed significant activity of piperine and suggesting its use as natural antimicrobial agent.

Keywords: Black Pepper; Panniyur; Phytochemicals; Anti-Bacterial Activity

References

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Citation

Citation: Roshna MA. “Phytochemical Analysis and Comparative Study of Anti-Bacterial Activity of Pepper".Acta Scientific Microbiology 7.8 (2024): 50-52.

Copyright

Copyright: © 2024 Roshna MA. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.