Comparative analysis of four Black Pepper grades based on Piperine yield, Antioxidant activity, and testing for Antidandruff potential

The present study addresses the extraction and isolation of piperine alkaloid from four different grades of black pepper obtained from the local market. Among the samples analysed, grade II exhibited the highest piperine yield and demonstrated strong radical scavenging activity, with an IC50 value of 7.596 µg/mL, using ascorbic acid as standard. Thin layer chromatography (TLC) analysis confirmed the purity of the isolated alkaloid, with an Rf value 0.63 matching with the standard reference. Additionally, the antidandruff potential of purified piperine extracts was evaluated, revealing a significant zone of inhibition against Malassezia furfur in all grades. The present investigation introduces a reliable method to enhance the quality of black pepper by focusing on its piperine content, which not only contributes to its pungency but also offers valuable antioxidant and antidandruff properties.