GC–MS spectroscopic analysis of antimicrobial and antioxidant properties of bangladeshi spice piper chaba H. stems: a potential natural preservative for food

• Caryophyllene and Nerolidol presence has been confirmed by GCMS– for the first time. • The CHCl 3 fraction has exhibited a significant ZOI at 26 ± 0.5 mm against E. faecalis . • The MEOH extract has also shown ZOI at 26 ± 0.5 mm against V. parahaemolyticus . • IC 50 value for MEOH extract is at 20.15µg/ml, which is much higher than previous studies. • EAC fraction has an IC 50 value of 31.14µg/ml, which is significant. Piper chaba Hunter (P. chaba ) stem is a popular spice in Bangladesh. Our present study focuses on this popular medicinal spice, which is collected from the northern part of Bangladesh. The P. chaba species of this region has not been studied much. GC–MS analysis confirmed the presence of Caryophyllene and Nerolidol (E-Nerolidol) in P. chaba stems, marking the first such report. (E)-5-(Benzo[d] [1,3] dioxol-5-yl)-1-(piperidin-1-yl) pent‑2-en-1-one is found as a principal constituent (34.56 %) in this investigation, which was not reported earlier. Antioxidant activity study reveals IC 50 values at 20.15µg/ml and 31.14µg/ml for methanol extract and ethyl acetate fractions, which are much higher than previous studies. Chloroform fractions and methanol extract have shown a zone of inhibition (ZOI) of 26 ± 0.5 mm against Enterococcus faecalis and Vibrio parahaemolyticus, respectively. These results are more significant than those of many studies done before on this plant’s stem. Other fractions have also shown significant ZOI in the case of all microbes reported in this study. This study reveals that this popular spice can be used as a healthy food additive and preservative, owing to its prominent medicinal benefits for human health.