Caracterização fitoquímica de Piper nigrum L.

Abstract

Piper nigrum L. (Piperaceae), popularly known as black pepper, is a plant used as a food condiment. This study aims to evaluate the chromatographic profile, it was performed the evaluation of the chromatography profile, the quantification and a fast and efficient methodology to identify and characterize of the chemical constituents of the plant tissues of the species. For this, extract of leaves, stalk, ripe fruits and green fruits of P. nigrum were obtained using a liquid-liquid extraction (LLE) via a hydroalcoholic solution of EtOH/H2O as the extracting solvent, they were then submitted to a chroma-tography study using the High Eficience Liquid Chromatography (HPLC-DAD) and Ultraviolet-Visible Spectrophotometry study as well. One of the fractions extracted was analyzed by Nuclear Magnetic Resonance (NMR). The chromatographic analysis of the extracts allowed the acquisition of 53 different components in the pepper species. The spectrophotometry analysis resulted in the polyphenolic quantification of the studied P. nigrum vegetal tissues extracts. Quantification showed adequate reproducibility and robustness for polyphenolic analysis. The chemical investigation resulted in the charac-terization of one substance: Piperine. The structure of the major substance present in the ripe fruit was elucidated through spectrometric methods (1H-NMR) and comparison with literature.