COMPARATIVE ANALYSIS OF THE CHEMICAL COMPOSITION AND PROPERTIES OF SPICE EXTRACTS 1. BLACK PEPPER (PIPER NIGRUM L.)

The aim of this study was to compare the chemical composition, antioxidant and antimicrobial activities of a freon extract (extraction with C2H2F4 (1,1,1,2-tetrafluoroethane)) and a dry encapsulated extract from black pepper (Piper Nigrum L.). The chemical composition was analyzed using GC/MS and the main compounds (concentration higher than 3 %) of the extracts were limonene (23.53 % and 19.07 %, respectively), β-caryophyllene (22.59 % and 18.79 %, respectively) and sabinene (18.18 % and 12.18 % respectively). The studied extracts demonstrated antioxidant activity against DPPH radical and antimicrobial activity against Gram-positive and Gram-negative bacteria.The aim of this study was to compare the chemical composition, antioxidant and antimicrobial activities of a freon extract (extraction with C2H2F4 (1,1,1,2-tetrafluoroethane)) and a dry encapsulated extract from black pepper (Piper Nigrum L.). The chemical composition was analyzed using GC/MS and the main compounds (concentration higher than 3 %) of the extracts were limonene (23.53 % and 19.07 %, respectively), β-caryophyllene (22.59 % and 18.79 %, respectively) and sabinene (18.18 % and 12.18 % respectively). The studied extracts demonstrated antioxidant activity against DPPH radical and antimicrobial activity against Gram-positive and Gram-negative bacteria