Quantification of total phenol and flavonoid content, in vitro investigation of antioxidant activity and cytotoxic effect of the seed extract of piper nigrum linn (white pepper)

Abstract

Piper nigrum Linn or pepper as more commonly known, is an essential everyday spice. Current study endeavours to assess the healing and medicinal properties that Piper nigrum exhibits, its role in traditional medicine and its application today. It is reported to possess antioxidant qualities that neutralize harmful “free radicals” in our body, many arguments are still being pointed towards its actual affectivity. In the present study, in vitro antioxidant activity of the seed extract of white pepper was evaluated by DPPH (2,2-diphenyl-1- picrylhydraziyl) free radical scavenging assay and total flavonoid and phenol content determination. In order to determine the cytotoxic effect of the extract, brine shrimp lethality test has been carried out where the LC50 value were determined and compared with the standard like vincristine sulphate. Our investigation indicates that the various fractions of the seed extract of white pepper contain high amount of phenol and flavonoid content with significant cytotoxic effect which may justify the traditional use of pepper and makes it as potential natural source in drug discovery and development.