Antioxidant and antibacterial activity of piperine isolated from Piper nigrum (L.)

The aim of present study was to isolate piperine from black pepper and evaluateits antibacterial activity against Escherichia coli and Staphylococcus aureus; and in vitro antioxidant (DPPH) potential. The isolated piperine showed favorable antioxidant activity when compared with the crude black pepper extract. The antibacterial study revealed that the isolated piperine had inhibitory activity against E. coli and S. aureus. This study thus validates the use of pepper as an antibacterial agent.