International Journal of Biology Research

Authors
Archana Pal, Annu Shree, Dharmendra Singh

Abstract
The king of spices our black pepper is blessed with immense usefulness and importance due to its medicinal properties, aroma and flavour. The micronutrient present in it gives it a highly antibacterial, antimicrobial, anti-inflammatory, anti-pyretic effect. The present scientific work depicts that black pepper was used to analyse TPC (total phenol content), TFC (total flavonoid content), antioxidant properties using DPPH assay. The current study, confirmed the presence of important secondary metabolites like, phenol, flavonoid, in the hydroalcoholic extract of black pepper. Total phenolic and flavonoid content of Piper nigrum was found to be 444.88 µg/g of tannic acid equivalent and 39.3049 µg/g QE equivalent.