Proximate Composition, Piperine Quantification, Essential Oil Profile, and Antibacterial Activity of Adi Pepper (a Farmer’s Variety) and Piper nigrum: A Comparative Assessment

By : Shalini M. J. , Komala M. , Prabhavathi S. N. , Rajkumar H. Garampalli

Page No: 9-23

Abstract
Piper nigrum (black pepper) is a globally important spice with well-documented health benefits; however, comparative studies involving indigenous farmers’ varieties, such as Adi pepper (P. relictum), remain limited. This study compared the proximate composition, piperine content (determined by UV–Visible spectrophotometry and HPLC at 343nm), essential oil profiles (analyzed by GC-MS), and antibacterial activity of Adi pepper and P. nigrum. Adi pepper had higher moisture (14.10±0.16%), crude fat (11.25±0.12%), total ash (4.3±0.14%), crude protein (14.66±0.33%), and calorific value (349.14±0.61 kcal/100 g) while P. nigrum showed greater crude fiber (9.24±0.28%) and total carbohydrate content (54.26±0.45%). Higher piperine content was observed in P. nigrum (4.94 ± 0.01% by UV–Vis; 4.71±0.03% w/w by HPLC) compared to Adi pepper.GC-MS analysis showed Adi pepper oil mainly contains caryophyllene and α-phellandrene; P. nigrum oil was sesquiterpene-rich, led by caryophyllene and β-bisabolene. Both showed antibacterial activity except against Escherichia coli, with highest efficacy against Staphylococcus aureus by disc diffusion (13.33 ± 0.33 mm zone of inhibition) and lowest MIC (6.25 mg/mL). These findings reveal distinct phytoconstituents and comparable antimicrobial activity in Adi pepper and P. nigrum.

Authors
Shalini M. J.: Research Scholar, Department of Studies in Botany, University of Mysore, Manasagangotri, Mysuru, Karnataka,
Komala M.: Professor and Chairperson, Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysuru, Karnataka
Prabhavathi S. N. : Research Scholar, Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysuru, Karnataka
Rajkumar H. Garampalli: Professor, Department of Studies in Botany, University of Mysore, Manasagangotri, Mysuru, Karnataka,
 

DOI: https://doi.org/10.32381/JPSR.2026.42.01.2