EXTRACTION OF PIPERINE FROM BLACK PEPPER

Synomym                    :Pepper

Biological source         :It is obtained from dried unripe fruits of ‘Piper nigrum’ belonging  to family ‘Piperaceae’.

Chemical constituents:

                                    It consists        *Piperine (5-9%)

                                                            *Volatile oil (1-2.5%)

                                                            *Pungent resin (6.0%)

                                                            *Pipreidine and starch (30%)

The volatile oil contains L-phellandrene and carophyllene.

USES:

Fruits are used as * Aromatic

·         Stimulant

·         Stomachic

·         Carminative and

·         Condiment

       * the oil used as spice,due to its pungent taste.

IDENTIFICATION TESTS:

S.NO	EXPERIMENT	OBSERVATION	INFERENCE
1.	WAGENER’S TEST: To the alkaline medium sample wagner’s reagent was added.	Bluish needle crystals were observed.	Presence of piperine was observed.
2.	To the given sample  concentrared sulphuric acid was added.	Red colour was pbserved.	Presence of piperene was confiremed.
3.	PLATINUM CHLORIDE TEST: To the given sample 0.5% w/v platinum chloride was added.	Instant orange red colouration which upon standing gives needle of crystals piperine.	Presence of piperine was confirmed.

                                    Percentage yield =0.04/20*100                           

                                                              =0.2%

REQURIMENTS:

APPARATUS:

                                    *Soxhlet apparatus

                                    *Round bottom flask

                                    *Beaker

                                    *Glassrod

CHEMICALS:

                                    *Black pepper

                                    *Ethanol

                                    *10%Alcholic Potassium Hydroxide

PROCEDURE;

10gm of powdered black pepper was taken accurately taken in round botommed flask.

To it 250ml of ethanol was added and extracted by solution for 3 hrs.

To the cooled extract was filtered.if necessary.

It was then concentrated to 1/3^rd volume at a temperature not necessary exceeding 60Oc.

To that concentrated solution 10% alcoholic potassium hydroxide was added slowly with through stirring and filtered.

To the filtered alcoholic extract was kept overnight for separation of piperine crystals.

The crystals were purified and the percentage yield was calculated on air dry

REFERENCE VALUES:

            The approximate yield of Piperine was found to be 2.5%W/V

            Melting point of performed piperine crystals should be in between 130-135Oc.

REPORT:

            Yellow needle shaped crystals was isolated from black pepper and percentage yield was found to be 0.2%.

            Various chemical tests for piperine was performed and reported.