Antioxidant, Antibacterial and Antifungal Properties of Black Pepper Essential Oil (Piper nigrum Linn) and Molecular Docking and Pharmacokinetic Studies of Its' Major Component

The present study aimed to investigate chemical composition of essential oil (EO) from black pepper extract through steam distillation and evaluate by GCMS with In vitro antimicrobial and antioxidant activities and In silico studies. In total, thirteen volatile compounds identified by GCMS analysis. Among them, main components are d-norandrostane (14.874%), Valencene (13.297%), 1H-3a-7-Methanoazulene octahydro-1,9,9-trimethyl-4-methylene-(11.591%), (-)- spathulenol (8.193%), aromandendrene (8.398%), and naphthalenedecahydro-4a-methyl-1-methylene-7-(1-methylethylidene) (7.794%). The EO extracted from black pepper, displayed moderate antibacterial activity against ten bacterial strains (two and eight numbers of Gram-positive and Gram-negative, respectively) compared with Ceftriaxone as standard. In case of antifungal study, the EO exhibited a greater zone of inhibition with 13.7 +/- 1.5mm against Trichodermal harzianum, compare to Amphotericin B as standard (11.7 +/- 1.5mm). The results of antioxidant efficacy of extracted EO revealed good activity with IC50 value 35.83 +/- 2.92 mu g/mL as compared to standard ascorbic acid (27.34 +/- 1.86 mu g/mL). In silico studies satisfy the experimental values.