A Review on Different Sources of <i>Piper nigrum</i> L. Adulterants

Thakur, Rinky; Meena, Ajay Kumar; Dixit, Amit Kumar; Joshi, Suma

doi:10.5958/0974-360x.2018.00766.7

Cited by 5 publications

(3 citation statements)

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“…In the present work, it is observed that the ingredients of sample A have the effect of lowering the thermal diffusivity of the base oil (sample B). In Ayurveda literature the black pepper present in sample A is categorised as a spice with ‘hot potency’ ( Ushna Veerya ) [ 27 ]. This property can effectively be used for keeping the body temperature at a higher level.…”

Section: Resultsmentioning

confidence: 99%

Acclimatization through thermal diffusivity tuning of coconut oil – A mode mismatched dual-beam thermal lens study

Raj

Swapna

2022

Journal of Ayurveda and Integrative Medicine

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Background Ayurvedic medicinal oils traditionally prepared by blending herbal extracts in different compositions are commonly used for treatment and improving health. The estimation of the thermal properties of medicinal oils is essential for practical applications. Objective The present work aims to expound the ability of medicinal oils for the acclimatization of body temperature by determining its thermal diffusivity and thereby providing a validation to the traditional knowledge. Materials and methods The medicinal oils are prepared by incorporating black pepper ( Piper nigrum ), aloe vera ( Aloe barbadensis ), hibiscus bud ( Hibiscus rosa-sinensis ) and Ocimum sanctum in coconut oil base. The samples are subjected to thermal diffusivity study using the mode-mismatched dual-beam thermal lens technique. Results The study reveals that the incorporation of black pepper ( Piper nigrum ), having hot potency ( Ushna veerya ), to the base fluid lowers the thermal diffusivity value, suggesting its potential in heat-trapping. The addition of aloe vera ( Aloe barbadensis ), hibiscus bud (Hibiscus rosa-sinensis ), and O. sanctum dissipates heat energy quickly, thus increases the thermal diffusivity of coconut oil revealing a cold potency ( Sheeta veerya ). The study provides a validation for traditional knowledge and delineates the possiblity of thermal diffusivity tuning of the base fluids. Conclusion The thermal diffusivity tuning through incorporation of herbal extracts can effectively be used to acclimatize the human body temperature with the surroundings. A higher thermal diffusivity value induces a cooling effect and the lower value causes heating effect. This, opens up the possibility of using thermally tuned oils depending on climate and geographical location.

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Section: Resultsmentioning

confidence: 99%

Acclimatization through thermal diffusivity tuning of coconut oil – A mode mismatched dual-beam thermal lens study

Raj

Swapna

2022

Journal of Ayurveda and Integrative Medicine

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“…It pacified Kapha and Vata dosha. It is beneficial in Jwara (fever), Swasa (Respiratory disorders), Hridroga (Cardiac disorders), Krimi (Intestinal worm) etc (32).…”

Section: Discussionmentioning

confidence: 99%

Development of standard manufacturing process of Tryushanadya Lauha – An organo-metalic preparation

Swer,

Wanjari,

Rathi

et al. 2024

IJAM

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Tryushanadya Lauha (TL) is one of the herbo-mineral formulations in many Ayurvedic texts. Tryushanadya Lauha consists Loha Bhasma and Tryushana, which includes Pippali (Piper longum Linn), Maricha (Piper nigrum Linn), and Shunti (Zingiber officinale Roscoe), Cavya (Piper chaba Hunter), Citraka (Plumbago zeylanica Linn), Bakuchi (Psoralea Corylifolia Linn), and Lavana (salt), which includes Saindhava (Sodium chloride), Aubhida (sodium carbonate), Vida (Ammonium chloride), and Sauvarchala (Sodium sulphate). This study is an effort to develop the standard operating process for manufacturing of Loha Bhasma and Tryushanadya Lauha. As per the reference of Rasatarangini, Loha Bhasma (incinerated ash of iron) was prepared in three batches. The processing of Loha Bhasma (ash of iron) was performed by adopting, Shodhana (purification), a special heating process and Marana (incineration). For the process of Levigation decoction of Triphala was used. Puta (heating process) was given in Electric Muffle Furnace at a temperature of 500 0C. The percentage of loss was 49.9% after purification. During Loha Bhasma (incinerated ash of iron) preparation 14.7%loss and 85.3% gain were observed. This Loha Bhasma was used for the preparation of TL. During TL preparation, 0.6% loss was observed & 99.3% was obtained. This study will give the direction for the standard manufacturing process of Loha Bhasma (incinerated ash of iron) and Tryushanadya Lauha.

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“…Pepper contains volatile oil about 0.4 -7%, which contributes to the aroma and spicy taste of pepper. The most active compound in pepper is piperine which is about 2 -9% from pepper plants 2,3 . Ethnopharmacologically, pepper has been used by Chinese and Indian people to overcome various kinds of diseases; pain, fever, influenza, migraine headaches, increase appetite and facilitate blood flow [4][5][6][7] .…”

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confidence: 99%

Improving Dissolution Rate of Piperine by Multicomponent Crystal Formation with Saccharin

Zaini¹,

Riska²,

Oktavia³

et al. 2020

Rese. Jour. of Pharm. and Technol.

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Piperine, a secondary metabolite of Piper nigrum L., has been known for its pharmacological activities. However, the use of piperine is still limited due to the low solubility in water. The aim of this study was to improve the physicochemical properties of piperine by preparing into multicomponent crystal (MC) using saccharin by solvent evaporation method, and ethanol was used as the solvent. The intact materials and MC were characterized by several solid-state instruments. The amount of dissolved piperine was determined by High Performance of Liquid Chromatography (HPLC) using acetonitrile: water (90:10) as the mobile phase. Both morphology of intact piperine and MC showed irregular crystals. The diffractogram showed that MC had new and specific peaks at 2Ɵ: 12.91, 15.04, 19.54 and 22.40. The thermogram presented melting point for intact piperine, saccharin and MC which were 132.81°C, 230.02°C, 197.09°C, respectively. The infra-red spectrum showed no significant shift of MC which indicated no chemical interaction between piperine and saccharin. The dissolution study pointed higher amount of piperine dissolved in 0.1 N HCl with addition of 0.5% sodium lauryl sulphate. The dissolution piperine in MC after 60 minutes was 81.29±5.91%, while intact piperine was 44.78±1.89%. In conclusion, the formation of multicomponent crystal of piperine-saccharin was able to increase the dissolution of piperine.

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A Review on Different Sources of Piper nigrum L. Adulterants

Cited by 5 publications

References 0 publications

Acclimatization through thermal diffusivity tuning of coconut oil – A mode mismatched dual-beam thermal lens study

Acclimatization through thermal diffusivity tuning of coconut oil – A mode mismatched dual-beam thermal lens study

Development of standard manufacturing process of Tryushanadya Lauha – An organo-metalic preparation

Improving Dissolution Rate of Piperine by Multicomponent Crystal Formation with Saccharin

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