Ethanolic extracts from black (Piper nigrum L.) and cubeb pepper (Piper cubeba L.) fruits available in Serbia: Comparative study regarding phytochemical properties, antimicrobial and antioxidant activities

Abstract

The present study aimed to compare phytochemical properties (total extractive matter, phenolic, flavonoids, and mineral content), antimicrobial and antioxidant activities of black pepper fruits' ethanolic extract (BPFEE), and cubeb pepper fruits' ethanolic extract (CPFEE). The extracts were prepared by reflux extraction under identical conditions (solvomodule 1:10 m/v, 2 h at boiling point). BPFEE had higher total phenolic and flavonoids content, lower total extractive matter and better antioxidant activity than CPFEE. Among the macroelements, the highest presence of Na was detected in both extracts in similar amounts. BPFEE contained higher amounts of K, Ca, P and Mg. Amongst the microelements, Cu and Li were detected in both extracts in similar amounts. However, BPFEE contained higher amounts of Zn, but lower amount of Fe, compared to CPFEE. The antimicrobial activity was tested against Bacillus cereus, Salmonella spp. and Candida albicans, pairs of reference strains and isolates. CPFEE resulted as a better bacteriostatic and anticandidal agent. These results are valuable in promoting further progress, development and production regarding the aromatic plant industry, pharmaceutical and food industry.