Phytochemical screening antioxidant and anti–bacterial activity of piper longum

Fruit extract of Piper longum (Pipericeae) are used in India for reducing oxidative stress and also for its anti-bacterial activity. The objective of this study is to investigate the phytochemical constituents. Phytochemical screening of Piper longum fruit powder in different organic solvent revealed the presence of alkaloids, tannins, flavonoids. Antioxidant activities were evaluated by using In-vitro antioxidant assay models like phospho-molybdenum and reducing power assay. Anti-bacterial activity was evaluated using streptomycin as a standard against E.coli ATCC (LB M1655) to find MIC value of crude extract. The ethanolic extract showed maximum anti-bacterial activity. The percentage of antioxidant activity by phospho-molybdenum assay was in the order acetone>ethanol> water> petroleum ether. The results obtained in this study showed that the fruits of Piper longum have antioxidative and anti-bacterial properties which provide a basis for the traditional use of the plant. The maximum values of both antioxidative and anti-bacterial activity and was found to be 300 µg/mL (acetone extract) and 200 µg/mL (ethanol extract) respectively.