Chemical Composition Analysis and in Vitro Antioxidant Activity Study of Piper longum L. Fruit Spike Extract

DOI

10.2991/978-94-6463-829-5_23How to use a DOI?

Keywords

Piper longum L; Antioxidant capacity; Chemical Composition Analysis

Abstract

This study systematically investigated the chemical composition and in vitro antioxidant activity of Piper longum L. fruit spike extracts through gradient solvent extraction (ethanol, petroleum ether, ethyl acetate, n-butanol). Results demonstrated that the ethyl acetate extract exhibited the highest yield (4.99%) and superior antioxidant performance. At 75 mg/mL, it showed 89.7% superoxide dismutase (SOD) inhibition (half-maximal effective concentration, EC50 = 12.3 mg/mL), 2.4-fold higher total antioxidant capacity (T-AOC) than the ethanol extract, and dose-dependent activation of catalase (CAT) activity within 18.75–75 mg/mL. Glutathione-related assays revealed a reduced glutathione (GSH) content of 210 mg at 75 mg/mL and significantly enhanced glutathione peroxidase (GSH-PX) activity compared to other solvents. UPLC-Q-TOF-MS/MS analysis with dual ionization modes identified 36 compounds, predominantly flavonoids and phenolic acids. The ethyl acetate fraction was enriched with medium-polarity bioactive components, while n-butanol extracts primarily contained flavonoid glycosides. The antioxidant mechanism involved synergistic actions of free radical scavenging, redox enzyme modulation, and glutathione system enhancement, confirming the ethyl acetate fraction as a high-potential source of natural antioxidants. These findings provide a theoretical foundation for developing functional foods from P. longum, thought further research on in vivo metabolism and component interactions is required to validate translational applications.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Jiexing Guo
AU  - Siqi Deng
AU  - Ningling Han
AU  - Liying Wang
PY  - 2025
DA  - 2025/08/28
TI  - Chemical Composition Analysis and in Vitro Antioxidant Activity Study of Piper longum L. Fruit Spike Extract
BT  - Proceedings of the 2025 International Conference on Chemical Engineering and Biological Science (CEBS 2025)
PB  - Atlantis Press
SP  - 218
EP  - 233
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-829-5_23
DO  - 10.2991/978-94-6463-829-5_23
ID  - Guo2025
ER  -