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Extraction Chromatographic Isolation and Structural Characterization of Bio-active Compounds from Piper and Their Application to Plant Diseases.

Dr. Kartik Chandra Saha
Professor
Department of Physics and Chemistry, BAU, Mymensingh-2202.

Dr. Hari pada Seal
Professor
Department of Physics and Chemistry, BAU, Mymensingh-2202

Abstract/ Executive Summary:

Chemical investigation on black pepper fruits was carried out in the Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh, during July 2009 to June 2011. Piperine was extracted, isolated from Black pepper (piper nigrum) and identified by TLC. Piperine an alkaloid was isolated by column chromatography which may be responsible for the pungency of black pepper. The aim of this study was to extract, isolate and characterize the structure of Piperine by the help of IR, NMR and mass spectrometric analysis. After recrystallization of the isolate with benzene and chloroform (7:1) to give pale yellow crystals of m. p. 128-129°C (reported 130°C). The IR, 1H NMR and mass spectra of the pure crystalline compound (A2) were recorded. The mass spectra of the compound (A2) showed molecular ion M + 284.5 which was similar to that of piperine (mol. Wt. 285).

Keywords: Pepper, Diseases, fruits,

Location: Department of Physics and Chemistry, BAU

Start Date: 01-07-2009

End Date: 30-06-2011

Program Area: Pest Management

Commodity:

Objectives:

1. Extraction, thin layer and column chromatographic separation of compounds present in medicinal plants pepper and neem. 2. Structural characterization of bioactive compounds and their selection against bacterial and fungal diseases of plants. 3. Application of the active compound/compounds against the fungus and bacteria responsible for plant diseases.

Methodology:

Black pepper corns are not produced in considerable amount in our country. It is available in local market. Therefore we will collect Black Pepper from local market. Neem leaves are available in all over the country and also in BAU campus. The experimental techniques will be performed with the following way. a. Solvent extraction; b. Thin layer chromatography; c. column chromatography; d. Spectroscopic identification and estimation; etc. To identify different separated pure compounds and elucidate their structure by spectroscopic method IR (Infra red). NMR (nuclear magnetic Resonance) and mass spectrometry will be employed. These are available in BCSIR laboratories, Dhaka.

Source of Information: Bangladesh Agricultural University Research Progress, Volume-22, 2011. Proceedings of the workshop of BAU Research Progress, 02-03 April 2012.

Article Link (Online Journal):

Funding Source:

1.	Budget: 240000

Total Budget (Tk.) : 240000

Achievement/Findings:

The active compound/compounds against the fungus and bacteria responsible for plant diseases. Chemical investigation on black pepper fruits was carried out in the Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh, during July 2009 to June 2011. Piperine was extracted, isolated from Black pepper (piper nigrum) and identified by TLC. Piperine an alkaloid was isolated by column chromatography which may be responsible for the pungency of black pepper.

Knowledge Management: Report/Proceedings