Effect of other spices in the extraction of piperine from Piper nigrum in rasam formulation

Abstract

Rasam is a South Indian traditional spice soup. Different types of rasamare made with spices in which their number, quantity and processes are different. Our earlier studies have standardized the ingredients used, their quantity, and process involved in the preparation of rasam. Traditional functional foods can maintain a healthy state of the body, prevent diseases, improve quality of life and thereby reducing healthcare cost. Rasamis a traditional functional food as the ingredients used in its preparation are medicinally used forvarious ailments. In view of all the above facts, the current research work was envisaged to study the effects of other spices (tamarind and cumin) in the extraction of piperine from Piper nigrum during the preparation process of rasam. Powdered black pepper was extracted with distilled water, cumin water and tamarind water to yield S1, S2 and S3 respectively. The ethereal layer of S1, S2 and S3 was subjected to HPTLC studies for the quantification of piperine. The piperine content in S1, S2 and S3 was found to be 0.002, 0.004 and 0.005 %w/w respectively. The concentration of piperine was in the order of S1>S2>S3. It is clear that the acidic pH of tamarind and cumin water were responsible for the higher extraction of piperine from black pepper. The processing of rasam traditionally involves heating black pepper in tamarind water and the current study proves the scientific fact that more piperine will be extracted with tamarind water rather than water.