Quantitative estimation of piperine in piper nigrum and piper longum using high performance thin layer chromatography.

Piperine, a characterizing compound present in fruits of Piper nigrum and Piper longum used as bioavailability enhancer. Ingredients of antioxidant, anti-inflammatory activity has been extracted using soxhlet and supercritical fluid extraction technique. It was isolated using column chromatography. Characterization of compound was done by spectroscopic technique. A simple, rapid, accurate and specific HPTLC method developed and validated. The method proposed can be used for the routine analysis of both P.nigrum and P.longum fruit material and its formulations.