RESUMO
Piperine is the naturally occurring alkaloid that gives the spice, black pepper its characteristic biting taste. Piperine is extracted from Piper nigrum, Linn. It is medicinally used as Anti-inflammatory, Anti-malarial, Cure for Stomach Ache, Weight Loss, Anti-leukemia, Fever prevention/reducer, Treatment for Snake Venom Poisoning and Anti-epileptic. Recent medical studies have shown piperine to be very helpful in increasing the absorption of certain vitamins such as Selenium, Vitamin B and Beta-Carotene. Piperine apparently has the ability to increase thermogenesis.Hence, Extraction and Standardization of piperine is performed. In Standardization, Solubility, Total ash content, Acid insoluble ash thin layer chromatography, Ultra-violet Spectroscopy, High Performance Liquid Chromatography were performed.Piperine was extracted successfully, it was found to be soluble in ethanol and chloroform. Total ash content and acid insoluble content was found to be 1%w/w and 0.5%w/w respectively. The Rf value was found to 0.55 and 0.33 for TLC .For UV the λmax was found to be 360nm and the absorbance observed was 2.65. HPLC results showed that the λmax was found to be 343nm. The melting point of piperine was found to be 125°C.