Antioxidant, Antibacterial and Antifungal Properties of Black Pepper Essential Oil (Piper nigrum Linn) and Molecular Docking and Pharmacokinetic Studies of Its’ Major Component

The present study aimed to investigate chemical composition of essential oil (EO) from black pepper extract through steam distillation and evaluate by GCMS with in vitro antimicrobial antioxidant activities silico studies. In total, thirteen volatile compounds identified analysis. Among them, main components are d-norandrostane (14.874%), Valencene (13.297%), 1H-3a-7-Methanoazulene octahydro-1,9,9-trimethyl-4-methylene- (11.591%), (-)-spathulenol (8.193%), aromandendrene (8.398%), naphthalenedecahydro-4a-methyl-1-methylene-7-(1-methylethylidene) (7.794%). EO extracted pepper, displayed moderate antibacterial activity against ten bacterial strains (two eight numbers Gram-positive Gram-negative, respectively) compared Ceftriaxone as standard. case antifungal study, the exhibited a greater zone inhibition 13.7±1.5 mm Trichodermal harzianum, compare Amphotericin B standard (11.7±1.5 mm). results efficacy revealed good IC50 value 35.83±2.92 μg/mL ascorbic acid (27.34±1.86 μg/mL). studies satisfy experimental values.