Evaluation of Phytochemical Profile and In Vitro Antioxidant, Anti-bacterial and Anti-inflammatory activity of Piper schmidtii Hook. fil. A Wild Edible Fruit

Aim: The present study aims at screening the phytochemical components and evaluates antioxidant, anti-bacterial, anti-inflammatory activity of fruit Piper schmidtii, an endemic plant species from Nilgiris, Tamil Nadu. Materials Method: different polar solvents such as petroleum ether, chloroform, ethyl acetate, methanol, water were used extraction was carried out using soxhlet apparatus. extracts screened for qualitative quantitative analysis. P. schmidtii also subjected to in vitro-antioxidant by DPPH assay, Phosphomolybdenum Ferric reducing antioxidant power (FRAP), superoxide radical scavenging activity, assay. Results: Among all extracts, methanol extract exhibited maximum amount phenolics (731.91 mg GAE/g extract), tannin (726.6 milligrams Gallic acid equivalent/g acetate depicted quantity flavonoids (698.17 QE/g extract). Methanol revealed higher assays with IC50 values 15.19 μg/ml (DPPH), 135.67 AAE/g (Phosphomolybdenum assay), 380.98 mM Fe/mg 60.94% (Superoxide) extract, respectively. Further anti-bacterial that shows highest inhibitory against tested bacterial pathogens. showed high degree inhibition (71.24%) Conclusion: Thus, result support is a potential source natural can inhibit growth subside inflammation.