A comparative study on the nutritional profile, antioxidant potential, bioactive compounds, and therapeutic benefits of Piper chaba Hunt. and refined Piper nigrum L.

This study examines the proximate composition, mineral content, vitamin C, antioxidant activity, flavonoid content, and pharmacological properties of one of the locally traded species Piper chaba Hunt. with one of the most extensively traded species Piper nigrum L. While both species are integral to traditional medicine and culinary use, their comparative evaluation remains limited. Our findings reveal significant distinctions in their phytochemical profiles and biological properties, underlining their potential for various therapeutic applications. The proximate composition analysis shows that P. chaba has a higher carbohydrate content (75.746 %), contributing to its significant energy value, while processed P. nigrum is richer in protein, which may support gut health and growth. Mineral analysis reveals that refined P. nigrum is notably higher in iron (542.666 mg/kg) compared to P. chaba (210 mg/kg), with P. nigrum containing more potassium, calcium, and magnesium, which play vital roles in electrolyte balance and enzyme functions. Vitamin C content, measured by the iodometric method, shows that P. chaba contains almost double the vitamin C of P. nigrum (0.88 g/gm vs. 0.45 g/gm). Inhibition of oxidation activity, evaluated through DPPH scavenging assays, demonstrates potent activity in both extracts, with P. chaba showing 95.96 % scavenging at 800 µg/mL. Flavonoid and phenolic content analyses indicate significant levels of these compounds, with higher total phenolic content in P. nigrum (85.3 mg QE/g). HPLC-DAD analysis identifies key phytochemicals, including high levels of kaempferol (106.09 mg/100 g) in P. chaba and catechin hydrate (51.56 mg/100 g) in P. nigrum which are significant antioxidant component. Both plants exhibit moderate α-amylase inhibitory activity (43.55 ± o.51 % and 41.41 ± 0.51 %) and significant pancreatic lipase inhibition, with P. chaba showing stronger lipase inhibition (57.07 ± 0.3 %). These findings highlight their potential as natural sources for managing carbohydrate and fat digestion.