Hydroxyl-Amide Alkaloids from Pepper Roots: Potential Sources of Natural Antioxidants and Tyrosinase Inhibitors

• DOI: 10.1021/acs.jafc.4c03650
• Publication Date: 2024-08-08T20:02:36Z
• Authors: Zhi-Yong Xu; Zixia Hu; Chang-Sheng La; Ning-Ning Du; Ming Bai; Jinle Hao; Bin Lin; Xiao-Xiao Huang; Shao-Jiang Song
• Keywords: Piperine; Amide

Pepper (Piper nigrum L.) is a widely used spice plant known for its fruits and roots, which serve as flavor enhancers in culinary applications hold significant economic value. Despite the popularity of pepper fruits, their roots remain relatively understudied, with limited research conducted on bioactive components. This study focused discovering separating primary amide alkaloids found roots. The process involved using antioxidant activity crude fractions Global Natural Products Social Molecular Networking analysis platform. led to discovery 23 previously unknown hydroxyl-amide alkaloids. Notably, compounds 11, 12, 14 showed excellent activity, while compound 11 exhibited inhibitory effects mushroom tyrosinase. Theoretical exploration enzyme−ligand interactions was through molecular docking dynamics simulation. findings this highlight potential products natural food preservatives pharmaceutical cosmetic industries.