caa a22 4500 606243380 CHVBK 20210128101324.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9239-2 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9239-2 Synthesising a novel derivatives of piperine from black pepper ( Piper nigrum L.) [Elektronische Daten] [Dara Aziz, Jawameer Hama, Sarwar Alam] Black pepper (Piper nigrum L.) has gained a global consideration because of its volume in the spice industry. This plant has shown great potential for having medical applications and novel biologically active compounds. In black pepper, natural lipophilic amide piperine was isolated. Piperine was isolated from the fruit using glacial acetic acid as solvent. After isolation and characterization of piperine were done, then it is used to prepare new and novel derivatives of piperine through the experimental procedure. The derivatives of piperine were synthesized by condensation of piperic acid with different substituted aromatic amines, to make a new derivative of piperine, such as ((2E, 4E)-5-(1,3-benzodioxol-5-yl)-N-(1,3-benzothiazol-2-yl)penta-2,4-dienamide) and a novel derivative ((2E, 4E)-5-(1,3-benzodioxol-5-yl)-N-(1,3-benzothiazol-2-yl)penta-2,4-dienehydrazide). The structure of piperine and the derivatives were elucidated through a combination of spectrometric techniques, including ultraviolet spectrophotometer, Mass spectrometry Fourier transform infrared spectroscopy, proton nuclear magnetic resonance. Springer Science+Business Media New York, 2015 Black pepper ( Piper nigrum L.) nationallicence Piperine nationallicence Structure elucidation nationallicence Derivatives of piperine nationallicence Aziz Dara Chemistry Department, Faculty of Science, University of Raparin, Rania, Kurdistan Region, Iraq aut Hama Jawameer Chemistry Department, Faculty of Science, University of Raparin, Rania, Kurdistan Region, Iraq aut Alam Sarwar Department of Chemistry, Faculty of Science, Jamia Hamdard (Hamdard University), 110 062, New Delhi, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 324-331 2193-4126 9:3<324 2015 9 11694 https://doi.org/10.1007/s11694-015-9239-2 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9239-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Aziz Dara Chemistry Department, Faculty of Science, University of Raparin, Rania, Kurdistan Region, Iraq aut NATIONALLICENCE 700 1- Hama Jawameer Chemistry Department, Faculty of Science, University of Raparin, Rania, Kurdistan Region, Iraq aut NATIONALLICENCE 700 1- Alam Sarwar Department of Chemistry, Faculty of Science, Jamia Hamdard (Hamdard University), 110 062, New Delhi, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 324-331 2193-4126 9:3<324 2015 9 11694