Antifungal and antioxidant pyrrole derivative from Piper pedicellatum

• Published in: Natural product communications Vol. 8; no. 10; p. 1451
• Main Authors: Tamuly, Chandan, Dutta, Partha P, Bordoloi, Manobjyoti, Bora, Jayanta
• Format: Journal Article
• Language: English
• Published: United States 01-10-2013
• Subjects: Antifungal Agents - isolation & purification; Antioxidants - isolation & purification; Microbial Sensitivity Tests; Molecular Structure; Piper - chemistry; Pyrroles - chemistry; Pyrroles - isolation & purification
• ISSN: 1934-578X
• DOI: 10.1177/1934578X1300801029

In continuation of our search for efficient pest control natural products from the flora of the South Eastern Sub-Himalayan biodiversity region, we have investigated wild edible Piper pedicellatum C. DC (Piperaceae) from Arunachal Pradesh, India against five important plant pathogenic fungi through an activity guided method, and a new compound, pedicellamide, was isolated. The structure was determined on the basis of extensive spectroscopic studies and confirmed by X-ray crystallography. The compound exhibited antifungal activities against the phytopathogenic fungal organisms Rhizoctonia solani (MIC 38.4 +/- 1.6 microg/mL), Fusarium oxysporum (MIC 29.7 +/- 0.8 microg/mL), Aspergillus niger (MIC 48.6 +/- 0.7 microg/mL), Puccinia gramini (MIC 46.8 +/- 1.4 microg/mL) and Curvularia lunata (MIC 49.1 +/- 0.1 microg/mL). Additionally, the antioxidant potential of the compound was estimated by DPPH, ABTS and FRAP assay and found to be 2.87 +/- 0.20, 2.19 +/- 0.13 and 3.96 +/- 0.17 VCEAC (microM/g), respectively.