*2.7.1 Bioactive compounds*

Black pepper is composed of carbohydrate, proteins, fibers, fats, minerals, and aromatic phytochemicals. Among the phytochemicals piperine is the major bioactive compound that gives the pungent flavor to black pepper [150]. Other volatile flavor compounds in black pepper are terpenes, *α*- and *β*-pinene, myrcene, *α*-phellandrene, limonene, linalool, methyl propanal, methylbutanal, butyric acid, methylpyrazine and methoxypyrazines [150–153].

### *2.7.2 Antioxidant activity*

It is evident from earlier research investigations that piperine from black pepper exhibited antioxidant potential and reduce lipid peroxidation [150, 151]. and *in vitro* study demonstrated that the antioxidant potential of piperine could be resulted by trapping superoxide and hydroxyl free radicals, retarding lipid peroxidation, and inhibiting human lipoxygenase activities [151]. Piperine acted as potent antioxidant by reducing thiobarbituric acid-reactive substances and maintaining superoxide dismutase, catalase, glutathione peroxidase, glutathione- S-transferase, and glutathione levels [153].
