A Comprehensive Study of Piper chaba (Chui jhal): Phytochemistry and Antioxidant Effects

Piper chaba, a valuable medicinal plant from the family Piperaceae is widely cultivated for its use in traditional medicine and as a spice. This study aimed to evaluate the phytochemical composition and antioxidant potential of Piper chaba. Phytochemical analysis was conducted using standard chemical reaction methods, and antioxidant activity was assessed through the free radical scavenging assay. The phytochemical screening revealed the presence of alkaloids, carbohydrates, flavonoids, glycosides, resin, steroids, terpenoids, and tannin in Piper chaba. The presence of flavonoids indicates significant antioxidant potential. By using the DPPH scavenging method, the plant showed an IC50 value of 5.81. Further analysis is required to identify the potentiality of the plant in various areas.