Volatiles of Black Pepper Fruits (Piper nigrum L.)

被引：65

作者：

Dosoky, Noura S. ^{[1
]}

Satyal, Prabodh ^{[1
]}

Barata, Luccas M. ^{[2
]}

da Silva, Joyce Kelly R. ^{[2
]}

Setzer, William N. ^{[1
,3
]}

机构：

[1] Aromat Plant Res Ctr, Suite 100, Lehi, UT 84043 USA

[2] Univ Fed Para, Programa Posgrad Biotecnol, BR-66075110 Belem, PA, Brazil

[3] Univ Alabama Huntsville, Dept Chem, Huntsville, AL 35899 USA

来源：

MOLECULES | 2019年 / 24卷 / 23期

关键词：

Piper nigrum; black pepper; essential oil composition; cluster analysis; ESSENTIAL OIL COMPOSITION; 4 MAJOR CULTIVARS; VITRO ANTIOXIDANT ACTIVITY; GC-MS; EXTRACTION;

D O I：

10.3390/molecules24234244

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Black pepper (Piper nigrum) is historically one of the most important spices and herbal medicines, and is now cultivated in tropical regions worldwide. The essential oil of black pepper fruits has shown a myriad of biological activities and is a commercially important commodity. In this work, five black pepper essential oils from eastern coastal region of Madagascar and six black pepper essential oils from the Amazon region of Brazil were obtained by hydrodistillation and analyzed by gas chromatography-mass spectrometry. The major components of the essential oils were alpha-pinene, sabinene, beta-pinene, delta-3-carene, limonene, and beta-caryophyllene. A comparison of the Madagascar and Brazilian essential oils with black pepper essential oils from various geographical regions reported in the literature was carried out. A hierarchical cluster analysis using the data obtained in this study and those reported in the literature revealed four clearly defined clusters based on the relative concentrations of the major components.

引用

页数：13

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