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Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum).
J Agric Food Chem. 2009 Jun 24; 57(12):5358-64.JA

Abstract

Essential oil and oleoresins (ethanol and ethyl acetate) of Piper nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. beta-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), beta-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gallate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2'-diphenyl-1-picrylhydrazyl radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Kapoor IP
Chemistry Department, DDU Gorakhpur University, Gorakhpur, India.
Singh B
No affiliation info available
Singh G
No affiliation info available
De Heluani CS
No affiliation info available
De Lampasona MP
No affiliation info available
Catalan CA
No affiliation info available

MeSH

AntioxidantsGas Chromatography-Mass SpectrometryOils, VolatilePiper nigrumPlant Extracts

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19456163

Citation

Kapoor, I P S., et al. "Chemistry and in Vitro Antioxidant Activity of Volatile Oil and Oleoresins of Black Pepper (Piper Nigrum)." Journal of Agricultural and Food Chemistry, vol. 57, no. 12, 2009, pp. 5358-64.
Kapoor IP, Singh B, Singh G, et al. Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum). J Agric Food Chem. 2009;57(12):5358-64.
Kapoor, I. P., Singh, B., Singh, G., De Heluani, C. S., De Lampasona, M. P., & Catalan, C. A. (2009). Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum). Journal of Agricultural and Food Chemistry, 57(12), 5358-64. https://doi.org/10.1021/jf900642x
Kapoor IP, et al. Chemistry and in Vitro Antioxidant Activity of Volatile Oil and Oleoresins of Black Pepper (Piper Nigrum). J Agric Food Chem. 2009 Jun 24;57(12):5358-64. PubMed PMID: 19456163.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum). AU - Kapoor,I P S, AU - Singh,Bandana, AU - Singh,Gurdip, AU - De Heluani,Carola S, AU - De Lampasona,M P, AU - Catalan,Cesar A N, PY - 2009/5/22/entrez PY - 2009/5/22/pubmed PY - 2009/9/11/medline SP - 5358 EP - 64 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 12 N2 - Essential oil and oleoresins (ethanol and ethyl acetate) of Piper nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. beta-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), beta-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gallate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2'-diphenyl-1-picrylhydrazyl radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19456163/Chemistry_and_in_vitro_antioxidant_activity_of_volatile_oil_and_oleoresins_of_black_pepper__Piper_nigrum__ L2 - https://doi.org/10.1021/jf900642x DB - PRIME DP - Unbound Medicine ER -