Analysis of chemical components and biological activities of essential oils from black and white pepper (Piper nigrum L.) in five provinces of southern China

The chemical composition and antioxidant and antifungal activities of hydro-distilled essential oils (EOs) in black and white Piper nigrum L were evaluated in the present study. Hydro-distilled EOs obtained from black and white P. nigrum L from five areas of China was analyzed by gas chromatography-mass spectrometry (GC-MS). Nineteen compounds were identified, accounting for 98.20-99.35% of the oils. Chemical variation in the oils was estimated using systematic cluster analysis and principal component analysis. Moreover, antioxidant activity was determined by DPPH and ARTS radical cation scavenging assay, ferric reducing power assay, and ferric ion chelating activity assay, scavenging superoxide anion free radical activity assay and antifungal activity were assessed by micro-well dilution assay. Our results suggest that the region of origin greatly influences the pepper's chemical composition and bioactivities, which might support the development and utilization of this promising bio-resource in food industries.