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

被引：44
|
作者：
Li, Yong-xin [1 ]
Zhang, Chi [1 ]
Pan, Shenyuan [1 ]
Chen, Lei [1 ]
Liu, Man [1 ,2 ]
Yang, Kunlong [1 ]
Zeng, Xiaobin [3 ,4 ]
Tian, Jun [1 ,2 ]
机构：
[1] Jiangsu Normal Univ, Sch Life Sci, Dept Biomed & Food Sci, Xuzhou 221116, Jiangsu, Peoples R China
[2] BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China
[3] Jinan Univ, Clin Med Coll 2, Shenzhen Peoples Hosp, Ctr Lab,Longhua Branch, Shenzhen 518120, Guangdong, Peoples R China
[4] Jinan Univ, Clin Med Coll 2, Shenzhen Peoples Hosp, Dept Infect Dis, Shenzhen 518120, Guangdong, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 117卷
基金：
中国国家自然科学基金;
关键词：
Piper nigrum L; Essential oil; GC-MS; Antioxidant activity; Antifungal activity; IN-VITRO; ANTIOXIDANT ACTIVITY; ANTIFUNGAL ACTIVITY; EXTRACTS; LEAVES;
D O I：
10.1016/j.lwt.2019.108644
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
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页数：9
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