Investigation of "Long Pepper" Leaf Oil (Piper longum Linn.)
Long pepper, Piper longum Linn. belongs to Piperaceae family, cultivated in Lai Thieu, Binh Duong was studied. The leaf oil was extracted by two hydrodistillated activations: conventional heating and microwave irradiation. The optimal time for obtaining its highest content were studied.The optimal time of the conventional heating was 9 hours and the highest content of essential oil was 0.15%. Its physical and chemical indices were measured. The chemical composition was identified by GC-MSD and quantified by GC-FID. The main components are trans-caryophyllene (18%), α-humulene (14%) and germacrene D (19%). The antimicrobial activity of these oils was reported and received with good effects onNeisseria meningitidis. The antioxidant activity of these oils was weaker than vitamin C, IC50 of the conventional heating oil was 89.53mg/ml.
Keywords: Piper longum Linn., Hydrodistillation, Caryophyllene, Germacrene D, Antimicrobial activity.
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