Summary

Study of Essential Oil from Piper longum Linn.

Long pepper, Piper longum Linn. belongs to Piperaceae family, cultivated in Lai Thieu, Binh Duong was studied. The fruit oil was extracted by two hydrodistillated activations: conventional heating and microwave irradiation. The  optimal times of its highest content were found. The optimal time of the conventional heating was 10 hours and the highest content was 0.43 %. 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 (15%), α-humulene (11%) and germacrene D (20%). The antimicrobial activity of these oils was reported and received with good effects on Neisseria meningitidis. The antioxidant activity of these oils was weaker than vitamin C, IC₅₀ of the conventional heating oil was 84%.

Keywords: Piper longum Linn., hydrodistillation, caryophyllene, germacrene D, antimicrobial activity.