Chemical constituents of the essential oil isolated from seed of black pepper, Piper nigrum L., (Piperaceae)

Mohammad Asadi

doi:10.62313/ijpbp.2022.11

Authors

Mohammad Asadi University of Mohaghegh Ardabili, Faculty of Agriculture and Natural Resources, Department of Plant Protection, Ardabil, Iran https://orcid.org/0000-0003-4711-602X

DOI:

https://doi.org/10.62313/ijpbp.2022.11

Keywords:

Analysis, Black pepper, Constituent, Volatile compound

Abstract

Black pepper (Piper nigrum L.) is a flowering plant from family Piperaceae. In this research, chemical analysis of the essential oil isolated from this important tropical medicinal plant was performed. For this, seed of this plant was provided, dried under shadow (25 °C), powdered, it’s essential oil isolated by Clevenger apparatus, and analyzed by Gas Chromatography related to Mass Spectroscopy device (Agilent 7890). The results showed that there were valuable compounds in its essential oil, total numbers of them reach to 89. Total identification time was estimated to be 38.143 min. Also, nineteen compounds contained more than 1% of total volume; among them, trans-caryophyllene bicyclo (peak 44, 19.512 min, 36.43%), L-limonene cyclohexene (peak 13, 7.193 min, 6.75%), 3-carene (peak 9, 6.838 min, 4.97%), cyclohexene, 1-methyl-4-(5-methyl) (peak 60, 22.081 min, 4.93%), and 2-beta-pinene bicyclo (peak 5, 6.220 min, 4.18%) were five dominant constituents, respectively. Moreover, thirty-seven compounds contained lower and equal with 0.1% of total volume and named as the least constituents. In conclusion, this medicinal plant has important secondary compounds which could seriously be focused on them in medical, pharmacology, and toxicology.

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