Biological Activities and Chemical Constituents of Essential Oils from Piper cubeba Bojer and Piper nigrum L.

Abstract

In this study, we evaluated antioxidant, antihyperuricemic, and herbicidal activities of essential oils (EOs) from Piper cubeba Bojer and Piper nigrum L.; two pepper species widely distributed in tropics, and examined their chemical compositions. Dried berries of P. cubeba and P. nigrum were hydro-distilled to yield essential oil (EO) of 1.23 and 1.11% dry weight, respectively. In the antioxidant assay, the radical scavenging capacities of P. cubeba EO against DPPH and ABTS free radicals were 28.69 and 24.13% greater than P. nigrum, respectively. In the antihyperuricemic activity, P. cubeba EO also exhibited stronger inhibitory effects on xanthine oxidase (IC50 = 54.87 µg/mL) than P. nigrum EO (IC50 = 77.11 µg/mL). In the herbicidal activity, P. cubeba EO showed greater inhibition on germination and growth of Bidens pilosa and Echinochloa crus-galli than P. nigrum EO. Besides, P. cubeba EO decreased 15.98–73.00% of photosynthesis pigments of B. pilosa and E. crus-galli, while electrolyte leakages, lipid peroxidations, prolines, phenolics, and flavonoids contents were increased 10.82–80.82% at 1.93 mg/mL dose. Gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS) analyses revealed that P. nigrum and P. cubeba EOs principally possessed complex mixtures of monoterpenes and sesquiterpenes. Terpinen-4-ol (42.41%), α-copaene (20.04%), and γ-elemene (17.68%) were the major components of P. cubeba EO, whereas β-caryophyllene (51.12%) and β-thujene (20.58%) were the dominant components of P. nigrum EO. Findings of this study suggest both P. cubeba and P. nigrum EOs were potential to treat antioxidative stress and antihyperuricemic related diseases. In addition, the EOs of the two plants may be useful to control B. pilosa and E. crus-galli, the two invasive and problematic weeds in agriculture practice.

Platycodon grandiflorumroots: A comprehensive study on odor/aroma and chemical properties during roasting

“…Similar to the aforementioned compounds, the sesquiterpenes were also detected in high initial relative amounts with 14.32 μg/100 g, 11.47 μg/100 g, 10.85 μg/100 g, 8.40 μg/100 g, and 6.09 μg/100 g, respectively, and tend to decrease or disappear under the roasting condition over time. Each compound elicits distinct odors and is derived from various plants, medicinal herbs, and their essential oils; spice, fresh, and ginger‐like odors from ginger essential oils for zingiberene (Ibanez & Blaszquez, 2019); wood odors from oregano for β‐sesquiphellandrene (Cheng et al., 2007); balsamic odors from lemon, oregano, and cubeb essential oils for β‐bisabolene (Cheng et al., 2007); wood and spice odors from clove, rosemary, and hop essential oils for caryophyllene (Fu et al., 2007); and wood and spice odors from angelica oils, basil oils, bay leaf oils, cananga leaf oils, and cajeput oils for α‐copaene (Andriana, Xuan, Quy, Tran, & Le, 2019).…”

Antioxidant Activities of a New Chemotype of Piper cubeba L. Fruit Essential Oil (Methyleugenol/Eugenol): In Silico Molecular Docking and ADMET Studies

“…Lawrence [ 37 ] reported that the main components were α-copaene, β-cubebene, allo-aromadendrene, γ-muurolene, and germacrene D, followed by δ-cadinene and β-caryophyllene. In the recent study of Andriana et al [ 38 ], the authors found that terpinen-4-ol (42.41%), α-copaene (20.04%), and γ-elemene (17.68%) were the major components. Based on the above literature descriptions, our chemical composition results are still different, and confirm the originality of our P. cubeba fruit’s essential oil.…”

Bioactive Natural Compounds and Antioxidant Activity of Essential Oils from Spice Plants: New Findings and Potential Applications

“…General information : P. nigrum (black pepper, Piperaceae) is one of the world’s most widely used spices and it is distributed throughout the tropics and subtropics, as in Southwestern India. In Brazil, this plant has confirmed occurrences in different phytogeographic domains, such as the Amazon, Atlantic Forest, and Pantanal [ 156 , 157 ].…”

“…Its fruits are usually dried and used as spices and seasonings [ 158 , 159 ]. Black pepper is also used to produce pepper oil and oleoresin, for the production of foods and also for perfumery [ 156 , 157 , 160 ]. Vitamins A, C, E, K, choline, folic acid, pyridoxine, riboflavin, thiamin, and niacin can be found in the black pepper constitution.…”

“…Andriana et al [ 157 ] and Bagheri et al [ 171 ] evaluated the antioxidant activity of P. nigrum EO, rich in ( E )-caryophyllene. The former used DPPH and ABTS assays and reported IC 50 = 1.15 ± 0.08 mg·mL −1 (DPPH) and 1.74 ± 0.03 mg·mL −1 (ABTS).…”