Comparison of Chemical Compositions of the Pepper EOs From Different Cultivars and Their AChE Inhibitory Activity

Chen, Shuxia; Yang, Kai; Xiang, Jia-Yao; Kwaku, Osafo Raymond; Han, Jiaxin; Zhu, Xian-Ai; Huang, Yating; Liu, Le-Jiang; Shen, Shihua; Li, Haizhou; Li, Xing-Cong; Feng, Yang; Xu, Min

doi:10.1177/1934578x20971469

Cited by 5 publications

(6 citation statements)

References 15 publications

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“…The presence of limonene, β-caryophyllene, and 3-carene was common in both HDO and CPO. Chen et al (2020) reported that 3-carene could be used as a quality marker of black pepper oil for evaluating its inhibitory activity against acetylcholinesterase enzyme [ 37 ]. Thus, the abovementioned compounds may be potential markers in the quality control analysis of pepper oil.…”

Section: Discussionmentioning

confidence: 99%

Neuroprotective Effects of Black Pepper Cold-Pressed Oil on Scopolamine-Induced Oxidative Stress and Memory Impairment in Rats

Mostafa

Ashour

et al. 2021

Antioxidants

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Oxidative stress is usually associated with many neurodegenerative diseases. In this study, the gas chromatography–mass spectrometry (GC–MS) analysis of cold-pressed oil (CPO) from black pepper (Piper nigrum) fruits was performed and its neuroprotective effects were evaluated for the first time. The analysis of CPO revealed the presence of the lignan sesamin (39.78%), the alkaloid piperine (33.79%), the monoterpene hydrocarbons 3-carene (9.53%) and limonene (6.23%), and the sesquiterpene β-caryophyllene (10.67%). Black pepper hydrodistilled oil (HDO) was also comparatively analyzed by GC–MS to show the impact of oil isolation by two different methodologies on their components and class of compounds identified. HDO analysis revealed 35 compounds (99.64% of the total peak areas) mainly composed of monoterpene hydrocarbons (77.28%), such as limonene (26.50%), sabinene (21.36%), and β-pinene (15.53%), and sesquiterpene hydrocarbons (20.59%) represented mainly by β-caryophyllene (19.12%). Due to the low yield obtained for HDO (0.01% v/w), only CPO was chosen for the evaluation of its neuroprotective potential. Alzheimer-type dementia was induced in rats by scopolamine intraperitoneal injection (1.5 mg/kg/day) for seven days. CPO was administered orally (100 mg/kg) for a week before scopolamine administration and then concomitantly for another week. Donepezil (1 mg/kg, orally) was used as a reference drug. CPO administration significantly improved the rat behaviors as evaluated by the Morris water maze test, evident from prolongation in time spent in the platform quadrant (262.9%, compared to scopolamine) and increasing in the crossing time by 18.18% compared to the control group. The rat behavior tested by passive avoidance, showed prolongation in the step-through latency compared to control. Moreover, CPO significantly (p < 0.05) ameliorated the activities of antioxidant enzymes such as catalase, superoxide dismutase (SOD) and reduced malondialdehyde (MDA) equivalents by 22.48%, 45.41%, and 86.61%, respectively, compared to scopolamine. Furthermore, CPO administration decreased scopolamine-induced elevated acetylcholinesterase levels in rats’ hippocampi by 51.30%. These results were supported by histopathological and in silico molecular docking studies. Black pepper oil may be a potential antioxidant and neuroprotective supplement.

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Section: Discussionmentioning

confidence: 99%

Neuroprotective Effects of Black Pepper Cold-Pressed Oil on Scopolamine-Induced Oxidative Stress and Memory Impairment in Rats

Mostafa

Ashour

et al. 2021

Antioxidants

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“…Among plant secondary metabolites, essential oils (EOs), biosynthesized by glandular trichomes and other secretory structures in plants, are liquids particularly rich in volatile molecules such as monoterpene and sesquiterpene hydrocarbons, oxygenated monoterpenes and sesquiterpenes, esters, aldehydes, ketones, alcohols, phenols, and oxides [ 2 , 3 , 4 ]. The chemical composition of EOs can vary from plant to plant and even in the same species and depends on several factors such as post-harvest conservation conditions [ 5 ], extraction methods [ 6 , 7 , 8 ] and times [ 9 , 10 ], microclimate, and site in which the plant is growing [ 11 , 12 ]. EOs contribute to the plant relations with environment and with other organisms, and humans and animals take advantage of the abundance of such bioactive molecules from the plant kingdom [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Liquid and Vapor Phase of Four Conifer-Derived Essential Oils: Comparison of Chemical Compositions and Antimicrobial and Antioxidant Properties

et al. 2021

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In this study, the chemical composition of the vapor and liquid phase of Pinus cembra L., Pinus mugo Turra, Picea abies L., and Abies Alba M. needles essential oils (EOs) was investigated by Headspace-Gas Chromatography/Mass Spectrometry (HS-GC/MS). In the examined EOs, a total of twenty-eight components were identified, most of which belong to the monoterpenes family. α-Pinene (16.6–44.0%), β-pinene (7.5–44.7%), limonene (9.5–32.5%), and γ-terpinene (0.3–19.7%) were the most abundant components of the liquid phase. Such major compounds were also detected in the vapor phase of all EOs, and α-pinene reached higher relative percentages than in the liquid phase. Then, both the liquid and vapor phases were evaluated in terms of antibacterial activity against three Gram-negative bacteria (Escherichia coli, Pseudomonas fluorescens, and Acinetobacter bohemicus) and two Gram-positive bacteria (Kocuria marina and Bacillus cereus) using a microwell dilution assay, disc diffusion assay, and vapor phase test. The lowest Minimum Inhibitory Concentration (MIC) (13.28 mg/mL) and Minimal Bactericidal Concentration (MBC) (26.56 mg/mL) values, which correspond to the highest antibacterial activities, were reported for P. abies EO against A. bohemicus and for A. alba EO against A. bohemicus and B. cereus. The vapor phase of all the tested EOs was more active than liquid phase, showing the inhibition halos from 41.00 ± 10.15 mm to 80.00 ± 0.00 mm for three bacterial strains (A. bohemicus, K. marina, and B. cereus). Furthermore, antioxidant activities were also investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis (3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays, and a concentration-dependent antioxidant capacity for all EOs was found. P. mugo EO showed the best antioxidant activity than the other Pinaceae EOs. The four Pinaceae EOs could be further investigated for their promising antibacterial and antioxidant properties, and, in particular, α-pinene seems to have interesting possibilities for use as a novel natural antibacterial agent.

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“…The Investigated black pepper from the Yunnan Province in China contained 4.12%, and white pepper contained 3.01% of essential oil. On the other hand, the content of essential oil obtained from pepper originating in Indonesia and Vietnam was at the level of approximately 2% [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

“…A very important ingredient of black pepper is oleoresin, derived by extraction in the amount of 6–13%. It consists of 15–20% of essential oil and 35–55% piperine [ 24 , 25 , 26 ]. For the consumer, the quality of spice is determined by its seasoning properties (the smell and taste giving and improving in different dishes).…”

Section: Characteristics Of Selected Spices and Its Relevance To The ...mentioning

confidence: 99%

Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon

Newerli-Guz

Śmiechowska

2022

Foods

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The aim of this study is to present the benefits and risks associated with the consumption of black pepper and cinnamon, which are very popular spices in Poland. The article presents the current state of knowledge about health properties and possible dangers, such as liver damage, associated with their consumption. The experimental part presents the results of the research on the antioxidant properties against the DPPH radical, which was 80.85 ± 3.84–85.42 ± 2.34% for black pepper, and 55.52 ± 7.56–91.87 ± 2.93% for cinnamon. The total content of polyphenols in black pepper was 10.67 ± 1.30–32.13 ± 0.24 mg GAE/g, and in cinnamon 52.34 ± 0.96–94.71 ± 3.34 mg GAE/g. In addition, the content of piperine and pepper oil in black pepper was determined, as well as the content of coumarin in cinnamon. The content of piperine in the black pepper samples was in the range of 3.92 ± 0.35–9.23 ± 0.05%. The tested black pepper samples contained 0.89 ± 0.08–2.19 ± 0.15 mL/100 g d.m. of essential oil. The coumarin content in the cinnamon samples remained in the range of 1027.67 ± 50.36–4012.00 ± 79.57 mg/kg. Taking into account the content of coumarin in the tested cinnamon samples, it should be assumed that the majority of cinnamon available in Polish retail is Cinnamomum cassia (L.) J. Presl.

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Comparison of Chemical Compositions of the Pepper EOs From Different Cultivars and Their AChE Inhibitory Activity

Cited by 5 publications

References 15 publications

Neuroprotective Effects of Black Pepper Cold-Pressed Oil on Scopolamine-Induced Oxidative Stress and Memory Impairment in Rats

Neuroprotective Effects of Black Pepper Cold-Pressed Oil on Scopolamine-Induced Oxidative Stress and Memory Impairment in Rats

Liquid and Vapor Phase of Four Conifer-Derived Essential Oils: Comparison of Chemical Compositions and Antimicrobial and Antioxidant Properties

Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon

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