Composition of Essential Oil from<i>Piper jacquemontianum</i>from Eight Provenances of Guatemala

Cáceres, Armando; Cruz, Sully M.; Martí­nez-Arévalo, José Vicente; Henriques, Amélia T.; Apel, Miriam Anders

doi:10.1177/1934578x1901400120

Cited by 4 publications

(3 citation statements)

References 32 publications

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“…Chemical study of this species has been mainly performed on essential oils. Linalool and E -nerolidol were reported as the major constituents of its essential oil [ 29 , 30 ], whereas a recent study revealed that the composition was variable and only E -nerolidol was detected as a common constituent among the eight cultivars from different places in Guatemala [ 31 ]. Although linalool has been reported to show anti-trypanosomal activity [ 32 ], nothing has been reported on anti-trypanosomal constituents of the MeOH extract of this species.…”

Section: Resultsmentioning

confidence: 99%

Anti-trypanosomal screening of Salvadoran flora

et al. 2021

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Chagas disease is caused by the protozoan parasite Trypanosoma cruzi, and in Central America, it is considered one of the four most infectious diseases. This study aimed to screen the anti-trypanosomal activity of plant species from Salvadoran flora. Plants were selected through literature search for plants ethnobotanically used for antiparasitic and Chagas disease symptomatology, and reported in Museo de Historia Natural de El Salvador (MUHNES) database. T. cruzi was incubated for 72 h with 2 different concentrations of methanolic extracts of 38 species, among which four species, Piper jacquemontianum, Piper lacunosum, Trichilia havanensis, and Peperomia pseudopereskiifolia, showed the activity (≤ 52.0% viability) at 100 µg/mL. Separation of the methanolic extract of aerial parts from Piper jacquemontianum afforded a new flavanone (4) and four known compounds, 2,2-dimethyl-6-carboxymethoxychroman-4-one (1), 2,2-dimethyl-6-carboxychroman-4-one (2), cardamomin (3), and pinocembrin (5), among which cardamomin exhibited the highest anti-trypanosomal activity (IC50 = 66 µM). Detailed analyses of the spectral data revealed that the new compound 4, named as jaqueflavanone A, was a derivative of pinocembrin having a prenylated benzoate moiety at the 8-position of the A ring. Graphic abstract

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Section: Resultsmentioning

confidence: 99%

Anti-trypanosomal screening of Salvadoran flora

et al. 2021

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“…17 The presence of functional groups such as "hydroxyl" in linalool, terpien-4-ol and trans-cadinol, "alkanoate" in 2-methylphenyl formate and ascorbic acid 2,6 dihexadecanoate and "ether" in safrole could contribute to the biological activities reported in this study. 30,31 The antioxidants activities of ripe and unripe pepper fruits essential oils in this study as typified by their ferric reducing antioxidant power (FRAP), Fe 2+ chelating, ABTS and DPPH radicals scavenging activities. The ferric reducing antioxidant property presented as ascorbic acid equivalent revealed that unripe pepper fruits essential oil (16.33 ± 0.30 mgAAE/g) was significantly (p < 0.05) different from ripe pepper fruit essential oil (12.55 ± 0.45 mgAAE/g) ( Table 2).…”

Section: Resultsmentioning

confidence: 99%

In Vitro Antioxidant and Anti-Cholinesterase Properties of Essential Oils from Pepper Fruits (Dennettia Tripetala G. Baker)

2020

TJNPR

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Essential oils from different plant species have been reported to possess various biological activities. Thus, this study is aimed at investigating the antioxidant and anti-cholinesterase properties of essential oils from ripe and unripe pepper fruits (Dennettia tripetala G. Baker). Essential oil was extracted from ripe and unripe pepper fruits (100 g each) using a Clevenger apparatus. Thereafter, the antioxidant activities of the essential oil were assessed through several antioxidant assays. In addition, the effect of the essential oil on cholinesterases; acetycholinesterase (AChE) and butyrylcholinesterase (BChE) was assessed using spectrophotometric method. The results revealed that both ripe and unripe pepper fruits essential oils showed strong antioxidant activities and there was no significant difference in their antioxidant activities except for ferric reducing antioxidant power where unripe pepper fruit essential oil showed higher antioxidant activity (16.33 mgAAE/g) than ripe pepper fruit essential oil (12.55 mgAAE/g). In addition, unripe pepper fruit essential oil had a stronger inhibitory effect on AChE (IC50 = 1.67 mg/mL) than that of ripe pepper fruit (IC50 = 2.69 mg/mL), whereas there was no significant difference in their BChE inhibitory properties. Essential oils from both ripe and unripe pepper fruits had antioxidant properties and inhibited AChE and BChE activities in vitro. However, findings in this study revealed that ripening could reduce the biological activities of pepper fruit essential oils, most especially ferric reducing antioxidant property and acetylcholinesterase inhibition.

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“…Piper L. species are rich in essential oils (EOs), a mixture of volatile compounds usually extracted by hydrodistillation, mainly composed of terpenes and phenylpropanoids, which vary greatly according to the species, geographic location and seasonal variation [4–6] …”

Section: Introductionmentioning

confidence: 99%

Essential Oils from Piper caldense C. DC. and Piper xylosteoides (Kunth) Steud.: Seasonal Variation of the Chemical Composition and Antimicrobial Activity

Maduro

Camargo

Hendges

et al. 2021

Chemistry & Biodiversity

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The essential oils (EOs) chemical composition can be affected by several environmental factors, impacting their desired biological activities. In this sense, this work aimed to evaluate the seasonal variation of the chemical composition and antimicrobial activity of Piper caldense and Piper xylosteoides leaves EOs. Their chemical composition was determined by GC/MS and GC‐FID analyses, resulting in the identification of eighty compounds. P. caldense EOs were mainly consisted of sesquiterpene hydrocarbons, whereas in P. xylosteoides EOs, monoterpene hydrocarbons were predominant. EOs from both species strongly inhibited B. subtilis (MIC=0.25 mg mL−1), while only P. caldense EOs showed strong activity against S. aureus (MIC=0.50 mg mL−1). P. caldense spring EO showed the broadest spectrum of antimicrobial action amongst all samples. For each species, PCA seasonally differentiated EOs chemical composition. In addition, as expected, PCA of all samples showed a distinction between the two species. This study has successfully demonstrated the importance of evaluating the seasonal variation of EOs chemical composition and antimicrobial activity in obtaining a product with the desired properties.

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Composition of Essential Oil fromPiper jacquemontianumfrom Eight Provenances of Guatemala

Cited by 4 publications

References 32 publications

Anti-trypanosomal screening of Salvadoran flora

Anti-trypanosomal screening of Salvadoran flora

In Vitro Antioxidant and Anti-Cholinesterase Properties of Essential Oils from Pepper Fruits (Dennettia Tripetala G. Baker)

Essential Oils from Piper caldense C. DC. and Piper xylosteoides (Kunth) Steud.: Seasonal Variation of the Chemical Composition and Antimicrobial Activity

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