Some minor sesquiterpene hydrocarbons of black pepper

Müller, Carlos J.; Creveling, R. K.; Jennings, Walter

doi:10.1021/jf60155a014

Cited by 19 publications

(8 citation statements)

References 13 publications

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“…Each was isolated by repeated chromatography on silica gel and Sephadex LH-20. All were piperidine amides and identified by spectroscopic analyses to be N-trans-feruloyl piperidine [4], N-5-(4-hydroxy-3-methoxyphenyl)-2E,4E-pentadienoyl piperidine [5], and N-5-(4-hydroxy-3-methoxyphenyl)-2E-pentenoyl piperidine [6].…”

Section: Structural Determination Of Constituentsmentioning

confidence: 99%

“…Piperine [1] showed no activity. All phenolic amides [2][3][4][5][6] showed significant activity, more effective than cx-tocopherol at the same concentration (0.01%). The activity of compound [5] was as high as that of synthetic antioxidants, BHA and BHT, at the same level.…”

Section: Antioxidative Activitymentioning

confidence: 99%

“…Dried and powdered (20- [4], [5], and [6]. Extraction and purification procedures for P. retrofractum and P. baccatum were performed in the same manner.…”

Section: Extraction and Isolationmentioning

confidence: 99%

“…We studied the genus Piper of the Family Piperaceae, to identify the structure of the compounds in its species that give organoleptic (3)(4)(5), medicinal (6)(7)(8)(9), and insecticidal (10)(11)(12)(13) properties. Many species, among the 700 in this genus, are used not only as spices but also as folk medicines (14).…”

Section: Introductionmentioning

confidence: 99%

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Chemical constituents of peppers (Piper spp.) and application to food preservation: naturally occurring antioxidative compounds.

Nakatani¹,

Inatani²,

Ohta³

et al. 1986

Environ Health Perspect

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In a structure analysis of the compounds of the genus Piper (Family Piperaceae), we identified five phenolic amides from Piper nigrum, seven compounds from P. retrofractum, and two compounds from P. baccatum. All the phenolic amides possess significant antioxidant activities that are more effective than the naturally occurring antioxidant, alpha-tocopherol. One amide, feruperine, has antioxidant activity as high as the synthetic antioxidants, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Naturally occurring antioxidants, therefore, may surpass BHA and BHT in their ability to inactivate mutagens in food.

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Section: Structural Determination Of Constituentsmentioning

confidence: 99%

Section: Antioxidative Activitymentioning

confidence: 99%

“…Dried and powdered (20- [4], [5], and [6]. Extraction and purification procedures for P. retrofractum and P. baccatum were performed in the same manner.…”

Section: Extraction and Isolationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Chemical constituents of peppers (Piper spp.) and application to food preservation: naturally occurring antioxidative compounds.

Nakatani¹,

Inatani²,

Ohta³

et al. 1986

Environ Health Perspect

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“…This is difficult to explain as isocaryophyllene is mentioned by Muller et al 33 as black pepper oil constituent.…”

Section: 37mentioning

confidence: 90%

Constituents of Peppers. Part VI. The Oxygenated Fraction of Pepper Essential Oil

Debrauwere

Verzele

1975

Bulletin des Soc Chimique

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The oxygen containing part of the essential oil of black pepper was resolved into twenty‐five fractions by preparative gas chromatography. Separation of the major compounds of these fractions was carried out by preparative open tubular column gas chromatography. The compounds were characterized by infrared, nuclear magnetic resonance, mass and ultraviolet spectroscopic studies. Trace constituents were investigated by combined gas chromatography‐mass spectrometry. Thirty‐three compounds were identified, of which only six have been reported previously as occurring in black pepper oil. Nine compounds have to our knowledge never been found in natural products.

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The Pepper Plant: Its Botany and Chemistry

Nair¹

2020

The Geography of Black Pepper (Piper Nigrum)

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Some minor sesquiterpene hydrocarbons of black pepper

Cited by 19 publications

References 13 publications

Chemical constituents of peppers (Piper spp.) and application to food preservation: naturally occurring antioxidative compounds.

Chemical constituents of peppers (Piper spp.) and application to food preservation: naturally occurring antioxidative compounds.

Constituents of Peppers. Part VI. The Oxygenated Fraction of Pepper Essential Oil

The Pepper Plant: Its Botany and Chemistry

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