Artículo
Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract
Fecha de publicación:
03/08/2004
Editorial:
John Wiley & Sons Ltd
Revista:
Journal of the Science of Food and Agriculture
ISSN:
0022-5142
e-ISSN:
1097-0010
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
GC and GC-MS analysis of volatile oil obtained from Piper nigrum L resulted in the identification of 49 components accounting for 99.39% of the total amount, and the major components were βcaryophyllene (24.24%), limonene (16.88%), sabinene (13.01%), β-bisabolene (7.69%) and α-copaene (6.3%). The acetone extract of pepper showed the presence of 18 components accounting for 75.59% of the total amount. Piperine (33.53%), piperolein B (13.73%), piperamide (3.43%) and guineensine (3.23%) were the major components. The oil was found to be 100% effective in controlling the mycelial growth of Fusarium graminearum in inverted petriplate technique. The acetone extract retarded 100% mycelial growth of Penicillium viridcatum and Aspergillus ochraceus in food-poisoning technique. Volatile oil and acetone extract were identified as a better antioxidant for linseed oil, in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT).
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Identificadores
Colecciones
Articulos(INQUINOA)
Articulos de INST.DE QUIMICA DEL NOROESTE
Articulos de INST.DE QUIMICA DEL NOROESTE
Citación
Singh, Gurdip; Marimuthu, Prem; Catalan, Cesar Atilio Nazareno; Perotti, Marina Elvira; Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 84; 14; 3-8-2004; 1878-1884
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