ART: CHEMICAL COMPOSITION OF ESSENTIAL OIL FROM FRUITS OF Piper hispidum KUNTH
DOI:
https://doi.org/10.3407/rpn.v1i1.6Keywords:
Piper hispidum, hydrodistillation, essential oil, piperaceae, gas chromatography, mass spectrometyAbstract
We explored the essential oil of fruit P. hispidum Kunth obtained by hydrodistillation with a yield of 0.8%. Using gas chromatography mass spectrometry, nearly 70 compounds, that account for approximately 99% of oil obtained, were identified and quantified. According to the relative composition, 49.7% correspond to monoterpenes, 37.5% to monoterpenoids, 3.7% to aromatics and 9.1% sesquiterpenes. As main compounds were identified limonene (16.3%), β-pinene (14.5%), α-pinene (13.5%), linalool (9.6%), α-terpineol ( 8.5%) , 1,8-cineol (5.1%), camphor (4.4%), camphene (4.2%), endoborneol (4.0%), trans-pulegol (2.2%), p-cimeno (2.2%), dibenzyl (1.2%) and caryophylene oxide (1.1%). The other components represent a relative concentration less than 1%.
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