Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum)

Autores
Kapoor, I. P. S.; Singh, Bandana; Singh, Gurdip; Schuff, Carola; Perotti, Marina Elvira; Catalan, Cesar Atilio Nazareno
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Essential oil and oleoresins (ethanol and ethyl acetate) of Piper nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. β-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), β-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gállate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2′-diphenyl-1 -picrylhydrazy1 radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.
Fil: Kapoor, I. P. S.. Gorakhpur University; India
Fil: Singh, Bandana. Gorakhpur University; India
Fil: Singh, Gurdip. Gorakhpur University; India
Fil: Schuff, Carola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Perotti, Marina Elvira. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Materia
Antioxidant Activity
Essential Oil
Gc-Ms
Oleoresins
Piper Nigrum
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/54659
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/54659
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum)Kapoor, I. P. S.Singh, BandanaSingh, GurdipSchuff, CarolaPerotti, Marina ElviraCatalan, Cesar Atilio NazarenoAntioxidant ActivityEssential OilGc-MsOleoresinsPiper Nigrumhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Essential oil and oleoresins (ethanol and ethyl acetate) of Piper nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. β-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), β-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gállate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2′-diphenyl-1 -picrylhydrazy1 radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.Fil: Kapoor, I. P. S.. Gorakhpur University; IndiaFil: Singh, Bandana. Gorakhpur University; IndiaFil: Singh, Gurdip. Gorakhpur University; IndiaFil: Schuff, Carola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Perotti, Marina Elvira. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaAmerican Chemical Society2009-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/54659Kapoor, I. P. S.; Singh, Bandana; Singh, Gurdip; Schuff, Carola; Perotti, Marina Elvira; et al.; Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum); American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 12; 6-2009; 5358-53640021-8561CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1021/jf900642xinfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf900642xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:08:31Zoai:ri.conicet.gov.ar:11336/54659instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:08:31.521CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum)
title Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum)
spellingShingle Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum)
Kapoor, I. P. S.
Antioxidant Activity
Essential Oil
Gc-Ms
Oleoresins
Piper Nigrum
title_short Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum)
title_full Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum)
title_fullStr Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum)
title_full_unstemmed Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum)
title_sort Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum)
dc.creator.none.fl_str_mv Kapoor, I. P. S.
Singh, Bandana
Singh, Gurdip
Schuff, Carola
Perotti, Marina Elvira
Catalan, Cesar Atilio Nazareno
author Kapoor, I. P. S.
author_facet Kapoor, I. P. S.
Singh, Bandana
Singh, Gurdip
Schuff, Carola
Perotti, Marina Elvira
Catalan, Cesar Atilio Nazareno
author_role author
author2 Singh, Bandana
Singh, Gurdip
Schuff, Carola
Perotti, Marina Elvira
Catalan, Cesar Atilio Nazareno
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Antioxidant Activity
Essential Oil
Gc-Ms
Oleoresins
Piper Nigrum
topic Antioxidant Activity
Essential Oil
Gc-Ms
Oleoresins
Piper Nigrum
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Essential oil and oleoresins (ethanol and ethyl acetate) of Piper nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. β-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), β-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gállate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2′-diphenyl-1 -picrylhydrazy1 radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.
Fil: Kapoor, I. P. S.. Gorakhpur University; India
Fil: Singh, Bandana. Gorakhpur University; India
Fil: Singh, Gurdip. Gorakhpur University; India
Fil: Schuff, Carola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Perotti, Marina Elvira. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
description Essential oil and oleoresins (ethanol and ethyl acetate) of Piper nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. β-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), β-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gállate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2′-diphenyl-1 -picrylhydrazy1 radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.
publishDate 2009
dc.date.none.fl_str_mv 2009-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/54659
Kapoor, I. P. S.; Singh, Bandana; Singh, Gurdip; Schuff, Carola; Perotti, Marina Elvira; et al.; Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum); American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 12; 6-2009; 5358-5364
0021-8561
CONICET Digital
CONICET
url http://hdl.handle.net/11336/54659
identifier_str_mv Kapoor, I. P. S.; Singh, Bandana; Singh, Gurdip; Schuff, Carola; Perotti, Marina Elvira; et al.; Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum); American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 12; 6-2009; 5358-5364
0021-8561
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1021/jf900642x
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf900642x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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