Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract

Autores
Singh, Gurdip; Marimuthu, Prem; Catalan, Cesar Atilio Nazareno; Perotti, Marina Elvira
Año de publicación
2004
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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).
Fil: Singh, Gurdip. Gorakhpur University. Chemistry Department; India
Fil: Marimuthu, Prem. Gorakhpur University. Chemistry Department; India
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. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Perotti, Marina Elvira. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
GC-MS
PIPER NIGRUM L.
VOLATILE OIL
ACETONE EXTRACT
ANTIFUNGAL ACTIVITY
ANTIOXIDANT ACTIVITY
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:11336/115086
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/115086
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extractSingh, GurdipMarimuthu, PremCatalan, Cesar Atilio NazarenoPerotti, Marina ElviraGC-MSPIPER NIGRUM L.VOLATILE OILACETONE EXTRACTANTIFUNGAL ACTIVITYANTIOXIDANT ACTIVITYhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1GC 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).Fil: Singh, Gurdip. Gorakhpur University. Chemistry Department; IndiaFil: Marimuthu, Prem. Gorakhpur University. Chemistry Department; IndiaFil: 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. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Perotti, Marina Elvira. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaJohn Wiley & Sons Ltd2004-08-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/115086Singh, 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; 1878-18840022-51421097-0010CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.1863info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.1863info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:57:11Zoai:ri.conicet.gov.ar:11336/115086instacron: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 09:57:11.328CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract
title Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract
spellingShingle Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract
Singh, Gurdip
GC-MS
PIPER NIGRUM L.
VOLATILE OIL
ACETONE EXTRACT
ANTIFUNGAL ACTIVITY
ANTIOXIDANT ACTIVITY
title_short Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract
title_full Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract
title_fullStr Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract
title_full_unstemmed Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract
title_sort Chemical, antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract
dc.creator.none.fl_str_mv Singh, Gurdip
Marimuthu, Prem
Catalan, Cesar Atilio Nazareno
Perotti, Marina Elvira
author Singh, Gurdip
author_facet Singh, Gurdip
Marimuthu, Prem
Catalan, Cesar Atilio Nazareno
Perotti, Marina Elvira
author_role author
author2 Marimuthu, Prem
Catalan, Cesar Atilio Nazareno
Perotti, Marina Elvira
author2_role author
author
author
dc.subject.none.fl_str_mv GC-MS
PIPER NIGRUM L.
VOLATILE OIL
ACETONE EXTRACT
ANTIFUNGAL ACTIVITY
ANTIOXIDANT ACTIVITY
topic GC-MS
PIPER NIGRUM L.
VOLATILE OIL
ACETONE EXTRACT
ANTIFUNGAL ACTIVITY
ANTIOXIDANT ACTIVITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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).
Fil: Singh, Gurdip. Gorakhpur University. Chemistry Department; India
Fil: Marimuthu, Prem. Gorakhpur University. Chemistry Department; India
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. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Perotti, Marina Elvira. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description 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).
publishDate 2004
dc.date.none.fl_str_mv 2004-08-03
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/11336/115086
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
0022-5142
1097-0010
CONICET Digital
CONICET
url http://hdl.handle.net/11336/115086
identifier_str_mv 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
0022-5142
1097-0010
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.1863
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.1863
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
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
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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