Volatile Chemical Constituents of Piper aduncum L and Piper gibbilimbum C. DC (Piperaceae) from Papua New Guinea

Molecules

Topul Rali¹  Stewart W. Wossa³  David N. Leach² 

[1] Chemistry Department, University of PNG, P.O. Box 320, University, Papua New Guinea;Center for Phytochemistry and Pharmacology, Southern Cross University, P.O. Box 157, Lismore, NSW 2480, Australia; ^†;Faculty of Science, University of Goroka, P.O. Box 1078, Goroka, Papua New Guinea; E-mail:

关键词: Piper aduncum;    Piper gibbilimbum;    Piperaceae;    dill apiole;    gibbilimbol A-D.;   

DOI  :  10.3390/12030389

来源: mdpi

【 摘 要 】

Exhaustive hydro-distillation of the leaves of Piper aduncum and fruits of Piper gibbilimbum (Piperaceae) afforded colorless and pale orange colored oils in 0.35 and 0.30 % yields, respectively. Detailed chemical analysis by GC/MS indicated the volatile constituents of Piper aduncum to be composed of dill apiole (43.3 %), β-caryophyllene (8.2 %), piperitione (6.7 %) and α-humulene (5.1 %), whilst the oil of P. gibbilimbum is dominated by the gibbilimbols A-D (74.2 %), with the remaining major constituents being the terpenes camphene (13.6 %) and α-pinene (6.5 %).

【 授权许可】

Unknown   
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