Faculty and Student Publications
Document Type
Article
Publication Date
1-1-2020
Abstract
© The Author(s) 2020. Pepper is one of the most popular spices over the world and is called the King of Spices. Its essential oils (EOs) could alleviate neuronal ailments due to the inhibitory effect against acetylcholinesterase (AChE). In this study, the chemical compositions of 26 EOs prepared from white and black pepper collecting from 6 different cultivars were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 133 compounds were identified in the white and black pepper EOs. Monoterpenes and sesquiterpenes were found to be riched in these EOs, of which α-pinene, β-pinene, sabinene, 3-carene, limonene, and (E)-β-caryophyllene were the major constituents. Most of pepper EOs showed potential AChE inhibitory activity with half-maximal inhibitory concentration (IC50) values in the range of 0.5-182.5 µg/mL. Comparison of chemical constitutes of pepper EOs from different cultivars suggested that α-pinene, β-pinene, and 3-carene with an IC50 value of 3.2, 53.3, and 2.9 µg/mL, respectively, might be used as Quality-marker (Q-marker) of pepper oil in inhibiting AChE.
Relational Format
journal article
Recommended Citation
Chen, S.-X., Yang, K., Xiang, J.-Y., Raymond Kwaku, O., Han, J.-X., Zhu, X.-A., Huang, Y.-T., Liu, L.-J., Shen, S.-B., Li, H.-Z., Li, X.-C., Feng, Y., & Xu, M. (2020). Comparison of Chemical Compositions of the Pepper EOs From Different Cultivars and Their AChE Inhibitory Activity. Natural Product Communications, 15(11), 1934578X2097146. https://doi.org/10.1177/1934578X20971469
DOI
10.1177/1934578X20971469