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Comparative chemical composition and antimicrobial activity of berry and leaf essential oils of piper nigrum l.

Authors:Indu Sasidharan, Ambujam Nirmala Menon
Int J Biol Med Res. 2010; 1(4): 215-218  |  PDF File


The volatile oils from pepper berries (mature fresh green and dried black) and pepper leaves (Piper nigrum L.) were analysed by GC and GC/MS. β-Caryophyllene was the major compound in both pepper berry oils, followed by β-pinene, limonene, α-pinene and humulene. Green pepper oil contained more oxygenated compounds (22%) compared to dry pepper oil (6.3%). The main compounds of pepper leaf oil were α-bisabolol (24.3%), α-cubebene (20%), elemol (15%), bisabolene (15%) followed by α-guaiene(15%). Antimicrobial activity of the oils against Bacillus subtilis, Pseudomonas aeruginosa, Candida albicans, Trichoderma spp, Aspergillus niger, Pencillium spp. and Saccharomyces cerevisiae, was assessed by disc diffusion method. MIC was assessed by micro broth dilution method. The results showed significant activity for all the oils suggesting their use as natural antimicrobial agents.