Issue

Vol. 30 No. 12 (2018): Vol 30 Issue 12

Copyright (c) 2018 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Chemotype Analysis and Antimicrobial Activities of Essential Oils from Fresh and Sun-Dried Berries of Piper guineense (Schum. and Thom)

https://doi.org/10.14233/ajchem.2018.21624
I.A. Owokotomo
Department of Chemistry, Federal University of Technology, P.M.B. 704 Akure, Nigeria
A.V. Chukwuka
Ecology and Environmental Biology Research Unit, Department of Zoology, University of Ibadan, Ibadan, Nigeria

Corresponding Author(s) : I.A. Owokotomo

adekunleowokotomo@gmail.com

Asian Journal of Chemistry, Vol. 30 No. 12 (2018): Vol 30 Issue 12

Abstract

Chemical constituents of the essential oils obtained through hydrodistillation from fresh and sun-dried berries of Piper guineense were determined through gas chromatography/flame ionization detection (GC/FID) together with gas chromatography/mass spectrometry (GC/MS) techniques. The antimicrobial activities were evaluated through agar diffusion method. The oil yields from the dried berries (1.42 % v/w) was higher than 1.10 % from fresh berries. Chemical profile of oils showed 61 compounds which accounted for 99 % of the total oils′ content. Essential oil from fresh berries consisted mainly of α-fellandrene (26.32 %), δ-3-carene (16.63 %) and β-pinene (9.89 %). Dried berries oil was composed of β-linalool (11.96 %), β-pinene (7.82 %), caryophyllene (7.65%), a-pinene (7.11%), 3-carene (5.38 %), β-bisabolene (5.11 %) and β-copaene (4.16 %). The essential oil from dried berries had higher sesquiterpenes while the fresh berries had more of monoterpene hydrocarbons. The higher sesquiterpene content of oil from dried berries may be attributed to the loss of monoterpenes through drying, while higher alcohol may be as a result of aerial oxidation of some constituents. Essential oils from dried berries had a more inhibition effect on Gram-positive bacteria (Staphylococcus aureus), Gram-negative bacteria (Escherichia coli) and two fungi species: Candida albicans and Aspergillus flavus compared to fresh berries extract. These findings suggest that sun-drying as preservation method may enhance the antimicrobial activity of Piper guineense.

Keywords

Essential oils Chemotype Antimicrobial activity Piper guineense
Owokotomo, I., & Chukwuka, A. (2018). Chemotype Analysis and Antimicrobial Activities of Essential Oils from Fresh and Sun-Dried Berries of Piper guineense (Schum. and Thom). Asian Journal of Chemistry, 30(12), 2771–2776. https://doi.org/10.14233/ajchem.2018.21624
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. A. Djilani and A. Dicko, ed.: J. Bouayed, The Therapeutic Benefits of Essential Oils, Nutrition, Well- Being and Health, p. 160 (2012).
  2. P.S.X. Yap, T. Krishnan, B.C. Yiap, C.P. Hu, K.G. Chan and S.H.E. Lim, J. Appl. Microbiol., 116, 1119 (2014); https://doi.org/10.1111/jam.12444.
  3. P.S.X. Yap, B.C. Yiap, H.C. Ping and S.H.E. Lim, Open Microbiol. J. 8, 6 (2014); https://doi.org/10.2174/1874285801408010006.
  4. E. Heuberger, How Does the Route of Administration Affect the Efficacy of Essential Oils? Bulletin Technique Gattefossé No. 103: Aromatherapy: Is There a Role for Essential Oils in Current and Future Healthcare? pp. 71-80 (2010).
  5. W. Dhifi, S. Bellili, S. Jazi, N. Bahloul and W. Mnif, Medicines (Basel), 3, 25 (2016); https://doi.org/10.3390/medicines3040025.
  6. S. Burt, Int. J. Food Microbiol., 94, 223 (2004); https://doi.org/10.1016/j.ijfoodmicro.2004.03.022.
  7. Saba, A. Bernard and O.A. Tomori, Pak. J. Nutr., 6, 366 (2007).
  8. S. Sengupta and A.B. Ray, Fitoterapia, 58, 147 (1987).
  9. M.A. Isawumi, Niger. Field, 49, 37 (1984).
  10. M.S. Owolabi and A. Oladipupo, Am. J. Essen. Oils Nat. Prod., 1, 37 (2013).
  11. U.N. Onwuka and U.N. Nwosuagwu, Nig. Food J., 23, 74 (2005).
  12. F.V. Udoh, Y.L. Theodore and V.B. Braide, Phytother. Res., 13, 106 (1999); https://doi.org/10.1002/(SICI)1099-1573(199903)13:2<106::AIDPTR362>3.0.CO;2-2.
  13. S.C. Achinewhu, C.C. Ogbonna and A.D. Hart, Chemical Composition of Indigenous Wild Herbs, Spices, Fruits, Nuts and Leafy Vegetables Used as Foods. Plant Food for Human Nutrition, Kluwer Academic Publishers: Netherlands, vol. 48, pp. 341–388 (1995).
  14. M.G. Miguel, Molecules, 15, 9252 (2010); https://doi.org/10.3390/molecules15129252.
  15. W.N. Setzer, G. Park, B.R. Agius, S.L. Stokes, T.M. Walker and W.A. Haber, Natural Prod. Commun., 3, 1367 (2008).
  16. D.F. Moura do Carmo, A.C.F. Amaral, G.M.C. Machado, L.L. Leon and J.R.A. Silva, Molecules, 17, 1819 (2012); https://doi.org/10.3390/molecules17021819.
  17. C.J. Muller and W.G. Jennings, J. Agric. Food Chem., 15, 762 (1967); https://doi.org/10.1021/jf60153a001.
  18. E.U. Okonkwo and W.I. Okoye, Int. J. Pest Manage., 42, 143 (1996); https://doi.org/10.1080/09670879609371985.
  19. N.E.S. Lale, Post Harvest News Information, 6, 69 (1995).
  20. A.O. Oyedeji, B.A. Adeniyi, O. Ajayi and W.A. Konig, Phytother. Res., 19, 362 (2005); https://doi.org/10.1002/ptr.1679.
  21. A. Olonisakin, M.O. Oladimeji and L. Lajide, J. Appl. Sci. (Faisalabad), 6, 2520 (2006); https://doi.org/10.3923/jas.2006.2520.2522.
  22. O.M. Wahab, Botany Res. Int., 8, 77 (2015); https://doi.org/10.5829/idosi.bri.2015.8.4.12823.
  23. H. Olsen, K. Aaby and G.I.A. Borge, J. Agric. Food Chem., 57, 2816 (2009); https://doi.org/10.1021/jf803693t.
  24. F. Anwar, U. Kalsoom, B. Sultana, M. Mushtaq, T. Mehmood and H.A. Arshad, Int. Food Res. J., 20, 653 (2013).
  25. T.H. Katamssadan, Int. J. Biosci., 7, 135 (2015); https://doi.org/10.12692/ijb/7.2.135-151.
  26. A.R. Mohamed Hanaa, Y.I. Sallam, A.S. El-Leithy and E.A. Safaa, Annals Agric. Sci., 57, 113 (2012).
  27. S. Najafian and M. Agah, Eur. J. Exp. Biol., 2, 1771 (2012).
  28. R. Shahhoseini, A. Estaji, N. Hosseini, M. Ghorbanpour and R. Omidbaigi, J. Essent. Oils Bearing Plants, 16, 474 (2013); https://doi.org/10.1080/0972060X.2013.813270.
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 2 Download : 0