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Chen SX, Yang K, Xiang JY, Raymond Kwaku O, Han JX, Zhu XA, Huang YT, Liu LJ, Shen SB, Li HZ, Li XC, Feng Y, Xu M. Comparison of Chemical Compositions of the Pepper EOs From Different Cultivars and Their AChE Inhibitory Activity. Nat Prod Commun 2020. [DOI: 10.1177/1934578x20971469] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
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.
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Affiliation(s)
- Shu-Xia Chen
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Kong Yang
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Jia-Yao Xiang
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Osafo Raymond Kwaku
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Jia-Xin Han
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Xian-Ai Zhu
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Ya-Ting Huang
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Le-Jiang Liu
- Medical Experimental Center, Medical College, Kunming University, Kunming, P. R. China
| | - Shao-Bin Shen
- Forage Plant Research Center, Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan, P. R. China
| | - Hai-Zhou Li
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Xing-Cong Li
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, Mississippi, USA
| | - Yang Feng
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
| | - Min Xu
- Faculty of Life Science and Technology, Center for Pharmaceutical Sciences, Kunming University of Science and Technology, Chenggong Campus, Kunming, P. R. China
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Musenga A, Mandrioli R, Ferranti A, D'Orazio G, Fanali S, Raggi MA. Analysis of aromatic and terpenic constituents of pepper extracts by capillary electrochromatography. J Sep Sci 2007; 30:612-9. [PMID: 17444231 DOI: 10.1002/jssc.200600456] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
An original method based on CEC has been developed for the determination of aromatic and terpenic compounds in extracts of spices obtained from Piper nigrum. The method is based on the use of a fused silica capillary (effective length: 23.5 cm, internal diameter: 100 microm) packed with a C18 sorbent (packing length: 23 cm, particle size: 5 microm). The mobile phase is a 50 mM, pH 6.0 ammonium acetate/ACN (10:90 v/v) mixture. Applying a 30 kV voltage, the following 11 compounds were separated and analysed: terpinen-4-ol, caryophyllene oxide, limonene, alpha-pinene, 3-carene, beta-pinene, alpha-humulene, beta-caryophyllene, alpha-phellandrene, eugenol and piperine. Compound determination is carried out using a diode-array detector set at 265 and 338 nm for alpha-phellandrene and piperine, respectively, and at 210 nm (reference subtraction at 282 nm) for all the other analytes. The optimised method has been validated with good results in terms of linearity, limits of quantitation, detection and precision. The CEC method was successfully applied to the analysis of essential oils and methanolic extracts of 'black', 'white' and 'green' pepper.
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Affiliation(s)
- Alessandro Musenga
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Alma Mater Studiorum - University of Bologna, Bologna, Italy
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