Antioxidant and antityrosinase activities of piper maingayi HK. Essential oils

• Main Authors: Hashim, N. A., Ahmad, F., Susanti, D.
• Format: Article
• Language: English
• Published: Penerbit UTM Press 2016
• Subjects: QD Chemistry
• Online Access: http://eprints.utm.my/id/eprint/74279/1/NurAthirahHashim2016_AntioxidantandAntityrosinaseActivities.pdf; http://eprints.utm.my/id/eprint/74279/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-84952332764&doi=10.11113%2fjt.v78.4912&partnerID=40&md5=a31850e8e24dcf109b85c66c29acbac5

The study was aimed to investigate the chemical components of stem and fruit volatile oils of Piper. maingayi Hk. with their antioxidant and antityrosinase activities. GC and GC-MS analysis of the essential oils obtained from the fresh stem and fruit of P. maingayi Hk. resulted in the identification of 34 and 18 components accounting for 83.6% and 78.7% of the total amount, respectively. Sesquiterpene hydrocarbons and oxygenated sesquiterpenes were the most highly represented classes as the former ranging from 64.7% to 70.7%, and the latter varying from 7.4% to 8.6%. The main constituents of the stem oil were: α-caryophyllene (26.2%), α-cedrene (8.4%), caryophyllene oxide (6.7%) and cis-calamenene (6.2%), while the fruit oil was dominated by δ-cadinene (22.6%), β-caryophyllene (18.8%), α-copaene (11.2%) and α-cadinol (7.1%). The stem and fruit of P. maingayi oils showed significant value for antioxidant and antityrosinase activities.