title: Volatile chemical constituents of Piper aduncum L and Piper gibbilimbum C. DC (Piperaceae) from Papua New Guinea.
abstract: Exhaustive hydro-distillation of the leaves of Piper aduncum and fruits of Piper gibbilimbum (Piperaceae) afforded colorless and pale orange colored oils in 0.35 and 0.30 % yields, respectively. Detailed chemical analysis by GC/MS indicated the volatile constituents of Piper aduncum to be composed of dill apiole (43.3%), beta-caryophyllene (8.2%), piperitione (6.7%) and alpha-humulene (5.1%), whilst the oil of P. gibbilimbum is dominated by the gibbilimbols A-D (74.2%), with the remaining major constituents being the terpenes camphene (13.6%) and alpha-pinene (6.5%).
authors.affiliation: Chemistry Department, University of PNG, P.O. Box 320, University, Papua New Guinea. rali.topul@upng.ac.pg
authors.forename: Topul
authors.initials: T
authors.lastname: Rali
authors.forename: Stewart W
authors.initials: SW
authors.lastname: Wossa
authors.forename: David N
authors.initials: DN
authors.lastname: Leach
authors.forename: Peter G
authors.initials: PG
authors.lastname: Waterman
mesh_terms: D005638:Fruit / Q000737:chemistry; D009822:Oils, Volatile / Q000737:chemistry*; D010219:Papua New Guinea; D031701:Piper / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D009822:Oils, Volatile; D010938:Plant Oils