Volatile chemical constituents of Piper aduncum L and Piper gibbilimbum C. DC (Piperaceae) from Papua New Guinea.
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%).
Rali
Topul
T
Chemistry Department, University of PNG, P.O. Box 320, University, Papua New Guinea. rali.topul@upng.ac.pg
Wossa
Stewart W
SW
Leach
David N
DN
Waterman
Peter G
PG
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*
D009822:Oils, Volatile; D010938:Plant Oils