Composición de aceites esenciales de diferentes especies de “pimienta” de los géneros Piper, Pimenta, Lindera, Ruta, Schinus y Zanthoxylum

  1. Alonso-Miguel, Héctor 1
  2. Pérez-Alonso, María José 1
  3. Soria, Ana Cristina 2
  4. Blanco Martínez, Manuel 1
  1. 1 Universidad Complutense de Madrid
    info

    Universidad Complutense de Madrid

    Madrid, España

    ROR 02p0gd045

  2. 2 Instituto de Química Orgánica General (CSIC)
Journal:
Botanica complutensis

ISSN: 0214-4565

Year of publication: 2020

Issue: 44

Pages: 103-113

Type: Article

DOI: 10.5209/BOCM.73020 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Botanica complutensis

Abstract

The essential oil of ten species used as pepper has been extracted by hydrodistillation: Piper borbonense, P. capense, P. retrofractum, P. nigrum, Zanthoxylum bungeanum and Z. armatum, Lindera neesiana, Ruta chalepensis, Schinus terebenthifolia, Pimenta dioica. The analyzes carried out by means of gas chromatography mass spectrometry found that all of them present β-phellandrene and derivatives of caryophyllene and phellandrene, these compounds with pungent properties being characteristic of the pepper spice. The yield of essence varies from 0.43% for R. chalepensis to 7.61% for P. borbonense. The major compounds were: P. borbonense (α-phellandrene, 12.43%), P. capense (δ-cadinene, 25.59%,), P. retrofractum (γ-cadinene, 31.63%), P. nigrum ((E) -β-caryophyllene, 22.88%), P. dioica (eugenol, 48.93%), L. neesiana (myristicin, 14.13%), R. chalepensis (2-undecanone, 64, 93%), S. therebenthifolia (δ-3-carene, 29.21%), Z. armatum (linalool, 53.30%); Z. bungeanum (linalool, 64.09%). All this shows the differences in the secondary metabolism of peppers and therefore their possible applications in different industries.

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