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)
Revue:
Botanica complutensis

ISSN: 0214-4565

Année de publication: 2020

Número: 44

Pages: 103-113

Type: Article

DOI: 10.5209/BOCM.73020 DIALNET GOOGLE SCHOLAR lock_openAccès ouvert editor

D'autres publications dans: Botanica complutensis

Résumé

Se ha extraído mediante hidrodestilación el aceite esencial de diez especies usadas como pimienta: Piper borbonense, P. capense, P. retrofractum, P. nigrum, Zanthoxylum bungeanum y Z. armatum, Lindera neesiana, Ruta chalepensis, Schinus terebenthifolia, Pimenta dioica. Los análisis realizados mediante cromatografía de gases acoplada a espectrometría de masas encontraron que todas presentan β-felandreno y derivados de cariofileno y felandreno, siendo estos compuestos de propiedades pungentes los característicos de la especia pimienta. El rendimiento de esencia varía desde 0,43% para R. chalepensis hasta 7,61% para P. borbonense. Los compuestos mayoritarios fueron: P. borbonense (α-felandreno, 12,43%), P. capense (δ-cadineno, 25,59%,), P. retrofractum (γ-cadineno, 31,63%), P. nigrum ((E)-β-cariofileno, 22,88%), P. dioica (eugenol, 48,93%), L. neesiana (miristicina, 14,13%), R. chalepensis (2-undecanona, 64,93%), S. therebenthifolia (δ-3-careno, 29,21%), Z. armatum (linalool, 53,30%); Z. bungeanum (linalool, 64,09%). Todo esto muestra las diferencias en el metabolismo secundario de las pimientas y por tanto sus posibles aplicaciones en diferentes industrias.

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