Volatile chemical constituents of Piper aduncum L and Piper gibbilimbum C. DC (Piperaceae) from Papua New Guinea

Topul Rali, University of Papua New Guinea
Stewart W. Wossa, University of Goroka
David N. Leach, Southern Cross University
Peter G. Waterman, Southern Cross University

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 %), â- caryophyllene (8.2 %), piperitione (6.7 %) and á-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 á-pinene (6.5 %).