Skip to main content
Article
Volatile chemical constituents of Piper aduncum L and Piper gibbilimbum C. DC (Piperaceae) from Papua New Guinea
Molecules
  • 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
Document Type
Article
Publication Date
1-1-2007
Peer Reviewed
Peer-Reviewed
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 %).

Citation Information

Rali, T, Wossa, SW, Leach, DN & Waterman, PG 2007, 'Volatile chemical constituents of Piper aduncum L and Piper gibbilimbum C. DC (Piperaceae) from Papua New Guinea', Molecules, vol. 12, no. 3, pp. 389-394.

Published version available from:

http://dx.doi.org/10.3390/12030389

Published version reproduced in ePublications@scu with the kind permission of the publisher.