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delta 3 carene/piper
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5 resultat
Could essential oils of green and black pepper be used as food preservatives?
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Black and green pepper essential oils were used in this study in order to determine the chemical composition, in vitro antimicrobial activity against food spoilage microorganisms and in situ oils effect on food microorganism, after incorporation in chicken soup, by suggested methodology for
Antimicrobial synergism and cytotoxic properties of Citrus limon L., Piper nigrum L. and Melaleuca alternifolia (Maiden and Betche) Cheel essential oils.
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OBJECTIVE
The chemical composition, antimicrobial and synergistic effect, and cytotoxic activity of Citrus limon (lemon), Piper nigrum (green pepper) and Melaleuca alternifoila (tea tree) essential oils (EOs) were investigated.
METHODS
Chemical analyses of essential oils were tested by GC-FID and
In vitro efficacy of the essential oil of Piper cubeba L. (Piperaceae) against Schistosoma mansoni.
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In this paper, cercariae, schistosomula, and adult Schistosoma mansoni worms were incubated in vitro with the essential oil of Piper cubeba (PC-EO) at concentrations from 12.5 to 200 μg/mL, and the viability was evaluated using an inverted microscopy. The effects of PC-EO at 100 and 200 μg/mL on the
Volatiles of Black Pepper Fruits (Piper nigrum L.).
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Black pepper (Piper nigrum) is historically one of the most important spices and herbal medicines, and is now cultivated in tropical regions worldwide. The essential oil of black pepper fruits has shown a myriad of biological activities and is a commercially important commodity. In this work,
Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening states.
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The qualitative and quantitative composition of the essential oil from black, green, and white pepper was determined by using a simultaneous distillation and extraction micromethod for oil isolation and gas chromatography (GC)/flame ionization detection (FID) and GC/mass spectrometry (MS) analysis
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