Essential Oil Composition From Leaves and Fruits of Piper divaricatum G. Mey.

Abstract

The chemical composition of the essential oils from leaves and fruits of Piper divaricatum G. Mey., collected in August 2005 and September 2006, was analyzed by GC/MS and GC-FID. Twenty-six components, representing more than 94.0% of the chemical compositions of the oils, were identified. Both oils showed higher concentrations of monoterpenoids, particularly the oils from leaves (74.2–81.1%). The oils showed some compositional similarities but the fruit oil could be easily distinguished from the leaf oil by the exclusive presence of α-phellandrene (4.6–10.0%) and significant content of β-caryophyllene (9.0–11.4%). The major constituents of the leaf oils were linalool (23.4–29.7%), β-pinene (19.9–25.3%) and α-pinene (9.0–18.8%), while the fruit oils contained β-pinene (18.0–12.0%), α-pinene (6.3–17.6%) and β-caryophyllene (9.0–11.4%) as prevalent compounds.