Major Constituents Of Leaf Oil Research Articles

Correlation of metabolites in the leaf and berries of selected black pepper varieties

The biochemical component which attribute pungency to black pepper ( Piper nigrum) is mainly the alkaloid piperine, the aroma and flavour are attributed by components like α- and β-pinenes, sabinene, myrcene, limonene, β-caryophyllene, camphene, etc. Our study revealed that the biochemical profile varies in the leaf and berries of black pepper. Total phenols, total starch, total carbohydrate and protein content from leaves and berries of selected 26 black pepper cultivars were evaluated. The concentration of oil, oleoresin, piperine and the essential oil constituents from both leaves and berries were also compared in these cultivars. Germacrene-D and elemol were found to be the major constituents of leaf oil. β-Caryophyllene was high in berries and it showed more variability in berries compared to leaf samples. Berry oil constituents namely, pinene, sabinene, myrcene and limonene were not detected in the leaf oil. Different leaf metabolites showed cumulative direct effect on berry constituents.

Sesquiterpene Rich Oils from Leaves and Roots of Senecio rufinervis DC.

The essential oils isolated by steam distillation from the leaves and roots of Senecio rufinervis DC., were analyzed by GC, GC/MS and 1H- and 13C-NMR. A total of (92.5%) and (89.1%) of the constituents were identified in leaf and root oil, respectively. Both the oils were dominated by the sesquiterpenoids with germacrene D (33.7%), δ-cadinene (5.5%), γ-cadinene (5.5%), germacrene D-4-ol (5.4%), α-cadinol (4.9%) and β-longipinene (4.0%) as major constituents in leaf oil while germacrene D (32.9%), germacrene A (19.5%), δ-elemene (7.6%), α-cubebene (4.9%) and β-eudesmol (3.0%) were dominant in the root oil.

Vocabulary for sensory description

The biochemical component which attribute pungency to black pepper (Piper nigrum) is mainly the alkaloid piperine, the aroma and flavour are attributed by components like α- and β-pinenes, sabinene, myrcene, limonene, β-caryophyllene, camphene, etc. Our study revealed that the biochemical profile varies in the leaf and berries of black pepper. Total phenols, total starch, total carbohydrate and protein content from leaves and berries of selected 26 black pepper cultivars were evaluated. The concentration of oil, oleoresin, piperine and the essential oil constituents from both leaves and berries were also compared in these cultivars. Germacrene-D and elemol were found to be the major constituents of leaf oil. β-Caryophyllene was high in berries and it showed more variability in berries compared to leaf samples. Berry oil constituents namely, pinene, sabinene, myrcene and limonene were not detected in the leaf oil. Different leaf metabolites showed cumulative direct effect on berry constituents.