Topic
Piper guineense
About: Piper guineense is a research topic. Over the lifetime, 247 publications have been published within this topic receiving 3404 citations. The topic is also known as: Piper guineense.
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TL;DR: The results suggest that plants of the genus Ocimum can be used as an alternative to synthetic insecticides.
214 citations
TL;DR: The essential oils of Hoslundia opposita, Hyptis lanceolata, H. suaveolens, T. capense, P. guineense and Bixa orellana were analysed by GC and combined GC-MS as mentioned in this paper.
Abstract: The essential oils of Hoslundia opposita Vahl. (leaves), Hyptis lanceolata Poit. (whole plant), Hyptis suaveolens Poit. (leaves), Ocimum basilicum L. (whole plant), Ocimum canum Sim. (whole plant), Ocimum gratissimum L. (leaves), Plectranthus glandulosus Hook (leaves), Thymus vulgaris L. (whole plant), Piper capense L. (leaves and seeds), Piper guineense Schum. et Thom. (leaves and seeds) and Bixa orellana L. (leaves) which were obtained by hydrodistillation from plants collected in different regions of Cameroon, were analysed by GC and combined GC–MS. The oils of Hoslundia opposita, Hyptis lanceolata, H. suaveolens, T. vulgaris, P. capense, P. guineense and B. orellana were found to be rich in hydrocarbons (>58%). The most abundant compounds in the oils of O. basilicum, O. canum and P. glandulosus were alcohols and oxides (>40%), while in the oil of O. gratissimum the amounts of hydrocarbons and oxygen-containing components were roughly the same. It is of interest to note the presence in O. basilicum and P. guineense (leaves) of aromatic compounds in a sizeable amount (13.5% and 25.6% respectively). The antifungal activity of these essential oils against Candida albicans, Cryptococcus neoformans, Aspergillus flavus, Aureobasidium pullulans, Microsporum gypseum, Trichophyton rubrum, and Trichoderma viride were also investigated. Two methods were used for these antifungal tests: the microatmosphere method and the standardized broth dilution micromethod. Three oils (from Ocimum gratissimum, Thymus vulgaris and Ocimum basilicum) showed strong antifungal activity. © 1998 John Wiley & Sons, Ltd.
205 citations
TL;DR: A GC-sniffing technique was used to correlate the single odor impression of the identified SPME headspace volatiles of the three investigated pepper samples with the following results: themain compounds such as beta-caryophyllene, germacrene D, limonene, beta-pinene, alpha-phellandrene and alpha-humulene, as well as minor constituents.
204 citations
TL;DR: Essential oils of D. tripetela and P. guineense achieved 100% mortality of adults of Callosobruchus maculatus and Sitophilus zeamais in 24 h and cowpea and maize grains treated with seed oils suppressed the e...
Abstract: Seed powders and the essential oils of Dennettia tripetela Baker F., Piper guineense Schum and Thonn, Mondora myristica (Gaerth) Dunal and Xylopia aethiopica Dunal A. Rich were evaluated for their effectiveness in protecting cowpea and maize grains during storage. D. tripetela powder mixed with maize grains, at 1.5 g per 25 g was significantly more effective (P < 0.05) than P. guineense, M. myristica and X. aethiopica in achieving 100% mortality of adults of Sitophilus zeamais in 24 h, and was also as effective as pirimiphosmethyl (10 ppm) in achieving 100% mortality of adult weevil in 24 h, 3 months after treatment at a dose of 3g per 25 g. There was no F1 emergence except in grains treated with M. myristica, X. aethiopica and the untreated controls. Essential oils of D. tripetela and P. guineense achieved 100% mortality of adults of Callosobruchus maculatus and Sitophilus zeamais in 24 h. Except in cowpea treated with X. aethiopica cowpea and maize grains treated with seed oils suppressed the e...
159 citations
TL;DR: In this article, the authors investigated the composition and levels of some toxicants (anti-nutrients) in four commonly consumed spices: garlic, ginger, onion, and Piper guineense seeds (Ashanti pepper).
Abstract: Proximate composition and levels of some toxicants (anti-nutrients) in four commonly consumed spices were investigated. The spices were garlic ( Allium sativum ), ginger ( Zingiber officinale ), onion ( Allium cepa var. cepa), and Piper guineense seeds (Ashanti pepper). Proximate analyses showed the spices to contain (on dry weight basis) moisture ranging from 3.41% in onion to 6.67% in ginger; crude fat ranging from 0.68% (garlic) to 12.50% in Ashanti pepper, while crude protein contents ranged from 8.56% in ginger to 17.35% in garlic. Ash content ranged from 4.06% (garlic) to 8.48% (onion) and total carbohydrate content ranged from 67.59% in Ashanti pepper to 76.71% in onion. All samples were good sources of carbohydrates only. The phytochemical screening of the spices showed the presence of tannins, saponins, oxalates and cynogenic glycosides. All four samples had very low concentrations of tannin (0.01g/100g). The saponin levels ranged between 3.99g/100g in ginger and 48.35g/100g in onion. The oxalate concentrations were in the range 0.03g/100g (onion) to 0.23g/100g (ginger), while the cyanogenic glycoside levels ranged between 30.5mg/100g in ginger and 56.39mg/100g in onion. Journal of Applied Sciences and Environmental Management Vol. 9(1) 2005: 150-155
121 citations