Topic
Piper retrofractum
About: Piper retrofractum is a research topic. Over the lifetime, 126 publications have been published within this topic receiving 1216 citations.
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TL;DR: Two new piperidine alkaloids, piperoctadecalidine and pipereicosalidine have been isolated from the fruits of Piper retrofractum (Piperaceae) along with two known piperine and pipernonaline as discussed by the authors.
33 citations
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TL;DR: Two new compounds, piperoside and isoheptanol 2(S)-O-β-D-xylopyranosyl (1→6)-O -β- D-glucopyranuside (11) are identified and their structures are determined from 1D-NMR, 2D- NMR, and HR-ESI-MS spectral, a modified Mosher's method, and comparisons with previous reports.
31 citations
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TL;DR: The chemical composition of essential oils from four Piper species, Piper retrofractum Vahl.
Abstract: The chemical composition of essential oils from four Piper species, Piper retrofractum Vahl., P. boehmeriaefolium (Miq.) C. DC., P. sarmentosum Roxb., and P. maclurei Merr., were analysed by gas chromatography-flame ionization detector (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Nineteen to sixty-four compounds representing 92.0%-98.4% of the total contents were identified in the oil samples. The major constituents identified in P. retrofractum leaf oil were benzyl benzoate (14.4%), myrcene (14.4%), bicycloelemene (9.9%), bicyclogermacrene (7.0%) and β-caryophyllene (5.3%). On the other hand, the main constituents of P. boehmeriaefolium were α-copaene (28.3%), α-pinene (7.4%) and 1, 8-cineole (5.7%). P. sarmentosum showed a very different chemical profile characterized mainly by aromatic compounds and devoid of monoterpene hydrocarbons. The major constituents were benzyl benzoate (49.1%), benzyl alcohol (17.9%), 2-hydroxy-benzoic acid phenylmethyl ester (10.0%) and 2-butenyl-benzene (7.9%). The leaf of P. maclurei was characterized by higher amount of (E)-cinnamic acid (37.4%) and (E)-nerolidol (19.4%). Moreover, (Z)-9-octadecanoic acid methyl ester (28.0%), (E)-cinnamyl acetate (17.2%), phytol (12.2%) and (E)-cinnamaldehyde (8.8%) were the major compounds identified in the stem oil.
30 citations
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TL;DR: In this paper, the densitometric estimation of piperine from fruits of Piper nigrum, white pepper, Piper longum, Piper retrofractum Vahl, Piper cubeba Hunter, and Piper betle L. is reported.
Abstract: Piperine, an alkaloid with diverse biological activity commonly occurring in fruits of Piper sp., has high commercial, economical, and medicinal value. In this communication densitometric estimation of piperine from fruits of Piper nigrum L., processed Piper nigrum L. (white pepper), Piper longum L., Piper retrofractum Vahl, Piper cubeba Hunter, and Piper betle L. is reported. Extracts of these fruits and a standard solution of piperine were applied to silica gel F254 HPTLC plates and the plates were developed in a twin-trough chamber with toluene-ethyl acetate-diethyl ether 6:3:1 as mobile phase. The plates were scanned at 337 nm and quantification of piperine was based on a predetermined calibration plot obtained by chromatography of 15 to 75 ng standard. The quantity of piperine was highest in fruits of Piper nigrum L. and least in Piper betle L. The trend was Piper nigrum L. > Piper longum L. > processed Piper nigrum L. > Piper retrofractum Vahl > Piper cubeba Hunter > Piper betle L. The HPTLC method ...
26 citations
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TL;DR: The DPPH radical scavenging activity and total phenolic content, as measures of antioxidant capacity, decreased with increasing fruit maturation from GM to RM, which was consistent with the changes in piperine content, so the maturity stage has a significant influence on the flavor and antioxidant characteristics of hihatsumodoki fresh fruit.
Abstract: To determine the effect of maturity stage on the food attributes of hihatsumodoki (Piper retrofractum Vahl) fresh fruit, the flavor characteristics and antioxidant capacities were investigated at green (GM), orange (OM), and red maturity (RM) stages. Total organic acids, total free amino acids (FAA), and piperine decreased with increasing fruit maturation, reaching minima at the RM stage. Conversely, total sugars and the FAA that contribute to both umami and sweetness were the highest RM stage. Principal component analysis revealed that the volatile composition of the fruit at the GM stage was clearly different from that at the other stages. The DPPH radical scavenging activity and total phenolic content, as measures of antioxidant capacity, decreased with increasing fruit maturation from GM to RM, which was consistent with the changes in piperine content. Therefore, the maturity stage has a significant influence on the flavor and antioxidant characteristics of hihatsumodoki fresh fruit.
22 citations