Comparative chemical composition and antimicrobial activity of berry and leaf essential oils of Piper nigrum L

Abstract

The volatile oils from pepper berries (mature fresh green and dried black) and pepper leaves was assessed by disc diffusion method. MIC was assessed by micro broth dilution method. The results showed significant activity for all the oils suggesting their use as natural antimicrobial agents. (Piper nigrum Bacillus subtilis, Pseudomonas aeruginosa, Candida albicans, Trichoderma spp, Aspergillus niger, Pencillium spp. and Saccharomyces cerevisiae, L.)were analysed by GC and GC/MS. β-Caryophyllenewas the major compound in both pepper berry oils, followed by β-pinene, limonene, α-pinene and humulene. Green pepper oil contained more oxygenated compounds (22%) compared to dry pepper oil (6.3%). The main compounds of pepper leaf oilwere α-bisabolol (24.3%), α-cubebene (20%), elemol (15%), bisabolene (15%) followed by α-guaiene(15%). Antimicrobial activity of the oi