Composition and bioactivity of essential oils from lolot pepper (Piper lolot C. DC.) extracted by microwave-assisted hydrodistillation

Phong, H.X. and Thanh, N.N. and Tien, D.T.K. and Long, B.H.D. (2022) Composition and bioactivity of essential oils from lolot pepper (Piper lolot C. DC.) extracted by microwave-assisted hydrodistillation. Food Research (Malaysia), 6. pp. 116-123. ISSN 2550-2166

In this study, lolot pepper (Piper lolot C. DC.), a popular vegetable, a special spice, and effective medicine in Vietnam, was utilized for the extraction of essential oil. Chopped or grounded lolot leaves were hydro-distilled by microwaving supplemented with water levels (200 to 700 mL) in different extraction periods (30 to 120 mins) by different heating power levels (400 to 800 W). The chemical composition of the extract was analyzed by mass spectrometry gas chromatography. Then, the antibacterial and antioxidant properties of lolot essential oil were investigated. As a result, the suitable conditions for the extraction of essential oils of lolot pepper by microwaving were determined by utilizing the chopping raw material with 500 mL distilled water per 500 g of lolot pepper, through a 90-minute extraction at 800 W). The main components of the essential oils of the lolot pepper collected in Dong Thap province were 19 compounds, mainly (E)-nerolidol (18.43%), germacrene D (12.52%), β-elemene (6.7%), β- caryophyllene (4.14%), and α-selinene (4.1%). Lolot pepper essential oils had inhibitory effects on Bacillus subtilis, Escherichia coli, Edwardsiella ictaluri, and Streptococcus pneumoniae. In particular, this essential oil could significantly inhibit E. ictaluri and S. pneumoniae. The antioxidant ability of lolot pepper essential oils tested by the DPPH free radical inhibition activity indicated that the concentration of the essential oils for 50% DPPH inhibition was 16.79 μg/mL.

Full text available from: Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...

Abstract

In this study, lolot pepper (Piper lolot C. DC.), a popular vegetable, a special spice, and effective medicine in Vietnam, was utilized for the extraction of essential oil. Chopped or grounded lolot leaves were hydro-distilled by microwaving supplemented with water levels (200 to 700 mL) in different extraction periods (30 to 120 mins) by different heating power levels (400 to 800 W). The chemical composition of the extract was analyzed by mass spectrometry gas chromatography. Then, the antibacterial and antioxidant properties of lolot essential oil were investigated. As a result, the suitable conditions for the extraction of essential oils of lolot pepper by microwaving were determined by utilizing the chopping raw material with 500 mL distilled water per 500 g of lolot pepper, through a 90-minute extraction at 800 W). The main components of the essential oils of the lolot pepper collected in Dong Thap province were 19 compounds, mainly (E)-nerolidol (18.43%), germacrene D (12.52%), β-elemene (6.7%), β- caryophyllene (4.14%), and α-selinene (4.1%). Lolot pepper essential oils had inhibitory effects on Bacillus subtilis, Escherichia coli, Edwardsiella ictaluri, and Streptococcus pneumoniae. In particular, this essential oil could significantly inhibit E. ictaluri and S. pneumoniae. The antioxidant ability of lolot pepper essential oils tested by the DPPH free radical inhibition activity indicated that the concentration of the essential oils for 50% DPPH inhibition was 16.79 μg/mL.

[error in script]

Item Type:	Article
AGROVOC Term:	essential oils
AGROVOC Term:	extraction
AGROVOC Term:	analysis
AGROVOC Term:	microwave ovens
AGROVOC Term:	mass spectrometry
AGROVOC Term:	gas chromatography
AGROVOC Term:	antibacterial properties
AGROVOC Term:	antioxidant properties
AGROVOC Term:	chemical composition
AGROVOC Term:	Bacillus subtilis
Geographical Term:	Vietnam
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	05 Feb 2026 08:14
Last Modified:	05 Feb 2026 08:14
URI:	http://webagris.upm.edu.my/id/eprint/3340

Actions (login required)

View Item