Composición química y actividad antibacteriana del aceite esencial de Peperomia acuminata de los Andes venezolanos

Mora-Vivas, Flor D; Velasco, Judith; Díaz, Tulia; Rojas-Fermín, Luis; T, Lorena Díaz de; Ríos-Tesch, Nurby; Carmona, Juan

doi:10.15381/rpb.v23i3.12865

Cited by 5 publications

(4 citation statements)

References 9 publications

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“…The hydrodistillated extract mainly contained oxygenated hydrocarbons but monoterpenes and sesquiterpenes were not detected. The chemical profile of the essential oil from P. maculosa was distinct to that described for Peperomia galioides, P. chalhuapuquiana, P. pellucida, and P. circinnata (da Silva et al, 1999;Lira et al, 2007;Verma et al, 2015) and closely related to that of P. hernandifolia and P. acuminata (Cicció, 2005;Mora-Vivas et al, 2016). Decanal and lauric acid (dodecanoic acid) were the most abundant volatiles in the essential oil (~70%).…”

Section: Essential Oil Profilingmentioning

confidence: 71%

“…The polar and nonpolar composition of several cultivars of P. pellucida and other species from the same genus has been obtained by sophisticated chromatographic techniques such as HPLC and GC-MS (Cicció, 2005;da Silva et al, 1999;de Lira et al, 2009;Lira et al, 2007;Mora-Vivas et al, 2016;Verma et al, 2015;Wei et al, 2011). From the results of these investigations, some small molecules with nutraceutical application were identified.…”

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confidence: 99%

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Nutraceutical potential and hypolipidemic properties of the volatiles from the edible leaves ofPeperomia maculosa

et al. 2018

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The edible leaves of Peperomia maculosa were chemically investigated. Lutein (9.05–16.82 mg 100 g–1 FW), rutin (1.63–3.72 mg 100 g–1 DW), quercetin (2.04–5.75 mg 100 g–1 DW), and ascorbic acid (18.33–37.09 mg 100 g–1 DW) were quantified by HPLC. GC‐MS analyses of the leaf essential oil showed decanal (26.8%–47.9%) and lauric acid (22.6%–37.1%) as the most abundant compounds. The essential oil and decanal produced a mixed inhibition on pancreatic lipase (IC50, 28.4–39.6 µg mL–1; Km, 0.863–>0.995 mM; Vmax, 0.0921–>0.0581 mM min–1). The oral administration of the essential oil and decanal in ICR male mice corroborated a significant reduction (p < 0.01) of plasma triglyceride content after 1.5 and 3 h. Peperomia oil and its main constituents inhibited the growth of four foodborne pathogens, including Staphylococcus aureus (MIC, 19.7‐66.4 µg mL–1) and Enterococcus faecalis (MIC, 24.8‐76.7 µg mL–1). The nutraceutical potential of this condiment is reported for the first time. Practical applications Traditional plant foods are a practical alternative for the prevention of obesity. Because of its similar taste to coriander, Peperomia maculosa is an edible plant widely consumed in southern Mexico. Considering the high amounts of carotenoids, flavonoids, organic acids, volatiles as well as the in vitro and in vivo anti‐hypertriglyceridemic activity of this plant, the creation of new food products based on P. maculosa and its bioactive compounds should be envisioned.

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Section: Essential Oil Profilingmentioning

confidence: 71%

mentioning

confidence: 99%

Nutraceutical potential and hypolipidemic properties of the volatiles from the edible leaves ofPeperomia maculosa

et al. 2018

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“…Dillapiole predominates in Brazilian P. pellucida [ 14 ]. P. acuminata EOs from Venezuela primarily contain (2 E )-dodecenal [ 15 ]. P. borbonensis from Réunion Island contains myristicin and elemicin [ 16 ].…”

Section: Discussionmentioning

confidence: 99%

“…inaequalifolia , P. obtusifolia , P. pellucida , P. hernandiifolia , P. acuminata , P. galioides , P. chalhuapuquiana , P. macrostachyos , P. rotundifolia , P. circinnata , and P. serpens, has been investigated in many studies. However, there are scarce studies on the chemical components and biological effects of P. leptostachya [ 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Essential Oil from Vietnamese Peperomia leptostachya Hook. & Arn. (Piperaceae): Chemical Composition, Antioxidant, Anti-Inflammatory, Cytotoxic Activities, and In Silico Analysis

Nguyen,

Pham,

et al. 2024

Molecules

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This study is the first to investigate the chemical composition and antioxidant, anti-inflammatory, and cytotoxic activities of Peperomia leptostachya leaf oil. A yellow oil was obtained through hydro-distillation, with a yield of 0.1% (w/w). The GC-MS analysis revealed 66 compounds, constituting 99.6% of the oil. Sesquiterpene hydrocarbons predominated (70.4%), followed by monoterpene hydrocarbons (13.2%), oxygenated sesquiterpenes (12.4%), non-terpenic compounds (2.0%), and oxygenated monoterpenes (1.6%). Major constituents included germacrene D (25.1%), (E)-caryophyllene (17.4%), bicyclogermacrene (6.6%), α-pinene (6.2%), and β-pinene (4.7%). The assessment of antioxidant capacity via 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assay yielded a weak effect, with an IC50 value > 100 µg/mL. The inhibition of lipopolysaccharide-induced nitric oxide production in RAW 264.7 cells was quantified using the MTT assay, showing an IC50 value of 15.15 ± 0.68 µg/mL. Furthermore, cytotoxic effects on SK-LU-1 cell line growth were evaluated using the sulforhodamine B assay, resulting in an IC50 value of 37.45 ± 2.43 μg/mL. The anti-inflammatory activity was notable among the analyzed bioactivities of this oil. By employing a computational model, the predominant secondary metabolites in the essential oil were selected as candidates for interaction analysis with cyclooxygenase-2, an enzyme implicated in the inflammatory response. Our findings suggest that P. leptostachya leaf oil could serve as a potential source of natural compounds with prospective therapeutic effects in treating inflammatory conditions.

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Validation of a method of broth microdilution for the determination of antibacterial activity of essential oils

et al. 2021

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Objective The aim of the present study was to adapt and optimize a broth microdilution method and compare it to the agar dilution method for the evaluation of activity of essential oils from medicinal plants against Gram-negative bacteria. Based on bibliographic research, active and not active oils were selected. The sensitivity and specificity were established as parameters for validation. The comparison between both methods was made using contingency analysis tables, based on the observed frequencies. For both methods, the minimum inhibitory concentration was determined against Escherichiacoli strains, in an essential oil concentration range between 0.03 and 0.48% (v/v). Results A stable emulsion formation was achieved with the addition of Tween 80 and constant agitation, guaranteeing the continuous contact of oil with bacteria (critical step in the microdilution method). The statistical analysis of results obtained with both methods presented a good sensitivity and specificity (100% in both cases), which let us correctly discriminate between active and non-active oils. The values obtained for the minimal inhibitory concentration were independent of the technique used. Finally, the obtained results show that the validated microtechnique allows important diminishment of time and resources for investigations dealing with essential oils or lipophilic extracts evaluation.

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Composición química y actividad antibacteriana del aceite esencial de Peperomia acuminata de los Andes venezolanos

Cited by 5 publications

References 9 publications

Nutraceutical potential and hypolipidemic properties of the volatiles from the edible leaves ofPeperomia maculosa

Nutraceutical potential and hypolipidemic properties of the volatiles from the edible leaves ofPeperomia maculosa

Essential Oil from Vietnamese Peperomia leptostachya Hook. & Arn. (Piperaceae): Chemical Composition, Antioxidant, Anti-Inflammatory, Cytotoxic Activities, and In Silico Analysis

Validation of a method of broth microdilution for the determination of antibacterial activity of essential oils

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