Exploring the chemical composition and bioactivities of the essential oil of Piper rostratum Roxb

• Published in: NATURAL PRODUCT RESEARCH
• Main Authors: Ramin, Norazrina Md; Salleh, Wan Mohd Nuzul Hakimi Wan; Salihu, Abubakar Siddiq; Ab Ghani, Nurunajah; Agosto, Nesteve John; Sungthong, Bunleu; Abed, Salam Ahmed
• Format: Article; Early Access
• Language: English
• Published: TAYLOR & FRANCIS LTD 2025
• Subjects: Chemistry; Pharmacology & Pharmacy
• Online Access: https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001410884900001
• ISSN: 1478-6419; 1478-6427
• DOI: 10.1080/14786419.2025.2457117

Piperaceae family includes numerous species used for food, spices, and medicinal purposes. In this study, the chemical composition and bioactivities (antioxidant, anticholinesterase, and anti-inflammatory activities) of the essential oil from Piper rostratum Roxb. were investigated. The essential oil was extracted via hydrodistillation and thoroughly analysed using gas chromatography-flame ionisation detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). A total of 20 chemical components were identified, accounting for 94.2% of the total oil. The major components were gamma-muurolene (14.1%), delta-cadinene (13.2%), allylpyrocatechol diacetate (11.5%), chavicol (8.2%), alpha-humulene (7.8%), and hydroxychavicol (6.9%). The antioxidant activity was evaluated using the DPPH free radical scavenging assay, the acetylcholinesterase inhibitory activity was measured using the Ellman method, and the anti-inflammatory activity was assessed through lipoxygenase enzyme inhibition. The essential oil demonstrated moderate activity in DPPH free radical scavenging (IC50 = 98.5 mu g/mL), acetylcholinesterase inhibition (IC50 = 89.2 mu g/mL), and lipoxygenase inhibition (IC50 = 77.2 mu g/mL).