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3 rezultatus
[Essential oil components in leaves and stems of Piper bisasperatum (Piperaceae)].
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The composition of the essential oils of the leaves and spikes of Piper bisasperatum Trel. (Piperaceae) obtained by hydrodistillation were investigated by GC-MS. The main constituents of the leaves oil were the sesquiterpenes germacrene D (30.7%), beta-caryophyllene (9.5%) and gamma-elemene (5.9%),
Anti-inflammatory, antinociceptive activity of an essential oil recipe consisting of the supercritical fluid CO2 extract of white pepper, long pepper, cinnamon, saffron and myrrh in vivo.
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This study was designed to investigate the anti-inflammatory and antinociceptive activities of essential oil recipe (OR) in rodents. The anti-inflammatory activity was evaluated by inflammatory models of dimethylbenzene (DMB)-induced ear vasodilatation and acetic acid-induced capillary permeability
Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry.
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'Black pepper' aroma and flavor is important to some Australian Shiraz red wine styles but the aroma compounds involved have yet to be identified, and no objective analytical method to assess 'pepper' grape aromas is available to date. Samples of potentially 'spicy'/'peppery' grapes were obtained
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