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

• Published in: Natural Product Research
• Main Author: Ramin N.M.; Salleh W.M.N.H.W.; Salihu A.S.; Ab Ghani N.; Agosto N.J.; Sungthong B.; Abed S.A.
• Format: Article
• Language: English
• Published: Taylor and Francis Ltd. 2025
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85216667869&doi=10.1080%2f14786419.2025.2457117&partnerID=40&md5=2499063f62f6edd8c04eaebbd4945824

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 γ-muurolene (14.1%), δ-cadinene (13.2%), allylpyrocatechol diacetate (11.5%), chavicol (8.2%), α-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 µg/mL), acetylcholinesterase inhibition (IC50 = 89.2 µg/mL), and lipoxygenase inhibition (IC50 = 77.2 µg/mL). © 2025 Informa UK Limited, trading as Taylor & Francis Group.