Comparison of Chemical Compositions of the Pepper EOs From Different Cultivars and Their AChE Inhibitory Activity

文献类型： 外文期刊

第一作者： Chen, Shu-Xia

作者： Chen, Shu-Xia;Yang, Kong;Xiang, Jia-Yao;Kwaku, Osafo Raymond;Han, Jia-Xin;Zhu, Xian-Ai;Huang, Ya-Ting;Li, Hai-Zhou;Feng, Yang;Xu, Min;Liu, Le-Jiang;Shen, Shao-Bin;Li, Xing-Cong

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关键词： essential oil; pepper; acetylcholinesterase inhibitory activity; Q-marker

期刊名称：NATURAL PRODUCT COMMUNICATIONS （ 影响因子：0.986； 五年影响因子：1.068 ）

ISSN： 1934-578X

年卷期： 2020 年 15 卷 11 期

页码：

收录情况： SCI

摘要： Pepper is one of the most popular spices over the world and is called the King of Spices. Its essential oils (EOs) could alleviate neuronal ailments due to the inhibitory effect against acetylcholinesterase (AChE). In this study, the chemical compositions of 26 EOs prepared from white and black pepper collecting from 6 different cultivars were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 133 compounds were identified in the white and black pepper EOs. Monoterpenes and sesquiterpenes were found to be riched in these EOs, of which alpha-pinene, beta-pinene, sabinene, 3-carene, limonene, and (E)-beta-caryophyllene were the major constituents. Most of pepper EOs showed potential AChE inhibitory activity with half-maximal inhibitory concentration (IC50) values in the range of 0.5-182.5 mu g/mL. Comparison of chemical constitutes of pepper EOs from different cultivars suggested that alpha-pinene, beta-pinene, and 3-carene with an IC50 value of 3.2, 53.3, and 2.9 mu g/mL, respectively, might be used as Quality-marker (Q-marker) of pepper oil in inhibiting AChE.

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