The chemical composition of the volatile compounds from the leaves of Piper aduncum subsp. ossanum (C. CD.) Saralegui from Cuba was studied by GC and GC/MS. Eighty-three compounds were identified, of which the major were camphor (18.1%) and camphene (15.6%).
FriedmanM, HenikaPR, MandrellRE. (2002) Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. Journal of Food Protection, 65, 1545–1560.
2.
NychasG-J E, TassouCC, SkandamisP. (2003) Antimicrobials from herbs and spices. In Natural antimicrobials for the minimal processing of foods. RollerS. (Ed.) CRC Press, Woodhead Publishers: New York. pp. 176–200.
3.
BurtS. (2004) Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology, 94, 223–253.
4.
AgborGA, ObenJE, NgoogangJY, XinxingC, VinsonJA. (2005) Antioxidant capacity of some herbs/spices from Cameroon: A comparative study of two methods. Journal of Agricultural and Food Chemistry, 53, 6819–6824.
5.
KatalinicV, MilosM, KulisicT, JukicM. (2006) Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, 94, 550–557.
6.
ChorianopoulosNG, EvergetisET, AligiannisN, MitakouS, NychasG-J E, HaroutounianSA. (2007) Correlation between chemical composition of Greek essential oils and their antibacterial activity against food-borne pathogens. Natural Product Communications, 2, 419–426.
7.
SaraleguiH. (2004) Piperaceae. In Flora de la República de Cuba. Serie A, Plantas Vasculares.GreuterW, RankinR (Eds.). Fascículo 9 (3). Königstein, pp. 60–61, 81–83.
8.
RoigJT. (1974) Plantas medicinales, aromáticas y venenosas de Cuba. Ciencia y Técnica, La Habana, pp. 718–719.
9.
SmithRM, KassimH. (1979) The essential oil of Piper aduncum from Fiji. New Zealand Journal of Science, 22, 127–128.
10.
OrjalaJ, ErdelmeierCAJ, WrightAD, BaumgartnerB, RaliT, SticherO. (1989) Biologically active phenylpropene and benzoic acid derivatives from Piper aduncum leaves. Planta Medica, 55, 619–620.
11.
PinoJ, MarbotR, BelloA, UrquiolaA. (2004) Essential oils of Piper peltata (L.) Miq. and Piper aduncum L. from Cuba. Journal of Essential Oil Research, 16, 124–126.
12.
AdamsRP. (2001) Identification of Essential Oil Components by Gas Chromatography/Quadrupole Mass Spectroscopy.Allured Publishing Co., Carol Stream, IL.
13.
SkoulaM, El HilaliI, MakrisAM. (1999) Evaluation of the genetic diversity of Salvia fruticosa Mill. clones using RAPD markers and comparison with the essential oil profiles. Biochemical Systematics and Ecology, 27, 559–568.
14.
KintziosS, NikolaouA, SkoulaM. (1999) Somatic embryogenesis and in vitro rosmarinic acid accumlation in Salvia officinalis and S. fruticosa leaf callus cultures. Plant Cell Report, 18, 462–466.
SenatoreF. (2000) Composizione chimica degli oli essenziali e fattori che la influenzano. In Oli essenziali. Provenienza, estrazione ed analisi chimica. E.M.S.I. (Ed.), Roma, pp. 118–121.
