Chemical composition, antimicrobial and antioxidant activities of essential oils isolated from black (<i>Piper nigrum</i> L.) and cubeb pepper (<i>Piper cubeba</i> L.) fruits from the Serbian market
Aleksandra Milenković, Jelena Stanojević, Dragan Z. Troter, Milica Pejčić, Zorica Stojanović‐Radić, Dragan Cvetković, Ljiljana Stanojević
Abstract
Black (Piper nigrum L.) and cubeb pepper (Piper cubeba L.) fruits from the Serbian market were chosen as unprocessed materials for obtaining market-valuable essential oils. Since pepper fruits are only imported in Serbia, inadequate transportation and storage conditions may lead to their spoilage, negatively affecting their quality as feedstocks. To ensure the highest quality of essential oils, fruits were refrigerated upon purchase, mechanically disintegrated at colder conditions and subjected to hydrodistillation. Black (BPEO) and cubeb pepper essential oil (CPEO) contained 34 and 42 compounds, respectively. CPEO showed better inhibitory effect on B. cereus (ATCC strain) and C. albicans (isolate and ATCC strain). Both oils were not bactericidal against B. cereus (isolate and ATCC strains) and S. enterica (isolate). The best antioxidant properties were shown after 1 h of incubation. These results are valuable for further progress, development and production regarding the aromatic plant industry, pharmaceutical and food industry.