Chemical composition, antioxidant and antimicrobial activities of the fresh leaves and stems oils of Piper caninum were investigated. A total of forty eight constituents were identified in the leaves (77.9%) and stems (87.0%) oil which were characterized by high proportions of phenylpropanoid, safrole with 17.1% for leaves and 25.5% for stems oil. Antioxidant activities were evaluated by using β-carotene/linoleic acid bleaching, DPPH radical scavenging and total phenolic content. Stems oil showed the highest inhibitory activity towards lipid peroxidation (114.9 ± 0.9%), compared to BHT (95.5 ± 0.5%), while leaves oil showed significant total phenolic content (27.4 ± 0.5 mg GA/g) equivalent to gallic acid. However, the essential oils showed weak activity towards DPPH free-radical scavenging. Evaluation of antimicrobial activity revealed that both oils exhibited strong activity against all bacteria strains with MIC values in the range 62.5 to 250 μg/mL, but weak activity against fungal strains. These findings suggest that the essential oils can be used as antioxidant and antimicrobial agents for therapeutic, nutraceutical industries and food manufactures.
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机译：研究了Piper caninum新鲜叶和茎油的化学成分，抗氧化和抗菌活性。在叶（77.9％）和茎（87.0％）油中共鉴定出四十八种成分，其特征在于苯丙烷，黄樟脑的比例较高，叶中为17.1％，茎中为25.5％。通过使用β-胡萝卜素/亚油酸漂白，DPPH自由基清除和总酚含量评估抗氧化活性。与BHT（95.5±0.5％）相比，茎油显示出对脂质过氧化的最高抑制活性（114.9±0.9％），而茎叶油则显示出与没食子酸相当的总酚含量（27.4±0.5 mg GA / g）。但是，精油对DPPH自由基的清除活性较弱。抗菌活性的评估表明，两种油对所有细菌菌株的MIC值在62.5至250μg/ mL范围内均表现出较强的活性，但对真菌菌株的活性较弱。这些发现表明，香精油可用作治疗，营养食品工业和食品制造的抗氧化剂和抗菌剂。
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