Chemical Composition of Piper nigrum L. Cultivar Guajarina Essential Oils and Their Biological Activity

Abstract

The essential oils and aroma derived from the leaves (L), stems (St), and spikes (s) of Piper nigrum L. cv. Guajarina were extracted; the essential oils were extracted using hydrodistillation (HD), and steam distillation (SD), and the aroma was obtained by simultaneous distillation and extraction (SDE). Chemical constituents were identified and quantified using GC/MS and GC-FID. Preliminary biological activity was assessed by determining the toxicity against Artemia salina Leach larvae, calculating mortality rates, and determining lethal concentration values (LC50). The predominant compounds in essential oil samples included α-pinene (0–5.6%), β-pinene (0–22.7%), limonene (0–19.3%), 35 linalool (0–5.3%), δ-elemene (0–10.1%), β-caryophyllene (0.5–21.9%), γ-elemene (7.5–33.9%), and curzerene (6.9–31.7%). Multivariate analysis, employing principal component analysis (PCA) and hierarchical cluster analysis (HCA), revealed three groups among the identified classes and two groups among individual compounds. The highest antioxidant activity was found for essential oils derived from the leaves (167.9 41 mg TE mL−1). Larvicidal potential against A. salina was observed in essential oils obtained from the leaves (LC50 6.40 μg mL−1) and spikes (LC50 6.44 μg mL−1). The in silico studies demonstrated that the main compounds can interact with acetylcholinesterase, thus showing the potential molecular interaction responsible for the toxicity of the essential oil in A. salina.