Exploring the chemical composition and bioactivities of the essential oil of Piper rostratum Roxb

Piperaceae family includes numerous species used for food, spices, and medicinal purposes. In this study, the chemical composition and bioactivities (antioxidant, anticholinesterase, and anti-inflammatory activities) of the essential oil from Piper rostratum Roxb. were investigated. The essential oil was extracted via hydrodistillation and thoroughly analysed using gas chromatography-flame ionisation detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). A total of 20 chemical components were identified, accounting for 94.2% of the total oil. The major components were γ-muurolene (14.1%), δ-cadinene (13.2%), allylpyrocatechol diacetate (11.5%), chavicol (8.2%), α-humulene (7.8%), and hydroxychavicol (6.9%). The antioxidant activity was evaluated using the DPPH free radical scavenging assay, the acetylcholinesterase inhibitory activity was measured using the Ellman method, and the anti-inflammatory activity was assessed through lipoxygenase enzyme inhibition. The essential oil demonstrated moderate activity in DPPH free radical scavenging (IC50 = 98.5 µg/mL), acetylcholinesterase inhibition (IC50 = 89.2 µg/mL), and lipoxygenase inhibition (IC50 = 77.2 µg/mL).