Table 2.
Chemical composition of essential oils from black pepper.
| Composant | RT | % |
|---|---|---|
| Camphene | 4.738 | 0.26 |
| Limonene | 7.715 | 0.34 |
| α-Pinene | 9.428 | 13.63 |
| β-Pinene | 10.955 | 41.24 |
| Benzyl alcohol | 11.502 | 0.62 |
| Cis-ocimene | 12.526 | 3.63 |
| Myrcene | 13.042 | 4.37 |
| Allo-ocimene | 13.147 | 3.43 |
| Pinene-2-ol | 13.790 | 2.79 |
| α-Thujene | 14.176 | 2.98 |
| Gamma terpinene | 14.902 | 5.68 |
| Neral | 15.337 | 0.54 |
| Geranial | 15.405 | 0.43 |
| Isoartemisia | 16.364 | 0.26 |
| 1,8-Cineole | 16.569 | 17.22 |
| Linalool | 17.665 | 0.87 |
| Borneol | 17.801 | 0.52 |
| Terpinen-4-ol | 18.544 | 0.29 |
| α-Terpineol | 18.710 | 0.28 |
| Thymyl methyl ether | 19.662 |
0.34 |
| α-Copane | 25.091 | 0.22 |
RT: retention time.