Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper

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.