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13). A sieve (250 μm) was used to separate the fine particles and then weighed to calculate their percentages in relation to the total mass of dried spice (10 g). Essential oil extraction and analysis: The volatile oils were isolated from the dried fruits (100 g) by water distillation using a Clevenger-type apparatus, oil yield was calculated as percent on a dry weight basis (mL of oil/100 g dry leaves). The oils were analyzed by gas chromatography (GC) coupled to a mass spectrometry (MSD) and flame ionization (FID) detectors (Agilent GC System 6890 Series, Mass Selective Detector, Agilent 5973 Network, FID detector).
Ch003 Table I. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2013. ch003 Table II. Comparison of Chemical Composition of the Essential Oils of Piper guineense and P. 6 NOTE: Retention time (RT) in order of elution in the GC column, phase methyl (95%)/ phenyl (5%) silicone. Table III. Proposed Quality Control Standards for Piper guineense Dried Fruits, Liberia Characteristic Piper guineense dried fruits Sensory characters Color Dark brown (or almost black) Aroma Sweet and floral, slightly spicy Mildly spicy (less than P.
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