Login | Create Account (DAF staff only)

Tasmanian Pepper Leaf (Tasmannia lanceolata) Oils

Sultanbawa, Yasmina (2016) Tasmanian Pepper Leaf (Tasmannia lanceolata) Oils. In: Essential Oils in Food Preservation, Flavor and Safety. Elsevier, pp. 819-823.

Full text not currently attached. Access may be available via the Publisher's website or OpenAccess link.

Article Link(s): http://dx.doi.org/10.1016/B978-0-12-416641-7.00093...

Abstract

Tasmannia lanceolata, commonly known as Tasmanian pepper leaf or mountain pepper, is an Australian native plant that produces an essential oil with a characteristic pungent flavor attributed to the sesquiterpene polygodial. The dried and fresh leaves are used in culinary applications. The essential oil is produced by a solvent extraction process, and the resultant concrete is a rich source of the principal pungent molecule polygodial and other volatiles. The Tasmanian pepper leaf extract has broad-spectrum antimicrobial activity and is very effective against fungi, especially yeasts. This demonstrates its potential to be used in the food industry as a natural preservative. Indigenous Australians have used Tasmanian pepper leaves for therapeutic purposes; in recent times, it is been used as a flavoring agent and enhancer of pungency in food products. This chapter covers the use of Tasmanian pepper leaf essential oil in food applications, its botanical aspects, and its chemical composition.

Item Type:Book Section
Business groups:Crop and Food Science
Keywords:Antimicrobial Essential oil Flavoring agent Natural preservative Polygodial Tasmanian pepper leaf (Tasmannia lanceolata)
Subjects:Plant culture > Harvesting, curing, storage
Plant culture > Food crops
Plant culture > Field crops > Other field crops
Deposited On:30 May 2016 06:13
Last Modified:30 May 2016 06:14

Repository Staff Only: item control page