Tasmanian Pepper Leaf (Tasmannia lanceolata) Oils (original) (raw)

Sultanbawa, Y. (2016)Tasmanian Pepper Leaf (Tasmannia lanceolata) Oils. In: Essential Oils in Food Preservation, Flavor and Safety. Elsevier. https://doi.org/10.1016/B978-0-12-416641-7.00093-6

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Article Link: 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.

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