Tasmanian Pepper Leaf (Tasmannia lanceolata) Oils

Sultanbawa, Yasmina (2016). Tasmanian Pepper Leaf (Tasmannia lanceolata) Oils. In Victor R. Preedy (Ed.), Essential Oils in Food Preservation, Flavor and Safety (pp. 819-823) Amsterdam, The Netherlands: Elsevier. doi:10.1016/B978-0-12-416641-7.00093-6

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Author Sultanbawa, Yasmina
Title of chapter Tasmanian Pepper Leaf (Tasmannia lanceolata) Oils
Title of book Essential Oils in Food Preservation, Flavor and Safety
Place of Publication Amsterdam, The Netherlands
Publisher Elsevier
Publication Year 2016
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-416641-7.00093-6
Open Access Status
ISBN 9780124166417
Editor Victor R. Preedy
Chapter number 93
Start page 819
End page 823
Total pages 5
Total chapters 99
Language eng
Subjects 1100 Agricultural and Biological Sciences
1300 Biochemistry, Genetics and Molecular Biology
2700 Medicine
Abstract/Summary 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.
Keyword Tasmannia lanceolata
Tasmanian Pepper Leaf
Essential oil
Q-Index Code B1
Q-Index Status Provisional Code
Institutional Status UQ

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Created: Sat, 10 Oct 2015, 05:16:07 EST by Dr Yasmina Sultanbawa on behalf of Centre for Nutrition and Food Sciences