The determination of water in crude oil and transformer oil reference materials

The measurement of the amount of water in oils is of significant economic importance to the industrial community, particularly to the electric power and crude oil industries. The amount of water in transformer oils is critical to their normal function and the amount of water in crude oils affects the cost of the crude oil at the well head, the pipeline, and the refinery. Water in oil Certified Reference Materials (CRM) are essential for the accurate calibration of instruments that are used by these industries. Three NIST Standard Reference Materials (SRMs) have been prepared for this purpose. The water in these oils has been measured by both coulometric and volumetric Karl Fischer methods. The compounds (such as sulfur compounds) that interfere with the Karl Fischer reaction (interfering substances) and inflate the values for water by also reacting with iodine have been measured coulometrically. The measured water content of Reference Material (RM) 8506a Transformer Oil is 12.1+/-1.9 mg kg(-1) (plus an additional 6.2+/-0.9 mg kg(-1) of interfering substances). The measured water content of SRM 2722 Sweet Crude Oil, is 99+/-6 mg kg(-1) (plus an additional 5+/-2 mg kg(-1) of interfering substances). The measured water content of SRM 2721 Sour Crude Oil, is 134+/-18 mg kg(-1) plus an additional 807+/-43 mg kg(-1) of interfering substances. Interlaboratory studies conducted with these oil samples (using SRM 2890, water saturated 1-octanol, as a calibrant) are reported. Some of the possible sources of bias in these measurements were identified, These include: improperly calibrated instruments, inability to measure the calibrant accurately, Karl Fischer reagent selection, and volatilization of the interfering substances in SRM 2721.     

Determination of mercury in SRM crude oils and refined products by isotope dilution cold vapor ICP-MS using closed-system combustion

Mercury was determined by isotope dilution cold-vapor inductively coupled plasma mass spectrometry (ID-CV-ICP-MS) in four different liquid petroleum SRMs. Samples of approximately 0.3 g were spiked with stable (201)Hg and wet ashed in a closed system (Carius tube) using 6 g of high-purity nitric acid. Three different types of commercial oils were measured: two Texas crude oils, SRM 2721 (41.7+/-5.7 pg g(-1)) and SRM 2722 (129+/-13 pg g(-1)), a low-sulfur diesel fuel, SRM 2724b (34+/-26 pg g(-1)), and a low-sulfur residual fuel oil, SRM 1619b (3.5+/-0.74 ng g(-1)) (mean value and 95% CI). The Hg values for the crude oils and the diesel fuel are the lowest values ever reported for these matrices. The method detection limit, which is ultimately limited by method blank uncertainty, is approximately 10 pg g(-1) for a 0.3 g sample. Accurate Hg measurements in petroleum products are needed to assess the contribution to the global Hg cycle and may be needed in the near future to comply with reporting regulations for toxic elements.     

SPME determination of volatile aldehydes for evaluation of in-vitro antioxidant activity

The in-vitro antioxidant activity of natural (essential oils, vitamin E) or synthetic substances ( tert-butyl hydroxy anisole (BHA), Trolox) has been evaluated by monitoring volatile carbonyl compounds released in model lipid systems subjected to peroxidation. The procedure employed methodology previously developed for the determination of carbonyl compounds as their pentafluorophenylhydrazine derivatives which were quantified, with high sensitivity, by means of capillary gas chromatography with electron-capture detection. Linoleic acid and sunflower oil were used as model lipid systems. Lipid peroxidation was induced in linoleic acid by the Fe2+ ion (1 mmol L-1, 37 degrees C, 12 h) and in sunflower oil by heating in the presence of O2 (220 degrees C, 2 h). The change in hexanal (the main lipoxidation product) concentration found in the lipid matrix subjected to oxidation with and without the substance being tested was used to calculate the antioxidant protection effect. These procedures were employed to evaluate the antioxidant activity of the essential oils of cilantro ( Coriander sativum L.), fennel ( Foeniculum vulgare Mill.), rosemary ( Rosmarinus officinalis L.), "salvia negra" ( Lepechinia schiedeana), and oregano ( Origanum vulgare L.), and the well-known antioxidants BHA, vitamin E, and Trolox, its water-soluble analog. In the sunflower oil system, the essential oils had a stronger protective effect against lipid peroxidation than BHA, vitamin E, and Trolox within the range of concentrations examined (1-20 g L-1). The highest protecting effect, corresponding to a 90% drop in hexanal release, was observed for cilantro oil at 10 g L-1.     

Effect of Thyme Addition on some Chemical and Biological Properties of Sunflower Oil

Antioxidants are used to prevent oxidative changes and flavor development in oils and fats. The aim of this study is to evaluate the antioxidant effect of adding thyme powder added on sunflower oil during frying at different temperature intervals (250 ± 1 °C). Thyme powders were added to sunflower oil at ratio of 0.5%, 1% and 1.5%, and the frying period were estimated for 2 h at 250 ± 1 °C. The oil samples collected intervals were at 0.5, 1, 1.5, and 2 h and the potatoes were fried in each time. The antioxidant activity of thyme powders was 93.05 %, estimated using DPPH root scanning methods. The values of acid, peroxide and, the saponification, ​​and the fatty acid content were considered criteria for evaluating the effectiveness of thyme powder in improving the quality of sunflower oil during frying. Our results confirmed that the adding thyme powder to sunflower oil improved their chemical properties, leading to decrease the acid, peroxide, and saponification values, and unsaturated fatty acids increased. Examination of serum function of rats fed with fried potatoes in sunflower oil-added thyme powder decreased total cholesterol, low-density lipoprotein, and triglycerides, while high-density lipoprotein increased. Moreover the results confirmed that thyme powder reduces liver and kidney functions compared to the control sample. Therefore, adding thyme to sunflower oil retards oxidative decomposition and improves its quality as a natural antioxidant to prolong oil stability.     

Prediction of the acid value,peroxide value and the percentage of some fatty acids in edible oils during long heating time by chemometrics analysis of FTIR-ATR spectra

Edible oils are used in the preparation of foods as a part of their recipe or for frying. So to ensure of food safety, checking the quality of the oils before and after usage is an important subject in food control laboratories. In this study, edible oils from four different sources (canola, corn, sunflower and frying) were heated for 36 h at 170 °C and sampling was done every 6 h. The free fatty acid, peroxide value and the content of some fatty acids (C16:0, C18:0, C18:1, C18:2, C18:3) of the oil samples were determined by standard methods. Then, the ATR-FTIR spectra of the samples were collected. The partial least squares (PLS) regression combined with genetic algorithm was performed on the spectroscopic data to obtain the appropriate predictive models for the simultaneous estimation of acid value, peroxide value and the percentage of five kinds of fatty acids. The effect of some preprocessing methods on these models was also investigated. Preprocessing of data by orthogonal signal correction (OSC) resulted in the best predictive models for all oil properties. The correlation coefficients of calibration set (>0.99) and validation set (>0.86 and in most case >0.94) of the OSC–PLS model suggested suitable predictive modeling for all studied parameters in the oil samples. This method could be suggested as a rapid, economical and environmental friendly technique for simultaneous determination of seven noted parameters in the edible oils.     

Comparative LC-MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products

Free and protein-bound forms of early and advanced glycation-induced lysine (Lys) modifications were quantified in dairy products by LC-MS/MS using a stable isotope dilution assay. The glycation profiles for N(epsilon)-fructoselysine (FL), N(epsilon)-carboxymethyllysine (CML) and pyrraline (Pyr) were monitored in raw and processed cow milk to investigate whether free glycation products could serve as fast and simple markers to assess the extent of protein glycation in dairy products. In all milk samples, the fraction of free glycation adducts was predominantly composed of advanced modifications, e.g. 8.34+/-3.81 nmol CML per micromol of free Lys (Lys(free)) and 81.5+/-87.8 nmol Pyr micromol(-1) Lys(free)(-1) vs. 3.72+/-1.29 nmol FL micromol(-1) Lys(free)(-1). In contrast, the protein-bound early glycation product FL considerably outweighed the content of CML and Pyr in milk proteins of raw and processed cow milk, whereas severely heat treated milk products, e.g. condensed milk, contained a higher amount of protein-bound advanced glycation adducts. Typical values recorded for milk samples processed under mild conditions were 0.47+/-0.08 nmol FL micromol(-1) of protein-bound Lys (Lys(p-b)), 0.04+/-0.03 nmol CML micromol(-1) Lys(p-b)(-1) and 0.06+/-0.02 nmol Pyr micromol(-1)Lys(p-b)(-1). It was particularly noticeable, however, that mild heat treatment of raw milk, i.e. pasteurization and UHT treatment, did not significantly increase the amount of both free and protein-bound Lys modifications. In conclusion, the profiles of free and protein-bound glycation-induced Lys modifications were found to be different and a screening of free glycation adducts does, therefore, not allow for a conclusion about the protein glycation status of dairy products.     

High-throughput capillary electrophoretic method for determination of total aminothiols in plasma and urine.

Increased interest in the analysis of aminothiols in body fluids during the last years results in a request for high-throughput analytical methods for their determination. We report here a novel, high-throughput method for the determination of total concentrations of biogenous aminothiols - homocysteine, cysteine, glutathione, cysteinylglycine, gamma-glutamylcysteine, and of penicilamine, mercaptopropionylglycine, and cysteamine, three compounds used to treat disorders of aminothiol metabolism in plasma and urine. Samples were reduced with tris(carboxyethyl)phosphine and labeled with 5-(bromomethyl)fluorescein. Capillary electrophoretic separations were performed in 60 mmol/L borate - 15 mmol/L sodium dodecyl sulfate - 2-amino-2-methyl-1-propanol, pH 10.0, with laser-induced fluorescence detection. Analysis time was less than 2 min. The assay is linear (r > 0.999) up to 500 micromol/L. Reproducibilities of migration times (coefficient of variation, CV) were < 0.5%. Interassay repeatabilities (CV, n = 10) were 5.08% and 6.09% for 5 micromol/L addition of homocysteine and 0.60% and 3.78% for 100 micromol/L addition of cysteine in plasma and urine, respectively. Recovery values were within 94-106% and sensitivity was better than 0.19 micromol/L for all analyzed compounds. Results agreed well with a standard high-performance liquid chromatography (HPLC) method. The diagnostic usefulness of the method has been proven on 79 samples of cystinuric patients and 12 samples of homocystinuric patients. We report here a novel method for the determination of aminothiols in body fluids by capillary electrophoresis (CE). Determination is fast and sensitive enough for diagnostic purposes.     

Effect on rheology and frying stability of edible oil before and after addition of fenugreek seeds

Rheological parameters of vegetable oils showed great changes during frying. The correlation between rheological behavior and viscosity measurements during frying can give a good overall estimate of frying oil quality. In the present study, rheological properties of rice bran oil (RBO) and soybean oil (SBO) during deep-frying of 13 ​min were investigated for consecutive 1st, 2nd, 3rd, and 4th frying at an interval of one week. To enhance the frying stability of RBO and SBO, fenugreek seeds (Trigonellafoenum graecum) was added during frying. The shear stress versus shear rate data was fitted to Newtonian and Herschel-Bulkley rheological models. The flow behavior of RBO and SBO with and without fenugreek seeds in before and after frying were measured at 30 ​± ​2 ​°C. The increase in viscosity, acid values and flow behavior index (n) with frying times for both RBO and SBO can be controlled with the addition of fenugreek seed up to 3rd frying with n ​< ​1 values, where without fenugreek seeds for RBO and SBO it showed a shear thickening properties (n ​> ​1) after 2nd and 3rd frying respectively.     

Implementation of an Analytical Method for Spectrophotometric Evaluation of Total Phenolic Content in Essential Oils

Over the past decade, there has been growing interest in polyphenols’ research since these compounds, as antioxidants, have several health benefits, such as preventing neurodegenerative diseases, inflammation, cancer, cardiovascular diseases, and type 2 diabetes. This study implements an analytical method to assess the total phenolic content (TPC) in essential oils using Folin–Ciocalteu’s phenol reagent and quantifies the individual phenolic compounds by liquid chromatography. Thus, the research design and methodology included: (1) extraction of essential oil from dried thyme leaves by hydrodistillation; (2) spectrophotometric measurement of TPC by Folin–Ciocalteu method; and (3) identification and quantification of individual phenolic compounds by high-performance liquid chromatography-diode array detection/electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS). Results revealed a TPC of 22.62 ± 0.482 mg GAE/100 µL and a polyphenolic profile characterized by phenolic acids (52.1%), flavonoids (16.1%), and other polyphenols (31.8%). Thymol, salvianolic acid A, and rosmarinic acid were the major compounds of thyme essential oil. The proposed analytical procedure has an acceptable level of repeatability, reproducibility, linearity, LOD (limit of detection), and LOQ (limit of quantification).     

Novel method for measurement of glutathione kinetics in neonates using liquid chromatography coupled to isotope ratio mass spectrometry

A novel analytical method using liquid chromatography coupled to isotope ratio mass spectrometry (LC/IRMS) was developed for measuring the fractional synthesis rate (FSR) of glutathione (GSH) in neonates after infusion of [1-(13)C]-glycine as a tracer. After transformation of GSH into GSSG, its dimeric form, the intra-erythrocytic concentration and (13)C-isotopic enrichment of GSH were determined using 200 microL of blood. The results showed that, using LC/IRMS, the concentration (range of micromol/mL) was reliably measured using norvaline as internal standard with precision better than 0.1 micromol/mL. In addition, the (13)C-isotopic enrichment measured in the same run gave reliable values with excellent precision (with standard deviation (sd) lower than 0.3 per thousand) and accuracy (measured between 0 and 2 Atom % Excess (APE)). The inter-assay repeatability of delta(13)C of norvaline used as internal standard with in vivo samples was assessed at -26.07 +/- 0.28 per thousand with coefficient of variance (CV) at 1.1%. The FSR calculated either with GSH or GSSG showed similar results with slightly higher values for GSSG (41.6 +/- 4.7 and 46.5 +/- 4.4, respectively). The slightly lower FSR of GSH is probably due to interfering compounds in the biological matrix. Successfully used in a clinical study, this rapid and reliable method opens up a variety of kinetic studies with relatively low administration of tracer infusates, reducing the total cost of the study design. The small volume of blood needed enables studies even in extremely small subjects, such as premature infants, as reported in this study.     

Chemical constituents and larvicidal activity of Hymenaea courbaril fruit peel

The chemical compositions of the essential oils from the peel of ripe and unripe fruits of Hymenaea courbaril L., obtained by hydrodistillation, were analyzed by GC and GC-MS. The main constituents of the essential oil from the peel of the ripe fruits were the sesquiterpenes alpha-copaene (11.1%), spathulenol (10.1%) and beta-selinene (8.2%), while germacrene-D (31.9%), beta-caryophyllene (27.1%) and bicyclogermacrene (6.5%) were the major compounds in the oil from unripe fruits. The essential oils were tested against Aedes aegypti larvae and showed LC50 values of 14.8 +/- 0.4 microg/mL and 28.4 +/- 0.3 microg/mL for the ripe and unripe fruit peel oils, respectively. From the peel of the ripe fruits, the diterpenes zanzibaric acid and isoozic acid were isolated, along with the sesquiterpene caryolane-1,9beta-diol. To the best of our knowledge, this is the first report of this sesquiterpene in the genus. The structures of all compounds isolated were identified on the basis of their spectral data (IR, MS, 1D- and 2D-NMR) and by comparison with literature spectral data.     

Analysis of the Dynamic Decomposition of Unsaturated Fatty Acids and Tocopherols in Commercial Oils During Deep Frying

The decomposition of unsaturated fatty acids and tocopherols in 10 commercial edible oils during deep frying was investigated. The dominant tocopherol in oils rich in polyunsaturated fatty acids (PUFAs) was γ-tocopherol, except for natural perilla oil (δ-tocopherol dominant), and the main tocopherol in oleic acid-rich oils was α-tocopherol. The PUFA-rich oils had higher tocopherol contents than the oleic acid-rich oils. Both the reduction rate of total unsaturated fatty acid (TUFA) and total tocopherol (TToc) were linear with frying time (t). The decomposition rate of TToc is faster than that of TUFA since the slope values obtained from fitting equations (Y?=?k t) k_TToc (1.520–14.483) were obviously larger than for k_TUFA (0.155–0.270). By establishing a dynamic decomposition index, unsaturated fatty acids and tocopherol in oils showed dynamic decomposition over multiple frying cycles. The obtained results showed that decomposition characteristics of oils are related to their fatty acid compositions.     

LC-MS ion maps for the characterization of aniline derivatives of fatty acids and triglycerides in laboratory-denatured rapeseed oil

In 1981 Spain went through a unique epidemic associated with a food-borne vector, affecting more than 20,000 people with over 800 deaths, which came to be known as the Toxic Oil Syndrome (TOS). Early epidemiological studies showed a link between this illness and the ingestion of rapeseed oil denatured with 2% aniline. This oil, originally aniline-denatured for industrial use, was fraudulently processed in an attempt to remove free aniline, and marketed as edible oil. Fatty acid anilides (FAA), monoesters and diesters of 3-(N-phenylamino)-1,2-propanediol (PAP) are present in oil samples as they arise in the refining process from reactions of aniline with constituent fatty acids and triglycerides of the oil matrix and are the only extraneous compounds found in these samples. To expand the search for the causative agents in TOS-associated oils and to look for new aniline-related compounds, an exhaustive characterization of laboratory-processed oils was undertaken. These oils, in the presence of aniline doped with 14C labelled aniline, were submitted to the laboratory conditions required for the generation of PAPs and FAAs. Laboratory-generated oil samples were submitted to a liquid-liquid extraction procedure to remove the unreacted aniline. The extract was processed by double solid-phase extraction to improve detection limits for minor amine-containing compounds in oils. The extracts enriched in aniline derivatives were submitted to on-line HPLC-UV-APCI-MS. Using two-dimensional ion maps, the components of several families of derivatives were readily identified. Additionally, the extracts were also fractionated by HPLC-UV and the fractions were analyzed by HPLC-APCI-MS/MS to obtain structural information. Standards of some of these compounds were synthesized and analyzed to confirm the results. A total of 115 aniline derivatives from 9 aniline-related families were identified in these oil samples. These included fatty acid anilides and an extensive array of phenylaminopropanediol esters distributed in eight major compound classes.     

Liquid chromatography-UV determination and liquid chromatography-atmospheric pressure chemical ionization mass spectrometric characterization of sitosterol and stigmasterol in soybean oil.

A narrow-bore HPLC-UV method was developed for the analysis of two of the more abundant naturally occurring phytosterols in vegetable oils: sitosterol and stigmasterol. The method enabled detection of the compounds at a concentration of 0.42 microg/ml and quantitation at concentrations of 0.52 and 0.54 microg/ml for sitosterol and stigmasterol, respectively. An excellent linearity was determined over two orders of concentration magnitude (r2 0.999-1.000) and verified by applying the Mandel fitting test (p>0.099) and the lack-of-fit test (p>0.057) performed at the 95% confidence level. A good intra-day precision ranging from 0.15 to 1.16% was calculated at two concentration levels (2 and 100 microg/ml). The inter-day reproducibility was verified on 3 different days by performing an homoscedasticity test and analysis of variance. A solid-phase extraction method was developed on silica cartridges for the isolation of phytosterols from soybean oil providing recovery values of 101+/-9 and 106+/-7% for sitosterol and stigmasterol, respectively. Good accuracy of the method was statistically demonstrated since no matrix effect was found for both the analytes. The developed method was applied to the quantitative assay of phytosterols in a soybean oil sample (61+/-5 mg/100 g of stigmasterol and 118+/-4 mg/100 g sitosterol). The HPLC-atmospheric pressure chemical ionization MS technique enabled the identification of stigmasterol, sitosterol and campesterol in the oil sample.     

Monitoring the quality of frying oils using a nanolayer coated optical fiber refractometer

The analysis of the quality of food oils is of paramount importance, because the degradation of oils can lead to formation of harmful substances to the human organism. With the increase of the degradation of oils an increase of its refractive index occurs. The objective of this work is to develop and to characterize optical fiber refractometers sensitive to variations of refractive index of food oil samples. The optical fiber refractometers thanks to the intrinsic characteristics make them suitable for monitoring the quality of frying oils. They possess the advantages to require small volumes of sample for analysis, do not contaminate the sample, and supply the response in real time. In this work a long period grating (LPG) as refractometer is used because of their sensitivity to refractive index of the external media: degraded and not degraded frying oil samples. The oil samples had been characterized by the analysis of total polar components. The refractive index of oil is above 1.47, this region the LPG does not show enough sensitivity, a nanolayer of an organic material was coated onto the fiber. Using the Langmuir-Blodgett technique the response of LPG is modified according to the refractive index and thickness of the film. The deposition of the film modifies the rates effective modes of cladding, thus improving the response of the changes in the refractive index of the external media higher than that the refractive index of the cladding (n = 1.457).     

Composition of the essential oil of Salvia officinalis L. from various European countries

Variations in the essential oil composition of Salvia officinalis L. growing in Estonia and in other European countries were determined. The oils were obtained in yields of 2.2-24.8 mL kg(-1). In three samples, the content of essential oil did not conform to the EP standard (10 mL kg(-1)). Variations in the essential oil composition of sage were studied using capillary gas chromatographic methods. A total of 40 components were identified. The principal components in the sage oils were 1,8-cineole, camphor, alpha-thujone, beta-thujone, borneol, and viridiflorol. The chemotypes of sage were not determined in investigated samples. The concentration of the main compounds in the drugs cultivated in Estonia varied in about the same range as the concentrations of these compounds in the oils of drugs obtained from other countries. The comparatively high concentration of toxic thujones seem to be characteristic to sage leaves cultivated in Estonia.     

Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Corchorus olitorius Identified Using Liquid Chromatography-Mass Spectrometry (LC-MS)

In this study, Corchorus olitorius leaves were subjected to different thermal treatments (blanching, boiling, drying, frying, and steaming) and analyzed, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. Furthermore, Fourier transform infrared spectroscopy (FTIR) was used to identify functional groups, while metabolites were identified with LC-MC. The TPC and antioxidant activity of C. olitorius were significantly (p < 0.05) increased by cooking and drying. The steam-cooked sample had the highest TPC (18.89 mg GAE/g) and TFC (78.42 mg QE/g). With ABTS, FRAP, and DPPH assays, the steam-cooked sample exhibited the highest antioxidant activity of 119.58, 167.31, and 122.23 µM TE/g, respectively. LC-MS identified forty-two (42) metabolites in C. olitorius that included phenolic acid derivatives, flavonoid derivatives, and amino acid derivatives. Overall, steaming appears to be the best cooking method, with respect to the retention of phytochemical compounds and antioxidant activity.     

Optimization of a technique for the estimation of the composition of edible oil blends

The fatty acid, sterol and tocopherol contents of edible oils were used to determine the formulation of blends of oils, which are themselves complex mixtures, by means of a weighted least-squares estimator with backwards elimination. A t-test was used to determine whether an oil should be eliminated from the blend. Initially, the minimum t-value was set at 2.7, which corresponds to a probability of ca. 0.01 if normal distribution is assumed. Some compounds are present in one oil but cannot be detected in others and are valuable in differentiating between various oils. Assumptions about levels for the undetected compounds and their corresponding weightings were made earlier in order to implement the weighted least-squares technique. A simplex optimization procedure was applied to avoid the use of assumed values. An optimum for the t-value as well as for the levels and the weightings of the undetected compounds was established. Analytical results for 378 pure oils were used to develop the models. The optimized technique is slightly better for assessing the composition of unknown blends than the original technique, when tested on 93 samples which were blends of known amounts of sunflower-seed oil, groundnut oil, cottonseed oil, maize oil, olive oil and palm oil.     

Chromium speciation using sequential injection analysis and multivariate curve resolution

This work proposes a new method for determination of the oxidative stability of edible oils at frying temperatures using near infrared emission spectroscopy (NIRES). The method is based on heating an oil sample at a fixed temperature, followed by the acquisition of the emission spectra with time using a home-made spectrometer with an acousto-optical tunable filter (AOTF) as monochromator. The induction time, related to the oxidative stability, is determined by means of the emission band at 2900 nm and its increase and broadening during the heating time. After the induction period, this band also provides information related to the oxidation rate of the sample. Twelve samples of edible oils, of different types and from different manufacturers, were analyzed for oxidative stability with mean repetitivity of 3.7%. The effects of nitrogen insertion, heating temperature and the presence of antioxidant compounds on the oxidative stability were evaluated.     

Chemical and biological analyses of the essential oils and main constituents of Piper species

The essential oils obtained from leaves of Piper duckei and Piper demeraranum by hydrodistillation were analyzed by gas chromatography-mass spectrometry. The main constituents found in P. demeraranum oil were limonene (19.3%) and β-elemene (33.1%) and in P. duckei oil the major components found were germacrene D (14.7%) and trans-caryophyllene (27.1%). P. demeraranum and P. duckei oils exhibited biological activity, with IC(50) values between 15 to 76 μg mL(-1) against two Leishmania species, P. duckei oil being the most active. The cytotoxicity of the essential oils on mice peritoneal macrophage cells was insignificant, compared with the toxicity of pentamidine. The main mono- and sesquiterpene, limonene (IC(50) = 278 μM) and caryophyllene (IC(50) = 96 μM), were tested against the strains of Leishmania amazonensis, and the IC(50) values of these compounds were lower than those found for the essential oils of the Piper species. The HET-CAM test was used to evaluate the irritation potential of these oils as topical products, showing that these oils can be used as auxiliary medication in cases of cutaneous leishmaniasis, with less side effects and lower costs.