Nutraceutical potential and hypolipidemic properties of the volatiles from the edible leaves of Peperomia maculosa

The edible leaves of Peperomia maculosa were chemically investigated. Lutein (9.05–16.82 mg 100 g–¹ FW), rutin (1.63–3.72 mg 100 g–¹ DW), quercetin (2.04–5.75 mg 100 g–¹ DW), and ascorbic acid (18.33–37.09 mg 100 g–¹ DW) were quantified by HPLC. GC‐MS analyses of the leaf essential oil showed decanal (26.8%–47.9%) and lauric acid (22.6%–37.1%) as the most abundant compounds. The essential oil and decanal produced a mixed inhibition on pancreatic lipase (IC₅₀, 28.4–39.6 µg mL–¹; Kₘ, 0.863–>0.995 mM; Vₘₐₓ, 0.0921–>0.0581 mM min–¹). The oral administration of the essential oil and decanal in ICR male mice corroborated a significant reduction (p < 0.01) of plasma triglyceride content after 1.5 and 3 h. Peperomia oil and its main constituents inhibited the growth of four foodborne pathogens, including Staphylococcus aureus (MIC, 19.7‐66.4 µg mL–¹) and Enterococcus faecalis (MIC, 24.8‐76.7 µg mL–¹). The nutraceutical potential of this condiment is reported for the first time. PRACTICAL APPLICATIONS: Traditional plant foods are a practical alternative for the prevention of obesity. Because of its similar taste to coriander, Peperomia maculosa is an edible plant widely consumed in southern Mexico. Considering the high amounts of carotenoids, flavonoids, organic acids, volatiles as well as the in vitro and in vivo anti‐hypertriglyceridemic activity of this plant, the creation of new food products based on P. maculosa and its bioactive compounds should be envisioned.