Next Article in Journal
Solvent Extraction with Cyanex 923 to Remove Arsenic(V) from Solutions
Next Article in Special Issue
Exploring the Larvicidal and Adulticidal Activity against Aedes aegypti of Essential Oil from Bocageopsis multiflora
Previous Article in Journal
Solid-Phase Microextraction/Gas Chromatography–Time-of-Flight Mass Spectrometry Approach Combined with Network Pharmacology Analysis to Evaluate the Quality of Agarwood from Different Regions against Anxiety Disorder
Previous Article in Special Issue
Mentha piperita: Essential Oil and Extracts, Their Biological Activities, and Perspectives on the Development of New Medicinal and Cosmetic Products
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Molecules
Volume 29
Issue 2
10.3390/molecules29020469
molecules-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Essential Oil from the Leaves, Fruits and Twigs of Schinus terebinthifolius: Chemical Composition, Antioxidant and Antibacterial Potential

by
Kátia C. Oliveira
1,
Lidaiane M. S. S. Franciscato
1,
Suelen S. Mendes
1,
Francielly M. A. Barizon
2,
Daniela D. Gonçalves
2,3,
Lidiane N. Barbosa
2,3,
Maria G. I. Faria
1,
Juliana S. Valle
1,2,
Rhaira F. A. Casalvara
4,
José E. Gonçalves
4,
Zilda C. Gazim
1,2 and
Suelen P. Ruiz
1,*
1
Graduate Program in Biotechnology Applied to Agriculture, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil
2
Graduate Program in Animal Science with Emphasis on Bioactive Products, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil
3
Graduate Program in Medicinal Plants and Herbal Medicines in Basic Health Care, Universidade Paranaense (UNIPAR), Umuarama 87502-210, PR, Brazil
4
Graduate Program in Clean Technologies, Cesumar Institute of Science, Technology and Innovation, Cesumar University (UniCesumar), Maringá 87050-390, PR, Brazil
*
Author to whom correspondence should be addressed.
Molecules 2024, 29(2), 469; https://doi.org/10.3390/molecules29020469
Submission received: 21 December 2023 / Revised: 7 January 2024 / Accepted: 8 January 2024 / Published: 17 January 2024
(This article belongs to the Special Issue Essential Oils: From Extraction to Application)
Browse Figures
Versions Notes

Abstract

Schinus terebinthifolius Raddi, popularly known as “Pink pepper”, is a plant native to Brazil. The objective of this work was to analyze the chemical composition and the antioxidant and antibacterial potential of essential oils (EOs) from the leaves, fruits and twigs of S. terebinthifolius, aiming for their application in food safety. EOs were obtained by hydrodistillation and the chemical composition was determined by gas chromatography coupled to mass spectrometry. Phenolic compounds were quantified and antioxidant activity was evaluated using three different methods. The antibacterial activity was determined by the broth microdilution method against foodborne bacteria. In the chemical analysis, 22 compounds were identified in the leaves, 13 compounds in the fruits and 37 compounds in the twigs, revealing the presence of the main compounds germacrene D (12.04%, 15.78%, 20,41%), caryophyllene (15.97%, 3.12%, 11.73%), α-pinene (11.6%, 17.16%, 2.99%), β-pinene (5.68%, 43.34%, 5.60%) and γ-gurjunene (16,85%, 3,15%) respectively. EOs showed better antioxidant potential using the β-carotene/linoleic acid method with 40.74, 61.52 and 63.65% oxidation inhibition for leaves, fruits and twigs, respectively. The EO from the leaves showed greater antibacterial potential against Escherichia coli and Staphylococcus aureus with a minimum inhibitory concentration (MIC) of 0.62 mg mL−1, a value lower than the MIC of sodium nitrite (5.00 mg mL−1), the antimicrobial standard synthetic. The activities of pink pepper EOs suggest their potential as a biopreservative in foods.
Keywords: Anacardiaceae; pink pepper; β-pinene; caryophyllene; antimicrobial; food safety Anacardiaceae; pink pepper; β-pinene; caryophyllene; antimicrobial; food safety
Graphical Abstract

Share and Cite

MDPI and ACS Style

Oliveira, K.C.; Franciscato, L.M.S.S.; Mendes, S.S.; Barizon, F.M.A.; Gonçalves, D.D.; Barbosa, L.N.; Faria, M.G.I.; Valle, J.S.; Casalvara, R.F.A.; Gonçalves, J.E.; et al. Essential Oil from the Leaves, Fruits and Twigs of Schinus terebinthifolius: Chemical Composition, Antioxidant and Antibacterial Potential. Molecules 2024, 29, 469. https://doi.org/10.3390/molecules29020469

AMA Style

Oliveira KC, Franciscato LMSS, Mendes SS, Barizon FMA, Gonçalves DD, Barbosa LN, Faria MGI, Valle JS, Casalvara RFA, Gonçalves JE, et al. Essential Oil from the Leaves, Fruits and Twigs of Schinus terebinthifolius: Chemical Composition, Antioxidant and Antibacterial Potential. Molecules. 2024; 29(2):469. https://doi.org/10.3390/molecules29020469

Chicago/Turabian Style

Oliveira, Kátia C., Lidaiane M. S. S. Franciscato, Suelen S. Mendes, Francielly M. A. Barizon, Daniela D. Gonçalves, Lidiane N. Barbosa, Maria G. I. Faria, Juliana S. Valle, Rhaira F. A. Casalvara, José E. Gonçalves, and et al. 2024. "Essential Oil from the Leaves, Fruits and Twigs of Schinus terebinthifolius: Chemical Composition, Antioxidant and Antibacterial Potential" Molecules 29, no. 2: 469. https://doi.org/10.3390/molecules29020469

APA Style

Oliveira, K. C., Franciscato, L. M. S. S., Mendes, S. S., Barizon, F. M. A., Gonçalves, D. D., Barbosa, L. N., Faria, M. G. I., Valle, J. S., Casalvara, R. F. A., Gonçalves, J. E., Gazim, Z. C., & Ruiz, S. P. (2024). Essential Oil from the Leaves, Fruits and Twigs of Schinus terebinthifolius: Chemical Composition, Antioxidant and Antibacterial Potential. Molecules, 29(2), 469. https://doi.org/10.3390/molecules29020469

Article Metrics

Back to TopTop