Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

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

Kátia C. Oliveira
,
Lidaiane M. S. S. Franciscato
,
Suelen S. Mendes
,
Francielly M. A. Barizon
,
Daniela D. Gonçalves
ORCID logo ,
Lidiane N. Barbosa
ORCID logo ,
Maria G. I. Faria
,
Juliana S. Valle
ORCID logo ,
Rhaira F. A. Casalvara
ORCID logo ,
José E. Gonçalves
ORCID logo ,
Zilda C. Gazim
,
Suelen P. Ruiz
*
Version 1 : Received: 22 December 2023 / Approved: 25 December 2023 / Online: 26 December 2023 (02:56:59 CET)

A peer-reviewed article of this Preprint also exists.

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. Essential Oil from the Leaves, Fruits and Twigs of Schinus terebinthifolius: Chemical Composition, Antioxidant and Antibacterial Potential. Molecules 2024, 29, 469. 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. Essential Oil from the Leaves, Fruits and Twigs of Schinus terebinthifolius: Chemical Composition, Antioxidant and Antibacterial Potential. Molecules 2024, 29, 469.

Abstract

Schinus terebinthifolius Raddi is a plant native to Brazil. The objective of this work was to analyze the chemical composition, 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 chromatog-raphy coupled to mass spectrometry. Phenolic compounds were quantified and antioxidant ac-tivity was evaluated using three different methods. The antibacterial activity was determined by the broth microdilution method against foodborne bacteria. In the chemical analysis, 22 com-pounds 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, caryophyllene, α-pinene, β-pinene and γ-gurjunene. 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 Staphy-lococcus aureus with a minimum inhibitory concentration (MIC) of 0.62 mg mL-1, values lower than the MIC of sodium nitrite (5.00 mg mL-1), 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

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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