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Cardanol, a Skin Irritant in Pink Pepper
Planta Medica, 1983Cardanol 15:1 was isolated and characterized from the fruit of SCHINUS TEREBINTHIFOLIUS R ADDI, commonly known as the spice Pink Pepper. It is present in a content of 0.03 per cent in the fruit from Reunion and of 0.05 per cent in those of Florida. A skin test showed that the substance had a strong skin irritating effect after a relatively long latency
E, Stahl, K, Keller, C, Blinn
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Food Chemistry, 2021
Lipid oxidation products generated during meat digestion may contribute to the apparent epidemiological link between red meat intake and the risk of cardiovascular diseases and colorectal cancer. The aim of this work was to assess the lipid oxidation inhibitory activity of black, green, and pink pepper during cooking and in vitro digestion of meat ...
Martini S. +3 more
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Lipid oxidation products generated during meat digestion may contribute to the apparent epidemiological link between red meat intake and the risk of cardiovascular diseases and colorectal cancer. The aim of this work was to assess the lipid oxidation inhibitory activity of black, green, and pink pepper during cooking and in vitro digestion of meat ...
Martini S. +3 more
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Encapsulation of pink pepper extract by SEDS technique: Phase behavior data and process parameters
The Journal of Supercritical Fluids, 2020Abstract Pink pepper presents nutritional importance and properties such as anti-inflammatory and antioxidant activities. To protect these beneficial characteristics, the plant extracts can be encapsulated, where system phase equilibrium behavior for carbon dioxide, dichloromethane (DCM) and pink pepper extract (PPE) was investigated to establish ...
Kátia S. Andrade +5 more
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The Journal of Supercritical Fluids, 2020
Abstract Integrated high-pressure processes, combining Supercritical CO2 extraction (SFE-CO2), Pressurized Liquid Extraction (PLE), and Subcritical Water Extraction (SWE), were used to obtain antioxidant compounds from pink pepper fruits. The recovered extracts were characterized in terms of total phenolic content (TPC) and antioxidant activity, by ...
Evertan A. Rebelatto +4 more
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Abstract Integrated high-pressure processes, combining Supercritical CO2 extraction (SFE-CO2), Pressurized Liquid Extraction (PLE), and Subcritical Water Extraction (SWE), were used to obtain antioxidant compounds from pink pepper fruits. The recovered extracts were characterized in terms of total phenolic content (TPC) and antioxidant activity, by ...
Evertan A. Rebelatto +4 more
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Food Packaging and Shelf Life, 2018
Abstract The effect of different ratios of rice starch/fish protein (15/85, 50/50, 85/15, w/w) and different concentrations of pink pepper phenolic compounds (4%, 6% and 8%, v/w) were evaluated in films properties as well in the capacity to inhibit enzymatic browning of fresh-cut apples. The films were characterized according to mechanical properties,
Viviane Patrícia Romani +2 more
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Abstract The effect of different ratios of rice starch/fish protein (15/85, 50/50, 85/15, w/w) and different concentrations of pink pepper phenolic compounds (4%, 6% and 8%, v/w) were evaluated in films properties as well in the capacity to inhibit enzymatic browning of fresh-cut apples. The films were characterized according to mechanical properties,
Viviane Patrícia Romani +2 more
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The effect of irradiation in the preservation of pink pepper (Schinus terebinthifolius Raddi)
Radiation Physics and Chemistry, 2012Abstract Pink peppers, also known as “pimenta-rosa” and “ poivre rose” , are the fruit of Schinus terebinthifolius Raddi, a species of pepper cultivated in Brazil, and have great potential for the exploration of uses. In efforts to lengthen the shelf life of this pepper, the purpose of this study was to evaluate the effect of different doses of ...
Adriana Régia Marques de Souza +2 more
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Flavour and Fragrance Journal, 2021
AbstractSchinus terebinthifolius Raddi (Brazilian pepper tree or ‘aroeira’) is a native Brazilian tree, which its different parts are used medicinally for several applications, and its fruits are known as pink pepper. Composed mainly by monoterpenes, pink pepper's essential oil (EOpp) presents cytotoxic, antioxidant, insecticidal, cicatrizant ...
Juliana Huei Zago Wang +2 more
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AbstractSchinus terebinthifolius Raddi (Brazilian pepper tree or ‘aroeira’) is a native Brazilian tree, which its different parts are used medicinally for several applications, and its fruits are known as pink pepper. Composed mainly by monoterpenes, pink pepper's essential oil (EOpp) presents cytotoxic, antioxidant, insecticidal, cicatrizant ...
Juliana Huei Zago Wang +2 more
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Food Control, 2019
Abstract Essential oils confer protection to plants, and due to their natural origin, there is great interest in their use as antimicrobials. This work aimed to determine the chemical composition, antimicrobial activity and mechanism of action of essential oil from pink pepper (PPEO), against foodborne pathogens.
Guilherme da Silva Dannenberg +3 more
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Abstract Essential oils confer protection to plants, and due to their natural origin, there is great interest in their use as antimicrobials. This work aimed to determine the chemical composition, antimicrobial activity and mechanism of action of essential oil from pink pepper (PPEO), against foodborne pathogens.
Guilherme da Silva Dannenberg +3 more
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