Results 11 to 20 of about 59,020 (188)
Quality parameters of pink pepper seeds as sustainability indicators
Revista de Ciencias Agrícolas, 2020 The poor management and marketing of rose pepper (Schinus terebinthifolius Raddi) in São Pedro D'Aldeia - RJ called the local governments’ attention to adopt measures that favor the value chain, increase income, train rural producers, and launch the ...
Aline Nahanna Rodrigues +3 more
doaj +4 more sources
Floral Morphometry and Sexual System Determination in Pink Pepper (Schinus terebinthifolia - Anacardiaceae) [PDF]
Brazilian Journal of BiologyThe increasing global importance of pink peppertree (Schinus terebinthifolia, Anacardiaceae) as a high-value commercial crop and its potential for expansion in production demand appropriate management due to uncertainties regarding its sexual system ...
R. S. Santos +6 more
doaj +3 more sources
AppliedChemThis work evaluated the green extraction of oleoresin from pink pepper fruits (ORPPF) using ultrasound-assisted extraction (UAE) and ethanol as a solvent.
Ana Flávia A. de Mello +4 more
doaj +2 more sources
Acta Scientiarum: TechnologyThe objective of this study was to extract phytochemical compounds from pink pepper (Schinus terebinthifolius Raddi) fruit by pressurized liquid extraction (PLE) using ethanol as solvent under dynamic conditions.
Sthefany Lorena Gemaque Dias +6 more
doaj +2 more sources
Journal of Agriculture and Food ResearchThis current research explores the health benefits of pink pepper (Schinus terebinthifolius Raddi) leaves linked to damage associated with diabetes in diabetic mice.
Zakia Zouaoui +9 more
doaj +2 more sources
Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger. [PDF]
J Food Sci Technol, 2020 This study aimed to evaluate the sensory and hedonic perceptions of chicken burger manufactured with pink pepper residue extract (PPE) added to the meat and to the chitosan film. Five samples were manufactured: CT: control, without antioxidant; DP and FP: addition of PPE to the meat batter and to the film, respectively; C1 and C2: commercial brands of ...
Saldaña E +3 more
europepmc +5 more sources
Profile of the volatile organic compounds of pink pepper and black pepper
Scientific Electronic Archives, 2021 Black pepper (Piper nigrum L.) and pink pepper (Schinus terebinthifolius Raddi) are two plant-based spices, which despite having a common popular name, have a botanical family and distinct centers of origin. Its fruits are known worldwide in cuisine as condiments; in addition, the extraction of essential oil from these species is interesting from a ...
Yuri Gomes Figueiredo +9 more
openaire +2 more sources
Natural Product Research, 2023 Pink pepper (Schinus terebinthifolius Raddi) is a native species native from Central and South America that produces an essential oil (EOpp) with promising applications. This work aimed to investigate the chemical composition and cytotoxic activity of EOpp extracted from unripe (U-EOpp) and ripe (R-EOpp) pink pepper fruits.
null Mysrayn Yargo de Freitas Araújo Reis +8 more
openaire +2 more sources
Applied Sciences, 2022 The aim of this study was to develop a simple and rapid inductively coupled plasma optical emission spectrometric (ICP-OES) method for the determination of 17 metals (Ag, Al, B, Ba, Bi, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni, Pb, Tl and Zn) in packaged ...
Natalia Manousi +2 more
doaj +1 more source
WATER-RETAINING POLYMER MITIGATES THE WATER DEFICIT IN Schinus terebinthifolia: PHOTOSYNTHETIC METABOLISM AND INITIAL GROWTH [PDF]
Engenharia Agrícola, 2020 The use of water-retaining polymer (hydrogel) can mitigate the damage to the photosynthetic apparatus and increase the robustness of young plants under water deficit conditions.
Francisco A. Beltramin +4 more
doaj +1 more source