Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances

Giuffrida, Daniele; Martínez, Natalia; Arrieta-Garay, Y.; Fariña, Laura; Boido, Eduardo; Dellacassa, Eduardo

doi:10.1016/j.foodres.2020.109103

Cited by 25 publications

(24 citation statements)

References 27 publications

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“…Schinus molle (Anacardiaceae), often called pink pepper, was originated in South America, then introduced in Europe and Africa 28,29 . The fruits secrete esters, alcohols, aldehydes, ketones, lactones, terpenoids and carotenoid derivatives 30 . Several studies have shown that the EO extracted from leaves of S molle exhibits anticancer, antioxidant, anti‐tumoral and antimicrobial properties 31‐33 …”

Section: Introductionmentioning

confidence: 99%

Identification of the chemical composition of six essential oils with mass spectroscopy and evaluation of their antibacterial and antioxidant potential

Irahal

Lahlou

Hmimid

et al. 2021

Flavour & Fragrance J

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This study determined the chemical composition of Cinnamomum verum J.Presl, Cistus ladaniferus L., Laurus nobilis L., Senecio anteuphorbuim, Boswellia serrata Roxb. ex Colebr. and Schinus molle L. essential oils (EOs) by gas chromatography‐mass spectrometry. Moreover, the six EOs were screened in order to reveal their antibacterial and antioxidant activities. They were initially tested against six pathogenic bacteria: Staphylococcus aureus (MRSA: methicillin‐resistant Staphylococcus aureus), Escherichia coli (ESBL: extended‐spectrum β‐lactamases), Enterococcus faecalis (VRE: vancomycin‐resistant enterococcus), Klebsiella pneumoniae (CRK: carbapenem‐resistant klebsiella), clinical isolate Staphylococcus aureus and Escherichia coli ATCC 25922. Then, the antioxidant effect was assessed by β‐carotene‐linoleic acid. Cinnamomum verum J.Presl, Cistus ladaniferus L. and Laurus nobilis L. exhibited the greatest antibacterial activity except Boswellia serrata Roxb. ex Colebr. oil. But this last one showed the highest antioxidant activity (85.75%) comparable to that of BHT (98.25%). The principal component analysis between the antibacterial activity and the twenty major components of six EOs revealed that α‐pinene, β‐pinene, 4‐carene, α‐phellandrene, 1,8‐cineole, linalool, 1,3,8‐p‐menthatriene, α‐terpineol, cinnamyl alcohol and cinnamaldehyde are responsible for their antibacterial activity against multi‐resistant strains. From this study, the results obtained show that the EOs may constitute an alternative to the emergence of multidrug‐resistant bacteria.

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Section: Introductionmentioning

confidence: 99%

Identification of the chemical composition of six essential oils with mass spectroscopy and evaluation of their antibacterial and antioxidant potential

Irahal

Lahlou

Hmimid

et al. 2021

Flavour & Fragrance J

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“…As a food ingredient, fruits of Schinus molle have been used in many countries as a substitute for black pepper and to prepare alcoholic drink and beverages. In Peru, molle fruit were soaked in water, sugar added, and then the mixture treated in specific vessels to obtain chicha de molle, which is drunk during certain festivities [2,3]. Substantial data have shown that Schinus molle possesses anti-bacterial, anti-viral, antifungal, anti-inflammatory, anti-tumoral, anti-spasmodic, analgesic and anti-depressant properties [2,4].…”

Section: Introductionmentioning

confidence: 99%

“…In Peru, molle fruit were soaked in water, sugar added, and then the mixture treated in specific vessels to obtain chicha de molle, which is drunk during certain festivities [2,3]. Substantial data have shown that Schinus molle possesses anti-bacterial, anti-viral, antifungal, anti-inflammatory, anti-tumoral, anti-spasmodic, analgesic and anti-depressant properties [2,4]. Other uses were also reported to treat fever, cough, colds, bronchitis, tuberculosis, asthma, conjunctivitis, ophthalmia, stomach pain (gastrointestinal disorders) and hemorrhoids.…”

Section: Introductionmentioning

confidence: 99%

“…Other uses were also reported to treat fever, cough, colds, bronchitis, tuberculosis, asthma, conjunctivitis, ophthalmia, stomach pain (gastrointestinal disorders) and hemorrhoids. It has also been used for the treatment of toothache, rheumatism, menstrual disorders, respiratory and urinary tract infection [2,5,6]. In addition, Schinus molle L. extracts obtained with various solvents and its essential oil possess anti-bacterial, anti-fungal, antioxidant, insecticidal, analgesic, cytotoxic and trypanocidal properties [6,7].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, Schinus molle L. extracts obtained with various solvents and its essential oil possess anti-bacterial, anti-fungal, antioxidant, insecticidal, analgesic, cytotoxic and trypanocidal properties [6,7]. The essential oils and extracts obtained from many plants have recently gained popularity and scientific interest because of their use in the food, drug and perfumery industries [2]. These biological activities of Schinus molle were attributed to a wide array of bioactive components such as phenolic acids: gallic, caffeic, syringic, p-coumaric, trans-Ferulic and Quinic, as well as flavonoids including: Rutin, Hyperoside, Luteolin-7-Oglucoside, Quercetrin, Quercetin, Kaempferol, Naringenin, Apigenin [5].…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Polyphenols Recovery from Schinus molle L. Peel Using Response Surface Methodology (RSM)

et al. 2020

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Factorial design and Response Surface Methodology (RSM) were used to model the recovery of polyphenols from Schinus molle L. peel (SM) by solvent extraction. Experiments carried out according to a Central Composite Design (CCD) allowed evaluation of the effects of temperature, extraction time, solvent composition and solid to liquid ratio on the yield of polyphenol. Statistical analysis showed that temperature was the most influential factor. A reduced polynomial model was developed by the stepwise regression method. The model was checked by performing validation experiments both inside and outside the factorial region. A very good agreement was observed between experimental and calculated extraction yields, thus supporting the use of the model to quantitatively describe the recovery of polyphenols from SM. Keywords Schinus molle • Polyphenols • Factorial design and response surface method Abbreviations RSM Response surface methodology SM Schinus molle CCD Central composite design DPPH 1,1-diphenyl-2-picrylhydrazyl TPC Polyphenol compounds yield GAE Gallic acid equivalent DM Plant dry matter X1 The non-coded values for temperature X2 The non-coded values for time X3 The non-coded values for solvent extraction X4 The non-coded values for solid to liquid ratio A Absorbance IC 50 Inhibition concentration at 50% (T) Factor temperature (p) Factor solid to liquid ratio (S)

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Food Composition Data: Edible Plants in the Pampa

Trevisan

Silva

Martins

et al. 2021

Local Food Plants of Brazil

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Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances

Cited by 25 publications

References 27 publications

Identification of the chemical composition of six essential oils with mass spectroscopy and evaluation of their antibacterial and antioxidant potential

Identification of the chemical composition of six essential oils with mass spectroscopy and evaluation of their antibacterial and antioxidant potential

Optimization of Polyphenols Recovery from Schinus molle L. Peel Using Response Surface Methodology (RSM)

Food Composition Data: Edible Plants in the Pampa

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