The essential oil (EO) of pink pepper has important biological properties that can enhance its application in the pharmaceutical, cosmetic and food industries. The objective of this study was to characterize the EO of pink pepper seeds in terms of their chemical composition and thermophysical properties. Certified pink pepper seeds obtained commercially were used. The EO was extracted by hydrodistillation and chemically characterized in a gas chromatograph coupled to mass spectrometer (GC/MS). The thermoanalytical characterization was performed on a simultaneous high resolution equipment, and the Thermogravimetric Analysis (TG) and Differential Scanning Calorimetry (DSC) were used to determine the physical-chemical and kinetic properties of the OE in the room temperature range up to 250 ºC in the 20 ºC.min-1 ratio under nitrogen atmosphere. The Arrhenius kinetic model was applied to determine the activation energy of the EO. A total of 51 chemical compounds were detected in the pink pepper EO, of which 42 compounds were identified (54.7% of monoterpene compounds and 45.3% sesquiterpenes). The major components were β-pinene (26.80%), germacrene D (11.25%), sabinene (11.13%) and terpinen-4-ol (8.59%). The thermogravimetric analysis indicated a single stage of thermo-degradation of the pink pepper EO between 74.8 ºC and 184.7 ºC, being an endothermic peak in the physical transition of vaporization. The variation of enthalpy and activation energy of EO were found with values of = - (39.8 ± 9.5) KJ.Kg-1 and = - (2,546 ± 0.033) KJ.mol-1, respectively. The data presented in the thermogravimetric analysis of pink pepper seeds EO allowed observing important thermal parameters for the definition of industrial processes that can use it as raw material, so that its biological activities can remain stable under controlled temperature conditions and below the range degradation.
The use of new natural antimicrobials has gained attention from the pharmaceutical and food industry, in addition to end consumers, as additive options to conventional antibiotics for resistant microorganisms and also as natural preservatives. Essential oils are secondary plant metabolites that protect plants against predators and pathogens. The aim of this study was to evaluate thermal properties of cinnamon essential oil (EO) and its antibacterial activity. Ten components were identified, with (E) - cinnamic acid (67.70%) being the major component. Cinnamon EO was thermally stable up to 106.6ºC (Tonset) and Tdec occurred at 178.5 °C and Toffset up to 216.0 °C. There was endothermic transition; enthalpy variation (∆H) and activation energy (Ea) was -531.6 KJ Kg-1 and -1.26 ± 0.03 J mol-1, respectively. Bacterial strains showed distinct resistance to tested antibiotics and variation in Minimum Inhibitory Concentration values ranging from 0.8 to 1.6 mg mL-1. Cinnamon EO initiated bactericidal effect against all bacteria tested after four hours of contact and Minimum Bactericide Concentration was 0.4 mg mL-1, exception for Bacillus cereus (0.8 mg mL-1). Analysis of cinnamon thermal properties EO showed its stable thermal performance up to 106.6 °C and broad spectrum, that may be an antimicrobial proposal.
O presente trabalho teve como objetivo analisar a estabilidade térmica de um óleo essencial comercial de tomilho, submetido a cinco temperaturas diferentes de tratamentos térmicos e dois estados de armazenamento. Utilizou-se as técnicas de Análise Termogravimétrica e Calorimetria Exploratória Diferencial e a estabilidade termoquímica do óleo essencial foi caracterizada por meio de Cromatografia Gasosa e Espectroscopia no Infravermelho por Transformada de Fourier. Houve estabilidade e sem perda de massa do óleo essencial de tomilho até aproximadamente 75 °C. Resultados indicaram que não ocorreu flutuação do comportamento térmico nas amostras estocadas hermeticamente durante os tratamentos térmicos, enquanto que nas amostras acondicionadas em estado aberto, o comportamento térmico foi otimizado até o tratamento a 60 °C. As alterações da composição química e dos grupo funcionais do óleo essencial sob aquecimento e condição de acondicionamento também foram avaliadas.
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