A Schinus terebinthifolius Raddi, e Myracrodruon urundeuva Fr. Allem, são dois gêneros pertencentes à família das Anacardiáceas, sendo conhecidas respectivamente, como pimenta rosa, e aroeira do sertão. São nativas do Brasil, e amplamente disseminadas desde a caatinga no Nordeste, ao cerrado do Centro-Oeste e Sudeste. Ambas são amplamente conhecidas principalmente pelo uso medicinal no meio rural e indígena. A “pimenta rosa” e “aroeira do sertão” são usadas no tratamento de infecções cutâneas, urinárias, ginecológicos, e problemas respiratórios. O objetivo desse trabalho foi de investigar o perfil químico dos compostos orgânicos voláteis (COV’s) presentes na pimenta rosa e aroeira do sertão. Utilizou-se o método de microextração em fase sólida em modo headspace (HS-SPME), empregando a fibra, polidimetilsiloxano-divinilbenzeno (PDMS/DVB) para a extração dos COVs. Na extração dos compostos voláteis foram empregados 2g das sementes de cada amostra, previamente triturados em um moinho analítico, e colocados em frasco de headspace de 20 ml. A adsorção dos compostos foi realizada a uma temperatura de 60ºC, por 20 minutos, com a fibra PDMS/DVB exposta, após a extração, a dessorção foi realizada no injetor do cromatógrafo a gás acoplado à espectrometria de massas (CG-MS), onde a fibra ficou exposta por 5 minutos. A identificação dos COVs foi realizada por meio da comparação dos espectros de massa obtidos com os dados da biblioteca NIST. Foram encontrados 26 compostos orgânicos voláteis (COV’s) nas amostras de aroeira e pimenta rosa, classificados entre monoterpenos e sesquiterpenos, ácidos e cetonas. O β-pineno e o cariofileno foram identificados nas duas amostras. Na aroeira do sertão foi identificado 11 COV’s, sendo, o trans-geraniliacetona, limoneno, e o 1R-α-pineno, com maiores concentrações. Na pimenta rosa por sua vez, apresentaram as maiores concentrações respectivamente o 3-careno, β-guaieno e o isopseudocumenol, entre os 17 COV’s identificados.
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 pharmacological and industrial perspective. In this sense, the present study aimed to analyze the chemical profile of volatile organic compounds (VOC's) present in black pepper and pink pepper. The solid phase microextraction method in headspace mode (HS-SPME) was used, using the fiber, polydimethylsiloxane-divinylbenzene (PDMS/DVB) for the extraction of VOCs. In the extraction of volatile compounds, 2g of the seeds of each sample were used, previously ground in an analytical mill, and placed in a 20 ml headspace flask. The adsorption of the compounds was carried out at a temperature of 60ºC, for 20 minutes, with the exposed PDMS/DVB fiber, after extraction, the desorption was carried out in the gas chromatograph injector coupled to mass spectrometry (CG-MS), where the fiber was exposed for 5 minutes. The identification of VOCs was performed by comparing the mass spectra obtained with data from the NIST library. Thirty-six volatile organic compounds (VOCs) were identified and quantified among pink pepper and black pepper seed samples. Of which 16 were found in black pepper, and 20 in pink pepper. These compounds are divided into monoterpenes, sesquitepenes, and other classes such as alkaloids and sesquiterpenoids. The volatile organic compounds found in higher concentrations in black pepper were Carnegine with 36.32 %, beyerene (30.84%), alpha-gurjunene (6.10%) and 1R,4S,7S,11R-2, 2,4,8-Tetramethyltricyclo [5.3.1.0 (4.11)] undec-8-ene also with 6.10%. In pink pepper, the compounds with the highest concentrations were, phyllocladene (36.16%), 3-carene (12.49%), and 1R,4S,7S,11R-2,2,4,8-tetramethyltricyclo [ 5.3.1.0 (4.11)] undec-8-ene (12.43%).
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