Chemical composition of essential oil from ripe fruit of Schinus terebinthifolius Raddi and evaluation of its activity against wild strains of hospital origin

Cole, Eduardo Roberto; Santos, Reginaldo Bezerra dos; Júnior, Valdemar Lacerda; Martins, João Damasceno Lopes; Greco, Sandro J.; Neto, Álvaro Cunha

doi:10.1590/s1517-83822014000300009

Cited by 52 publications

(38 citation statements)

References 24 publications

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“…(Table 4) enabled detection of 25 compounds in the essential oil from S. terebinthifolius fruits. As shown in Table 4, 16 [32] and Cole et al [12]. This variation observed in the same species collected at different locations (ecotypes) can often be explained by the high complexity of the chemical composition of essential oils, which depends on several factors, such as the location of harvest, climatic conditions, genetic variability (chemotype), pretreatment of the raw material (e.g., grinding, drying), and extraction process [3,19,33].…”

Section: Effects On Colormentioning

confidence: 87%

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Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)

Silva

Fileti

Foglio

et al. 2017

Journal of Food Quality

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Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. Experiments were performed in a pilot tray dryer, which ensured integrity of the product. A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35-75 ∘ C) and air velocity (0.3-0.9 m/s) on product quality, assessed by moisture content, color (CIELAB system), and volatile compounds. The essential oils of fresh and dried fruits were extracted by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry. Air temperature had the greatest influence on the quality parameters under study, while air velocity had no statistically significant effect. Considering all quality criteria, temperatures between 40 and 55 ∘ C provided the best compromise, yielding an adequate moisture content in the dried product without dramatic degradation of color and essential oil.

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Section: Effects On Colormentioning

confidence: 87%

“…Besides its use as a condiment, S. terebinthifolius has great commercial potential owing to its medicinal, cosmetic, and pharmaceutical properties [10][11][12].…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)

Silva

Fileti

Foglio

et al. 2017

Journal of Food Quality

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“…The high resistance of E. coli toward treatments could be due to the presence of LPS in the outer membrane of the E. coli, which make it inherently resistant to external agents, such as hydrophilic dyes, antibiotics, and detergents (Cole et al, 2014). However, the occurrence of gram-negative bacteria naturally sensitive to lysozyme (Ellison and Giehl, 1991;Pellegrini et al, 1992) suggests that LPS may not be the only protective means against lysozyme action, and that other mechanisms, not hindered by LPS, may exist (Monchois et al, 2001;Callewaert et al, 2008).…”

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confidence: 99%

Effects of different heat treatments on lysozyme quantity and antimicrobial activity of jenny milk

Cosentino

Labella

Elshafie

et al. 2016

Journal of Dairy Science

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Thermal treatments are used to improve milk microbial safety, shelf life, and biological activity of some of its components. However, thermal treatments can reduce the nutritional quality of milk, affecting the molecular structure of milk proteins, such as lysozyme, which is a very important milk component due to its antimicrobial effect against gram-positive bacteria. Jenny milk is characterized by high lysozyme content. For this reason, in the last few years, it has been used as an antimicrobial additive in dairy products as an alternative to hen egg white lysozyme, which can cause allergic reactions. This study aimed to investigate the effect of pasteurization and condensation on the concentration and antimicrobial activity of lysozyme in jenny milk. Furthermore, lysozyme quantity and activity were tested in raw and pasteurized milk after condensation at 40 and 20% of the initial volume. Reversed-phase HPLC was performed under fluorescence detection to monitor lysozyme in milk samples. We evaluated the antimicrobial activity of the tested milk against Bacillus megaterium, Bacillus mojavensis, Clavibacter michiganensis, Clostridium tyrobutyricum, Xanthomonas campestris, and Escherichia coli. Condensation and pasteurization did not affect the concentration or antimicrobial activity of lysozyme in jenny milk, except for B. mojaventis, which showed resistance to lysozyme in milk samples subjected to heat treatments. Moreover, lysozyme in jenny milk showed antimicrobial activity similar to synthetic antibiotics versus some gram-positive strains and also versus the gram-negative strain X. campestris.

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“…Dentre as várias espécies utilizadas para reflorestamento ou recuperação de áreas degradadas, a aroeira-vermelha (Schinus terebinthifolius Raddi) apresenta-se muitas vezes como uma espécie viável e de fácil adaptação, além de suas várias utilidades, tais como o aproveitamento da madeira, utilização dos frutos para condimentos e/ou princípios ativos para farmacologia (DURIGAN et al, 1997;TRIGUEIRO et al, 2014;COLE et al, 2014;ROSAS et al, 2015;DANNENBERG et al, 2016). Por esses mesmos motivos, essa espécie vem sofrendo um processo REVISTA SCIENTIA AGRARIA Versão On-line ISSN 1983-2443 Versão Impressa ISSN 1519-1125 SA vol.…”

Section: Introductionunclassified

Influência De Diferentes Fontes De Matéria Orgânica Na Propagação Da Schinus Terebinthifolius Raddi

Sales

Nascimento

et al. 2017

RSA

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Resumo -A recuperação de ecossistemas degradados pode não ocorrer da maneira desejada se houver carência nutricional ou suprimento insuficiente de nutrientes durante o estádio inicial de desenvolvimento. Portanto, o uso da matéria orgânica se torna essencial nesta etapa inicial de desenvolvimento. O objetivo desse trabalho foi avaliar o desenvolvimento e a qualidade de mudas de aroeira-vermelha em função de substratos contendo diferentes fontes de matéria orgânica. O experimento foi realizado em casa de vegetação utilizando sete fontes de matéria orgânica para a composição do substrato: lodo de curtume, resíduo de torrefação de café, esterco bovino curtido, resíduo de laticínio e composto de lixo urbano, além dos tratamentos sem uso de matéria orgânica (solo com e sem adubação) As fontes de matéria orgânica foram adicionadas ao solo, para a composição do substrato, na proporção de 20%. Foram avaliadas características de desenvolvimento e de qualidade das mudas, observando-se que todas as fontes de matéria orgânica utilizadas favoreceram o desenvolvimento das mudas de aroeira-vermelha em relação às mudas que não receberam matéria orgânica. A mistura solo com composto urbano e esterco bovino mostrou-se superior na maioria das características avaliadas produzindo mudas de melhor qualidade.Palavras-chave -aroeira-vermelha, substrato alternativo, sustentabilidade, reflorestamento.Abstract -Recovery of degraded ecosystems may not occur in the desired way if there is nutritional deficiency or insufficient nutrient supply during the early stage of development. Therefore, the use of organic matter becomes essential at this early stage of development. The objective of this work was to evaluate the development and the quality of seedlings of aroeira-red as a function of substrates containing different sources of organic matter. The experiment was carried out in a greenhouse using sevensources of organic matter for the substrate composition: tannery sludge, coffee roasting residue, tanned bovine manure, dairy residue and urban waste compost, as well as treatments without the use of matter Organic matter (soil with and without fertilization) The sources of organic matter were added to the soil, for the composition of the substrate, in the proportion of 20%. Developmental and quality characteristics of the seedlings were evaluated, observing that all the sources of organic matter favored the development of the red-apple seedlings in relation to the seedlings that did not receive organic matter. The mixture with urban compost and bovine manure showed to be superior in the majority of evaluated characteristics producing seedlings of better quality.

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Chemical composition of essential oil from ripe fruit of Schinus terebinthifolius Raddi and evaluation of its activity against wild strains of hospital origin

Cited by 52 publications

References 24 publications

Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)

Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)

Effects of different heat treatments on lysozyme quantity and antimicrobial activity of jenny milk

Influência De Diferentes Fontes De Matéria Orgânica Na Propagação Da Schinus Terebinthifolius Raddi

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