Differentiation of Brazilian Peppertree (Schinus terebinthifolius Raddi) and Peruvian Peppertree (Schinus molle L.) Fruits by UHPLC–UV–MS Analysis of Their Anthocyanin and Biflavonoid Profiles

Abstract

The objectives of this work were to determine the phenolic profile of Schinus terebinthifolius and Schinus molle fruits and to develop a reliable method for the differentiation of these two similar spices both known as pink pepper. Anthocyanins, biflavonoids and gallotannins, some of which are reported for the first time in these species, were identified by UHPLC-UV/vis-MS/MS. Consideration of the relative and absolute amounts of phenolics as well as indicator compounds from 18 samples revealed that the relative amounts of anthocyanins and biflavonoids are the most trustworthy parameters. Principal component analysis and cluster analysis (CA) allowed a grouping of the samples according to their species, showing that the anthocyanins are most important for the identification of species. As a result, authentication of the two Schinus species can be accomplished by UHPLC analysis of the relative amounts of anthocyanins combined with CA.

Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.)

“…Giuffrida et al, identified a volatile compound and 10 carotenoids in the essential oil of S. molle [12]. Feuerisen et al confirmed that anthocyanins, bioflavonoids, and gallotannins are present in S. terebinthifolia and S. molle by using UHPLC-MS/MS analysis [25]. In the present study, we further determined the polyphenol contents of pink peppers and compared them to those of black pepper.…”

Schinus terebenthifolius Raddi extracts: From sunscreen activity toward protection of the placenta to Zika virus infection, new uses for a well-known medicinal plant

“…Phytochemical studies performed with the leaf and fruit extracts of S. terebinthifolius revealed the presence of phenolic compounds, such as methyl gallate, gallic acid, quercetin, luteolin, catechin, epicatechin and naringin in their composition (Degaspari et al, 2005;Santana et al, 2012;Pagani et al, 2014;Feuereisen et al, 2014Feuereisen et al, , 2017Glória et al, 2017;Tlili et al, 2018;Gomes et al, 2019).…”

“…Additionally, phytochemical studies have reported the presence of phenolic compounds as the main constituents of extracts of Schinus terebinthifolius Raddi (Santana et al, 2012;Pagani et al, 2014;Feuereisen et al, 2014Feuereisen et al, , 2017Gomes et al, 2019). They exert important biological activities as antioxidant and photoprotective compounds, due to their capacity to fight against reactive oxygen and nitrogen species and through absorbing ultraviolet (UV) radiation (Saewan and Jimtaisong, 2013;Agati et al, 2013;Souza et al, 2015).…”

Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat

“…The two most important species are the Brazilian peppertree Schinus terebinthifolius and the Peruvian peppertree Schinus molle. Few studies have analyzed the phenolic profile of pink pepper berries (Feuereisen et al, 2014(Feuereisen et al, , 2017. Major identified compounds were anthocyanins, biflavonoids and hydrolysable tannins (Feuereisen et al, 2014(Feuereisen et al, , 2017.…”

“…Few studies have analyzed the phenolic profile of pink pepper berries (Feuereisen et al, 2014(Feuereisen et al, , 2017. Major identified compounds were anthocyanins, biflavonoids and hydrolysable tannins (Feuereisen et al, 2014(Feuereisen et al, , 2017.…”