Pink Pepper (
            <i>Schinus terebinthifolius</i>
            Raddi) from Extracts to application: Truths about a Fake Pepper

Locali-Pereira, Adilson Roberto; Lopes, Nathalie Almeida; Telis, Vânia Regina Nicoletti

doi:10.1080/87559129.2022.2062767

Cited by 5 publications

(2 citation statements)

References 100 publications

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“…Schinus terebinthifolia (Anacardiaceae), commonly known as Brazilian pepper, has received particular attention owing to its nutritional, ornamental, and health-promoting properties, which can be attributed to a plethora of bioactive components, particularly phenols, tannins, flavonoids, saponins, alkaloids, and sterols [33][34][35] . Schinus terebinthifolius has insecticidal properties against Stegomyia aegypti 36 , Anopheles gambiae, A. arabiensis, and Culex quinquefasciatus 37 , S. littoralis 38 , and whitefly, Bemisia tabaci 39 .…”

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Comparative study of three plant-derived extracts as new management strategies against Spodoptera littoralis (Boisd.) (Lepidoptera: Noctuidae)

Hussein

Salem

Soliman

et al. 2023

Sci Rep

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Finding innovative eco-friendly agents for pest control may be aided by investigating the plant-derived extracts’ properties on economic pests. Therefore, the insecticidal, behavioral, biological and biochemical effects of Magnolia grandiflora (Magnoliaceae) leaf water and methanol extracts, Schinus terebinthifolius (Anacardiaceae) wood methanol extract, and Salix babylonica (Salicaceae) leaf methanol extract in comparison with a reference insecticide novaluron against S. littoralis were evaluated. The extracts were analyzed by High-Performance Liquid Chromatography (HPLC). The most abundant phenolic compounds were 4-hydroxybenzoic acid (7.16 mg/mL) and ferulic acid (6.34 mg/mL) in M. grandiflora leaf water extract; catechol (13.05 mg/mL), ferulic acid (11.87 mg/mL), and chlorogenic acid (10.33 mg/mL) in M. grandiflora leaf methanol extract; ferulic acid (14.81 mg/mL), caffeic acid (5.61 mg/mL), and gallic acid (5.07 mg/mL) In the S. terebinthifolius extract; cinnamic acid (11.36 mg/mL), and protocatechuic acid (10.33 mg/mL) In the methanol extract from S. babylonica extract. S. terebinthifolius extract had a highly toxic effect against second larvae after 96 h and eggs with LC50 values of 0.89 and 0.94 mg/L, respectively. Despite M. grandiflora extracts didn’t show any toxicity against S. littoralis stages, they had an attractant effect on fourth- and second larvae, with feeding deterrence values of − 2.7% and − 6.7%, respectively, at 10 mg/L. S. terebinthifolius extract significantly reduced the percentage of pupation, adult emergence, hatchability, and fecundity, with values of 60.2%, 56.7%, 35.3%, and 105.4 eggs/female, respectively. Novaluron and S. terebinthifolius extract drastically inhibited the activities of α-amylase and total proteases to 1.16 and 0.52, and 1.47 and 0.65 ΔOD/mg protein/min, respectively. In the semi-field experiment, the residual toxicity of tested extracts on S. littoralis gradually decreased over time compared to novaluron. These findings indicate that extract from S. terebinthifolius is a promising insecticidal agent against S. littoralis.

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confidence: 99%

Comparative study of three plant-derived extracts as new management strategies against Spodoptera littoralis (Boisd.) (Lepidoptera: Noctuidae)

Hussein

Salem

Soliman

et al. 2023

Sci Rep

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“…Two of these species, native to South America, Schinus terebinthifolia Raddi and S. molle L., provide berries that are widely used as the spice pink pepper. Although not directly related to pepper ( Piper nigrum ) species, the pink pepper is appealing to consumers because of its bright pink color and mildly spicy flavor, as well as its useful properties for the conservation of food products (Giuffrida et al, 2020 ; Locali-Pereira et al, 2022 ).…”

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Chemical and cytotoxicity profiles of 11 pink pepper (Schinus spp.) samples via non-targeted hyphenated high-performance thin-layer chromatography

Mügge

Morlock

2023

Metabolomics

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Introduction Pink pepper is a worldwide used spice that corresponds to the berries of two species, Schinus terebinthifolia Raddi or S. molle L. (Anacardiaceae). Toxic and allergic reactions by ingestion or contact with these plants were reported, and classical in vitro studies have highlighted the cytotoxic properties of apolar extracts from the fruits. Objectives Perform a non-targeted screening of 11 pink pepper samples for the detection and identification of individual cytotoxic substances. Methods After reversed-phase high-performance thin-layer chromatography (RP-HPTLC) separation of the extracts and multi-imaging (UV/Vis/FLD), cytotoxic compounds were detected by bioluminescence reduction from luciferase reporter cells (HEK 293 T-CMV-ELuc) applied directly on the adsorbent surface, followed by elution of detected cytotoxic substance into atmospheric-pressure chemical ionization high-resolution mass spectrometry (APCI-HRMS). Results Separations for mid-polar and non-polar fruit extracts demonstrated the selectivity of the method to different substance classes. One cytotoxic substance zone was tentatively assigned as moronic acid, a pentacyclic triterpenoid acid. Conclusion The developed non-targeted hyphenated RP-HPTLC–UV/Vis/FLD–bioluminescent cytotoxicity bioassay–FIA–APCI-HRMS method was successfully demonstrated for cytotoxicity screening (bioprofiling) and respective cytotoxin assignment.

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Long-term storage of pink pepper essential oil microencapsulated by chickpea protein/pectin complexes: volatile release, antioxidant and antimicrobial activities

Moser,

Lopes,

Locali-Pereira

et al. 2024

J Food Sci Technol

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Pink Pepper ( Schinus terebinthifolius Raddi) from Extracts to application: Truths about a Fake Pepper

Cited by 5 publications

References 100 publications

Comparative study of three plant-derived extracts as new management strategies against Spodoptera littoralis (Boisd.) (Lepidoptera: Noctuidae)

Comparative study of three plant-derived extracts as new management strategies against Spodoptera littoralis (Boisd.) (Lepidoptera: Noctuidae)

Chemical and cytotoxicity profiles of 11 pink pepper (Schinus spp.) samples via non-targeted hyphenated high-performance thin-layer chromatography

Long-term storage of pink pepper essential oil microencapsulated by chickpea protein/pectin complexes: volatile release, antioxidant and antimicrobial activities

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