Profile of the volatile organic compounds of pink pepper and black pepper

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 esse...

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Autores principales:	Yuri Gomes Figueiredo, Fabio Corrêa Bueno, Afonso Henrique de Oliveira Júnior, Ana Carolina do Carmo Mazzinghy, Henrique de Oliveira Prata Mendonça, Altamir Fernandes de Oliveira, Angelita Cristine de Melo, Luisa Del Carmen Barrett Reina, Rodinei Augusti, Júlio Onésio Ferreira Melo
Formato:	article
Lenguaje:	EN PT
Publicado:	Universidade Federal de Rondonópolis 2021
Materias:	schinus terebinthifolius, myracrodruon urundeuva, headspace solid phase microextraction (hs-spme) General Works A
Acceso en línea:	https://doaj.org/article/46824314990743718fbfe4f2285593b8
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spelling	oai:doaj.org-article:46824314990743718fbfe4f2285593b82021-11-29T13:58:54ZProfile of the volatile organic compounds of pink pepper and black pepper2316-928110.36560/141220211479https://doaj.org/article/46824314990743718fbfe4f2285593b82021-11-01T00:00:00Zhttps://sea.ufr.edu.br/SEA/article/view/1479https://doaj.org/toc/2316-9281Black 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%).Yuri Gomes FigueiredoFabio Corrêa BuenoAfonso Henrique de Oliveira JúniorAna Carolina do Carmo MazzinghyHenrique de Oliveira Prata MendonçaAltamir Fernandes de OliveiraAngelita Cristine de MeloLuisa Del Carmen Barrett ReinaRodinei AugustiJúlio Onésio Ferreira MeloUniversidade Federal de Rondonópolisarticleschinus terebinthifolius, myracrodruon urundeuva, headspace solid phase microextraction (hs-spme)General WorksAENPTScientific Electronic Archives, Vol 14, Iss 12 (2021)
institution	DOAJ
collection	DOAJ
language	EN PT
topic	schinus terebinthifolius, myracrodruon urundeuva, headspace solid phase microextraction (hs-spme) General Works A
spellingShingle	schinus terebinthifolius, myracrodruon urundeuva, headspace solid phase microextraction (hs-spme) General Works A Yuri Gomes Figueiredo Fabio Corrêa Bueno Afonso Henrique de Oliveira Júnior Ana Carolina do Carmo Mazzinghy Henrique de Oliveira Prata Mendonça Altamir Fernandes de Oliveira Angelita Cristine de Melo Luisa Del Carmen Barrett Reina Rodinei Augusti Júlio Onésio Ferreira Melo Profile of the volatile organic compounds of pink pepper and black pepper
description	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%).
format	article
author	Yuri Gomes Figueiredo Fabio Corrêa Bueno Afonso Henrique de Oliveira Júnior Ana Carolina do Carmo Mazzinghy Henrique de Oliveira Prata Mendonça Altamir Fernandes de Oliveira Angelita Cristine de Melo Luisa Del Carmen Barrett Reina Rodinei Augusti Júlio Onésio Ferreira Melo
author_facet	Yuri Gomes Figueiredo Fabio Corrêa Bueno Afonso Henrique de Oliveira Júnior Ana Carolina do Carmo Mazzinghy Henrique de Oliveira Prata Mendonça Altamir Fernandes de Oliveira Angelita Cristine de Melo Luisa Del Carmen Barrett Reina Rodinei Augusti Júlio Onésio Ferreira Melo
author_sort	Yuri Gomes Figueiredo
title	Profile of the volatile organic compounds of pink pepper and black pepper
title_short	Profile of the volatile organic compounds of pink pepper and black pepper
title_full	Profile of the volatile organic compounds of pink pepper and black pepper
title_fullStr	Profile of the volatile organic compounds of pink pepper and black pepper
title_full_unstemmed	Profile of the volatile organic compounds of pink pepper and black pepper
title_sort	profile of the volatile organic compounds of pink pepper and black pepper
publisher	Universidade Federal de Rondonópolis
publishDate	2021
url	https://doaj.org/article/46824314990743718fbfe4f2285593b8
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Profile of the volatile organic compounds of pink pepper and black pepper

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