Abstract
ABSTRACT Bioactive compounds obtained from Schinus terebinthifolius Raddi extracts are traditionally employed in folk medicine for the treatment of diseases. The fruits and leaves of this plant are rich in terpenes and phenolic compounds, which gives it antimicrobial and antioxidant activities. Even though the pink pepper shares some sensory aspects of the traditional peppers, it does not belong to the same family, which is why it can be considered as a fake pepper. Recent advances in the food area showed that pink pepper extracts are an interesting alternative for applications such as natural preservatives and flavoring. The aim of this review is to provide an overview of pink pepper extraction properties and possible applications. Moreover, we wish to demonstrate an effective bioactive activity of pink pepper when applied in different areas. Overall, multifunctional extracts can be produced from pink pepper tree, showing great market potential.
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