Abstract
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%).
Highlights
The spices, or condiments, are present in food has additives, enriching the food with colors, flavors and aroma since, at least, 5000 b.C
The present study aimed to analyze the chemical profile of volatile organic compounds (VOC's) present in black pepper and pink pepper
The astringent, antidiarrheal, depurative, diuretic and febrifugal properties of this species are known duo to the presence of various chemical compounds, such as alcohols, ketones, acids, monoterpenes, sesquiterpenes and triterpenes, present in fruits and in the stem and in the leaves (Andrade, 2015; Macedo, 2018; Oliveira et al, 2014; Santana et al, 2012). It is a typical plant from the Brazilian Cerrado, a biome whose great animal and plant biodiversity suffers some prejudice because it is a dry climate biome most of the year and is characterized by its vegetation, largely creeping and/or shrubby and by a soil naturally poor in fertility (Figueiredo et al, 2021; Klink & Machado, 2005; Pereira et al, 2011)
Summary
The spices, or condiments, are present in food has additives, enriching the food with colors, flavors and aroma since, at least, 5000 b.C. The astringent, antidiarrheal, depurative, diuretic and febrifugal properties of this species are known duo to the presence of various chemical compounds, such as alcohols, ketones, acids, monoterpenes, sesquiterpenes and triterpenes, present in fruits and in the stem and in the leaves (Andrade, 2015; Macedo, 2018; Oliveira et al, 2014; Santana et al, 2012) It is a typical plant from the Brazilian Cerrado, a biome whose great animal and plant biodiversity suffers some prejudice because it is a dry climate biome most of the year and is characterized by its vegetation, largely creeping and/or shrubby and by a soil naturally poor in fertility (Figueiredo et al, 2021; Klink & Machado, 2005; Pereira et al, 2011). A great advantage of HS-SPME is its high capacity for adsorption of different classes of compounds, duo to the diversity of applicable coatings of SPME fibers, and it can be used to analyze complex matrices such as acerola, cagaita, callistemon, cambuí, beer, grumixama, pequi, corn, as well as spices such as black pepper and pink pepper, species which will be analyzed in this work (Franzin et al, 2020; Figueiredo et al, 2021; Srinivasan, 2008; García et al, 2019; Rodrigues et al, 2021; Silva et al, 2019; Silva et al, 2020; Silva et al, 2021; Oliveira Júnior, 2020; Silva et al, 2021; García et al, 2021; Pereira et al 2021; Ramos et al, 2020; Assunção et al, 2020; Ramos, et al, 2021a; Ramos et al, 2021b; Botti et al, 2019; Nascimento et al, 2021a; Nascimento et al, 2021b; Santos et al, 2020; Mariano et al, 2020; Rocha et al, 2019; Bueno et al, 2021; Mazzinghy et al, 2021; Viana et al, 2018)
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