Phytocosmetic Containing Pink Pepper Extracts Obtained by Sustainable Extraction

Pink pepper (Schinus terebinthifolius Raddi) has high potential for commercial use because of its biological activities (anti‐inflammatory, antitumor, and antioxidant activities, among others). Herein, the antioxidant activity of a topical formulation containing pink pepper extract obtained by super...

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Published in:Chemistry & biodiversity 2022-09, Vol.19 (9), p.e202200273-n/a
Main Authors: Guzzo Silva, Bruno, Caramori Cefali, Letícia, Tarso Vieira e Rosa, Paulo, Franco, Julia Gomes, Gava Mazzola, Priscila, Frattini Fileti, Ana Maria, Foglio, Mary Ann
Format: Article
Language:English
Subjects:
Anticancer properties
antioxidant
Antioxidants
Carbon dioxide
Inflammation
Odors
phytocosmetic
pink pepper
Pressure effects
Schinus terebinthifolius
supercritical fluid extraction
Vegetables
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container_issue 9
container_start_page e202200273
container_title Chemistry & biodiversity
container_volume 19
creator Guzzo Silva, Bruno
Caramori Cefali, Letícia
Tarso Vieira e Rosa, Paulo
Franco, Julia Gomes
Gava Mazzola, Priscila
Frattini Fileti, Ana Maria
Foglio, Mary Ann
description Pink pepper (Schinus terebinthifolius Raddi) has high potential for commercial use because of its biological activities (anti‐inflammatory, antitumor, and antioxidant activities, among others). Herein, the antioxidant activity of a topical formulation containing pink pepper extract obtained by supercritical carbon dioxide extraction is reported. The effects of extraction pressure (100–300 bar) and temperature (40–60 °C) on its antioxidant activity were investigated. The extracts obtained at 50–60 °C showed a higher inhibition percentage in the α,α‐diphenyl‐β‐picrylhydrazyl (DPPH) assay (80.16–91.27 %), regardless of pressure. The extract obtained under optimized conditions (200 bar and 50 °C) was incorporated into an oil‐in‐water emulsion containing 2 % (m/m) pink pepper extract. The product presented a creamy texture, light rose color, mild spicy odor, and desirable pH for a topical formulation. Furthermore, the product was stable and remained effective when stored and protected from heat and light, showing 35.38 % inhibition of DPPH.
doi_str_mv 10.1002/cbdv.202200273
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subjects Anticancer properties
antioxidant
Antioxidants
Carbon dioxide
Inflammation
Odors
phytocosmetic
pink pepper
Pressure effects
Schinus terebinthifolius
supercritical fluid extraction
Vegetables
title Phytocosmetic Containing Pink Pepper Extracts Obtained by Sustainable Extraction
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