Atividade antioxidante dos extratos etanólicos e dos óleos essenciais de Xylopia aromática e Piper nigrum

Abstract

Xylopia aromatica is known as monkey pepper, belongs to the Family Annonaceae, and already in the 19th century, the naturalist Saint-Hilaire considered it with potential for food use, as its flavor was similar to black pepper. Black pepper isa condiment, which is also used for meat preservation and oil extraction essential. Thus, the objective of this research was to compare the content, activity antioxidant and chemical composition of essential oils from monkey and black pepper fruits (white and black). Monkey pepper (PM) was collectedin Cerrado areas, and white (PB) and black (PP) black peppers purchased in thelocal market. The fruits were crushed and the essential oil was extracted by thehydrodistillation method using Clevenger apparatus.The oil content wasdetermined on the basis of the mass of oil extracted (g) per 100 g of fruit. The activityantioxidant was evaluated by sequestering the free radical 2,2-diphenyl-1-picrilhidrazil(DPPH), and the results expressed as a percentage of capacity reduction DPPH. The statistical design used was completely randomized, with three treatments (PM, and PB and PP), with six repetitions. Chromatographic analyzes weregas chromatograph, Agilent Technologies (GC 7890A), coupled to themass spectrometer detector (MS 5975C) equipped with an HP-5 MS capillary column. Atstatistical analyzes were performed in the statistical program R. The PM presented essential oil yield of 0.35%, while PP and PB presented 0.98%, and 1.08%, respectively. The ability to reduce DPPH was 21.13% for PM, and 12.68% and 5.48% for PP and PB, respectively. In the analysis chemistry of essential oils, considering compounds that represented more than 1% abundance in PM oil, 82 compounds were detected, while in PPand PB were detected 57 and 47 respectively. The most abundant compound in PM (29.5%) and PB (39.7%) was Limonene, whereas in PP (11.2%) it was the second compound withgreater abundance, with Karyophylene (46.2%) being the main one for PP. Faced with results monkey pepper has lower oil yield than peppers of the white and black kingdom, however, its DPPH reduction capacity is greater than the other peppers evaluated, also having a greater number of compounds detected.