Composição química e atividade biológica do óleo essencial da pimenta-rosa (Schinus terebinthifolius Raddi)

• Ano de defesa: 2006
• Autor(a) principal: Clemente, Alan Dumont
• Orientador(a): Barbosa, Luiz Claudio de Almeida
• Banca de defesa: Demuner, Antônio Jacinto , Pinheiro, Antônio Lelis , Paula, Vanderlúcia Fonseca de , Lima, Claudio Ferreira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Agroquímica
• Departamento: Agroquímica analítica; Agroquímica inorgânica e Físico-química; Agroquímica orgânica
• País: BR
• Palavras-chave em Português: Essências e óleos essenciais; Aroeira-vermelha; Composição; Extração química; Testes biológicos
• Palavras-chave em Inglês: Essences and essential oils; Pink-pepper; Composition; Chemical extraction; Biological tests
• Área do conhecimento CNPq: CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA::QUIMICA ORGANICA
• Link de acesso: http://locus.ufv.br/handle/123456789/2077

Schinus terebinthifolius Raddi is a plant native to South America, and found in northeastern and southern Brazil. This species presents a high allelopathic power as well antioxidant, anti-inflammatory, antiseptic, antifungal, anti bacterial and mutagenic activities. In view of the properties cited above and the high cost (U$800,00/L) of this species essential oil, this work aims to analyze the chemical composition and the inhibiting activity of the essential oil extracted from the leaves and fruits of pink-pepper (Schinus terebinthifolius Raddi) on the radicular development of lettuce (Lactuca sativa) and cucumber (Curcumis sativus). Seasonal analyses of the essential oil present in the leaves, determination of the essential oil content of the different parts of the plant and qualitative and quantitative analyses of its chemical constituents were carried out. Also, the inhibiting activity of the essential oil on root development of lettuce and cucumber was evaluated. The essential oil of the leaves, unripe and ripe fruits of S. terebinthifolius was obtained by hydro-distillation, using a Clevenger type equipment over 3 hours. The hydrolate was submitted to extraction with pentane. The solvent was eliminated using a rotatory evaporator and the essential oil was analyzed by applying gas chromatography/mass espectrometry technique. The analyses results showed a predominance of sesquiterpenes in the essential oil extracted from the leaves and unripe fruits of pink-pepper, while in the essential oil extracted from the ripe fruits and in the commercial oil (also extracted from the ripe fruits) a predominance of monoterpenes was observed. It could also be observed that germacrene derivates were more abundant in the fresh leaves than in the ripe fruits. The essential oil extracted from the unripe fruits and from the fresh leaves presented a greater concentration of beta-pinene (10.21% and 3.81%), (E)-caryophyllene (4.78% and 13.61%), germacrene-D (5.19% and 37.55%), delta-cadinene (15.48% and 3.28%) and alpha-cadinol (20.60% and 4.29%), respectively. For the commercial essential oil and the essential oil extracted from the ripe fruits, a greater concentration of alpha-pinene (18.82% and 12.94%), alpha-felandreno (23.55% and 13.04%), delta-3-careno (6.32% and 29.22%), beta-phellandrene (16.88% and 18.08%) and germacrene-D (11.89% and 3.09%) was found, respectively. A considerable difference was found between the concentration of the compounds present in the essential oil extracted in the different samples and in the seasonal analysis of the leaves. With regard to the differences in the chemical constitution, it was verified that the essential oils of the leaves and unripe fruits cannot be used as substitutes of the commercial oil of the ripe fruits. The oils obtained from the several parts of the plant were submitted to assays of activity on the root development of cucumber and lettuce in Petri plate test. The oils extracted from the fresh leaves from the unripe fruits, and from the ripe fruits at a concentration of 10000 ppm, showed an inhibiting activity on the root development of lettuce and cucumber of up to 92.4% and 84.5%, respectively. All samples showed a significant activity as inhibitors of the root development of lettuce and cucumber in relation to the Tukey test at 5% probability at concentrations higher than 2.000 ppm. The essential oils obtained from the leaf and unripe fruit samples presented higher inhibiting activity on the root development of cucumber and the essential oils obtained from ripe fruits showed greater inhibiting activity on the root development of lettuce.