Phytocosmetic Containing Pink Pepper Extracts Obtained by Sustainable Extraction

• 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
• ISSN: 1612-1872; 1612-1880
• DOI: 10.1002/cbdv.202200273

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.