Volatile compounds profile changes from unripe to ripe fruits of Brazilian pepper (Schinus terebinthifolia Raddi)
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DOI: 10.1016/j.indcrop.2018.04.011
Abstract: Abstract This study aimed to compare the chemistry of plant volatile compounds (VCs) of the unripe and ripe fruit of Schinus terebinthifolia Raddi by gas chromatography/mass spectrometry (GC–MS). The yield, density, qualitative and quantitative composition,… read more here.
Keywords: terebinthifolia raddi; fruit; schinus terebinthifolia; ripe fruits ... See more keywords
Residues from the Brazilian pepper tree (Schinus terebinthifolia Raddi) processing industry: Chemical profile and antimicrobial activity of extracts against hospital bacteria
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DOI: 10.1016/j.indcrop.2019.05.079
Abstract: Abstract Schinus terebinthifolia Raddi is a plant used in folk medicine in the treatment of various diseases and has several biological potentials. Its fruit is used as condiment and has high demand in the spice… read more here.
Keywords: residues brazilian; pepper tree; brazilian pepper; schinus terebinthifolia ... See more keywords