Análise comparativa de métodos de extração e solventes utilizados para a avaliação antioxidante de frutos de pimenta-rosa (Schinus terebinthifolia Raddi)

Abstract

Pink pepper (Schinus terebinthifolia Raddi) is a Brazilian native species and is widely used in gastronomy and in folk medicine, recognized for its antioxidant potential, which is associated with secondary metabolites presence, above all phenolic compounds and flavonoids. This study aimed to comparatively analyze the extraction methods and solvents employed in the evaluation of the antioxidant activity of pink pepper fruits, as well as their influence on the chemical profile of the obtained extracts. A systematic literature review was conducted between October 2025 and February 2026, using Google Schoolar, PubMed, Scielo and Science Direct databases. Scientific articles were selected according to previously defined inclusion and exclusion criteria, totaling seven analyzed studies. The results revealed high variability in the extraction methods, including maceration, Soxhlet, ultrasound-assisted extraction, and pressurized liquid extraction, as well as the use of solvents with different polarities and in varied proportions. Solvents with higher polarity were associated with greater efficiency in the extraction of antioxidant compounds, whereas solvents with intermediate polarity showed a balance between extraction yield and antioxidant activity. It was also observed that energy-assisted extraction methods tend to reduce the time of extraction; however, they may promote sensitive compounds degradation depending on the conditions employed. It was concluded that the antioxidant potential of Schinus terebinthifolia fruits can be directly influenced by the extraction method, the solvent and the experimental conditions used, and that the lack of methodological standardization limits direct comparisons among studies, reinforcing the need for controlled comparative research.