Evaluation of Antioxidant, Antibacterial and Cytotoxic Effects of Pink Pepper Fruit Essential Oil

Abstract

Pink pepper is classified into the Californian/Peruvian type (Schinus molle) and the Brazilian type (S. terebinthifolia). The essential oil from commercial pink pepper was examined using MTT assays, spectrophotometric analysis, and diffusion techniques. Gas chromatography identified 24 components, with α-pinene and D-limonene as the dominant compounds. The oil demonstrated dose-dependent cytotoxic effects on HeLa cells (IC50=389.46 µg/mL), radical inhibition capabilities, and strong antibacterial properties against the tested bacterial strains.