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). According to studies, pink pepper extracts and essential oils have shown anti-inflammatory, antioxidant, genotoxic and antidiabetic properties in in vitro and in vivo studies. The results of bioactivity tests vary depending on the geographical origin of the pepper. In this paper, the cytotoxic, antioxidant and anti-bacterial effects of the essential oil of the commercial pink pepper fruit from the Tuzla market were investigated. To assess the cytotoxic potential, a tetrazolium salt reduction (MTT) viability assay was performed. The antioxidant potential was examined spectrophotometrically, using DPPH and FRAP methods. Diffusion techniques were used to evaluate the antibacterial activity of the essential oil. Using GC/MS, 24 components of red pepper essential oil were identified, of which α-pinene, α-phellandrene, δ-3-carene and D-limonene dominate. The studied pink pepper essential oil inhibited the cell proliferation in the HeLa cell line, causing a dose-dependent cytotoxic effect (IC₅₀=389.46 µg/mL). The essential oil inhibits DPPH radicals. The reducing ability is relatively weak. For the essential oil, an extremely good ability to inhibit the growth of the bacteria used in this study was confirmed. These results indicate a very high potential of essential oil of pink pepper fruit as an inhibitor of pathogenic organisms.