Phenolic composition and insights into the use of pink pepper (Schinus terebentifolius Raddi) fruit against lipid oxidation in food systems

Pink pepper (Schinus terebinthifolius Raddi) has received the scientific community's attention due to its antiox-idant properties and potential as a natural additive to limit lipid oxidation in foods. This review presents a comprehensive description of phenolic compounds in pink pepper fruit, which are mostly phenolic acids and flavonoids. Among the flavonoids, the glycosylated forms and biflavonoids are predominant. Moreover, tannins and stilbenes have also been found in pink pepper fruit. Therefore, the extensively reported antioxidant capacity of this fruit is mainly attributed to its rich phenolic composition. The current insights into the use of pink pepper fruit as a natural antioxidant are also described. This application has been investigated mostly by considering the use of extracts (directly in the food or incorporated into active packing), but the direct addition of the fruit has also been studied, as well as the use of residues from the pink pepper agroindustry. The literature revealed promising results, as pink pepper reduced the formation of harmful compounds, such as cholesterol oxides, and minimized lipid oxidation in numerous food matrices. Pink pepper is highlighted as an alternative to replace synthetic antioxidants in processed food. Besides, the published studies concerning the direct addition of fruits also indicate their use in domestic preparations aiming to reduce lipid oxidation damage. However, further studies are needed to elucidate pink pepper's proper use by the food industry, which relies on research on aspects such as safe and effective concentrations, methods of application, and consumer acceptance of the final product. (AU)