Bruno Guzzo Silva

• State University of Campinas (UNICAMP)

In this study, the extraction kinetics of pink pepper (Schinus terebinthifolius Raddi) using supercritical CO2 were investigated. S. terebinthifolius is an important fruit tree that is native to Brazil. Owing to its medicinal properties, this plant demonstrates potential for commercial use. However, to date, the extraction of compounds from pink pe...

Pink pepper (Schinus terebinthifolius Raddi) has high potential for commercial use because of its biological activities (anti‐inflammatory, antitumor, and antioxidant activities, among others). Herein, the antioxidant activity of a topical formulation containing pink pepper extract obtained by supercritical carbon dioxide extraction is reported. Th...

Limonene represents a possible candidate for the synthesis of polymers from renewable sources. However, because of some structural characteristics, the process yield tends to be considerably low (< 10%). In this sense, the evaluation of still unexplored alternative controlled strategies of synthesis, together with techniques of process optimization...

Although several studies show that Schinus terebinthifolius Raddi fruits are a promising source of bioactive compounds, few studies have investigated the anticancer activity of its essential oil (EO). The objective of this study was therefore to investigate the antiproliferative activity of S. terebinthifolius fruit EO against eight human tumor cel...

Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. Experiments were per...

Schinus terebinthifolius Raddi is a South American plant with medicinal properties. We report the extraction of compounds from S. terebinthifolius fruits using supercritical CO2 (scCO2), with emphasis on the effects of scCO2 pressure (100–300 bar) and temperature (40–60 °C) on global yield, volatile compounds, and antiproliferative activity against...

In this study, topologies of Artificial Neural Networks (ANNs) for predicting the drying kinetics of Schinus terebinthifolia Raddi fruit (pink peppercorns) were investigated. Pink peppercorn, also called poivre rose in French, is among the most sophisticated condiments in international cuisine. The experiments were performed in a pilot thin-layer d...

In this study, the drying process of Brazilian pepper-tree fruits (Schinus terebinthifolius Raddi) was investigated, with emphasis on the development of models for the drying kinetics. A central composite rotable design (CCRD) with 11 experiments was carried out. In each experiment, the drying kinetics and the drying rate were observed. Classical m...