Schinus terebinthifolius Raddi fruit, known as Brazilian pepper or aroeira, is a natural source of bioactive compounds. However, studies about the antioxidant and nutritional contribution of this fruit in food systems are limited. Regarding the presence of bioactive compounds, flavonoids showed the highest level (10.33 ± 0.34 mg QE/g), and potential antioxidant components such biflavonoids were determined by ultra-high performance liquid chromatography/electrospray ionization mass spectrometry. The aroeira fruit extract showed antioxidant potential in DPPH (42.68 ± 0.05%), ORAC (43.40 ± 6.22 µM TE/g) and β- carotene/linoleic acid (61.41 ± 5.30%) assays. Besides that, in vivo analyses demonstrated the ability of aroeira extracts to decrease the damage caused by oxidative stress promoted by H2O2 in Saccharomyces cerevisiae cells. Thus, the presence of phytochemicals with functional properties and the antioxidant capacity of aroeira fruit indicate its use as a potential natural antioxidant for the food industry.

中文翻译：

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Aroeira水果（Schinus terebinthifolius Raddi）作为天然抗氧化剂：化学成分，生物活性化合物以及体内和体外的抗氧化能力。

Schinus terebinthifolius Raddi水果被称为巴西胡椒或aroeira，是生物活性化合物的天然来源。但是，有关这种水果在食物系统中的抗氧化剂和营养作用的研究有限。关于生物活性化合物的存在，类黄酮含量最高（10.33±0.34 mg QE / g），潜在的抗氧化剂成分如双类黄酮通过超高效液相色谱/电喷雾电离质谱法测定。芳香果提取物在DPPH（42.68±0.05％），ORAC（43.40±6.22 µM TE / g）和β-胡萝卜素/亚油酸（61.41±5.30％）分析中显示出抗氧化潜力。除此之外，体内分析表明，芳香酵母提取物能够减少酿酒酵母细胞中H2O2促进的氧化应激所造成的损害。从而，