Exploring the essential oil of Aroeira (Schinus terebinthifolius Raddi): chemical composition, biological potentials, and future directions

Abstract

Environmental concerns and the growing demand for natural products are driving research and increasing the search for new active ingredients extracted from native flora. Among these natural substances, essential oils (EO), composed of monoterpenes and sesquiterpenes, represent a promising alternative. Aroeira (Schinus terebinthifolius Raddi) is a native Brazilian plant renowned for its diverse compounds and biological activities. This study aimed to compile and synthesize information regarding the chemical composition of its EO, while reviewing its biological properties and toxicological aspects. The EO of Aroeira typically exhibits a complex chemical profile, with major compounds including α-pinene (8 %–44.9 %), β-pinene (15.1 %), β-myrcene (41 %), D-germacrene (4.7 %–25.0 %), and β-caryophyllene (13.8 %–35.2 %). Although widely used in traditional medicine, Aroeira may cause allergic reactions in sensitive individuals. Nevertheless, some studies have classified its derivatives as having low toxicity in assays employing rodent models. Moreover, the EO extracted from the its leaves and fruits have demonstrated antifungal, antibacterial, insecticidal, and larvicidal bioactivities, thereby emphasizing the need for further research on its application in microbial inhibition and insect control. In the food industry, Aroeira is incorporated into a variety of products—including breaded chicken, cheeses, and probiotic yogurts, as well as jams and sausages—highlighting its versatility as a natural additive. Its potential applications in agriculture, food preservation, and medicine drive the development of innovative and effective bio-solutions for more natural pest and contamination control.