EFFECTS OF ULTRASOUND-ASSISTED GREEN EXTRACTION AS A PRETREATMENT TO OBTAIN THE ESSENTIAL OIL AND RED MASTIC HYDROLATE (SCHINUS TEREBINTHIFOLIUS RADDI)

Abstract

The red pepper, known as pink pepper, natural in some states of Brazil, is a medicinal plant that has biological activities such as anti-inflammatory, antipyretic and analgesic. The extraction of essential oil was performed by hydrodistillation with a Clevenger device with pretreatment to optimize the process by means of ultrasound. The aim of the study was to verify how the ultrasound pretreatment influences the yield of essential oil and hydrolate extraction, in which it was observed that at 70% potency it obtained a higher yield. In relation to the hydrolate, there was no significant difference in the extraction without and with the ultrasound treatment. The characterization was also performed using Fourier transform infrared spectroscopy – attenuated total reflectance (FTIR-ATR), being a technique of enormous applicability for several types of samples. It is seen that the green extraction method has largely contributed to reducing waste and innovating more sustainable techniques.