Volatile compounds identified in Barbados Cherry ‘BRS-366 Jaburú’

Y. M. Garcia, M. N. S. Guedes, J. C. M. Rufini, A. G. Souza, R. Augusti, J. O. F. Melo

Resumo


In foods, the flavor and aroma are very important attributes, thus the main objective of this study was to identify the volatile compounds (VC) of the "BRS-366 Jaburú" acerola variety, for which we used the solid phase microextraction method (SPE). The separation and identification of volatile compounds was made using gas chromatography-mass spectrometry (GC-MS). Three fibers were evaluated, Polydimethylsiloxane / Divinylbenzene (PDMS / DVB), 65 micrometres Divinylbenzene / Carboxen / Polydimethylsiloxane (DVB / CAR / PDMS) 50/30 m and polyacrylate (PA) 85 uM to compare the extraction of its components. Thirty-three volatile compounds were identified and classified into eight chemical classes: carboxylic acids, alcohols, aldehydes, ketones, esters, hydrocarbons, phenylpropanoids and terpenoids. The peak areas of each of the extracted compounds were expressed as percentages to indicate the relative concentration of each, of which ethyl acetate is distinguished by being responsible for the fruity aroma notes. Thus, the fiber PDMS / DVB was the best as it enabled to extract a greater amount of volatile compounds

Palavras-chave


Aroma, Gas chromatography-mass spectrometry, Headspace, Malpighia emarginata, solid phase microextraction method

Texto completo:

PDF (English)

Referências


ARAÚJO, P. S. R.; MINAMI, K. Acerola. Campinas, Fundação Cargill. p.81, 1994.

AUGUSTO, F., VALENTE, A. L. P., TADA, E. S., & RIVELLINO, R. S. (2000). Screening of Brazilian fruit aromas using solid-phase microextraction–gas chromatography–mass spectrometry. Journal of Chromatography A, 873: 117−127.

BELO, RENATA FRANÇA CASSIMIRO. Caracterização de genótipos de pequizeiro (Caryocar brasiliense camb.) pelo perfil cromatográfico de voláteis. 125 f. (Tese de Mestrado) - Faculdade de Farmácia da UFMG, Belo Horizonte, MG, 2009.

BICAS, J. L., MOLINA, G., DIONÍSIO, A. P., BARROS, F. F. C., WAGNER, R., MARÓSTICA, M. R., & PASTORE, G. M. Volatile constituents of exotic fruits from Brazil. Food Research International 44(7): 1843-1855, 2011.

BOULANGER, R.; CROUZET, J. Identification of the aroma components of acerola (Malphigia glabra L.): Free and bound flavour compounds. Food Chemistry 74(2): 209-216, 2001

CARASEK, E.; PAWLISZYN, J. Screening of tropical fruit volatile compounds using solid-phase microextraction (SPME) fibers and internally cooled SPME fiber. Journal of Agricultural and Food Chemistry 54(23): 8688-8696, 2006.

CHRISTENSEN, L. P., EDELENBOS, M., & KREUTZMANN, S. Fruits and vegetables of moderate climate. In: Flavours and fragrances, Springer Berlin Heidelberg. p. 135-187), 2007.

EMBRAPA. (Embrapa Agroindústria Tropical). Cultivar Acerola BRS 366 Jaburú. 2015. http://ainfo.cnptia.embrapa.br/digital/bitstream/item/77673/1/CGL12001.pdf

FERREIRA, R. M. A.; AROUCHA, E. M. M.; SOUZA, P. A.; QUIROZ, R. F.; FILHO, F. S. T. P. Ponto de colheita da acerola visando à produção industrial de polpa. Revista Verde. Mossoró, 4(2): 13-16, 2009

FRANÇA, V. C.; NARAIN, N. Caracterização química dos frutos de três matrizes de acerola (Malpighia emarginata). Ciência e Tecnologia de Alimentos 23 (2): 157-160, 2003.

FRANCO, M. R. B. Aromas de frutas tropicais: acerola, cupuaçu, bacuri, jenipapo, umbu-cajá, aracá-boi, camu-camu, umbu e murici; Aroma e sabor de alimentos: Tema atuais. São Paulo, Editora Varela, p. 87-89, 2003.

HAWTHORNE, S.; MILLER, D.; PAWLISZYN, J.; ARTHUR, C. Solventless determination of caffeine in beverages using solid-phase microextraction with fused silica fibers. Journal of Chromatography, Amsterdam, v. 603, p. 185-191, 1992.

JANZANTTI, N. S.; FRANCO, M. R. B.; WOSIACKI, G. Efeito do processamento na composição de voláteis de suco clarificado de maçã Fuji. Cienc. Tecnol. Aliment 23: 523-528, 2003.

JUDD, W. S.; CAMPBELL, C. S.; KELLOGG, E. A. & STEVENS, P. F. Plant systematics, a phylogenetic approach. Sinauer Assoc., Inc. Publishers, Suderland, Massachusetts, USA. 1999.

NARAIN, N; ALMEIDA, J. N; GALVÃO, M, S, MADRUGA, M. S; BRITO, E.S. Compostos voláteis dos frutos maracujá (passiflora edulis forma flavicarpa) e de cajá (Spondias mombin L) obtidos pela técnica de headspace dinâmico. Ciência e Tecnologia de Alimentos, Campinas 24(2): 212-216, 2004.

NASCIMENTO, R. J. S. Composição em ácidos graxos do óleo da polpa de açaí extraído com enzimas e com hexano. Rev. Bras. Frutic., Jaboticabal – SP 30(2): 498-502, 2008.

PELUSIO, F.; NILSSON, T.; MONTANARELLA, L.; TILIO, R.; LARSEN, B.; FACCHETTI, S.; MADSEN, J. Headspace solid-phase microextraction analysis of volatile organic sulfur compounds in black and white truffle aroma. Journal of Agriculture and Food Chemistry, Washington, DC 43: 2138-2143, 1995.

Pino, J. A.; Marbot, R. Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit. Journal of Agricultural and Food Chemistry 49(12): 5880-5882, 2001.

PINTO, L. G. C. Efeito do processamento sobre o perfil sensorial e os constituintes voláteis do suco. 102 f. (Tese Mestrado) - Universidade Federal do Ceará, Fortaleza-Ceará, 2006.

ROUSEFF, R., AND PEREZ-CACHO, P.R. Citrus Flavour. In: Flavours and Fragrances. Chemistry, Bioprocessing and Sustainability; R.G Berger, Ed.; Springer-Verlag: Berlin, p. 117-134, 2007.

TAMURA, H., BOONBUMRUNG, S., YOSHIZAWA, T., AND VARANYANOND, W. The volatile constituents in the peel and pulp of a green thai mango, Khieo Sawoei cultivar (Mangifera indica L.). Food Sci. Technol. Res 7(1,): 72-77. 2001.

THOMAZINI, M.; FRANCO, M. R. B. Metodologia para análise dos constituintes voláteis do sabor. Boletim SBCTA 34 (1): 52-59, 2000.

Vendramini, A. L.; Trugo, L. C. Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity. Food Chemistry 71(2): 195-198, 2000.

YANG, C. et al. Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC–MS. Food Chem 114: 1106–1114, 2009.

Yang, X.; Peppard, T. Solid-phase microextraction for flavor analysis. Journal of Agriculture and Food Chemistry, Washington, D.C., 42: 1925-1930, 1994.




DOI: http://dx.doi.org/10.36560/932016352

Apontamentos

  • Não há apontamentos.


Apoio:
Endereço: 
Universidade Federal de Rondonópolis
Avenida dos Estudantes, 5055 - Cidade Universitária
Rondonópolis - MT, 78735-901