41The present study aimed to identify and compare the content of tocopherols, ascorbic acid and 42 carotenoids in yellow passion fruit grown under different cultivation systems. The passion fruits were 43 obtained from two systems: an organic pesticide-free system and a conventional system. Samples from 44 both systems were obtained in 2008 from the same private property in Florianópolis, SC/Brazil. The 45 tocopherols, carotenoids, and ascorbic acid analysis were carried out using high-performance liquid 46 chromatography (HPLC). The results showed that the passion fruit grown under the organic cultivation 47 approach contained a higher content of tocopherols than those cultivated using conventional methods 48 (0.061 and 0.052 mg of tocopherols.100g -1 of fresh fruit, respectively). The major component in the 49 samples produced by both systems was γ-tocopherols, which were found at a concentration of 0.045 50 mg.100g -1 in the organic fruits and 0.042 mg.100g -1 in the conventional fruits. The amount of total 51 ascorbic acid was 2.3x10 2 and 1.9x10 2 mg.100g -1 in the samples from the organic and conventional 52 systems respectively. The quantification of individual carotenoids in both the organic and conventional 53 passion fruit was 13.99 mg.100g -1 and 25.10 mg.100g -1 respectively. The conventional passion fruit 54 contained double the content of the carotenoids present in the organic fruits. β-criptoxanthin was the 55 main carotenoid found in both fruits. 56 57

A methodology for the determination of volatile compounds in red wine using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/ mass spectrometry (GC-IT/MS) and flame ionization detector (GC -FID) was developed, validated and applied to a sample of Brazilian red wine. The optimization strategy was conducted using the Plackett-Burman design for variable selection and central composite rotational design (CCRD). The response surface methodology showed that the performance of the extraction of the volatile compounds using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber is improved with no sample dilution, the addition of 30% NaCl, applying an extraction temperature of 56°C and extraction time of 55min. The qualitative method allowed the extraction and identification of 60 volatile compounds in the sample studied, notably the classes of esters, alcohols, and fatty acids. Furthermore, the method was successfully validated for the quantification of 55 volatile compounds of importance in wines and applied to twelve samples of Merlot red wine from South of Brazil. The calculation of the odor activity value (OAV) showed the most important components of the samples aroma. Ethyl isovalerate, ethyl hexanoate, 1-hexanol, octanoic acid and ethyl cinnamate had the greatest contribution to the aroma of the wines analyzed, which is predominantly fruity with the presence of herbal and fatty odors.

The objective of this study has been to evaluate the stability of alpha-, (gamma+beta)-, and delta-tocopherols in rice bran oil chemically refined submitted to heating in a heater without air circulation and shielded from light, at temperatures of 100 degrees C and 180 degrees C. The collection of samples took place after 48, 96, 144, 192, 240, 336, and 432 h of heating and were stored in amber-colored flasks and frozen (-18 degrees C). The analyses of tocopherols took place in accordance with the method by Chen and Bergman (2005), with slight modifications, utilizing a system of high efficiency system of liquid chromatography. It was observed that the alpha-tocopherol is present at higher concentration in rice bran oil (328.4 mg/kg), followed by (gamma+beta)-tocopherol (99.1 mg/kg), and delta-tocopherol (7.7 mg/kg). The alpha-tocopherol in rice bran oil submitted to 100 degrees C showed a reduction of 28.65% at the end of 432 h of heating whereas when submitted to 180 degrees C temperature; its reduction was of 100% at the end of 240 h of heating. The contents of (gamma+beta)- and delta-tocopherol in rice bran oil at the end of 432 h of heating at 100 degrees C was of 79.9 and 6.4 mg/100 g, respectively.

Chili peppers are widely utilized in the world as savory food additives due the pungency induced by the capsaicinoids. Also, these compounds have functional properties as antimutagenic, antitumoral, antioxidant and analgesic. These characteristics increase the interest in this compound class, hence the capsaicinoid analysis must be reproducible and accurate. This study aimed to develop and validate a fast, efficient and reproducible method to analyze capsaicinoids in Brazilian Capsicum chinense fruits. The extracts were obtained after an optimization step that indicated the condition 100% of methanol and 10min on ultrasound assisted extraction. The analyses were carried out in an ultra high performance liquid chromatographic system with detection by a photo diode array and mass spectrometer. The analytical method developed permits the separation of 8 capsaicinoids in 4min of time analysis expending only 2mL of solvent as mobile phase. The validation parameters evaluated for the method show the effectiveness and satisfactory performance to answer the analytical needs of this research area, presenting low values to relative standard deviation in repeatability and reproducibility and recoveries ranged from 88 to 112% for capsaicin and 89 to 109% for dihydrocapsaicin. In the extracts from different accessions of C. chinense fruits analyzed, the contents of capsaicin and dihydrocapsaicin were in the range of 156-1442μgg and 26-478μgg of fresh fruit, respectively, showing the large application of this method for quantification of the two major capsaicinoids in fast routine analysis and may be used to determine the concentrations of other minor capsaicinoids once appropriate standards are available.

No abstract