Volatile compounds profile of fresh-cut peki fruit stored under different temperatures

Damiani, Clarissa; Boas, Eduardo Valério de Barros Vilas; Ferri, Pedro Henrique; Pinto, Daniella Moreira; Rodrigues, Luiz José

doi:10.1590/s0101-20612009000200032

Cited by 17 publications

(18 citation statements)

References 8 publications

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“…Ao final de cada processo, os óleos essenciais foram recolhidos com 0,3 mL de hexano, secos com Na 2 SO 4 anidro e armazenados a -18 °C até o momento das análises, conforme descrito por Damiani et al (2009).…”

Section: Análise Química Dos óLeos Essenciais Da Polpa De Pequiunclassified

“…Os principais constituintes identificados foram o hexanoato de etila (valor médio= 55,92 ± 25,10%), (E)-β-ocimeno (17,65 ± 11,88%) e octanoato de etila (4,79 ± 5,07%). Em outros estudos com frutos de pequizeiros, o hexanoato de etila e o octanoato de etila também foram os componentes majoritários (52,9% e 4,6%, respectivamente) e descritos como os constituintes de impacto no aroma do pequi (DAMIANI et al, 2009;MAIA et al, 2008). Entretanto, diversos constituintes voláteis podem influenciar no aroma do pequi, inclusive aqueles que não estejam em concentrações mais elevadas.…”

Section: Perfil Químico Dos óLeos Essenciaisunclassified

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Características físicas, composição químico-nutricional e dos óleos essenciais da polpa de Caryocar brasiliense nativo do estado de Mato Grosso

et al. 2013

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RESUMO -O fruto do pequizeiro (Caryocar brasiliense Camb.) apresenta considerável variabilidade em suas características físicas e químicas, segundo a região de origem, e pesquisas com frutos procedentes do Estado de Mato Grosso são escassas na literatura. Neste estudo, foram analisadas as características físicas, a composição químico-nutricional e os constituintes voláteis da polpa de pequi coletado em diferentes locais do Estado de Mato Grosso. Os frutos foram analisados quanto à cor (L*, a*, b*, h° e C*), à massa e ao rendimento do mesocarpo externo, pirênios e polpa. Foram determinados a composição centesimal, os teores de carotenoides totais, o perfil de ácidos graxos e de constituintes voláteis da polpa, e analisada a composição físico-química do solo dos locais de coleta.. Constatou-se que o fruto é composto por 80-85% de mesocarpo externo, 11-15% de pirênios e 4-7% de polpa, que é rica em lipídios (46-51g 100g -1 ), carotenoides totais (15-27mg 100g -1 ) -que foram associados à tonalidade e à intensidade da cor (h° e C*) da polpa -e fibra alimentar (8-15g 100g -1 ). Os principais constituintes voláteis da polpa de pequi foram o hexanoato de etila, (E)-β-ocimeno e octanoato de etila. O isobutirato de alila, 3-hexanol, 4-metil-2-pentanol, mirceno, (Z)-di-hidroapofarnesol, β-eudesmol e (E-E) geranilalinalool foram descritos pela primeira vez nos óleos essenciais da polpa de C. brasiliense. Grande parte da variância total dos voláteis foi explicada pelo conjunto de variáveis do solo, destacando-se o silte, o P e o Mg 2+ . Termos para indexação: Pequi, composição centesimal, carotenoides, ácidos graxos, substâncias voláteis. PHYSICAL CHARACTERISTICS, CHEMICAL-NUTRITIONAL COMPOSITION AND ESSENTIAL OILS OF Caryocar brasiliense NATIVE FROM THE STATE OF MATO GROSSOABSTRACT -The fruit of pequi tree (Caryocar brasiliense Camb.) presents a considerable variability in both physical and chemical characteristics, according to the sampling region, and research with fruits collected in the state of Mato Grosso are scarce in the literature. In this study, it was analyzed the physical characteristics, the chemical-nutritional composition, and the volatile compounds of pequi pulp, collected from different places of the state of Mato Grosso. The fruits were analyzed according to color (L*, a*, b*, h° and C*), mass and external mesocarp, seed (pyrenes) and pulp yield. The proximate composition, total carotenoid content, fatty acids profile and volatile compounds of the pulp were determined, and the physicochemical composition of the soil was also analyzed. It was found that the fruit is composed by 80-85% of external mesocarp, 11-15% of pyrenes and 4-7% of pulp, that is rich in lipids (46-51g 100g -1 ), total carotenoids (15-27mg 100g -1 ) -which were related to the color tonality and intensity (h° and C*) of the pulp -and dietary fiber (8-15g 100g -1 ). The main volatile compounds of pequi pulp were ethyl hexanoate, (E)-β-ocimene and ethyl octanoate. The allyl isobutyrate, 3-hexanol, 4-methyl-2-pentanol, myrcene, (Z)-dihydroa...

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Section: Análise Química Dos óLeos Essenciais Da Polpa De Pequiunclassified

Section: Perfil Químico Dos óLeos Essenciaisunclassified

Características físicas, composição químico-nutricional e dos óleos essenciais da polpa de Caryocar brasiliense nativo do estado de Mato Grosso

et al. 2013

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“…A total of 77 volatile compounds were obtained, including 35 esters, 11 hydrocarbons, 11 terpenoids, three ketones, three lactones, and four alcohols (Table 2). Only twenty one of these compounds have been previously identified in the pequi by other authors (PASSOS et al, 2002;MAIA;ANDRADE;SILVA, 2008;DAMIANI et al, 2009) using extraction techniques other than HS-SPME.…”

Section: Resultsmentioning

confidence: 99%

“…Previously, all studies on the volatile composition of Caryocar brasiliense Camb. investigated the essential oils from the seeds and leaves (PASSOS et al, 2002) and the fruit pulp (MAIA; ANDRADE; SILVA, 2008;DAMIANI et al, 2009) using extraction techniques other than headspace-solid-phase microextraction (HS-SPME). HS-SPME has been used in combination with gas chromatography-mass spectrometry (GC-MS), and it has been successfully applied in the analysis of organic volatile and semi volatile compounds from food samples.…”

Section: Gas Chromatography-mass Spectrometry (Gc-ms) Analysismentioning

confidence: 99%

Characterization and classification of pequi trees (Caryocar brasiliense Camb.) based on the profile of volatile constituents using headspace solid-phase microextraction - gas chromatography - mass spectrometry and multivariate analysis

Belo¹,

Augusti²,

Lopes³

et al. 2013

Ciênc. Tecnol. Aliment.

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“…However, it is known that only a fraction of the volatile compounds is directly involved in the quality of the aroma and flavor of the fruits presenting different odoriferous impacts (Wang et al, 2009;Damiani et al, 2009;Souza Galvão, Narain, Santos, & Nunes, 2011). There is a great diversity of fruits that have not yet been explored for volatile compounds, such as pumpkin.…”

Section: Introductionmentioning

confidence: 99%

Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)

Santos¹,

Simão²,

Almeida³

et al. 2017

JAS

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Pumpkins have richness of nutrients and in puree form may contribute to their greater appreciation in the vegetable processing industry. However, studies are necessary for its processing, since it is part of the group of risk of microbial contamination (pH > 4.5). Thus, this work aimed to study the pumpkin puree processing by heat treatment in autoclave wherein the product was subjected to sterilization by autoclaving at 121 °C to check their microbial load and physicochemical characteristics and to identify the volatile compounds of headspace in stand up pouch packaging. The heat treatment in autoclave for 10, 20 and 30 minutes was effective in eliminating microbial load of the sample (< 1.0 × 10 1 ) and also induced the decrease of pH and increase of titratable acidity (TA), total soluble solids (TSS) and total carotenoids. The compounds identified in the headspace after autoclaving were alcohols, aldehydes, alkenes, ketones, esters, ethers and terpenes, many of them aromatic compounds that characterize pumpkin and carotenoid degradation products and acids that justify physicochemical changes after processing.

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Volatile compounds profile of fresh-cut peki fruit stored under different temperatures

Cited by 17 publications

References 8 publications

Características físicas, composição químico-nutricional e dos óleos essenciais da polpa de Caryocar brasiliense nativo do estado de Mato Grosso

Características físicas, composição químico-nutricional e dos óleos essenciais da polpa de Caryocar brasiliense nativo do estado de Mato Grosso

Characterization and classification of pequi trees (Caryocar brasiliense Camb.) based on the profile of volatile constituents using headspace solid-phase microextraction - gas chromatography - mass spectrometry and multivariate analysis

Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)

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