Characterization and extraction of volatile compounds from pineapple (Ananas comosus L. Merril) processing residues

Barretto, Lília Calheiros de Oliveira; Moreira, Jane de Jesus da Silveira; Santos, João Antônio Belmino dos; Narain, Narendra; Santos, Raquel Anne Ribeiro dos

doi:10.1590/s0101-20612013000400007

Cited by 22 publications

(13 citation statements)

References 16 publications

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“…The essential oil from pineapple peels that was extracted through SFE method also contains the common compounds that can be found in pineapple. The presence of propanoic acid ethyl ester, benzaldehyde, 1-pentanol, 1-octanol, diethyl succinate, and furfural in the pineapple peels essential oil obtained in this study were also found in the pineapple processing residues distillate (Barretto et al 2013). Besides that, propanoic acid ethyl ester, 1-pentanol, benzaldehyde, diethyl succinate, and 2(3H)-furanone were also identified in home-made pineapple juice and commercial pineapple water (Elss et al 2005).…”

Section: Volatile Compound Analysissupporting

confidence: 62%

“…Pineapple peels were reported as the largest waste generated during the canning process with a total of 30-42% (w/w) from the total waste (Rattanapoltee and Kaewkannetra 2014). The pineapple peel and leave contain esters (35%), ketones (26%), alcohols (18%), aldehydes (9%), acids (3%), and other compounds (9%) (Barretto et al 2013). The presence of these compounds indicates that it has the potential to be extracted as an aromatic essence in the form of essential oils.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of hydro-distillation, hydro-distillation with enzyme-assisted and supercritical fluid for the extraction of essential oil from pineapple peels

et al. 2019

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Pineapple peel is a potential feedstock for the extraction of essential oil due to the presence of aromatic compounds. To extract the essential oil from pineapple peels, three different methods were applied, i.e., (1) hydro-distillation (HD); (2) hydrodistillation with enzyme-assisted (HDEA); and (3) supercritical fluid extraction (SFE). SFE had successfully produced an essential oil with the yield of 0.17% (w/w) together with 0.64% (w/w) of concrete, whereby the HD and HDEA had only produced hydrosols with the yield of 70.65% (w/w) and 80.65% (w/w), respectively. Parameters' optimization for HD (substrate to solvent ratio, temperature, and extraction duration) and HDEA (cellulase loading and incubation duration) significantly affected the hydrosol yield, but did not extract out the essential oil. This is because only SFE had successfully ruptured the oil gland after observed under the scanning electron microscope. The essential oil obtained from SFE composed of mainly propanoic acid ethyl ester (40.25%), lactic acid ethyl ester (19.35%), 2-heptanol (15.02%), propanol (8.18%), 3-hexanone (2.60%), and butanoic acid ethyl ester (1.58%). In overall, it can be concluded that the SFE had successfully extracted the essential oil as compared to the HD and HDEA methods.

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Section: Volatile Compound Analysissupporting

confidence: 62%

Section: Introductionmentioning

confidence: 99%

Comparison of hydro-distillation, hydro-distillation with enzyme-assisted and supercritical fluid for the extraction of essential oil from pineapple peels

et al. 2019

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“…Volatile compounds from pineapple processing residues (rind and fibers left behind after the juice extraction step) were extracted and 35 volatile compounds were identified. The principal compounds identified were esters (37%), alcohols (29%), aldehydes (9%), ketones (9%), and acids (6%) (Barreto and others ). This property indicates that they have potential for the production of aromatic natural essences, which could later be added to products such as pineapple juice concentrate to enhance its sensory quality (Dorta and Sogi ).…”

Section: Bioactive Compounds From Fruit and Vegetable Losses And Wastementioning

confidence: 98%

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization

Sagar

Pareek

Sharma

et al. 2018

Comp Rev Food Sci Food Safe

815

399

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Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.

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“…In the case of tropical fruits, aroma constituting of volatile components is one of the most appreciated characteristics, which determines its quality and it is particularly sensitive to compositional alterations (Ibáñez et al, 1998;Barreto et al, 2013). In addition, tropical fruits are often inexpensive, extremely rich in vitamins and can be used in a wide range of food products (Pino et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Identification of volatile compounds in cultivars barker, collinson, fortuna and geada of avocado (Persea americana, Mill.) fruit

et al. 2016

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The objective of this paper was to determine the volatile profile of four cultivars -Barker, Collinson, Fortuna and Geada of avocado (Persea americana, Mill.) fruit and to perform a detailed study on the effect of volatiles extraction conditions. The best conditions for extraction for Collinson and Fortuna cultivars were by using a mixture of pentane and ethyl ether (2:1) as solvent for 80 min, while for Barker and Geada cultivars, the solvents were hexane and pentane-ether (2:1), respectively but for a shorter extraction period of 60 min. A total number of 158 compounds were separated in all 4 avocado cultivars, among them eighty-four volatile compounds were identified. The principal volatile compounds viz. hexanal, ethyl acetate, methyl dodecanoate, 2,5-dimethyl furan, 1,3-butanediol, 2-ethylphenol, 2-butanol, α−bergamotene, β−caryophyllene, (E)-2-decenal were common in all the 4 cultivars. (E)-2-pentenal which possesses fruity aroma was found only in the cultivar Fortuna while ethyl acetate possessing fresh fruity flavor was present in higher content in Collinson cultivar. Benzaldehyde which possesses characteristic fruity and nutty odor note was present at a higher concentration (4.3%) in only Geada cultivar and in traces in Barker cultivar but it was not detected in Collinson and Fortuna cultivars.Keywords: avocado; aroma; quality; pulp; GC-MS. Practical Application:The innovative nature of this work is that we have monitored the volatile profile of 4 varieties -Barker, Collinson, Fortuna and Geada largely cultivated in the northeast region of Brazil. There is no published work as yet on volatile composition of these varieties. The work also optimizes the conditions of extraction from these cultivars so that higher numbers of volatiles are captured. The differences in volatile compounds among the four varieties could contribute for their suitable usage as fresh or processed fruit.

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Characterization and extraction of volatile compounds from pineapple (Ananas comosus L. Merril) processing residues

Cited by 22 publications

References 16 publications

Comparison of hydro-distillation, hydro-distillation with enzyme-assisted and supercritical fluid for the extraction of essential oil from pineapple peels

Comparison of hydro-distillation, hydro-distillation with enzyme-assisted and supercritical fluid for the extraction of essential oil from pineapple peels

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization

Identification of volatile compounds in cultivars barker, collinson, fortuna and geada of avocado (Persea americana, Mill.) fruit

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