Analysis of volatile composition of siriguela (Spondias purpurea L.) by solid phase microextraction (SPME)

Ceva-Antunes, Patricia M.N.; Bizzo, H. R.; Silva, Alberdan S.; Carvalho, C.P.S.; Antunes, O. A. C.

doi:10.1016/j.lwt.2005.02.007

Cited by 66 publications

(60 citation statements)

References 32 publications

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“…A magnetic stirring bar was added, together with NaCl (15%), and the vial was placed in a water bath with controlled temperature and automatic stirring. The vials were equilibrated during 15 min at 40 ∘ C in a water bath (to simulate the mouth temperature during the chewing process), and after this equilibration time, a 50/30 m DVB/CAR/PDMS fiber was exposed to the sample headspace for 50 min at 40 ∘ C. This type of fiber was chosen for its high capacity of trapping fruits volatile compounds [16,17]. After sampling, desorption of the volatile compounds from the fiber coating was carried out in the injection port of the GC-MS during 3 min.…”

Section: Volatile Compoundsmentioning

confidence: 99%

Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

Cano‐Lamadrid

Lipán

Hernández

et al. 2018

Journal of Food Quality

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There is very little information available on the chemical composition and the quality attributes of the citrus species studied which are truly endangered in Spain. None of the fruits studied is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work was to fully describe the morphology, volatile composition, and sensory profile of traditional citrus fruits: sour lime (SoLi), sweet lime (SwLi), and sweet lemon (SwLe), to have the information to convince farmers and growers to cultivate these fruits again. The predominant sugar was fructose while citric acid prevails in SoLi and SwLe. Regarding volatiles compounds, monoterpenes, monoterpenoids, and esters predominated in the juices, and these three families plus sesquiterpenes in the peels. The juice of SoLi presented the highest content of esters (14.8%), SwLi juice presented similar values of both monoterpenes and monoterpenoids (46.1 and 46.0%, resp.), and SwLe juice had the highest content of monoterpenes (72.2%). The results demonstrated the high potential of these citrus materials for the agrofood industry. Therefore, it will be possible to recover these vegetal materials at risk of disappearing for potential uses by the food industry and simultaneously help maintaining the biodiversity.

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Section: Volatile Compoundsmentioning

confidence: 99%

Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

Cano‐Lamadrid

Lipán

Hernández

et al. 2018

Journal of Food Quality

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“…Therefore, they are helpful for the development of effective products for pest control [23], including pathogenic fungi [24][25][26]. Spondias purpurea L. (Family: Anacardiaceae), originating from the region of Mexico and Central America [27], is widely present in north eastern Brazil [28]. Popularly known as Seriguela or Ciruela, it is traditionally used in the treatment of anemia, diarrhea, dysentery and skin infections [29].…”

Section: Introductionmentioning

confidence: 99%

Antifungal Potential of Terpenes from Spondias Purpurea L. Leaf Extract against Moniliophthora Perniciosa that causes Witches Broom Disease of Theobroma Cacao

Pungartnik¹

2017

IJCAM

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The present in vitro study evaluates antifungal properties of Spondias purpurea plant extract against Moniliophthora perniciosa. Fractions of Ethanol Crude Extracts (CE) from S. purpurea were tested for their antifungal activity. CE inhibited mycelial growth of M. perniciosa by 60%at a dose of 10 mg/mL, while survival of broken hyphae of the fungus was inactivated by 90% at a dose of 8 mg/mL. Fractionation of CE yielded a terpene containing sub fraction (FA) with the highest fungicidal activity. FA acted as oxidant and its application induced oxidative stress in M. perniciosa that may be the responsible for the observed induced cell death. The chromatographic profile obtained with FA of S. purpurea revealed a variety of terpenes, which included Spathulenol (14.2%), Linolenic acid (8.4%), trans Caryophyllene (6.9%), and Alpha-muurolene (6.9%).This study describes for the first time effects of terpenes of S. purpurea related to induced oxidative stress in fungus. S. purpurea, therefore, may be a natural source for isolation of antifungal compounds against M. perniciosa. This characteristic may be useful in application as botanical fungicide in biological control.

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“…), the latter is a natural hybrid formed between "umbu" and "cajá". All four species cited are trees which produce fruits that are widely enjoyed and have growing commercial markets for their pulp -which is used to produce juices and ice cream (USHIKUBO; WATANABE; VIOTTO, 2007;CEVA-ANTUNES et al, 2006). The conservation of plant products both fresh and as processed material depends mostly on controlling the activity of two enzymes: peroxidase and polyphenol-oxidase.…”

Section: Introductionmentioning

confidence: 99%

Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.)

Silva¹,

Koblitz²

2010

Ciênc. Tecnol. Aliment.

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Analysis of volatile composition of siriguela (Spondias purpurea L.) by solid phase microextraction (SPME)

Cited by 66 publications

References 32 publications

Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

Antifungal Potential of Terpenes from Spondias Purpurea L. Leaf Extract against Moniliophthora Perniciosa that causes Witches Broom Disease of Theobroma Cacao

Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.)

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