Isolation of Volatiles Compounds in Banana by HS-SPME: Optimization for the Whole Fruit and Pulp

Banana (Musa sp.) ranks fourth in term of worldwide fruit production, and has economical and nutritional key values. The Cavendish cultivars correspond to more than 90% of the production of dessert banana while cooking cultivars are widely consumed locally around the banana belt production area. Many plants, if not all, produce Volatile Organic Compounds (VOCs) as a means of communication with their environment. Although flower and fruit VOCs have been studied for banana, the VOCs produced by the plant have never been identified despite their importance in plant health and development. A volatile collection methodology was optimized to improve the sensitivity and reproducibility of VOCs analysis from banana plants. We have identified 11 VOCs for the Cavendish, mainly (E,E)-α-farnesene (87.90 ± 11.28 ng/μl), methyl salicylate (33.82 ± 14.29) and 6-methyl-5-hepten-2-one (29.60 ± 11.66), and 14 VOCs for the Pacific Plantain cultivar, mainly (Z,E)-α-farnesene (799.64 ± 503.15), (E,E)-α-farnesene (571.24 ± 381.70) and (E) β ocimene (241.76 ± 158.49). This exploratory study paves the way for an in-depth characterisation of VOCs emitted by Musa plants.

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“…Even if the VOCs emitted by banana fruits and flowers were characterized by Facundo et al 10. and Bestmann et al 11.…”

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confidence: 99%

First Characterisation of Volatile Organic Compounds Emitted by Banana Plants

Berhal

Clerck

Fauconnier

et al. 2017

Sci Rep

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“…Penambahan albumen telur (putih telur) dan dekstrin diduga menurunkan aroma pisang matang, sehingga kurang disukai oleh panelis. Menurut Facundo et al, (2013) aroma dan flavor merupakan faktor utama buah pisang banyak dikonsumsi. Secara kimia, aroma dan flavor pada pisang disebabkan oleh adanya komponen volatil yang diterima receptor alfactory.…”

Section: Sifat Organoleptikunclassified

Pengaruh Penambahan Dekstrin dan Albumen Telur (Putih Telur) Terhadap Mutu Tepung Pisang Matang

2016

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Tepung pisang matang memiliki kelemahan yaitu sifat fisik yang kurang baik. Penelitian ini bertujuan untuk mengetahui apakah dekstrin dan albumen telur (putih telur) dapat memperbaiki sifat fisik serta meningkatkan nilai gizi dan penerimaan tepung pisang matang. Rancangan penelitian yang digunakan adalah rancangan acak lengkap dengan 3 perlakuan yaitu pembuatan tepung pisang matang kontrol (tanpa perlakuan), dengan penambahan dekstrin, dan dengan penambahan albumen telur (putih telur). Analisis yang dilakukan terhadap produk adalah analisis kimia (kadar air, lemak, protein, abu dan serat kasar, pH, dan TPT) dan sifat fisik (rendemen, derajat putih, water holding capacity), serta analisis sensori. Hasil menunjukkan bahwa penambahan buih albumen telur (putih telur) meningkatkan kadar protein (10,40%) dan kadar abu (2,97%) tepung pisang matang, serta meningkatkan nilai pH (4,97), dan WHC pada o o suhu 40 C (0,85) dan WHC pada suhu 80 C (1,81). Penambahan dekstrin meningkatkan o kandungan karbohidrat (87,07%) dan TPT (6,37 briks). Tepung pisang matang tanpa perlakuan menghasilkan tepung pisang dengan kadar air dan kadar lemak tertinggi yaitu 9,08% dan 0,34%, serta rendemen, derajat putih dan skor peneriman sensori tertinggi yaitu 18,42%; 26,24%; dan 4,93. Penambahan dekstrin dan buih albumen telur (putih telur) meningkatkan nilai gizi dari segi kandungan protein, abu, dan lemak tepung pisang matang dan juga nilai pH, TPT, dan WHC, namun tidak meningkatkan rendemen dan derajat putih serta penerimaan sensori tepung pisang matang.

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“…The SPME optimization studies in general have used only the number of peaks and the total area of the chromatogram as criteria for the performance evaluation of the extraction system, without worrying if the extract represents the characteristic aroma of the food to be analyzed (Pereira et al 2011;Bogusz Junior et al 2011;Facundo et al 2013). Flavor chemists know that some compounds in a food do not necessarily contribute to the formation of its characteristic aroma, presenting low aroma intensity or no aroma at all (Kamadia et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Optimization of headspace solid phase micro-extraction of volatile compounds from papaya fruit assisted by GC–olfactometry

et al. 2017

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Optimization of the extraction conditions to investigate the volatile composition of papaya fruit involving headspace solid phase micro-extraction was carried out using multivariate strategies such as factorial design and response surface methodology. The performance of different combinations of time for reaching the equilibrium in the headspace and time for maximum extraction of volatiles was evaluated by GC-olfactometry of the extract (intensity of papaya characteristic aroma), number of peaks and total area in the chromatogram. Thirty-two compounds were identified by GC-MS under the optimized extraction conditions, the majority of which were aldehydes, both in number of compounds and area. Major compounds were δ-octalactone, β-citral, benzaldehyde, heptanal, benzyl isothiocyanate, isoamyl acetate, γ-octalactone, (E)-linalool oxide and benzyl alcohol. Seven aldehydes and two other compounds are reported for the first time in papaya's volatile profile.

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Isolation of Volatiles Compounds in Banana by HS-SPME: Optimization for the Whole Fruit and Pulp

Cited by 18 publications

References 9 publications

First Characterisation of Volatile Organic Compounds Emitted by Banana Plants

First Characterisation of Volatile Organic Compounds Emitted by Banana Plants

Pengaruh Penambahan Dekstrin dan Albumen Telur (Putih Telur) Terhadap Mutu Tepung Pisang Matang

Optimization of headspace solid phase micro-extraction of volatile compounds from papaya fruit assisted by GC–olfactometry

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