Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101272 |
Resumo: | Abstract In this study, the volatile organic compounds from Spondias tuberosa fruits of 16 accessions with different origins were extracted by solid-phase microextraction in headspace mode (HS-SPME) and analyzed by gas-chromatography coupled to mass spectrometry (GC-MS). The volatile compounds present in the fruit from the 16 accessions were identified and submitted to multivariate analysis, with the main volatile compounds identified (from a total of 25) being: ethyl butanoate, α-pinene, myrcene/ethyl caproate, limonene, ocimene isomers, linalool/nonanal and p-menth-1-en-4-ol. The major chemical classes were terpenes (about 7-72%) and esters (about 14-72%). The relative chromatographic areas of the volatile compounds were used in Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), which accumulated 67.69% of the explained variance. The compounds classified as esters and terpenes were the main compounds responsible for forming distinct groups. The PC1 and PC2 enabled distinguishing the percentage of compounds responsible for grouping in the PCA quadrants and the HCA shows the grouping of these compounds. |
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Food Science and Technology (Campinas) |
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Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysisumbuheadspace extractionVOCsaromatic fruitcaatinga fruitsAbstract In this study, the volatile organic compounds from Spondias tuberosa fruits of 16 accessions with different origins were extracted by solid-phase microextraction in headspace mode (HS-SPME) and analyzed by gas-chromatography coupled to mass spectrometry (GC-MS). The volatile compounds present in the fruit from the 16 accessions were identified and submitted to multivariate analysis, with the main volatile compounds identified (from a total of 25) being: ethyl butanoate, α-pinene, myrcene/ethyl caproate, limonene, ocimene isomers, linalool/nonanal and p-menth-1-en-4-ol. The major chemical classes were terpenes (about 7-72%) and esters (about 14-72%). The relative chromatographic areas of the volatile compounds were used in Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), which accumulated 67.69% of the explained variance. The compounds classified as esters and terpenes were the main compounds responsible for forming distinct groups. The PC1 and PC2 enabled distinguishing the percentage of compounds responsible for grouping in the PCA quadrants and the HCA shows the grouping of these compounds.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101272Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.108721info:eu-repo/semantics/openAccessFERREIRA,Giovana RibeiroFIDÊNCIO,Paulo HenriqueCASTRICINI,ArianeANDRADE,Raíssa QueirozSILVÉRIO,Flaviano Oliveiraeng2022-08-04T00:00:00Zoai:scielo:S0101-20612022000101272Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis |
title |
Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis |
spellingShingle |
Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis FERREIRA,Giovana Ribeiro umbu headspace extraction VOCs aromatic fruit caatinga fruits |
title_short |
Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis |
title_full |
Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis |
title_fullStr |
Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis |
title_full_unstemmed |
Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis |
title_sort |
Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis |
author |
FERREIRA,Giovana Ribeiro |
author_facet |
FERREIRA,Giovana Ribeiro FIDÊNCIO,Paulo Henrique CASTRICINI,Ariane ANDRADE,Raíssa Queiroz SILVÉRIO,Flaviano Oliveira |
author_role |
author |
author2 |
FIDÊNCIO,Paulo Henrique CASTRICINI,Ariane ANDRADE,Raíssa Queiroz SILVÉRIO,Flaviano Oliveira |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
FERREIRA,Giovana Ribeiro FIDÊNCIO,Paulo Henrique CASTRICINI,Ariane ANDRADE,Raíssa Queiroz SILVÉRIO,Flaviano Oliveira |
dc.subject.por.fl_str_mv |
umbu headspace extraction VOCs aromatic fruit caatinga fruits |
topic |
umbu headspace extraction VOCs aromatic fruit caatinga fruits |
description |
Abstract In this study, the volatile organic compounds from Spondias tuberosa fruits of 16 accessions with different origins were extracted by solid-phase microextraction in headspace mode (HS-SPME) and analyzed by gas-chromatography coupled to mass spectrometry (GC-MS). The volatile compounds present in the fruit from the 16 accessions were identified and submitted to multivariate analysis, with the main volatile compounds identified (from a total of 25) being: ethyl butanoate, α-pinene, myrcene/ethyl caproate, limonene, ocimene isomers, linalool/nonanal and p-menth-1-en-4-ol. The major chemical classes were terpenes (about 7-72%) and esters (about 14-72%). The relative chromatographic areas of the volatile compounds were used in Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), which accumulated 67.69% of the explained variance. The compounds classified as esters and terpenes were the main compounds responsible for forming distinct groups. The PC1 and PC2 enabled distinguishing the percentage of compounds responsible for grouping in the PCA quadrants and the HCA shows the grouping of these compounds. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101272 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101272 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.108721 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126335055036416 |