Compostos voláteis e parâmetros de qualidade de diferentes genótipos de frutos de Butia odorata
Autor(a) principal: | |
---|---|
Data de Publicação: | 2012 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5718 |
Resumo: | The Butia odorata has received special attention from the scientific community because of their nutritional and functional properties that have been revealed, in addition to its rightdown sensory characteristics. The aim of this study was to characterize different genotypes from Butia odorata fruit collected in Santa Maria - RS (SM) and Santa Rosa - RS (SR) regions during three consecutive harvests in relation to various physical and chemical properties. Many analyses were performed like: biometric, color and quality parameters, fatty acid composition in the Butia pulp. An HS-SPME method was developed for the isolation and subsequent quantification (GC-FID) and identification (GC/MS) of volatile compounds (VCs). The biometric parameters results showed pulp yields between 40.38 and 73.91%. The color of the pulp ranged between yellow and orange shades. TSS ranged between 12.39 and 15.50 °Brix, acidity between 0.69 and 2.26 g% citric acid and pH between 3.17 and 3.95. The fruit had humidity between 78.04 and 85.85 g%; ashes between 0.47 and 0.77 g%; protein between 0.57 and 0.93 g%, crude fiber between 0.84 and 4.02 g%; lipid between 0.12 and 2.27 g%. The fatty acids such as palmitic acid, linoleic and linolenic acids were found in abundance. It was possible to observe the partial discrimination between the two regions in the PCA using the physico-chemical variables. The samples from SR characterized by high scores for lipids and palmitic acid, while SM samples showed a higher humidity and TSS. The method employed use DVB/CAR/PDMS fiber for the VCs extraction of the centrifuged Butia pulp , added with 30% NaCl, and maintaining the system at a temperature of 35 °C for 45 minutes, under stirring. The volatile fraction was analyzed in GC and were identified 77 compounds among acids (5), alcohols (14), aldehydes (9), ketones (12), lactones (3), terpenes (2) and esters (34). The ethyl hexanoate compound was the major compound in almost samples. The PCA from VCs enabled to realize grouping of samples into two groups according to region of origin. The fruits from Santa Maria showed a high content of esters and the fruits from Santa Rosa had higher concentrations of alcohols and aldehydes. An exploratory analysis of the variables of physico-chemical composition and volatile of the samples was observed using PCA. In the graphs analysis also realized a partial separation of samples according to their region: the samples SM2-10 and RS1-11 distanced themselves from the other and it indicates greater particularity in their chemical compositions. Therefore the fruits (Butia odorata) showed great variability in biometric characteristics, physico-chemical and volatile profiles according to region of origin. It indicates a strong influence of soil and climatic factors. In this study, the nutritional characteristics and high yield pulp of some Butia fruits demonstrated the high potential for fresh consumption or for the manufacture of processed products |
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2012-11-132012-11-132012-02-27FERRÃO, Tassiane dos Santos. Volatile compounds and quality parameters from different genotypes of Butia odorata. 2012. 92 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.http://repositorio.ufsm.br/handle/1/5718The Butia odorata has received special attention from the scientific community because of their nutritional and functional properties that have been revealed, in addition to its rightdown sensory characteristics. The aim of this study was to characterize different genotypes from Butia odorata fruit collected in Santa Maria - RS (SM) and Santa Rosa - RS (SR) regions during three consecutive harvests in relation to various physical and chemical properties. Many analyses were performed like: biometric, color and quality parameters, fatty acid composition in the Butia pulp. An HS-SPME method was developed for the isolation and subsequent quantification (GC-FID) and identification (GC/MS) of volatile compounds (VCs). The biometric parameters results showed pulp yields between 40.38 and 73.91%. The color of the pulp ranged between yellow and orange shades. TSS ranged between 12.39 and 15.50 °Brix, acidity between 0.69 and 2.26 g% citric acid and pH between 3.17 and 3.95. The fruit had humidity between 78.04 and 85.85 g%; ashes between 0.47 and 0.77 g%; protein between 0.57 and 0.93 g%, crude fiber between 0.84 and 4.02 g%; lipid between 0.12 and 2.27 g%. The fatty acids such as palmitic acid, linoleic and linolenic acids were found in abundance. It was possible to observe the partial discrimination between the two regions in the PCA using the physico-chemical variables. The samples from SR characterized by high scores for lipids and palmitic acid, while SM samples showed a higher humidity and TSS. The method employed use DVB/CAR/PDMS fiber for the VCs extraction of the centrifuged Butia pulp , added with 30% NaCl, and maintaining the system at a temperature of 35 °C for 45 minutes, under stirring. The volatile fraction was analyzed in GC and were identified 77 compounds among acids (5), alcohols (14), aldehydes (9), ketones (12), lactones (3), terpenes (2) and esters (34). The ethyl hexanoate compound was the major compound in almost samples. The PCA from VCs enabled to realize grouping of samples into two groups according to region of origin. The fruits from Santa Maria showed a high content of esters and the fruits from Santa Rosa had higher concentrations of alcohols and aldehydes. An exploratory analysis of the variables of physico-chemical composition and volatile of the samples was observed using PCA. In the graphs analysis also realized a partial separation of samples according to their region: the samples SM2-10 and RS1-11 distanced themselves from the other and it indicates greater particularity in their chemical compositions. Therefore the fruits (Butia odorata) showed great variability in biometric characteristics, physico-chemical and volatile profiles according to region of origin. It indicates a strong influence of soil and climatic factors. In this study, the nutritional characteristics and high yield pulp of some Butia fruits demonstrated the high potential for fresh consumption or for the manufacture of processed productsO butiá (Butia odorata) tem recebido especial atenção da comunidade científica, em virtude de suas propriedades nutritivas e funcionais que estão sendo reveladas, além das suas características sensoriais peculiares, ainda pouco exploradas. Desta forma, o objetivo do presente trabalho foi caracterizar diferentes genótipos de frutos de butiazeiros coletados nas regiões de Santa Maria RS (SM) e Santa Rosa RS (SR) em três safras consecutivas, quanto as diversas propriedades físicoquímicas. Foram realizadas análises biométricas, de cor, dos parâmetros de qualidade, composição centesimal e ácidos graxos da polpa do butiá, além do desenvolvimento de método de isolamento por SPME com posterior quantificação (GC-FID) e identificação (GC/MS) dos compostos voláteis (CVs). Os resultados dos parâmetros biométricos revelaram rendimentos de polpa, entre 40,38 e 73,91%. A cor da polpa oscilou em tons de amarelo e laranja. Os SST variaram entre 12,39 e 15,50 °Brix, a acidez entre 0,69 e 2,26 g% em ácido cítrico e o pH entre 3,17 e 3,95. As frutas apresentaram umidade entre 78,04 e 85,85 g%; cinzas entre 0,47 e 0,77 g%, proteína entre 0,57 e 0,93 g%, fibra bruta entre 0,84 e 4,02 g% e lipídios de 0,12 a 2,27 g%. Os ácidos graxos encontrados em maior abundância foram o ácido palmítico, linoléico e linolênico. Na Análise dos Componentes Principais (PCA) empregando as variáveis físico-químicas observou-se a discriminação parcial entre as duas regiões, sendo as amostras da região de SR caracterizadas por elevados escores para lipídios e ácido palmítico, enquanto que as da região de SM apresentaram, em geral, maior umidade e teor de SST. O método desenvolvido emprega o uso da fibra DVB/CAR/PDMS para a extração dos CVs da polpa de butiá centrifugada, adicionada de 30% de NaCl, e mantendo o sistema a uma temperatura de 35 ºC por 45 minutos, sob agitação. A fração volátil foi analisada em GC e nela identificados 77 compostos entre ácidos (5), alcoóis (14), aldeídos (9), cetonas (12), lactonas (3), terpenos (2) e, principalmente, ésteres (34). Entre estes se destacou o hexanoato de etila como composto majoritário. A PCA dos CVs possibilitou ver o agrupamento das amostras em dois grupos conforme a região de origem, onde, em geral, os butiás de Santa Maria apresentaram elevado teor de ésteres, enquanto os de Santa Rosa obtiveram maiores concentrações de alcoóis e aldeídos. Uma análise exploratória entre as variáveis de composição físico-química e volátil das amostras estudadas foram observadas através de uma PCA. Na visualização dos gráficos notou-se também uma parcial separação das amostras quanto à região de origem, sendo que as amostras SM2-10 e SR1-11 distanciaram-se das demais, indicando maior particularidade em suas composições químicas. Sendo assim, os butiás apresentaram grande variabilidade em suas características biométricas, físicoquímicas e nos perfis voláteis em função da região de origem e safra e, portanto, apresentou forte influência de fatores edafoclimáticos. Sobretudo, as características nutricionais e o alto rendimento de polpa de alguns frutos de butiás evidenciaram, neste estudo, o alto potencial para consumo in natura ou mesmo para a fabricação de produtos processados.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosFrutas nativasComposição centesimalÁcidos graxosSPMEGC-FIDGC/MSNative fruitsProximate compositionFatty acidsSPMECNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCompostos voláteis e parâmetros de qualidade de diferentes genótipos de frutos de Butia odorataVolatile compounds and quality parameters from different genotypes of Butia odoratainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisWagner, Rogerhttp://lattes.cnpq.br/4780821244553957Sautter, Cláudia Kaehlerhttp://lattes.cnpq.br/9384438325422405Barin, Juliano Smaniotohttp://lattes.cnpq.br/7545847424095994Prestes, Osmar Damianhttp://lattes.cnpq.br/9632234955509028http://lattes.cnpq.br/3758604992484919Ferrão, Tassiane dos Santos50070000000640030030050050030097d863bb-f506-4732-abde-1f459447c56665281da2-34a4-4e9e-bb29-8fa58037ee3bd7dd7f6d-a652-43dd-a460-5f651361f27591851857-1b47-4140-8705-5c9a23daaf4d1ec219a5-0a21-4a40-9d62-e5c51ff4b72cinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALFERRAO, TASSIANE DOS SANTOS.pdfapplication/pdf1989032http://repositorio.ufsm.br/bitstream/1/5718/1/FERRAO%2c%20TASSIANE%20DOS%20SANTOS.pdf95a58218d9c1421a85fe0c1686812130MD51TEXTFERRAO, TASSIANE DOS SANTOS.pdf.txtFERRAO, TASSIANE DOS SANTOS.pdf.txtExtracted texttext/plain169764http://repositorio.ufsm.br/bitstream/1/5718/2/FERRAO%2c%20TASSIANE%20DOS%20SANTOS.pdf.txt8cb0c75330b489cd63bab77512954c9eMD52THUMBNAILFERRAO, TASSIANE DOS SANTOS.pdf.jpgFERRAO, TASSIANE DOS SANTOS.pdf.jpgIM Thumbnailimage/jpeg5291http://repositorio.ufsm.br/bitstream/1/5718/3/FERRAO%2c%20TASSIANE%20DOS%20SANTOS.pdf.jpgc386e229afdb89b83357a6f216b3afc2MD531/57182023-05-26 08:34:18.884oai:repositorio.ufsm.br:1/5718Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2023-05-26T11:34:18Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Compostos voláteis e parâmetros de qualidade de diferentes genótipos de frutos de Butia odorata |
dc.title.alternative.eng.fl_str_mv |
Volatile compounds and quality parameters from different genotypes of Butia odorata |
title |
Compostos voláteis e parâmetros de qualidade de diferentes genótipos de frutos de Butia odorata |
spellingShingle |
Compostos voláteis e parâmetros de qualidade de diferentes genótipos de frutos de Butia odorata Ferrão, Tassiane dos Santos Frutas nativas Composição centesimal Ácidos graxos SPME GC-FID GC/MS Native fruits Proximate composition Fatty acids SPME CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Compostos voláteis e parâmetros de qualidade de diferentes genótipos de frutos de Butia odorata |
title_full |
Compostos voláteis e parâmetros de qualidade de diferentes genótipos de frutos de Butia odorata |
title_fullStr |
Compostos voláteis e parâmetros de qualidade de diferentes genótipos de frutos de Butia odorata |
title_full_unstemmed |
Compostos voláteis e parâmetros de qualidade de diferentes genótipos de frutos de Butia odorata |
title_sort |
Compostos voláteis e parâmetros de qualidade de diferentes genótipos de frutos de Butia odorata |
author |
Ferrão, Tassiane dos Santos |
author_facet |
Ferrão, Tassiane dos Santos |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Wagner, Roger |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/4780821244553957 |
dc.contributor.referee1.fl_str_mv |
Sautter, Cláudia Kaehler |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/9384438325422405 |
dc.contributor.referee2.fl_str_mv |
Barin, Juliano Smanioto |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/7545847424095994 |
dc.contributor.referee3.fl_str_mv |
Prestes, Osmar Damian |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/9632234955509028 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3758604992484919 |
dc.contributor.author.fl_str_mv |
Ferrão, Tassiane dos Santos |
contributor_str_mv |
Wagner, Roger Sautter, Cláudia Kaehler Barin, Juliano Smanioto Prestes, Osmar Damian |
dc.subject.por.fl_str_mv |
Frutas nativas Composição centesimal Ácidos graxos SPME GC-FID GC/MS |
topic |
Frutas nativas Composição centesimal Ácidos graxos SPME GC-FID GC/MS Native fruits Proximate composition Fatty acids SPME CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Native fruits Proximate composition Fatty acids SPME |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The Butia odorata has received special attention from the scientific community because of their nutritional and functional properties that have been revealed, in addition to its rightdown sensory characteristics. The aim of this study was to characterize different genotypes from Butia odorata fruit collected in Santa Maria - RS (SM) and Santa Rosa - RS (SR) regions during three consecutive harvests in relation to various physical and chemical properties. Many analyses were performed like: biometric, color and quality parameters, fatty acid composition in the Butia pulp. An HS-SPME method was developed for the isolation and subsequent quantification (GC-FID) and identification (GC/MS) of volatile compounds (VCs). The biometric parameters results showed pulp yields between 40.38 and 73.91%. The color of the pulp ranged between yellow and orange shades. TSS ranged between 12.39 and 15.50 °Brix, acidity between 0.69 and 2.26 g% citric acid and pH between 3.17 and 3.95. The fruit had humidity between 78.04 and 85.85 g%; ashes between 0.47 and 0.77 g%; protein between 0.57 and 0.93 g%, crude fiber between 0.84 and 4.02 g%; lipid between 0.12 and 2.27 g%. The fatty acids such as palmitic acid, linoleic and linolenic acids were found in abundance. It was possible to observe the partial discrimination between the two regions in the PCA using the physico-chemical variables. The samples from SR characterized by high scores for lipids and palmitic acid, while SM samples showed a higher humidity and TSS. The method employed use DVB/CAR/PDMS fiber for the VCs extraction of the centrifuged Butia pulp , added with 30% NaCl, and maintaining the system at a temperature of 35 °C for 45 minutes, under stirring. The volatile fraction was analyzed in GC and were identified 77 compounds among acids (5), alcohols (14), aldehydes (9), ketones (12), lactones (3), terpenes (2) and esters (34). The ethyl hexanoate compound was the major compound in almost samples. The PCA from VCs enabled to realize grouping of samples into two groups according to region of origin. The fruits from Santa Maria showed a high content of esters and the fruits from Santa Rosa had higher concentrations of alcohols and aldehydes. An exploratory analysis of the variables of physico-chemical composition and volatile of the samples was observed using PCA. In the graphs analysis also realized a partial separation of samples according to their region: the samples SM2-10 and RS1-11 distanced themselves from the other and it indicates greater particularity in their chemical compositions. Therefore the fruits (Butia odorata) showed great variability in biometric characteristics, physico-chemical and volatile profiles according to region of origin. It indicates a strong influence of soil and climatic factors. In this study, the nutritional characteristics and high yield pulp of some Butia fruits demonstrated the high potential for fresh consumption or for the manufacture of processed products |
publishDate |
2012 |
dc.date.accessioned.fl_str_mv |
2012-11-13 |
dc.date.available.fl_str_mv |
2012-11-13 |
dc.date.issued.fl_str_mv |
2012-02-27 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
FERRÃO, Tassiane dos Santos. Volatile compounds and quality parameters from different genotypes of Butia odorata. 2012. 92 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5718 |
identifier_str_mv |
FERRÃO, Tassiane dos Santos. Volatile compounds and quality parameters from different genotypes of Butia odorata. 2012. 92 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
url |
http://repositorio.ufsm.br/handle/1/5718 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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500700000006 |
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400 300 300 500 500 300 |
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openAccess |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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