Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp

Detalhes bibliográficos
Autor(a) principal: Macoris, Mariana Serrao [UNESP]
Data de Publicação: 2011
Outros Autores: Janzantti, Natalia Soares [UNESP], Garruti, Deborah dos Santos, Monteiro, Magali [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/S0101-20612011000200023
http://hdl.handle.net/11449/7176
Resumo: The volatile compositions from organic and conventional passion fruit pulps produced in Brazil were investigated. The pulps were also physicochemically characterized. The volatile compounds from the headspace of the passion fruit pulp were stripped to a Porapak Q trap for 2 hours; they were eluted with 300 mu L of dichloromethane, separated by gas chromatography/flame ionisation detection and identified through gas chromatography/mass spectrometry. Both pulps conformed to the requirements of the Brazilian legislation, indicating they were suitable to be industrialized and consumed. A total of 77 compounds were detected in the headspace of the passion fruit pulps - 60 of which were identified, comprising 91% of the total chromatogram area. The major compounds were the following: ethyl butanoate, 52% and 57% of the total relative area of the chromatogram for the organic and conventional passion fruit pulps, respectively; ethyl hexanoate, 22% and 9%, respectively; and hexyl butanoate, 2% and 5%, respectively. The aroma of the organic passion fruit pulp is mainly related to the following volatile compounds: ethyl hexanoate, methyl hexanoate, beta-myrcene and D-limonene. The conventional passion fruit pulp presented methyl butanoate, butyl acetate, hexanal, 1-butanol, butyl butanoate, trans-3-hexenyl acetate, cis-3-hexen-1-ol, butyl hexanoate, hexyl butanoate, 3-hexenyl butanoate and 3-hexenyl hexanoate as the main volatile compounds for aroma.
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spelling Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulpCompostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencionalorganic passion fruitaromaflavor chemistryfruit pulpgas chromatography/mass spectrometryThe volatile compositions from organic and conventional passion fruit pulps produced in Brazil were investigated. The pulps were also physicochemically characterized. The volatile compounds from the headspace of the passion fruit pulp were stripped to a Porapak Q trap for 2 hours; they were eluted with 300 mu L of dichloromethane, separated by gas chromatography/flame ionisation detection and identified through gas chromatography/mass spectrometry. Both pulps conformed to the requirements of the Brazilian legislation, indicating they were suitable to be industrialized and consumed. A total of 77 compounds were detected in the headspace of the passion fruit pulps - 60 of which were identified, comprising 91% of the total chromatogram area. The major compounds were the following: ethyl butanoate, 52% and 57% of the total relative area of the chromatogram for the organic and conventional passion fruit pulps, respectively; ethyl hexanoate, 22% and 9%, respectively; and hexyl butanoate, 2% and 5%, respectively. The aroma of the organic passion fruit pulp is mainly related to the following volatile compounds: ethyl hexanoate, methyl hexanoate, beta-myrcene and D-limonene. The conventional passion fruit pulp presented methyl butanoate, butyl acetate, hexanal, 1-butanol, butyl butanoate, trans-3-hexenyl acetate, cis-3-hexen-1-ol, butyl hexanoate, hexyl butanoate, 3-hexenyl butanoate and 3-hexenyl hexanoate as the main volatile compounds for aroma.A composição de voláteis das polpas de maracujá orgânico e convencional produzido no Brasil foi estudada. As polpas também foram caracterizadas físico-quimicamente. Os compostos voláteis do headspace da polpa de maracujá foram capturados em Porapak Q por 2 horas, aluídos do polímero com 300 µL de diclorometano, separados por cromatografia gasosa/ionização de chama e identificados por cromatografia gasosa/espectrometria de massas. Ambas as polpas estavam de acordo com as exigências da legislação brasileira, indicando que estavam adequadas para a industrialização e consumo. Um total de 77 compostos foi detectado no headspace das polpas de maracujá, dos quais, 60 foram identificados, compreendendo 91% da área total do cromatograma. Os compostos majoritários foram butanoato de etila, com 52% e 57% da área relativa total do cromatograma, nas polpas de maracujá orgânica e convencional, respectivamente; hexanoato de etila, com 22% e 9%, respectivamente; e butanoato de hexila, com 2% e 5%, respectivamente. O aroma da polpa de maracujá orgânico está relacionado principalmente aos compostos voláteis hexanoato de etila, hexanoato de metila, β-mirceno e D-limoneno. Na polpa de maracujá convencional, os compostos voláteis butanoato de metila, acetato de butila, hexanal, 1-butanol, butanoato de butila, acetato de trans-3-hexenila, cis-3-hexen-1-ol, hexanoato de butila, butanoato de hexila, butanoato de 3-hexenila e hexanoato de 3-hexenila foram relacionados ao aroma.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)São Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14801902 Araraquara, SP, BrazilEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA) Trop Agroind, BR-60511110 Fortaleza, Ceara, BrazilSão Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14801902 Araraquara, SP, BrazilSoc Brasileira Ciência Tecnologia AlimentosUniversidade Estadual Paulista (Unesp)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Macoris, Mariana Serrao [UNESP]Janzantti, Natalia Soares [UNESP]Garruti, Deborah dos SantosMonteiro, Magali [UNESP]2014-05-20T13:23:40Z2014-05-20T13:23:40Z2011-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article430-435application/pdfhttp://dx.doi.org/10.1590/S0101-20612011000200023Ciência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 31, n. 2, p. 430-435, 2011.0101-2061http://hdl.handle.net/11449/7176S0101-20612011000200023WOS:000293654300023S0101-20612011000200023-en.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCiência e Tecnologia de Alimentos1.0840,467info:eu-repo/semantics/openAccess2023-12-03T06:15:22Zoai:repositorio.unesp.br:11449/7176Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-12-03T06:15:22Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp
Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional
title Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp
spellingShingle Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp
Macoris, Mariana Serrao [UNESP]
organic passion fruit
aroma
flavor chemistry
fruit pulp
gas chromatography/mass spectrometry
title_short Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp
title_full Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp
title_fullStr Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp
title_full_unstemmed Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp
title_sort Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp
author Macoris, Mariana Serrao [UNESP]
author_facet Macoris, Mariana Serrao [UNESP]
Janzantti, Natalia Soares [UNESP]
Garruti, Deborah dos Santos
Monteiro, Magali [UNESP]
author_role author
author2 Janzantti, Natalia Soares [UNESP]
Garruti, Deborah dos Santos
Monteiro, Magali [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.author.fl_str_mv Macoris, Mariana Serrao [UNESP]
Janzantti, Natalia Soares [UNESP]
Garruti, Deborah dos Santos
Monteiro, Magali [UNESP]
dc.subject.por.fl_str_mv organic passion fruit
aroma
flavor chemistry
fruit pulp
gas chromatography/mass spectrometry
topic organic passion fruit
aroma
flavor chemistry
fruit pulp
gas chromatography/mass spectrometry
description The volatile compositions from organic and conventional passion fruit pulps produced in Brazil were investigated. The pulps were also physicochemically characterized. The volatile compounds from the headspace of the passion fruit pulp were stripped to a Porapak Q trap for 2 hours; they were eluted with 300 mu L of dichloromethane, separated by gas chromatography/flame ionisation detection and identified through gas chromatography/mass spectrometry. Both pulps conformed to the requirements of the Brazilian legislation, indicating they were suitable to be industrialized and consumed. A total of 77 compounds were detected in the headspace of the passion fruit pulps - 60 of which were identified, comprising 91% of the total chromatogram area. The major compounds were the following: ethyl butanoate, 52% and 57% of the total relative area of the chromatogram for the organic and conventional passion fruit pulps, respectively; ethyl hexanoate, 22% and 9%, respectively; and hexyl butanoate, 2% and 5%, respectively. The aroma of the organic passion fruit pulp is mainly related to the following volatile compounds: ethyl hexanoate, methyl hexanoate, beta-myrcene and D-limonene. The conventional passion fruit pulp presented methyl butanoate, butyl acetate, hexanal, 1-butanol, butyl butanoate, trans-3-hexenyl acetate, cis-3-hexen-1-ol, butyl hexanoate, hexyl butanoate, 3-hexenyl butanoate and 3-hexenyl hexanoate as the main volatile compounds for aroma.
publishDate 2011
dc.date.none.fl_str_mv 2011-04-01
2014-05-20T13:23:40Z
2014-05-20T13:23:40Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/S0101-20612011000200023
Ciência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 31, n. 2, p. 430-435, 2011.
0101-2061
http://hdl.handle.net/11449/7176
S0101-20612011000200023
WOS:000293654300023
S0101-20612011000200023-en.pdf
url http://dx.doi.org/10.1590/S0101-20612011000200023
http://hdl.handle.net/11449/7176
identifier_str_mv Ciência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 31, n. 2, p. 430-435, 2011.
0101-2061
S0101-20612011000200023
WOS:000293654300023
S0101-20612011000200023-en.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ciência e Tecnologia de Alimentos
1.084
0,467
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 430-435
application/pdf
dc.publisher.none.fl_str_mv Soc Brasileira Ciência Tecnologia Alimentos
publisher.none.fl_str_mv Soc Brasileira Ciência Tecnologia Alimentos
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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