Chemical Composition of Musa acuminata Colla (Musaceae)

• Autor(a) principal: Fingolo, C. E.
• Data de Publicação: 2010
• Outros Autores: Soares, R. C. O., Kaplan, M. A. C.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Fitos
• Texto Completo: https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/114
• topic: Musa acuminata; Musaceae; Banana; Hydrodistillation; SPME; Musa acuminata; Musaceae; Banana; Hydrodistillation; SPME

Inflorescences and fruits of Musa acuminata Colla (banana ouro) were collected at city of Mage, RJ. Fresh inflorescences were fragmented and subjected to extraction with methanol. The methanol extract was analyzed by HPLC using UV detector and subjected to liquid-liquid partition with solvents of different polarities. The hexane phase analysis showed a mixture of the following major constituents: ethyl palmitate, methyl linoleate and methyl linolenate. Dried inflorescences were submitted to hydrodistillation in a Clevenger type apparatus resulting in extraction of the volatile compounds which can be considered in three groups: components of small molecular mass (benzaldehyde, heptanal), sesquiterpenes (β-bisabolene, nerolidol) and long chain saturated and unsaturated hydrocarbons (C17-C29). Volatile compounds of the fruits were extracted by SPME technique and analysed by GC-MS showing the presence of three major groups: esters, ketones and an arylpropanoid derivative, characterizing the aroma of banana.