Aromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehni
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional do INPA |
Texto Completo: | https://repositorio.inpa.gov.br/handle/1/15551 |
Resumo: | The aim of this study was to characterize Caramuri Pouteria elegans (A.DC.) Baehni, an exotic fruit of the Amazonian biome to highlight it is a new source nutritional potential. The nutritional (vitamin A, B, C, and E) and volatile composition of the fruits was determined by physical [mass, diameter (longitudinal and transverse), yield] and chemical characterization (pH, acidity, soluble solids, proximate and mineral compositions) using headspace solid-phase microextraction (HS-SPME) by gas chromatography-mass spectrometry (GCMS). The amount of vitamin C, potassium, and magnesium detected per 100 g of sample was 143.08 mg, 97.50 mg, and 14.75 mg, respectively. Volatile profile by HS-SPME revealed 87 peaks, however, only 26 peaks were noted due to the small peak area (<1.0). Arithmetic and Kovats retention indexes were calculated for compound(s) identification. The percentage of volatiles identification was 88.46%. The majority compound was α-Pinene with 21.77%. The study reveals that Caramuri is a great source of vitamins and minerals, especially vitamin C. © 2019, © 2019 Jaime Paiva Lopes Aguiar, Edson Pablo da Silva, Raimundo Carlos Pereira Junior, Dionisia Nagahama and Francisca das C. Do A. Souza. Published with license by Taylor & Francis Group, LLC. |
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Aguiar, Jaime Paiva LopesSilva, Edson Pablo daJunior, Raimundo Carlos PereiraNagahama, DionísiaSouza, Francisca das Chagas do Amaral2020-05-14T23:21:42Z2020-05-14T23:21:42Z2019https://repositorio.inpa.gov.br/handle/1/1555110.1080/10942912.2019.1640248The aim of this study was to characterize Caramuri Pouteria elegans (A.DC.) Baehni, an exotic fruit of the Amazonian biome to highlight it is a new source nutritional potential. The nutritional (vitamin A, B, C, and E) and volatile composition of the fruits was determined by physical [mass, diameter (longitudinal and transverse), yield] and chemical characterization (pH, acidity, soluble solids, proximate and mineral compositions) using headspace solid-phase microextraction (HS-SPME) by gas chromatography-mass spectrometry (GCMS). The amount of vitamin C, potassium, and magnesium detected per 100 g of sample was 143.08 mg, 97.50 mg, and 14.75 mg, respectively. Volatile profile by HS-SPME revealed 87 peaks, however, only 26 peaks were noted due to the small peak area (<1.0). Arithmetic and Kovats retention indexes were calculated for compound(s) identification. The percentage of volatiles identification was 88.46%. The majority compound was α-Pinene with 21.77%. The study reveals that Caramuri is a great source of vitamins and minerals, especially vitamin C. © 2019, © 2019 Jaime Paiva Lopes Aguiar, Edson Pablo da Silva, Raimundo Carlos Pereira Junior, Dionisia Nagahama and Francisca das C. Do A. Souza. Published with license by Taylor & Francis Group, LLC.Volume 22, Número 1, Pags. 1242-1249Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessFruitsGas ChromatographyMass SpectrometryVitaminsVolatile Organic CompoundsAutochthonous SpeciesChemical CharacterizationGas Chromatography-mass SpectrometryHeadspace Solid Phase MicroextractionNutritional ProfilesSolid-phase MicroextractionVolatile CompositionVolatile CompoundsExtractionAromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehniinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleInternational Journal of Food Propertiesengreponame:Repositório Institucional do INPAinstname:Instituto Nacional de Pesquisas da Amazônia (INPA)instacron:INPAORIGINALAromatic-andnutritional-profile.pdfAromatic-andnutritional-profile.pdfapplication/pdf1262439https://repositorio.inpa.gov.br/bitstream/1/15551/1/Aromatic-andnutritional-profile.pdfdcfaabdaa95b6d31a05b29eda99af15bMD511/155512020-05-14 19:56:19.715oai:repositorio:1/15551Repositório de PublicaçõesPUBhttps://repositorio.inpa.gov.br/oai/requestopendoar:2020-05-14T23:56:19Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)false |
dc.title.en.fl_str_mv |
Aromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehni |
title |
Aromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehni |
spellingShingle |
Aromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehni Aguiar, Jaime Paiva Lopes Fruits Gas Chromatography Mass Spectrometry Vitamins Volatile Organic Compounds Autochthonous Species Chemical Characterization Gas Chromatography-mass Spectrometry Headspace Solid Phase Microextraction Nutritional Profiles Solid-phase Microextraction Volatile Composition Volatile Compounds Extraction |
title_short |
Aromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehni |
title_full |
Aromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehni |
title_fullStr |
Aromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehni |
title_full_unstemmed |
Aromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehni |
title_sort |
Aromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehni |
author |
Aguiar, Jaime Paiva Lopes |
author_facet |
Aguiar, Jaime Paiva Lopes Silva, Edson Pablo da Junior, Raimundo Carlos Pereira Nagahama, Dionísia Souza, Francisca das Chagas do Amaral |
author_role |
author |
author2 |
Silva, Edson Pablo da Junior, Raimundo Carlos Pereira Nagahama, Dionísia Souza, Francisca das Chagas do Amaral |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Aguiar, Jaime Paiva Lopes Silva, Edson Pablo da Junior, Raimundo Carlos Pereira Nagahama, Dionísia Souza, Francisca das Chagas do Amaral |
dc.subject.eng.fl_str_mv |
Fruits Gas Chromatography Mass Spectrometry Vitamins Volatile Organic Compounds Autochthonous Species Chemical Characterization Gas Chromatography-mass Spectrometry Headspace Solid Phase Microextraction Nutritional Profiles Solid-phase Microextraction Volatile Composition Volatile Compounds Extraction |
topic |
Fruits Gas Chromatography Mass Spectrometry Vitamins Volatile Organic Compounds Autochthonous Species Chemical Characterization Gas Chromatography-mass Spectrometry Headspace Solid Phase Microextraction Nutritional Profiles Solid-phase Microextraction Volatile Composition Volatile Compounds Extraction |
description |
The aim of this study was to characterize Caramuri Pouteria elegans (A.DC.) Baehni, an exotic fruit of the Amazonian biome to highlight it is a new source nutritional potential. The nutritional (vitamin A, B, C, and E) and volatile composition of the fruits was determined by physical [mass, diameter (longitudinal and transverse), yield] and chemical characterization (pH, acidity, soluble solids, proximate and mineral compositions) using headspace solid-phase microextraction (HS-SPME) by gas chromatography-mass spectrometry (GCMS). The amount of vitamin C, potassium, and magnesium detected per 100 g of sample was 143.08 mg, 97.50 mg, and 14.75 mg, respectively. Volatile profile by HS-SPME revealed 87 peaks, however, only 26 peaks were noted due to the small peak area (<1.0). Arithmetic and Kovats retention indexes were calculated for compound(s) identification. The percentage of volatiles identification was 88.46%. The majority compound was α-Pinene with 21.77%. The study reveals that Caramuri is a great source of vitamins and minerals, especially vitamin C. © 2019, © 2019 Jaime Paiva Lopes Aguiar, Edson Pablo da Silva, Raimundo Carlos Pereira Junior, Dionisia Nagahama and Francisca das C. Do A. Souza. Published with license by Taylor & Francis Group, LLC. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019 |
dc.date.accessioned.fl_str_mv |
2020-05-14T23:21:42Z |
dc.date.available.fl_str_mv |
2020-05-14T23:21:42Z |
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 |
https://repositorio.inpa.gov.br/handle/1/15551 |
dc.identifier.doi.none.fl_str_mv |
10.1080/10942912.2019.1640248 |
url |
https://repositorio.inpa.gov.br/handle/1/15551 |
identifier_str_mv |
10.1080/10942912.2019.1640248 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Volume 22, Número 1, Pags. 1242-1249 |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
International Journal of Food Properties |
publisher.none.fl_str_mv |
International Journal of Food Properties |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional do INPA instname:Instituto Nacional de Pesquisas da Amazônia (INPA) instacron:INPA |
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Instituto Nacional de Pesquisas da Amazônia (INPA) |
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INPA |
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INPA |
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Repositório Institucional do INPA |
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Repositório Institucional do INPA |
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