Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-Olfatometria
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da Universidade Federal do Ceará (UFC) |
Texto Completo: | http://www.repositorio.ufc.br/handle/riufc/29996 |
Resumo: | There is an interest in scientific research related to the different aspects of peppers crops, due to the importance of variability between different species and cultivars, their sensory attributes such as taste, scent, pungency, the growing consumption and its chemical composition. Therefore, this study aimed to characterize the volatile profile of five pepper varieties of the genus Capsicum Chinense with different pugency levels and scents and specific objectives: to analyze the volatile profile of Orange Biquinho peppers, Salmon Biquinho pepper, Red Biquinho, Orange and Red Habanero; to identify odorous compounds of the Orange Biquinho variety. Through the Osme olfactometry technique and compare the five varieties of peppers related to the most important odorous compounds. The samples, which were obtained from the Germplasm Bank of Embrapa Vegetables (Brasília, Brazil), were submitted to Headspace Solid-Phase Microextraction technique (HS-SPME) to characterize the volatile profile. The identification of active compounds for peppers scent was obtained from the use of gas chromatography-olfactometry technique (GC-Osme), where 80 peaks were detected and among these, 14 exhibited high and medium intensity odorant. Among the five varieties of peppers studied, it was possible the identification of 95 compounds, with the esters (55%) main chemical class, followed terpenes (23%), hydrocarbon (11%), alcohol (10%) and ketones (1%) and acid (0.35%). The volatile profile of five varieties of Capsicum Chinense studied peppers showed no differences in the chromatogram area related chemical classes found, except the Habanero red pepper, that showed a significant difference from the chromatogram area for the chemical class of identified alcohols. The Habanero peppers presented quantitatively richer volatile profile than the varieties of Biquinho peppers, which had very similar volatile profile of each other. The red Habanero variety presented itself richer in pepper odor compounds than its orange variety, characterized by more compounds of floral scent. |
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Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-OlfatometriaVolatile profile of improved varieties of capsicum chinense ppers using HS-SPME, CG-EM and CG-OLFATOMETRIA techniquesOsmeCompostos voláteisAromaThere is an interest in scientific research related to the different aspects of peppers crops, due to the importance of variability between different species and cultivars, their sensory attributes such as taste, scent, pungency, the growing consumption and its chemical composition. Therefore, this study aimed to characterize the volatile profile of five pepper varieties of the genus Capsicum Chinense with different pugency levels and scents and specific objectives: to analyze the volatile profile of Orange Biquinho peppers, Salmon Biquinho pepper, Red Biquinho, Orange and Red Habanero; to identify odorous compounds of the Orange Biquinho variety. Through the Osme olfactometry technique and compare the five varieties of peppers related to the most important odorous compounds. The samples, which were obtained from the Germplasm Bank of Embrapa Vegetables (Brasília, Brazil), were submitted to Headspace Solid-Phase Microextraction technique (HS-SPME) to characterize the volatile profile. The identification of active compounds for peppers scent was obtained from the use of gas chromatography-olfactometry technique (GC-Osme), where 80 peaks were detected and among these, 14 exhibited high and medium intensity odorant. Among the five varieties of peppers studied, it was possible the identification of 95 compounds, with the esters (55%) main chemical class, followed terpenes (23%), hydrocarbon (11%), alcohol (10%) and ketones (1%) and acid (0.35%). The volatile profile of five varieties of Capsicum Chinense studied peppers showed no differences in the chromatogram area related chemical classes found, except the Habanero red pepper, that showed a significant difference from the chromatogram area for the chemical class of identified alcohols. The Habanero peppers presented quantitatively richer volatile profile than the varieties of Biquinho peppers, which had very similar volatile profile of each other. The red Habanero variety presented itself richer in pepper odor compounds than its orange variety, characterized by more compounds of floral scent.Há um interesse na pesquisa científica relacionada com os diferentes aspectos da cultura de pimentas, devido a importância da variabilidade existente entre as diferentes espécies e cultivares, seus atributos sensoriais como sabor, aroma, pungência, o crescente consumo e sua composição química. Diante disso, o presente trabalho teve como objetivo geral caracterizar o perfil de voláteis de cinco variedades de pimenta do gênero Capsicum chinense com níveis de pungência e aromas diferenciados e como objetivos específicos: analisar o perfil de voláteis das pimentas Biquinho laranja, Biquinho salmão, Biquinho vermelha, Habanero laranja e Habanero vermelha; identificar os compostos odoríferos da variedade Biquinho laranja pela técnica Osme de olfatometria e comparar as cinco variedades de pimentas em relação aos compostos odoríferos mais importantes. As amostras, obtidas do Banco de Germoplasma da Embrapa Hortaliças (Brasília, DF, Brasil), foram submetidas a técnica de Micro Extração em Fase Sólida do Headspace (HS-SPME) para caracterização do perfil volátil. A identificação dos compostos ativos para o aroma das pimentas foi obtido a partir da utilização da técnica de Cromatografia Gasosa Olfatométrica - Osme (CG-Osme) onde foram detectados 80 picos e destes, 14 apresentaram alta e média intensidade odorífera. Entre as cinco variedades de pimentas estudadas, foi possível a identificação de 95 compostos, sendo os ésteres (55%) a principal classe química, seguido de terpenos (23%), hidrocarbonetos (11%), álcoois (10%) e cetonas (1%) e ácido (0,35%). O perfil de voláteis das cinco variedades de pimentas Capsicum chinense estudadas não mostraram diferenças em área do cromatograma referentes as classes químicas encontradas, com exceção da pimenta Habanero vermelha que apresentou uma diferença significativa em relação a área do cromatograma para a classe química dos álcoois identificados. As pimentas Habanero apresentaram perfil de compostos voláteis mais rico quantitativamente que as variedades de pimentas Biquinho, as quais apresentaram perfil de voláteis muito semelhantes entre si. A variedade Habanero vermelha apresentou-se mais rica em compostos de odor de pimenta que a respectiva variedade laranja, caracterizada mais pelos compostos de odor floral.Garruti, Deborah dos SantosAlmeida, Áfia Suely Santos da Silva2018-02-28T18:04:25Z2018-02-28T18:04:25Z2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfALMEIDA, Áfia Suely Santos da Silva. Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-Olfatometria. 2015. 68f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal do Ceará, Fortaleza, 2015.http://www.repositorio.ufc.br/handle/riufc/29996porreponame:Repositório Institucional da Universidade Federal do Ceará (UFC)instname:Universidade Federal do Ceará (UFC)instacron:UFCinfo:eu-repo/semantics/openAccess2022-08-04T18:16:27Zoai:repositorio.ufc.br:riufc/29996Repositório InstitucionalPUBhttp://www.repositorio.ufc.br/ri-oai/requestbu@ufc.br || repositorio@ufc.bropendoar:2024-09-11T18:53:09.948242Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)false |
dc.title.none.fl_str_mv |
Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-Olfatometria Volatile profile of improved varieties of capsicum chinense ppers using HS-SPME, CG-EM and CG-OLFATOMETRIA techniques |
title |
Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-Olfatometria |
spellingShingle |
Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-Olfatometria Almeida, Áfia Suely Santos da Silva Osme Compostos voláteis Aroma |
title_short |
Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-Olfatometria |
title_full |
Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-Olfatometria |
title_fullStr |
Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-Olfatometria |
title_full_unstemmed |
Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-Olfatometria |
title_sort |
Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-Olfatometria |
author |
Almeida, Áfia Suely Santos da Silva |
author_facet |
Almeida, Áfia Suely Santos da Silva |
author_role |
author |
dc.contributor.none.fl_str_mv |
Garruti, Deborah dos Santos |
dc.contributor.author.fl_str_mv |
Almeida, Áfia Suely Santos da Silva |
dc.subject.por.fl_str_mv |
Osme Compostos voláteis Aroma |
topic |
Osme Compostos voláteis Aroma |
description |
There is an interest in scientific research related to the different aspects of peppers crops, due to the importance of variability between different species and cultivars, their sensory attributes such as taste, scent, pungency, the growing consumption and its chemical composition. Therefore, this study aimed to characterize the volatile profile of five pepper varieties of the genus Capsicum Chinense with different pugency levels and scents and specific objectives: to analyze the volatile profile of Orange Biquinho peppers, Salmon Biquinho pepper, Red Biquinho, Orange and Red Habanero; to identify odorous compounds of the Orange Biquinho variety. Through the Osme olfactometry technique and compare the five varieties of peppers related to the most important odorous compounds. The samples, which were obtained from the Germplasm Bank of Embrapa Vegetables (Brasília, Brazil), were submitted to Headspace Solid-Phase Microextraction technique (HS-SPME) to characterize the volatile profile. The identification of active compounds for peppers scent was obtained from the use of gas chromatography-olfactometry technique (GC-Osme), where 80 peaks were detected and among these, 14 exhibited high and medium intensity odorant. Among the five varieties of peppers studied, it was possible the identification of 95 compounds, with the esters (55%) main chemical class, followed terpenes (23%), hydrocarbon (11%), alcohol (10%) and ketones (1%) and acid (0.35%). The volatile profile of five varieties of Capsicum Chinense studied peppers showed no differences in the chromatogram area related chemical classes found, except the Habanero red pepper, that showed a significant difference from the chromatogram area for the chemical class of identified alcohols. The Habanero peppers presented quantitatively richer volatile profile than the varieties of Biquinho peppers, which had very similar volatile profile of each other. The red Habanero variety presented itself richer in pepper odor compounds than its orange variety, characterized by more compounds of floral scent. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 2018-02-28T18:04:25Z 2018-02-28T18:04:25Z |
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.uri.fl_str_mv |
ALMEIDA, Áfia Suely Santos da Silva. Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-Olfatometria. 2015. 68f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal do Ceará, Fortaleza, 2015. http://www.repositorio.ufc.br/handle/riufc/29996 |
identifier_str_mv |
ALMEIDA, Áfia Suely Santos da Silva. Perfil de voláteis de variedades melhoradas de pimentas Capsicum chinenses utilizando técnicas de HS-SPME, CG-EM e CG-Olfatometria. 2015. 68f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal do Ceará, Fortaleza, 2015. |
url |
http://www.repositorio.ufc.br/handle/riufc/29996 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da Universidade Federal do Ceará (UFC) instname:Universidade Federal do Ceará (UFC) instacron:UFC |
instname_str |
Universidade Federal do Ceará (UFC) |
instacron_str |
UFC |
institution |
UFC |
reponame_str |
Repositório Institucional da Universidade Federal do Ceará (UFC) |
collection |
Repositório Institucional da Universidade Federal do Ceará (UFC) |
repository.name.fl_str_mv |
Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC) |
repository.mail.fl_str_mv |
bu@ufc.br || repositorio@ufc.br |
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1813028984241258496 |