Determination of chemical profile of Eugenia dysenterica ice cream using PS-MS and HS-SPME/GC-MS
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UFMG |
| Texto Completo: | https://doi.org/10.21577/0100-4042.20170680 http://hdl.handle.net/1843/52357 |
Resumo: | FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais |
| id |
UFMG_3a4057cd4056458785832f728b572c11 |
|---|---|
| oai_identifier_str |
oai:repositorio.ufmg.br:1843/52357 |
| network_acronym_str |
UFMG |
| network_name_str |
Repositório Institucional da UFMG |
| repository_id_str |
|
| spelling |
2023-04-20T23:29:55Z2023-04-20T23:29:55Z2021-02442129136https://doi.org/10.21577/0100-4042.2017068001004042http://hdl.handle.net/1843/52357FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorThe incorporation of Cerrado fruits in food products such as ice cream has many advantages because it represents a source of nutrients and bioactive compounds. Given the demand for less laborious methods to analyze food, the paper spray ionization mass spectrometry technique was applied for the first time for a rapid characterization of the chemical components found cagaita ice cream. PS-MS in positive and negative ionization modes were used. The profile of volatile compounds was determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. Fingerprints obtained through PS-MS identified various classes of compounds, such as flavones, anthocyanins, sugars, organic acids, hydroxybenzoic acids, fatty acids, hydroxycinnamic acids, lignin, and phenylpropanoid. The use of both fibers enabled the extraction and identification of 18 volatile compounds in cagaita, and 16 of them were also identified in cagaita ice cream. The most common volatile compound found in both cagaita and ice cream was 3-carene monoterpene. Considering the effect of processing on cagaita constituents, 89% of the volatile compounds remained in the ice cream. Also, 78% of the fruit chemical compounds analyzed by PS-MS were found in the product. Thus, the results indicate that most of the fruit compounds remained in the ice cream after processing.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSQuímica NovaTecnologia de alimentosCagaitaSorveteEugenia dysentericaPaper sprayCerradoCagaitaIce creamPaper sprayChemical profileVolatile compoundsDetermination of chemical profile of Eugenia dysenterica ice cream using PS-MS and HS-SPME/GC-MSinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.scielo.br/j/qn/a/QJnqPgjg7MmhfBvGQ34kbLj/?lang=enMauro Ramalho SilvaLucas Gomes de FreitasHenrique de Oliveira Prata MendonçaAmauri Geraldo de SouzaHebert Vinícius PereiraRodinei AugustiInayara Cristina Alves LacerdaJúlio Onésio Ferreira MeloRaquel Linhares Bello de Araújoapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGORIGINALDETERMINATION OF CHEMICAL PROFILE OF Eugenia dysenterica ICE CREAM USING PS-MS AND HS-SPMEGC-MS.pdfDETERMINATION OF CHEMICAL PROFILE OF Eugenia dysenterica ICE CREAM USING PS-MS AND HS-SPMEGC-MS.pdfapplication/pdf1173589https://repositorio.ufmg.br/bitstream/1843/52357/2/DETERMINATION%20OF%20CHEMICAL%20PROFILE%20OF%20Eugenia%20dysenterica%20ICE%20CREAM%20USING%20PS-MS%20AND%20HS-SPMEGC-MS.pdf85136d3379b669498bc7b41de278ed3aMD52LICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/52357/1/License.txtfa505098d172de0bc8864fc1287ffe22MD511843/523572023-04-20 21:20:28.781oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-04-21T00:20:28Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
| dc.title.pt_BR.fl_str_mv |
Determination of chemical profile of Eugenia dysenterica ice cream using PS-MS and HS-SPME/GC-MS |
| title |
Determination of chemical profile of Eugenia dysenterica ice cream using PS-MS and HS-SPME/GC-MS |
| spellingShingle |
Determination of chemical profile of Eugenia dysenterica ice cream using PS-MS and HS-SPME/GC-MS Mauro Ramalho Silva Cerrado Cagaita Ice cream Paper spray Chemical profile Volatile compounds Tecnologia de alimentos Cagaita Sorvete Eugenia dysenterica Paper spray |
| title_short |
Determination of chemical profile of Eugenia dysenterica ice cream using PS-MS and HS-SPME/GC-MS |
| title_full |
Determination of chemical profile of Eugenia dysenterica ice cream using PS-MS and HS-SPME/GC-MS |
| title_fullStr |
Determination of chemical profile of Eugenia dysenterica ice cream using PS-MS and HS-SPME/GC-MS |
| title_full_unstemmed |
Determination of chemical profile of Eugenia dysenterica ice cream using PS-MS and HS-SPME/GC-MS |
| title_sort |
Determination of chemical profile of Eugenia dysenterica ice cream using PS-MS and HS-SPME/GC-MS |
| author |
Mauro Ramalho Silva |
| author_facet |
Mauro Ramalho Silva Lucas Gomes de Freitas Henrique de Oliveira Prata Mendonça Amauri Geraldo de Souza Hebert Vinícius Pereira Rodinei Augusti Inayara Cristina Alves Lacerda Júlio Onésio Ferreira Melo Raquel Linhares Bello de Araújo |
| author_role |
author |
| author2 |
Lucas Gomes de Freitas Henrique de Oliveira Prata Mendonça Amauri Geraldo de Souza Hebert Vinícius Pereira Rodinei Augusti Inayara Cristina Alves Lacerda Júlio Onésio Ferreira Melo Raquel Linhares Bello de Araújo |
| author2_role |
author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Mauro Ramalho Silva Lucas Gomes de Freitas Henrique de Oliveira Prata Mendonça Amauri Geraldo de Souza Hebert Vinícius Pereira Rodinei Augusti Inayara Cristina Alves Lacerda Júlio Onésio Ferreira Melo Raquel Linhares Bello de Araújo |
| dc.subject.por.fl_str_mv |
Cerrado Cagaita Ice cream Paper spray Chemical profile Volatile compounds |
| topic |
Cerrado Cagaita Ice cream Paper spray Chemical profile Volatile compounds Tecnologia de alimentos Cagaita Sorvete Eugenia dysenterica Paper spray |
| dc.subject.other.pt_BR.fl_str_mv |
Tecnologia de alimentos Cagaita Sorvete Eugenia dysenterica Paper spray |
| description |
FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais |
| publishDate |
2021 |
| dc.date.issued.fl_str_mv |
2021-02 |
| dc.date.accessioned.fl_str_mv |
2023-04-20T23:29:55Z |
| dc.date.available.fl_str_mv |
2023-04-20T23:29:55Z |
| 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://hdl.handle.net/1843/52357 |
| dc.identifier.doi.pt_BR.fl_str_mv |
https://doi.org/10.21577/0100-4042.20170680 |
| dc.identifier.issn.pt_BR.fl_str_mv |
01004042 |
| url |
https://doi.org/10.21577/0100-4042.20170680 http://hdl.handle.net/1843/52357 |
| identifier_str_mv |
01004042 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Química Nova |
| 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.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
| dc.publisher.initials.fl_str_mv |
UFMG |
| dc.publisher.country.fl_str_mv |
Brasil |
| dc.publisher.department.fl_str_mv |
FAR - DEPARTAMENTO DE ALIMENTOS |
| publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
| dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFMG instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
| instname_str |
Universidade Federal de Minas Gerais (UFMG) |
| instacron_str |
UFMG |
| institution |
UFMG |
| reponame_str |
Repositório Institucional da UFMG |
| collection |
Repositório Institucional da UFMG |
| bitstream.url.fl_str_mv |
https://repositorio.ufmg.br/bitstream/1843/52357/2/DETERMINATION%20OF%20CHEMICAL%20PROFILE%20OF%20Eugenia%20dysenterica%20ICE%20CREAM%20USING%20PS-MS%20AND%20HS-SPMEGC-MS.pdf https://repositorio.ufmg.br/bitstream/1843/52357/1/License.txt |
| bitstream.checksum.fl_str_mv |
85136d3379b669498bc7b41de278ed3a fa505098d172de0bc8864fc1287ffe22 |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
| repository.name.fl_str_mv |
Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG) |
| repository.mail.fl_str_mv |
|
| _version_ |
1801677004099026944 |