Caracterização e extração de compostos voláteis de resíduos de processo das frutas abacaxi (Ananas comosus, L. Merril) e maracujá (Passiflora edulis Sims f. flavicarpa Degener)

• Autor(a) principal: Oliveira, Lília Calheiros de
• Data de Publicação: 2011
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: https://ri.ufs.br/jspui/handle/riufs/13894
• topic: Tecnologia de alimentos; Resíduos agroindustriais; Compostos orgânicos; Cromatografia gasosa; Espectrometria de massa; Resíduos agroindustriais; Aromas; Destilação; Cromatografia gasosa; Espectrometria de massa; Agroindustrial residue; Flavor; Distillation; Gas chromatography; Mass spectrometry; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

One of the great challenges of the food industry highlighted those which benefit tropical fruits, is to enable technologies from the waste recovery, turning them into economically profitable products. The aim of this study was to extract and identify volatile compounds present in the residues generated from processing of pineapple and passion fruit. Distillates of pineapple and passion fruit residues were obtained from the techniques of simple hydrodistillation and hydrodistillation by passing nitrogen gas. The volatile compounds present in the distillates were captured by solid phase microextraction (SPME) with fiber of Carboxen/DVB/DMS. The yields obtained from distillation processes varied between 0.21 and 81.0%, revealing the diversity of extraction conditions applied in this study. The distillates obtained by simple hydrodistillation of the passion fruit residue under the conditions: 70°C for five, ten and fifteen minutes and at 80°C for five minutes, presented the best sensory results, which was characterized as moderate-intensity aroma of fresh passion fruit, with an average intensity of four in an unstructured nine-point hedonic scale. The distillates extracted from pineapple residue were evaluated as low-intensity aroma of fresh pineapple, with an average intensity of two under the best extraction conditions: 70°C for five and ten minutes and at 80°C for five minutes. The volatile compounds present in distillates which were obtained from simple hydrodistillation and hydrodistillation by passing nitrogen gas were extracted by SPME. The volatile compounds were indentified by gas chromatography with mass spectrometry (GC-MS) using a fused sillica capillary column with a CP WAX 52 stationary phase under the following conditions: temperature program started at 30°C and ramp of 2°C/min up to 120°C followed by a ramp of 2°C/min up to 250°C, and the total run time of 114 minutes at splitless mode. Thirty one compounds were indentified in the passion fruit residue by simple hydrodistillation technique. The main compounds were: neral (26.19%), methyl cinnamate (18.52%), linalool (16.82%), 1-undecanol (5.60%), cis-linalool oxide (4.41%), benzaldehyde (3.92%) and 1-hexanol (3.48%). For the hydrodistillation by passing nitrogen gas in passion fruit residue, thirty compounds were identified and the main classes were also esters and alcohols. The compounds which presented higher area percentage were: methyl cinnamate (30.41%), neral (24.46%), â-ionone (13.81%), linalool (4.0%) and butanoic acid (2.19%). For characterization of volatile compounds from pineapple waste, thirty-five compounds were detected in a system gas chromatography coupled with mass spectrometry. The main compounds present in extracts by simple hydrodistillation technique were: (Z)-3-Hexen-1-ol (35%), methyl octanoate (26%), 2-phenyl ethanol (13%), 2-methyl-3-buten-2-ol (8%) and 1-hexanol (3%). The main compounds detected in extracts obtained from hydrodistillation by passing nitrogen gas in pineapple residue were: 1-hexanol (60.19%), ethyl phenyl acetate (14.54%), 2-methyl-3-buten-2-ol (9.33%), ã-butyrolactone (2.08%), 2-phenylethyl acetate (1.72%) and ethyl octanoate (1.19%). The present study revealed that pineapple and passion fruit waste contained volatile compounds that could be extracted from these co-products as aromas products, presenting potential for the production of value-added natural essences.