Characterization of volatile compounds and bioactive compounds of pulp and jelly of cagaita by solid phase microextraction in the headspace mode and mass spectrometry by paper spray

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Daiane Batista
Data de Publicação: 2021
Outros Autores: Mendonça, Henrique de Oliveira Prata, Nogueira, Laiza Andrade, Paula, Ana Cardoso Clemente Filha Ferreira de, Melo, Angelita Cristine de, Reina, Luisa Del Carmen Barrett, Silva , Mauro Ramalho, Araújo, Raquel Linhares Bello de, Augusti, Rodinei, Melo, Júlio Onésio Ferreira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/11735
Resumo: The cagaiteira (Eugenia dysenterica) belonging to the Myrtaceae family, is a tree native to the Brazilian Cerrado, its fruit is very fragile, with thin bark and juicy pulp, it is consumed in the processed form as a jelly to prolong its useful life. The present work had as objective to elaborate cagaita jelly and to evaluate the alteration of bioactive compounds and volatile compounds in relation to the pulp in natura. The analysis of mass spectrometry by paper spray in positive and negative modes allowed the identification of several substances, among them, organic acids, sugars, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids and flavonoids, indicating that the production of jelly can be a technique for conservation of phenolic compounds with their respective sensory qualities such as color and flavor. In the analysis of volatiles by solid phase microextraction in headspace mode, monoterpenes, hydrocarbons and sesquiterpenes were detected, indicating that the production of jelly can preserve the characteristic aroma of the fruit. In the characterization of volatile compounds in cagaita pulp, 3-carene was the major monoterpene found. While processing jelly there was production of furaldehyde, a product obtained as a natural consequence of heating.
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spelling Characterization of volatile compounds and bioactive compounds of pulp and jelly of cagaita by solid phase microextraction in the headspace mode and mass spectrometry by paper sprayCaracterización de compuestos volátiles y compuestos bioactivos de pulpa y mermelada de cagaita por microextracción en fase sólida en modo headspace y espectrometría de masas por paper sprayCaracterização de compostos voláteis e compostos bioativos da polpa e geleia de cagaita por microextração em fase sólida no modo headspace e espectrometria de massa por paper sprayEugenia dysentericaVolatile compoundsBioactive compoundsMytaceae.Eugenia dysentericaCompuestos volátilesCompuestos bioactivosMytaceae.Eugenia dysentericaCompostos voláteisCompostos bioativosMytaceae.The cagaiteira (Eugenia dysenterica) belonging to the Myrtaceae family, is a tree native to the Brazilian Cerrado, its fruit is very fragile, with thin bark and juicy pulp, it is consumed in the processed form as a jelly to prolong its useful life. The present work had as objective to elaborate cagaita jelly and to evaluate the alteration of bioactive compounds and volatile compounds in relation to the pulp in natura. The analysis of mass spectrometry by paper spray in positive and negative modes allowed the identification of several substances, among them, organic acids, sugars, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids and flavonoids, indicating that the production of jelly can be a technique for conservation of phenolic compounds with their respective sensory qualities such as color and flavor. In the analysis of volatiles by solid phase microextraction in headspace mode, monoterpenes, hydrocarbons and sesquiterpenes were detected, indicating that the production of jelly can preserve the characteristic aroma of the fruit. In the characterization of volatile compounds in cagaita pulp, 3-carene was the major monoterpene found. While processing jelly there was production of furaldehyde, a product obtained as a natural consequence of heating.La cagaiteira (Eugenia dysenterica) perteneciente a la familia Myrtaceae, es un árbol originario del Cerrado brasileño, su fruto es muy frágil, con corteza delgada y pulpa jugosa, se consume en forma procesada como mermelada para prolongar su vida útil. El presente trabajo tuvo como objetivo elaborar mermelada de cagaita y evaluar la alteración de compuestos bioactivos y compuestos volátiles en relación con la pulpa fresca. El análisis de la espectrometría de masas por paper spray en modos positivo y negativo permitió la identificación de varias sustancias, entre ellas, ácidos orgánicos, azúcares, antocianinas, ácidos hidroxicinámicos, ácidos hidroxibenzoicos y flavonoides, lo que indica que la producción de gelatina puede ser una técnica para conservación de compuestos fenólicos con sus respectivas cualidades sensoriales como el color y el sabor. En el análisis de volátiles por microextracción en fase sólida en modo headspace, se detectaron monoterpenos, hidrocarburos y sesquiterpenos, lo que indica que la producción de la mermelada puede preservar el aroma característico de la fruta. En la caracterización de compuestos volátiles en la pulpa de cagaita, el 3-careno fue el principal monoterpeno encontrado. Mientras se procesaba la mermelada, se produjo furaldehído, un producto obtenido como consecuencia natural del calentamiento.A cagaiteira (Eugenia dysenterica) pertencente à família Myrtaceae, é uma árvore nativa do Cerrado brasileiro, o seu fruto é muito frágil, apresentando casca fina e polpa suculenta, é consumido na forma processada como geleia para prolongar a vida útil. O presente trabalho teve como objetivo elaborar geleia de cagaita e avaliar a alteração de compostos bioativos e compostos voláteis em relação à polpa in natura. A análise de espectrometria de massa por paper spray nos modos positivos e negativos permitiu a identificação de 27 compostos, dentre elas, ácidos orgânicos, açúcares, antocianinas, ácidos hidroxicinâmicos, ácidos hidroxibenzóicos e flavonoides, indicando que a produção de geleia pode ser uma técnica para conservação de compostos fenólicos com suas respectivas qualidades sensoriais como cor e sabor. Na análise de voláteis por microextração em fase sólida no modo headspace, foram detectados no total de 33 compostos, principalmente das classes de monoterpenos, de sesquiterpenos e de ésteresindicando que a produção da geleia pode conservar o aroma característico do fruto. Na caracterização dos compostos voláteis da polpa de cagaita, o 3-careno foi o monoterpeno majoritário encontrado. Enquanto no processamento da geleia houve produção do furaldeído, produto obtido como consequência natural do aquecimento.Research, Society and Development2021-01-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1173510.33448/rsd-v10i1.11735Research, Society and Development; Vol. 10 No. 1; e25610111735Research, Society and Development; Vol. 10 Núm. 1; e25610111735Research, Society and Development; v. 10 n. 1; e256101117352525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/11735/10487Copyright (c) 2021 Daiane Batista Rodrigues; Henrique de Oliveira Prata Mendonça; Laiza Andrade Nogueira; Ana Cardoso Clemente Filha Ferreira de Paula; Angelita Cristine de Melo; Luisa Del Carmen Barrett Reina; Mauro Ramalho Silva ; Raquel Linhares Bello de Araújo; Rodinei Augusti; Júlio Onésio Ferreira Melohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRodrigues, Daiane Batista Mendonça, Henrique de Oliveira Prata Nogueira, Laiza Andrade Paula, Ana Cardoso Clemente Filha Ferreira de Melo, Angelita Cristine de Reina, Luisa Del Carmen Barrett Silva , Mauro Ramalho Araújo, Raquel Linhares Bello de Augusti, Rodinei Melo, Júlio Onésio Ferreira 2021-02-20T21:19:23Zoai:ojs.pkp.sfu.ca:article/11735Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:28.396858Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Characterization of volatile compounds and bioactive compounds of pulp and jelly of cagaita by solid phase microextraction in the headspace mode and mass spectrometry by paper spray
Caracterización de compuestos volátiles y compuestos bioactivos de pulpa y mermelada de cagaita por microextracción en fase sólida en modo headspace y espectrometría de masas por paper spray
Caracterização de compostos voláteis e compostos bioativos da polpa e geleia de cagaita por microextração em fase sólida no modo headspace e espectrometria de massa por paper spray
title Characterization of volatile compounds and bioactive compounds of pulp and jelly of cagaita by solid phase microextraction in the headspace mode and mass spectrometry by paper spray
spellingShingle Characterization of volatile compounds and bioactive compounds of pulp and jelly of cagaita by solid phase microextraction in the headspace mode and mass spectrometry by paper spray
Rodrigues, Daiane Batista
Eugenia dysenterica
Volatile compounds
Bioactive compounds
Mytaceae.
Eugenia dysenterica
Compuestos volátiles
Compuestos bioactivos
Mytaceae.
Eugenia dysenterica
Compostos voláteis
Compostos bioativos
Mytaceae.
title_short Characterization of volatile compounds and bioactive compounds of pulp and jelly of cagaita by solid phase microextraction in the headspace mode and mass spectrometry by paper spray
title_full Characterization of volatile compounds and bioactive compounds of pulp and jelly of cagaita by solid phase microextraction in the headspace mode and mass spectrometry by paper spray
title_fullStr Characterization of volatile compounds and bioactive compounds of pulp and jelly of cagaita by solid phase microextraction in the headspace mode and mass spectrometry by paper spray
title_full_unstemmed Characterization of volatile compounds and bioactive compounds of pulp and jelly of cagaita by solid phase microextraction in the headspace mode and mass spectrometry by paper spray
title_sort Characterization of volatile compounds and bioactive compounds of pulp and jelly of cagaita by solid phase microextraction in the headspace mode and mass spectrometry by paper spray
author Rodrigues, Daiane Batista
author_facet Rodrigues, Daiane Batista
Mendonça, Henrique de Oliveira Prata
Nogueira, Laiza Andrade
Paula, Ana Cardoso Clemente Filha Ferreira de
Melo, Angelita Cristine de
Reina, Luisa Del Carmen Barrett
Silva , Mauro Ramalho
Araújo, Raquel Linhares Bello de
Augusti, Rodinei
Melo, Júlio Onésio Ferreira
author_role author
author2 Mendonça, Henrique de Oliveira Prata
Nogueira, Laiza Andrade
Paula, Ana Cardoso Clemente Filha Ferreira de
Melo, Angelita Cristine de
Reina, Luisa Del Carmen Barrett
Silva , Mauro Ramalho
Araújo, Raquel Linhares Bello de
Augusti, Rodinei
Melo, Júlio Onésio Ferreira
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Rodrigues, Daiane Batista
Mendonça, Henrique de Oliveira Prata
Nogueira, Laiza Andrade
Paula, Ana Cardoso Clemente Filha Ferreira de
Melo, Angelita Cristine de
Reina, Luisa Del Carmen Barrett
Silva , Mauro Ramalho
Araújo, Raquel Linhares Bello de
Augusti, Rodinei
Melo, Júlio Onésio Ferreira
dc.subject.por.fl_str_mv Eugenia dysenterica
Volatile compounds
Bioactive compounds
Mytaceae.
Eugenia dysenterica
Compuestos volátiles
Compuestos bioactivos
Mytaceae.
Eugenia dysenterica
Compostos voláteis
Compostos bioativos
Mytaceae.
topic Eugenia dysenterica
Volatile compounds
Bioactive compounds
Mytaceae.
Eugenia dysenterica
Compuestos volátiles
Compuestos bioactivos
Mytaceae.
Eugenia dysenterica
Compostos voláteis
Compostos bioativos
Mytaceae.
description The cagaiteira (Eugenia dysenterica) belonging to the Myrtaceae family, is a tree native to the Brazilian Cerrado, its fruit is very fragile, with thin bark and juicy pulp, it is consumed in the processed form as a jelly to prolong its useful life. The present work had as objective to elaborate cagaita jelly and to evaluate the alteration of bioactive compounds and volatile compounds in relation to the pulp in natura. The analysis of mass spectrometry by paper spray in positive and negative modes allowed the identification of several substances, among them, organic acids, sugars, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids and flavonoids, indicating that the production of jelly can be a technique for conservation of phenolic compounds with their respective sensory qualities such as color and flavor. In the analysis of volatiles by solid phase microextraction in headspace mode, monoterpenes, hydrocarbons and sesquiterpenes were detected, indicating that the production of jelly can preserve the characteristic aroma of the fruit. In the characterization of volatile compounds in cagaita pulp, 3-carene was the major monoterpene found. While processing jelly there was production of furaldehyde, a product obtained as a natural consequence of heating.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-12
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/11735
10.33448/rsd-v10i1.11735
url https://rsdjournal.org/index.php/rsd/article/view/11735
identifier_str_mv 10.33448/rsd-v10i1.11735
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/11735/10487
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 1; e25610111735
Research, Society and Development; Vol. 10 Núm. 1; e25610111735
Research, Society and Development; v. 10 n. 1; e25610111735
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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