Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/52428
Type: Artigo de periódico
Title: (1)H NMR, a rapid method to monitor organic acids during cupuassu (Theobroma grandiflorum Spreng) processing
Author: Figueiredo, IM
Pereira, NR
Efraim, P
Garcia, NHP
Rodrigues, NR
Marsaioli, A
Marsaioli, AJ
Abstract: The development of an analytical method using (1)H nuclear magnetic resonance ((1)H NMR) spectrometry to monitor cupuassu (Theobroma grandiflorum Spreng) bean fermentation, drying, and roasting processes is reported. The analysis of organic acids and alcohols of crude water extracts of cupuassu ground kernels were monitored by HPLC and (1)H NMR spectroscopy. The residual protein signals caused deleterious effects on acid and alcohol quantifications. Therefore, the analytical procedures were optimized by sample cleanup and water suppression pulse sequences in order to obtain compatible data using HPLC and 1H NMR. The quantification of lactic acid, acetic acid, and 2,3-butanediol by NMR is 5- to 10-fold faster than by HPLC, with the advantage of providing the identification of several chemical species in a single experiment. Application of these analytical conditions to some cupuassu samples revealed that this methodology can be applied to the quality profiles of fermentation and roasting processes.
Subject: (1)H NMR spectroscopy
cupuassu
WET-CPMG
PRESAT
fermentation
roasting processes, microwave
Country: EUA
Editor: Amer Chemical Soc
Citationo: Journal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 54, n. 12, n. 4102, n. 4106, 2006.
Rights: fechado
Identifier DOI: 10.1021/jf0525176
Date Issue: 2006
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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