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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigo de periódicopt_BR
dc.titleApplication Of High-temperature Gas Chromatography-mass Spectrometry To The Investigation Of Glycosidically Bound Components Related To Cashew Apple (anacardium Occidentale L. Var. Nanum) Volatiles.pt_BR
dc.contributor.authorBicalho, Bpt_BR
dc.contributor.authorPereira, A Spt_BR
dc.contributor.authorAquino Neto, F Rpt_BR
dc.contributor.authorPinto, A Cpt_BR
dc.contributor.authorRezende, C Mpt_BR
unicamp.authorB Bicalho, Ilha do Fundão, Centro de Tecnologia, Bloco A, Instituto de Química, Departamento de Química Orgânica, lab. 621/607, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21949-900, Brazil. beatriz@iqm.unicamp.brpt_BR
unicamp.author.externalA S Pereira,pt
unicamp.author.externalF R Aquino Neto,pt
unicamp.author.externalA C Pinto,pt
unicamp.author.externalC M Rezende,pt
dc.subjectAlcoholspt_BR
dc.subjectAldehydespt_BR
dc.subjectEsterspt_BR
dc.subjectFatty Acidspt_BR
dc.subjectGas Chromatography-mass Spectrometrypt_BR
dc.subjectGlycosidespt_BR
dc.subjectHot Temperaturept_BR
dc.subjectHydrocarbonspt_BR
dc.subjectKetonespt_BR
dc.subjectLactonespt_BR
dc.subjectNutspt_BR
dc.subjectPhenolspt_BR
dc.subjectPolystyrenespt_BR
dc.subjectTerpenespt_BR
dc.subjectTreespt_BR
dc.description.abstractFree and bound volatile components of a Brazilian cashew apple variety (Anacardium occidentale L. var. nanum) were obtained by simultaneous distillation-extraction (SDE) and XAD-2 adsorption. According to gas chromatography-mass spectrometry (GC-MS) analyses and retention indices, 62 free volatile constituents were characterized and quantified. They were esters (40%), terpenes (20%), hydrocarbons (14%), fatty acids (9%), aldehydes (8%), alcohols (3%), lactones (3%), ketones (1%), phenols (1%), and norisoprenoids (1%). The glycosidically bound volatile precursors were analyzed by high-temperature GC-MS, after room temperature silylation. Several conjugated alcohols and cinnamic acids were detected and reported as cashew apple glycosyl constituents for the first time.en
dc.relation.ispartofJournal Of Agricultural And Food Chemistrypt_BR
dc.relation.ispartofabbreviationJ. Agric. Food Chem.pt_BR
dc.date.issued2000-Aprpt_BR
dc.identifier.citationJournal Of Agricultural And Food Chemistry. v. 48, n. 4, p. 1167-74, 2000-Apr.pt_BR
dc.language.isoengpt_BR
dc.description.volume48pt_BR
dc.description.firstpage1167-74pt_BR
dc.rightsfechadopt_BR
dc.sourcePubMedpt_BR
dc.identifier.issn0021-8561pt_BR
dc.identifier.urlhttp://www.ncbi.nlm.nih.gov/pubmed/10775367pt_BR
dc.date.available2015-11-27T12:22:58Z-
dc.date.accessioned2015-11-27T12:22:58Z-
dc.description.provenanceMade available in DSpace on 2015-11-27T12:22:58Z (GMT). No. of bitstreams: 1 pmed_10775367.pdf: 161880 bytes, checksum: f83844f9fd34cf4b26083aa1f3f51a69 (MD5) Previous issue date: 2000en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/194738-
dc.identifier.idPubmed10775367pt_BR
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