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Type: Artigo
Title: Phenolic And Aroma Compositions Of Pitomba Fruit (talisia Esculenta Radlk.) Assessed By Lc-ms/ms And Hs-spme/gc-ms
Author: de Souza
Mayane P.; Bataglion
Giovana A.; da Silva
Felipe M. A.; de Almeida
Richardson A.; Paz
Weider H. P.; Nobre
Thais A.; Marinho
Jane V. N.; Salvador
Marcos J.; Fidelis
Carlos H. V.; Acho
Leonard D. R.; de Souza
Afonso D. L.; Nunomura
Rita C. S.; Eberlin
Marcos N.; Lima
Emerson S.; Koolen
Hector H. F.
Abstract: Pitomba (Talisia esculenta Radlk.) is a Brazilian exotic fruit consumed specially in the Amazonian region. Because of its large consumption and also due to the lack of knowledge regarding its chemical composition, pitomba fruit was studied in relation to its phenolic and aroma constitution. Using liquid chromatography tandem mass spectrometry (LC-MS/MS), 13 phenolic compounds (catechins, flavonoids and organic acids) were tentatively identified by comparison with standards and by fragmentation patterns. A validated method was applied to quantify common phenolic compounds of the pitomba pulp, for which quinic acid was the main compound (507.8 +/- 7.4 mu g g(-1) DWP). Gas chromatography mass spectrometry (GC-MS) was employed along with headspace solid-phase microextraction (HS-SPME) to assess the aroma composition of pitomba fruit. A total of 27 volatile organic compounds (VOCs) were tentatively identified for pitomba fruit, for which 2-phenethyl acetate (17.89%) and isopentyl acetate (13.43%) esters were the main VOCs, contributing to the characteristic aroma of pitomba. The antioxidant capacity of the extract of pitomba fruit was evaluated by ARTS, DPPH and ORAC assays. We observed that pitomba has a moderate antioxidant activity. (C) 2016 Elsevier Ltd. All rights reserved.
Subject: Amazon
Aroma Compounds
Mass Spectrometry
Editor: Elsevier Science BV
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2016.01.031
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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