HS-SPME-GC-MS detection of volatile compounds in Myrciaria jabuticaba Fruit

This study was performed to investigate the volatile compounds for the characteristic aroma in jabuticaba fruit distributed in southern and central regions of Brazil. The present work combines headspace solid phase microextraction (HS-SPME) and high resolution gas chromatography-mass spectrometry (GC-MS) techniques to identify and quantify the volatile compounds. The influence of different SPME fibers (CAR/PDMS and DVB/CAR/PDMS) in extraction of volatile compounds was evaluated. The effects of extraction temperature and salt concentration (NaCl) in the extraction medium were studied using the response surface methodology in order to achieve the highest extraction efficiency. The better extraction of volatile compounds was achieved by using a CAR/PDMS fiber and the optimum adsorption conditions were at 42 °C for 30 min and 5% NaCl concentration. A total of 71 compounds were identified, among these, 57% were terpenes which was the most representative class of compounds, followed by esters (19%), aldehydes (10%), alcohols (5.5%) and aromatics compounds (4.4%) and other organic compounds 2.8%. Limonene and ethyl acetate were the volatile compounds that showed highest relative concentration and these could contribute to the characteristic aroma of the jabuticaba fruit along with other compounds such as b-pinene, δ-cadinene, linalool, b-guaiene, and α-caryophyllene

Development of acerola (Malpighia emarginata DC.) fruit jelly with addition of red propolis: bioactive compounds and antioxidant activity / Desenvolvimento de geleia de fruta de acerola (Malpighia emarginata DC.) com adição de própolis vermelha: compostos bioativos e atividade antioxidante

Jelly is a product obtained by cooking whole fruit or its pieces or fruit pulp or juice with sugar and water, and concentrating the mixture to a gelatinous consistency. The objective of this work was to elaborate acerola jelly with the addition of the red propolis extract and to evaluate the product by determining physicochemical and bioactive (total phenolic and flavonoids, anthocyanin contents) compounds composition supported by its antioxidant activity (DPPH, ABTS, FRAP and ORAC) and sensorial analysis. Four jelly formulations were prepared with variations in the red própolis contents: T1 (no red própolis addition), T2 (1.5% addition of the red própolis), T3 (3.0% addition of the red própolis), T4 (4.5% addition of the red própolis). The Ext. 1 (Extraction 1 was used where the solvents methanol 80% and acetone 70% were used) were the best for the tests of antioxidant activities DPPH, ABTS AND ORAC of jellies with the addition of red propolis extract. For FRAP, the jelly presented the highest averages for the treatments of (Ext. 2 Where 95% ethanol,) where it used ethanol as a solvent. The organic acids which were detected revealed the presence of oxalic ac-id (3.02 mg/mL to 3.69 mg/mL), quinic acid (28.53 mg/mL to 39.67 mg/mL), L-ascorbic acid (3.70mg/mL to 4.35mg/mL), citric acid (0.16 mg/mL to 0.52 mg/mL), showing significant difference (p≤0.05) between them.  Phenolic compounds identified were L-ascorbic acid, protocatechuic acidrut-in: difference (p≤0.05) between them.  Phenolic compounds identified were: quecertin3glucoside, epicatechin, epigallocatechingallate, epicatechingallat2 hydroxycinnamic acid, daidzein), showed higher results for the extracts ob-tained from treatment 2 where ethanol was used as solvent. 2-hydroxycinnamic acid, daidzein), showed higher results for the extracts ob-tained from treatment 2 where ethanol was used as solvent. Color, texture and physicochemical characteristics (moisture, total soluble solids - TSS, pH, titratable acidity - ATT, protein, lipid, carbohydrate) were determined. Sensory analysis was conducted only after approval by the Research Ethics Committee (CEP), Federal University of Sergipe (Opinion number: 3.769.247). Untrained judges were subjected to sensory testing where they responded to the attributes on hedonic scales evaluating appearance, color, aroma, viscosity, flavor, sweetness and overall impression. The results showed the highest averages for T2 with the addition of 1.5% propolis extract compared to standard jelly. For Acceptance Index, all treatments scored above 70%, which signifies products acceptability by consumers

Caracterización de los aceites de la pulpa y semillas de aguacate (cultivar: Fuerte)

Avocado (Persea americana Mill) pulp and seeds of the cultivar Fuerte, cultivated in the Northeast region of Brazil, were analysed for their proximate composition. The lipid contents of the pulp and seeds were 15.39% and 1.87%, respectively. Hexane extracted oils from pulp and seeds presented similar refractive indices (1.4608 and 1.4592), specific gravity (0.9272 and 0.9300) and peroxide values (1.40 and 1.37), but different acid (2.45 and 4.12), iodine (77.6 and 69.4) and saponification values (178.3 and 231.6), respectively. Gas chromatographic analysis revealed the presence of twenty two and twenty seven fatty acids in pulp and seed oils, respectively. Palmitic acid was the principal saturated acid, present in concentrations of 21.3% in pulp and 20.8% in seed oils. The major difference between these oils was in their mono-unsaturated (C18:1 - 64.3%, for pulp and 15.4% in seed oil) and poly-unsaturated (C18:2 and C18:3 - 9.14% and 0.46%, respectively, in pulp oil and 34.39% and 5.81%, respectively, in seed oil) fatty acids composition.La semilla y pulpa del aguacate (Persea americana Mill), cultivar Fuerte, cultivado en la región del nordeste de Brasil fueron analizados para determinar su composición centesimal. El contenido de lípidos en pulpa y semillas, en la base húmeda fueron 15.39% y 1.87%, respectivamente. Los aceites extraídos de la pulpa y de las semillas por hexano representan similares índices de refracción (1.4608 y 1.4592), densidad específica (0.9272 y 0.9300) e índice de peróxidos (1.40 y 1.37) pero diferentes índices de acidez (2.45 y 4.12), iodo (77.6 y 69.4) y saponificación (178.3 y 231.6), respectivamente. El análisis de cromatografía gaseosa revela la presencia de 22 y 27 ácidos grasos en aceite de pulpa y de semillas, respectivamente. El ácido palmítico fue el principal ácido saturado, presente en concentraciones de 21,3% en pulpa y 20,8% en aceites de semillas. La principal diferencia entre estos aceites fue su contenido de ácidos grasos mono-insaturados (C18:1 -64.3% en aceite de pulpa y 15.4% de semillas) y poli-insaturado (C18:2 y C18:3 -9.14% y 0.46% respectivamente, en aceite de pulpa y 34.39% y 5.81% respectivamente, en aceite de semillas)

Avaliação da influência de diferentes condições de liofilização nas características físico químicas e sensoriais do umbu em pó / Evaluation of the influence of different freeze-drying conditions on the physical chemical and sensory characteristics of the umbu powder

O processo de liofilização vem sendo amplamente estudado como uma alternativa eficiente na redução de perdas e agregação de valores da fruticultura nacional, propiciando também, meios eficazes de comercialização de frutos que, como o umbu, não estão disponíveis o ano inteiro. Nesse contexto, o trabalho teve por objetivo avaliar a influência dos parâmetros da liofilização (tempo X temperatura) nas características físico químicas e sensoriais a partir da desidratação da polpa de umbu. No processo de liofilização, a polpa de umbu, in natura, foi congelada a uma temperatura de -20°C em freezer convencional. Depois do produto congelado, o material foi levado a um liofilizador e submetido a duas diferentes condições de tempo e temperatura e submetidos às análises físico químicas e sensoriais. Foram feitas analises de pH, Acidez Total Titulável, umidade, atividade de água, sólidos solúveis, vitamina C, açúcares totais e redutores, cinzas, rátio e cor. A avaliação sensorial foi realizada com 36 provadores não treinados, revelou uma ótima aceitação do produto com uma impressão global média de 7,83±1,32 e não apresentou diferenças significativas entre a amostras submetidas a diferentes condições de liofilização

Influence of the phytochemical profile on the peel, seed and pulp of margarida, breda and geada varieties of avocado (Persea Americana Mill) associated with their antioxidant potential

Abstract Berries stand out because they present benefits to human health, however, their residues are generally discarded which contain appreciable amounts of bioactive compounds retained in the shells and seeds of these fruits. The objective of this work was to characterize the residues of berries, and compare the extraction by enzymatic treatment and by solvent, determining the bioactive compounds, antioxidant activities and individual phenolic compounds by UPLC-QDa-MS. The acerola peel extracted with the protease/peptidase enzyme showed the best result of total phenolics, equivalent to 45.46 mg GA/g DW, as well as rutin with the highest concentration identified, equivalent to 15737.13 µg/g DW. The results of antioxidant activities showed a significant increase for the FRAP assay with 120.96 µmolTE/g for the methanolic extract and 1547.00 µmolTE/g for the extract with the protease enzyme; the same occurred in the DPPH assay with 22.02 µmolTE/g to 243.93 µmolTE/g and the ABTS assay with 9.17 µmolTE/g to 211.96 µmolTE/g. The phenolic class that stood out the most was flavonol followed by flavanone, with emphasis on naringenin with the highest concentration in the methanolic extract of acerola seed, equivalent to 1347.50 µg/g DW, thus proving the importance of enzymatic extraction in agro-industrial residues and possible application in pharmaceutical and food industries

Effect of spray drying on volatile compounds of acerola pulp

[EN] The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, washed and sanitized before extracting the pulp. An emulsion was obtained by adding maltodextrin in the pulp. The dehydrated powders were obtained in spray dryer by drying at inlet temperatures of 128 and 152 ºC. Twenty five volatile compounds were identified in fresh acerola pulp and in the dehydrated powder. These results prove that use of maltodextrin in spray drying of acerola pulp helps in retention of key aroma compounds in acerola powder.Nogueira, P.; Leite Neta, M.; Araújo, H.; Jesus, M.; Shanmugam, S.; Narain, N. (2018). Effect of spray drying on volatile compounds of acerola pulp. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1043-1050. https://doi.org/10.4995/IDS2018.2018.7808OCS1043105