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

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)

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

Aroma retention during drying of caja-umbu fruit pulp

[EN] This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed that the powder dried at 140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds.Fontes, A.; Leite-Neta, MT.; Matos, P.; Araújo, HC.; Jesus, M.; Rajkumar, G.; Narain, N. (2018). Aroma retention during drying of caja-umbu fruit pulp. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1051-1057. https://doi.org/10.4995/IDS2018.2018.7811OCS1051105