VOLATILE CONSTITUENTS OF PAJEUZEIRO FRUIT (Triplaris sp.)

The study of volatile constituents of the fruit contributes to the indication for different applications such as in food, pharmaceutical and cosmetics industries. The importance to research volatile compounds in berries is that these results point out their use, and to arouse the interest of producers for its commercial cultivation. The objective of this work was to identify the volatile constituents of the essential oil of fruits of pajeuzeiro (Triplaris sp.). The activities were conducted in the Centro de Ciencias Agrarias - CCA of the Universidade Federal do Piaui, in Teresina, PI. The fruits were collected in the city of Beneditions. In the extraction of the essential oil it was used the technique of hydrodistillation and the identification of the constituents was performed by gas chromatography / mass spectrometry - GC/MS. It was observed eight of the twelve substances extracted with the major constituents: the methyl palmitate (21.67%) and 10-octadecenoate of methyl (21.72%).