期刊
FOOD RESEARCH INTERNATIONAL
卷 83, 期 -, 页码 87-94出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2016.01.031
关键词
Amazon; Aroma compounds; Mass spectrometry; Pitomba; Polyphenols
资金
- FAPEAM [021/2014 - PCE]
- FAPESP [2012/21395-0]
- CNPq [408172/2013-4]
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [12/21395-0] Funding Source: FAPESP
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据