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Molecules

Title:		Chemical Physical Characterization and Profile of Fruit Volatile Compounds from Different Accesses of Myrciaria floribunda (H. West Ex Wild.) O. Berg through Polyacrylate Fiber
Author(s):		Garcia YM; Ramos A; de Paula A; do Nascimento MH; Augusti R; de Araujo RLB; de Lemos EEP; Melo JOF;
Address:		"Centro de Ciencias Agrarias, Campus A. C. Simoes, Universidade Federal de Alagoas, Rio Largo 57072-970, Brazil. Departamento de Alimentos, Faculdade de Farmacia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil. Departamento de Ciencias Agrarias, Instituto Federal de Educacao, Ciencia e Tecnologia de Minas Gerais, Campus Bambui, Bambui 38900-000, Brazil. Departamento de Quimica, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 35702-031, Brazil. Departamento de Ciencias Exatas e Biologicas, Campus Sete Lagoas, Universidade Federal de Sao Joao Del-Rei, Sete Lagoas 36307-352, Brazil"
Journal Title:		Molecules
Year:		2021
Volume:		20210831
Issue:		17
Page Number:		-
DOI:		10.3390/molecules26175281
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Among the many species of native fruit of Brazil that have been little explored, there is Myrciaria floribunda (also known as rumberry, cambuizeiro, or guavaberry), a species with significant variability, which has fruits of different colors (orange, red, and purple) when ripe. The physical-chemical characteristics evaluated were fruit weight (FW), seed weight (SW), pulp weight (PW), number of seeds (NS), longitudinal diameter (LD), transverse diameter (TD), format (LD/TD), hydrogen potential (pH), soluble solids (SS), titratable acidity (TA), and ratio (SS/TA); further, the volatile organic compounds (VOCs) of nine accesses of rumberry orchards were identified. The averages of the variables FW, SW, PW, NS, LD, TD, shape, and firmness were 0.76 g, 0.22 g, 0.54 g, 1.45, 10.06 mm, 9.90 mm, 1.02, 2.96 N, respectively. LD/TD data showed that the fruits have a slightly rounded shape (LD/TD = 1). The averages for pH, SS, TA, and SS/TA were 3.74, 17.58 Brix, 4.31% citric acid, and 4.31, respectively. The evaluated parameters indicated that the fruits can be consumed both in natura and industrialized, with the red-colored fruits presenting a good balance of SS/TA, standards demanded by the processing industries. Thirty-six VOCs were identified, with emphasis on the sesquiterpenes. Caryophyllene (21.6% to 49.3%) and gamma-selinene (11.3% to 16.3%) were the most predominant compounds in rumberry fruits"
Keywords:		Fruit/*chemistry Myrtaceae/*chemistry Sesquiterpenes/*chemistry Volatile Organic Compounds/*chemistry Myrtaceae native fruit sesquiterpenes volatile compounds;
Notes:		"MedlineGarcia, Yesenia Mendoza Ramos, Ana Luiza Coeli Cruz de Paula, Ana Cardoso Clemente Filha Ferreira do Nascimento, Maicon Heitor Augusti, Rodinei de Araujo, Raquel Linhares Bello de Lemos, Eurico Eduardo Pinto Melo, Julio Onesio Ferreira eng 88887.229193/2018-00/Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior/ Switzerland 2021/09/11 Molecules. 2021 Aug 31; 26(17):5281. doi: 10.3390/molecules26175281"