| Title: | "Identification and Quantification of Oxidoselina-1,3,7(11)-Trien-8-One and Cyanidin-3-Glucoside as One of the Major Volatile and Non-Volatile Low-Molecular-Weight Constituents in Pitanga Pulp" |
| Author(s): | Josino Soares D; Pignitter M; Ehrnhofer-Ressler MM; Walker J; Montenegro Brasil I; Somoza V; |
| Address: | "CAPES Foundation, Ministry of Education of Brazil, Brasilia, Brazil. Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria. Department of Food Technology, Federal University of Ceara, Fortaleza, Brazil" |
| DOI: | 10.1371/journal.pone.0138809 |
| ISSN/ISBN: | 1932-6203 (Electronic) 1932-6203 (Linking) |
| Abstract: | "The pulp of pitanga (Eugenia uniflora L.) is used to prepare pitanga juice. However, there are no reports on the identification and quantification of the main constituents in pitanga pulp. The aim of this study was to identify and quantify the major volatile and non-volatile low-molecular-weight constituents of the pulp. Isolation of volatile compounds was performed by solvent-assisted flavor evaporation technique. Characterization of the main volatile and non-volatile constituents was performed by GC-MS, LC-MS and NMR spectroscopy. For quantitative measurements, the main volatile compound needed to be isolated from pitanga pulp to obtain a commercially not available reference standard. Cyanidin-3-glucoside was determined as one of the most abundant non-volatile pulp compound yielding 53.8% of the sum of the intensities of all ions detected by LC-MS. Quantification of cyanidin-3-glucoside in pitanga pulp resulted in a concentration of 344 +/- 66.4 mug/mL corresponding to 688 +/- 133 mug/g dried pulp and 530 +/- 102 mug/g fruit. For the volatile fraction, oxidoselina-1,3,7(11)-trien-8-one was identified as the main volatile pulp constituent (27.7% of the sum of the intensities of all ions detected by GC-MS), reaching a concentration of 89.0 +/- 16.9 mug/mL corresponding to 1.34 +/- 0.25 mug/g fresh pulp and 1.03 +/- 0.19 mug/g fruit. The results provide quantitative evidence for the occurrence of an anthocyanin and an oxygenated sesquiterpene as one of the major volatile and non-volatile low-molecular-weight compounds in pitanga pulp" |
| Keywords: | "Anthocyanins/*analysis Chromatography, Liquid Eugenia/*chemistry Gas Chromatography-Mass Spectrometry Glucosides/*analysis Magnetic Resonance Spectroscopy Mass Spectrometry Molecular Structure Molecular Weight Plant Extracts/analysis/chemistry Sesquiterpe;" |
| Notes: | "MedlineJosino Soares, Denise Pignitter, Marc Ehrnhofer-Ressler, Miriam Margit Walker, Jessica Montenegro Brasil, Isabella Somoza, Veronika eng Research Support, Non-U.S. Gov't 2015/09/24 PLoS One. 2015 Sep 22; 10(9):e0138809. doi: 10.1371/journal.pone.0138809. eCollection 2015" |
