| Title: | Variability of polyphenols and volatiles during fruit development of three pitanga (Eugenia uniflora L.) biotypes |
| Author(s): | Ramalho RRF; Barbosa JMG; Ferri PH; Santos SDC; |
| Address: | "Instituto de Quimica, Universidade Federal de Goias, 74690-900 Goiania, GO, Brazil. Instituto de Quimica, Universidade Federal de Goias, 74690-900 Goiania, GO, Brazil. Electronic address: suzana.quimica.ufg@hotmail.com" |
| DOI: | 10.1016/j.foodres.2018.10.068 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Changes in volatile constituents and phenolic compounds were investigated during fruit development of three pitanga biotypes. Constituents were submitted to multivariate analysis and fruit samples were differentiated by selina-1,3,7(11)-trien-8-one (38.2?ª++/-?ª+2.9%) and its epoxide (26.4?ª++/-?ª+7.2%) for the red-orange biotype; by curzerene (15.04?ª++/-?ª+2.1%) and atractylone (8.47?ª++/-?ª+2.1%) for the red biotype; and by spathulenol (3.7?ª++/-?ª+0.8%) and germacrone (54.7?ª++/-?ª+3.1%) for the purple biotype. Hydrolysable tannins such as mono-O-galloyl-d-glucose, 1,2,6-tri-O-galloyl-beta-d-glucose, tellimagrandin II, and eugeniflorin D(2) were identified, as well as oenothein B as the major compound (32.43?ª++/-?ª+7.1?ª+mg/g dry fruit). During pitanga's maturation, anthocyanin content increased, while flavonoid and tannin contents decreased. Higher contents of the majority of phenolic compounds occurred in the red-orange biotype. Biosynthesis of phenolic compounds was influenced by biotype and degree of maturation, whereas chemovariation in essential oil constituents was mainly due to biotypes, thus confirming essential oil chemotypes of E. uniflora" |
| Keywords: | "Anthocyanins/analysis Eugenia/*chemistry Flavonoids/analysis Fruit/*chemistry Gallic Acid/analogs & derivatives/analysis Glucosides/analysis Hydrolyzable Tannins/analysis Hydroxybenzoates/analysis Multivariate Analysis Oils, Volatile Plant Extracts/*analy;" |
| Notes: | "MedlineRamalho, Ruver Rodrigues Feitosa Barbosa, Joao Marcos Goncalves Ferri, Pedro Henrique Santos, Suzana da Costa eng Research Support, Non-U.S. Gov't Canada 2019/03/20 Food Res Int. 2019 May; 119:850-858. doi: 10.1016/j.foodres.2018.10.068. Epub 2018 Oct 25" |
