« Previous Abstract"Volatile semiochemical-conditioned attraction of the male yellow fever mosquito, Aedes aegypti, to human hosts"    Next AbstractVolatile Organic Compounds in the Atmosphere of the Botanical Garden of the City of Rio de Janeiro: A Preliminary Study »

Plant Foods Hum Nutr

Title:		"Volatile Compounds Determined by SPME-GC, Bioactive Compounds, In Vitro Antioxidant Capacity and Physicochemical Characteristics of Four Native Fruits from South America"
Author(s):		da Silva APG; Spricigo PC; Purgatto E; de Alencar SM; Jacomino AP;
Address:		"'Luiz de Queiroz' College of Agriculture, Crop Science Department, Piracicaba, University of Sao Paulo, SP, Av., Padua Dias 11, CEP 13418-900, Brazil. Department of Food and Experimental Nutrition, NAPAN/FoRC - Food Research Center, University of Sao Paulo, Sao Paulo, Av. Prof. Lineu Prestes 580, Butanta, Sao Paulo, SP, CEP 05508-000, Brazil. 'Luiz de Queiroz' College of Agriculture, Department of Agri-Food Industry, Food and Nutrition, University of Sao Paulo, SP, Av. Padua Dias, 11, Piracicaba, CEP 13418-900, Brazil. 'Luiz de Queiroz' College of Agriculture, Crop Science Department, Piracicaba, University of Sao Paulo, SP, Av., Padua Dias 11, CEP 13418-900, Brazil. jacomino@usp.br"
Journal Title:		Plant Foods Hum Nutr
Year:		2019
Volume:		74
Issue:		3
Page Number:		358 - 363
DOI:		10.1007/s11130-019-00745-7
ISSN/ISBN:		1573-9104 (Electronic) 0921-9668 (Linking)
Abstract:		"The aim of the present study was to identify volatile organic compounds (VOCs) by SPME-GC and quantify the bioactive compounds (ascorbic acid, total flavonoids and total phenolic content), antioxidant capacity (DPPH and ORAC) and physicochemical characteristics of ocorocillo, cambuca, murici da praia and murici do campo, four native South American fruits. A total of 41 volatile compounds were identified in ocorocillo, of which 17 were terpenes. Cambuca's volatile profile contained aldehydes, aromatic hydrocarbons and alcohols. Murici da praia and murici do campo contained high levels of fatty acid volatiles and esters, that contribute to their remarkable aroma. Ocorocillo contained high levels of ascorbic acid and total flavonoids, while cambuca presented lower ascorbic acid, flavonoid and phenolic levels. Murici da praia and murici do campo contained high amounts of phenolic compounds and high free-radical scavenging capacity (DPPH and ORAC). In addition, this fruit was sweeter and less acid compared to the other assessed fruits. The results suggest that these native fruits constitute a good source of volatile compounds and bioactive compounds, which may aid in their preservation interest and potential use in the food, cosmetic and pharmaceutical industries"
Keywords:		"Alcohols/chemistry Antioxidants/*analysis Chemical Phenomena Chromatography, Gas Eugenia/*chemistry Flavonoids/analysis Free Radical Scavengers/analysis Fruit/*chemistry Malpighiaceae/*chemistry Myrtaceae/*chemistry Phenols/analysis Phytochemicals/analysi;"
Notes:		"Medlineda Silva, Aline Priscilla Gomes Spricigo, Poliana Cristina Purgatto, Eduardo de Alencar, Severino Matias Jacomino, Angelo Pedro eng #2014/13473-7/Fundacao de Amparo a Pesquisa do Estado de Sao Paulo/ #2013/07914-8/Fundacao de Amparo a Pesquisa do Estado de Sao Paulo/ #458123/2014-5/Conselho Nacional de Desenvolvimento Cientifico e Tecnologico/ #308521/2015-3/Conselho Nacional de Desenvolvimento Cientifico e Tecnologico/ Netherlands 2019/06/19 Plant Foods Hum Nutr. 2019 Sep; 74(3):358-363. doi: 10.1007/s11130-019-00745-7"