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Supercritical fluid extracts from the Brazilian cherry (Eugenia uniflora L.): Relationship between the extracted compounds and the characteristic flavour intensity of the fruit

Malaman, Felipe S.; Moraes, Luiz Alberto B.; West, Caroline; Ferreira, Nilson J.; Oliveira, Alessandra L. Universidade De São Paulo

FOOD CHEMISTRY, v.124, n.1, p.85-92, 2011

ELSEVIER SCI LTD 2011

Acesso online

  • Título:
    Supercritical fluid extracts from the Brazilian cherry (Eugenia uniflora L.): Relationship between the extracted compounds and the characteristic flavour intensity of the fruit
  • Autor: Malaman, Felipe S.; Moraes, Luiz Alberto B.; West, Caroline; Ferreira, Nilson J.; Oliveira, Alessandra L.
  • Universidade De São Paulo
  • Assuntos: Pitanga; Tropical Fruit; Sensory Analyses; Gc/Ms; Pca; Essential Oil Composition; Chemistry; Applied; Food Science & Technology; Nutrition & Dietetics
  • É parte de: FOOD CHEMISTRY, v.124, n.1, p.85-92, 2011
  • Descrição: Supercritical carbon dioxide (SC-CO(2)) extractions of Brazilian cherry (Eugenia uniflora L.) were carried out under varied conditions of pressure and temperature, according to a central composite 2(2) experimental design, in order to produce flavour-rich extracts. The composition of the extracts was evaluated by gas chromatography coupled with mass spectrometry (GC/MS). The abundance of the extracted compounds was then related to sensory analysis results, assisted by principal component and factorial discriminant analysis (PCA and FDA, respectively). The identified sesquiterpenes and ketones were found to strongly contribute to the characteristic flavour of the Brazilian cherry. The extracts also contained a variety of other volatile compounds, and part of the fruit wax contained long-chain hydrocarbons that according to multivariate analysis, contributed to the yield of the extracts, but not the flavour. Volatile phenolic compounds, to which antioxidant properties are attributed, were also present in the extracts in high proportion, regardless of the extraction conditions. (C) 2010 Elsevier Ltd. All rights reserved.
    FAPESP (State of Sao Paulo Research Foundation, Brazil)[04/07011-9]
    FAPESP (State of Sao Paulo Research Foundation, Brazil)[08/00148-0]
  • DOI: 10.1016/j.foodchem.2010.05.109
  • Títulos relacionados: Food Chemistry
  • Editor: ELSEVIER SCI LTD
  • Data de publicação: 2011
  • Idioma: Inglês

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