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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Malaman, Felipe S. [1] ; Moraes, Luiz Alberto B. [2] ; West, Caroline [3] ; Ferreira, Nilson J. [1] ; Oliveira, Alessandra L. [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Dept Engn Alimentos, BR-13635900 Pirassununga, SP - Brazil
[2] Univ Sao Paulo, Fac Filosofia Ciencias & Letras Ribeirao Preto, Dept Quim, BR-14040901 Ribeirao Preto - Brazil
[3] Univ Orleans, CNRS, UMR 6005, Inst Chim Organ & Analyt, F-45067 Orleans - France
Total Affiliations: 3
Document type: Journal article
Source: Food Chemistry; v. 124, n. 1, p. 85-92, JAN 1 2011.
Web of Science Citations: 23
Abstract

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. (AU)

FAPESP's process: 08/00148-0 - Collection and analysis of extracts from seeds of pitanga (Eugenia uniflora L.) obtained by use of supercritical carbon dioxide
Grantee:Alessandra Lopes de Oliveira
Support Opportunities: Regular Research Grants