Volatile Compounds Determined by SPME-GC, Bioactive Compounds, In Vitro Antioxidant Capacity and Physicochemical Characteristics of Four Native Fruits from South America

Autor(es)

Gomes da Silva, Aline Priscilla ^[1] ; Spricigo, Poliana Cristina ^[1] ; Purgatto, Eduardo ^[2] ; de Alencar, Severino Matias ^[3] ; Jacomino, Angelo Pedro ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Crop Sci Dept, Av Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil

^[2] Univ Sao Paulo, NAPAN FoRC Food Res Ctr, Dept Food & Expt Nutr, Av Prof Lineu Prestes 580, BR-05508000 Sao Paulo, SP - Brazil

^[3] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr, Luiz de Queiroz Coll Agr, Av Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: PLANT FOODS FOR HUMAN NUTRITION; v. 74, n. 3, p. 358-363, SEP 2019.
• Citações Web of Science: 0

Resumo

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. (AU)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 14/13473-7 - Caracterização de cambucá, guamirim cereja, jabuticaba pendula e uvaia dura, frutos nativos da Mata Atlântica
• Beneficiário: Aline Priscilla Gomes da Silva
• Modalidade de apoio: Bolsas no Brasil - Doutorado