Autor(es): Marinho, Jane Vasconcelos Neves, 1983- ; Salvador, Marcos José, 1971- ; Fidelis, Carlos Henrique de Vasconcelos ; Eberlin, Marcos Nogueira, 1959-
Data: 2016
Identificador Persistente: https://hdl.handle.net/20.500.12733/1110
Origem: Oasisbr
Assunto(s): Polifenóis; Espectrometria de massa; Polyphenols; Mass spectrometry; Amazon; Aroma compounds; Polyphenols; Artigo original
Agradecimentos: The authors would like to thank FAPEAM (021/2014 - PCE), FAPESP (scholarship 2012/21395-0) and CNPq for sponsoring this project (CNPq proc. no. 408172/2013-4)
Abstract: Pitomba (Talisia esculenta Radlk.) is a Brazilian exotic fruit consumed specially in the Amazonian region. Because of its large consumption and also due to the lack of knowledge regarding its chemical composition, pitomba fruit was studied in relation to its phenolic and aroma constitution. Using liquid chromatography tandem mass spectrometry (LC-MS/MS), 13 phenolic compounds (catechins, flavonoids and organic acids) were tentatively identified by comparison with standards and by fragmentation patterns. A validated method was applied to quantify common phenolic compounds of the pitomba pulp, for which quinic acid was the main compound (507.8 +/- 7.4 mu g g(-1) DWP). Gas chromatography mass spectrometry (GC-MS) was employed along with headspace solid-phase microextraction (HS-SPME) to assess the aroma composition of pitomba fruit. A total of 27 volatile organic compounds (VOCs) were tentatively identified for pitomba fruit, for which 2-phenethyl acetate (17.89%) and isopentyl acetate (13.43%) esters were the main VOCs, contributing to the characteristic aroma of pitomba. The antioxidant capacity of the extract of pitomba fruit was evaluated by ARTS, DPPH and ORAC assays. We observed that pitomba has a moderate antioxidant activity
FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DO AMAZONAS - FAPEAM
FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP
CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ
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