Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional

Made available in DSpace on 2013-08-12T18:04:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-04-01 Made available in DSpace on 2013-09-30T18:05:13Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-04-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T13:23:40Z No. of bitstreams: 0 Made available in DSpace on 2014-05-20T13:23:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-04-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) A composição de voláteis das polpas de maracujá orgânico e convencional produzido no Brasil foi estudada. As polpas também foram caracterizadas físico-quimicamente. Os compostos voláteis do headspace da polpa de maracujá foram capturados em Porapak Q por 2 horas, aluídos do polímero com 300 µL de diclorometano, separados por cromatografia gasosa/ionização de chama e identificados por cromatografia gasosa/espectrometria de massas. Ambas as polpas estavam de acordo com as exigências da legislação brasileira, indicando que estavam adequadas para a industrialização e consumo. Um total de 77 compostos foi detectado no headspace das polpas de maracujá, dos quais, 60 foram identificados, compreendendo 91% da área total do cromatograma. Os compostos majoritários foram butanoato de etila, com 52% e 57% da área relativa total do cromatograma, nas polpas de maracujá orgânica e convencional, respectivamente; hexanoato de etila, com 22% e 9%, respectivamente; e butanoato de hexila, com 2% e 5%, respectivamente. O aroma da polpa de maracujá orgânico está relacionado principalmente aos compostos voláteis hexanoato de etila, hexanoato de metila, β-mirceno e D-limoneno. Na polpa de maracujá convencional, os compostos voláteis butanoato de metila, acetato de butila, hexanal, 1-butanol, butanoato de butila, acetato de trans-3-hexenila, cis-3-hexen-1-ol, hexanoato de butila, butanoato de hexila, butanoato de 3-hexenila e hexanoato de 3-hexenila foram relacionados ao aroma. The volatile compositions from organic and conventional passion fruit pulps produced in Brazil were investigated. The pulps were also physicochemically characterized. The volatile compounds from the headspace of the passion fruit pulp were stripped to a Porapak Q trap for 2 hours; they were eluted with 300 mu L of dichloromethane, separated by gas chromatography/flame ionisation detection and identified through gas chromatography/mass spectrometry. Both pulps conformed to the requirements of the Brazilian legislation, indicating they were suitable to be industrialized and consumed. A total of 77 compounds were detected in the headspace of the passion fruit pulps - 60 of which were identified, comprising 91% of the total chromatogram area. The major compounds were the following: ethyl butanoate, 52% and 57% of the total relative area of the chromatogram for the organic and conventional passion fruit pulps, respectively; ethyl hexanoate, 22% and 9%, respectively; and hexyl butanoate, 2% and 5%, respectively. The aroma of the organic passion fruit pulp is mainly related to the following volatile compounds: ethyl hexanoate, methyl hexanoate, beta-myrcene and D-limonene. The conventional passion fruit pulp presented methyl butanoate, butyl acetate, hexanal, 1-butanol, butyl butanoate, trans-3-hexenyl acetate, cis-3-hexen-1-ol, butyl hexanoate, hexyl butanoate, 3-hexenyl butanoate and 3-hexenyl hexanoate as the main volatile compounds for aroma. São Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) Trop Agroind, BR-60511110 Fortaleza, Ceara, Brazil São Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil