Por favor, use este identificador para citar o enlazar este ítem:
https://ri.ufs.br/jspui/handle/riufs/26116| Tipo de Documento: | Artigo |
| Título : | HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L.) pulp with emphasis on their characteristic impact compounds |
| Autor : | Santana, Karen Leticia de Galvão, Mercia de Sousa Jesus, Monica Silva de Nogueira, Juliete Pedreira Narain, Narendra |
| Fecha de publicación : | jun-2017 |
| Resumen: | Aroma and taste are decisive factors in the selection of any food. The aim of this study was to extract the volatile compounds present in soursop (Annona muricata L.) pulp by Solid-phase microextraction (SPME) technique using 3 different fibers (DVB/CAR/ PDMS, CAR/PDMS and PDMS/DVB). An experimental design was set up to evaluate the best extraction conditions wherein the variables were adsorption temperature, ionic strength and pulp concentration. The separation of volatiles was performed in chromatographic columns of different polarity (polar and non-polar) while volatile compounds were identified by analysis in high resolution gas chromatography system coupled with mass spectrometry. The results obtained using 3 different fibers revealed the capture of about 40 compounds. The CAR/PDMS fiber was more efficient for the capture of esters and DVB/CAR/PDMS fiber for terpenes. The optimum conditions for capture of higher number of volatiles for polar column were 45 °C for extraction, 15% of ionic strength and 50% of pulp concentration which resulted in separation of 87 compounds. Among the principal character impact compounds from soursop are (E)-2-hexenoate, methyl hexenoate and linalool. |
| Palabras clave : | Annona muricata Flavor SPME Tropical fruits Volatile compounds |
| ISSN : | 0101-2061 |
| Es parte de: | Food Science and Technology |
| Idioma : | eng |
| Institución / Editorial : | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| Citación : | SANTANA, K. L. et al. HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L.) pulp with emphasis on their characteristic impact compounds. Food Science and Technology, Campinas, v. 37, n. 2, p. 250–260, abr./jun. 2017. DOI: https://doi.org/10.1590/1678-457X.20916. Disponível em: https://www.scielo.br/j/cta/a/GS6hCvKSVQVghyXwRnMjBcP/?lang=en. Acesso em: 15 set. 2026. |
| License: | Creative Commons Atribuição 4.0 Internacional (CC BY 4.0) |
| Identificador: | http://dx.doi.org/10.1590/1678-457X.20916 |
| URI : | https://ri.ufs.br/jspui/handle/riufs/26116 |
| Aparece en las colecciones: | PROCTA - Artigos de periódicos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| HS-SPMEOptimizationExtractionVolatileCompoundsSoursopPulp.pdf | 1,56 MB | Adobe PDF |  Visualizar/Abrir |
Los ítems de DSpace están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.