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https://ri.ufs.br/jspui/handle/riufs/23602| Tipo de Documento: | Artigo |
| Título: | Characterization and extraction of volatile compounds from pineapple (Ananas comosus L. Merril) processing residues |
| Autor(es): | Barreto, Lília Calheiros de Oliveira Moreira, Jane de Jesus da Silveira Santos, João Antônio Belmino dos Narain, Narendra Santos, Raquel Anne Ribeiro dos |
| Data do documento: | Dez-2013 |
| Resumo: | The aim of this study was to extract and identify volatile compounds from pineapple residues generated during concentrated juice processing. Distillates of pineapple residues were obtained using the following techniques: simple hydrodistillation and hydrodistillation by passing nitrogen gas. The volatile compounds present in the distillates were captured by the solidphase microextraction technique. The volatile compounds were identified in a system of high resolution gas chromatography system coupled with mass spectrometry using a polyethylene glycol polar capillary column as stationary phase. The pineapple residues constituted mostly of esters (35%), followed by ketones (26%), alcohols (18%), aldehydes (9%), acids (3%) and other compounds (9%). Odor-active volatile compounds were mainly identified in the distillate obtained using hydrodistillation by passing nitrogen gas, namely decanal, ethyl octanoate, acetic acid, 1-hexanol, and ketones such as γ-hexalactone, γ-octalactone, δ-octalactone, γ-decalactone, and γ-dodecalactone. This suggests that the use of an inert gas and lower temperatures helped maintain higher amounts of flavor compounds. These data indicate that pineapple processing residue contained important volatile compounds which can be extracted and used as aroma enhancing products and have high potential for the production of value-added natural essences. |
| Palavras-chave: | Agro-industrial residues High resolution gas chromatography Mass spectrometry |
| ISSN: | 0101-2061 |
| Parte de : | Food Science and Technology |
| Idioma: | eng |
| Instituição/Editora: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| Citação: | BARRETO, L. C. O. et al. Characterization and extraction of volatile compounds from pineapple (Ananas comosus L. Merril) processing residues. Food Science and Technology, Campinas, v. 33, n. 4, p. 638-645, out./dez. 2013. Disponível em: https://www.scielo.br/j/cta/a/SCGc8LzKNpNkVZr6TMS7n6w/?lang=en. Acesso em: 22 out. 2025. |
| Licença: | Creative Commons Atribuição-NãoComercial 4.0 Internacional (CC BY-NC 4.0) |
| URI: | https://ri.ufs.br/jspui/handle/riufs/23602 |
| Aparece nas coleções: | DTA - Artigos de periódicos |
Arquivos associados a este item:
| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| CharacterizationExtractionVolatileCompoundsPineapple.pdf | 783 kB | Adobe PDF |  Visualizar/Abrir |
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