1. Repositório Institucional da Universidade Federal de Sergipe - RI/UFS
  2. PRODUÇÃO CIENTÍFICA
  3. PROCTA - Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (Produção Científica)
  4. PROCTA - Artigos de periódicos
Use este identificador para citar ou linkar para este item: https://ri.ufs.br/jspui/handle/riufs/26116
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dc.contributor.authorSantana, Karen Leticia de-
dc.contributor.authorGalvão, Mercia de Sousa-
dc.contributor.authorJesus, Monica Silva de-
dc.contributor.authorNogueira, Juliete Pedreira-
dc.contributor.authorNarain, Narendra-
dc.date.accessioned2026-09-15T21:33:43Z-
dc.date.available2026-09-15T21:33:43Z-
dc.date.issued2017-06-
dc.identifier.citationSANTANA, 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.pt_BR
dc.identifier.issn0101-2061-
dc.identifier.urihttps://ri.ufs.br/jspui/handle/riufs/26116-
dc.languageengpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.relation.ispartofFood Science and Technologypt_BR
dc.subjectAnnona muricataeng
dc.subjectFlavoreng
dc.subjectSPMEeng
dc.subjectTropical fruitseng
dc.subjectVolatile compoundseng
dc.titleHS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L.) pulp with emphasis on their characteristic impact compoundspt_BR
dc.typeArtigopt_BR
dc.identifier.licenseCreative Commons Atribuição 4.0 Internacional (CC BY 4.0)pt_BR
dc.description.resumoAroma 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.pt_BR
dc.description.localCampinaspt_BR
dc.identifier.doihttp://dx.doi.org/10.1590/1678-457X.20916-
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