Screening of Brazilian fruit aromas using solid-phase microextraction–gas chromatography–mass spectrometry

Augusto, Fábio; Valente, Antônio Luiz Pires; Tada, Eduardo dos Santos; Rivellino, Sandra Regina

doi:10.1016/s0021-9673(99)01282-0

Cited by 128 publications

(113 citation statements)

References 18 publications

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“…Some authors [30,31] have found that an increase in the ethanol content decreases the extraction efficiency. Ethanol is one of the major whisky constituents that can compete with the other volatiles in the extraction by the fibre.…”

Section: Beverage Samplesmentioning

confidence: 99%

“…Since the first SPME fibres became commercially available, it has been more and more used and the fields of application have been continuously growing, including a wide range of food analysis, namely the volatile composition of wines [18][19][20][21][22], beers [23,24], whiskys [25][26][27] and several kinds of fruits [28][29][30][31], clinical chemistry [32], environmental chemistry [33,34] and pharmaceutical analysis [35,36], with nowadays about 3000 research papers published.…”

Section: Introductionmentioning

confidence: 99%

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Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

Rodrigues

Caldeira

Câmara

2008

Analytica Chimica Acta

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t r a c tIn the present study, a simple and sensitive methodology based on dynamic headspace solidphase microextraction (HS-SPME) followed by thermal desorption gas chromatography with quadrupole mass detection (GC-qMSD), was developed and optimized for the determination of volatile (VOCs) and semi-volatile (SVOCs) compounds from different alcoholic beverages:wine, beer and whisky. Key experimental factors influencing the equilibrium of the VOCs and SVOCs between the sample and the SPME fibre, as the type of fibre coating, extraction time and temperature, sample stirring and ionic strength, were optimized. The performance of five commercially available SPME fibres was evaluated and compared, namely polydimethyl- An objective comparison among different alcoholic beverages has been established in terms of qualitative and semi-quantitative differences on volatile and semi-volatile compounds. These compounds belong to several chemical families, including higher alcohols, ethyl esters, fatty acids, higher alcohol acetates, isoamyl esters, carbonyl compounds, furanic compounds, terpenoids, C13-norisoprenoids and volatile phenols. The optimized extraction conditions and GC-qMSD, lead to the successful identification of 44 compounds in white wines, 64 in beers and 104 in whiskys. Some of these compounds were found in all of the examined beverage samples.The main components of the HS-SPME found in white wines were ethyl octanoate (46.9%), ethyl decanoate (30.3%), ethyl 9-decenoate (10.7%), ethyl hexanoate (3.1%), and isoamyl octanoate (2.7%). As for beers, the major compounds were isoamyl alcohol (11.5%), ethyl octanoate (9.1%), isoamyl acetate (8.2%), 2-ethyl-1-hexanol (5.9%), and octanoic acid (5.5%).Ethyl decanoate (58.0%), ethyl octanoate (15.1%), ethyl dodecanoate (13.9%) followed by 3-methyl-1-butanol (1.8%) and isoamyl acetate (1.4%) were found to be the major VOCs in whisky samples.

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Section: Beverage Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

Rodrigues

Caldeira

Câmara

2008

Analytica Chimica Acta

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“…Since the first SPME fibres becomes commercially available, it has been more and more used and the fields of application have been continuously growing, including a wide range of food analysis, namely the volatile composition of wines [18][19][20][21][22], beers [23], whiskeys [24][25][26], several kinds of fruits [27][28][29][30][31] and honeys [32][33][34][35][36], with nowadays about 3000 research papers published. The technique gained growing acceptance and increasing use in routine laboratories and industrial applications.…”

Section: Introductionmentioning

confidence: 99%

Screening of volatile composition from Portuguese multifloral honeys using headspace solid-phase microextraction-gas chromatography–quadrupole mass spectrometry

Pontes

Marques

Câmara

2007

Talanta

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The volatile composition from four types of multifloral Portuguese (produced in Madeira Island) honeys was investigated by a suitable analytical procedure based on dynamic headspace solid-phase microextraction (HS-SPME) followed by thermal desorption gas chromatography-quadrupole mass spectrometry detection (GC-qMS). The performance of five commercially available SPME fibres: 100 m polydimethylsiloxane, PDMS; 85 m polyacrylate, PA; 50/30 m divinylbenzene/carboxen on polydimethylsiloxane, DVB/CAR/PDMS (StableFlex); 75 m carboxen/polydimethylsiloxane, CAR/PDMS, and 65 m carbowax/divinylbenzene, CW/DVB; were evaluated and compared. The highest amounts of extract, in terms of the maximum signal obtained for the total volatile composition, were obtained with a DVB/CAR/PDMS coating fibre at 60 • C during an extraction time of 40 min with a constant stirring at 750 rpm, after saturating the sample with NaCl (30%). Using this methodology more than one hundred volatile compounds, belonging to different biosynthetic pathways were identified, including monoterpenols, C 13 -norisoprenoids, sesquiterpenes, higher alcohols, ethyl esters and fatty acids. The main components of the HS-SPME samples of honey were in average ethanol, hotrienol, benzeneacetaldehyde, furfural, trans-linalool oxide and 1,3-dihydroxy-2-propanone.

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“…24,25 Cupulate has a good market potential as an exotic alternative to cocoa, and it could be an income source to the local Amazonian population. 24 However, the chemical composition of pulp and seed are scarcely studied. The majority studies of their chemical composition are related to volatile substances responsible by aroma, such as linalol, α-terpinol, 2-phenylethanol, myrcene and limonene, diols and methoxy-2,5-dimethyl-3(2H)-furanone.…”

Section: Introductionmentioning

confidence: 99%

“…19,23 Cupuassu (Theobroma grandiflorum) has a whiteyellow pulp with pleasant acidic taste and a strong fragrance, which is widely consumed as juice, ice cream and jam. 24 Seeds can be processed in a similar fashion to its close cousin and cocoa to produce cupuassu chocolate, named cupulate. 24,25 Cupulate has a good market potential as an exotic alternative to cocoa, and it could be an income source to the local Amazonian population.…”

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confidence: 99%

Cu, Fe, Mn and Zn distribution in protein fractions of Brazil-nut, cupuassu seed and coconut pulp by solid-liquid extraction and electrothermal atomic absorption spectrometry

Naozuka¹,

Oliveira²

2007

J. Braz. Chem. Soc.

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Neste trabalho foram determinados Cu, Fe, Mn and Zn em extratos de castanha-do-Pará (Bertholletia excelsa), semente de cupuaçu (Theobroma grandiflorum) e polpa de coco (Cocos nucifera) usando extração sólido-líquido e espectrometria de absorção atômica com atomização eletrotérmica. Foram empregadas diferentes soluções extratoras (mistura de metanol e clorofórmio 1:2 v/v, água, 0,5 mol L -1 NaCl, 70% v/v etanol e 0,5 mol L -1 NaOH) para extração de lipídios, albuminas, globulinas, prolaminas e glutelinas, respectivamente. As concentrações de proteínas encontradas na castanha-do-pará foram maiores do que aquelas encontradas na semente de cupuaçu e polpa de coco. Nas frações lipídicas foram encontradas maiores concentrações de Fe em castanhado-pará e semente de cupuaçu e Zn em polpa de coco. As determinações dos elementos nos extratos proteicos de castanha-do-pará indicaram que eles estão ligados, preferencialmente, às albuminas, globulinas e glutelinas. O mesmo comportamento não foi observado para semente de cupuaçu e polpa de coco. As concetrações dos elementos variaram para os diferentes extratos proteícos. Em geral, as maiores concentrações de proteínas foram determinadas nos extratos em NaOH. Por outro lado, as menores concentrações de Cu, Fe, Mn e Zn foram encontradas nessa fração.In this work Cu, Fe, Mn and Zn were determined in extracts of Brazil-nut (Bertholletia excelsa), cupuassu (Theobroma grandiflorum) seeds and coconut (Cocos nucifera) pulp, using solid-liquid extraction and electrothermal atomic absorption spectrometry. Different extractant solutions (mixture of methanol and chloroform 1:2 v/v, water, 0.5 mol L -1 NaCl, 70% v/v ethanol, and 0.5 mol L -1 NaOH) were used for extracting lipids, albumins, globulins, prolamins and glutelins, respectively. The protein concentrations determined in Brazil-nut are higher than those observed for cupuassu and coconut pulp. The analysis of lipid fractions reveals high concentations of Fe in Brazil-nut and cupuassu seed and Zn in coconut pulp. For Brazil-nut, these elements are mainly associated to albumin, globulin and glutelin fractions. The same behaviour was not observed for cupuassu seed and coconut pulp. The element concentrations changed in each protein fraction. In general, high concentrations of proteins were determined in NaOH extractants. On the other hand, low concentration of Cu, Fe, Mn and Zn were found in this fraction.Keywords: solid-liquid extraction, electrothermal atomic absorption spectrometry, Brazilnut, cupuassu, coconut IntroductionFoods are one of the main sources of metals for human body. Most of the metal ions present in foods are bound to specific proteins or enzymes and exert their effects as active or structural centers, command process such as catalysts, substrate binding and activation, transportation and storage. 1,2 In this way, the knowledge of the foods compositional, nutritional and functional properties is fundamental for defining their quality. In general, nutritional properties are characterized by both the abundance and bio...

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Screening of Brazilian fruit aromas using solid-phase microextraction–gas chromatography–mass spectrometry

Cited by 128 publications

References 18 publications

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

Screening of volatile composition from Portuguese multifloral honeys using headspace solid-phase microextraction-gas chromatography–quadrupole mass spectrometry

Cu, Fe, Mn and Zn distribution in protein fractions of Brazil-nut, cupuassu seed and coconut pulp by solid-liquid extraction and electrothermal atomic absorption spectrometry

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