Studies on the aroma of cupuassu liquor by headspace solid-phase microextraction and gas chromatography

Oliveira, Ana Maria de; Pereira, Nádia Rosa; Marsaioli, Antonio; Augusto, Fábio

doi:10.1016/j.chroma.2003.08.061

Cited by 47 publications

(23 citation statements)

References 31 publications

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“…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. 24,25 In the pulp composition can be found proteins (9%, m/m), fats (13%, m/m), carbohydrates (49%, m/m), and also macro and micronutrients, such as Na (26 mg kg -1 ), K (340 mg kg -1 ), Mg (56 mg kg -1 ), P (130 mg kg -1 ), Fe (160 mg kg -1 ), Zn (5.3 mg kg -1 ), Cu (2.6 mg kg -1 ) and Mn (2.1 mg kg -1 ). 26 The water and pulp of coconut (Cocos nucifera) are largely consumed by population.…”

Section: Introductionmentioning

confidence: 99%

“…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. 24 However, the chemical composition of pulp and seed are scarcely studied.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

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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“…5 From the sample chromatograms and Table 1, it can be seen that the extraction efficiency of the APTMS/ PDMS fiber was, in general, superior to both the 30 mm PDMS and 85 mm PA fibers, even considering the thicker coatings on these fiber; again, improved sorptive capacity is an already wellknown feature of sol-gel SPME fibers. 18,19 A closer inspection of the data in Fig. 7 and Table 1 leads to some considerations regarding the selectivity of the APTMS/ PDMS fiber and the possible sorption mechanisms involved in extraction using these devices.…”

Section: Resultsmentioning

confidence: 99%

Solid Phase Microextraction Fibers Coated with Sol-gel Aminopropylsilica/polydimethylsiloxane: Development and Its Application to Screening of Beer Headspace

Biajoli

Augusto

2008

ANAL. SCI.

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The preparation and applicability of solid phase microextraction (SPME) fibers coated with a sol-gel organically modified silica based on 3-aminopropyltrimethoxysilane and polydimethylsiloxane (APTMS/PDMS) are described here. Micrographs of the coated fibers revealed a rugous surface; the thickness of the coating was estimated to be less than 30 mm. The APTMS/PDMS fibers were tested with synthetic samples and compared to commercial fibers for headspace SPME analysis of beer. Extraction and desorption using the APTMS/PDMS fibers were faster, which is typical for sol-gel SPME fibers. For polar and semi-polar compounds on beer headspace, the extraction efficiencies of the APTMS/PDMS fiber were superior to those of conventional fibers. The APTMS/PDMS fiber was found to be capable of extracting a broad range of analytes, including highly polar acidic species such as organic acids.

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“…Cupuassu has found applications in the food, pharmaceutical and chemical industries and the cupuassu fat can be used as an alternative fat substitute for cocoa in chocolate production (Gilabert-Escrivá et al, 2002;Lannes et al, 2003;Medeiros et al, 2006). Just like cocoa, cupuassu seeds can be fermented and dried to obtain cupuassu liquor, which is used to elaborate a Brazilian product, "cupulate", with has nutritional and sensorial characteristics that are very close to chocolate (Oliveira et al, 2004).…”

Section: Pre-crystallizationmentioning

confidence: 99%

Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat

Quast¹,

Luccas²,

Kieckbusch³

2011

Grasas y Aceites

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RESUMENPropiedades físicas de mezclas pre-cristalizadas de manteca de cacao y grasa de cupuassu.Se han determinado las características físicas de mezclas binarias pre-cristalizadas de manteca de cacao (mezcla de Bahia + Indonesia) con 5, 10, 15, 20, 25 y 30 % (m/m) de grasa de cupuassu. La pre-cristalización se ha efectuado a escala de laboratorio utilizando un reactor de vidrio con camisa (700mL) con agitación. Las muestras fueron analizadas mediante calorimetría diferencial de barrido, difracción de rayos-X, contenido en grasa solida y tensión de ruptura. Los valores de tensión de ruptura de las mezclas pre-cristalizadas disminuyeron con la incorporación de grasa de cupuassu, siendo este comportamiento observado también para el punto de fusión. Después de la pre-cristalización, manteca de cacao y grasa de cupuassu confirmaron la presencia de polimorfismo β, por medio de análisis de difracción de rayos-X. La adición de hasta 30% de grasa de cupuassu en la manteca de cacao no afecta de modo significativo en las propiedades físicas cuando son comparadas con la manteca de cacao pura. PALABRAS CLAVE: Atemperado o pre cristalización -Contenido de gordura sólida -Difracción de rayos-X -Grasa de cupuassu -Manteca de cacao -Mezcla binaria de grasas -Tensión de ruptura. SUMMARY Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat.The physical characteristics of pre-crystallized binary mixtures of cocoa butter (Bahia + Indonesian blend) and 5, 10, 15, 20, 25 and 30% (w/w) cupuassu fat were determined. Precrystallization was carried out using a lab-scale agitated jacket vessel reactor (700 mL). Samples were submitted to differential scanning calorimetry and X-Ray diffraction. The solid fat content and rupture force were also quantified. The snap values of the crystallized mixture decreased with an increase in the amount of alternative fat. A similar trend was observed with respect to the melting point values. The cocoa butter and cupuassu fat X-ray diffraction patterns confirmed the predominant formation of the β polimorph. The addition of up to 30% cupuassu fat did not significantly affect the values of the physical properties when compared to pure cocoa butter. KEY-WORDS: Binary mixture of fats -Cocoa butterCupuassu fat -Snap test -Solid fat content -Tempering -X-ray diffraction.

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Studies on the aroma of cupuassu liquor by headspace solid-phase microextraction and gas chromatography

Cited by 47 publications

References 31 publications

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

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

Solid Phase Microextraction Fibers Coated with Sol-gel Aminopropylsilica/polydimethylsiloxane: Development and Its Application to Screening of Beer Headspace

Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat

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