Volatile Components of Sapote [<i>Pouteria sapota</i>(Jacq.) H. E. Moore et Stern] Fruit

Pino, Jorge A.; Marbot, Rolando; Saurí, Esteban Riambau; Zumárraga, Carlos

doi:10.1080/10412905.2006.9699375

Cited by 9 publications

(7 citation statements)

References 4 publications

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“…The mainly component of volatil e oil from fruits of P. pariry is methyl butanoate; and the analysis of oil from P. caimito fruits showed that palmitic acid, hexadecil acetate and α-copaen (26) were the most abundant constituents (Maia et al, 2003). Analysis of oil from fruits of P. sapota revealed the presence, besides others, of benzaldehyde, hexanal, and palmitic acid that were the major ones (Pino et al, 2006). From the almonds of these three species were isolated palmitic, estearic, oleic and linoleic acids (Solis-Fuentes et al, 2001;Solis-Fuentes & Duran-deBazua, 2003).…”

Section: Chemical Composition Of Pouteria Speciesmentioning

confidence: 99%

Genus Pouteria: chemistry and biological activity

Silva¹,

Simeoni²,

Silveira³

2009

Rev. bras. farmacogn.

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RESUMO: "Gênero Pouteria: Química e atividade biológica". O gênero Pouteria pertence à família Sapotaceae e pode ser encontrado em muitos continentes. As plantas desse gênero têm sido utilizadas na construção civil, na alimentação e também na medicina popular. Algumas atividades biológicas são reportadas às espécies desse gênero, tais como, antioxidante, anti-inflamatória, antibacteriana e antifúngica, mas seu real potencial como fonte de novos fármacos ainda é pouco conhecido. Assim, uma revisão sobre a composição química e as atividades biológicas de Pouteria é apresentada, com o intuito de estimular a continuação dos estudos das espécies aqui citadas, e a investigação de outras espécies para as quais não foram encontrados relatos.Unitermos: Pouteria, Sapotaceae, triterpenos, flavonoides, plantas medicinais. ABSTRACT:The genus Pouteria belongs to the family Sapotaceae and can be widely found around the World. These plants have been used as building material, as food, because the eatable fruits, as well as remedies in folk medicine. Some biological activities have been reported to species of this genus such as antioxidant, anti-inflammatory, antibacterial and antifungal. However, the real potential of this genus as source of new drugs or phytomedicines remains unknown. Therefore, a review of the so far known chemical composition and biological activities of this genus is presented to stimulate new studies about the species already reported moreover that species have no reference about chemistry or biological activities could be found until now.

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Section: Chemical Composition Of Pouteria Speciesmentioning

confidence: 99%

Genus Pouteria: chemistry and biological activity

Silva¹,

Simeoni²,

Silveira³

2009

Rev. bras. farmacogn.

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“…It is well-known that the volatile profiles can be affected by the extraction method used. 20 Pino et al 5 extracted the volatile components of P. sapota fruits by SDE with dichloromethane as solvent, finding benzaldehyde, hexanal, and hexadecanoic acid as major constituents. SDE extraction significantly changes the composition of volatile extract due to the effect of temperature; for example, labile aroma active volatiles such as, 3-methyl-1-butanal, 2-methyl-1-propanol, (Z)-3-hexenal, linalool, and b-damascenone, Table 1 and FD values are placed on the figure.…”

Section: Resultsmentioning

confidence: 99%

“…A couple of works have reported the volatile composition of this fruit. Pino et al 5 reported the volatile composition of P. sapota fruit extract obtained by SDE (Simultaneous steam Distillation-solvent Extraction) with dichloromethane, concluding that benzaldehyde, hexanal, and hexadecanoic acid were the major constituents. Recently, Rodríguez et al 6 reported cedrol, azulene, b-ionone, naphthalene, a-pinene, and benzaldehyde as the major constituents of P. sapota fruit by using an optimised HS-SPME method.…”

Section: Introductionmentioning

confidence: 99%

IDENTIFICATION OF AROMA-ACTIVE VOLATILE COMPOUNDS IN Pouteria sapota FRUIT BY AROMA EXTRACTION DILUTION ANALYSES (AEDA)

Martín

Osorio

2019

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Pouteria sapota is a tropical fruit that is commonly found in central and north part of South America where is widely consumed by its biofunctional properties. The aroma active volatile compounds of Pouteria sapota fruit were studied by using the molecular sensory approach, which includes a SAFE (Solvent Assisted Flavor Evaporation) distillation to get a volatile extract that resembles the fruit aroma, and the combination of GC-O (Gas Chromatography coupled to Olfactometry) with GC-MS analyses to identify odour-active compounds. By AEDA (Aroma Extract Dilution Analysis), b-damascenone, furaneol, linalool, (Z)-3-hexenal, and benzaldehyde, were identified as key aroma compounds in this fruit.

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“…Compared with other tropical fruits, this is a low level, e.g. 12.8 μg/kg in papaya, [6] 240-332 mg/kg in bullock's heart, [7] 18-123 mg/kg in mango, [8] 6.5 mg/kg in sapote, [2] and 18.8 mg/kg in yellow sapote, [9] but higher than 1.5 mg/kg in star apple, [10] determined with the same isolation technique. The composition of the fruit included 12 ketones (27.5% of the total volatile composition), seven terpenes (64.8%), four esters (4.1%), four alcohols (2.1%), two aldehydes (1.1%), and a sulfur compound (0.4%), all of them Compound definitely identified (comparison of LRI and mass spectra with reference compound) b By mass spectra data and retention index data from the literature.…”

Section: Resultsmentioning

confidence: 99%

“…[2,3] Two hundred grams of sliced fruits were blended with 500 mL of distilled water; 0.2 mg of methyl nonanoate was added as an internal standard, and the volatile compounds were isolated by means of a simultaneous distillation-solvent extraction (SDE) apparatus using 40 mL of dichloromethane for 1 h. The extract was dried over anhydrous Na 2 SO 4 and concentrated to 0.6 mL in a Kuderna-Danish evaporator with a Vigreux column and then to 0.2 mL with a gentle nitrogen stream. The concentrated extract was stored in a glass screw-top vial at −20°C until being analyzed.…”

Section: Isolation Of Volatile Compounds By Simultaneous Distillationmentioning

confidence: 99%

Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit

Pino

Moo-Huchin

Sosa-Moguel

et al. 2017

International Journal of Food Properties

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Lucuma hypoglauca Standley, locally named choch, is apparently native from Southern Mexico, but is also cultivated in Central and South America. The fruit is consumed fresh and it is widely accepted in diverse regional markets. Owing to the great potential of commercialization as an exotic fruit, it is important to analyze the aroma of this fruit. The objective of this present study was to analyze the volatile compounds causing the aroma of choch fruit. The volatile compounds of choch fruit were isolated by simultaneous distillation-solvent extraction (SDE) and analyzed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. A total of 30 volatile constituents were detected, which represented 2.31 mg kg −1 of the fruit. The composition of the volatile constituents of the fruit included 12 ketones (27.5% of the total volatile composition), seven terpenes (64.8%), four esters (4.1%), four alcohols (2.2%), two aldehydes (1.1%), and a sulfur compound (0.4%). The major compounds were (E)-β-caryophyllene (56.3% of the total volatile composition), with lesser amounts of 3-hydroxy-2-butanone (6.1%), 2-pentanone (5.6%), and (E)-3-penten-2-one (5.6%). By application of odor activity values (OAVs), six constituents were considered as aroma-active volatiles, of which the most important were (E)-3-penten-2-one, (E)-β-caryophyllene, methional, 3-methylbutanal, 3-heptanone, butanal, and 3-hexanone.ARTICLE HISTORY

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Volatile Components of Sapote [Pouteria sapota(Jacq.) H. E. Moore et Stern] Fruit

Cited by 9 publications

References 4 publications

Genus Pouteria: chemistry and biological activity

Genus Pouteria: chemistry and biological activity

IDENTIFICATION OF AROMA-ACTIVE VOLATILE COMPOUNDS IN Pouteria sapota FRUIT BY AROMA EXTRACTION DILUTION ANALYSES (AEDA)

Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit

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