Use este identificador para citar o ir al link de este elemento:
http://hdl.handle.net/1843/52352| Tipo: | Artigo de Periódico |
| Título: | Chemical physical characterization and profile of fruit volatile compounds from different accesses of Myrciaria floribunda (H. West Ex Wild.) O. Berg through polyacrylate fiber |
| Autor(es): | Yesenia Mendoza García Ana Luiza Coeli Cruz Ramos Ana Cardoso Clemente Filha Ferreira de Paula Maicon Heitor do Nascimento Rodinei Augusti Raquel Linhares Bello de Araújo Eurico Eduardo Pinto de Lemos Júlio Onésio Ferreira Melo |
| Resumen: | Among the many species of native fruit of Brazil that have been little explored, there is Myrciaria floribunda (also known as rumberry, cambuizeiro, or guavaberry), a species with significant variability, which has fruits of different colors (orange, red, and purple) when ripe. The physical-chemical characteristics evaluated were fruit weight (FW), seed weight (SW), pulp weight (PW), number of seeds (NS), longitudinal diameter (LD), transverse diameter (TD), format (LD/TD), hydrogen potential (pH), soluble solids (SS), titratable acidity (TA), and ratio (SS/TA); further, the volatile organic compounds (VOCs) of nine accesses of rumberry orchards were identified. The averages of the variables FW, SW, PW, NS, LD, TD, shape, and firmness were 0.76 g, 0.22 g, 0.54 g, 1.45, 10.06 mm, 9.90 mm, 1.02, 2.96 N, respectively. LD/TD data showed that the fruits have a slightly rounded shape (LD/TD = 1). The averages for pH, SS, TA, and SS/TA were 3.74, 17.58 Brix, 4.31% citric acid, and 4.31, respectively. The evaluated parameters indicated that the fruits can be consumed both in natura and industrialized, with the red-colored fruits presenting a good balance of SS/TA, standards demanded by the processing industries. Thirty-six VOCs were identified, with emphasis on the sesquiterpenes. Caryophyllene (21.6% to 49.3%) and γ-selinene (11.3% to 16.3%) were the most predominant compounds in rumberry fruits. |
| Asunto: | Frutas Cambuí Myrciaria floribunda |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | FAR - DEPARTAMENTO DE ALIMENTOS ICX - DEPARTAMENTO DE QUÍMICA |
| Tipo de acceso: | Acesso Aberto |
| Identificador DOI: | https://doi.org/10.3390/molecules26175281 |
| URI: | http://hdl.handle.net/1843/52352 |
| Fecha del documento: | 2021 |
| metadata.dc.url.externa: | https://www.mdpi.com/1420-3049/26/17/5281 |
| metadata.dc.relation.ispartof: | Molecules |
| Aparece en las colecciones: | Artigo de Periódico |
archivos asociados a este elemento:
| archivo | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Chemical Physical Characterization and Profile of Fruit Volatile Compounds from Different Accesses of Myrciaria floribunda (H. West Ex Wild.) O. Berg through Polyacrylate Fiber.pdf | 1.52 MB | Adobe PDF | Visualizar/Abrir |
Los elementos en el repositorio están protegidos por copyright, con todos los derechos reservados, salvo cuando es indicado lo contrario.