Determination of chemical profile of Eugenia dysenterica ice cream using PS-MS and HS-SPME/GC-MS

Página do item simplificado
dc.creatorMauro Ramalho Silva
dc.creatorLucas Gomes de Freitas
dc.creatorHenrique de Oliveira Prata Mendonça
dc.creatorAmauri Geraldo de Souza
dc.creatorHebert Vinícius Pereira
dc.creatorRodinei Augusti
dc.creatorInayara Cristina Alves Lacerda
dc.creatorJúlio Onésio Ferreira Melo
dc.creatorRaquel Linhares Bello de Araújo
dc.date.accessioned2023-04-20T23:29:55Z
dc.date.accessioned2025-09-08T23:15:33Z
dc.date.available2023-04-20T23:29:55Z
dc.date.issued2021-02
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.21577/0100-4042.20170680
dc.identifier.issn01004042
dc.identifier.urihttps://hdl.handle.net/1843/52357
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofQuímica Nova
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectCagaita
dc.subjectSorvete
dc.subjectEugenia dysenterica
dc.subjectPaper spray
dc.subject.otherCerrado
dc.subject.otherCagaita
dc.subject.otherIce cream
dc.subject.otherPaper spray
dc.subject.otherChemical profile
dc.subject.otherVolatile compounds
dc.titleDetermination of chemical profile of Eugenia dysenterica ice cream using PS-MS and HS-SPME/GC-MS
dc.typeArtigo de periódico
local.citation.epage136
local.citation.issue2
local.citation.spage129
local.citation.volume44
local.description.resumoThe incorporation of Cerrado fruits in food products such as ice cream has many advantages because it represents a source of nutrients and bioactive compounds. Given the demand for less laborious methods to analyze food, the paper spray ionization mass spectrometry technique was applied for the first time for a rapid characterization of the chemical components found cagaita ice cream. PS-MS in positive and negative ionization modes were used. The profile of volatile compounds was determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. Fingerprints obtained through PS-MS identified various classes of compounds, such as flavones, anthocyanins, sugars, organic acids, hydroxybenzoic acids, fatty acids, hydroxycinnamic acids, lignin, and phenylpropanoid. The use of both fibers enabled the extraction and identification of 18 volatile compounds in cagaita, and 16 of them were also identified in cagaita ice cream. The most common volatile compound found in both cagaita and ice cream was 3-carene monoterpene. Considering the effect of processing on cagaita constituents, 89% of the volatile compounds remained in the ice cream. Also, 78% of the fruit chemical compounds analyzed by PS-MS were found in the product. Thus, the results indicate that most of the fruit compounds remained in the ice cream after processing.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/qn/a/QJnqPgjg7MmhfBvGQ34kbLj/?lang=en

Arquivos

Pacote original

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
DETERMINATION OF CHEMICAL PROFILE OF Eugenia dysenterica ICE CREAM USING PS-MS AND HS-SPMEGC-MS.pdf
Tamanho:
1.12 MB
Formato:
Adobe Portable Document Format
Baixar

Licença do pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
License.txt
Tamanho:
1.99 KB
Formato:
Plain Text
Descrição:
Baixar

Coleções

Artigo de Periódico

Logo UFMG