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Status of research on lactones used as aroma:A bibliometric review

Food Bioscience 2022年第6期50卷 17-31页

作者： Juliete Pedreira Nogueira Iago Hudson da Silva Souza Julianna Karla Santana Andrade narendra narain Laboratory of Flavor and Chromatographic Analyzes Federal University of SergipeSão CristóvãoSEBrazil

The lactones belong to a class of organic compounds relevant to the flavors and fragrances industry by imparting fruity,creamy,and aromatic notes with application in various products in the food,beverage,and *** aim of this review was providing the status of the published research and the panorama of patents filed under biotechnological production of aroma lactones(BPAL).Therefore,a bibliometric analysis and a technological prospection were carried out on the BPAL between 2000 and *** tools permitted to identify relevant publications,research networks,and prominent journals,authors,institutions,and *** hundred and nine scientific publications were recovered in Scopus®and Web of Science™,while in 1161 patent documents were reviewed in The Lens *** results showed that both scientific and technological productions on BPAL have been developing in recent *** Letters and Applied Microbiology and Biotechnology were the two journals with more BPAL research *** stood out in the number of scientific publications,and China had the highest number of patent *** Institute of Technology and Konkuk University have not only excelled in scientific production,but also in production *** low prevalence of international cooperation consolidated networks was ***,the research focused on the production ofγ-decalactone from the biotransformation of methyl ricinoleate by Yarrowia lipolytica *** review revealed that,in recent years,the researchers have also investigated the production of other lactones,e.g.γ-dodecalactone,from non-hydroxylated fatty acids using enzymatic hydrolysis.

关键词： Aroma compounds Bibliometrics Biotransformation Intellectual property

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Method Optimization Study on Isolation of Volatile Compounds by Headspace Solid-Phase Microextraction (HS-SPME) from Custard Apple (<i>Annona squamosa</i>L.) Pulp.

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Journal of Analytical Sciences, Methods and Instrumentation 2020年第3期10卷 59-77页

作者： Mércia de Sousa Galvão Karen Leticia de Santana Juliete Pedreira Nogueira Maria Terezinha Santos Leite Neta narendra narain Departament of Food Engineering Federal University of Paraiba Jo&atilde o Pessoa Brazil Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe S&atilde o Cristóvã o Brazil

Aroma is an important quality parameter, which can help in delaying degradative processes and hence understanding the volatile compounds that are part of an aroma is extremely important. Thus, the aim of this study was to isolate the volatile compounds present in custard apple (Annona squamosa L.) pulp by solid-phase microextraction (SPME) technique using 3 different fibers (DVB/CAR/PDMS, PDMS and PDMS/DVB). An experimental design was set up to evaluate the best extraction conditions wherein the variables were extraction temperature (minimum 28°C, maximum 62°C), ionic strength (minimum 0, maximum 30.0%) and sample concentration (min 1, max 99.0%). The separation of volatiles was achieved in chromatographic columns of different polarity (polar and non-polar) while identification of volatile compounds was performed by high resolution gas chromatography system coupled with mass spectrometry. The results obtained using 3 different fibers revealed the isolation of 71 compounds with fiber DVB/CAR/PDMS, while only 30 and 21 compounds were isolated using fibers PDMS/DVB and PDMS, respectively. The major classes of compounds identified were terpenes, esters, alcohols and aldehydes. Optimum conditions for obtaining higher number of volatiles for non-polar column were 45°C for extraction temperature, 15% of sodium chloride and 50% of pulp amount which resulted in isolation of a maximum of 78 peaks.

关键词： Flavor SPME Response Surface Methodology Volatiles Gas Chromatography-Mass Spectrometry

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A Rapid Method for Determination of Some Phenolic Acids in Brazilian Tropical Fruits of Mangaba(Hancornia speciosa Gomes)and Umbu(Spondias tuberosa Arruda Camara)by UPLC

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Journal of Analytical Sciences, Methods and Instrumentation 2013年第3期3卷 1-10页

作者： Edelvio de Barros Gomes Suyare Araújo Ramalho Nayjara Carvalho Gualberto Rita de Cássia Mendonça de Miranda Nisha Nigam narendra narain Laboratory of Flavor and Chromatographic Analysis Federal University of SergipeSao CristóvaoBrazil Instituto Federal de Educacao Ciencia e Tecnologia da BahiaCanelaBrazil Department of Chemistry R.D.National CollegeBandraMumbaiIndia

A rapid chromatographic method for the determination of six phenolic acids (chlorogenic, ferulic, gallic, p-coumaric, protocatechuic and vanillic acids) by ultra performance liquid chromatography (UPLC), was developed and applied for Brazilian tropical fruits mangaba (Hancornia speciosa Gomes) and umbu (Spondias tuberosa Arruda Camara). A multivariate statistical experimental design was employed to optimize analytical conditions (solvent A, solvent B concentrations and flow rates). Samples were cleaned-up by solid-phase extraction (SPE) with different solvents (methanol and acetone) employing SPE cartridges (amine and octadecyl-silane). The method using dihydrogen potassium phosphate 5 mmoL as solvent A and 8% acetonitrile as solvent B presented limits of detection varying from 14 to 94 ***, limits of quantification from 39 to 277 ***-1 with 2 μL of injection volume while total run time for all six compounds was only 9.6 minutes. Higher recovery was obtained by extraction with methanol-acetone of 69.51% to 72.59% for protocatechuic acid and 69.58% to 126.31% for the chlorogenic acid. The concentrations of chlorogenic, p-coumaric and ferulic acids in mangaba extracts were 113.4, 32.1 and 1.5 μg.g-1, respectively while concentrations of chlorogenic, protocatechuic, gallic, vanillic, ferulic and p-coumaric acids present in umbu fruit were 118.9, 141.3, 3.5, 2.5, 2.2 and 1.8 μg.g-1, respectively.

关键词： Antioxidants Bioactive Compounds Tropical Fruits SPE UPLC-DAD

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Catechin and Epicatechin Contents in Wines Obtained from Brazilian Exotic Tropical Fruits

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Food and Nutrition Sciences 2014年第5期5卷 449-457页

作者： Suyare Araújo Ramalho Nayjara Carvalho Gualberto Maria Terezinha Santos Leite Neta Rejane Andrade Batista Suzane Macêdo Araújo Jane de Jesus da Silveira Moreira narendra narain Laboratory of Flavor & Chromatographic Analyses/PROCTA Federal University of Sergipe Sao Cristóvao Brazil

Flavonoids constitute a diverse group of secondary metabolites which are present in both fruits and wines. The contents of some of the most prominent compounds such as catechin and epicatechin are little known in wines prepared from tropical fruits. In this context, this study was aimed to determine catechin and epicatechin contents in wines processed from 7 tropical fruits (cajá-umbu, cashew apple, mangaba, pineapple, siriguela, sugar apple and umbu), by HPLC-DAD system. Moreover the total phenolic compounds content was also determined in these wines and compared to those of the commercial wines obtained from grapes and cashew apple. The wines produced in this work contained higher total phenolic compounds contents when compared to that of the grape wines. The higher values of total phenolic compounds were found in wines elaborated from cajá-umbu (123.4 mg·mL-1 GAE) and from cashew (87.5 mg·mL-1 GAE). However, higher contents of catechin and epicatechin were found in wines obtained from mangaba (14.01 ± 0.37 mg·L-1, 22.66 ± 1.03 mg·L-1), siriguela (9.97 ± 0.28, 4.38 ± 0.45) and cashew apple (7.46 ± 0.18, 1.30 ± 0.17) fruits. The present work indicates that the use of exotic tropical fruits is feasible in developing wines which could serve as functional foods as these contain appreciable quantities of catechin and epicatechin.

关键词： Tropical Fruits Cajá-Umbu Mangaba Cashew Apple Siriguela Wines HPLC-DAD

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