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

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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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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