Variability of polyphenols and volatiles during fruit development of three pitanga (Eugenia uniflora L.) biotypes
| Autor: | Suzana C. Santos, Pedro Henrique Ferri, João Marcos Gonçalves Barbosa, Ruver Rodrigues Feitosa Ramalho |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
food.ingredient
030309 nutrition & dietetics Curzerene Eugenia law.invention Anthocyanins 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Glucosides law Gallic Acid Tellimagrandin II Hydroxybenzoates Oils Volatile Tannin Food science Essential oil Flavonoids chemistry.chemical_classification Volatile Organic Compounds 0303 health sciences Chemotype Plant Extracts Eugenia uniflora Polyphenols 04 agricultural and veterinary sciences 040401 food science Hydrolyzable Tannins chemistry Polyphenol Fruit Anthocyanin Multivariate Analysis Sesquiterpenes Tannins Food Science |
| Zdroj: | Food Research International. 119:850-858 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2018.10.068 |
| Popis: | Changes in volatile constituents and phenolic compounds were investigated during fruit development of three pitanga biotypes. Constituents were submitted to multivariate analysis and fruit samples were differentiated by selina-1,3,7(11)-trien-8-one (38.2 ± 2.9%) and its epoxide (26.4 ± 7.2%) for the red-orange biotype; by curzerene (15.04 ± 2.1%) and atractylone (8.47 ± 2.1%) for the red biotype; and by spathulenol (3.7 ± 0.8%) and germacrone (54.7 ± 3.1%) for the purple biotype. Hydrolysable tannins such as mono-O-galloyl- d -glucose, 1,2,6-tri-O-galloyl-β- d -glucose, tellimagrandin II, and eugeniflorin D2 were identified, as well as oenothein B as the major compound (32.43 ± 7.1 mg/g dry fruit). During pitanga's maturation, anthocyanin content increased, while flavonoid and tannin contents decreased. Higher contents of the majority of phenolic compounds occurred in the red-orange biotype. Biosynthesis of phenolic compounds was influenced by biotype and degree of maturation, whereas chemovariation in essential oil constituents was mainly due to biotypes, thus confirming essential oil chemotypes of E. uniflora. |
| Databáze: | OpenAIRE |
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