DETERMINATION OF CHEMICAL PROFILE OF Eugenia dysenterica ICE CREAM USING PS-MS AND HS-SPME/GC-MS
| Autor: | Mauro R. Silva, Lucas G. Freitas, Henrique de O. P. Mendonça, Amauri G. Souza, Hebert V. Pereira, Rodinei Augusti, Inayara C. A. Lacerda, Júlio O. F. Melo, Raquel L. B. Araújo |
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| Jazyk: | English<br />Spanish; Castilian<br />Portuguese |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Química Nova, Vol 44, Iss 2, Pp 129-136 (2021) |
| Druh dokumentu: | article |
| ISSN: | 1678-7064 0100-4042 |
| DOI: | 10.21577/0100-4042.20170680 |
| Popis: | The 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. |
| Databáze: | Directory of Open Access Journals |
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