Detalhes bibliográficos
| Ano de defesa: |
2015 |
| Autor(a) principal: |
Ramalho, Ruver Rodrigues Feitosa
 |
| Orientador(a): |
Santos, Suzana da Costa
|
| Banca de defesa: |
Santos, Suzana da Costa,
Paula, José Realino de,
Oliveira, Cecília Maria Alves de |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal de Goiás
|
| Programa de Pós-Graduação: |
Programa de Pós-graduação em Química (IQ)
|
| Departamento: |
Instituto de Química - IQ (RG)
|
| País: |
Brasil
|
| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
http://repositorio.bc.ufg.br/tede/handle/tede/4917
|
Resumo: |
The composition of essential oils and the content of phenolic compounds in fruits of three varieties of pitanga (fruits red, red-orange and purple) were analyzed for four ripening stages. The analysis of variance (two-way ANOVA) showed that the anthocyanins differ significantly between the three pitanga varieties, especially at the final stage. Levels of flavonoids varied during maturation differently for each variety, and only at the third stage the levels of these metabolites were similar for the three varieties. No differences were observed in tannin concentrations during fruit ripening and total phenols between the three varieties. Through analysis by GC/MS was possible to identify a total of 28 substances in essential oils of pitanga fruit. The red variety was characterized by the presence of germacrone (39.67-46.54%) curzerene (14.36- 15.75%) and atractylone (6.90-10.10%), while the red-orange presents as major compounds: selina-1,3,7(11)-trien-8-one (36.06-41.22%) and selina-1,3,7(11)-trien-8- one epoxide (19.36-34.28%). The purple variety contains germacrone (51.56-56.80%), curzerene (4.10-5.11%), atractylone (0.72-1.50%), selina-1,3,7(11)-trien-8-one (11.04- 14.31%) and selina-1,3,7(11)-trien-8-one epoxide (3.70-5.86%). Total sesquiterpenes are the major constituents of the fruits of the three varieties at all stages of maturation, and the oxygenated sesquiterpenes were more abundant in red and purple varieties, while hydrocarbons sesquiterpenes were dominant in the red-orange variety. Generally no significant differences were observed in the concentrations of the major volatile compounds of the three varieties during the period of maturation, only the orange-red variety showed variations in the total levels of sesquiterpenes and monoterpenes. It was concluded that the composition of essential oils and anthocyanin levels are the factors that distinguish the three varieties, while in relation to the ripening process the anthocyanins, flavonoids, phenolic compounds and some minor constituents of the oils have varied significantly. |
