Determination of chemical profile of cagaita (Eugenia dysenterica) and its ice cream using paper spray ionization mass spectrometry and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry

• Ano de defesa: 2019
• Autor(a) principal: Mauro Ramalho Silva
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: eng
• Instituição de defesa: Universidade Federal de Minas Gerais; Brasil; FARMACIA - FACULDADE DE FARMACIA; Programa de Pós-Graduação em Ciência de Alimentos; UFMG
• Palavras-chave em Português: Cagaita; Ice cream; Volatile compounds; Antioxidant activity; Paper spray
• Link de acesso: http://hdl.handle.net/1843/33802

The object of this study was to optimize the conditions to extract volatile organic compounds (VOCs), in order to determine the antioxidant activity and chemical profile of cagaita and cagaita ice cream. Initially, the optimization of the VOC extraction method involved the evaluation of parameters such as fiber type (PA, CAR/PMDS, DVB/CAR/PDMS, PDMS/DVB, and CW/DVB), the whipping speed (0, 50, and 100 rpm), the extraction time (20, 30, and 40 min), and the temperature (25, 45, and 65 °C). Then, VOCs were isolated and identified using headspace solid-phase microextraction combined with Gas Chromatography coupled to Mass Spectrometry (HS-SPME/GC-MS). The best condition for extracting VOCs from cagaita was obtained using Polyacrylate fiber, stirring at 50 rpm for 30 min at 45 °C. Most of the VOCs identified in the cagaita and ice cream were terpenes, followed by esters, carboxylic acids, and alcohols. Then the antioxidant activity of the extractable and non-extractable compounds from cagaita was determined. Finally, paper spray ionization mass spectrometry (PS-MS) was used to analyze cagaita and cagaita ice cream. With PS-MS, various compounds were identified including organic acids, sugars, amino acids, anthocyanins, hydroxycinnamic acids, hydrobenzoic acids, flavones, and flavonoids. Moreover, 78% of these compounds identified in the cagaita were also found in ice cream, demonstrating that most of the cagaita substances remained stable during the ice cream manufacturing process. Thus, HS-SPME/GC-MS and PS-MS proved to be suitable techniques to determine the chemical constituents of cagaita and cagaita ice cream samples, permitting identification of various volatile substances and bioactive compounds from various chemical classes.