Compostos voláteis em frutos de coquinho-azedo (Butia Capitata) determinados por headspace e CG-Em

• Ano de defesa: 2012
• Autor(a) principal: Silvia Juliane Ventura
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: CG-EM; Butia capitata; Compostos voláteis; Headspace; Frutas Cultivo; Coquinho-azedo
• Link de acesso: http://hdl.handle.net/1843/NCAP-96SNQU

Amongst the native fruit from the Brazilian Savanna, the coquinho-azedo (Butia capitata (Mart) Becc) is outstood because its social and economical importance mainly for the disadvantaged community from the North of Minas Gerais, since its fruits are important food source and income. This study aimed to evaluate the aspects concerning to volatile compounds of coquinho-azedo (Butia capitata), and optimizing the headspace technique in which volatile compounds were isolated being optimized the following parameters: sample weight, homogenization temperature, ionic strength, equilibrium time and reduced pressure effect. Separation and identification of substances were performed by gas chromatography coupled to mass spectrometry. Besides that it was investigated the effect of four maturity stages and post-harvest ripening in two controlled conditions of storage on the chemical composition of the fruit (size, weight, soluble solids, titratable acidity, moisture and volatile compounds). Fully ripe fruit provided the extraction of 13 compounds and with the post-harvest ripening there was the extraction of methyl decanoate and ethyl decanoate. They were identified 20 compounds in optimum conditions for extraction (2.00 g of sample and 2.00 mL of 15% NaCl (w / v), keeping the system at 75°C for five minutes under agitation of 500 rpm). The main classes of identified organic substances were esters (85%), aldehydes (5%), ketones (5%) and hydrocarbons (5%). The ethyl hexanoate and ethyl butanoate esters were the compounds predominantly found, indicating their intense relationship with the characteristic flavor of that fruit.