Professional Documents
Culture Documents
ABSTRACT
Most of the volatile flavoring substances are formed during maturation of fruit when it
ripens. In this study, the mangaba (Hancornia speciosa Gomes) fruit was harvested at
half-ripe and ripe stages of maturity and analyzed for its volatile components. The extracts
were obtained from the fruit pulp by using simultaneous distillation and extraction
technique. Several extraction parameters such as weight of the pulp, dilution with water,
solvent volume and extraction period were standardized to obtain highly characteristic
fruit aroma extracts. The extracts were analyzed for the identification of volatile
compounds by using a system of high resolution gas chromatograph coupled with mass
spectrometer. Eighty-six components were separated out of which 46 compounds were
positively identified. The volatile flavoring substances pertaining to classes of esters
and terpenes increased from 6.19 to 35.487% and from 7.51 to 10.40%, respectively.
The principal volatile compounds present in the pulp of ripe mangaba fruit were isopropyl
acetate (19.23%), 3-hexanol (10.74%), linalool (7.38%), -limonene (2.43%), 3-pentanol
(3.80%), 3-methyl 2-buten-1-ol (2.53%) and furfural (1.52%). Biogeneration of mangaba
flavor is mainly characterized due to the presence of compounds pertaining to esters,
aldehydes and terpenes.
Keywords: Volatiles, fruit, maturation.
RESUMO
A maioria de compostos responsveis pelo aroma de frutas desenvolvido durante o
estdio de maturao maduro. As frutas da mangabeira (Hancornia speciosa Gomes),
colhidas nos estdios de maturao - verde-maduro e maduro, foram analisados quanto
aos seus componentes aromticos a partir de extratos obtidos por meio da destilao
Professor Doutor Engenharia Qumica, Universidade Federal de Sergipe, Sergipe, e-mail: narendra@ufs.br.
Mestre em Cincia e Tecnologia de Alimentos, Departamento de Engenharia Qumica, Universidade Federal
de Sergipe.
3
Embrapa Transferncia de Tecnologia, Campina Grande, PB.
4
Professora Doutora, Departamento de Qumica, Universidade Federal de Pernambuco, 50670-901, Recife,
PE.
1
2
24
INTRODUCTION
The plant, Mangabeira (term referred
for trees of mangaba fruit) is native to the
northeast region of Brazil where it has
proliferated spontaneously in the uncultivated
highland tabuleiros. The fruits, being the size
of plums, are eaten without leaving anything
although it may contain 2 to 10 small seeds).
Although the fruit possesses a little sticky or
gummy characteristic, it is known for its
attractive appearance, yellowish-green in
color, nutritional quality, pleasing aroma and
flavor characteristics which are very much
appreciated for its consumption (NARAIN,
1990; VIEIRA NETO, 1994; LORENZI,
1998).
Tropical fruits are very much cherished
due to their strong exotic aroma. Aroma
development in fruits is accompanied by
maturation process which involves many
changes such as metabolic reactions of
synthesis and degradation of many
substances. Aroma and taste are
determining factors for selection of fruits. The
basic taste of mangaba pulp is due to the
non-volatile components such as sugars and
organic acids. However, the characteristic
flavor is attributed to a large number of volatile
compounds which are present in extremely
small concentrations such as ppm or ppb.
There has been only one work reported
on the identification of volatile compounds
BioEng, Campinas, 1(1):23-29, jan./abr., 2007
25
26
Table 1a. Volatile Compounds in Mangaba fruit at half-ripe and ripe stages of maturation.
o
Aldehydes
1
2
3
4
5
6
7
8
9
10
Alcohols
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
Esters
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
Compounds
RI
Propionaldehydea
(Z)-3-nonenala
Nonanala
Furfurala
(E,E)-2,4-octadienalb
(E)-2-nonenala
(E)-3-decenalb
5-methyl furfurala
m- tolualdehydea
Hexadecanala
780
1345
1379
1455
1504
1518
1548
1586
1630
2100
0.08
0.45
0.59
0.71
0.31
0.37
0.10
0.39
0.49
0.09
0.68
0.24
0.08
1.52
0.16
0.03
0.03
0.04
0.06
0.10
Ethyl alcohola
3-pentanola
3-hexanola
Furfuryl alcoholb
3-methyl-2-pentanola
3-methyl-2-buten-1-olb
(E)-2-penten-1-ola
3-octanola
- terpineola
1,3-butane diola
Geraniola
Benzyl alcohola
Eugenola
Tetradecanola
p-isopropyl phenola
930
1113
1185
1198
1202
1245
1315
1383
1687
1751
1797
1821
2155
2176
2185
4.71
2.41
11.15
0.04
0.68
2.83
0.12
0.08
1.98
0.22
0.28
0.02
0.82
0.50
0.45
7.61
3.80
10.74
1.06
0.32
2.53
0.28
0.03
0.55
0.18
0.43
1.03
0.26
0.22
0.60
Ethyl acetatea
Isopropyl acetatea
Diethyl sulfidea
Propyl acetatea
Ethyl butyratea
2-methylethyl butyratea
Butyl acetatea
Dimethyl disulfidea
Isopropyl disulfideb
Cyclohexyl formateb
Hexyl acetatea
2-furfuryl acetateb
(E)-5-decenyl acetateb
Linalyl hexanoateb
Isobutyl cinnamateb
Heptylphenyl acetateb
Methyl octadecanoatea
Ethyl octadecanoatea
819
882
903
966
1029
1042
1065
1091
1260
1304
1308
1514
1721
1844
2230
2266
2429
2464
0.23
0.13
0.45
0.32
0.29
0.42
0.22
0.26
0.14
0.43
1.29
0.46
0.25
0.69
0.61
9.38
19.23
2.39
0.30
0.14
0.40
0.16
0.09
0.50
0.06
0.01
0.24
0.29
1.02
0.52
0.55
0.18
0.02
27
Table 1 b. Aromatic Compounds in Mangaba fruit at half-ripe and ripe stages of maturation.
Aromatic compounds
924
1
Benzenea
a
2
Toluene
1026
1121
3
m-xylenea
a
1163
4
o -xylene
a
5
1,3,5-trimethyl benzene 1240
Ketones
1014
1
1-penten-3-onea
a
1049
2
3-hexanone
b
3
3-hydroxy-2-butanone 1275
4
Isoamyl ketoneb
1529
a
5
Acetophenone
1611
Terpenes
1181
1
-limonenea
a
2
(E)-linalool oxide
1424
b
3
Linalool
1537
a
1745
4
- phellandrene
Lactones
1
-angelica lactonea
1430
a
1616
2
-valerolactone
b
2214
3
-undecalactone
Acid
1
Dodecanoic acidb
2514
3.84
0.17
1.28
0.60
1.24
0.34
0.11
0.07
0.06
0.04
0.93
0.09
2.22
0.29
1.13
0.10
0.04
0.36
0.03
0.20
0.74
6.69
0.08
2.43
0.37
7.38
0.22
0.24
0.33
0.39
0.14
0.30
0.44
2.10
0.28
a
identified positively based on retention index datum and spectrum verification from the
NIST mass library or literature (ADAMS, 1995; JENNINGS & SHIBAMOTO 1980) along
with the standards run under identical analytical conditions.
b
identified tentatively based on retention index datum and spectrum verification from the
NIST mass library or literature (ADAMS, 1995; JENNINGS AND SHIBAMOTO 1980)
28
29
CONCLUSIONS
This research reports the volatiles
profile of mangaba fruits at half-ripe and ripe
stages of its maturation. During the fruit
development, there was a pronounced
increase in esters compounds, varying from
6.19% in half-ripe fruits to 35.48% in ripe
fruits. Isopropyl acetate, ethyl acetate, 3hexanol, ethyl alcohol, linalool, 3-pentanol, 3methyl-2-butenol, furfural and -limonene are
REFERENCES
ADAMS R.P. Identification of essential oil
Components by gas chromatography/mass
spectroscopy. Chicago: Allured Publishing
Corporation, 1995.