Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2000-11-01 DOI:10.1016/S0308-8146(00)00152-7

Ana L. Vendramini, Luiz C. Trugo

引用次数: 0

Abstract

The effect of stage of maturity on the chemical composition and volatile components of acerola (Malpighia punicifolia L.) was investigated in three different stages. Stage of maturation was characterized by different indicators such as color, vitamin C, soluble solids, protein, ash, moisture, titrable acidity, pH and sugars. Titrable acidity, sugars and soluble solids increased and vitamin C and protein decreased with the progress of maturation. The volatile fraction was analysed by GC–MS. It was possible to identify 31 compounds in the mature (red) fruits, such as acethyl-methyl-carbinol, 2-methyl-propyl-acetate, limonene, E-Z-octenal, ethyl hexanoate, isoprenyl butirate and acetofenone; 23 in the intermediate (yellow), such as, methyl hexanoate, 3-octen-1-ol and hexyl butirate; and 14 in the immature (green) fruit, such as methyl-propyl-ketone, E-Z-hexenyl-acetate and 1-octadecanol.

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针叶树果实3个成熟期的化学成分

研究了不同成熟期针叶树（malpiighia punicifolia L.）化学成分和挥发性成分对不同成熟期针叶树的影响。成熟度指标包括颜色、维生素C、可溶性固形物、蛋白质、灰分、水分、可滴定酸度、pH和糖。随着成熟的进展，可滴定酸度、糖和可溶性固形物增加，维生素C和蛋白质减少。采用气相色谱-质谱法分析挥发分。成熟（红色）果实中可鉴定出31种化合物，如乙酰甲基甲醇、2-甲基乙酸丙酯、柠檬烯、e - z -辛醛、己酸乙酯、丁酸异丙酯和乙酮；23中间体（黄色），如己酸甲酯、3-辛烯-1-醇和丁酸己酯；未成熟（绿色）果实中含有14种，如甲基丙基酮、e - z -乙酸己烯和1-十八醇。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.