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Analysis of volatile compounds of taperebá (Spondias mombin L.) and cajá (Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME).
J Agric Food Chem. 2003 Feb 26; 51(5):1387-92.JA

Abstract

Volatile compounds of cajá and taperebá fruits, both classified as Spondias mombin, but from different geographic origins, were extracted (and analyzed) using solid phase microextraction (SPME) and simultaneous distillation and extraction (SDE). Forty-eight compounds were identified in taperebá and 47 in cajá by SPME using a DVB/CAR/PMDS fiber. (E)-Caryophyllene (18.7%), ethyl butyrate (10.0%), and ethyl hexanoate (7.0%) were the most abundant components in taperebá volatiles extracted by SPME, whereas myrcene (41.1%) and beta-phellandrene (8.5%) were the major compounds in cajá. In the taperebá SDE extract, 46 substances were identified, and (Z)-caryophyllene (13.2%) and limonene (9.5%) were predominant. From the 42 substances found in the SDE extract of cajá, the major components were myrcene (38.0%) and p-cymene (6.2%). The two fruits showed similar chromatograms upon the use of SDE and SPME. These methods made it possible to determine 30 identical components in both fruits by using SDE and 32 by using SPME.

Authors+Show Affiliations

Ceva-Antunes PM
Instituto de Química, Universidade do Brasil, CT bloco A, Lab 641 Cidade Universitária, Rio de Janeiro, Brazil.
Bizzo HR
No affiliation info available
Alves SM
No affiliation info available
Antunes OA
No affiliation info available

MeSH

AnacardiaceaeChromatography, GasFruitGas Chromatography-Mass SpectrometryOdorantsVolatilization

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12590486

Citation

Ceva-Antunes, Patricia M N., et al. "Analysis of Volatile Compounds of Taperebá (Spondias Mombin L.) and Cajá (Spondias Mombin L.) By Simultaneous Distillation and Extraction (SDE) and Solid Phase Microextraction (SPME)." Journal of Agricultural and Food Chemistry, vol. 51, no. 5, 2003, pp. 1387-92.
Ceva-Antunes PM, Bizzo HR, Alves SM, et al. Analysis of volatile compounds of taperebá (Spondias mombin L.) and cajá (Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME). J Agric Food Chem. 2003;51(5):1387-92.
Ceva-Antunes, P. M., Bizzo, H. R., Alves, S. M., & Antunes, O. A. (2003). Analysis of volatile compounds of taperebá (Spondias mombin L.) and cajá (Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME). Journal of Agricultural and Food Chemistry, 51(5), 1387-92.
Ceva-Antunes PM, et al. Analysis of Volatile Compounds of Taperebá (Spondias Mombin L.) and Cajá (Spondias Mombin L.) By Simultaneous Distillation and Extraction (SDE) and Solid Phase Microextraction (SPME). J Agric Food Chem. 2003 Feb 26;51(5):1387-92. PubMed PMID: 12590486.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of volatile compounds of taperebá (Spondias mombin L.) and cajá (Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME). AU - Ceva-Antunes,Patricia M N, AU - Bizzo,Humberto R, AU - Alves,Sergio M, AU - Antunes,O A C, PY - 2003/2/20/pubmed PY - 2003/4/10/medline PY - 2003/2/20/entrez SP - 1387 EP - 92 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 5 N2 - Volatile compounds of cajá and taperebá fruits, both classified as Spondias mombin, but from different geographic origins, were extracted (and analyzed) using solid phase microextraction (SPME) and simultaneous distillation and extraction (SDE). Forty-eight compounds were identified in taperebá and 47 in cajá by SPME using a DVB/CAR/PMDS fiber. (E)-Caryophyllene (18.7%), ethyl butyrate (10.0%), and ethyl hexanoate (7.0%) were the most abundant components in taperebá volatiles extracted by SPME, whereas myrcene (41.1%) and beta-phellandrene (8.5%) were the major compounds in cajá. In the taperebá SDE extract, 46 substances were identified, and (Z)-caryophyllene (13.2%) and limonene (9.5%) were predominant. From the 42 substances found in the SDE extract of cajá, the major components were myrcene (38.0%) and p-cymene (6.2%). The two fruits showed similar chromatograms upon the use of SDE and SPME. These methods made it possible to determine 30 identical components in both fruits by using SDE and 32 by using SPME. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12590486/Analysis_of_volatile_compounds_of_taperebá__Spondias_mombin_L___and_cajá__Spondias_mombin_L___by_simultaneous_distillation_and_extraction__SDE__and_solid_phase_microextraction__SPME__ DB - PRIME DP - Unbound Medicine ER -