Abstract
Most of the volatile flavoring substances are formed during maturation of fruit when itripens. In this study, the mangaba (Hancornia speciosa Gomes) fruit was harvested athalf-ripe and ripe stages of maturity and analyzed for its volatile components. The extractswere obtained from the fruit pulp by using simultaneous distillation and extractiontechnique. Several extraction parameters such as weight of the pulp, dilution with water,solvent volume and extraction period were standardized to obtain highly characteristicfruit aroma extracts. The extracts were analyzed for the identification of volatilecompounds by using a system of high resolution gas chromatograph coupled with massspectrometer. Eighty-six components were separated out of which 46 compounds werepositively identified. The volatile flavoring substances pertaining to classes of estersand 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 isopropylacetate (19.23%), 3-hexanol (10.74%), linalool (7.38%), ä-limonene (2.43%), 3-pentanol(3.80%), 3-methyl 2-buten-1-ol (2.53%) and furfural (1.52%). Biogeneration of mangabaflavor is mainly characterized due to the presence of compounds pertaining to esters,aldehydes and terpenes.
Highlights
INTRODUCTIONThe 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 plant, Mangabeira is native to the northeast region of Brazil where it has proliferated spontaneously in the uncultivated highland tabuleiros
The principal volatile compounds present in the pulp of ripe mangaba fruit were isopropyl acetate (19.23%), 3-hexanol (10.74%), linalool (7.38%), ä-limonene (2.43%), 3-pentanol
Summary
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. BioEng, Campinas, 1(1):, jan./abr., 2007 in mangaba fruit at different stages of maturity (SAMPAIO & NOGUEIRA, 2006). The volatile compounds were obtained by hydrodistillation using at clevenger type apparatus. They reported the presence of only 34 compounds in the pulp of mature fruits. One of the most conventional methods of extracting volatiles is by simultaneous distillation and extraction technique using the Likens & Nickerson apparatus. It was the purpose of this work to study the generation of volatile compounds in the half-ripe and ripe stages of mangaba fruit by using the Likens & Nickerson apparatus for the extraction of these compounds
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