Identification of Volatile Compounds in Several Parts of Abiu (Pouteria Caimito)

Abstract

Abiu (Pouteria caimito) is one of the exotic plants native to the Amazon and has been introduced in Indonesia. Abiu has contained beneficial compounds for health. Therefore, the hexane extract from several parts of abiu were identified for its volatile compound content. The study used 6 (six) parts of abiu plant, i.e. shoot leaves, mature leaves, unripe fruit, ripe fruit pulp, ripe fruit peel and abiu seed. The contents of volatile compounds were determined using gas chromatography mass spectrometry (GCMS). The results showed that the volatile compounds in abiu leaves tended to be dominated by compounds that acted for plant protection (capsaicin and 1-fluoro dodecane). The volatile compounds in unripe fruit consisted 5-hydroxy-4-methyl-6-hepten-3-one, methylcyclopentane, 2-hexenal and 3-hexanol compounds. In ripe fruit pulp, it were identified ketones, aldehydes (hexanal and 2-hexenal), and alcohol (3-hexanol) were identified. These compounds are related to the aroma in the ripening process of abiu fruit. The volatile compounds identified in abiu fruit peel were aldehyde compounds (2-hexenal and 2-propenal) and capsaicin, which are also related to aroma and fruit protection.