Butia Odorata Research Articles

Jelly Palm (Butia odorata) Wine: Characterization of Volatile Compounds Responsible for Aroma

Two analytical procedures based on headspace solid-phase microextraction (HS-SPME) and static headspace (SH) extraction were developed for the characterization of minor and major volatile compounds of jelly palm wine, respectively. Volatile compounds were quantitatively evaluated (GC-FID) and identified by GC/MS and gas chromatography-olfactometry (GC-O). SPME fiber type, sodium chloride addition, extraction time, and temperature were evaluated to optimize the minor volatile extraction using HS-SPME technique. Based on a previous extraction optimization, a divinylbenzene/carboxen/polydimethylsiloxane fiber was used for extraction at 35 °C for 45 min with continuous stirring. SH method was effective to determine major volatile compounds. Method performance was evaluated according to linearity (0.991–0.998), sensitivity LOD (0.03–0.3) and LOQ (0.1–1), precision as repeatability (6.5–10.9 %) and intermediate precision (7.2–10.3 %), and accuracy (86–96 %). The identified volatile compounds were mostly ester, which were associated, by GC-O analysis, to the main positive aroma descriptors of jelly palm wine. Finally, ethyl hexanoate was described as the natural aroma of this product.

Evaluation of composition and quality parameters of jelly palm (Butia odorata) fruits from different regions of Southern Brazil

Fruits of Butia odorata from two different regions of Southern Brazil were evaluated in three harvests (2009, 2010 and 2012) in relation to biometric, color and quality parameters, proximate composition and fatty acids profile. The genotypes presented different pulp yields ranging from 40.38% to 73.91% with the highest values observed for genotype SM2. The Hue angle was higher for Santa Rosa in comparison with Santa Maria region and indicated an orange color of fruits. The total solid soluble to total titratable acidity ratio showed values between 4.42 and 14.20 with a high variation in regions, genotypes and harvests studied. The total lipid content reached up to 2.27% within different genotypes and sixteen fatty acids were identified being the palmitic, linoleic and alpha-linolenic acids found in higher amounts. According to results it was possible to discriminated samples from different regions mainly due to different total lipid content, fatty acids profile and color parameters. The genotypes and harvests differed among them, but in the principal component analysis no group formation was observed.

Emergência de plântulas de Butia odorata (Barb. Rodr.) Noblick em casa de vegetação

Butia odorata é uma palmeira nativa do Rio Grande do Sul, Brasil, cujos frutos são utilizados na alimentação humana. O objetivo deste estudo foi testar a emergência de plântulas de B. odorata em casa de vegetação a partir de sementes e diásporos submetidos a diferentes procedimentos de superação de dormência. A escarificação através da abertura da cavidade embrionária das sementes permitiu emergência de 72%, com tempo médio de 56 dias. A imersão dos diásporos em água por 18 h antes da semeadura favoreceu a emergência, porém o tempo médio atrasou para 323 dias. Sementes isoladas do endocarpo, porém não escarificadas, apresentaram 38% de emergência, com tempo médio de 319 dias. A emergência a partir de diásporos submetidos a 40 ºC por três semanas antes da semeadura não diferiu da emergência de sementes isoladas do endocarpo; no entanto, o tempo médio foi reduzido de 319 para 206 dias. A abertura da cavidade embrionária possibilitou o maior percentual de emergência de plântulas e menor tempo médio de emergência.