da Silva, Aline Priscilla Gomes published the artcileVolatile Compounds Determined by SPME-GC, Bioactive Compounds, In Vitro Antioxidant Capacity and Physicochemical Characteristics of Four Native Fruits from South America, Computed Properties of 111-11-5, the main research area is ocorocillo cambuca volatile compound flavonoid radical scavenging activity food; Byrsonima crassifolia; Byrsonima stipulacea; Chemical composition; Eugenia boliviana; Plinia edulis.
The aim of the present study was to identify volatile organic compounds (VOCs) by SPME-GC and quantify the bioactive compounds (ascorbic acid, total flavonoids and total phenolic content), antioxidant capacity (DPPH and ORAC) and physicochem. characteristics of ocorocillo, cambuca, murici da praia and murici do campo, four native South American fruits. A total of 41 volatile compounds were identified in ocorocillo, of which 17 were terpenes. Cambuca’s volatile profile contained aldehydes, aromatic hydrocarbons and alcs. Murici da praia and murici do campo contained high levels of fatty acid volatiles and esters, that contribute to their remarkable aroma. Ocorocillo contained high levels of ascorbic acid and total flavonoids, while presented lower ascorbic acid, flavonoid and phenolic levels. Murici da praia and murici do campo contained high amounts of phenolic compounds and high free-radical scavenging capacity (DPPH and ORAC). In addition, this fruit was sweeter and less acid compared to the other assessed fruits. The results suggest that these native fruits constitute a good source of volatile compounds and bioactive compounds, which may aid in their preservation interest and potential use in the food, cosmetic and pharmaceutical industries.
Plant Foods for Human Nutrition (New York, NY, United States) published new progress about Byrsonima crassifolia. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.
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