Knowledge Resource Center for Ecological Environment in Arid Area
DOI | 10.17660/ActaHortic.2018.1198.25 |
Chemical composition of essential oil of fresh umbu fruit and pulp | |
Ribeiro, A. R. C.; Souza, A.; Leite Neta, M. T. S.; Denadai, M.; Narain, N. | |
通讯作者 | Ribeiro, A. R. C. |
会议名称 | 3rd International Symposium on Medicinal and Nutraceutical Plants / 3rd Conference of National-Institute-of-Science-and-Technology-for-Tropical-Fruits |
会议日期 | OCT 14, 2012 |
会议地点 | Aracaju, BRAZIL |
英文摘要 | Essential oils consist of a mixture of volatile compounds contained in many plant organs. Although much studied in fruits grown in temperate regions, there is little scientific information about the essential oils of tropical fruits. In the northeastern semi-arid region, the umbu (Spondias tuberosa Arr. Cam.) stands out, with significant economic potential. Thus, the objective of this work was to evaluate the chemical composition of the essential oil of umbu, in two forms, fresh fruit and pulp. Part of the fruit was submitted to the semi-industrial pulping process and in the other, the seed was removed manually. The oil was obtained by hydrodistillation using Clevenger apparatus for 180 min. The identification of the compounds was performed by gas chromatograph coupled to a mass spectrometer. Although the sesquiterpene hydrocarbons were the majority class in the two essential oils, the essential oil of the fresh fruit presented higher levels of monoterpene compounds, especially a-terpineol. The results suggest that the process of processing the product into the pulp leads to a loss of monoterpenoids in the essential oil of umbu. |
英文关键词 | clevenger essential oil terpenes |
来源出版物 | III INTERNATIONAL SYMPOSIUM ON MEDICINAL AND NUTRACEUTICAL PLANTS AND III CONFERENCE OF NATIONAL INSTITUTE OF SCIENCE AND TECHNOLOGY FOR TROPICAL FRUITS |
ISSN | 0567-7572 |
EISSN | 2406-6168 |
出版年 | 2018 |
卷号 | 1198 |
页码 | 155-158 |
EISBN | 978-94-62611-94-8 |
出版者 | INT SOC HORTICULTURAL SCIENCE |
类型 | Proceedings Paper |
语种 | 英语 |
国家 | Brazil |
收录类别 | CPCI-S |
WOS记录号 | WOS:000467240500025 |
WOS类目 | Plant Sciences ; Horticulture |
WOS研究方向 | Plant Sciences ; Agriculture |
资源类型 | 会议论文 |
条目标识符 | http://119.78.100.177/qdio/handle/2XILL650/307328 |
作者单位 | Univ Fed Sergipe, Postgrad Program Food Sci & Technol, Av Marechal Rondon, BR-49100000 Sao Cristovao, Sergipe, Brazil |
推荐引用方式 GB/T 7714 | Ribeiro, A. R. C.,Souza, A.,Leite Neta, M. T. S.,et al. Chemical composition of essential oil of fresh umbu fruit and pulp[C]:INT SOC HORTICULTURAL SCIENCE,2018:155-158. |
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