Essential oils from pequi fruits from the Brazilian Cerrado ecosystem

被引：39

作者：

Geocze, K. C. ^{[1
]}

Barbosa, L. C. A. ^{[1
,2
]}

Fidencio, P. H. ^{[3
]}

Silverio, F. O. ^{[1
]}

Lima, C. F. ^{[1
]}

Barbosa, M. C. A. ^{[1
]}

Ismail, Fyaz M. D. ^{[4
]}

机构：

[1] Univ Fed Vicosa, Dept Chem, BR-36570000 Vicosa, MG, Brazil

[2] Univ Fed Minas Gerais, Dept Chem, ICEx, BR-31270901 Belo Horizonte, MG, Brazil

[3] Univ Fed Vales Jequitinhonha & Mucuri, Dept Chem, BR-39100000 Diamantina, MG, Brazil

[4] Liverpool John Moores Univ, Med Chem Res Grp, Inst Hlth Res, Sch Pharm & Biomol Sci, Liverpool L3 3AF, Merseyside, England

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 54卷 / 01期

关键词：

Caryocar brasiliense; Aroma volatiles; Pequi; GC-MS; PCA and HCA; Ethyl hexanoate; CARYOCAR-BRASILIENSE CAMB; CHEMICAL-COMPOSITION; ANTIOXIDANT;

D O I：

10.1016/j.foodres.2013.06.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The composition of the essential oils of pequi fruits gathered from the Brazilian Cerrado ecosystem in the states of Maranhao (MA), Minas Gerais (MG) and Tocantins (TO) was investigated. The oils were obtained by steam distillation, and each component was speciated using GC-MS. The oil content varied from 0.13% to 1.15%. Interestingly, the major substance found within samples from two of the states was ethyl hexanoate (MA, MG), whereas isopropyl hexanoate and isopentyl-2-methylbutanoate were specific for the samples from TO. Both principal components analysis (PCA) and hierarchical cluster analysis (HCA) were used for exploratory analysis of the oils, and, consequently, the pequi fruits were classified according to their place of origin. The PCA showed that 51.5% of the variance accumulated in the PC1 and PC3, and the group formation obtained using HCA confirmed that the oil composition is influenced by geographic and/or plant genetic factors. Such analyses could assist in the selection of more flavoursome and healthy variants of pequi. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：1 / 8

页数：8

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