Abstract The aim of this study was to prepare the freeze dried powder of noni (Morinda citrifolia) pulp and determine the contents of bioactive and antioxidant capacity. Seed, peel, pulp and lyophilized powder were characterized in terms of physico-chemical, carotenoids, chlorophyll, sugars, ascorbic acid, phenolics, flavonoids and antioxidants contents. Phenolic compounds were determined by LC-MS. The lyophilized pulp powder showed high levels of phenolics and flavonoids (7486.38 µg GAE/g and 385.57 µg QE/g, respectively) and higher antioxidant activity for FRAP (10360.39 to 467970.40 mmol/100 g). Ascorbic acid has a higher concentration in the lyophilized powder (336.62 mg/100 g). Rutin, caffeic, artepillin C, quercetin-3-glucoside, kaempferol, vanillin and vanillic were the major compounds. The antioxidant effect present in the various components of the fruit was predominant, and the greater conservation of this potential was through the application of lyophilization. Thus, the noni may be considered as a good source of phenolics compounds having a high potential as natural antioxidants.

Abstract This work has an objective to analyse and quantify the volatile compounds content in the dried powder of sapota using two encapsulating agents, maltodextrin or gum Arabic, and a mix of these agents. The major compounds found were ethyl acetate and 1-hexanol. Regarding the concentrations of these compounds present in the atomized samples, it can be verified that for both ethyl acetate and 1-hexanol their concentrations were higher in rehydrated gum Arabic dried powder (SG) sample, being 1237.15 µg/kg and 588.08 µg/kg, respectively, compared to the other two samples, rehydrated maltodextrin dried powder (SM) and rehydrated powder containing both encapsulating agents (SMG). The results of PCA analysis showed that the first two main components PC1 and PC2 were able to explain 80.90% of the total variation of the data, of which the main component PC1 explained 59.77% and the component PC2, 21.13%. %. From the heat map the top cluster includes the samples SM e SMG, while the bottom cluster contains the samples sapota juice and SG. Therefore, the sample SG presented greater similarity with the sample of fresh sapota juice as to the composition of volatile compounds.

Abstract Malpighia emarginata D.C is an important crop of Brazil and significant source of antioxidant active compounds with notable health effects. The purpose of this work was to study three varieties of acerola (Malpighia emarginata D.C) at green unripe stage of maturity from the São Francisco Valley of Northeast Brazil. The fruits were evaluated for physico-chemical composition, bioactive compounds, through spectrophotometric analysis and liquid chromatography, as well as the profile of macro and micro minerals and antioxidant capacity. The fruits presented satisfactory results in physico-chemical quality parameters. HPLC-DAD phenolic profile analysis identified kaempferol-3-glucoside (32.68 mg/100 g), p-coumaric acid (28.87 mg/100 g) and isorhamnetin (11.41 mg/100 g) as the major compounds, mainly in the variety of Flor Branca (FB). The results obtained from the profiles of sugars and organic acids were similar among the varieties. The minerals were excellent sources of the elements of K, Ca, Mg and Mn. Moreover, FB variety represents higher antioxidant capacity in ABTS·+ (8613.54 μM Trolox/g) and ORAC (2454.42 μM Trolox/g). Thus, the results show the potential to be applied for variety selection and utilization programs based on their specific nutritive characters, contributing to the development of new products.

Abstract The objective of this work was to evaluate the possible modifications due to industrial processing in the volatiles (HS-SPME/GC-MS), bioactive compounds (content total, and phenolic profile by UFLC-DAD) and antioxidant capacity (ABTS, DPPH, FRAP, ORAC) of fresh and processed mango pulp with addition of additives, pasteurized, and pasteurized with additives. The physicochemical characteristics of the samples were evaluated. All parameters were significantly (p≤0.05) affected by processing. According to the PCA analysis, the stability of the samples was influenced by the thermal processing and the work clearly demonstrated the separation between the analyzed samples as a function of the effect of thermal processing. It is concluded that industrial processing, although important for the preservation of useful life and maintenance of the microbiological quality of mango pulp, influence the functional and aromatic properties, causing a significant reduction in the volatile and bioactive compounds, which can negatively influence the acceptance of the processed product by consumers.

Abstract Berries stand out because they present benefits to human health, however, their residues are generally discarded which contain appreciable amounts of bioactive compounds retained in the shells and seeds of these fruits. The objective of this work was to characterize the residues of berries, and compare the extraction by enzymatic treatment and by solvent, determining the bioactive compounds, antioxidant activities and individual phenolic compounds by UPLC-QDa-MS. The acerola peel extracted with the protease/peptidase enzyme showed the best result of total phenolics, equivalent to 45.46 mg GA/g DW, as well as rutin with the highest concentration identified, equivalent to 15737.13 µg/g DW. The results of antioxidant activities showed a significant increase for the FRAP assay with 120.96 µmolTE/g for the methanolic extract and 1547.00 µmolTE/g for the extract with the protease enzyme; the same occurred in the DPPH assay with 22.02 µmolTE/g to 243.93 µmolTE/g and the ABTS assay with 9.17 µmolTE/g to 211.96 µmolTE/g. The phenolic class that stood out the most was flavonol followed by flavanone, with emphasis on naringenin with the highest concentration in the methanolic extract of acerola seed, equivalent to 1347.50 µg/g DW, thus proving the importance of enzymatic extraction in agro-industrial residues and possible application in pharmaceutical and food industries.

Abstract Berries stand out because they present benefits to human health, however, their residues are generally discarded which contain appreciable amounts of bioactive compounds retained in the shells and seeds of these fruits. The objective of this work was to characterize the residues of berries, and compare the extraction by enzymatic treatment and by solvent, determining the bioactive compounds, antioxidant activities and individual phenolic compounds by UPLC-QDa-MS. The acerola peel extracted with the protease/peptidase enzyme showed the best result of total phenolics, equivalent to 45.46 mg GA/g DW, as well as rutin with the highest concentration identified, equivalent to 15737.13 µg/ g DW. The results of antioxidant activities showed a significant increase for the FRAP assay with 120.96 µmolTE/g for the methanolic extract and 1547.00 µmolTE/g for the extract with the protease enzyme; the same occurred in the DPPH assay with 22.02 µmolTE/g to 243.93 µmolTE/g and the ABTS assay with 9.17 µmolTE/g to 211.96µmolTE/g. The phenolic class that stood out the most was flavonol followed by flavanone, with emphasis on naringenin with the highest concentration in the methanolic extract of acerola seed, equivalent to 1347.50 µg/g DW, thus proving the importance of enzymatic extraction in agro-industrial residues and possible application in pharmaceutical and food industries.

O aroma é uma das principais características dos alimentos e é determinado por uma combinação de moléculas voláteis presentes na matriz, sendo um dos seus atributos mais atraentes para o consumidor. Neste trabalho foram identificados compostos voláteis presentes em dois estágios de maturação da acerola. Para a análise, utilizou-se a técnica da microextração em fase sólida por headspace (HS-SPME - HeadSpace Solid Phase MicroExtraction) associada com a cromatografia gasosa de alta resolução acoplada a espectrômetro de massa (GC-MS - Gas Chromatography - Mass Spectrometry). A influência das fibras na extração dos voláteis via SPME (CAR/PDMS e DVB/CAR/PDMS) foi avaliada. Os efeitos da temperatura de extração, concentração do meio de extração (cloreto de sódio - NaCl) e quantidade de amostra foram estudados usando-se o Delineamento Central Composto (DCC) para avaliar a maior eficiência de extração. Observou-se que, na acerola madura (vermelha) e semimadura (amarela) os compostos predominantes foram os ésteres, dentre eles o etil hexanoato o 4-pentenil-butanoato foram os que apresentaram maior concentração relativa. Esta identificação é uma informação importante para a indústria de aromas, que utilizam diferentes compostos aromáticos para a formulação de fragrâncias e aromas para serem usados em alimentos, cosméticos e perfumes.

Flavor is one of the main characteristics of food identified as a combination of volatile molecules present in the matrix and is one of its most attractive attributes to the consumer. In this research have been identified volatile compounds present in two stages of acerola maturation. For the analysis, have been used the following techniques and equipment: Headspace (HS-SPME) Solid Phase Microextraction Technique associated with High-Resolution Gas Chromatography coupled to mass spectrometer (GC-MS). The influence of SPME fibers (CAR / PDMS and DVB / CAR / PDMS) was evaluated on the volatiles extraction. The effects of extraction temperature, extraction medium concentration (NaCl) and amount of sample were studied using the Composite Central Delineation (CCD) to achieve the highest extraction efficiency. In mature (red) and semi-yellow (yellow) acerola the dominant compounds were esters; among them, ethylhexanoate and 4-pentenyl butanoate were the ones with the highest relative concentration. This identification is essential information for the flavors industry which use different aromatic compounds for the formulation of fragrances and aromas to be used in food, cosmetics, and perfumes.

Abstract The mango has short postharvest shelf life which varies from 6 to 10 days at room temperature in its fresh form. The objective of this study was to evaluate the effect of usage of edible coatings based of cassava starch and chitosan on post-harvest shelf life of mango. Mangoes of Tommy Atkins variety were covered with nine different formulations of coatings in a factorial block experimental design. The fruits were stored at 25 °C and evaluated during storage for the weight loss (%), color parameters, sensory attributes evaluated by trained panel, the rate of CO2 production and microbiological contamination on the peels. Results analysed by linear regressions and ANOVA, demonstrated that chitosan showed significant effect on weight loss (%) and on values of L*, a*, b*, chroma, ºhue, peel color, texture, aroma and time which correlated well for suitability of fruit consumption. The formulation containing 0.25% of chitosan and 0.5% of cassava starch showed most favorable results as it presented a post-harvest shelf life of 3 days more than the control fruits and lower rates of CO2 production, showing that this coating actually decreased the rate of the respiratory processes of mango, without compromising the proper ripening of the fruit.

This study was performed to investigate the volatile compounds for the characteristic aroma in jabuticaba fruit distributed in southern and central regions of Brazil. The present work combines headspace solid phase microextraction (HS-SPME) and high resolution gas chromatography-mass spectrometry (GC-MS) techniques to identify and quantify the volatile compounds. The influence of different SPME fibers (CAR/PDMS and DVB/CAR/PDMS) in extraction of volatile compounds was evaluated. The effects of extraction temperature and salt concentration (NaCl) in the extraction medium were studied using the response surface methodology in order to achieve the highest extraction efficiency. The better extraction of volatile compounds was achieved by using a CAR/PDMS fiber and the optimum adsorption conditions were at 42 °C for 30 min and 5% NaCl concentration. A total of 71 compounds were identified, among these, 57% were terpenes which was the most representative class of compounds, followed by esters (19%), aldehydes (10%), alcohols (5.5%) and aromatics compounds (4.4%) and other organic compounds 2.8%. Limonene and ethyl acetate were the volatile compounds that showed highest relative concentration and these could contribute to the characteristic aroma of the jabuticaba fruit along with other compounds such as b-pinene, δ-cadinene, linalool, b-guaiene, and α-caryophyllene.

Abstract This paper describes the application of the solid-phase microextraction (SPME) technique for the determination and monitoring of the volatile profile of minimally-processed pineapple fruit stored at various temperatures (-12 °C, 4 °C and 25 °C) for different periods (1, 4 and 10 days). The SPME fiber coating composed of Car/PDMS presented the best performance. The optimal extraction conditions obtained through a Doehlert design were 60 min at 35 °C. The profiles for the volatile compounds content of the fruit at each stage of storage were determined by gas chromatography-mass spectrometry (GC-MS). The variation in the volatile profile over time was greater when the fruit samples were stored at 25 °C and at -12 °C compared to 4 °C. Thus, according to the volatile profiles associated with the storage conditions evaluated in this study, packaged pineapple retains best its fresh fruit aroma when stored at 4 °C.

Abstract Aroma and taste are decisive factors in the selection of any food. The aim of this study was to extract the volatile compounds present in soursop (Annona muricata L.) pulp by Solid-phase microextraction (SPME) technique using 3 different fibers (DVB/CAR/ PDMS, CAR/PDMS and PDMS/DVB). An experimental design was set up to evaluate the best extraction conditions wherein the variables were adsorption temperature, ionic strength and pulp concentration. The separation of volatiles was performed in chromatographic columns of different polarity (polar and non-polar) while volatile compounds were identified by analysis in high resolution gas chromatography system coupled with mass spectrometry. The results obtained using 3 different fibers revealed the capture of about 40 compounds. The CAR/PDMS fiber was more efficient for the capture of esters and DVB/CAR/PDMS fiber for terpenes. The optimum conditions for capture of higher number of volatiles for polar column were 45 °C for extraction, 15% of ionic strength and 50% of pulp concentration which resulted in separation of 87 compounds. Among the principal character impact compounds from soursop are (E)-2-hexenoate, methyl hexenoate and linalool.

Abstract The objective of this paper was to determine the volatile profile of four cultivars - Barker, Collinson, Fortuna and Geada of avocado (Persea americana, Mill.) fruit and to perform a detailed study on the effect of volatiles extraction conditions. The best conditions for extraction for Collinson and Fortuna cultivars were by using a mixture of pentane and ethyl ether (2:1) as solvent for 80 min, while for Barker and Geada cultivars, the solvents were hexane and pentane-ether (2:1), respectively but for a shorter extraction period of 60 min. A total number of 158 compounds were separated in all 4 avocado cultivars, among them eighty-four volatile compounds were identified. The principal volatile compounds viz. hexanal, ethyl acetate, methyl dodecanoate, 2,5-dimethyl furan, 1,3-butanediol, 2-ethylphenol, 2-butanol, α−bergamotene, β−caryophyllene, (E)-2-decenal were common in all the 4 cultivars. (E)-2-pentenal which possesses fruity aroma was found only in the cultivar Fortuna while ethyl acetate possessing fresh fruity flavor was present in higher content in Collinson cultivar. Benzaldehyde which possesses characteristic fruity and nutty odor note was present at a higher concentration (4.3%) in only Geada cultivar and in traces in Barker cultivar but it was not detected in Collinson and Fortuna cultivars.

The aim of this study was to analyze the physicochemical properties and antifungal activities of the red propolis samples from Sergipe, Brazil, and also evaluate their variability throughout the year. The characterization of the hydroalcoholic extract (HPE) of the red propolis samples was performed monthly from October 2009 to September 2010. The concentrations of the bioactive compounds varied during the year, but their chromatographic profiles were similar. Four compounds were identified by comparison with authentic standards. Formononetin was one of the predominant compounds in all propolis extracts. In our study, it was observed that all the propolis samples inhibited the growth of Candida species. Multivariate analysis confirmed the variations in chemical composition and color of the HPEs throughout the year. The biological activities of the HPEs were statistically significant (p<0.05), and all samples exhibited antifungal properties.

The objective of this paper was to determine the chemical composition of the avocado fruit of cultivars Fortuna, Collinson, and Barker and to carry out a detailed analysis of the fatty acid composition of the pulp, seed, and peel oils. The saturated fatty acid (SFA) of the pulp oils accounted for around 22.3, 29.4, and 41.3% of the total fatty acids in the Fortuna, Collinson and Barker cultivars, respectively, and these values indicate better quality of pulp oil of Fortuna and Collinson cultivars than that of the Barker cultivar. There was very little variation in the content monounsaturated fatty acids of the peel oils between the cultivars. However, the seed oil of the Collinson cultivar was the best since it contained the lowest (30.8% of total fatty acids) content of SFA, but it had very high concentrations of 9,12-octadecadienoic (23.9 to 29.4% of total fatty acids) and 9,12,15-octadecatrienoic (9.9 to 18.3% of total fatty acids) acids.

In this study, seven wine samples were prepared varying the amount of pulp of acerola fruits and the sugar content using the simulated annealing technique to obtain the optimal sensory qualities and cost for the wine produced. S. cerevisiae yeast was used in the fermentation process and the sensory attributes were evaluated using a hedonic scale. Acerola wines were classified as sweet, with 11°GL of alcohol concentration and with aroma, taste, and color characteristics of the acerola fruit. The simulated annealing experiments showed that the best conditions were found at mass ratio between 1/7.5-1/6 and total soluble solids between 28.6-29.0 °Brix, from which the sensory acceptance scores of 6.9, 6.8, and 8.8 were obtained for color, aroma, and flavor, respectively, with a production cost 43-45% lower than the cost of traditional wines commercialized in Brazil.