RESUMO
The present study was carried out to investigate the proximate composition, fatty acid (FA) profile and volatile compounds (VC) of cooked green licuri (Syagrus coronata) - an unripe stage that is then cooked - and naturally ripe licuri almonds. The FA profiles were determined by gas chromatography (GC) and the VC composition was evaluated using headspace-solid-phase microextraction coupled with GC-MS. The cooked green licuri presented higher moisture, and lower contents of ashes, proteins and lipids than naturally ripe licuri almonds. The FA profiles of cooked green licuri and naturally ripe licuri almonds showed that saturated FAs were predominant (80%) in both samples, and the concentrations of lauric, palmitic, and oleic acids in naturally ripe licuri almonds were higher than those in cooked green licuri. Limonene was the predominant compound in naturally ripe licuri almonds. The main class of VC in the cooked green licuri were aldehydes, with 3-methyl-butanal and furfural being the main species. Alcohols, such as 3-methyl-butanol and 2-heptanol, were the main class of VC in naturally ripe licuri almonds. Among the volatile compounds, 1-hexanol and 2-nonanone contributed to the aroma of cooked green licuri almonds, whereas 2-heptanone, ethanol, and limonene contributed to the aroma of naturally ripe licuri almonds (almonds not subjected to any cooking process). In a word, cooked green licuri and naturally riped licuri almonds, despite having different proximate compositions, present similar fatty acid profile and distinct aromatic characteristics. Therefore, cooked green licuri and naturally riped licuri almonds are an alternative source of nutrient and could be investigated for the use in the food industry to enhance flavor and aroma to new products.
Assuntos
Culinária , Ácidos Graxos , Cromatografia Gasosa-Espectrometria de Massas , Compostos Orgânicos Voláteis , Compostos Orgânicos Voláteis/análise , Ácidos Graxos/análise , Brasil , Microextração em Fase Sólida , Cicloexenos/análise , Terpenos/análise , Limoneno/análise , Odorantes/análise , Ácido Palmítico/análise , Ácido Oleico/análise , Aldeídos/análise , Ácidos Láuricos/análise , Pentanóis/análiseRESUMO
The oil spill off the coast of the Brazilian Northeast region is one of the most significant global events regarding contamination and environmental impact in recent years. This work evaluates the effects of oil spills on the Northeast coasts between Alagoas and Sergipe states from October 2019 to January 2020. Analysis of some sampling points of seawater revealed the presence of Hg, Cd, Pb, and Cu in levels above the maximum concentration limits established by the Brazilian legislation. For water quality parameters, phosphorus, nitrite, and turbidity showed statistically different values. However, the chromatographic profiles of oil obtained from different beaches were quite similar. Seawater, fishes, and massunins (bivalve) presented the main polycyclic aromatic hydrocarbons: naphthalene, phenanthrene, fluoranthene, fluorene, and acenaphthalene. Therefore, the concentration of organic and inorganic contaminants determined in different environmental locations served as a subsidy to assess the effect of the preliminary oil spill on the Brazilian coast.