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Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil.
de Menezes, Anely Vieira; de Souza, Daniel Alves; de Lima, Daniele Pinto; Neta, Maria Terezinha Santos Leite; Almeida-Souza, Thiago Henrique; Dos Santos Rodrigues, Rafaela Neto; Sandes, Rafael Donizete Dutra; Mishima, Marcella Duarte Villas; Narain, Narendra; de Almeida, André Quintão; Martino, Hercia Stampini Duarte; de Carvalho, Izabela Maria Montezano.
Afiliação
  • de Menezes AV; Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil.
  • de Souza DA; Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil.
  • de Lima DP; Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil.
  • Neta MTSL; Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil.
  • Almeida-Souza TH; Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil.
  • Dos Santos Rodrigues RN; Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil.
  • Sandes RDD; Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil.
  • Mishima MDV; Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil.
  • Narain N; Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil.
  • de Almeida AQ; Department of Agricultural Engineering, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil.
  • Martino HSD; Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil. Electronic address: hercia@ufv.br.
  • de Carvalho IMM; Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil. Electronic address: izabela.carvalho@ufv.br.
Food Res Int ; 191: 114735, 2024 Sep.
Article em En | MEDLINE | ID: mdl-39059967
ABSTRACT
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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Culinária / Compostos Orgânicos Voláteis / Ácidos Graxos / Cromatografia Gasosa-Espectrometria de Massas País/Região como assunto: America do sul / Brasil Idioma: En Revista: Food Res Int Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Culinária / Compostos Orgânicos Voláteis / Ácidos Graxos / Cromatografia Gasosa-Espectrometria de Massas País/Região como assunto: America do sul / Brasil Idioma: En Revista: Food Res Int Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá