Banca de DEFESA: ADENILSON DE SOUSA BARROSO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : ADENILSON DE SOUSA BARROSO
DATA : 22/03/2019
HORA: 14:00
LOCAL: Auditório NTB - PROPPIT
TÍTULO:

Volatile concentrates of edible fruits from the Lower Amazon
River

PALAVRAS-CHAVES:

Amazon Region, Edible fruits, aromas, GC-MS

PÁGINAS: 117
GRANDE ÁREA: Outra
ÁREA: Ciências Ambientais
RESUMO:

In the Brazilian Amazon, the Lower Amazon River region offers a great diversity of native
edible fruits, many of which are known only regionally, with reduced cultivation and little
commercialization in the seasonal periods. The taste and aroma of these fruits have stimulated
an increasing interest of local consumers and visitors, attracted by striking attributes such as
shapes, colors, flavors, and odors that have ultimately served as parameters for their
acceptability. Thus, the present work had as objective to analyze the volatile constituents
present in the aromas of edible fruits that occur in the region. For this purpose, 24 fruit species
from 14 different families, selected at fairs and regional markets, were selected between July
2017 and December 2018. The pulps of these fruits were submitted to simultaneous distillationextraction (SDE), using steam water and pentane, in a Likens & Nickerson type glass apparatus
to obtain their volatile concentrates. The volatile concentrate constituents were determined by
gas chromatography coupled to mass spectrometry (GC-MS, QP-2010-Plus, Shimadzu Corp.)
using a silica capillary column (Rtx-5ms, 30m × 0.25 mm × 0.25 μm), split-type injection (1.0
μl of sample), electron impact ionization (70 eV), MS Solution software and the Adams,
FFNSC-2 and NIST standard libraries. Also, the main constituents (above 5%) of the volatile
concentrates were subjected to multivariate statistical analysis (PCA, Principal Component
Analysis; HCA, Hierarchical Cluster Analysis). For the Ata, Araçá-boi and Camu-camu fruits,
the main constituents were α-pinene (17.4% -55.8%) and β-pinene (1.6% -21.3%). In Cajarana
and Maracujá-do-mato were α-terpineol (6.2% -54.6%) and linalool (11.9% -15.4%). In
Cupuaçu, the predominance was linalool (28.1%) and ethyl butanoate (15.4%). In the Biribá
were α-phellandrene (48.3%) and E-caryophyllene (12.4%). In the Jatobá were E-caryophyllene
(27.9%), naphthalene (21.8%) and caryophyllene oxide (21.4%). In Araçá were limonene
(25.2%) and ethyl butanoate (12.1%). In Ginja were curzerene (30.5%), germacrone (15.4%)
and atractilone (13.1%). In Pajurá were E-β-ocimene (33.1%), 2E-hexenal (20.8%) and
naphthalene (13.7%). In Muruci were hexanoic acid (58.7%) and ethyl butanoate (18.1). In
Jenipapo was octanoic acid (caprylic) (85.3%). In Abiu were 2-ethylhexanol (47.0%) and
naphthalene (12.6%). In Graviola were 3Z-heptenol (77.7%) and methyl hexanoate (11.8%). In
Fruta-pão were hexanal (53.4%) and heptanal (11.0%). In Goiaba were 2E-hexenal (21.7%)
and hexanal (15.4%). In Mucajá the main constituent was not identified (34.8%), followed by
2-heptanone (15.3%) and 2-ethylhexanol (13.8%). There was the predominance of esters in the
fruits of Jaca (94.9%), Melão (93.5%), Araticum (84.9%), Cutite (77.2%), Taperebá (67.2%)
and Umari (54,6%). PCA and HCA constituted seven groups of aromas based on the analysis
of the 285 constituents identified in the volatile concentrate fruits. Group I: Cajarana -
oxygenated monoterpenes; Group II: Taperebá, Cupuaçu and Maracujá-do-mato - esters; Group
III: Araticum, Melão, Jaca, Cutite and Jenipapo - esters and oxygenated monoterpenes; Group
IV: Graviola, Mucajá, Fruta-pão, Abiu, Pajura, Umari and Muruci - other classes of compounds
(hydrocarbons, alcohols, aldehydes, ketones and acids) and esters; Group V: Ata, Biribá, Araçá,
Araçá-boi and Camu-camu - monoterpene hydrocarbons, sesquiterpene hydrocarbons and
oxygenated sesquiterpenes; Group VI: Jatobá - sesquiterpene hydrocarbons, oxygenated
sesquiterpenes and other classes of compounds; Group VII: Ginja and Goiaba - sesquiterpene
hydrocarbons and oxygenated sesquiterpenes.

MEMBROS DA BANCA:
Interno - 1765839 - DEBORA KONO TAKETA MOREIRA
Interno - 1739961 - MANOEL ROBERVAL PIMENTEL SANTOS
Interno - 005.355.162-15 - JOSE GUILHERME MAIA - UFPA
Externo ao Programa - 2375623 - GABRIELA BIANCHI DOS SANTOS