Volatile profiling of Ficus carica varieties by HS-SPME and GC–IT-MS

• Type: Article in International Scientific Journal
• Date: 2010

Authors

Andreia P. Oliveira (Author) Other; Luís R. Silva (Author) Other; Paula Guedes de Pinho (Author) Other; Angel Gil-Izquierdo (Author) Other; Patrícia Valentão (Author) FFUP; Branca M. Silva (Author) Other; José A. Pereira (Author) Other; Paula B. Andrade (Author) FFUP

Journal

Title: Food Chemistry

Vol. 123 No. 2

Pages: 548-557

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Science

Scopus

Scientific classification

FOS: Medical and Health sciences > Other medical sciences

CORDIS: Health sciences > Pharmacological sciences > Pharmacognosy

Other information

Resumo (PT): Aroma is one of the essential parameters for the evaluation of fruit quality, with volatile components being determinant for this characteristic. During this work, the volatile profile of fresh fruits (pulp and peel) and leaves of Portuguese Ficus carica L. white (“Pingo de Mel” and “Branca Tradicional”) and dark (“Borrasota Tradicional”, “Verbera Preta” and “Preta Tradicional”) varieties were characterised by HS-SPME/GC–IT-MS. Fifty-nine compounds were identified and distributed by distinct chemical classes (aldehydes, alcohols, ketones, esters, monoterpenes, sesquiterpenes, norisoprenoids), with 39 being reported for the first time in this species. Principal component analysis of semi-quantitative data showed that pulps and peels are distinguished from leaves by their abundance of monoterpenes and aldehydes. All varieties presented a similar volatile profile, although some differences between white and dark varieties were noticed. This is the first study comparing volatile composition of several materials from F. carica. In addition, no previous study involved the above mentioned varieties. <br> <br> Keywords: Ficus carica; Volatile compounds; HS-SPME; GC–IT-MS; PCA <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-5004R4N-6&_user=2460038&_coverDate=11%2F15%2F2010&_rdoc=55&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%235037%232010%23998769997%232145736%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=57&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=800c5d5b3f262a3594573169aa9ab809&searchtype=a">Texto integral</a> <br> <br>

Abstract (EN): Aroma is one of the essential parameters for the evaluation of fruit quality, with volatile components being determinant for this characteristic. During this work, the volatile profile of fresh fruits (pulp and peel) and leaves of Portuguese Ficus carica L. white (“Pingo de Mel” and “Branca Tradicional”) and dark (“Borrasota Tradicional”, “Verbera Preta” and “Preta Tradicional”) varieties were characterised by HS-SPME/GC–IT-MS. Fifty-nine compounds were identified and distributed by distinct chemical classes (aldehydes, alcohols, ketones, esters, monoterpenes, sesquiterpenes, norisoprenoids), with 39 being reported for the first time in this species. Principal component analysis of semi-quantitative data showed that pulps and peels are distinguished from leaves by their abundance of monoterpenes and aldehydes. All varieties presented a similar volatile profile, although some differences between white and dark varieties were noticed. This is the first study comparing volatile composition of several materials from F. carica. In addition, no previous study involved the above mentioned varieties. <br> <br> Keywords: Ficus carica; Volatile compounds; HS-SPME; GC–IT-MS; PCA <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-5004R4N-6&_user=2460038&_coverDate=11%2F15%2F2010&_rdoc=55&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%235037%232010%23998769997%232145736%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=57&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=800c5d5b3f262a3594573169aa9ab809&searchtype=a"> Full text</a> <br> <br>

Language: English

Type (Professor's evaluation): Scientific