Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process

Food Research International

Volumn 51, Issue 1, 2013, Pages 39-45

  Belviso, Simona ^a   Ghirardello, Daniela ^a   Giordano, Manuela ^a   Sousa Ribeiro, Generosa ^b   de Souza Alves, Josenaide ^c   Parodi, Silvia ^d   Risso, Stefano ^a   Zeppa, Giuseppe ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA   (Brazil)

^c COOPES ^*  (Brazil)

^d Engineers Without Borders   (Italy)

Author keywords

Antioxidants; HPLC MS; HS SPME GC MS; Licuri; Phenolic compounds; Volatile compounds

Indexed keywords

ANTIOXIDANTS; HPLC-MS; HS-SPME-GC/MS; LICURI; PHENOLIC COMPOUNDS; VOLATILE COMPOUNDS;

AGENTS; AGRICULTURE; ALDEHYDES; CALCINATION; FATTY ACIDS; FLAVONOIDS; FRUITS; VOLATILE ORGANIC COMPOUNDS;

PHENOLS;

SYAGRUS CORONATA;

EID: 84871645462     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.11.012     Document Type: Article

References (32)

1. Acree T., Arn H. Flavornet and human odor space. Gas chromatographyolfactometry (GCO) of natural products 2012, Cornell University, (http://www.flavornet.org).
2. Bail S., Stuebiger G., Unterweger H., Buchbauer G., Krist S. Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME-GC-MS and MALDI-TOF-MS. European Journal of Lipid Science and Technology 2009, 111:170-182.
3. Belitz H.D., Grosch W., Schieberle P. Food chemistry. Aroma Compounds 2009, 340-402. (4th revised and extended Ed.), Springer, Heidelberg.
4. Brasil Ministry of Education. Licuri. Brasilia, DF 2006, (32 pp.).
5. Chandrasekara N., Shahidi F. Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa. Journal of Agricultural and Food Chemistry 2011, 59(9):5006-5014.
6. Crepaldi I.C., Almeida-Muradian L.B.A., Rios M.D.G., Vuono Camargo Penteado M., Salatino A. Composição nutricional do fruto de licuri (Syagrus coronata (Martius) Beccari). Revista Brasileira de Botânica 2001, 24(2):155-159.
7. Dewanto V., Wu X.Z., Adom K.K., Liu R.H. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry 2002, 50:3010-3014.
8. Dufossè L., Latrasse A., Spinnler H.E. Importance des lactones dans les arÔmes alimentaires: structure, distribution, propriétés sensorielles et biosynthèse. Sciences des Aliments 1994, 14:17-50.
9. Frauendorfer F., Schieberle P. Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting. Journal of Agriculture and Food Chemistry 2008, 56(21):10244-10251.
10. Hagerman A.E. Vanillin assay. The Tannin Handbook 2002, (4 pp.). A.E. Hagerman (Ed.).
11. Ioannou I., Ghoul M. Biological Activities and Effects of Food Processing on Flavonoids as Phenolic Antioxidants. Advances in Applied Biotechnology 2012, 101-124. InTech. M. Petre (Ed.).
12. Jakopic J., Petkovsek M.M., Likozar A., Solar A., Stampar F., Veberic R. HPLC-MS identification of phenols in hazelnut (Corylus avellana L.) kernels. Food Chemistry 2011, 124:1100-1106.
13. Jayalekshmy A., Narayanan C.S., Mathew A.G. Identification of volatile flavor compounds in roasted coconut. Journal of the American Oil Chemists' Society 1991, 68(11):873-880.
14. Krist S., Unterweger H., Bandion F., Buchbauer G. Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS. European Food Research and Technology 2004, 219:470-473.
15. Lin F.L., Wilkens W.F. Volatile flavor components of coconut meat. Journal of Food Science 1970, 35(5):538-539.
16. Mebazaa R., Mahmoudi A., Fouchet M., Dos Santos M., Kamissoko F., Nafti A., et al. Characterisation of volatile compounds in Tunisian fenugreek seeds. Food Chemistry 2009, 115:1326-1336.
17. Noblick L.R. Palmeiras das caatingas da Bahia e as potencialidades econÔmicas. Simpósio sobre a Caatinga e sua Exploração Racional, Brasilia, DF, EMBRAPA 1986, 99-115.
18. Pelvan E., Alasalvar C., Uzman S. Effects of roasting on the antioxidant status and phenolic profiles of commercial turkish hazelnut varieties (Corylus avellana L.). Journal of Agriculture and Food Chemistry 2012, 60(5):1218-1223.
19. Pereira R.A.G., Oliveira C.J.B., Medeiros A.N., Costa R.G., Bomfim M.A.D., Queiroga R.C.R.E. Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil. Journal of Dairy Science 2009, 93(2):456-462.
20. Pinelo M., Rubilar M., Jerez M., Sineiro J., Núñez M.J. Effect of solvent, temperature and solvent-to-solid ratio on the total phenolic content and antiradicalary activity of extracts from different components of grape pomace. Journal of Agricultural and Food Chemistry 2005, 53:2111-2117.
21. Prades A., Assa R.R.A., Dornier M., Pain J.-P., Boulanger R. Characterisation of the volatile profile of coconut water from five varieties using an optimized HS-SPME-GC analysis. Journal of the Science of Food and Agriculture 2012, 10.1002/jsfa.5655.
22. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolourization assay. Free Radical Biology & Medicine 1999, 26:1231-1237.
23. Sabik H., Fortin J., Martin N. Identification of pyrazine derivatives in a typical maple syrup using headspace solid-phase microextraction with gas chromatography-mass spectrometry. Food Chemistry 2012, 133:1006-1010.
24. Santos J.E.R., Villarino B.J., Zosa A.R., Dayrit F.M. Analysis of volatile organic compounds in virgin coconut oil and sensory attributes. The Philippine Journal of Science 2011, 140(2):161-171.
25. Schmitzer V., Slatnar A., Veberic R., Stampar F., Solar A. Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.). Journal of Food Science 2011, 76(1):S14-S19.
26. Sharma O.P., Bhat T.K. DPPH antioxidant assay revisited. Food Chemistry 2009, 113:1202-1205.
27. Singleton V.L., Orthofer R., Lamuela-Raventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 1999, 299:152-178.
28. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965, 16:144-158.
29. Teixeira da Silva de La Salles K., Meneghetti S.M.P., Ferreira de La Salles W., Meneghetti M.R., dos Santos I.C.F., da Silva J.P.V., et al. Characterization of Syagrus coronata (Mart.) Becc. oil and properties of methyl esters for use as biodiesel. Industrial Crops and Products 2010, 32(3):518-521.
30. Tomás-Barberán F.A., Gil M.I., Cremin P., Waterhouse A.L., Hess-Pierce B., Kader A.A. HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. Journal of Agricultural and Food Chemistry 2001, 49(10):4748-4760.
31. von Gadow A., Joubert E., Hansmann C.F. Comparison of the antioxidant activity of aspalathin with that of other plant phenols of Rooibos tea (Aspalathus linearis), α-tocopherol, BHT and BHA. Journal of Agricultural and Food Chemistry 1997, 45:632-638.
32. Xu B.J., Chang S.K. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science 2007, 72:159-166.