Variabilidade de compostos fenólicos e voláteis durante o amadurecimento de frutos de três variedades de Eugenia uniflora L.
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2015-09-23
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Universidade Federal de Goiás
Resumo
The composition of essential oils and the content of phenolic compounds in fruits of
three varieties of pitanga (fruits red, red-orange and purple) were analyzed for four
ripening stages. The analysis of variance (two-way ANOVA) showed that the
anthocyanins differ significantly between the three pitanga varieties, especially at the
final stage. Levels of flavonoids varied during maturation differently for each variety, and
only at the third stage the levels of these metabolites were similar for the three varieties.
No differences were observed in tannin concentrations during fruit ripening and total
phenols between the three varieties. Through analysis by GC/MS was possible to
identify a total of 28 substances in essential oils of pitanga fruit. The red variety was
characterized by the presence of germacrone (39.67-46.54%) curzerene (14.36-
15.75%) and atractylone (6.90-10.10%), while the red-orange presents as major
compounds: selina-1,3,7(11)-trien-8-one (36.06-41.22%) and selina-1,3,7(11)-trien-8-
one epoxide (19.36-34.28%). The purple variety contains germacrone (51.56-56.80%),
curzerene (4.10-5.11%), atractylone (0.72-1.50%), selina-1,3,7(11)-trien-8-one (11.04-
14.31%) and selina-1,3,7(11)-trien-8-one epoxide (3.70-5.86%). Total sesquiterpenes
are the major constituents of the fruits of the three varieties at all stages of maturation,
and the oxygenated sesquiterpenes were more abundant in red and purple varieties,
while hydrocarbons sesquiterpenes were dominant in the red-orange variety. Generally
no significant differences were observed in the concentrations of the major volatile
compounds of the three varieties during the period of maturation, only the orange-red
variety showed variations in the total levels of sesquiterpenes and monoterpenes. It was
concluded that the composition of essential oils and anthocyanin levels are the factors
that distinguish the three varieties, while in relation to the ripening process the
anthocyanins, flavonoids, phenolic compounds and some minor constituents of the oils
have varied significantly.
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RAMALHO, R. R. F. Variabilidade de compostos fenólicos e voláteis durante o amadurecimento de frutos de três variedades de Eugenia uniflora L. 2015. 53 f. Dissertação (Mestrado em Química) - Universidade Federal de Goiás, Goiânia, 2015.