Evaluation of Chemical Changes during Myrciaria cauliflora (Jabuticaba Fruit) Fermentation by 1H NMR Spectroscopy and Chemometric Analyses
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2012-10
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Resumo
Organic acids, sugars, alcohols, phenolic compounds, color properties, pH and titratable
acidity were monitored during the commercial fermentation of jabuticaba (Myrciaria cauliflora)
by 1H nuclear magnetic resonance (NMR) spectroscopy, spectrophotometric assays and standard
methods of analysis. Data collected was analyzed by principal component (PCA), hierarchical
cluster (HCA) and canonical correlation (CCA) analyses. Two sample groups were distinguished and
the variables responsible for separation were sugars, anthocyanins, alcohols, hue and acetic and
succinic acids. The canonical correlation analysis confirmed the influence of alcohols (ethanol,
methanol and glycerol), organic acids (citric, succinic and acetic acids), pH and titratable acidity
on the extraction and stability of anthocyanins and copigments. As a result, color properties were
also affected by phenolic variation throughout the fermentative process.
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Jabuticaba, Phenolic compounds, Sugars, Organic acids, NMR, Chemometrics
Citação
FORTES, Gilmara A. C. Et al. Evaluation of chemical changes during myrciaria cauliflora (Jabuticaba fruit) fermentation by 1 H NMR spectroscopy and chemometric analyses. Journal of the Brazilian Chemical Society, Campinas, v. 23, n. 10, p. 1815-1822, Oct. 2012.