Navegando por Assunto "jabuticaba"
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Item Variabilidade química dos óleos essenciais e do teor de fenóis em folhas e frutos da jabuticabeira (Myrciaria cauliflora)(Universidade Federal de Goiás, 2012-06-29) DUARTE, Alessandra Rodrigues; FERRI, Pedro Henrique; http://lattes.cnpq.br/2129799749473005Foliar contents of total phenols and tannins and the essential oil composition of Myrciaria cauliflora populations cultivated in six sampling sites have shown the presence of four clusters related to soil types and foliar nutrients. Cluster I included samples which originated from sandy soil (S1) with the highest and lowest percentages of γ-eudesmol (11.55%) and germacrene D (20.48%), respectively, as well as high total phenol (136.68 mg/g) and tannin (60.72 mg/g) contents. Cluster II, rich in elemol (4.61%), included all the samples cultivated from clay sand loam soils (S2, S3, and S6), whereas clay soils S4 (cluster III) and S5 (cluster IV) had the highest amounts of germacrene D (III: 27.20%; IV: 26.83%) and the lowest levels of elemol (2.12%; 2.55%), total phenols (79.69 and 111.77 mg/g), and tannins (34.04 and 44.51 mg/g). Canonical redundancy analysis (RDA) revealed the relationship between chemical balances in the soil and leaf nutrients in different clusters. Chemovariations may be environmentally determined. Additionally, essential oil chemical composition and phenolics (total phenols, tannins, anthocyanins), reducing sugar and fruit acidity contents of Myrciaria cauliflora were obtained from same cultivated populations. RDA and discriminant analyses revealed four clusters of samples based on contents of α-copaene, tannins, reducing sugar and fruit acidity as predictor variables. The total variation partition performed by partial RDAs showed a strong influence of edaphic factors on phenolics, reducing sugar and fruit acidity data set. However, the polymorphism of essential oils may be genetically determined. Spatial influence on chemovariations was significant for all constituents, but less pronounced for essential oil data.Item Análise multiparamétrica da qualidade dos frutos, mostos e vinhos de jabuticaba(Universidade Federal de Goiás, 2012-06-28) FORTES, Gilmara Aparecida Corrêa; SANTOS, Suzana da Costa; http://lattes.cnpq.br/7811945085200334Chemical parameters were monitored during the jabuticaba s development, fermentation and ageing of its wine, by quantitative 1H NMR, spectrophotometric assays and standard methods of analysis. Data collected were analysed by variance (ANOVA), principal components (PCA), hierarchical cluster (HCA) and canonical correlation analyses (CCA). Jabuticaba s development was analysed in order to identify the optimal harvest period for winemaking. Total acidity decreased 70.5%, whereas reducing sugars increased about threefold in pulps up until the full ripe stage. Anthocyanin levels underwent a sharp increase in the skins reaching 22.0 mg/g at complete maturation. Tannins and total phenols showed no significant differences in their levels between ripe and full ripe stages. The PCA and HCA distinguished two sample groups, the first comprised of samples from the first four days of fermentation characterized by high levels of fructose, glucose, anthocianins and colour intensity (19.90 g/kg; 36.95 g/kg; 177.88 mg/L and 8.6). The second cluster consisted of samples from days 5 to 14 with higher levels of ethanol, glycerol, methanol, acetic acid (75.02; 3.13; 0.19 and 0.99 g/kg), hue and pH (1.25 and 3.49). 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. Three clusters were identified by the multivariate statistical analysis of red wine samples from 2001 to 2010. Cluster I, wines from 2001, 2002, 2003 and 2006, was characterized by chemical age 1 and 3, hue (1.02; 0.89; 1.83), acetaldehyde and alcohols (0.04 and 0.24 g/L). The wines from 2005, 2007 and 2008 formed the second cluster and presented the lowest content of superior alcohols (0.14 g/L). The third cluster was comprised by wines from 2009 and 2010, which contained higher levels of methanol, acetic and latic acids (0.12; 1.24; 0.35 g/L), and the highest pH (3.96). The canonical correlation analysis revealed that chemical age 1, 2 and 3 correlate negatively with anthocyanins, pH and titratable acidity, confirming the importance of pH and acidity in the anthocyanins stability and polimerization.